Evaluation of the antioxidant effect of ganghwayakssuk (Artemisia princeps Pamp.) extract alone and in combination with ascorbic acid in raw chicken patties

Hwang, Ko-Eun; Kim, H. W.; Choi, Yun-Sang; Lee, S. Y.; Yeo, Eui-Joo; Ham, Youn-Kyung; Choi, Soung-Hee; Lee, M. A.; Kim, C. J.

doi:10.3382/ps.2013-03274

Cited by 15 publications

(15 citation statements)

References 28 publications

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“…Generally, the TBARS values in all patties were significantly increased with the cooking process and with cool storage. These findings are in agreement with previous results using cantaloupe and other fruits or plants as additives in chicken patties regarding the inhibition of lipid oxidation during storage [ 13 , 29 , 30 ]. Madane et al evaluated the incorporation of Moringa oleifera flower in chicken nuggets and its effect on TBARS content during storage.…”

Section: Resultssupporting

confidence: 93%

Antioxidant Effect of Pumpkin Flower (Cucurbita maxima) in Chicken Patties

Santos

Rodríguez

Lorenzo

et al. 2022

Foods

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In this work, the antioxidant effect of pumpkin flower powder was evaluated in chicken patties. For this purpose, three drying methods were proposed to obtain the pumpkin flower powder and preserve its properties (antioxidants, color, odor): foam-mat drying, freeze drying, and oven drying. The drying process of the powder plays an important role in the conservation of bioactive compounds. The foam-mat drying method would allow the preservation of these compounds after cooking and after cold storage due to encapsulation like mechanism of the added proteins. Thus, these powders were selected as the most adequate vehicle to incorporate in the formulation, since patties with these additives presented the better antioxidant scores for DPPH, ABTS, and FRAP even after 7 days of storage. In addition, total polyphenolic content and the presence or thiobarbituric acid reactive substances (TBARS) were better scored in samples with the pumpkin flowers. The incorporation of the pumpkin flower additives in the patty formulation improved sensorial attributes of the chicken patties and consumers acceptance after cold storage.

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Section: Resultssupporting

confidence: 93%

Antioxidant Effect of Pumpkin Flower (Cucurbita maxima) in Chicken Patties

Santos

Rodríguez

Lorenzo

et al. 2022

Foods

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“…Salt stress involves all cellular events by strongly inducing morphological and biochemical processes in plant tissues and physiological mechanisms in the plasma membrane, changes of enzymatic reactions, and interactions among macromolecules (Hwang et al 2013;Zhu 2001). The negative effects of salt stress in plants can be identified by various parameters.…”

Section: Discussionmentioning

confidence: 99%

In vitro effects of CaO nanoparticles on Triticale callus exposed to short and long-term salt stress

et al. 2020

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Key message Ca 2+ NPs enhanced tolerance of Triticale callus under salt stress by improving biochemical activity and confocal laser scanning analysis, conferring salt tolerance on callus cells. Abstract CaO NPs (Ca 2+ ) are significant components that act as transducers in many adaptive and developmental processes in plants. In this study, effect of Ca 2+ NPs on the response and regulation of the protective system in Triticale callus under short and long-salt treatments was investigated. The activation of Ca 2+ NPs was induced by salt stress in callus of Triticale cultivars. MDA, H 2 O 2 , POD, and protein activities were determined in callus tissues. Concerning MDA, H 2 O 2 , protein activities, it was found that the Ca 2+ NPs treatment was significant, and it demonstrated a high correlation with the tolerance levels of cultivars. Tatlıcak cultivar was detected for better MDA activities in the short time with 1.5 ppm Ca 2+ NPs concentration of 50 g and 100 g NaCl. Similarly, the same cultivar responded with better H 2 O 2 activity at 1.5 ppm Ca 2+ NPs 100 g NaCl in the short time. POD activities exhibited a decreasing trend in response to the increasing concentrations of Ca 2+ NPs. The best result was observed at 1.5 ppm Ca 2+ NPs 100 g NaCl in the short term. Based on the protein content, treatment of short-term cultured callus cells with 1.5 ppm Ca 2+ NPs inhibited stress response and it significantly promoted Ca 2+ NPs signals as compared to control callus. Confocal laser scanning analysis proved that the application of Ca 2+ NPs could alleviate the adverse effects of salt stress by the inhibition of stress severity in callus cells. This study demonstrated, under in vitro conditions, that the application of Ca 2+ NPs can significantly suppress the adverse effects of salt stress on Triticale callus; it was also verified that the concentration of Ca 2+ NPs could be important parameter to be considered in adjusting the micronutrient content in the media for this plant.

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“…Terns et al [29] reported that the storage time had a significant effect on the color values of raw and cooked sausages cured with cherry powder and starter culture. Hwang et al [11] reported that the color values of frankfurter were affected by fermented red beet and starter culture since frankfurter cured with fermented red beet had lower lightness and yellowness values and a higher redness value. Furthermore, the lightness and yellowness values of frankfurter with fermented red beet decreased and the redness value increased with an increase in the duration of storage under refrigerated conditions.…”

Section: Ph and Color Of Cooked Cured Pork Loinmentioning

confidence: 99%

“…Among various microorganisms in starter culture, Staphylococcus carnosus is used widely because it could reduce nitrate to nitrite easily than any other microorganism without formation of lactic acid [10]. Hwang et al [11] reported that current food culture trend for natural food materials has a profound e ect on the meat industry, and that addition of synthetic nitrite during processing of meat and meat products is a major health concern. Previous studies have reported that alternative natural sources of nitrite are considered healthy by the consumers and they have recently been studied for their use in the meat-processing industries [12].…”

Section: Introductionmentioning

confidence: 99%

Quality of Sliced Cured Pork Loin with Spinach: Effect of Incubation Period with Starter Culture

Kim

Yong

Jang

et al. 2019

Journal of Food Quality

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An increasing concern about the usage of chemical additives in meat products has resulted in the use of natural ingredients instead of chemical additives in meat products. Therefore, this study aimed to investigate the effect of incubation period on the physicochemical characteristics of meat products cured with spinach and starter culture containing Staphylococcus carnosus. The pH, color, TBARS lipid oxidation, volatile basic nitrogen, residual nitrite content, and microbial number in cured pork loin were determined by incubating it with spinach and starter culture for the following durations: 3, 6, 9, 12, 24, and 48 h. The pH and TBARS values of cured pork loin incubated with spinach and starter culture decreased in a time-dependent manner. An increase in the incubation time from 3 to 48 h resulted in a significant increase in the redness and volatile basic nitrogen content. The residual nitrite content was observed to be maximum in samples from the I48 group followed by the control (+), preconverted nitrite group, and I24 groups. Thus, we found that incubation with spinach and starter culture for 24 h yields a good-quality cooked sliced cured pork loin.

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Evaluation of the antioxidant effect of ganghwayakssuk (Artemisia princeps Pamp.) extract alone and in combination with ascorbic acid in raw chicken patties

Cited by 15 publications

References 28 publications

Antioxidant Effect of Pumpkin Flower (Cucurbita maxima) in Chicken Patties

Antioxidant Effect of Pumpkin Flower (Cucurbita maxima) in Chicken Patties

In vitro effects of CaO nanoparticles on Triticale callus exposed to short and long-term salt stress

Quality of Sliced Cured Pork Loin with Spinach: Effect of Incubation Period with Starter Culture

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