Effect of Natural Antioxidants on Oxidative Stability of Cooked, Refrigerated Beef and Pork

Rojas, M.C.; Brewer, M.S.

doi:10.1111/j.1750-3841.2007.00335.x

Cited by 146 publications

(128 citation statements)

References 28 publications

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“…The pH of raw pork patties decreased from 5.7 to 5.5 over the 12 day storage period and were unaffected by the addition of GSE (Carpenter et al, 2007). Addition of GSE did not significantly affect the pH of cooked refrigerated pork and beef (Rojas and Brewer, 2007), ground chicken breast (Brannan, 2009) and cooked pork (Sasse et al, 2009). …”

Section: Phmentioning

confidence: 99%

Developments in Science, Technology, Quality and Constraints of Restructured Meat Products-A Review

Reddy¹,

Mandal²,

Sen³

et al. 2014

International J. of Meat Science

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To provide the consumer with a highly palatable product at a reasonable cost is the main objective of any food industry. Particular to meat industry, utilization of less valuable carcasses and carcass cuts and carcass components (plates, flanks, shanks, etc.) is of prime interest in periods of economic pressure. One such relevantly new technological approach is restructuring technology, which enables the production of value-added meat products from low value cuts and trimmings of carcasses. Although the economics and processing of restructuring meats appear favourable to producing a product that has the palatability attributes that are between an intact muscle steak and ground meat. This review of restructured meat products discuss the actual science and technology behind the restructuring of muscles, how muscle chunks are binding each together at protein molecules stage, factors influencing the meat pieces binding, type of restructuring methodologies, quality attributes of restructured meat products, problems of oxidation, use of natural antioxidants and recommends research needs for the future.

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Section: Phmentioning

confidence: 99%

Developments in Science, Technology, Quality and Constraints of Restructured Meat Products-A Review

Reddy¹,

Mandal²,

Sen³

et al. 2014

International J. of Meat Science

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“…The best method, however, is still the addition of strong antioxidants to prevent the deterioration of lipids (Chen and Ho, 1995;Rojas and Brewer, 2007).…”

Section: Introductionmentioning

confidence: 99%

Butylated caffeic acid: An efficient novel antioxidant

et al. 2017

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SUMMARY:A novel antioxidant, butylated caffeic acid (BCA) was rationally designed by adding a tertbutyl group to caffeic acid, which was synthesized at a high yield (36.2%) from 2-methoxy-4-methylphenol (1) by a four-step reaction including Friedel-Crafts alkylation, bromine oxidation, ether bond hydrolysis and Knoevenagel condensation. Its antioxidant capacity was much stronger than common commercial antioxidant tert-butyl hydroquinone (TBHQ) and its mother compound, caffeic acid, in both rancimat and deep frying tests. When investigated via the DPPH method, the antioxidant capacity of BCA was almost equal to TBHQ, but lower than caffeic acid. BCA could be a potentially strong antioxidant, especially for food processing at high temperatures such as deep frying and baking. KEYWORDS: Antioxidant capacity; Butylated caffeic acid; Deep fryingRESUMEN: Ácido cafeico butilado: un nuevo y eficaz antioxidante. Se diseñó razonadamente un nuevo antioxidante, el ácido cafeico butilado (BCA) mediante la adición de un grupo terc-butilo al ácido cafeico, que se sintetizó con un alto rendimiento (36,2%) a partir de 2-metoxi-4-metilfenol, reacción de Friedel-Crafts, oxidación de bromo, hidrólisis del enlace éter y condensación de Knoevenagel. Su capacidad antioxidante fué mucho más fuerte que la del antioxidante comercial mas común el terc-butil hidroquinona (TBHQ) y la de su compuesto madre el ácido cafeico, tanto en rancimat como en pruebas de fritura. Cuando se investigó mediante el método DPPH, la capacidad antioxidante de BCA fue casi igual a TBHQ, pero menor que la del ácido cafeico. BCA podría ser un fuerte antioxidante potencial, especialmente para el procesamiento de alimentos a alta temperatura, tales como freír y hornear.

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“…Spices and herbs are known to have several functional attributes which can be utilised for the benefit of developing shelf stable meat products. Many studies have been undertaken to establish the antioxidant characteristics of herbs and spices like rosemary [35][36][37][38][39] , oregano 38,39 and extracts of thyme, basil, rosemary, chamomile, lavender, and cinnamon [40][41][42] . Clove was able to prevent discoloration of raw pork during storage at room temperature and was the strongest antioxidant in retarding lipid oxidation among spice and herb extracts including cinnamon, oregano, pomegranate peel and grape seed 43 .…”

Section: Effect Of Spices In Controlling Lipid Oxidation In Meat Prodmentioning

confidence: 99%

Radiation Processing: An Emerging Preservation Technique for Meat and Meat Products

2017

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Development of shelf stable meat and meat products is a challenging task due to physico-chemical, microbiological and sensory alterations during storage. Lot of thrust is being given in the application of radiation processing in meat sector due to its microbial safety. Maintaining and delivering quality and safety products both in civilian and service sectors is the need of the hour. Even though irradiation can ensure complete microbial sterility it can lead to lipid and protein oxidation due to the formation of free radicals which can cause flavour changes. Several studies on the usage of natural antioxidants which can arrest these changes have been reported. Irradiation can find excellent applications in the extension of shelf life of chilled and non chilled carcasses and birds in service sectors. There are several radiation processing plants in India commissioned in the private sector which can also be utilised by Armed forces for extending the shelf life of whole carcass and birds with an extension of shelf life. This will be of great significance to the defence forces.

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Effect of Natural Antioxidants on Oxidative Stability of Cooked, Refrigerated Beef and Pork

Cited by 146 publications

References 28 publications

Developments in Science, Technology, Quality and Constraints of Restructured Meat Products-A Review

Developments in Science, Technology, Quality and Constraints of Restructured Meat Products-A Review

Butylated caffeic acid: An efficient novel antioxidant

Radiation Processing: An Emerging Preservation Technique for Meat and Meat Products

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