Calcium Chloride Effects on Tba Values of Cooked Meat

Cho, S.H.; Rhee, K.S.

doi:10.1111/j.1745-4522.1995.tb00037.x

Cited by 9 publications

(3 citation statements)

References 18 publications

(12 reference statements)

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“…Previous studies have suggested that low concentrations of Ca 2+ are able to release the Fe 2+ bound to negatively charged lipid groups, increasing the catalytically active Fe 2+ , thereby stimulating the Fenton reaction. Consistent with this, chicken and beef muscle that had been injected with calcium chloride and cooked, showed increased TBARS when calcium chloride was added at the lower doses (0.05% for chicken; 0.05%, 0.1%, and 0.15% for beef), whereas higher doses decreased lipid oxidation (Cho and Rhee 1995). Injection of beef with calcium chloride (0.12%, 0.24%, and 0.36%) and calcium lactate (0.24%, 0.48%, and 0.72%) accelerated lipid oxidation, whereas calcium ascorbate (0.43%, 0.86%, and 1.29%) inhibited lipid oxidation (Lawrence and others 2003).…”

Section: Interactions With Dietary Compounds That Affect Oxidation Dusupporting

confidence: 65%

Oxidation During Digestion of Meat: Interactions with the Diet andHelicobacter pyloriGastritis, and Implications on Human Health

Hecke

Camp

Smet

2017

Comp Rev Food Sci Food Safe

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Abstract:The last decade has seen epidemiological evidence of a positive association between high consumption of red meat and processed meat and the risk of developing a range of chronic diseases, such as colorectal cancer, cardiovascular disease, and type 2 diabetes. Oxidative stress is potentially involved in this association; however, oxidative stress is likely limited if red meat and processed meat are consumed in moderation, and combined with high intake of fruits and vegetables and low intake of refined sugars. In addition, it appears that some subgroups of the population are more prone to developing oxidative stress-related diseases as a consequence of high red and processed meat consumption. For example, the gastric juice in the inflamed stomach of individuals infected with Helicobacter pylori may be an excellent site for enhanced oxidation following meat consumption. Similarly, patients with inflammatory bowel disease may be at increased risk. Oxidative stress resulting from red or processed meat consumption may mediate the onset and/or progression of a wide range of diseases through various mechanisms, which are discussed in this review.

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Section: Interactions With Dietary Compounds That Affect Oxidation Dusupporting

confidence: 65%

Oxidation During Digestion of Meat: Interactions with the Diet andHelicobacter pyloriGastritis, and Implications on Human Health

Hecke

Camp

Smet

2017

Comp Rev Food Sci Food Safe

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“…Thus, the overriding prooxidant activity maybe due to the chloride ion of salts. The results obtained for chloride salts in our study were in agreement with results presented by Rhee et al (1983a, b) and Cho and Rhee (1995) for NaCl, KCl, and MgCl 2 in ground pork systems.…”

Section: Resultssupporting

confidence: 96%

Oxidative Stability of Cooked Comminuted Lean Pork as Affected by Alkali and Alkali‐Earth Halides

Wettasinghe

Shahidi

1996

Journal of Food Science

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Lipid oxidation of comminuted lean pork containing alkali or alkali-earth metals (at 100 or 200 meq/kg sample) was monitored over a 7-day storage at 4ЊC using the 2-thiobarbituric acid-reactive substances (TBARS) test. For samples exhibiting an antioxidative effect, further studies were carried out to determine their content of volatiles. Fluorides and iodides of alkali metals inhibited lipid oxidation in meat model systems as reflected in TBARS values and hexanal contents. A high correlation (r ϭ 0.9263) existed between hexanal contents and TBARS values of treated meat. Chloride and bromide salts of alkali and alkali-earth metals exhibited a slight prooxidative influence on lipid oxidation. Fluorides of alkaliearth metals did not exhibit antioxidant activity, presumably due to an ion-pairing mechanism, while their iodide analogues retained antioxidative activity.

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“…Lesser values of TBA may be observed due to lipid removal especially heme proteins and oxidative components from mince. Addition of calcium chloride may lead to lowered TBA values (Cho and Rhee 1995). Lipid peroxidation is a complex process.…”

Section: Resultsmentioning

confidence: 99%

Effect of added calcium and heat setting on gel forming and functional properties of Sardinella fimbriata surimi

et al. 2020

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Present study evaluates the effect of calcium and heat setting on gel characteristics of lesser sardine (Sardinella fimbriata) surimi. Total seven formulations were made namely, S. fimbriata minced meat without heat setting (A1), minced meat with heat setting (A2), S. fimbriata surimi control (without addition of calcium) without heat setting (B1), control (without addition of calcium) with heat setting (B2), surimi added with 0.3% calcium without heat setting (C1) and surimi added with calcium with heat setting (C2) and refiner meat without addition of calcium and with addition of sodium bicarbonate (D). C1 exhibited gel strength of 329 g cm (Grade KA) whereas C2 sample exhibited gel strength of 556.2 g cm (Grade AA) as a result of gel setting at 35 °C for 45 min. Textural parameters such as hardness, chewiness, gumminess and cohesiveness were improved in C2 when compared with all other formulations. Addition of calcium and sodium bicarbonate significantly improved whiteness of surimi with gel setting in comparison to other treatments (p \ 0.05). C2 samples exhibited reduced thio barbituric acid (TBA) values indicating lower oxidation. Results indicated potential for use of fish species with high fat content and darker meat for surimi manufacture with gel setting of sol and addition of sodium bicarbonate and calcium as ingredients.

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Calcium Chloride Effects on Tba Values of Cooked Meat

Cited by 9 publications

References 18 publications

Oxidation During Digestion of Meat: Interactions with the Diet andHelicobacter pyloriGastritis, and Implications on Human Health

Oxidation During Digestion of Meat: Interactions with the Diet andHelicobacter pyloriGastritis, and Implications on Human Health

Oxidative Stability of Cooked Comminuted Lean Pork as Affected by Alkali and Alkali‐Earth Halides

Effect of added calcium and heat setting on gel forming and functional properties of Sardinella fimbriata surimi

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