2011
DOI: 10.1016/j.foodchem.2011.02.033
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Protein and lipid oxidative stability of fresh ostrich M. Iliofibularis packaged under different modified atmospheric packaging conditions

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Cited by 35 publications
(23 citation statements)
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“…This finding agrees with several authors (Zakrys et al, 2008; who presented directional increases in protein oxidation of samples packed in increasing O 2 atmospheres over time. On the contrary, a correlation between carbonyl content and packaging treatments were not found by other researchers (Lagerstedt et al, 2011;Leygonie et al, 2011;Lund, Lametsh, Hviid, Jensen, & Skibsted, 2007b). Lund et al (2007b) noted that the measurement of free carbonyls content only provides a general indication of protein oxidation in biological samples.…”
Section: Protein Oxidationmentioning
confidence: 87%
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“…This finding agrees with several authors (Zakrys et al, 2008; who presented directional increases in protein oxidation of samples packed in increasing O 2 atmospheres over time. On the contrary, a correlation between carbonyl content and packaging treatments were not found by other researchers (Lagerstedt et al, 2011;Leygonie et al, 2011;Lund, Lametsh, Hviid, Jensen, & Skibsted, 2007b). Lund et al (2007b) noted that the measurement of free carbonyls content only provides a general indication of protein oxidation in biological samples.…”
Section: Protein Oxidationmentioning
confidence: 87%
“…The decrease in a* values has frequently been associated with the formation of metmyoglobin and thus with meat discolouration (Jeremiah, 2001). Several authors (Bingol & Ergun, 2011;Esmer et al, 2011;Fernández-López et al, 2008;Lagerstedt, Lundström, & Lindahl, 2011;Leygonie et al, 2011;Zakrys, O'Sullivan, Allen, O'Neill, & Kerry, 2010) also showed a decrease in a* values throughout the storage time concerning different packaging conditions. The Pearson correlation test indicated that a* values were positively related to "red colour" values obtained in the sensory evaluation in samples from overwrap (r = 0.60, P b 0.01), low O 2 MAP (r = 0.55, P b 0.01) and high O 2 MAP (r = 0.48, P b 0.01) packaged conditions.…”
Section: Colour Coordinatesmentioning
confidence: 97%
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“…Several variations of MDA-TBA method exist, with different procedures currently performed in food analysis: direct heating of the sample, sample distillation, lipid extraction with organic solvents or aqueous acid extraction, followed by acid reaction with TBA. General procedure usually consists of homogenization and centrifugation at acidic medium (usually provided by trichloroacetic acid) and posterior reaction with TBA at high temperatures (around 90-100ºC [9,40].…”
Section: Uv-vis Spectroscopymentioning
confidence: 99%
“…Packaging studies are reported in the literature for interrelated factors influencing the shelf life and keeping quality of meat products, specifically holding temperature, atmospheric oxygen (O 2 ), endogenous enzymes, moisture (dehydration), light and, most importantly, micro-organisms. The most investigated new preservation technologies for fresh meat are non-thermal inactivation technologies, including new packaging systems such as modified atmosphere packaging (MAP) and active packaging (AP) (Zhou, Xu, & Liu, 2010;Gomez & Lorenzo, 2012;Celia Resconi et al, 2012;Leygonie, Britz, & Hoffman, 2011;Christophersen, Bertelsen, Andersen, Knuthsen, & Skibsted, 1992). Similarly, the sensitivity of juices to oxidation through packaging indicated the evolution of dissolved oxygen was related to the ascorbic acid degradation, when exposed to high intensity light and regardless of the package permeability.…”
Section: Introductionmentioning
confidence: 99%