Protein oxidation in emulsified cooked burger patties with added fruit extracts: Influence on colour and texture deterioration during chill storage

Ganhão, Rui; Morcuende, David; Estévez, Mario

doi:10.1016/j.meatsci.2010.02.008

Cited by 313 publications

(222 citation statements)

References 40 publications

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“…A similar, but opposite, trend was registered for Tac, which increased significantly compared to fresh fruit values at the end of the first 6-day CS period, and then remained relatively constant, with few exceptions. The pH and Tac data for fresh fruits are similar to those reported by other authors (Ganhão et al 2010;Ruiz-Rodriguez et al 2011), but the evolution of these parameters during CS and SL is reported here for the first time. The AA values are also similar to those reported in the literature (Alarcão-E-Silva et al 2001;Orak et al 2011) and did not change significantly during CS or SL, as already reported (Guerreiro et al 2013).…”

Section: Resultssupporting

confidence: 91%

Antioxidant activity and sensory changes of strawberry tree fruits during cold storage and shelf life

Fadda¹,

Fenu²,

Usai³

et al. 2015

Czech J. Food Sci.

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Fadda C., Fenu P.A.M., Usai G., Del Caro A., Diez Y.M., Sanguinetti A.M., Piga A. (2015): Antioxidant activity and sensory changes of strawberry tree fruits during cold storage and shelf life. Czech J. Food Sci., 33: 531-536.The influence of storage time on a range of quality parameters, in vitro antioxidant activity, and the sensory acceptability of fully ripe strawberry tree fruits packaged into polypropylene trays under plastic film was assessed. Fruits were stored at 0°C for 6, 12 or 18 days and then transferred to shelf life at 20°C for 2 days. The parameters most influenced by cold storage and shelf life were firmness, colour, and antioxidant activity. Firmness decreased significantly during storage and colour parameters showed a decrease in saturation. Significant increases in polyphenols and anthocyanins were registered during storage, with a resulting increase in total antioxidant activity. The sensory analysis demonstrated that fruits maintain an acceptable quality level for up to 1 day under shelf life conditions following 18 days of cold storage.

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Section: Resultssupporting

confidence: 91%

Antioxidant activity and sensory changes of strawberry tree fruits during cold storage and shelf life

Fadda¹,

Fenu²,

Usai³

et al. 2015

Czech J. Food Sci.

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“…Also, higher storage temperature tended to promote protein deterioration of the packed Dakgalbi during 3 wks storage. High cooking temperature enhanced protein oxidation in meat products (Ganhao et al, 2010). It was also well known that heat treatment accelerated lipid oxidation in muscle food.…”

Section: Resultsmentioning

confidence: 97%

Effect of Cooking Time and Storage Temperature on the Quality of Home-Made Retort Pouch Packed Chuncheon Dakgalbi

Muhlisin¹,

Kim²,

Song³

et al. 2013

Korean Journal for Food Science of Animal Resources

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The aim of this research is to evaluate the effects of cooking time and storage temperature on the quality of home-made retort pouch packed Chuncheon Dakgalbi. The leg meat of broiler is being cut into cubes and is mixed with the Dakgalbi sauce and vegetables. Around 200 g of Chuncheon Dakgalbi is being stuffed into a retort pouch and then vacuumed. The retort pouch packed Chuncheon Dakgalbi is subjected to cooking (autoclaving) at 110 o C and 0.75 Kgf for 10, 20 or 30 min and then transferred to the chilling room at 2 o C for rapid cooling procedures. Subsequently, the samples are stored at 4 o C or 25 o C for 4 wk. According to results of sensory evaluation, the highest sensory scores were found in Chuncheon Dakgalbi which was cooked for 30 min (p<0.05). Prolonged cooking time tends to decrease the pH, CIE L* and CIE a* levels, and slightly promote the lipid oxidation and protein deterioration. The Chuncheon Dakgalbi being cooked for 10 min promoted the lipid oxidation and protein deterioration during storage at 25 o C. Moreover, the total aerobic and anaerobic bacteria in Chuncheon Dakgalbi being cooked for 10 min started to grow after 3 wk of storage at 25 o C. Cooking (autoclaving) at 110 o C for 30 min is able to maintain the quality and shelf-life of retort pouch packed Chuncheon Dakgalbion the market.

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“…Protein-lipid interactions signifi cantly affect the functional properties of proteins, and thus the quality of the product, which usually deteriorates. The fragmentation of the molecule and the decreased number of polar groups occurring as a result of the oxidation, blocking or crosslinking of amino acids result in a changes in food texture, decrease in protein solubility (due to aggregation or complex formation), and color changes (browning reactions) [Ganhão et al, 2010a;Villaverde et al, 2014].…”

Section: Introductionmentioning

confidence: 99%

Protein-Lipid Interactions in Different Meat Systems in the Presence of Natural Antioxidants – a Review

Hęś¹

2017

Pol. J. Food Nutr. Sci.

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This study presents several aspects of the mutual interaction between lipids and proteins. Nutritional and technological implications of the reaction of oxidized lipids with proteins are discussed. Changes are highlighted in the content of amino acids and protein digestibility, formation of cross--links, fl avor compounds, as well as the formation of colored non-enzymatic browning products. Attention is paid to the agents which may determine the reaction of amino acids with the products of lipid oxidation, i.e. the presence of catalysts or inhibitors in the environment, the presence of water, pH of the environment, temperature or reaction time. It was also noted that the conformation of the protein structure, the surface charge, the affi nity, and the accessibility of reactive groups affect the intensity of these interactions. This review article presents methods which reduce oxidative rancidity due to the use of antioxidant compounds, particularly the possibility of the use of natural antioxidants that reduce the number of lipid and protein oxidation products, and are simultaneously able to model the nutritional value of food.

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Protein oxidation in emulsified cooked burger patties with added fruit extracts: Influence on colour and texture deterioration during chill storage

Cited by 313 publications

References 40 publications

Antioxidant activity and sensory changes of strawberry tree fruits during cold storage and shelf life

Antioxidant activity and sensory changes of strawberry tree fruits during cold storage and shelf life

Effect of Cooking Time and Storage Temperature on the Quality of Home-Made Retort Pouch Packed Chuncheon Dakgalbi

Protein-Lipid Interactions in Different Meat Systems in the Presence of Natural Antioxidants – a Review

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