Dietary Brazilian red pepper essential oil on pork meat quality and lipid oxidation

Gois, Franz Dias; Sbardella, Maicon; Lima, Cristiane Bovi de; Migotto, Dannielle Leonardi; Cairo, Pedro Leon Gomes; Garbossa, César Augusto Pospissil; Racanicci, Aline Mondini Calil; Costa, Leandro Batista

doi:10.1590/0103-8478cr20160127

Cited by 5 publications

(4 citation statements)

References 22 publications

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“…Fat considered as an important part of grind meat products and contributes to the flavour and structure. The main trouble in the acceptance of low-fat meat products is reducing the acceptance as a function for fat reduction (Gois et al, 2017;Khursheed et al, 2017). Various investigations have been done on fat replacer for improving the quality properties of low-fat ground meat products (Hashem and Jahan, 2016).…”

Section: Introductionmentioning

confidence: 99%

Utilization of Sugar Beet Pulp in Meatballs Preparation

Essa

Mostafa

2018

Journal of Food and Dairy Sciences

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This investigation was done to assess the quality attributes of reduced fat meatballs as influenced via sugar beet pulp powder addition. The prepared samples of meatball which contained sugar beet pulp powder as a fat replacer with the ratio of 25 and 50 % of animal fat utilized after cooking. Chemical composition, oil holding capacity, and water holding capacity (WHC) of raw materials was studied. The cooking attributes, WHC and sensory characteristics of the made meatball samples were estimated. The cooking yield of meatball samples was increased from 81.07 to 86.01%. While cooking loss of the meatball samples was decreased. No significant difference (p ≥ 0.05) in sensory properties between control meatball sample and the prepared meatball samples. sugar beet pulp powder could be utilized as fat replacer within the different studied percentages in meatball samples preparation without any negative effects on the sensory attributes of the final product.

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Section: Introductionmentioning

confidence: 99%

Utilization of Sugar Beet Pulp in Meatballs Preparation

Essa

Mostafa

2018

Journal of Food and Dairy Sciences

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“…Zou et al (2016) found that there were relatively high activities of T‐AOC, CAT and GSH‐Px in the muscle of finishing pigs fed with essential oil‐supplemented diets than without essential oil‐supplemented diets. Gois et al (2017) found that the oxidation of pork meat lipids was reduced by including red pepper essential oil. Simitzis et al (2014) reported that dietary cinnamon essential oil supplementation in lambs also reduced MDA concentration in muscle.…”

Section: Discussionmentioning

confidence: 99%

Effects of dietary plant essential oil supplementation on growth performance, nutrient digestibility and meat quality in finishing pigs

Huang

Chen

Tian

et al. 2021

Animal Physiology Nutrition

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This study was aimed to explore the effects of dietary plant essential oil (PEO) supplementation on growth performance and meat quality in finishing pigs. A total of eighteen Duroc × Landrace × Yorkshire finishing barrows with an average initial body weight of 79.86 ± 1.94 kg were randomly assigned to CON group (fed with a basal diet) and PEO group (fed with the basal diet containing 200 mg/kg PEO) with 9 replicates per treatment. The trial lasted for 42 days. The results showed that dietary PEO supplementation significantly increased ADG during phase I (1–21 days) and the overall experimental period (p < 0.05), tended to increase ADFI in phase II (22–42 days) and the overall experimental period (p = 0.09), decreased F/G in phase I (p < 0.05) and tended to decrease F/G during the overall experimental period (p = 0.08). Meanwhile, compared to the CON group, the digestibility of DM, GE and EE in the PEO group was improved remarkably (p < 0.05). PEO supplementation also significantly improved T‐AOC and lowered MDA content in longissimus dorsi (p < 0.05), tended to increase the activity of T‐SOD (p = 0.06). A higher IMF content (p = 0.09) and a lower shear force (p = 0.08) of longissimus dorsi were found in the PEO group than that in CON group (p = 0.09). Furthermore, pigs fed the PEO diet showed higher mRNA abundances of GLUT4, LPL, CPT‐1, CD36, FABP and LDL‐R in the liver, and GLUT4 and FAS in the longissimus dorsi (p < 0.05). In conclusion, PEO fed to finishing pigs improved the growth performance and nutrient digestibility. Furthermore, PEO supplementation had the potential role to improve pork quality by increasing the antioxidant capacity and IMF content, and decreasing the shear force of longissimus dorsi to a certain extent.

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“…Lipid oxidation is one of the major factors that cause meet degradation and is an important quality indicator (Gois et al, 2017). Results in Table 3 show peroxide index values between 0.76 and 1.02 meq kg -1 after the 1 st day of storage, with significant difference between CS and the other samples (p ≤ 0.05).…”

Section: Physicochemical Characteristics Of Sausagesmentioning

confidence: 99%

Use of barley malt pomace in the production of fresh sausage

Herrmann

Souza

2021

Braz. J. Food Technol.

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The present study aimed to evaluate the effects of barley malt pomace addition on the characteristics of fresh pork sausages over 10 days of storage. Four fresh sausage formulations were elaborated, one with no addition of barley malt pomace (control formulation), and the other three elaborated with 3%, 6%, and 9% of pomace. The sausages were submitted to physicochemical analyses to determine ash, moisture, protein, lipid, carbohydrate, and raw fiber contents, water activity, pH, peroxide indices, and energetic value. Additionally, texture and color technological analysis and sensory analysis were performed. Sausages with 3% of malt pomace presented a protein content of 17.10% on the 10th day of storage, and raw fiber content of 2.00%; while in the control formulation these contents were 16.59% and 0.77%, respectively, with a significant difference (p ≤ 0.05) between samples, representing an increase in product nutritional value. In the hardness analysis, the control formulation had a value of 13.99 N and the formulation with 3% of pomace of 10.11 N, which shows that sausages with the addition of pomace are not as hard. In the sensory analysis, the control formulation showed about 80% acceptability in all attributes, the sausage with 3% of malt pomace had an acceptability index higher than 80% for the attribute 'global acceptance', the sausage with 6% of pomace had an index of approximately 70% and the formulation with 9% showed acceptability index of approximately 64% for the attribute 'global acceptance'. The addition of 3% of malt pomace to the sausage was the best alternative, since it had good acceptance by consumers, and provided an increased nutritional value. Our results show that the use of malt pomace in meat products is a viable alternative that helps to reduce production costs and aids in solving an environmental issue.

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Dietary Brazilian red pepper essential oil on pork meat quality and lipid oxidation

Cited by 5 publications

References 22 publications

Utilization of Sugar Beet Pulp in Meatballs Preparation

Utilization of Sugar Beet Pulp in Meatballs Preparation

Effects of dietary plant essential oil supplementation on growth performance, nutrient digestibility and meat quality in finishing pigs

Use of barley malt pomace in the production of fresh sausage

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