Modification of lipid oxidation and antioxidant capacity in canned refrigerated pork with a nitrite content reduced by half and addition of sweet pepper extract

Ferysiuk, Karolina; Wójciak, Karolina M.; Materska, Małgorzata; Chilczuk, Barbara; Pabich, Marzena

doi:10.1016/j.lwt.2019.108738

Cited by 18 publications

(11 citation statements)

References 42 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…However, due to its versatility in the extraction of active compounds, this solution is characterised by low selectivity. Our previous research showed that ethanol extracts contained both typically hydrophilic (including vitamin C) and lipophilic (vitamin E) compounds and a number of compounds with intermediate lipophilicity, mainly from the group of polyphenols [ 27 ]. The extraction efficiency was about 7–8% ( Table 1 ), and the cause of the differences between the sweet and the hot varieties was mainly the dry matter content, which was 7.2 ± 0.19% and 9.08 ± 0.43% in the sweet and hot varieties, respectively.…”

Section: Resultsmentioning

confidence: 99%

See 1 more Smart Citation

Diversity of the Chemical Profile and Biological Activity of Capsicum annuum L. Extracts in Relation to Their Lipophilicity

et al. 2021

Self Cite

View full text Add to dashboard Cite

Ethanol extracts of two types of pepper (sweet and hot) were separated into fractions with increasing lipophilicity. After drying the extracts and fractions, their chemical composition, anti-radical activity in the DPPH radical system, and cytotoxic activity against PC-3 and HTC-116 cells were determined. A detailed qualitative analysis of the fractions was performed with the LC-QTOF-MS method. It was found that the chemical composition of pepper fractions did not always reflect their biological activity. The highest antiradical activity was detected in the fraction eluted with 40% methanol from sweet pepper. The highest total content of phenolic compounds was found in an analogous fraction from hot pepper, and this fraction showed the strongest cytotoxic effect on the PC-3 tumour line. The LC-MS analysis identified 53 compounds, six of which were present only in sweet pepper and four only in hot pepper. The unique chemical composition of the extracts was found to modulate their biological activity, which can only be verified experimentally.

show abstract

Section: Resultsmentioning

confidence: 99%

“…1 Results for sweet pepper (PS) quoted fromChilczuk et al 2020. The values are expressed as the mean ± SD from three independent experiments (n = 3…”

mentioning

confidence: 99%

Diversity of the Chemical Profile and Biological Activity of Capsicum annuum L. Extracts in Relation to Their Lipophilicity

et al. 2021

Self Cite

View full text Add to dashboard Cite

show abstract

“…However, in some cases, this can lead to an improvement of some properties and the deterioration of others [ 16 , 17 , 18 , 19 ]. However, there is a lack of information about the possibility of reducing the amount of nitrite added to canned meat in the available literature [ 20 ].…”

Section: Introductionmentioning

confidence: 99%

The Possibility of Reduction of Synthetic Preservative E 250 in Canned Pork

Ferysiuk

Wójciak

2020

Foods

Self Cite

View full text Add to dashboard Cite

The purpose of this study was to determine the possibility of reducing the amount of NaNO2 added to canned pork during 180 days of storage. In this study, three variants of canned pork were prepared by adding different amounts of sodium nitrite: N (100 mg/kg), NH (50 mg/kg), and NF (no nitrite). The antioxidant capacity, amount of secondary products of lipid oxidation, color intensity, and pH were analyzed after one, 60, 90, and 180 days of storage where sensory properties, water activity (aw), selected pathogenic bacteria, nitrate and nitrite residues, N-nitrosamines (NA), and cholesterol were analyzed after 1 and 180 days of storage. The redness parameter of the nitrite-free canned meat was found to be significantly lower (about 6.4) than that of the products containing sodium nitrite (N: 10.49 and NH: 9.89). During the storage period C. perfringens, L. monocytogenes, and Salmonella were detected in the products. It is not possible to completely eliminate nitrite from the canned pork production process without deteriorating the color, antioxidant properties, sensory characteristics, and health safety. However, the level of hazard chemicals such as NA, nitrate and nitrite residues can be limited by decreasing the amount of nitrite addition to 50 mg/kg. The free-radical scavenging ability for the sample with 50 mg/kg of sodium nitrite was observed to be poor, so its fortification with plant material rich in various polyphenolic substances may be necessary.

show abstract

“…The peroxide value (PV) was determined using a slightly modified method of Ferysiuk et al . (2020). Briefly, 2 g of the extracted lipids was dissolved in 30 mL of chloroform/glacial acetic acid mixture (2/3, v/v), and 1 mL of saturated potassium iodide was added.…”

Section: Methodsmentioning

confidence: 99%

Effects of the addition of exogenous lipase on lipolysis and lipid oxidation during wet‐curing and dry‐ripening of silver carp inoculated with mixed starter cultures

Wang

Sang

Qian

et al. 2021

Int J of Food Sci Tech

View full text Add to dashboard Cite

Summary Lipid degradation caused by lipolysis and oxidation plays an important role in the evolution of final product quality of cured silver carp. This study aimed to determine the impact of exogenous lipase (ExL) on lipolysis and lipid oxidation during the wet‐curing and dry‐ripening of silver carp inoculated with mixed starter cultures. The addition of ExL to silver carp increased the hydrolysis of total lipids and phospholipids. The free fatty acids (FFAs) content during wet‐curing was significantly higher in the ExL‐treated group compared with the control. Increased FFA accumulation contributed to a high level of conjugated dienes, peroxides and thiobarbituric acid‐reactive substances in the ExL‐treated group, indicating that the lipid oxidation was improved by the addition of ExL. Increased neutral lipase, acid lipase and phospholipase activities during the wet‐curing stage might explain the more extensive release of FFAs in the presence of ExL. The addition of ExL promotes the hydrolysis and oxidation of lipids in cured silver carp.

show abstract

Modification of lipid oxidation and antioxidant capacity in canned refrigerated pork with a nitrite content reduced by half and addition of sweet pepper extract

Cited by 18 publications

References 42 publications

Diversity of the Chemical Profile and Biological Activity of Capsicum annuum L. Extracts in Relation to Their Lipophilicity

Diversity of the Chemical Profile and Biological Activity of Capsicum annuum L. Extracts in Relation to Their Lipophilicity

The Possibility of Reduction of Synthetic Preservative E 250 in Canned Pork

Effects of the addition of exogenous lipase on lipolysis and lipid oxidation during wet‐curing and dry‐ripening of silver carp inoculated with mixed starter cultures

Contact Info

Product

Resources

About