A study of oxidation products of free polyunsaturated fatty acids in mechanically deboned meat

Steric analysis of epoxyalcohol and trihydroxy derivatives of 9-hydroperoxy-linoleic acid from hematin and enzymatic synthesis

“…Trihydroxy hydrolysis products are readily formed from fatty acid epoxyalcohols, and in the case of potential 9-HPODE-derived products, these triols are reported in such diverse settings as; an in-vivo pathogen response in potato leaves (Göbel et al, 2002; Hamberg, 1999), in brewing, where their formation contributes to the bitter flavor of beer (Garbe et al, 2005; Hamberg, 1991b), as products in mammalian blood vessels and leukocytes (Claeys et al, 1985; Funk and Powell, 1985), and in preserved meat as a marker of lipid peroxidation (Püssa et al, 2009). The adjuvant activity of 9 S ,12 S ,13 S -trihydroxyoctadecenoic acid (commonly known as pinellic acid) and its isomers in the administration of flu vaccine has also been reported (Shirahata et al, 2003).…”

Incorporating essential oils of marjoram and rosemary in the formulation of beef patties manufactured with mechanically deboned poultry meat to improve the lipid stability and sensory attributes

“…The increasing price of the raw meat materials required for manufacture of meat products has encouraged the food processors to evaluate the possibility of utilization of other raw, lowcost materials such as mechanically deboned poultry meat (MDPM). MDPM can be obtained by application of mechanical force (pressure and/or shear) to poultry carcasses from which the bulk of meat has been removed and forcing the ground mix through a fine screen to remove bone particles (Froning, 1981;Püssa et al, 2009). MDPM has the appearance of finely chopped meat and it has excellent nutritional and functional properties suitable for formulation of many meat products (Babji & Lim, 1993;Dhillon & Maurer, 1975;Froning, 1981;Mielnik, Aaby, Rolfsen, Ellekjaer & Nilsson, 2002;Püssa, Pällin, Raudsepp, Soidla, & Rei, 2008).…”

Antioxidant properties of pomegranate (Punica granatum L.) bagasses obtained as co-product in the juice extraction

“…For this reason, synthetic antioxidants such as butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT) and tert-butyhydro-quinone (TBHQ) are widely used in the food industry as potential inhibitors of lipid oxidation (Scherer & Teixeira-Godoy, 2009). Nevertheless, toxicological effects (Püssa et al, 2009) together with consumer preference for natural products have resulted an increased interest in the search and use for natural antioxidants in fruits and vegetables that might help attenuate oxidative processes (Viuda-Martos, Ruiz Navajas, Sánchez-Zapata, . The antioxidant capacity of plant foods is derived from the cumulative synergistic action of a wide variety of antioxidants such as vitamins C and E and polyphenols, mainly phenolic acids and flavonoids, carotenoids, terpenoids, Maillard compounds and trace minerals (Pérez-Jiménez et al, 2008).…”