The aim of this study was to determine the nutritional composition (moisture, protein, carbohydrates, and total fat) of some meat products produced in the northeastern Argentina, analyzing fatty acids composition, polyunsaturated/saturated fatty acid ratio PUFA/SFA ratio (polyunsaturated/ saturated fatty acids), n-6/n-3 ratio, and CLA (conjugated linoleic acid) content. Thirty traditional meat products produced by different processes were used. The samples were classified into 4 different categories as follows: salamín (dry cured and fermented sausage), chorizos (raw sausage), chorizo ahumado (cooked and smoked sausage), and morcilla (cooked sausage). From the results obtained it can be said that the total carbohydrate contents of the salamín studied were slightly lower; fat content of raw chorizo was significantly lower, and protein content of chorizo ahumado was significantly higher than those comparison from databases from other regions of Argentina, USA, and Spain. Except for chorizo, which has a value lower than 0.4, the PUFA/SFA-stearic ratio of the other products were a little higher than those reported by other researchers. CLA (Conjugated linoleic acid) contents between 0.03% and 0.19% were detected. The results obtained indicate that salamín produced in northeastern Argentina, Chaco state, shows high protein and PUFA (Polyunsaturated fatty acids) contents, and low atherogenic and thrombogenic indexes, which makes it a more healthful product than those of similar composition produced in other countries.
The antioxidant properties and total phenolic compounds of soybean extract fermented with Saccharomyces cerevisiae during 24 h were evaluated. Total polyphenolic compounds extracted in ethanol/water (1:1) solution were 789.54 mg/g dry extract, and flavonoids were 169.47 mg quercetin equivalents/g of dry extract. Reducing power (91.18%) and DPPH scavenging (79.30% at 4-times diluted) were excellent, and so high as BHA, 92.17% and 73.8% respectively, while superoxide anion scavenging showed poor inhibition (4876 equivalent SOD U/g). Antioxidant activity in linoleic acid/water emulsion system of fermented extract measured as peroxide formation inhibition at 37 7C was the strongest (95.62%), while it exerted a moderate inhibition for conjugated dienes and thiobarbituric acid reactive substances (64.77% and 54.33%). At 80 7C the antioxidant activity assayed at a higher concentration was less effective (29.35% on CD; 74.58% on PV and 35.04% on TBARS).
The aim of the present study was to investigate the effect of heating time and oxygen availability on lipid oxidation during chill storage, using different step indicators, in a meat emulsion model. Lipid oxidation was measured by conjugated dienes, hydroperoxides and 2‐thiobarbituric acid reactive substances formation on raw and cooked meat emulsion at 80 °C in different oxygen availability bags, at 0 °C during 35 d. The results obtained showed that heat treatment and oxygen availability affected conjugated dienes, hydroperoxides and 2‐thiobarbituric acid reactive substances formation during chill storage. Besides cooked meat emulsion did not have a similar behaviour to that of raw samples. Thus, is very important to follow primary and secondary products of oxidative deterioration to understand the effect of heat treatment and oxygen availability overall lipid oxidation process in meat emulsion.
The addition of n3 polyunsaturated fatty acids to foods is an emerging area of commercial and academic interest. However, the incorporation of n3 polyunsaturated fatty acids into food systems is potentially problematic due to their propensity to oxidize easily. The antioxidant capacity of MRP has mostly been studied in vitro, in fresh chicken, mutton and pork, and in precooked ground pork and beef patties and sausages. The aim of this study is to evaluate the antioxidant properties as well as the antioxidant effect of a preformed Maillard Reaction Product (MRP) from sarcoplasmic proteins/malondialdehyde, known for its antioxidant effect on water/oil emulsion and on lipid oxidation of beef patties when the level of n3 PUFA is improved. The MRP presented a high reducing power, a low phenolic compound content (9.2 mg gallic acid equivalent/g and 798.3 mg quercetin equivalent/g), and a minor DPPH and ABTS+ radicals scavenging activity (34 % and 23,5 %, respectively). All concentrations of MRP assayed inhibited hydroperoxide formation and thiobarbituric acid reactive substances (TBARS) production during refrigerated storage of enriched meat patties. The 3% concentration was the most efficient and exerted an 83 % and 85 % inhibition of peroxidation measured as peroxide value and TBARS, respectively.
The appearance of fresh meat is a major determinant of its appeal to consumers. Ground beef in retail display oxidizes at a faster rate than whole muscle products; the use of antioxidants to break the radical chain reaction in the oxidation process is an effective method for slowing oxidation. Soybean is a complex matrix with several bioactive compounds, including peptides and proteins, isoflavones, saponins, and other compounds with antioxidant properties. This study was conducted for 1) to evaluate the antioxidant properties of dry soybeans sprouts (DSS) from Glycine max (L.) Merr., MUNASQA ® ; 2) to evaluate quality characteristics of raw beef patties added with dried soybean sprouts at different levels (0.5%, 1% and 2%) and soybean oil as a replacer of fat; and 3) to estimate color changes and lipid oxidation of n3 fortified raw beef under frozen storage. Results showed that dry soybean sprouts had a high level of superoxide dismutase enzyme, high total phenolics and flavonoids content and appreciable vitamin c content. Although reduction power was low, 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2'-azino-bis(3-ethylbenzthiazoline-6sulphonic acid) (ABTS) radicals scavenging activity were elevated. When different concentrations of DSS were incorporated to enriched beef patties with soybean oil, the nutritional value was slightly affected, while that n3 and n6 fatty acid content were increased around three twice. The beef patties formulated with 1% of natural antioxidant showed significantly (p < 0.05) better color stability than those without antioxidants. The lipid oxidation was inhibited in all cases, and was strongly effective at 1% concentration of DSS being the reduced percent of thiobarbituric acid reactive substances (TBARS) comparable to butilated hydroxianisole (BHA). The results shown in this research suggest that dry soybeans sprouts could also be used as a cheap natural antioxidant source for meat products. M. C. Romero et al.
The antioxidant properties of the soluble fraction of a Maillard reaction product (MRP) model generated from sarcoplasmic protein/malondialdehyde (MDA) were evaluated. The dry extract colour values showed that it has a pale brown colour appearance, and the carbonyl content of isolated protein increased from 2474 nmol/mg protein to 3904 nmol/mg protein, before and after reaction with MDA, respectively. Reducing power (82.34%) and 1,1-diphenyl-2-picryl hydrazyl radical scavenging (35.20%) were very good, while superoxide anion scavenging showed poor inhibition (324 equivalent SOD units/g). Antioxidant activity in the fused lard system was stronger than in the emulsion system, on all parameters tested, exerting 89% reduction on hydroperoxides, 78% on thiobarbituric acid-reactive substances (TBARS) and 69% on conjugated dienes (CD) at 80 7C. In the linoleic acid/water emulsion system, the antioxidant activity, measured as peroxide formation inhibition at 37 7C, at the higher concentration assayed was 81%, whereas on CD and on TBARS, it exerted a moderate inhibition (45% and 58%). At 80 7C, the antioxidant activity, for the same concentration, was less effective (37% on CD; 75% on peroxide values, and 40% on TBARS). In conclusion, the sarcoplasmic protein/MDA reaction products showed an excellent antioxidant activity in fused lard and a good performance in the linoleic/water emulsion system.
The aim of this research work was to investigate the influence of fish oil supplementation on the concentration of conjugated linoleic acid (CLA) and omega 6 and 3 in samples of buffalo milk. A total of 24 female buffaloes separated at random into three groups were fed for 49 days with: natural pasture (group I), supplemented with 70mL of fish oil (group II) and 140mL of fish oil (group III). In the experiment the concentration of CLA showed differences (P<0.05) among the three groups, with a maximum of 7.14mg/g fat in group II. No significant differences were found in omega-6 among the three groups. The highest value of 3.82mg/g fat corresponded to group I, whicht had not been supplemented with fish oil. Significant differences were observed in omega 3 (P<0.05) in groups II and III with respect to group I. The highest average value of 2.42mg/g fat was obtained in group III. The closest relationship omega 6/3 (1.37:1) was observed in group III. As a result, the diets of groups II and III, which included fish oil, increased significantly the content of CLA and omega 3 with reductions in levels of omega 6.Keywords: Bubalus bubalis, milk, CLA, Omega 6 and 3, fish oil RESUMO Estudou-se a influência da suplementação com óleo de peixe sobre a concentração dos ácidos graxos ômega 6 e 3, mostrado no leite de búfala. Foram utilizadas 24 búfalas aleatoriamente selecionadas e distribuídas em três grupos e alimentados com pastagem natural por 49 dias com: nenhum suplemento (grupo I), suplementado com 70mL de óleo de peixe (grupo II) e com 140mL de óleo de peixe (grupo III).A concentração de CLA diferiu (P<0,05)
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