Suitability of the TBA method for assessing lipid oxidation in a meat system with added phenolic-rich materials

Ganhão, Rui; Estévez, Mario; Morcuende, David

doi:10.1016/j.foodchem.2010.11.064

Cited by 106 publications

(60 citation statements)

References 38 publications

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“…The fatty acid breakdown products essentially contain malondialdehyde (MDA), which was measured through their reaction with thiobarbituric acid (TBA) [25] . The lower values in mille moles of MDA equivalent compounds formed/kg (MDAEC/kg) indicate a higher lipid peroxidation inhibitory effect.…”

Section: Discussionmentioning

confidence: 99%

Evaluation of phenolic contents and antioxidant activities of brown seaweeds belonging to Turbinaria spp. (Phaeophyta, Sargassaceae) collected from Gulf of Mannar

Chakraborty

Praveen

Vijayan

et al. 2013

Asian Pacific Journal of Tropical Biomedicine

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Section: Discussionmentioning

confidence: 99%

Evaluation of phenolic contents and antioxidant activities of brown seaweeds belonging to Turbinaria spp. (Phaeophyta, Sargassaceae) collected from Gulf of Mannar

Chakraborty

Praveen

Vijayan

et al. 2013

Asian Pacific Journal of Tropical Biomedicine

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“…Thiobarbituric acid‐reactive substances (TBARS) were extracted in acidic conditions and quantified spectrophotometrically following the method proposed by Ganhão and others (). Results were expressed as mg of TBARs per kg of chicken patties.…”

Section: Methodsmentioning

confidence: 99%

Antioxidant Extracts from Acorns (Quercus ilex L.) Effectively Protect Ready‐to‐Eat (RTE) Chicken Patties Irrespective of Packaging Atmosphere

Ferreira

Morcuende

Hernández-López

et al. 2017

Journal of Food Science

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This study evaluated the impact of a phenolic‐rich acorn extract (200 ppm gallic acid equivalents) and the concentration of oxygen in the packaging system (low‐oxygen modified atmosphere; 5% vs. normal‐oxygen; 21%) on lipid and protein oxidation and consumers acceptance of the ready‐to‐eat chicken patties. Samples were subjected to cooking (electric oven, 170 °C/16 min), cold storage (14 d at 4 °C), and reheating (microwave, 600 mW/1 min). Samples treated with acorn extract kept thiobarbituric acid‐reactive substances numbers and lipid‐derived volatiles at basal levels throughout the whole processing irrespective of the oxygen concentration in the packaging atmosphere. Consistently, treated patties had lower protein carbonyls than control ones. The acorn extract also controlled color and texture deterioration during chilled storage and reheating and improved the color and odor acceptance of the products. Formulating with acorn extract is a feasible strategy to inhibit the oxidation‐driven changes and preserve the quality of reheated samples as if there were freshly cooked. Compared to the effect of the antioxidant extract, the concentration of oxygen in the packaging system was negligible in terms of quality preservation.

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“…Thiobarbituric acid-reactive substances (TBARS) were extracted in acidic conditions and quantified spectrophotometrically following the method described by Ganhão et al (2011).…”

Section: Thiobarbituric Acid-reactive Substances (Tbars)mentioning

confidence: 99%

Effect of pre-cooking methods on the chemical and sensory deterioration of ready-to-eat chicken patties during chilled storage and microwave reheating

et al. 2016

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The effects of pre-cooking methods, namely, boiling (BL), roasting (RT) and grilling (GR), refrigerated storage (14 days/?4°C) and microwave reheating on chicken patties were studied. Physical, chemical and sensory parameters were evaluated in order to correlate the chemical deterioration of ready-to-eat chicken patties with the acceptance of the odor. Chemical deterioration was evaluated through the chemical composition, Maillard compounds, Thiobarbituric acid-reactive substances (TBARS) and volatiles. Sensory deterioration (odor liking) was performed by an acceptance test with hedonic scale. According to the TBARS values and volatile compounds generated in the head space during the examined stages, the pre-cooking method and the storage time had a significant effect on lipid oxidation, whereas reheating in a microwave had a negligible impact. At each succeeding processing stage, panelists gave lower odor scores to all samples and no significant differences were found between treatments at any stage. RT and GR patties showed less intense chemical changes and presented higher acceptation scores by the sensory panel than BL patties. Thus, the choice of precooking method and control of storage conditions plays a key role in the inhibition of oxidative changes in ready-toeat chicken patties.

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Suitability of the TBA method for assessing lipid oxidation in a meat system with added phenolic-rich materials

Cited by 106 publications

References 38 publications

Evaluation of phenolic contents and antioxidant activities of brown seaweeds belonging to Turbinaria spp. (Phaeophyta, Sargassaceae) collected from Gulf of Mannar

Evaluation of phenolic contents and antioxidant activities of brown seaweeds belonging to Turbinaria spp. (Phaeophyta, Sargassaceae) collected from Gulf of Mannar

Antioxidant Extracts from Acorns (Quercus ilex L.) Effectively Protect Ready‐to‐Eat (RTE) Chicken Patties Irrespective of Packaging Atmosphere

Effect of pre-cooking methods on the chemical and sensory deterioration of ready-to-eat chicken patties during chilled storage and microwave reheating

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