Quality attributes and retention of vitamin E in reduced salt chicken sausages fortified with vitamin E

Bolger, Zara; Brunton, Nigel P.; Lyng, James G.; Monahan, Frank J.

doi:10.1007/s13197-016-2385-7

Cited by 12 publications

(5 citation statements)

References 37 publications

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“…Microwaving (300 MHz, 2 min) fish has little effect on the stability of tocopherols (Polat and others ). In the case of meat, frying or grilling sausages does not affect the content of α ‐tocopherol (Bolger and others ), while grilling meat (beef, pork, and veal) reduces the content of vitamin E by 11% to 21.8% (Gerber and others ). No studies were found on the stability of vitamin K in cooked muscle tissue of meat and fish.…”

Section: Impact Of Cooking On the Nutritional Properties Of Meat And supporting

confidence: 91%

Domestic Cooking of Muscle Foods: Impact on Composition of Nutrients and Contaminants

Sobral

Cunha

Faria

et al. 2018

Comp Rev Food Sci Food Safe

103

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Meat and fish are muscle foods rich in valuable nutrients, such as high-quality proteins, vitamins, and minerals, and, in the case of fish, also unsaturated fatty acids. The escalation of meat and fish production has increased the occurrence of pesticide and antibiotic residues, as result of pest control on feed crops, and antibiotics used to fight infections in animals. Meat and fish are usually cooked to enrich taste, soften texture, increase safety, and improve nutrient digestibility. However, the impact of cooking on nutritional properties and formation of deleterious compounds must be understood. This review summarizes studies, published in the last decade, that have focused on how domestic cooking affects: (i) composition of nutrients (protein, fatty acids, vitamins, and minerals); (ii) antibiotic and pesticide residue contents; and (iii) the formation of cooking-induced contaminants (heterocyclic aromatic amines, polycyclic aromatic hydrocarbons, and thermal degradation products of antibiotics and pesticides). Cooking affects the nutritional composition of meat and fish; frying is the cooking method that causes the greatest impact. Cooking may reduce the pesticide and antibiotic residues present in contaminated raw meat and fish; however, it may result in the formation of degradation products of unknown identity and toxicity. Control of cooking time and temperature, use of antioxidant-rich marinades, and avoiding the dripping of fat during charcoal grilling can reduce the formation of cooking-induced contaminants.

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Section: Impact Of Cooking On the Nutritional Properties Of Meat And supporting

confidence: 91%

Domestic Cooking of Muscle Foods: Impact on Composition of Nutrients and Contaminants

Sobral

Cunha

Faria

et al. 2018

Comp Rev Food Sci Food Safe

103

View full text Add to dashboard Cite

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“…Phospholipase is an important enzyme that acts in both fat hydrolysis and flavor formation. e total phospholipase activities (Table 2) with DSE-0 were significantly increased from 0 to 15 h (P < 0.05), which could be due to the decrease of water activity and increase of salt content with prolonged processing time, and a certain amount of salt can promote the oxidation reaction [21]. e total phospholipase activities decreased significantly (P < 0.05) from 20 to 72 h, which might be attributed to the decrease in water activity because the salt content of sausage may not suitable for enzyme activities.…”

Section: Changes Of Total Phospholipase Activity In Cantonese Sausagementioning

confidence: 95%

Changes in Lipase and Antioxidant Enzyme Activities during Processing of Cantonese Sausage with D-Sodium Erythorbate

Shang

Qiao

Chen

2019

Journal of Food Quality

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Pork was used as raw material to produce Cantonese sausage, with additions of 0.05% or 0.1% D-sodium erythorbate. The oxidation indices (peroxide value, TBARS value, carbonyl value, and conjugated dienes value) and enzyme activity (total phospholipase, acid lipase, neutral lipase, superoxide dismutase, and glutathione peroxidase) were measured in the sausages at different processing periods. The results showed slowed lipid oxidation in the presence of D-sodium erythorbate, inhibition of total phospholipase, acid lipase, and neutral lipase activities, and increased superoxide dismutase activity, with little change in glutathione peroxidase activities. When increasing D-sodium erythorbate, the superoxide dismutase activity was negatively correlated with the peroxide value at 5 h (P<0.01), the neutral lipase activity was positively correlated with the conjugated dienes value at 15 h (P<0.01), and the total phospholipase activity was positively correlated with the peroxide value at 30 h (P<0.01). This study explored the antioxidant effect of D-sodium erythorbate and provides a theoretical foundation to improve the quality of Cantonese sausage.

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“…One of the ways in which polyphenols work synergistically with other antioxidants is via the regeneration of α-tocopherol (Neunert et al 2015;Pazos et al 2007;Zhou et al 2005). Alpha-tocopherol is an effective antioxidant against lipid oxidation in meat (Bolger et al 2016). Notably, a strong synergistic effect between α-tocopherol and ferulic acid was observed in a liposome system.…”

Section: Regeneration Of Alpha-tocopherolmentioning

confidence: 99%

Inhibitory mechanisms of polyphenols on heme protein-mediated lipid oxidation in muscle food: New insights and advances

Bak

Goran

et al. 2022

Critical Reviews in Food Science and Nutrition

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Lipid oxidation is a major cause of quality deterioration that decreases the shelf-life of muscle-based foods (red meat, poultry, and fish), in which heme proteins, particularly hemoglobin and myoglobin, are the primary pro-oxidants. Due to increasing consumer concerns over synthetic chemicals, extensive research has been carried out on natural antioxidants, especially plant polyphenols. The conventional opinion suggests that polyphenols inhibit lipid oxidation of muscle foods primarily owing to their strong hydrogen-donating and transition metal-chelating activities. Recent developments in analytical techniques (e.g., protein crystallography, nuclear magnetic resonance spectroscopy, fluorescence anisotropy, and molecular docking simulation) allow deeper understanding of the molecular interaction of polyphenols with heme proteins, phospholipid membrane, reactive oxygen species, and reactive carbonyl species; hence, novel hypotheses regarding their antioxidant mechanisms have been formulated. in this review, we summarize five direct and three indirect pathways by which polyphenols inhibit heme protein-mediated lipid oxidation in muscle foods. we also discuss the relation between chemical structures and functions of polyphenols as antioxidants.

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Quality attributes and retention of vitamin E in reduced salt chicken sausages fortified with vitamin E

Cited by 12 publications

References 37 publications

Domestic Cooking of Muscle Foods: Impact on Composition of Nutrients and Contaminants

Domestic Cooking of Muscle Foods: Impact on Composition of Nutrients and Contaminants

Changes in Lipase and Antioxidant Enzyme Activities during Processing of Cantonese Sausage with D-Sodium Erythorbate

Inhibitory mechanisms of polyphenols on heme protein-mediated lipid oxidation in muscle food: New insights and advances

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