Oxidative stability of fermented goat meat sausage with different levels of natural antioxidant

Nassu, R. T.; Gonçalves, Lireny Aparecida Guaraldo; Silva, Maria Aparecida da; Beserra, Frederico José

doi:10.1016/s0309-1740(02)00051-7

Cited by 126 publications

(94 citation statements)

References 15 publications

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“…Th is decrease may be attributed to the reactions of malonaldeyde with proteins during the storage period (SAMMET et al, 2006). Nassu et al (2003) in a study evaluating the eff ect of diff erent levels of rosemary Table 1. Mean values (± standard deviation) of colour parameters in salami formulated with diff erent levels of hydroalcoholic extract of "Marcela" Days Treatments* L* a* b* Control 51.18a ± 3,48 14.90a ± 0,95 12.06a ± 0,57 0 "Marcela" 0.5% 54.39a ± 0,18 11.23b ± 0,15 12.89a ± 0,21 "Marcela" 1% 53.39a ± 1,80 11.77b ± 0,72 13.23a ± 0,14 Control 50.01a ± 0,89 21.15a ± 0,13 11.56a ± 0,28 Table 2.…”

Section: Resultsmentioning

confidence: 99%

The influence of achyrocline satureioides ("Marcela") extract on the lipid oxidation of salami

Campagnol¹,

Fries²,

Terra³

et al. 2011

Ciênc. Tecnol. Aliment.

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Section: Resultsmentioning

confidence: 99%

The influence of achyrocline satureioides ("Marcela") extract on the lipid oxidation of salami

Campagnol¹,

Fries²,

Terra³

et al. 2011

Ciênc. Tecnol. Aliment.

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“…According to Melton (1983), although malonaldehyde is a secondary product of lipid oxidation, it does not necessarily mean that the TBARS value continues to increase throughout storage. The low TBARS values could be the results of malonaldehyde reactions with proteins (Nassu et al, 2003). Specifically, TBARS value fluctuation during the storage period could be due to the production of hydrogen peroxide, during the oxidation of oxymyoglobin to metmyoglobin, the presence of which determines the instability of malondialdehyde (Kostka and Kwan, 1989).…”

Section: In Vitam Performance Traitsmentioning

confidence: 99%

Supplementation of Rosemary extract in the diet of Nero Siciliano pigs: evaluation of the antioxidant properties on meat quality

Liotta

Chiofalo

D’Alessandro

et al. 2015

Animal

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In the present study, the effect of Rosmarinus officinalis L. dietary supplementation on meat quality and oxidative stability of Nero Siciliano pigs was examined. During the growing-fattening period, 32 Nero Siciliano pigs were allotted into two treatment groups consisting of 8 replicates with 2 pigs per pen. For 90 days, the animals received a basal diet: one group (CTR) was not dietary supplemented, whereas the other group received (1 g/kg) rosemary extract (ROX). Supplementation with rosemary extract significantly improved the polyunsaturated fatty acid content of the meat, which showed higher values in the meat of the ROX group compared with the CTR group (P < 0.001); in detail, values for 18:2n-6 (P = 0.001), 20:4n-6 (P = 0.001), 22:6n-3 (P = 0.012) and PUFA/SFA ratio (P = 0.004) appeared to increase in the dietary supplemented group. On the other hand, atherogenic and thrombogenic indexes showed slight differences among the groups (IA: P = 0.079; IT: P = 0.084). Dietary supplementation with R. officinalis L. was not effective in protecting meat from oxidative deterioration, considering that the lipid oxidation, measured in meat across 5 days of refrigerated storage in darkness, progressed similarly in both the groups during storage (P > 0.05). Color measurement performed in the present study on meat samples from the two dietary treatments showed that redness decreased (P = 0.046) and hue values increased (P = 0.036), indicating that a deterioration of the initial color occurred and that the rosemary extract was ineffective in preventing color deterioration. Nevertheless, the lightness, yellowness and chroma color descriptors showed similar values in relation to dietary treatment (P > 0.05). Considering the nutritional value of meat as an important contributor to the overall quality, the results obtained in this study support the possibility of the dietary supplementation with R. officinalis L. extract in pigs as a functional additive in livestock feeding.

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“…During the storage period, the TBARS values decreased in all salami treatments, result also observed by Nassu et al (2003) and Sammet et al (2006), due to the reactions that occur between malonaldehyde (MDA) and proteins. Proteins more susceptible to this reaction contain in their structures the aminoacids cistein, metionine, lisin, triptofan, arginine, proline and histidine and, as a consequence, there are modifications in their structures and isoeletric points.…”

Section: Lipid Oxidationmentioning

confidence: 64%

Lipid and protein oxidation in the internal part of italian type salami containing basil essential oil (Ocimum basilicum L.)

Cichoski¹,

Cansian²,

Oliveira³

et al. 2011

Ciênc. Tecnol. Aliment.

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Oxidative stability of fermented goat meat sausage with different levels of natural antioxidant

Cited by 126 publications

References 15 publications

The influence of achyrocline satureioides ("Marcela") extract on the lipid oxidation of salami

The influence of achyrocline satureioides ("Marcela") extract on the lipid oxidation of salami

Supplementation of Rosemary extract in the diet of Nero Siciliano pigs: evaluation of the antioxidant properties on meat quality

Lipid and protein oxidation in the internal part of italian type salami containing basil essential oil (Ocimum basilicum L.)

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