Oxidative processes in meat and meat products: Quality implications

Kanner, Joseph

doi:10.1016/0309-1740(94)90040-x

Cited by 634 publications

(498 citation statements)

References 125 publications

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“…Oxidation by free radicals is one of the primary mechanisms for quality deterioration in food and especially meat products (Kanner, 1994). It is initiated in the highly unsaturated fatty acid fraction of membrane phospholipids, leading to the production of hydroperoxides, which are susceptible to further oxidation or decomposition to secondary reaction products such as short-chain aldehydes, ketones and other oxygenated compounds that may adversely affect lipids, pigments, proteins, carbohydrates, vitamins and the overall quality of products due to losses in flavour, colour and nutritive value limiting thus product shelf life (Kanner, 1994).…”

Section: Introductionmentioning

confidence: 99%

Effect of cinnamon (Cinnamomum zeylanicum) essential oil supplementation on lamb growth performance and meat quality characteristics

Simitzis

Bronis

Mountzouris

et al. 2014

Animal

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A trial was conducted to examine the effect of cinnamon essential oil supplementation on lamb growth performance and meat quality. Sixteen male lambs were randomly assigned to two groups. The first group served as control and was given a basal diet, and the second group was given the same diet supplemented with cinnamon oil (1 ml/kg of concentrated feed) for 35 days. Incorporation of cinnamon oil did not affect growth performance (P > 0.05). Meat pH, colour, water-holding capacity, shear force, intramuscular fat and lipid oxidation values of longissimus thoracis muscle were not significantly influenced by cinnamon oil supplementation ( P > 0.05). The post-inoculation counts of Salmonella enteritidis and Listeria monocytogenes on raw meat during refrigerated storage for 6 days did not differ ( P > 0.05) between the two groups. The results show that cinnamon oil supplementation may not have the potential to improve lamb growth performance and meat quality characteristics.

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Section: Introductionmentioning

confidence: 99%

Effect of cinnamon (Cinnamomum zeylanicum) essential oil supplementation on lamb growth performance and meat quality characteristics

Simitzis

Bronis

Mountzouris

et al. 2014

Animal

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“…Meat products typically spoil due to microbial growth or chemical deterioration. The most common form of chemical deterioration is oxidative rancidity (Kanner 1994), which can vary greatly from extensive fl avour changes, colour losses and structural damage to proteins (Xiong 1996) to a more subtle ''loss of freshness'' that discourages repeat purchases by consumers. The most common uses of the synthetic antioxidants in meat products are for processing fresh breakfast sausage and for dried products, such as pepperoni.…”

Section: Introductionmentioning

confidence: 99%

Effect of nisin and butylated hydroxy anisole on storage stability of buffalo meat sausage

Sureshkumar

Kalaikannan²,

Dushyanthan³

et al. 2010

J Food Sci Technol

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The water activity of buffalo meat sausage was adjusted to 0.88 using humectants and by heat treatment. Nisin and butylated hydroxyanisole (BHA) were added to study the shelf life of sausage. The treatments were nisin 100 ppm + BHA 100 ppm (T 3 ); nisin 100 ppm (T 2 ); BHA 100 ppm (T 1 ) and control (T 0 ) without nisin and BHA. The sausages were vacuum packaged in polyethylene terephthalate (PET-poly) pouch and stored for 7 days at ambient conditions (35 ± 2°C, 70-80% RH). The pH of sausage increased during storage whereas the moisture content was higher in treatment T 1 . Tyrosine value was lowest (18.1 mg%) in T 3 . There was no signifi cant difference among T 0 and T 1 . The thiobarbituric acid reactive substances (TBARS) number of T 1 and T 3 were lower than that of T 0 and T 2 . Nisin and BHA together exhibited a signifi cant inhibitory effect on total viable count, staphylococcal, streptococcal and anaerobic counts. There was no signifi cant difference in the yeast and mould counts among T 1 -T 3 . T 3 had a better appearance, fl avour, texture and overall acceptability scores up to 5 days. The product (T 3 ) was acceptable up to 5 th day of storage at 35 ± 2°C and 70-80% RH.

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“…Existe a possibilidade de que a medida da atividade de peroxidase em extrato de plantas não reflita sua real atividade in vivo 7 e a determinação do substrato específico in vivo permanece como ponto crucial para estabelecer o papel fisiológico das isoperoxidases aniônica, catiônica ou neutra 2,10,26,33. Tem sido identificada a importância fisiológica da peroxidase no controle do crescimento, lignificação 1 , biossíntese da parede celular 27,31 , defesa contra patógenos e esta enzima pode ainda causar mudanças indesejáveis no aroma, gosto, cor, textura e também a perda de nutrientes em alimentos 14,29,30,32 .A peroxidase tem sido utilizada em biotecnologia e várias outras áreas da ciência, para estabelecimento de diagnósticos clínicos e avaliação de processos patológicos 6,9,11,12,16,22,25 , em análise de qualidade dos alimentos 3,23,30,32 , na construção de biossensores para análise qualitativa e quantitativa de formulações farmacêuticas, cosméticas e outras análises que envolvam a presença ou a formação de peróxidos e outros processos enzimáticos 5,24,28,34,35,36 .Devido à ampla utilização das peroxidases há um interesse crescente por novas fontes desta enzima. O Brasil possui ampla variedade de vegetais que podem se constituir em fonte inesgotável de enzimas 34,35 .…”

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Extração e caracterização parcial de peroxidase de folhas de Copaifera langsdorffii Desf.

Maciel¹,

Gouvêa²,

Pastore³

2007

Ciênc. Tecnol. Aliment.

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ResumoEm recentes publicações têm sido descritos vários processos para obtenção de peroxidases. O propósito deste trabalho foi extrair peroxidase de folhas de Copaifera langsdorffii e caracterizar parcialmente a enzima usando planejamento experimental e teste univariado, para confirmação dos resultados obtidos por planejamento experimental. A atividade da peroxidase foi medida usando sistema guaiacol: peróxido de hidrogênio. A peroxidase isolada apresentou 81,6% da atividade da horseradish peroxidase e é de fácil obtenção, a partir de folhas de uma árvore abundante em todo o país. A peroxidase semi-purificada (COP) foi obtida pela precipitação do extrato bruto com acetona 65% (v.v -1 ), produzindo o pó cetônico. A COP apresentou atividade ótima na faixa de pH 5,0 a 7,0 e temperatura de 5 a 45 °C, com atividade máxima em pH 6,0 e 35 °C. A enzima mostrou-se estável em temperaturas inferiores a 50 °C e pH entre 4,5 e 9,0, por até 24 horas. A peroxidase foi inativada após 4 horas a 80 °C e após 3 minutos a 96 °C. Esta enzima demonstra possibilidade para ser usada como reagente para diagnósticos, construção de biossensores e outros métodos analíticos em vários campos da ciência. Palavras-chave: copaíba; enzima; extrato vegetal. AbstractIn the literature, several processes have been described to obtain peroxidases. The purpose of this work was to obtain peroxidase from Copaifera langsdorffii leaves and characterize it partially using a factorial design of experiments and univaried tests, to confirm the results obtained by the factorial design of experiments. Peroxidase activity was measured using the guaiacol: hydrogen peroxide system. The isolated peroxidase presented 81.6% of horseradish peroxidase activity and was easy to obtain from leaves of an abundant tree distributed all over the country. Semi-purified peroxidase (COP) was precipitated with acetone 65% (v.v -1 ) of the crude extract, obtaining the acetone powder. The COP optimum reaction pH values were between 5.0-7.0 and the temperatures between 5 and 45 °C, with a maximum activity at pH 6.0 and 35 °C. The enzyme was stable in temperatures below 50 °C and pH from 4.5 to 9.0 for up to 24 hours. The peroxidase was inactivated after 4 hours at 80 °C and after 3 minutes at 96 °C. This enzyme can possibly be used as a diagnostic reagent, biosensor and for other analytical methods in several fields of Sciences. Keywords: copaiba; enzyme; vegetal extract.Extração e caracterização parcial de peroxidase de folhas de Copaifera langsdorffii Desf. Extraction and partial characterization of peroxidase from Copaifera langsdorffii Desf. LeavesHermelinda Penha Freire MACIEL 1 , Cibele Marli Cação Paiva GOUVÊA 2 *, Gláucia Maria PASTORE 1 IntroduçãoAs peroxidases (E.C. 1.11.1.7, doador H 2 O 2 oxidorredutase) catalisam a redução do peróxido de hidrogênio ou outro peróxido orgânico, enquanto um doador de elétrons é oxidado. São abundantes em vários organismos incluindo as plantas superiores, com múltiplas isoformas sintetizadas e reguladas por estímulos diversos 8,22 . Nas últ...

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Oxidative processes in meat and meat products: Quality implications

Cited by 634 publications

References 125 publications

Effect of cinnamon (Cinnamomum zeylanicum) essential oil supplementation on lamb growth performance and meat quality characteristics

Effect of cinnamon (Cinnamomum zeylanicum) essential oil supplementation on lamb growth performance and meat quality characteristics

Effect of nisin and butylated hydroxy anisole on storage stability of buffalo meat sausage

Extração e caracterização parcial de peroxidase de folhas de Copaifera langsdorffii Desf.

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