Inhibition of lipid and protein oxidation in raw ground pork by Terminalia arjuna fruit extract during refrigerated storage

Chauhan, Pranav; Pradhan, Saktipada; Das, Amiya Kumar; Nanda, Pramod Kumar; Bandyopadhyay, S.; Das, Arun K.

doi:10.5713/ajas.17.0882

Cited by 22 publications

(26 citation statements)

References 27 publications

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“…In noncoated fish fillets, the pH increased significantly from about 5.1 to 7.2 during storage, which significantly differed from the treated group (Table ). The reason of high pH over the storage in control samples might be that volatile base nitrogen (TVB‐N) is formed by enzymatic hydrolysis of fish proteins (Chauhan et al, ; Trabelsi et al, ; Xu, Song, et al, ). This finding supported the fact that fresh fish is viable to decay.…”

Section: Resultsmentioning

confidence: 99%

“…Free thiol groups (protein oxidization) were arrayed with 5,5′-dithiobis (2-nitrobenzoic acid) (CID 11087) (Chauhan et al, 2019;Wang, He, Gan, & Li, 2018;Xu, Zhu, Liu, & Cheng, 2018). 2 g fish samples were homogenized with 30 ml 0.10 M tris buffer (CID 6503) (containing 5% SDS) in 2 min.…”

Section: Protein Oxidizationmentioning

confidence: 99%

“…Its high content of water and protein results in easy deterioration, including changes in physicochemical properties, increasing microbial load, and decreasing nutritional and sensory qualities (Feng, Ng, Mikš‐Krajnik, & Yang, ; Jääskeläinen et al, ; Luksiene & Buchovec, ). Several researches contributed to explore the nutrition, microbial safety, appearance, and product quality during storage (Chauhan et al, ; Feng et al, ; Gokoglu, Yerlikaya, Topuz, & Buyukbenli, ; Kayim & Can, ; Sreelakshmi et al, ; Trabelsi et al, ). Fish processing and preservation have developed rapidly to provide new exciting knowledge for addressing industry requirements.…”

Section: Introductionmentioning

confidence: 99%

“…physicochemical properties, increasing microbial load, and decreasing nutritional and sensory qualities (Feng, Ng, Mikš-Krajnik, & Yang, 2017a;Jääskeläinen et al, 2019;Luksiene & Buchovec, 2019). Several researches contributed to explore the nutrition, microbial safety, appearance, and product quality during storage (Chauhan et al, 2019;Feng et al, 2017a;Gokoglu, Yerlikaya, Topuz, & Buyukbenli, 2012;Kayim & Can, 2010;Sreelakshmi et al, 2019;Trabelsi et al, 2019).…”

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confidence: 99%

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Effect of combined chlorogenic acid and chitosan coating on antioxidant, antimicrobial, and sensory properties of snakehead fish in cold storage

Cao

Islam

Chitrakar

et al. 2020

Food Science & Nutrition

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Degradation of meat quality has always been a burning issue in fish preservation. To maintain the quality, a novel combination of chlorogenic acid (CGA) and chitosan (CS) coating was applied to snakehead fish fillets. Fish fillets were soaked into 2% chitosan (2CS), 0.2% CGA in 2% chitosan (0.2CGA/2CS), 0.5% CGA in 2% chitosan (0.5CGA/2CS), or 1.0% CGA in 2% chitosan (1.0CGA/2CS) solution; and then, coated samples were vacuum‐packaged and stored at 2 ± 0.5°C. pH values, color values, microbial loads, hardness, sensory qualities, and oxidization of lipids and proteins of stored fish fillets were investigated for 5 months. Antimicrobial activity was found to be nonsignificant (p ≤ .05) among different coated fish fillets, while color, antioxidant, and pH values were significantly (p ≤ .05) different. Lipid oxidation and protein oxidation were found to be inhibited in 2CS‐, 0.5CGA/2CS‐ and 1.0CGA/2CS‐coated fish fillet. All CGA/CS coating delayed increase in pH (p ≤ .05) and resulted brown color. However, only CS coating resulted in higher sensory scores (p ≤ .05) and controlled browning. Considering antioxidant properties and other quality parameters, CGA/CS coating might be applied commercially in fish preservation.

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Section: Resultsmentioning

confidence: 99%

Section: Protein Oxidizationmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

mentioning

confidence: 99%

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Effect of combined chlorogenic acid and chitosan coating on antioxidant, antimicrobial, and sensory properties of snakehead fish in cold storage

Cao

Islam

Chitrakar

et al. 2020

Food Science & Nutrition

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“…Although oxidation in the control was more intense compared to the treated samples, a decline was observed on day six. This indicates that, after the induction period, the decomposition rate of the hydroperoxides was faster than the production rate [56].…”

Section: Sensory Characteristics Of Meat Nuggetsmentioning

confidence: 90%

Application of Enoki Mushroom (Flammulina Velutipes) Stem Wastes as Functional Ingredients in Goat Meat Nuggets

Banerjee

Das

Banerjee

et al. 2020

Foods

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The impact of different amounts (2%, 4% and 6%) of enoki (Flammulina velutipes) mushroom stem waste (MSW) powder on the physicochemical quality, color and textural, oxidative stability, sensory attributes and shelf-life of goat meat nuggets was evaluated. These mushroom by-products (MSW powder) contained a good source of protein (13.5%), ash (8.2%), total phenolics content (6.3 mg GAE/g), and dietary fiber (32.3%) and also exhibited the potential to be strong antioxidants, due to their good metal chelating ability (41.3%), reducing power (60.1%), and free radical scavenging activity (84.2%). Mushroom stem waste improved (p < 0.05) the emulsion stability, dietary fiber, ash and phenolics content of nuggets compared to control. Although no significant differences (p > 0.05) in expressible water and textural properties were observed among the formulations, but MSW powder improved the water holding capacity and slightly decreased the hardness. Further, the inclusion of MSW significantly (p < 0.05) improved the oxidative stability and shelf-life of treated nuggets by reducing lipid oxidation during the nine-day storage period. Again, the inclusion of MSW did not negatively affect the color and sensory attributes of treated meat nuggets. Overall, our results suggest that enoki mushroom stem waste (4%) can be used as a value-added functional ingredient to produce nutritionally improved and healthier meat products.

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Antioxidant activity of purslane extract and its inhibitory effect on the lipid and protein oxidation of rabbit meat patties during chilled storage

Wang

Zhang

et al. 2020

J Sci Food Agric

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BACKGROUND Currently, synthetic antioxidants have been widely used to retard lipid and protein oxidation in the meat industry. However, consumers have concerns about these synthetic antioxidants because of their potential toxicological effects. Accordingly, natural antioxidants can be used as a result of their health safety compared to synthetic antioxidants. The present research aimed to assess the protective effects of purslane (Portulaca oleracea L.) extract (PE) against lipid and protein oxidation under chilled storage for 12 days. Rabbit meat patties were divided into five experimental groups: control (without extract), butylated hydroxytoluene BHT (with 0.02% BHT, w/w) and the different concentrations of PE (0.1%, 0.3% and 0.5%, w/w) added to rabbit meat patty labeled as 0.1% PE, 0.3% PE and 0.5% PE groups, respectively. 1,1‐Diphenyl‐2‐picrylhydrazyl (DPPH), 2,2'‐azinobis (3‐ethylbenzthiazoline‐6‐sulfonic acid) (ABTS) radical scavenging activity, lipid oxidation and protein oxidation were determined, and kinetic models were employed. RESULTS PE showed the strongest DPPH and ABTS radical scavenging activity, and the half maximal inhibitory concentrations (i.e. IC50) of DPPH and ABTS radicals were 5.112 ± 0.384 and 12.607 ± 2.130 μg mL–1, respectively. Samples that were treated with PE showed low lipid and protein oxidation. Furthermore, the results of kinetic models indicated that PE could reduce the rates of lipid and protein oxidation. CONCLUSION PE showed a preservative effect with respect exerting a protective effect against lipid and protein oxidation under chilled storage conditions. Our findings demonstrate the strong potential of PE as a natural antioxidant in meat and meat products. © 2020 Society of Chemical Industry

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Inhibition of lipid and protein oxidation in raw ground pork by Terminalia arjuna fruit extract during refrigerated storage

Abstract: -AFEs (5%) improved the oxidative stability, colour and odour score and prolonged the refrigerated shelf life of raw meat up to 6 days. Therefore, AFE could be explored as an alternative natural antioxidant in retarding lipid and protein oxidation in meat products.

Cited by 22 publications

References 27 publications

Effect of combined chlorogenic acid and chitosan coating on antioxidant, antimicrobial, and sensory properties of snakehead fish in cold storage

Effect of combined chlorogenic acid and chitosan coating on antioxidant, antimicrobial, and sensory properties of snakehead fish in cold storage

Application of Enoki Mushroom (Flammulina Velutipes) Stem Wastes as Functional Ingredients in Goat Meat Nuggets

Antioxidant activity of purslane extract and its inhibitory effect on the lipid and protein oxidation of rabbit meat patties during chilled storage

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