Effect of Water Activity on Lipid Oxidation and Protein Solubility in Freeze‐dried Beef during Storage

Sun, Qinxiu; Senecal, Andre; Chinachoti, Pavinee; Faustman, C.

doi:10.1111/j.1365-2621.2002.tb08768.x

Cited by 36 publications

(21 citation statements)

References 24 publications

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“…Soluble sarcoplasmic protein solubility significantly decreased with increasing relative humidity in the order of 59% > 76% > 88%= 99%, while soluble myofibrillar protein levels were significantly higher at 99% RH than at the other 3 RH levels. Sun and others (2002) speculate that total protein solubility would increase at higher RH levels due to decreased protein denaturation, although these researchers show an increase in total protein solubility with increasing water activity (RH) in dried meat only at elevated storage temperatures (49 °C). A confounding factor would be the interaction of sarcoplasmic and myofibrillar proteins with the polyphenolics found in GSE, since the phenolic compounds in GSE may lead to increased interactions with proteins.…”

Section: Resultsmentioning

confidence: 99%

Effect of Grape Seed Extract on Physicochemical Properties of Ground, Salted, Chicken Thigh Meat during Refrigerated Storage at Different Relative Humidity Levels

Brannan¹

2007

Journal of Food Science

100

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The effect of grape seed extract (GSE, 0.1%) +/- NaCl (1%) in ground chicken thigh meat during refrigerated storage at 59%, 76%, 88%, and 99% relative humidity (RH) was examined. Compared to the untreated control, GSE (0.1%) delayed the reduction of water activity (a(w)) that occurred during refrigerated storage at different relative humidity levels but had no effect on moisture content or pH compared to the untreated control. GSE inhibited the formation of a secondary marker of lipid oxidation (TBARS) compared to the untreated control and altered the effect of NaCl on TBARS formation. The formation of TBARS was affected by RH level across all treatment groups in the order of 99% > 88% > 76% > 59%. Further analysis revealed that this effect likely is due to the presence of NaCl, which suggests that RH storage does not affect the formation of TBARS except in salted patties, the effect of which is mitigated by the addition of GSE. NaCl, but not GSE, increased both sarcoplasmic and myofibrillar protein solubility after 12 d of refrigerated storage, suggesting increased protein denaturation. This study shows that GSE is an effective antioxidant in ground chicken thigh meat that does not affect moisture content or pH during storage, inhibits TBARS formation, helps to mitigate the prooxidative effects of NaCl, and may alter the effect of NaCl on protein solubility in salted chicken patties. Future work is needed to determine how the physicochemical interactions of GSE affect important cooked meat quality attributes.

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Section: Resultsmentioning

confidence: 99%

Effect of Grape Seed Extract on Physicochemical Properties of Ground, Salted, Chicken Thigh Meat during Refrigerated Storage at Different Relative Humidity Levels

Brannan¹

2007

Journal of Food Science

100

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“…According to other authors, this variation could be due to various factors, such as a w , as the decrease of this parameter increases lipid oxidation in meat (Torres et al, 1994;Sun et al, 2002). Additionally, it has been described that lipid oxidation is initiated by a large number of molecules (including some reactive oxygen species) to form peroxy radicals; these radicals then abstract a hydrogen from fatty acids to form acyl radicals and hydroperoxides, which in turn enhance cholesterol oxidation (Smith, 1996).…”

Section: Article In Pressmentioning

confidence: 95%

Cholesterol oxidation in traditional Mexican dried and deep-fried food products

Soto-Rodríguez

Campillo-Velázquez

Ortega-Martínez

et al. 2008

Journal of Food Composition and Analysis

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“…The significant increase of water activity also occurred in freeze‐dried beef (Sun et al . ), which was the same as that in HPSC. This may be related with the degradation of HPSC during storage.…”

Section: Resultsmentioning

confidence: 82%

Self-Degradation of Sea Cucumber Body Wall Under 4C Storage Condition

Chen

Peng

et al. 2015

Journal of Food Processing and Preservation

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Sea cucumbers treated by high pressure steam (HPSC) could degrade during storage at 4C. Texture profile analysis was explored, and it showed that after 160 days the hardness and chewiness decreased dramatically from 295.85 to 15.67 gf and from 227.08 to 9.18 gf 2 s, respectively. The water activity significantly increased from 0.935 to 0.973, and the content of free water rose as the proportion of transverse relaxation time (T23) mounted from 0.810 to 0.901 after 45 days. In addition, T1-weighted and T2-weighted imaging confirmed that the distribution of immobilized water and free water in body wall underwent significant changes after 60 days. The collagen fibers fractured, free hydroxyproline and ammoniacal nitrogen levels increased significantly during storage. The present findings indicated that the degradation of HPSC was primarily caused by the destruction of body wall, which was related to the water distribution and the decline of quality. PRACTICAL APPLICATIONSSea cucumber has become an important food resource due to its high nutritional value. It is well known that sea cucumbers are easy to autolyze when taken out of sea water because of enzymes, microorganisms and several environmental factors. Therefore, it is difficult to preserve and transport sea cucumbers. Various drying methods were used to extend the quality and shelf life and that would bring nutrition loss and food safety problems. The enzymes and microorganisms were inactivated by high pressure steam sterilization, which could prolong shelf life and maintain quality of sea cucumbers. However, sea cucumbers treated by high pressure steam (HPSC) degraded after a period of storage time. This study aimed to study the degradation and the associated mechanism of HPSC during storage.

show abstract

Effect of Water Activity on Lipid Oxidation and Protein Solubility in Freeze‐dried Beef during Storage

Cited by 36 publications

References 24 publications

Effect of Grape Seed Extract on Physicochemical Properties of Ground, Salted, Chicken Thigh Meat during Refrigerated Storage at Different Relative Humidity Levels

Effect of Grape Seed Extract on Physicochemical Properties of Ground, Salted, Chicken Thigh Meat during Refrigerated Storage at Different Relative Humidity Levels

Cholesterol oxidation in traditional Mexican dried and deep-fried food products

Self-Degradation of Sea Cucumber Body Wall Under 4C Storage Condition

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