Effect of Plant Extracts on Lipid Oxidation and Changes in Nutritive Value of Protein in Frozen-Stored Meat Products

Hęś, Marzanna; Gramza‐Michałowska, Anna

doi:10.1111/jfpp.12989

Cited by 27 publications

(23 citation statements)

References 40 publications

(46 reference statements)

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“…The PV increased over time from 1.8 to 4.5 meq O 2 /kg oil; as storage temperature increased, PV also increased. These values were similar to those found by Hęś and Gramza‐Michałowska (), who established values between 1 and 6 meq O 2 /kg oil in frozen meatballs stored at −18 °C for 180 days. However, Georgantelis, Blekas, Katikou, Ambrosiadis, and Fletouris () established values from 0.7 to 2.69 meq O 2 /kg oil in frozen beef burgers stored at −20 °C for 180 days.…”

Section: Resultssupporting

confidence: 91%

Kinetic modeling of deterioration of frozen industrial burgers based on oxidative rancidity and color

Quevedo

Pedreschi

Valencia

et al. 2018

J Food Process Preserv

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The industrial quality index was monitored in frozen industrial burgers (peroxide value, thiobarbituric acid, redness, instrumental texture, total volatile basic nitrogen, and weight loss) stored at four temperatures. Kinetics was modeled by fitting the Weibull model equation, and the corresponding empirical kinetic rates were calculated. As the frozen storage temperature increased, the kinetic rate of the mentioned indicators increased. The textural parameters of hardness, firmness, cohesiveness, and elasticity did not exhibit any important variations. The peroxide value and thiobarbituric acid increased during frozen storage. The rates of change of each indicator were high when the storage temperature was higher (–5 °C), with values of 0.08 meq peroxide/kg oil per day and 0.082 mg MDA/kg per day, respectively. Based on the oxidation, the shelf life of hamburgers was 43 days at −5 °C, 93 days at −9 °C, 182 days at −13 °C, and 293 days at −18 °C. Practical applications International globalization of trade and increased quality requirements in international markets force the industry to consider the certification of internal procedures to ensure a quality product. There is renewed interest in nutrient degradation kinetics and quality loss and how these can be effectively monitored and predicted. There is currently a need to more precisely calculate kinetic rates (higher degrees of freedom) associated with deterioration to provide better predictions in shelf life studies, that is, under at least four temperature conditions. The objectives of the present study were to determine the kinetic rates that represent changes in the oxidation level, red color intensity, textural parameters, and weight loss in frozen hamburgers at four storage temperatures: −5 °C, −9 °C, −13 °C, and −18 °C. This study can give burger companies a rapid plan of action to certify their internal procedures and ensure a quality product by determining the shelf life of frozen burgers.

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Section: Resultssupporting

confidence: 91%

Kinetic modeling of deterioration of frozen industrial burgers based on oxidative rancidity and color

Quevedo

Pedreschi

Valencia

et al. 2018

J Food Process Preserv

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“…The high content of active compounds in these raw materials enables them to become a source of effective and safe natural food additives and, therefore, it seems particularly important to search for appropriate forms of their application and an assessment of their effectiveness in differently processed meat products [Soladoye et al, 2015]. These additives, due to their long tradition of safe consumption and the content of antioxidative substances, are not only able to reduce the amount of lipid oxidation products, but indeed exhibit this activity in an organism and shape the nutritional value of meat products Hęś & Gramza-Michałowska, 2016].…”

Section: Introductionmentioning

confidence: 99%

Protein-Lipid Interactions in Different Meat Systems in the Presence of Natural Antioxidants – a Review

Hęś¹

2017

Pol. J. Food Nutr. Sci.

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This study presents several aspects of the mutual interaction between lipids and proteins. Nutritional and technological implications of the reaction of oxidized lipids with proteins are discussed. Changes are highlighted in the content of amino acids and protein digestibility, formation of cross--links, fl avor compounds, as well as the formation of colored non-enzymatic browning products. Attention is paid to the agents which may determine the reaction of amino acids with the products of lipid oxidation, i.e. the presence of catalysts or inhibitors in the environment, the presence of water, pH of the environment, temperature or reaction time. It was also noted that the conformation of the protein structure, the surface charge, the affi nity, and the accessibility of reactive groups affect the intensity of these interactions. This review article presents methods which reduce oxidative rancidity due to the use of antioxidant compounds, particularly the possibility of the use of natural antioxidants that reduce the number of lipid and protein oxidation products, and are simultaneously able to model the nutritional value of food.

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“…Compared to peroxides, a lower TBARS value could be the result of aldehydes that have not yet been produced or volatile aldehydes have already been lost during processing and storage of the lipid. Secondary products of oxidation can also disintegrate or react with other compounds present in food, such as proteins or amino acids (Song and Shurson ; Hęś and Gramza‐Michałowska ). Comparing sample profiles in time domain (Figure C) it was found that after a 6 mo storage time the TBARS values for samples containing the extract were lower, although samples with the addition of BHT had a significantly higher TBARS values as compared with the samples containing buckwheat hull extract ( P < 0.05).…”

Section: Resultsmentioning

confidence: 99%

“…Although hulled grains contain rutin and isovitexin, the hull contains all flavonoids (Dietrych‐Szostak and Oleszek ). Studies have shown that lipid oxidation processes in meat can also be efficiently inhibited by for example, herbs and spices, green tea, cereal additives, and tomato powder (Kim and others ; Ozturk and others ; Petersson and others ; Hęś and Gramza‐Michałowska ).…”

Section: Resultsmentioning

confidence: 99%

The Effect of Buckwheat Hull Extract on Lipid Oxidation in Frozen‐Stored Meat Products

Hęś

Szwengiel

Dziedzic

et al. 2017

Journal of Food Science

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This study investigated the effect of antioxidants on lipid stability of frozen-stored meat products. Buckwheat hull extract was used to enrich fried meatballs made from ground pork. During 180-d storage of meat products, lipid oxidation (peroxide and 2-thiobarbituric acid reactive substances [TBARS] value) was periodically monitored. The results were compared with butylated hydroxytoluene (BHT). The addition of antioxidants decreased lipid oxidation in stored meatballs. The highest ability to control peroxide and TBARS values was demonstrated for buckwheat hull extract. Moreover, buckwheat hull extract showed a higher 2,2-diphenyl-1-picrylhydrazyl free radical scavenging activity as well as higher Fe(II) ion chelating ability, as compared with BHT. The total content of phenolic compounds are highly correlated to the individual polyphenols in extract of buckwheat hull, among which the following were assayed: 3,4-dihydroxybenzoic acid, 4-hydroxybenzoic acid, gallic acid, isovanillic acid and p-coumaric acid, and flavonoids: isoorientin, quercetin, quercetin 3-d-glucoside, rutin, and vitexin. These results indicate that plant extracts can be used to prolong shelf life of products by protecting them against lipid oxidation and deterioration of their nutritional quality.

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Effect of Plant Extracts on Lipid Oxidation and Changes in Nutritive Value of Protein in Frozen-Stored Meat Products

Cited by 27 publications

References 40 publications

Kinetic modeling of deterioration of frozen industrial burgers based on oxidative rancidity and color

Kinetic modeling of deterioration of frozen industrial burgers based on oxidative rancidity and color

Protein-Lipid Interactions in Different Meat Systems in the Presence of Natural Antioxidants – a Review

The Effect of Buckwheat Hull Extract on Lipid Oxidation in Frozen‐Stored Meat Products

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