Lipid oxidation and color changes in beef stored under different modified atmospheres

Śmiecińska, Katarzyna; Daszkiewicz, Tomasz

doi:10.1111/jfpp.15263

Cited by 8 publications

(7 citation statements)

References 39 publications

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“…Therefore, we can infer that under the action of oxygen in the environment and its enzymes, vitamins, proteins, lipids, nucleotides and other nutrients in duck eggs will be oxidized and hydrolyzed, resulting in the loss of nutrients. Similar findings were also reported in beef, and it was found that fatty acids in beef are oxidized after being preserved 39 . Furthermore, Mun et al .…”

Section: Discussionsupporting

confidence: 80%

“…Similar findings were also reported in beef, and it was found that fatty acids in beef are oxidized after being preserved. 39 Furthermore, Mun et al showed that the levels of free amino acids and hypoxanthine changed sharply in pufferfish under storage conditions. 40 Taken together with our findings, this implied that the loss of fatty acids and protein and other nutrients due to environmental impacts is a common phenomenon in the process of food preservation.…”

Section: Discussionmentioning

confidence: 99%

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Metabolomics reveals changes in metabolite composition of duck eggs under the impact of long‐term storage

et al. 2022

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BACKGROUND Eggs are essential food sources as they provide low cost and high nutritional content of animal protein. The preservation period is one of the apparent factors affecting egg quality. Previous studies based on traditional detection techniques demonstrated that storage period would significantly influence egg weight, eggshell weight, albumen height, haugh unit (HU) and albumen viscosity. Herein, we employed non‐targeted metabolome technology to reveal the comprehensive changes in metabolite composition in duck eggs under the impacts of storage period. RESULTS The results showed that the primary metabolites in the yolk of duck eggs are amino acids, carbohydrates and lipids. In contrast, the primary metabolites in the albumen are amino acids, benzene and indoles. We screened 43 and 16 different metabolites, respectively, in the albumen and yolk of duck eggs with different preservation periods. In addition, kyoto encyclopedia of genes and genomes (KEGG) enrichment was performed, and the results showed that various nutrients were degraded in the egg after preservation, thus affecting the quality of duck eggs. These nutrients included amino acids, fatty acids, nucleotides, sugars and vitamins; meanwhile, ammonia, biogenic amines and some flavor substances were produced, affecting the quality of the eggs. CONCLUSION Ourfindings can contribute to a holistic understanding of metabolite composition changes in duck eggs during deterioration in storage. © 2022 Society of Chemical Industry.

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Section: Discussionsupporting

confidence: 80%

Section: Discussionmentioning

confidence: 99%

Metabolomics reveals changes in metabolite composition of duck eggs under the impact of long‐term storage

et al. 2022

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“…Surface discoloration was observed by Alarcón et al [ 49 ] in deer burgers after 12 days of chilled storage. Changes in the values of color coordinates in meat products can be attributed to the oxidation of lipids and myoglobin [ 66 , 67 ], the growth of Enterobacteriaceae and Pseudomonas spp. [ 68 ] and a decrease in moisture retention [ 52 ].…”

Section: Discussionmentioning

confidence: 99%

Effects of Garlic (Allium sativum L.) and Ramsons (Allium ursinum L.) on Lipid Oxidation and the Microbiological Quality, Physicochemical Properties and Sensory Attributes of Rabbit Meat Burgers

Śmiecińska

Gugołek

Kowalska

2022

Animals

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The aim of this study was to evaluate the quality of rabbit meat burgers with the addition of garlic (Allium Sativum L.) powder (G), ramsons (Allium ursinum L.) powder (R) or their combination (GR). The effects of additives on lipid oxidation, color parameters, microbiological quality and organoleptic properties of raw and oven-baked burgers were analyzed before and after refrigerated storage. Four meat formulations were prepared: control (C)—without additives, with the addition of G (0.35 g/100 g of meat), R (0.35 g/100 g of meat) and GR (0.35 g/100 g of meat each). The addition of GR induced an increase in pH and TBARS values in raw and oven-baked burgers. The pH of raw and oven-baked burgers was also affected by storage time (ST), and it was lower after 7 days of storage (ST7) than before storage (ST0). TBARS values were higher at ST7 only in raw burgers. The addition of R and GR decreased the values of color parameter L* (lightness) relative to G and C in raw and oven-baked burgers. The greatest changes in parameter a* (redness) were observed after the addition of R and GR, both before and after heat treatment. The values of parameter b* (yellowness) increased after the addition of R, GR (raw and oven-baked burgers) and G (raw burgers). In raw burgers, color saturation (C*) was higher in groups R and GR than in groups C and G, and the value of hue angle (h°) was lower in burgers with GR than in those with G and R. In oven-baked burgers, the values of C* and h° were lower in group GR than in the remaining treatments (C, G and R). In raw burgers, ST had no effect on the values of L*, whereas the values of parameters a*, b*, C* and h° were lower at ST7 than at ST0. In oven-baked burgers, the values of L* were higher at ST0 than at ST7, and the values of a*, b*, C* and h° were higher at ST7 than at ST0. The tested additives had no influence on the presence of off-odors in raw burgers. This parameter was affected by ST, and its value was lower at ST0 than at ST7. The appearance and overall acceptability of burgers were affected only by additives, and raw burgers containing GR received the lowest scores. After heat treatment, control burgers scored lowest for all attributes, whereas burgers with the addition of R and GR received the highest scores. The analyzed additives had no effect on the growth of Enterobacteriacea, Pseudomonas spp., lactic acid bacteria or total aerobic psychrotrophic bacteria. However, the counts of all identified bacteria increased at ST7. In conclusion, garlic powder and ramsons powder can be added to rabbit meat burgers to extend their shelf life and improve their eating quality.

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“…Samples from SMB14, which started with an L* index of 89.20, showed significant changes for all temperatures when covered, but only at 40 • C when uncovered, recording values from 88.00 to 86.70. Colour is an important characteristic in food and can be used as an indicator of many quality points, including acceptability [36] and as a predictor of oxidation [37] and phytochemical content [38]. Lightness is an achromatic measurement, between black and white, with values from 0 to 100, with the range of greyscale between them.…”

Section: Changes In the Colour Of Smb Between The Initial And 10-week...mentioning

confidence: 99%

Effect of Storage Conditions on Physical Properties, Lipid Oxidation, Isoflavones and Antioxidant Capacity of Flour Prepared from Soy Milk By-Product

Davy,

Akanbi,

Scarlett

et al. 2023

Processes

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During the production of soy milk, a by-product is produced, which is typically treated as a waste material. This by-product has significant levels of dietary fibre, proteins, isoflavones and antioxidant capacity. As such, it has been recommended as an effective functional ingredient when milled to a flour after drying at 100 °C. The shelf-life stability of this dried by-product is relatively unknown when stored under different storage conditions (2 °C, 20 °C and 40 °C) and initial moisture content (9%, 12% and 14%), both packaged and exposed to immediate environments. This study investigated the impact of storage over ten weeks on the physical properties, lipid oxidation, antioxidant capacity and stability of isoflavones of this functional ingredient. The results showed that exposure significantly affected the stability of flour, especially on moisture content, water activity, isoflavone concentration and lipid oxidation. Different initial moisture contents significantly affected the initial and final colour, alongside final moisture and water activity when stored covered at 2 °C and 20 °C. Different storage temperatures were found to affect the moisture content, water activity, lipid oxidation, conversion of isoflavones and antioxidant capacity, with all tested initial moisture contents. Of note, higher conversion rates of malonyl isoflavones to β-glucosides were observed at high temperatures and longer times, while a minimum change in aglycone content occurred. In conclusion, the stability of this flour is least influenced by the initial moisture content but is more affected by high storage temperature and unpackaged conditions.

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Lipid oxidation and color changes in beef stored under different modified atmospheres

Cited by 8 publications

References 39 publications

Metabolomics reveals changes in metabolite composition of duck eggs under the impact of long‐term storage

Metabolomics reveals changes in metabolite composition of duck eggs under the impact of long‐term storage

Effects of Garlic (Allium sativum L.) and Ramsons (Allium ursinum L.) on Lipid Oxidation and the Microbiological Quality, Physicochemical Properties and Sensory Attributes of Rabbit Meat Burgers

Effect of Storage Conditions on Physical Properties, Lipid Oxidation, Isoflavones and Antioxidant Capacity of Flour Prepared from Soy Milk By-Product

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