Understanding beef flavour and overall liking traits using two different methods for determination of thiobarbituric acid reactive substance (TBARS)

Zhang, Yimin; Holman, Benjamin W.B.; Ponnampalam, Eric N.; Kerr, Matthew G.; Bailes, Kristy L.; Kilgannon, Ashleigh K.; Collins, Damian; Hopkins, David L.

doi:10.1016/j.meatsci.2018.11.018

Cited by 99 publications

(61 citation statements)

References 19 publications

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“…Additionally, the pro‐oxidant action of salt and metallic ions present as impurities act as catalysts of oxidation, and therefore favour oxidation processes (Bermúdez et al ., ; Lorenzo, ). Despite the lipid oxidation increase in the present study, the TBARs value obtained in the final product (0.52 mg MDA kg −1 ) was lower than the limit with is accepted as deterioration level (2–2.5 mg MDA kg −1 ) (Campo et al ., ; Zhang et al ., ).…”

Section: Resultsmentioning

confidence: 99%

Chemical and physico‐chemical changes during the dry‐cured processing of deer loin

Vargas-Ramella

Domínguez

Pateiro

et al. 2019

Int J of Food Sci Tech

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Summary The changes on chemical composition, physico‐chemical parameters, free fatty acids and free amino acids content of dry‐cured deer loin were investigated at day 0, 30 and 60 of dry‐cured process. On the whole, except for pH values (≈5.6) and composition (fat: 4.6–5.2%; protein: ≈73%; ash: ≈17.5%) that did not show differences between the processing days, the other physico‐chemical parameters were affected by curing process. Colour parameters and moisture (from 69 to 38.4%) decreased while the hardness increase from 12.35 to 342 N and lipid oxidation (from 0.2 to 0.52 mg MDA/kg) increased as dry‐cured stage progresses. In similar way, free fatty acid (2250 mg per 100 g of fat at 0 day and 5940 mg per 100 g of fat at 60 days) and free amino acid content (914 mg per 100 g DM at 0 day and 1253 mg per 100 g DM at 60 days) increased progressively as the curing process progressed. The behaviour of this product during processing is similar to that described for the same product made with other animal species. Therefore, deer meat is an excellent candidate for the production of dry‐cured loin, which would allow introducing a new product on the market.

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Section: Resultsmentioning

confidence: 99%

Chemical and physico‐chemical changes during the dry‐cured processing of deer loin

Vargas-Ramella

Domínguez

Pateiro

et al. 2019

Int J of Food Sci Tech

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“…The degree of lipid oxidation in meat and processed meat products is often quantified using the TBARS assay (Zhang, et al, 2019). The TBARS content reflects the content of malondialdehyde, one of the degradation products of lipid hydroperoxides and peroxides formed during the oxidation of polyunsaturated fatty acids.…”

Section: Analysis Of Tbars Valuementioning

confidence: 99%

Preparation of allyl isothiocyanate microencapsulation and its application in pork preservation

Jin

Ding

et al. 2020

J Food Process Preserv

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This study aimed to explore the stability of allyl isothiocyanate (AITC) after microencapsulation and its effect on the preservation of chilled fresh pork for 24 days. The single-factor experiment and the orthogonal experiment were used to study the best experimental conditions (homogenizing time 4 min, stirring rate 900 rpm, Tween 80: core material volume ratio 1:20, and olive oil: AITC volume ratio 25:75). Then, the microencapsulation was prepared using these experimental conditions to study the characterization and stability. The experimental results showed that the stability of the AITC microencapsulation prepared by the complex coacervation method was significantly better than that of the free-state AITC. The AITC microencapsulation was used for in vitro antibacterial experiments and chilled fresh pork preservation experiments. When the concentration of AITC was the same as that of bacteria in the environment, there is significant difference in the total number of colonies of Listeria monocytogenes, Escherichia coli, and Salmonella treated with free AITC and AITC microencapsulation, but there is no significant difference in the number of Staphylococcus aureus. The results confirmed that AITC microencapsulation produced significant effectively extended the shelf life of chilled fresh pork to 24 days compared with the control. Practical applications The objective of this study was to explore the use of sustained-release AITC microencapsulation as food-borne, natural, and long-acting preservatives to prolong the shelf life of pork tenderloin (M. psoas major). In this study, gelatin and chitosan and AITC were used to form microencapsulation by the complex coacervation method. The EE of AITC microencapsulation was 90.63%, which could effectively control AITC release and reduce irritant odor. The preparation method was simple and fast, and the instrument was not strictly required. In practical application, the microencapsulation prepared by this method was convenient to use and had a good effect. They effectively doubled the shelf life of pork tenderloin (M. psoas major) and did not come in contact with food directly. They also had a higher level of security guarantee,

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“…Only the first batch was used for sensory analysis. Tasting was arranged in different sessions, comprising no more than seven samples per session to minimize "taster fatigue" [21]. Samples with rutin and gallic acid were not evaluated.…”

Section: Sensory Evaluationmentioning

confidence: 99%

Antimicrobial and Antioxidative Effects of Plant Powders in Raw and Cooked Minced Pork

Anton

Koskar

Raudsepp

et al. 2019

Foods

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It is a challenge for scientists to find new plant-based food constituents simultaneously possessing antimicrobial and antioxidative properties to prolong the shelf life of meat products. In this study, various plant powders and their blends were added to minced pork to carry out a complex study of their effect on sensory characteristics, microbial growth, and lipid oxidation of the meat in raw and cooked forms during storage. Microbiological shelf life parameters were evaluated by determining the total counts of microorganisms, yeasts, and molds. The growth potential of Listeria monocytogenes was estimated by challenge testing. The impact on lipid oxidation processes was assessed using thiobarbituric acid reactive substances (TBARS) and high performance liquid chromatography (HPLC) methods. The results showed that the blend of rhubarb petioles and tomato powder added a pleasant color and a combined taste to the product, similar to the taste of salt. In raw samples, considerable microbial growth inhibition was achieved with rhubarb petioles, tomato, and their mixture. Nine treatments of cooked samples had a stronger inhibitory effect on microbial growth compared to control treatments. Among all plant powders, tomato was the most effective inhibitor of yeast and mold growth. However, the challenge test revealed that L. monocytogenes growth in cooked samples was not inhibited during shelf life. In raw samples, rhubarb roots combined with blackcurrant or chokeberry berries effectively inhibited lipid oxidation, and in cooked samples, rhubarb petioles showed a similar effect. In conclusion, it was found that powdered plant materials are well suited for use as antimicrobial and antioxidative agents in minced meat products.

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Understanding beef flavour and overall liking traits using two different methods for determination of thiobarbituric acid reactive substance (TBARS)

Cited by 99 publications

References 19 publications

Chemical and physico‐chemical changes during the dry‐cured processing of deer loin

Chemical and physico‐chemical changes during the dry‐cured processing of deer loin

Preparation of allyl isothiocyanate microencapsulation and its application in pork preservation

Antimicrobial and Antioxidative Effects of Plant Powders in Raw and Cooked Minced Pork

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