Evaluation of cholesterol and lipid oxidation in raw and cooked minced beef stored under oxygen-enriched atmosphere

Development of a Hamburger Patty with Healthier Lipid Formulation and Study of its Nutritional, Sensory, and Stability Properties

“…Thus, the inclusion of α-tocopherol, corn, and olive oil, as well as the packaging in a modified atmosphere (20%/80% CO 2 /O 2 ) and storage at 2°C, was expected to reduce the lipid oxidation of the n−3 PUFAs carried by the deodorized fish oil in the modified hamburger patties during the storage of the product. Nevertheless, contrary to those reported by Ferioli et al (2008) for minced beef, significant increases in TBARS values were observed after cooking procedure in both conventional and modified hamburger patties.…”

“…Thus, the TBARS values of fat from modified products (Table 5) were always lower than those obtained for conventional hamburger patties, and did not show significant variation during the 8 days of storage. However, as reported by Ferioli et al (2008) for minced meat packaged under the same conditions, conventional patties showed a significant increase in TBARS values after 5 days of storage. Thus, the inclusion of α-tocopherol, corn, and olive oil, as well as the packaging in a modified atmosphere (20%/80% CO 2 /O 2 ) and storage at 2°C, was expected to reduce the lipid oxidation of the n−3 PUFAs carried by the deodorized fish oil in the modified hamburger patties during the storage of the product.…”

Effects of cooking methods and temperatures on nutritional and quality characteristics of anchovy (Engraulis encrasicholus)

“…Higher values were obtained in fried and baked samples than grilled samples. Ferioli et al (2008) stated that cooking catalyzed the formation of peroxides and heat proved to be a pro-oxidant factor. Al-Saghir et al (2004) reported that a slight lipid oxidation effect due to the heating procedures applied in salmon fillets.…”

Sample preparation: A critical step in the analysis of cholesterol oxidation products

“…A method described by Hara and Radin involved the use of n-hexane/2-propanol (3:2, v/v) mixture as the lipid extractant, while Maxwell's method reported the use of dichloromethane and methanol (Hara & Radin, 1978;Maxwell, Mondimore, & Tobias, 1986). Apart from a re-development of Hara and Radin's method, these two procedures have not found wide application in COPs analysis (Ferioli, Caboni, & Dutta, 2008;Ferioli, Dutta, & Caboni, 2010;Ubhayasekera, Tres, Cobony, & Dutta, 2010). In brief, Folch's method is by far the most widely used method, as it continues to be considered the most efficient and reliable technique for the exhaustive isolation of lipids from various tissues (Grau, Cobony, Grimpa, Baucells, & Guardiola 2001;Janoszka, 2010;Mazalli & Bragagnolo, 2007;Mazalli & Bragagnolo, 2009;Obara, Obiedziń ski, & Kołczak, 2006;Sampaio et al 2006).…”

“…For instance, Park et al (1996) reported that careful implementation of cold saponification led to 97% recovery of 7-keto, and thus, the degradation was practically negligible. Considering the above, many saponification protocols have been created at these conditions (Ferioli et al 2008;Soto-Rodriguez et al 2008;Cardenia et al 2012;Baggio & Bragagnolo, 2006;Baggio, Miguel, & Bragagnolo, 2005;Bonoli et al 2007;Morales-Aizpurua & Tenuta-Filho, 2005).…”