Effects of xanthan gum, canning and storage period on fatty acid profile and cholesterol oxidation of restructured low-fat meat product of India

Rather, Sajad A.; Masoodi, F.A.; Rather, Jahangir A.; Akhter, Rehana; Gani, Adil; Ganaie, Tariq Ahmad

doi:10.1016/j.foodchem.2020.128450

Cited by 15 publications

(6 citation statements)

References 47 publications

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“…During the storage, several factors, including time, environment (light, oxygen, and even pH), and food matrices, can affect the formation of COPs. Previous studies have reported COPs formation in a variety of cholesterol‐rich foods under different conditions (Guo et al., 2020; Kaczynski et al., 2018; Rather, Masoodi, Rather, Akhter, et al., 2021; Rather, Masoodi, Rather, Gani, et al., 2021). Moreover, a diversity of simplified experimental model systems with pure cholesterol have been used for the characterization of COPs formation and its mechanisms (Ansorena et al., 2013; Barriuso et al., 2012; Barriuso, Ansorena, Isabel Calvo, et al., 2015; Barriuso, Ansorena, Poyato, et al., 2015).…”

Section: Generations Of Dietary Cholesterol Oxidation Products (Cops) During Food Processing and Storagementioning

confidence: 98%

“…Rather, Masoodi, Rather, Akhter, et al. (2021) canned and stored goshtaba (10% or 20% fat in samples) at 20–30°C for 18 months, and found that levels of 7β‐HC in samples showed an upward trend in the first 9 months and then were stable in the next 9 months. However, levels of 7‐KC in the sample (20% fat) increased by 114.3% during the first 6 months and decreased by 32.8% in the following 12 months.…”

Section: Generations Of Dietary Cholesterol Oxidation Products (Cops)...mentioning

confidence: 99%

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Dietary cholesterol oxidation products: Perspectives linking food processing and storage with health implications

Liu

Yang

Xiao

et al. 2021

Comp Rev Food Sci Food Safe

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Dietary cholesterol oxidation products (COPs) are heterogeneous compounds formed during the processing and storage of cholesterol‐rich foods, such as seafood, meat, eggs, and dairy products. With the increased intake of COPs‐rich foods, the concern about health implications of dietary COPs is rising. Dietary COPs may exert deleterious effects on human health to induce several inflammatory diseases including atherosclerosis, neurodegenerative diseases, and inflammatory bowel diseases. Thus, knowledge regarding the effects of processing and storage conditions leading to formation of COPs is needed to reduce the levels of COPs in foods. Efficient methodologies to determine COPs in foods are also essential. More importantly, the biological roles of dietary COPs in human health and effects of phytochemicals on dietary COPs‐induced diseases need to be established. This review summarizes the recent information on dietary COPs including their formation in foods during their processing and storage, analytical methods of determination of COPs, metabolic fate, implications for human health, and beneficial interventions by phytochemicals. The formation of COPs is largely dependent on the heating temperature, storage time, and food matrices. Alteration of food processing and storage conditions is one of the potent strategies to restrict hazardous dietary COPs from forming, including maintaining relatively low temperatures, shorter processing or storage time, and the appropriate addition of antioxidants. Once absorbed into the circulation, dietary COPs can contribute to the progression of several inflammatory diseases, where the absorbed dietary COPs may induce inflammation, apoptosis, and autophagy in cells in the target organs or tissues. Improved intake of phytochemicals may be an effective strategy to reduce the hazardous effects of dietary COPs.

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Section: Generations Of Dietary Cholesterol Oxidation Products (Cops) During Food Processing and Storagementioning

confidence: 98%

Section: Generations Of Dietary Cholesterol Oxidation Products (Cops)...mentioning

confidence: 99%

Dietary cholesterol oxidation products: Perspectives linking food processing and storage with health implications

Liu

Yang

Xiao

et al. 2021

Comp Rev Food Sci Food Safe

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“…Spent hen chicken meat can processed as food diversification with restructured meat technology to improve the quality and change people's mindset. Restructured meat are a technology that using a low quality carcass and smaller piece of meat to improve the value and making a new product using a binder, filler, and emulssion [2]. Sausage are the example of restructured meat product.…”

Section: Introductionmentioning

confidence: 99%

The quality of spent hen chicken sausage with the addition of tomato paste (Solanum lycopersicum) as natural food colorant

Dienardila Anisa,

Evanuarini,

Thohari

2023

BIO Web of Conferences

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Spent hen chicken meat are a meat that from 70 weeks old chicken that usually has a hard texture so further processing are needed to improve the quality. Spent hen chicken meat can be processed as sausage but chicken sausage usually have a pale color. Tomato have a natural coloring agent namely lycopene. Tomato paste can be used as a coloring agent and improve the quality of chicken sausage. The aim of this research was to determine the best percentage of tomato paste addition on chicken sausage based on physicochemical quality. The material used were spent hen chicken meat, tapioca, vegetable oil, tomato paste, seasoning, herbs and spices, skim milk, and ice cube. The research method is a laboratory experimental with a completely randomize design with 4 treatments and 4 replications. Tomato paste was added to sausage formulation 0%, 5%, 10%, and 15% of the total ingredients used. The measured variables were L a*b* color, cooking loss, water holding capacity, and moisture content. The results showed that the treatments gave very significant effect (P<0.01) on L a*b* color, cooking loss, water holding capacity, and moisture content. Tomato paste addition on sausage can increase redness and yellowness but decrease lightness, increase cooking loss and moisture content, but decreased water holding capacity. It can be concluded that the best treatment on this reesearch was chicken sausage with 5% tomato paste.

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“…It is a product susceptible to lipid oxidation due to its higher fat content, which is a challenge for the food industry and can impair the acceptability of the product. 4 Antioxidants are compounds that can delay or prevent oxidation, degradation, discoloration, and rancidity, maintaining the initial sensory properties and extending the shelf life of the products. 5 In general, synthetic antioxidants have been used in meat products, due to their high stability and performance, low cost, and high availability.…”

Section: Introductionmentioning

confidence: 99%

“…Bologna sausage is an industrialized product obtained from a meat emulsion, embedded in casings, and subjected to appropriate heat treatment. It is a product susceptible to lipid oxidation due to its higher fat content, which is a challenge for the food industry and can impair the acceptability of the product 4 …”

Section: Introductionmentioning

confidence: 99%

Japanese grape (Hovenia dulcis) powder as an antioxidant agent in Bologna sausages

et al. 2022

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BACKGROUND: The Japanese grape (Hovenia dulcis Thunberg) has potential as an antioxidant due to its high content of phenolic compounds in the early maturation stages. In this study, the antioxidant sodium erythorbate (CONTROL) was replaced by Japanese grape pseudofruits dehydrated by freeze-drying (FDP) and oven drying (OP), in Bologna sausages. The commercial natural antioxidant licresse (LS), based on licorice, has also been studied.RESULTS: No significant differences (P < 0.05) were observed for the proximate composition and the texture profile of the Bologna sausages. An increase in pH was observed during storage for all formulations. At 28 days, the treatments FDP and OP were darker (lower L* values) and less red (lower a* values), possibly due to the presence of tannins in these samples, which may have bound with the iron present in myoglobin and minimized the oxidation reactions. The use of different antioxidants affected the nitrite contents of the Bologna sausages during storage. Regarding the lipid oxidation, the Japanese grape powder was more effective in delaying the oxidation reactions in Bologna sausages after 14 and 21 days of storage when compared to LS and the CONTROL, respectively. CONCLUSION: The Japanese grape powders were effective in retarding the lipid oxidation of Bologna sausages, possibly due to the presence of bioactive compounds, such as phenolic compounds, tannins, and ascorbic acid, showing the potential of these pseudofruits as antioxidants for use in meat products.

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Effects of xanthan gum, canning and storage period on fatty acid profile and cholesterol oxidation of restructured low-fat meat product of India

Cited by 15 publications

References 47 publications

Dietary cholesterol oxidation products: Perspectives linking food processing and storage with health implications

Dietary cholesterol oxidation products: Perspectives linking food processing and storage with health implications

The quality of spent hen chicken sausage with the addition of tomato paste (Solanum lycopersicum) as natural food colorant

Japanese grape (Hovenia dulcis) powder as an antioxidant agent in Bologna sausages

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