Effects of sodium erythorbate and sodium tripolyphosphate on the lipid oxidation of Russian sturgeon with sous-vide cooking

Sous-vide cooking as a practical strategy to improve quality attributes and shelf stability of reduced-salt chicken breast ham

“…In this study, therefore, the reduced TBARS formation in sous-vide cooked chicken breast hams was likely due to the relatively lower cooking temperature than conventional cooking. Similar observations presenting initially reduced TBARS formation due to sous-vide cooking have also been reported recently in chicken breasts ( Haghighi et al, 2021 ; Yuan et al, 2022 ).…”

Effects of sous vide cooking combined with ultrasound pretreatment on physicochemical properties and microbial communities of Russian sturgeon meat (Acipenser gueldenstaedti)

“…Lipoxygenase (LOX) activity in the Russian sturgeon meat was detected as described by Yuan et al 7 . After the samples (5 g) had been mixed with 30 mL phosphate buffer with a concentration of 50 mmol L −1 at pH 7.4, they were then homogenized with a blender and filtered with four layers of gauze.…”

“…Compared with traditional heating methods or adding preservatives, the nutritional values and sensory qualities of food are retained by SVC as a result of the vacuum packaging and lower heating temperature from 40 °C to 80 °C 5,6 . However, previous studies found that the preservation of Russian sturgeon meat in SVC at 60 °C led to an increase in the oxidation of proteins and lipids, 3 despite the fact that sodium tripolyphosphate and sodium erythorbate are capable of reducing the lipid oxidation in Russian sturgeon meat treated with SVC at 60 °C 7 . The addition of antioxidant substances reduces the acceptance of the product.…”

Inhibitory effects of ultrasonic and rosmarinic acid on lipid oxidation and lipoxygenase in large yellow croaker during cold storage

“…The determination of POV refers to the method of Yuan, Chen, Cai, Dong, Wang and Zheng [13] . Dissolve the lipids extracted from fish meat with chloroform glacial acetic acid mixture, add saturated potassium iodide for reaction, titrate with sodium thiosulfate standard solution (0.002 M) until the solution is light yellow, then add starch indicator, and continue to drip sodium thiosulfate solution until the solution is blue.…”