Paradoxical effects of lipolysis on the lipid oxidation in meat and meat products

Tatiyaborworntham, Nantawat; Öz, Fatih; Richards, Mark; Wu, Haizhou

doi:10.1016/j.fochx.2022.100317

Cited by 43 publications

(21 citation statements)

References 120 publications

(215 reference statements)

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“…Lipid oxidation is related to spoilage and off-flavors in processed meat products [ 20 , 53 ]. Changes in the TBAR content of partially substituted raw and cooked beef burgers ( Figure 2 ) indicated that TBAR levels were significantly ( p < 0.05) affected by gelled emulsion substitution.…”

Section: Resultsmentioning

confidence: 99%

Effect of Gelled Emulsions Elaborated with Soybean Oil, Maca (Lepidium meyenni) Flour, and Chincho (Tagetes elliptica Sm.) Essential Oil upon Animal Fat Substitution in Beef Burgers

Cerrón-Mercado

Botella‐Martínez

Ruiz

et al. 2022

Foods

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The aim of this study was to analyze the effect of pork backfat (PB) substitution in a meat burger with a gelled emulsion (GE) elaborated with maca flour, soybean oil, and chincho essential oil (CEO). Lipid profile (gas chromatography—GC), health indices, physicochemical properties (CIELAB color, pH, texture profile—TPA), and cooking and sensory characteristics of meat burgers were analyzed. Five formulations were evaluated: control (BC) (80% beef meat and 20% PB); BSM (10% PB + 10% GE); BSMC0.25 (BSM + 0.25% CEO); BSMC0.5 (BSM + 0.5% CEO), and BSMC1.0 (BSM + 1.0% CEO). GE substitution in meat burgers provided a healthier lipid profile; the amount of SFA was reduced (p < 0.05), while PUFA content was significantly increased (p < 0.05). Furthermore, the use of GE resulted in healthier PUFA/SFA ratios and lower atherogenic and thrombogenic indices. The addition of GE increased moisture content and decreased fat and protein contents. Color parameters (L*, b*, and C*) decreased after cooking. Hardness (p < 0.05), cooking losses, and shrinkage changes decreased with GE addition. Lipid oxidation levels were significantly (p < 0.05) affected by GE substitution. Therefore, the substitution of PB by GE can be considered as an effective strategy to produce healthier meat burgers without negatively affecting their physicochemical and technological properties.

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Section: Resultsmentioning

confidence: 99%

Effect of Gelled Emulsions Elaborated with Soybean Oil, Maca (Lepidium meyenni) Flour, and Chincho (Tagetes elliptica Sm.) Essential Oil upon Animal Fat Substitution in Beef Burgers

Cerrón-Mercado

Botella‐Martínez

Ruiz

et al. 2022

Foods

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“…However, some protein chaperones (heat shock protein 90, Hsp90) are reported to stabilize cell membranes and preserve membrane integrity in muscle tissues, and particularly act as an inherent antioxidant by providing additional protection against ROS-induced PLs oxidation ( 64 ). For seafood, such as in fish fillets, the total lipid content generally decreases during cold storage as TGs and PLs are either hydrolyzed by lipolytic enzymes, such as lipase and PLA 2 and/or susceptible to oxidative damage from the myoglobin-mediated mechanism of action ( 39 , 65 , 66 ), though the activity of mitochondrial enzymes may be different during subsequent thawing. Indeed, the water-enriched external medium could induce hydrostatic pressure in cells and impair plasma membrane integrity, provoking an enrichment of intracellular enzymes in the final exudate ( 39 ).…”

Section: Discussion On Possible Mechanisms and Future Remarksmentioning

confidence: 99%

Advanced Lipidomics in the Modern Meat Industry: Quality Traceability, Processing Requirement, and Health Concerns

Öztürk‐Kerimoğlu

et al. 2022

Front. Nutr.

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Over the latest decade, lipidomics has been extensively developed to give robust strength to the qualitative and quantitative information of lipid molecules derived from physiological animal tissues and edible muscle foods. The main lipidomics analytical platforms include mass spectrometry (MS) and nuclear magnetic resonance (NMR), where MS-based approaches [e.g., “shotgun lipidomics,” ultra-performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS), matrix-assisted laser desorption and ionization time-of-flight mass spectrometry (MALDI-TOF-MS)] have been widely used due to their good sensitivity, high availability, and accuracy in identification/quantification of basal lipid profiles in complex biological point of view. However, each method has limitations for lipid-species [e.g., fatty acids, triglycerides (TGs), and phospholipids (PLs)] analysis, and necessitating the extension of effective chemometric-resolved modeling and novel bioinformatic strategies toward molecular insights into alterations in the metabolic pathway. This review summarized the latest research advances regarding the application of advanced lipidomics in muscle origin and meat processing. We concisely highlighted and presented how the biosynthesis and decomposition of muscle-derived lipid molecules can be tailored by intrinsic characteristics during meat production (i.e., muscle type, breed, feeding, and freshness). Meanwhile, the consequences of some crucial hurdle techniques from both thermal/non-thermal perspectives were also discussed, as well as the role of salting/fermentation behaviors in postmortem lipid biotransformation. Finally, we proposed the inter-relationship between potential/putative lipid biomarkers in representative physiological muscles and processed meats, their metabolism accessibility, general nutritional uptake, and potency on human health.

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“…Fatty acids from triglyceride decomposition in muscle tissue are mainly oleic acid, palmitic acid, and stearic acid, while unsaturated fatty acids such as linoleic acid, arachidonic acid, oleic acid, eicosatetraenoic acid, palmitoleic acid, and linolenic acid are commonly from phospholipid decomposition. Some studies have shown that auto‐oxidation promoted by phospholipid hydrolysis is the main cause of muscle lipid oxidation, while other studies have found little relationship between lipolysis and lipid oxidation (Tatiyaborworntham et al, 2022). The main step of lipid oxidation is the decomposition of the fatty acid into lower molecular weight compounds which may have potent flavors themselves.…”

Section: Lipid Degradation Involved In Flavor Development Of Meat And...mentioning

confidence: 99%

Flavor formation based on lipid in meat and meat products: A review

Ying-hua

Cao

et al. 2022

Journal of Food Biochemistry

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Meat product is popular throughout the world due to its unique taste. Flavor is one of the most important quality characteristics of meat products and also is a key influencing factor in the overall acceptability of meat products. The flavor of meat products is formed by precursors undergoing a series of complex reactions. During meat product processing, lipids are hydrolyzed by lipase to produce flavor precursors such as free fatty acid, then further oxidized to form volatile flavor compounds. This review summarizes lipolysis, lipid oxidation, and interaction of lipid with Maillard reaction and amino acid during meat products processing and storage as well as influencing factors on lipid degradation including raw meat (source of meat, feeding pattern, and castration), processing methods (thermal processing, nonthermal processing, salting, and fermentation) and additives. Meanwhile, the volatile compounds produced by lipids in meat products including aldehydes, alcohols, ketones, and hydrocarbons are summed up. Analytical methods of volatile compounds and the application of lipidomics analysis in mechanisms of flavor formation of meat products are also reviewed. Practical applications Flavor is one of the most important quality characteristics of meat products, which influences the acceptability of meat products for consumption. Lipids play an important role in the flavor formation of meat products. Understanding the relationship between flavor compounds and changes in lipid compositions during the processing and storage of meat products will be helpful to control the quality of meat products.

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Paradoxical effects of lipolysis on the lipid oxidation in meat and meat products

Cited by 43 publications

References 120 publications

Effect of Gelled Emulsions Elaborated with Soybean Oil, Maca (Lepidium meyenni) Flour, and Chincho (Tagetes elliptica Sm.) Essential Oil upon Animal Fat Substitution in Beef Burgers

Effect of Gelled Emulsions Elaborated with Soybean Oil, Maca (Lepidium meyenni) Flour, and Chincho (Tagetes elliptica Sm.) Essential Oil upon Animal Fat Substitution in Beef Burgers

Advanced Lipidomics in the Modern Meat Industry: Quality Traceability, Processing Requirement, and Health Concerns

Flavor formation based on lipid in meat and meat products: A review

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