Effects of dietary supplementation with green tea polyphenols on digestion and meat quality in lambs infected with Haemonchus contortus

Zhong, Rongzhen; Li, H.Y.; Fang, Yi; Sun, Haixuan; Zhou, Daowei

doi:10.1016/j.meatsci.2015.02.003

Cited by 25 publications

(21 citation statements)

References 42 publications

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“…Among natural antioxidant sources, green tea (Camellia sinensis L) extract is the most widely known plant rich in phenolic compounds such as flavonoids, flavanols, phenolic acids, and others, and even higher phenolic content compared to black tea (Jayawardana et al, 2019) that play an important role as an antioxidant. Several studies revealed that green tea extract enhanced meat quality characteristics such as meat color, tenderness, and shelf life in ruminant livestock, and helped to reduce lamb meat odor by inhibiting specific lipid and protein component to the oxidation (Zhong et al, 2015).…”

Section: Introductionmentioning

confidence: 99%

Physicochemical Properties, Oxidative Stability, and Sensory Quality of Lamb Sausage Added with Green Tea Leaves (Camelia sinensis) Powder

Purnamayanti

Jamhari

Hanim

et al. 2020

Trop. Anim. Sci. J.

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Green tea leaves as a source of natural antioxidants has a huge potential to improve sausage quality from lamb meat, in line with an increase of people concern in functional food products. This study aimed to evaluate inclusion of green tea leaves (Camelia sinensis) powder (GTP) into lamb sausage on physicochemical properties, total microbes, oxidative stability, and sensory quality. Three lambs aged one year was slaughtered as sausage meat source. Incorporation of 0.0%, 1.0%, 1.5%, and 2.0% GTP to lamb sausage during 0, 7, and 14 days of storage was conducted in a completely randomized design of ANOVA with five replications in each treatment. Few changes were observed on chemical and physical qualities by adding 1% GTP, particularly on protein and water holding capacity (WHC) (p<0.05), while moisture, fat, pH, and tenderness were not affected (p>0.05). Lipid oxidation and the number of total plate count (TPC) were reduced by 36%-40% and 31%-49%, respectively by the inclusion of 1% GTP during storage time (p<0.05). Adding GTP negatively affected the sensory quality of lamb sausage since the score of acceptability reduced in the group of sausages contained GTP although the scores for color, flavor, and odor were higher with GTP addition. The incorporation of GTP was effectively inhibiting bacterial growth and lipid oxidation in the lamb sausage. However, GTP was also ineffective at improving the sensory quality of the sausage.

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Section: Introductionmentioning

confidence: 99%

Physicochemical Properties, Oxidative Stability, and Sensory Quality of Lamb Sausage Added with Green Tea Leaves (Camelia sinensis) Powder

Purnamayanti

Jamhari

Hanim

et al. 2020

Trop. Anim. Sci. J.

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show abstract

“…It is noteworthy that on the whole, the TVC values in the case of the LVC‐antibacterial film (TH, TP, and PS) are relatively lower than those in the case of the LVC film, revealing that the antibacterial showed the effect of inhibition of the proliferation and growth of the microorganism. Ability of TP, TH, or PS coating to reduce microbial load has been reported by other researchers on various products (Greg, Hudaa, & Haiqiang, ; Pranoto et al, ; Zhong et al, ). The shelf life of meat sample in different cases is in the order of exposed sample (11 days) < PLLA (13 days) < LVC (19 days) < LVC‐TH (21 days) < LVC‐TP (23 days) < LVC‐PS (31 days).…”

Section: Resultsmentioning

confidence: 60%

“…Plant‐derived ingredients such as trehalose (TH), tea polyphones (TP), and potassium sorbate (PS) have been widely used in packing material because they are natural occurring antimicrobial agents (Han & Floros, ; Kovačević & Mastanjević, ; Pranoto, Rakshit, & Salokhe, ; Sato et al, ; Zhong, Li, Fang, Sun, & Zhou, ). Although some antimicrobial materials with good barrier property were active against several individual microorganisms under laboratory conditions, they were not sufficiently active in practical food packaging film (Balasubramanian, Rosenberg, Yam, & Chikindas, ).…”

Section: Introductionmentioning

confidence: 99%

Evaluation of the effects of prepared antibacterial multilayer film on the quality and shelf-life stability of chilled meat

Dong

Zhang

et al. 2016

Journal of Food Processing and Preservation

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Aim to modify the poly(l‐lactic acid) (PLLA) make it better applications in food packing and evaluate the effect of some antimicrobials in meat packaging and storage, the PLLA/poly(vinyl alcohol)/poly(ε‐caprolactone) (PLLA/PVA/PCL, LVC) multilayer film with the antimicrobial, such as tea polyphenols (TP), potassium sorbate (PS), and trehalose (TH) were prepared by laminating technique and potentially used for packaging of chilled meat, it significantly improved mechanical properties and barrier property of PLLA. Total viable count (TVC) and total volatile basic nitrogen (TVB‐N) of the LVC film with the antibacterial were greatly inhibited. The lower and more stable pH value, and higher comprehensive and acceptability could be found in the case of the LVC‐antibacterial film (LVC‐TH, LVC‐TP, and LVC‐PS). It is noteworthy that the LVC‐PS film showed the longest shelf life of 31 days and it is the ideal packaging material in this work, moreover expected to replace the nondegradable food packaging material. Practical applications In this work, the poly (l‐lactic acid) (PLLA) was modified by coating of poly(vinyl alcohol) (PVA) and poly(ε‐caprolactone) (PCL) to prepare the PLLA/PVA/PCL composite film for packaging of chilled meat. To enhance the antibacterial ability of the packaging film, three kinds of natural preservatives were incorporated into the composite film. The results shown that the oxygen barrier property of the composite film is greatly increased by over 3 orders in magnitude due to the presence of the PVA. It is noteworthy that the LVC‐PS film showed the longest shelf life of 31 days and it is the ideal packaging material in this work, moreover expected to replace the nondegradable food packaging material.

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“…The present results indicated that the tenderness of yak meat might be effectively improved by TP in the low concentrations, which might be attributed to the amount and action of hydroxyl groups in TP. It has been reported that phenolic compounds can induce the structural change of myofibril protein and may lead to the myofibril fragmented, which may improve the tenderness of meat (Zhong, Li, Fang, Sun, & Zhou, 2015). However, when the content of TP is high, the number of hydroxyl groups in the interaction mixture increased, and the reactivity between TP and myofibril protein also increased.…”

Section: Resultsmentioning

confidence: 99%

“…Commonly, hydroxyl groups can easily interact with proteins by every possible binding site and lead to the cross‐link of proteins. Meanwhile, the aggregation of protein may cause the meat to form a more compact structure and expel the water from myofibrils, which may contribute to the decrease of MFI and tenderness (Kanakis et al, 2011; Zhong et al, 2015).…”

Section: Resultsmentioning

confidence: 99%

Effect of tea polyphenols on the tenderness of yak meat

Gao

Zeng

2020

J Food Process Preserv

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The effect and action mechanism of tea polyphenols (TP) on the tenderness of yak meat were investigated. With the treatment of TP at the low concentrations, the myofibril fragmentation index (MFI) value of yak meat was increased and its microstructure was obviously changed. By using fluorescence spectroscopy and the determination of surface hydrophobicity, the tertiary structure of myofibrillar protein (MP) showed the obvious changes with the treatment of epigallocatechin gallate (EGCG). In addition, the secondary structure of MP was also obviously changed according to the measurement of circular dichroism (CD) spectrum, while the α‐helix structure of MP decreased and the β‐sheet increased. Furthermore, according to the analysis of molecular docking, EGCG could interact tightly with myofibril protein by hydrogen bonds, and changed its spatial configuration and molecular force. All results suggested that TPs showed the potentially value to improve the tenderness of yak meat in food industry. Practical applications Yak meat is more and more popular by its high nutrition value. But due to its special myofibril protein, the tenderness of yak meat is unfavorably and affects its sensory properties, which may limit its processing and consumption in food industry. In present study, TPs was used to improve the tenderness of yak meat by changing the spatial configuration and molecular force of myofibril protein, which suggested that TPs showed the potential value to enhance the quality of yak meat during its processing in food industry.

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Effects of dietary supplementation with green tea polyphenols on digestion and meat quality in lambs infected with Haemonchus contortus

Cited by 25 publications

References 42 publications

Physicochemical Properties, Oxidative Stability, and Sensory Quality of Lamb Sausage Added with Green Tea Leaves (Camelia sinensis) Powder

Physicochemical Properties, Oxidative Stability, and Sensory Quality of Lamb Sausage Added with Green Tea Leaves (Camelia sinensis) Powder

Evaluation of the effects of prepared antibacterial multilayer film on the quality and shelf-life stability of chilled meat

Effect of tea polyphenols on the tenderness of yak meat

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