Methods for improving the preservation of natural antioxidants in meat products

Баженова, Б. А.; Жамсаранова, С. Д.; Zambulaeva, N.D.; Забалуева, Ю Ю; Герасимов, А. В.; Syngeeva, Erzhena Vladimirovna

doi:10.21285/2227-2925-2020-10-1-84-94

Cited by 4 publications

(2 citation statements)

References 11 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…We proposed to include into PLC composition a plant component -this is extract from the fruit of Daurian rosehip, which grows in the regions of Transbaikal and in the Far East region. The results of earlier studies of the vitamin composition of the Daurian rosehips showed that vitamin C in them reaches 1250 mg%, β-carotene -6.71 mg%, vitamin E -170.25 mg%, flavonoids -6.8-15.6%, organic acids -2.0-2.4% [21,22,23].…”

Section: Resultsmentioning

confidence: 97%

Optimization of protein-lipid comlex by its fatty acid and vitamin composition

Баженова

Burkhanova

Zabalueva

et al. 2021

Teor. prakt. pererab. mâsa (Print)

Self Cite

View full text Add to dashboard Cite

The polycomponent protein-lipid compositions are traditionally used in minced meat products to regulate nutritional value, functional, technological and organoleptic characteristics of the finished product. The present article presents the results of research aimed to creation of antioxidant-enriched protein-lipid complex (PLC) with the optimal ratio ω3: ω6 of PUFA. The ratio of lipid component was optimized by linear programming method, where the recommended ratio of ω-6: ω-3 of PUFA as 10: 1 was used as term of limitation. In result of calculations the fatty component was obtained by blending of rendered beef fat with soybean oil and sunflower oil in the following ratio: rendered beef fat — 73%, sunflower oil — 15%, soybean oil — 12%. After that the PLC formulation was optimized by research of influence of the introduced protein complex in amount from 4% to 10% and the fatty component in amount from 40% to 43% on index of shear stress of the PLC. The introduced amount of protein, fat and water is taken in ratio 1:(4–7):(4–7) commonly used in the meat processing industry to form the functional and technological characteristics of the minced meat. In result of experiments the following PLC formulation was adopted, which provides the necessary stable consistency of the mixture: protein complex — 9%, fatty component — 42%, water — 49%. To enrich meat products with vitamins and antioxidants it is proposed to include into PLC an extract obtained with microwave field 800 W from the Daurian rosehips which grows in the Far East region. The obtained PLC has a high water-retaining capacity; it remains stable while heating and it can be stored for five days without any visible signs of deterioration, as the peroxide value remains within the permissible limits. PLC features optimal ratio of ω-6: ω-3 of PUFA, equal to 10:1, and a high value of the total antioxidants equal to 5.4 mg/g.

show abstract

Section: Resultsmentioning

confidence: 97%

Optimization of protein-lipid comlex by its fatty acid and vitamin composition

Баженова

Burkhanova

Zabalueva

et al. 2021

Teor. prakt. pererab. mâsa (Print)

Self Cite

View full text Add to dashboard Cite

show abstract

“…В статье Б. А. Баженовой с соавторами представлены исследования по повышению сохранности биологически активных веществ экстракта из выжимок брусники в составе субпродуктовой пасты за счет иммобилизации [16]. Выявлено повышение суммарного содержания антиоксидантов в паштетном фарше, содержащем субпродуктовую пасту с предварительным включением в ее состав экстракта брусники.…”

Section: Introductionunclassified

Immobilization of Daurian Rosehip Antioxidants by Protein-Lipid Inclusion

Баженова

Burkhanova

Zabalueva

et al. 2021

Food Processing: Techniques and Technology

View full text Add to dashboard Cite

Introduction. Antioxidant system is one of the main cellular mechanisms of adaptation. It is able to neutralize the destructive effect of free radicals, both external and internal. Functional products, especially of meat origin, can provide necessary antioxidant properties. Some types of plant raw materials possess a high content of polyphenol complexes with antioxidant properties. Therefore, introduction of phytonutrients into the composition of meat products can help to expand the range of foods with an antioxidant effect. Daurian rosehip is rich in biologically active substances and can increase their safety during processing. The research objective was to study the possibility of immobilization of Daurian rosehip antioxidants by protein-lipid inclusion. Study objects and methods. The research featured fruits of Daurian rosehip, its aqueous alcoholic extract, and protein-lipid complex. Results and discussion. The article presents experimental data on the chemical composition of Daurian rosehip. The optimal method with the best antioxidant results was a microwave phytoextraction by an aqueous alcoholic solution at a power of 800 W for 6–7 min. The antioxidants were immobilized by including the protein-lipid complex into the gel. The experiment demonstrated excellent functional and technological characteristics of the resulting system. Conclusion. The research revealed the optimal modes of microwave extraction of biologically active substances of Daurian rosehip. The rosehip extract was included into the protein-lipid complex and immobilized antioxidants, thus increasing their efficiency.

show abstract

The Use of Phytoextracts to Reduce Oxidative Stress of Lipid Fractions of Animal Origin

Kidyaev,

Litvinova,

Lapshina

et al. 2023

jour

View full text Add to dashboard Cite

Лекарственное сырье имеет богатый химический состав и обладает бактерицидным действием. Эффективность действия растительных экстрактов в отношении окислительного стресса определяется особенностями химической структуры и концентрацией биологически активных веществ.Цель. Целью научного исследования являлось создание комплексного фитопрепарата для снижения окислительного стресса липидной системы (шпик свиной) в процессе хранения. В ходе эксперимента были разработаны способы получения фитоэкстрактов из 4 растительных объектов (кумин, гвоздика, можжевельник, имбирь). Материалы и методы.Антиоксидантную активность полученных фитоэкстрактов и поликомпонентных смесей из экстрактов растений исследовали несколькими методами. Были использованы данные о различиях в механизмах действия антиоксидантов прямого воздействия в качестве рабочей гипотезы. Антиоксидантная активность определялась путем изучения влияния экстрактов на скорость окисления свиного шпика Результаты. Результаты исследований показали, что наиболее высокую антиоксидантную активность имеет экстракт гвоздики, а смесь экстрактов (кумин-гвоздика и можжевельник-гвоздика) демонстрирует синергетический эффект на свином шпике. Научно обосновано, что антиоксиданты с разными механизмами действия могут быть значительно эффективнее, чем отдельные антиоксиданты, что имеет важное значение для разработки антиоксидантных комплексов.Выводы. Было установлено, что для каждой поликомпонентной смеси зависимость от скорости накопления продуктов окисления уникальна, и существует оптимальная концентрация, обеспечивающая максимальную антиоксидантную активность.

show abstract

Methods for improving the preservation of natural antioxidants in meat products

Cited by 4 publications

References 11 publications

Optimization of protein-lipid comlex by its fatty acid and vitamin composition

Optimization of protein-lipid comlex by its fatty acid and vitamin composition

Immobilization of Daurian Rosehip Antioxidants by Protein-Lipid Inclusion

The Use of Phytoextracts to Reduce Oxidative Stress of Lipid Fractions of Animal Origin

Contact Info

Product

Resources

About