Supra‐nutritional levels of <i>α</i>‐tocopherol maintain the oxidative stability of <i>n</i>‐3 long‐chain fatty acid enriched subcutaneous fat and frozen loin, but not of dry fermented sausage

Vossen, Els; Claeys, Erik; Mullem, Danny Van; Smet, Stefaan De

doi:10.1002/jsfa.7668

Cited by 12 publications

(7 citation statements)

References 33 publications

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“…The beef n-6/n-3 FA ratio was higher in C than L and LE, thus demonstrating how dietary linseed decreases this ratio to the recommended value, lower than the threshold of 4.0, in beef meat ( 67 ). This result occurred for two reasons: the higher content of n-3 FA originating from extruded linseed integration and the decrease in n-6 concentration, in line with previous works ( 68 , 69 ). The same results were found by Mordenti et al ( 70 ) in fresh meat obtained from crossbred heifers fed with linseed.…”

Section: Discussionsupporting

confidence: 90%

Oxidative Status of Marchigiana Beef Enriched in n-3 Fatty Acids and Vitamin E, Treated With a Blend of Oregano and Rosemary Essential Oils

et al. 2021

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The aim of this study was to evaluate the effects of basal dietary supplementation with linseed and linseed plus vitamin E in Marchigiana young bulls on the instrumental color, oxidative stability, and fatty acid composition of beef steaks with and without treatment with a blend of essential oils (oregano and rosemary) after storage times of 0, 3, 6, and 9 days. The fatty acid composition was evaluated in meat after 0 and 9 days of storage. No variation in the fatty acid composition of each type of meat was observed after storage. The use of dietary linseed and vitamin E, compared with linseed alone, significantly improved the oxidative stability, lightness (L*), and redness (a*) of the meat. A higher degree of oxidation was observed in meat samples from animals in the group fed linseed (L) followed by the control group (C) and the group fed linseed and vitamin E (LE). Moreover, the essential oils treatment (O) exerts a significant effect on beef oxidative stability of the group LE more than groups C and L during storage. The fatty acid composition of the meat was also affected by the diet: levels of healthful fatty acids (PUFA, n-3 PUFA, and CLA) were higher in meat from the groups that received linseed than the control group. Our results suggest that dietary vitamin E and treatment with essential oils are effective approaches to preserving the stability of beef cattle receiving a diet enriched in unsaturated fatty acids for up to 9 days of storage.

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Section: Discussionsupporting

confidence: 90%

Oxidative Status of Marchigiana Beef Enriched in n-3 Fatty Acids and Vitamin E, Treated With a Blend of Oregano and Rosemary Essential Oils

et al. 2021

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“…Also, a limited transfer of dietary LC‐PUFA n‐3 to the final meat products (Vossen et al., 2016) and worldwide restricted availability of fish oil, and therefore sustainability of its use at high levels in the pig's diet, should be considered. However, the use of fish meal instead of fish oil in this context would not be sufficient; Duran‐Montgé et al.…”

Section: Resultsmentioning

confidence: 99%

“…We added no extra vitamin E to the diet based on the results of Vossen et al. (2016), who added α‐tocopherylacetate to a diet enriched with fish oil at a level as high as 300 mg/kg and still reported increased lipid oxidation in fermented sausages produced from pork. An inability of the increased level of dietary vitamin E to influence lipid oxidation in sausages can be explained by the fact that the processed products are more exposed to oxidation anyway (Bryhni et al., 2002).…”

Section: Resultsmentioning

confidence: 99%

“…Plant sources of dietary PUFA n‐3, α‐linolenic acid (18:3 n‐3, linseed oil; Vargas‐Ramella et al., 2020) are unable to substantially increase the content of long‐chain (LC) PUFA n‐3 eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) due to the very low conversion rate in mammalian organism (Komprda, 2012). However, the inclusion of the marine oils (fish or algal) in the pig's diet is a compromise between sufficiently improved nutritional value (Kris Etherton et al., 2012) and susceptibility to lipid oxidation (Vossen et al., 2016) in combination with technological problems regarding flavor, palatability, and texture of products (Berasategi et al., 2014).…”

Section: Introductionmentioning

confidence: 99%

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Fatty acid composition, oxidative stability, and sensory evaluation of the sausages produced from the meat of pigs fed a diet enriched with 8% of fish oil

Komprda

Jůzl

Matejovičová

et al. 2021

Journal of Food Science

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The objective of the present study was to increase by dietary means the long‐chain polyunsaturated fatty acid (LC‐PUFA) n‐3 content in selected meat products. Fatty acid (FA) composition, texture, sensory characteristics, and oxidative stability were determined in the Vienna sausages (V‐sausages) and Bologna‐type salami (B‐salami) produced from the meat of six pigs fed a standard feed (control, C) and six pigs fed a standard feed enriched with 8% of fish oil (F), respectively. The saturated FA content in the unheated FV and FB products was decreased (p < 0.05) by 24% and 39%, PUFA n‐6/n‐3 ratio improved (p < 0.001) from 13.9 to 2.8 and from 13.5 to 2.6, respectively. LC‐PUFA n‐3 content in the VF and BF products was 360 and 214 mg/100 g, which corresponds to 80% and 48% of the recommended daily intake. Interestingly, dietary fish oil decreased (p < 0.01) instrumentally the measured core hardness of the V‐sausages, but increased (p < 0.001) this texture characteristic in the B‐salami. Malondialdehyde content in the VF and BF products increased (p < 0.05) on average by 23% and the flavor of the heated FV sausages scored lower (p < 0.05) in comparison with the C‐counterparts.

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“…Except for the raw materials, many factors such as age, location, and processing methods also have a significant effect on the quality of meat products. Cooking methods could affect the chemical composition (Vossen, Claeys, Raes, Mullem, & Smet, ; Wang et al, ), nutrition, taste substances, and finally determines the preferences and acceptability of consumers (Luo, Taylor, Nebl, Ng, & Bennett, ; Riyanto et al, ). There are many ways of cooking beef in China and in Western countries.…”

Section: Introductionmentioning

confidence: 99%

Optimization of the cooking methods of stir‐fried beef by instrumental analysis

Duan

Wang

Zhang

et al. 2020

J Food Process Preserv

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The objective of this study was to optimize the cooking process of stir‐fried beef and investigate the release of taste compounds during cooking by instrumental analysis. The contents of taste compounds in stir‐fried beef were determined by high‐performance liquid chromatography. The optimum result was: beef 100 g stir‐fried 4.00 min with blending oil 25.00 g, sucrose 1.75 g and salt 2.00 g, the content of total umami components showed an increasing trend with the maximum value (2,580.32 µg/g) at 4.00 min cooking and then decreased with the extension of time. The equivalent umami concentration of fried beef normal group (124.29 g MSG/100 g) and fried beef with spice package group (154.54 g MSG/100 g) were far higher than the control group (3.96 g MSG/100 g). It could be an effective method to optimize the cooking method by using instrumental analysis to replace or partly replace sensory evaluation. Practical applications In this work, the cooking method of stir‐fried beef was optimized. Results elucidated that adding the spices was beneficial for improving the dish flavor. It is an innovative proposal of a good method to replace or partly replace the sensory evaluation with instrumental analysis. Further, it may provide guidance for the cooking process of stir‐fried beef.

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Supra‐nutritional levels of α‐tocopherol maintain the oxidative stability of n‐3 long‐chain fatty acid enriched subcutaneous fat and frozen loin, but not of dry fermented sausage

Abstract: Supra-nutritional levels of α-tocopherol maintain the oxidative stability of n-3 fatty acid enriched frozen loins and subcutaneous fat, but not of dry fermented sausages. © 2016 Society of Chemical Industry.

Cited by 12 publications

References 33 publications

Oxidative Status of Marchigiana Beef Enriched in n-3 Fatty Acids and Vitamin E, Treated With a Blend of Oregano and Rosemary Essential Oils

Oxidative Status of Marchigiana Beef Enriched in n-3 Fatty Acids and Vitamin E, Treated With a Blend of Oregano and Rosemary Essential Oils

Fatty acid composition, oxidative stability, and sensory evaluation of the sausages produced from the meat of pigs fed a diet enriched with 8% of fish oil

Optimization of the cooking methods of stir‐fried beef by instrumental analysis

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