TBARS and microbial  growth predicative models of pork sausage stored at different temperatures

Kaczmarek, Anna; Cegielska‐Radziejewska, Renata; Szablewski, Tomasz; Zabielski, J.

doi:10.17221/591/2014-cjfs

Cited by 8 publications

(7 citation statements)

References 15 publications

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“…An increased TBARS was noticeable for all sausages throughout the refrigerated storage, which indicated that longer storage times could increase the formation of malonaldehyde or other secondary product. At day 0, TBARS of all samples was 0.61 mg MDA/kg sausage, which was lower than the 1.06 mg MDA/kg reported by Kaczmarek et al. (2015) for emulsified pork sausage but higher than the 0.29 mg MDA/kg reported by Tan et al.…”

Section: Resultscontrasting

confidence: 65%

Effect of high-pressure processing enzymatic hydrolysates of soy protein isolate on the quality characteristics and oxidation stability of emulsion sausage

Guan

Feng

et al. 2022

BFJ

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PurposeThis study aims to investigate the influence of soy protein isolate hydrolysates (SPIH) obtained using 4 h hydrolysis under 200 MPa on proximate composition, cooking loss, textural properties, color, water distribution, microstructure, thiobarbituric acid reactive substance (TBARS) value and carbonyl and sulfhydryl contents of emulsion sausages.Design/methodology/approachSausages with SPIHs at four concentrations (0, 1.0, 2.0 and 3.0%) were prepared, and the sausage with 0.01% butylated hydroxyanisole (BHA) was used as a positive control. Some sausages were selected for the analyses of quality characteristics and microcosmic properties. Other sausages were stored under 4 °C for 0, 7, 14, 21 and 28 days to investigate the oxidative stability.FindingsThe addition of SPIHs at various levels (0–3.0%) or 0.01% BHA did not affect the proximate composition (protein, fat and ash) of emulsion sausages. The addition of 2.0% SPIH decreased cooking loss and increased moisture content, hardness, springiness, chewiness, resilience and L* value, compared to the sausages without SPIH and with 0.01% BHA (p < 0.05). Furthermore, low-field nuclear magnetic resonance results suggested that sausages with 2.0% SPIH had the shortest T2 relaxation time. In addition, 2.0% SPIH and 0.01% BHA could inhibit the oxidation of emulsion sausages when compared with the sample without SPIH (p < 0.05). Moreover, there were no differences between sausages with 2.0% SPIH and 0.01% BHA (p > 0.05).Originality/valueThese findings confirmed that the 2.0% SPIH obtained under 200 MPa can be used as a natural additive to improve quality properties and antioxidant potential of emulsion sausages during storage.

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Section: Resultscontrasting

confidence: 65%

Effect of high-pressure processing enzymatic hydrolysates of soy protein isolate on the quality characteristics and oxidation stability of emulsion sausage

Guan

Feng

et al. 2022

BFJ

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“…Thus, to ensure meat safety through the management of food quality during storage it is important to develop models describing and predicting the quality of the product in a wide range of temperatures. Previously, various mathematical models were implemented to describe the quality indices of food during a storage period [ 11 , 12 , 13 , 14 , 15 , 16 , 17 ]. The Arrhenius equation was used to predict the temperature dependency of the lipid protein oxidation as well as the microbiological quality of rabbit meat [ 11 , 12 ], pork sausages [ 16 , 18 ], bream fillets [ 19 ], minced beef [ 20 ] and the lipid oxidation of canola and sesame oils [ 14 ] as well as Kilka fish oil [ 15 ].…”

Section: Introductionmentioning

confidence: 99%

Predictive Modeling of Changes in TBARS in the Intramuscular Lipid Fraction of Raw Ground Beef Enriched with Plant Extracts

Kaczmarek

Muzolf-Panek

2021

Antioxidants

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The aim of the study was to develop and compare the predictive models of lipid oxidation in minced raw beef meat enriched with selected plant extracts (allspice, basil, bay leaf, black seed, cardamom, caraway, cloves, garlic, nutmeg, onion, oregano, rosemary and thyme) expressed as value changes of TBARS (thiobarbituric acid reactive substances) in various time/temperature conditions. Meat samples were stored at the temperatures of 4, 8, 12, 16 and 20 °C. The value changes of TBARS in samples stored at 12 °C were used as the external validation dataset. Lipid oxidation increased significantly with storage time and temperature. The rate of this increase varied depending on the addition of the plant extract and was the most pronounced in the control sample. The dependence of lipid oxidation on temperature was adequately modeled by the Arrhenius and log-logistic equation with high average R2 coefficients (≥0.98) calculated for all extracts. Kinetic models and artificial neural networks (ANNs) were used to build the predictive models. The obtained result demonstrates that both kinetic Arrhenius (R2 = 0.972) and log-logistic (R2 = 0.938) models as well as ANN (R2 = 0.935) models can predict changes in TBARS in raw ground beef meat during storage.

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“…The definition of aw was performed with a portable high-speed instrument of model AquaLab 3TE with measurement accuracy up to±0,003according to the requirements [39].…”

Section: Discussionmentioning

confidence: 99%

Analysis of the effectiveness of natural plant extracts in the technology of combined meatcontaining bread

Bozhko¹,

Tishchenko²,

Pasichnyi³

et al. 2019

Ukr. food j.

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Introduction. The aim of this study was to analyze the effectiveness of rosemary and cranberry extracts in the technology of combined meatcontaining breads with freshwater fish and a high content of polyunsaturated fatty acids.Materials and methods. A model for studying the effectiveness of rosemary and cranberry extracts was meatcontaining bread with freshwater fish. The acid value, peroxide value, thiobarbituric acid reactive species were determined during the storage of meatcontaining breads with extracts.Results and discussion. Rosemary extract has a high antioxidant activity and effectively inhibits the process of lipid oxidation in meatcontaining combined breads with Muscovy duck meat and freshwater fish meat.Cranberry extract does not inhibit the hydrolysis of fat during storage of meatcontaining combined breads, and has little positive effect on the formation of primary oxidation products and the accumulation of secondary lipid oxidation products.The addition of rosemary extract in the amount of 0.02-0.06% allows slowing down the hydrolytic oxidation of minced lipids by 36.19-36.36%. The using of rosemary extract in concentrations of 0.02-0.06% by weight of minced meat helps to slow down the lipid peroxidation in meatcontaining breads with fish, reducing the amount of peroxides almost four times.The rosemary extract at a concentration of 0.06% by weight of raw materials was the most stabilizing effect. PV in this sample at the end of the study period was 0.013±0.001% J2, whereas in the control this parameter was 0.05±0.001% J2, which is almost 4 times higher.The stabilization of lipid peroxidation in meatcontaining breads with Muscovy duck meat and white carp has the effect of inhibiting the formation of secondary oxidation products, which is confirmed by the results obtained. The amount of aldehydes and ketones was the lowest at the end of the shelf life of breads with rosemary extract and was 0.74-0.76 mg MA/kg, which is lower than in the control sample by 17-20%. The products contain a significant amount of moisture in the active phase, which prevents long-term storage of products without the use of substances that slow down the oxidation process.Conclusions. The addition of rosemary and cranberry extracts has been shown to inhibit lipid oxidation during storing meatcontaining breads with a combined raw material composition.

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TBARS and microbial growth predicative models of pork sausage stored at different temperatures

Cited by 8 publications

References 15 publications

Effect of high-pressure processing enzymatic hydrolysates of soy protein isolate on the quality characteristics and oxidation stability of emulsion sausage

Effect of high-pressure processing enzymatic hydrolysates of soy protein isolate on the quality characteristics and oxidation stability of emulsion sausage

Predictive Modeling of Changes in TBARS in the Intramuscular Lipid Fraction of Raw Ground Beef Enriched with Plant Extracts

Analysis of the effectiveness of natural plant extracts in the technology of combined meatcontaining bread

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