Influence of natural antioxidants on heat-untreated meat products quality

Korimova, L.; Máté, D.; Turek, Paweł

doi:10.17221/8330-cjfs

Cited by 7 publications

(2 citation statements)

References 0 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The mixture of AA ϩ Ros had the most significant effect on reducing the lipid oxidation, followed by Toc ϩ Ros and AA ϩ Toc. These results are in accordance with the results of Korimova et al (1998), who reported that rosemary extract effectively inhibited the formation of PV in meat products. Similar to the current results, Verma and Sahoo, (2000) noted that PV decreased as the α-tocopherol acetate level increased in the meat samples (ground chevron) up to 10 ppm although beyond that, it again increased, resulting in a higher concentration of α-toc because the acetate group blocks the activity of the molecule.…”

Section: Chemical Analysissupporting

confidence: 93%

Effect of natural antioxidants on the stability of ostrich meat during storage

Abou-Arab¹,

Abu-Salem²

2009

Grasas y Aceites

View full text Add to dashboard Cite

Meat from the ostrich is becoming increasingly popular throughout the world. The aim of the current study was to evaluate the effects of different antioxidants such as ascorbic acid (AA), α-tocopherol (Toc) and rosemary herb (Ros) on the stability of ostrich meat during storage. The chemical composition of ostrich meat showed low fat content (1.5 %) combined with high protein content (22.4 %). The combination of AA + Ros, Toc + Ros and AA + Toc was more effective in reducing the thiobarbituric acid (TBA) and peroxide values. The antioxidant showed insignificant effects on acidity as oleic acid. The addition of the efficient role of AA, Toc and Ros showed an improvement in the color stability of ostrich steaks and the combined treatment was more effective in color stability. In conclusion, the addition of AA, Toc and Ros had a positive effect on aroma quality, rancidity and discoloration of refrigerated ostrich meat.

La carne de ostra es cada vez más popular en todo el mundo. El objetivo de este estudio fue evaluar el efecto de diferentes antioxidantes tales como el ácido ascóbico (AA), el α-tocoferol (Toc) y hierbas de romero (ROS) en la estabilidad de la carne de ostra durante el almacenamiento. La composición química de la carne de ostra mostro un contenido bajo en grasa (1.5%) en combinación con un alto contenido de proteínas (22.4%). Las combinaciones de AA + Ros, Toc + Ros y AA + Toc fueron las más efectiva en la reducción de los valores de ácido tiobarbitúrico (TBA) y de peróxidos. Los antioxidantes muestran un insignificante efecto en la acidez como ácido oleico. La adicción de AA, Toc y Ros mostro una mejora de la estabilidad del color de los filetes de ostra, es más, el tratamiento combinado fue más efectivo en la estabilidad del color. En conclusión, la adicción de AA, Toc y Ros tuvo un efecto positivo en el aroma, rancidez y decoloración de la carne refrigerada de ostra

show abstract

Section: Chemical Analysissupporting

confidence: 93%

Effect of natural antioxidants on the stability of ostrich meat during storage

Abou-Arab¹,

Abu-Salem²

2009

Grasas y Aceites

View full text Add to dashboard Cite

show abstract

“…These results were in accordance with the results of Korimova et al who reported that rosemary extract effectively inhibited the formation of PV in meat products. 23 During 30 days of storage, the PVs of rice bran tea supplemented with MFP at different proportions were slightly increased from the beginning of the storage period, indicating the initial process of oxidation. However, it is clear from these data that the PV of the rice bran tea without MFP was higher than that of rice bran tea with MFP antioxidants regardless of the storage period.…”

Section: Peroxide Value (Pv)mentioning

confidence: 93%

Marigold flower-powder exhibits significant potential to inhibit lipid oxidation in rice bran tea

et al. 2015

View full text Add to dashboard Cite

We supplemented marigold flower-powder (MFP) in rice bran tea at different proportions as a source of natural antioxidant compounds. Changes of phenolic compounds, antioxidant activity, fatty acid composition and lipid oxidation in the rice bran tea with MFP after 30 days of storage were investigated, comparing results with the initial data. Adding MFP in rice bran tea resulted in an increased content and composition of phenolics and flavonoids along with enhanced antioxidant activities, which were increased in a dose-dependent manner. As a result, MFP supplementation of rice bran tea was able to retard the lipid oxidation as determined by the peroxide value (PV), due to the protection of essential fatty acids during 30 days of storage. The PVs were strongly negatively correlated (p < 0.01) with phenolic compounds, total phenolic content (TPC) and total flavonoid content (TFC), but were positively correlated with tocopherols and γ-oryzanol contents. We also found that the PV was positively correlated with the PUFA (poly unsaturated fatty acid) content but adverse results were found for SFA (saturated fatty acid) and MUFA (mono unsaturated fatty acid) contents. These findings suggest that MFP could be used as a natural antioxidant in foods for preventing lipid oxidation as well as extending the shelf-life of food products.

show abstract

Effect of Shikimic Acid on Oxidation of Myofibrillar Protein of Duck Meat During Heat Treatment

Niu,

Zhang,

Wang

et al. 2024

Foods

View full text Add to dashboard Cite

The myofibrillar protein (MP) of duck meat is prone to excessive oxidation during thermal processing, resulting in a decline in its overall quality. In this paper, the effect of shikimic acid on the oxidative structure of duck muscle fibrin was studied. The findings showed that, at a mass ratio of 1:50,000 (g/g) between shikimic acid and MP, the carbonyl content of MP was reduced by 74.20%, while the sulfhydryl content was increased by 73.56%. MP demonstrated the highest denaturation temperature, whereas its thermal absorption was the lowest. The percentage of α-helixes and β-sheets increased by 16.72% and 24.74%, respectively, while the percentage of irregular structures decreased by 56.23%. In addition, the surface hydrophobicity index of MP exhibited a significant decrease (p < 0.05), while there was a significant increase in its free radical-scavenging ability (p < 0.05). Molecular fluorescence spectrum analysis showed that shikimic acid could bind to MP, altering the internal environment of MP and enhancing its thermal stability. FTIR analysis showed that shikimic acid could enhance the distribution of protein particle sizes by reducing irregular structures, the proportion of β-rotation, and the degree of protein aggregation. It is hoped that this research can offer scientific support for improving meat processing technology.

show abstract

Influence of natural antioxidants on heat-untreated meat products quality

Cited by 7 publications

References 0 publications

Effect of natural antioxidants on the stability of ostrich meat during storage

Effect of natural antioxidants on the stability of ostrich meat during storage

Marigold flower-powder exhibits significant potential to inhibit lipid oxidation in rice bran tea

Effect of Shikimic Acid on Oxidation of Myofibrillar Protein of Duck Meat During Heat Treatment

Contact Info

Product

Resources

About