Protein and lipid oxidation in meat: A review with emphasis on high-pressure treatments

Guyon, Claire; Meynier, Anne; Lamballerie, Marie de

doi:10.1016/j.tifs.2016.01.026

Cited by 290 publications

(200 citation statements)

References 89 publications

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“…The oxidative degradation of lipids is one of the main reactions that occur in food products and can be inhibited by the use of preservatives in meat and meat products (Georgantelis et al, 2007;Guyon et al, 2016). Lipids are subject to a series of reactions which may lead to change in their structure and can affect the nutritional quality of the food products (Shahidi & Zhong, 2010).…”

Section: Effect Of Rosemary Lyophilized Extract On Oxidative Stabilitmentioning

confidence: 99%

Rosemary as natural antioxidant to prevent oxidation in chicken burgers

et al. 2017

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Rosemary (Rosmarinus officinalis) is known for their sensory characteristics and antioxidant properties, mainly due to the presence of several phenolic compounds. The aim of this work, was determine the antioxidant activity and apply the Rosemary lyophilized extract (RLE) in chicken burger, for assess their ability to reduce the lipid oxidation. Total antioxidant capacity and phenolic compounds profile were analyzed by colorimetric tests and liquid chromatography analysis, respectively. Thiobarbituric acid reactive substances assay was used to evaluate the ability of the RLE to prevent lipid peroxidation in chicken burger stored at 4 °C. Three treatments of chicken burgers were prepared (T1 -control, without addition of synthetic antioxidant BHT: butylated hydroxytoluene or RLE), T2 -with addition of BHT, and T3 -experimental, containing RLE). The high contents of total phenolic compounds (40.91 mg GAE g -1 : Gallic Acid Equivalent) and total flavonoids (24.26 mg QE g -1 : Quercetin Equivalents) were found in RLE. Rutin was the major phenolic compound identified in the RLE. The RLE showed strong antioxidant capacity and inhibited 48.29% of lipid oxidation (21 days of storage) in comparison to the control (T1), with low production of malonaldehyde, which has potential to be used in chicken burgers.Keywords: lipid oxidation; antioxidant assays; TBARS; HPLC; Rosmarinus officinalis.Practical Application: The replacing antioxidant synthetic for Rosemary extracts provide good alternatives to get healthy foods.

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Section: Effect Of Rosemary Lyophilized Extract On Oxidative Stabilitmentioning

confidence: 99%

Rosemary as natural antioxidant to prevent oxidation in chicken burgers

et al. 2017

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“…Lipid and protein oxidation considered first priority issues affecting meat quality characteristics (Ahn et al, 2009;Estévez, 2011;Lund et al, 2011). Color, flavor, odor and other meat quality characteristics are highly affected by the oxidation (Lund et al, 2011;Guyon et al, 2016). On meat industry they have been extensively used synthetic antioxidants (SA) such as butylatedhydroxyanisole (BHA), and butylatedhydroxytoluene (BHT) to prevent any oxidative changes (Monahan & Troy, 1997).…”

Section: Introductionmentioning

confidence: 99%

Preservative effects of rosemary extract (Rosmarinus officinalis L.) on quality and storage stability of chicken meat patties

Al-Hijazeen

Al-Rawashdeh

2019

Food Sci. Technol

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The effect of different level of rosemary extract (RE) (Rosmarinus officinalis Linn.) cultivated in Jordan, and other preservative on quality and stability of ground chicken meat was investigated. Treatments, were involved 1) Control (No additive), 2) 300 ppm (RE), 3) 350 ppm RE, 4) 300 ppm L-Ascorbic acid (E-300), 5) 200 ppm Sodium nitrite (E-250), 6) 5 ppm butylatedhydroxyanisole (BHA) for breast, and 14 ppm for thigh meat were prepared. TBARS, total carbonyl, and color values, were measured and analyzed at 0, 4, and 7 day. Samples of cooked thigh meat were prepared, and sensory evaluation was reported. Cooking loss %, ultimate pH, and total aldehydes were analyzed. Both RE and E-250 were showed the highest significant effect maintaining low values of TBARS and total carbonyl at 7 day. However, no significant differences were found among all treatments measuring ultimate pH values, and their cooking loss %. The RE and E-250 also showed the highest significant effect delaying aldehydes formation, and positively affect meat sensory attributes. On conclusion, RE (350 ppm) was very effective antioxidant and comparable to the other commercial antioxidants. Thus, RE could be a good substitution to many synthetic antioxidants used in meat industry.Keywords: lipid oxidation; protein oxidation; rosemary extract; ground chicken.Practical Application: Omprove meat storage stability and their quality characteristics using safer replacement to the synthetic antioxidant.

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“…This reaction generates compounds like aldehydes and derivatives, such as malonaldehyde, that can be harmful to health. Malonaldehyde is the major product of lipid peroxidation, and has been used as an index of marker of oxidative stress in meat products (Nakamura, Watanabe, Miyake, Kohno, & Osawa, 2003;Fisch, Bohm, Wright, & Koning, 2003;Guyon, Meynier, & Lamballerie, 2016).…”

Section: Introductionmentioning

confidence: 99%

Lyophilized bee pollen extract: A natural antioxidant source to prevent lipid oxidation in refrigerated sausages

Almeida

Reis

Heldt

et al. 2017

LWT - Food Science and Technology

100

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a b s t r a c tBee pollen, a honeybee product, offers an alternative approach to preventing the oxidative deterioration in meat products. The aim of this study was to evaluate antioxidant properties of lyophilized bee pollen extract (LBP), to determine the phenolic profile by liquid chromatography, and to evaluate the effect of LBP on the oxidative stability of pork meat sausage. The sausages were evaluated for lipid oxidation on the day of their production and every five days during 30 days of storage at 4 C by thiobarbituric acid reactive substances (TBARS). High concentrations of total phenolic compounds with antioxidant activity were detected in LBP (19.69 mg GAE/g: Gallic Acid Equivalent, EC 50 : 0.97 mg/mL respectively). The kaempferol was the majority compound (0.68 mg/g). The TBARS values increased over time with an average of 1.29 at 4.22 mg malonaldehyde/kg meat at the beginning and end of the experiment, respectively. Treatment with LBP showed lower (P < 0.05) TBARS values during any day of storage than the control and sodium erythorbate (SE) treatments. The LBP extract exhibited strong anti-oxidative effects in pork sausage, probably due to high antioxidant activity and the presence of the phenolic compounds in bee pollen; which has potential to be used in pork sausage.

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Protein and lipid oxidation in meat: A review with emphasis on high-pressure treatments

Cited by 290 publications

References 89 publications

Rosemary as natural antioxidant to prevent oxidation in chicken burgers

Rosemary as natural antioxidant to prevent oxidation in chicken burgers

Preservative effects of rosemary extract (Rosmarinus officinalis L.) on quality and storage stability of chicken meat patties

Lyophilized bee pollen extract: A natural antioxidant source to prevent lipid oxidation in refrigerated sausages

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