Lipid oxidative changes in chitosan-oregano coated traditional dry fermented sausage Petrovská klobása

Krkić, Nevena; Šojić, Branislav; Lazić, Vera; Petrović, Ljiljana; Mandić, Anamarija; Sedej, Ivana; Tomović, Vladimir

doi:10.1016/j.meatsci.2012.11.043

Cited by 34 publications

(16 citation statements)

References 26 publications

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“…It is produced from pork meat, spices and fat. Coating with chitosan incorporated with oregano (Origanum vulgare) EO indicated a reduction in lipid oxidation of dry fermented sausages (Krkić et al, 2013). Application of some important essential oils in meat and meat products are listed in Table 4.…”

Section: Essential Oilsmentioning

confidence: 99%

Using Natural Antioxidants in Meat and Meat Products as Preservatives: A Review

Aminzare¹,

Hashemi²,

Ansarian³

et al. 2019

Adv. Anim. Vet. Sci.

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M eat and meat products are an excellent source of essential nutrients with high-quality proteins, fat and mineral. There are a wide variety of meat products including cured meats, patties, nuggets, meatballs and etc. (Aminzare et al., 2016). Lipid oxidation is a major cause of deterioration in meat and meat products due to their high fat content and low water activity leading to loss of nutritional value, unpleasant flavor and texture, and water holding capacity (García-Lomillo et al., 2017; Ding et al., 2015). Cooking of meat involves the formation of hydro-peroxides that can be easily broken down to various volatile organic compounds such as alkanes, alkenes, aldehydes, ketones, alcohols, esters and acids that are responsible for reducing the sensorial quality and leading to oxidative flavors, loss of pigments and vitamins in meat and meat products (García-Lomillo et al., 2017). Heating process disrupt the muscle cell structure, deactivates anti-oxidative enzymes and produces catalytic iron from myoglobin leading to an intense pro-oxidant environment in which both lipids and proteins can be affected. Grinding can destruct muscle cell membranes so the reaction between unsaturated lipids with pro-oxidant substances such as non-heme iron increases lipid oxidation (Gallego et al., 2015). Furthermore, heme pigments (myoglobin and hemoglobin) are also oxidized in a coupled lipid-pigment reaction, which causes a color change. Antioxidants can be added to meat and meat products during processing to delay lipid oxidation. Plant polyphenols and essential oils (EOs) are considered as major natural source of bioactive compounds to increase the shelf life of meat and meat review Article Abstract | Lipid oxidation is one of the most important problems that decrease the shelf life of meat and meat products. Antioxidants are used to reinstate free radicals thereby retarding lipid oxidation, delay development of unpleasant-flavors, and improve color stability.Application of synthetic antioxidants to mitigate oxidative damage may consider unsafe for consumers. Furthermore, the recent growing in the understanding of the consumers about these hazards resulted in the replacement ofsynthetic antioxidants with natural bioactive compounds. Plant materials are rich sources of bioactive phenolic compounds; hence they can be an effective alternative to synthetic antioxidants. This review presents an overview regarding the new advances in the application of natural antioxidant compounds such as herbs, spices, fruits, plant essential oils and extracts in meat and meat products to improvetheir quality and shelf-life.

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Section: Essential Oilsmentioning

confidence: 99%

Using Natural Antioxidants in Meat and Meat Products as Preservatives: A Review

Aminzare¹,

Hashemi²,

Ansarian³

et al. 2019

Adv. Anim. Vet. Sci.

View full text Add to dashboard Cite

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“…This can specifically catalyze cis,cis ‐1,4‐pentadiene polyunsaturated fatty acids. Although there has been much research on lipid autoxidation and LOX enzymatic autoxidation in meat (Pignoli and others ; Jin and others ; Wang and others ; Krkić and others ; Qiu and others ; Chen and others ), the interaction between these processes remains largely unknown.…”

Section: Introductionmentioning

confidence: 99%

The Interaction Between Lipoxygenase‐Catalyzed Oxidation and Autoxidation in Dry‐Cured Bacon and a Model System

Zhang

Tang

Zhao

et al. 2015

Journal of Food Science

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A model system was conducted to characterize the interaction between lipid autoxidation and enzyme-catalyzed oxidation in dry-cured bacon. This involved the use of a hydroxyl radical (HO•) generating system and the extraction and purification of lipoxygenases (LOX) from pork belly. The results showed that LOX activity rapidly (P < 0.05) increased during the curing of dry-cured bacon. This may be because of the hydroxyl-radical-mediated oxidation from LOX-Fe(2+) to LOX-Fe(3+), which activates LOX. In addition, experiments of the model system also showed that LOX activity could be inhibited by increasing the substrate concentration, although substrate type and concentration had no effect on autoxidation. Moreover, LOX enzyme-catalyzed oxidation and autoxidation could act synergistically to promote lipid oxidation irrespective of the substrate (linoleic or arachidonic acid). These results provide useful information for regulating lipid oxidation during the production of dry-cured pork products.

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“…It has been widely applied to fish products (Fan et al 2009;Ojagh et al 2010;Siripatrawan & Noipha 2012). The developments of hydrophilic edible coatings incorporating natural preservatives with antibacterial and antioxidant activities that prolong the shelf life of food products are valuable (Krkić et al 2013;Li et al 2013a;Rubilar et al 2013). The antioxidant of bamboo leaves, abbreviated to antioxidant of bamboo leaves AOB, is a kind of polyphenol-rich extract from bamboo leaves of the Phyllostachys Sieb.…”

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confidence: 99%

Effects of chitosan coating containing antioxidant of bamboo leaves on qualitative properties and shelf life of silver carp during chilled storage

Fan¹,

Zhang²,

Pan³

et al. 2013

Czech J. Food Sci.

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Wenjiao F., Yongkui Z., Pan D., Yuwen Y. (2013): Effects of chitosan coating containing antioxidant of bamboo leaves on qualitative properties and shelf life of silver carp during chilled storage. Czech J. Food Sci., 31: 451-456.The effect of chitosan coating containing antioxidant of bamboo leaves (AOB) on the shelf life extension of silver carp (Hypophthalmicthys molitrix) was evaluated at refrigerated temperature (4 ± 1°C). Microbiological changes (total viable count -TVC), physicochemical changes (water loss, pH, total volatile nitrogen -TVB-N, trimethylamine -TMA-N, and 2-thiobarbituric acid -TBA), and sensory changes were determined during chilled storage. The results indicated that the coating treatments could effectively retard the water loss, inhibit the growth of total viable counts, reduce chemical spoilage, which reflected itself in TVB-N, pH, TMA-N, and TBA, and increase the overall sensory quality of silver carp in comparison with the control sample. The study suggests that chitosan coating containing AOB can be a promising candidate for extending the shelf life of silver carp during chilled storage.

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Lipid oxidative changes in chitosan-oregano coated traditional dry fermented sausage Petrovská klobása

Cited by 34 publications

References 26 publications

Using Natural Antioxidants in Meat and Meat Products as Preservatives: A Review

Using Natural Antioxidants in Meat and Meat Products as Preservatives: A Review

The Interaction Between Lipoxygenase‐Catalyzed Oxidation and Autoxidation in Dry‐Cured Bacon and a Model System

Effects of chitosan coating containing antioxidant of bamboo leaves on qualitative properties and shelf life of silver carp during chilled storage

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