Effect of cooking and storage on lipid oxidation and development of cholesterol oxidation products in water buffalo meat

Rao, V. Kesava; Kowale, B. N.; Babu, Narendra; Bisht, G. S.

doi:10.1016/0309-1740(96)84589-x

Cited by 56 publications

(18 citation statements)

References 17 publications

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“…However, no statistical effects were found as a function of formulation or freezing individually. These findings are quite in agreement with results shown by Kesava Rao et al (1996), who found increased cholesterol levels when cooking buffalo meat and no significant changes during either refrigerated or frozen storage. Salvatori et al (2004) found differences in cholesterol content between different lamb muscles.…”

Section: Resultssupporting

confidence: 95%

Quality characteristics of fried lamb nuggets from low-value meat cuts: Effect of formulation and freezing storage

Medina

Antequera

Ruiz

et al. 2014

Food sci. technol. int.

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This study revealed the possibility of manufacturing prefried lamb nuggets from low-value cuts (flank) and evaluated the effect of formulation (50:50 vs. 20:80 of leg/flank cuts) and freezing (-20 ℃ for two months) on different quality parameters. Frying process produced a decrease of water content, an increase in lipid oxidation indicators, and an intense browning of nuggets surface. The use of flank up to a 75% of the total meat in the formula led to higher fat contents and higher polyunsaturated fatty acid proportions in fried nuggets. This made them more prone to get oxidized during the freezing storage and subsequent final frying. Nuggets with a higher proportion of flank also showed lower shear force values. However, nuggets with both formulations showed similar sensory acceptance. Freezing storage of lamb meat nuggets for two months increased the levels of lipid oxidation indicators, but again not to a level high enough to influence the sensory perception by consumers. So that, frozen nuggets from both formulations showed similar consumer acceptance to freshly produced ones with quite good scores (3.46-3.86 out of 5). Thus, low-value lamb cuts are suitable for being processed into highly acceptable prefried frozen lamb nuggets, which constitutes an opportunity for adding value to the whole lamb value chain.

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Section: Resultssupporting

confidence: 95%

Quality characteristics of fried lamb nuggets from low-value meat cuts: Effect of formulation and freezing storage

Medina

Antequera

Ruiz

et al. 2014

Food sci. technol. int.

View full text Add to dashboard Cite

show abstract

“…The FFA levels were low at meatball samples in PS packs, then increased slowly during storage in all packaged meatball samples stored at 4 C. From the analysis of variance, a highly significant (p < 0.05) packaging method storage time interaction was observed. Similar results were reported by Sawaya et al (1995) and Kesava Rao et al (1996).…”

Section: Ffasupporting

confidence: 95%

Effect of Different Packaging Methods and Storage Temperature on Microbiological and Physicochemical Quality Characteristics of Meatball

Yılmaz

Demırci

2010

Food sci. technol. int.

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The objective of this research was to determine physicochemical changes and microbiological quality of the different packaged meatball samples. Meatball samples in polystyrene tray were closed with polyethylene film (PS packs), vacuumed and modified atmosphere packaged, (MAP) (65% N(2), 35% CO(2)), and held under refrigerated display (4 °C) for 8, 16 and 16 days for PS packs, vacuum and MAP, respectively. Microbial load, free fatty acids and thiobarbituric acid values of the samples tended to increase with storage time. Bacteria counts of the raw meatball samples increased 2 log cycles at the end of storage compared with initial values. Meatball samples can be stored without any microbiological problem for 7 days at 4 °C. Results from this study suggested that shelf-life assigned to modified-MAP and vacuum-packed meatballs may be appropriate. Meatball samples underwent physical deformation when they were packed before vacuum process. With these negative factors considered, MAP is superior to other two packs methods.

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“…This could be due to some moisture loss from the sample during the microwave reheating. This phenomenon was also reported by Rao, Kowale, Babu, and Bisht (1996) for meat and meat products during storage.…”

Section: Effect Of Reheating By Microwave Ovensupporting

confidence: 55%

Lipid characteristics in cooked, chill-reheated fillets of Indo-Pacific king mackerel (Scomberomorous guttatus)

Bakar

Rahimabadi

Man

2008

LWT - Food Science and Technology

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Slices of Scomberomorous guttatus cooked by four different methods (microwave cooking, grilling, steaming and shallow fat frying) were kept chilled at 5 C for 2 days, reheated by microwave and then evaluated for the changes in the lipid characteristics. The total lipid content for raw sample was 6.0 g/100 g which consist of 49.4 g/100 g saturated (SFA), 6.9 g/100 g monounsaturated (MUFA) and 43.8 g/100 g polyunsaturated fatty acids (PUFA). Upon cooking, the total lipids changed to about 7 (microwave), 11 (grilling), 5 (steaming) and 10 g/100 g (shallow fat frying). These changes are significant, with the exception of steam cooking. Cooking did not significantly affect the percentage of NPL, PL, SFA, MUFA and PUFA in the samples. Frying resulted in the change of the SFA/PUFA ratio more than other cooking methods. A significant (P < 0.05) decrease in the content of EPA was only found in the fried samples. A significant (P < 0.05) decrease in the content of DHA in all cooked samples were also obtained. The n-6/n-3 ratio did not change significantly in all cooked and reheated samples, except for shallow fat fried. Reheating did not significantly affect the NPL and PL contents of the fillets, except for microwave cooked samples. Cooking increases the FFA, PV and TBA of samples; reheating enhances the increase.

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Effect of cooking and storage on lipid oxidation and development of cholesterol oxidation products in water buffalo meat

Cited by 56 publications

References 17 publications

Quality characteristics of fried lamb nuggets from low-value meat cuts: Effect of formulation and freezing storage

Quality characteristics of fried lamb nuggets from low-value meat cuts: Effect of formulation and freezing storage

Effect of Different Packaging Methods and Storage Temperature on Microbiological and Physicochemical Quality Characteristics of Meatball

Lipid characteristics in cooked, chill-reheated fillets of Indo-Pacific king mackerel (Scomberomorous guttatus)

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