Honey inhibits lipid oxidation in ready-to-eat ground beef patties

Johnston, Julia; Sepe, H.A.; Miano, C.L.; Brannan, Robert G.; Alderton, Amy L.

doi:10.1016/j.meatsci.2005.02.011

Cited by 98 publications

(64 citation statements)

References 12 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The results from our study indicated that honey, oregano and sage exhibited greater antioxidant efficacy than shown by BHT, regarding hexanal formation. The high capacity antioxidant of honey is related to the flavonoids, ascorbic acid, tocopherols, catalase, phenolic compounds and Maillard reaction products (Johnston et al, 2005;McKibben & Engeseth, 2002). Sage and oregano exhibit antioxidants properties in different food systems (Mariutti, Nogueira, & Bragagnolo, 2011).…”

Section: Effect Of Antioxidant Combinations On Hexanal Values Of Cookmentioning

confidence: 99%

See 1 more Smart Citation

Effect of natural antioxidant combinations on lipid oxidation in cooked chicken meat during refrigerated storage

et al. 2012

View full text Add to dashboard Cite

Section: Effect Of Antioxidant Combinations On Hexanal Values Of Cookmentioning

confidence: 99%

“…Studies have shown wide effective in spices and honey to retard lipid oxidation in meat products (Antony, Rieck, & Dawson, 2000;Johnston, Sepe, Miano, Brannan, & Alderton, 2005;Juntachote, Berghofer, Siebenhandl, & Bauer, 2006, 2007a, 2007bLee et al, 2010;Mariutti et al, 2008;McKibben & Engeseth, 2002;Sasse et al, 2009;Trout & Dale, 1990).…”

Section: Introductionmentioning

confidence: 99%

Effect of natural antioxidant combinations on lipid oxidation in cooked chicken meat during refrigerated storage

et al. 2012

View full text Add to dashboard Cite

“…In processing, PSE meat is inadequate not only because of its pale color, but also due to its high drip loss, cooking loss, reduced juiciness, and poor emulsifying capacity (Johnston et al, 2005).…”

Section: Introductionmentioning

confidence: 99%

Incidence and physical properties of PSE chicken meat in a commercial processing plant

Garcia

Freitas

Schwingel

et al. 2010

Rev. Bras. Cienc. Avic.

View full text Add to dashboard Cite

It is known that PSE meat present important functional defects, such as low water holding capacity and ultimate pH, which may compromise the quality of further-processed meat products. In this study, L* (lightness), a* (redness), and b* (yellowness) values of 500 chicken breast fillets were determined using a portable colorimeter (Minolta, model CR-400) in a commercial processing plant. Fillets were considered pale when their L* was ≥49. Out of those samples, 30 fillets with normal color and 30 pale fillets were evaluated as to pH, drip loss, cooking loss, water holding capacity, shear force, and submitted to sensorial analysis. An incidence of 10.20% PSE meat was determined. Pale and normal fillets presented significantly different (p≤0.05) pH values, L* and a* values, water holding capacity, drip loss, and cooking loss, demonstrating changes in the physical properties of PSE meat. Shear force and sensorial characteristics were not different (p>0.05) between pale and normal fillets. Despite the significant differences in meat physical properties, these were not perceived by consumers in terms of tenderness, aspect, and flavor. The observed incidence of PSE may cause losses due to its low water retention capacity. INTRODUCTIONPoultry meat production has undergone many changes in the last few years. Parts are increasingly sold relative to whole carcasses. Moreover, there is an increasing number of further-processed products, such as nuggets, breaded and other ready-to-cook and ready-to-eat products, available in the market. However, the quality of these products is directly related to the quality of the meat used to prepare them.According to the Brazilian Poultry Association (União Brasileira de Avicultura -UBA, 2008), Brazilian chicken production exceeded the volumes sold in previous years both in the domestic and international markets. Exporters expect to obtain significant increase in sales, particularly as new markets are opened. One of the factors that allowed Brazil to become the largest global chicken meat exporter in terms of revenue was the increase in the sales of chicken parts and further-processed products, which have higher added value.A significant proportion of chickens is deboned for breast exports, and consequently, meat quality defects, such as PSE (pale, dry, and exudative meat), result in important losses for chicken meat industry. In addition, taking into account the increasing number of further-processed chicken meat products in the last few years, it is essential for processors to have correct information on PSE meat (Komiyama, 2006). PSE meat is a meat quality defect that affects important meat physical properties, such as water holding capacity and ultimate pH, which may reduce the quality of further processed chicken meat products (Komiyama, 2006

show abstract

“…Honey is a source of natural antioxidants that contain a number of phenolic acids, flavonoids, ascorbic acid, tocopherol, catalase, or other antioxidant enzymes and additives. All of these substances operate together to provide a synergistic antioxidant effect, scavenging and eliminating free radicals [29], which may help to inhibit hepatic or renal injury. El Denshary et al also investigated the role of honey in carbon tetrachloride-induced hepatotoxicity and confirmed honey's potential role in significantly decreasing MDA levels in the liver.…”

Section: Discussionmentioning

confidence: 99%

Antihyperglycemic Activity, Antihyperlipedemic Activity, Hepatoprotective Activity and Histopathological Analysis of Natural Honey in Streptozotocin Induced Diabetic Rats

Asaduzzaman¹

2016

J Cytol Histol

View full text Add to dashboard Cite

Honey contains a variety of phytochemicals and other substances, such as organic acids, vitamins and enzymes, which may serve as a source for dietary antioxidants. Antioxidants shows improve insulin level and protect insulin resistant in diabetes mellitus. Honey bee venom reduces blood glucose level as well as lipid profile through increased insulin secretion and glucose take-up. For that reason, honey could be considered as a potential remedy for diabetes as well as Cardiovascular Disease (CVD). The objective of this study was to determine the medicinal activity of honey and its role on antihyperglycemic, antihyperlipidemic, hepatoprotechtive activity and histopathological analysis of natural honey in Streptozotocin-induced diabetic rats. The experimental rats were divided into six groups (n = 6). Diabetes Mellitus (DM) was induced by single intraperitoneal injection (65 mg/kg BW) of freshly prepared Streptozotocin hydrate solution in 0.9% saline solution. Hyperlipidemic was induced by mixture of cholesterol (1.5%) and cholic acid (0.5%) with diet of rats. At the end of treatment, the blood glucose level and lipid profile was measured by using commercial kits. Histopathology of liver and heart were performed of observed any changes in the cellular structures (degradation and regeneration) of the rats after receiving the sample for 28 consecutive days with respect to control group. Honey bee-treatment significantly decrease blood glucose level in diabetic rats. TC, TG, LDL, VLDL are significantly (p < 0.05) decrease whereas HDL significantly increase (p < 0.001). The SGPT and SGOT were significantly decrease (p < 0.05) which showed hepatoprotective activity of honey. Honey has favorable effect on the histopathological changes in Streptozotocin-induced diabetic rats. On the basis of above findings, it can be concluded that, supplementation of honey could significantly contribute to control blood glucose level as well as lipid profile in diabetic subjects. Honey showed prevent various complications of diabetes and improve some haematological parameters.

show abstract

Honey inhibits lipid oxidation in ready-to-eat ground beef patties

Cited by 98 publications

References 12 publications

Effect of natural antioxidant combinations on lipid oxidation in cooked chicken meat during refrigerated storage

Effect of natural antioxidant combinations on lipid oxidation in cooked chicken meat during refrigerated storage

Incidence and physical properties of PSE chicken meat in a commercial processing plant

Antihyperglycemic Activity, Antihyperlipedemic Activity, Hepatoprotective Activity and Histopathological Analysis of Natural Honey in Streptozotocin Induced Diabetic Rats

Contact Info

Product

Resources

About