Flavor and aroma problems and their measurement in meat, poultry and fish products

Gray, J. I.; Pearson, A. M.; Monahan, Frank J.

doi:10.1007/978-1-4615-2167-9_10

Cited by 15 publications

(18 citation statements)

References 195 publications

(158 reference statements)

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“…The TBA value was the highest for F2 and F3 (0.8 mg kg −1 ; Table 3) as might be expected, because F3 contains 64.9% MDCM (the highest level) and F2 contains a moderately high level (38.3%). A high value in F3 could be anticipated, because the phospholipid fraction of the lipid has been shown to contribute approximately 90% of the TBA‐reactive substances in chicken fat (Gray et al. , 1994) and MDCM contributes a high phospholipid content.…”

Section: Resultsmentioning

confidence: 99%

Properties of five canned luncheon meat formulations as affected by quality of raw materials

Abdullah

2006

Int J of Food Sci Tech

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Five formulations for commercial luncheon meat were prepared and canned, then analysed for proximate composition, thiobarbituric acid (TBA) value, peroxide value, pH, acidity (% as free fatty acid, FFA) and subjected to sensory analysis. Small differences (P ¼ 0.05) in the proximate composition were recorded, but all samples came within the required Jordanian Standard for the product. TBA values were the highest in luncheon meat containing the highest percentage of mechanically deboned chicken meat. The most preferred colour to the panel was achieved in samples containing the greatest percentage of beef heart and lowest fat content; these samples were also the juiciest. The highest scoring samples for sensory evaluation were those that contained beef flank, topside and heart.

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Section: Resultsmentioning

confidence: 99%

Properties of five canned luncheon meat formulations as affected by quality of raw materials

Abdullah

2006

Int J of Food Sci Tech

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“…Roeber et al (2005) determined that a greater percentage of steaks from steers fed 40% WDG or 40% dry DG (DDG) were considered moderately unacceptable during retail display when compared with steers fed smaller amounts of DG. Gray et al (1994) reported that feeding regimen can also affect flavor and lipid oxidation. Mancini and Hunt (2005) found that color effects were attributed to the relationship between lipid and pigment oxidation, particularly the instability of PUFA.…”

Section: Introductionmentioning

confidence: 99%

Impact of feeding various amounts of wet and dry distillers grains to yearling steers on palatability, fatty acid profile, and retail case life of longissimus muscle1

Kinman

Hilton

Richards

et al. 2011

Journal of Animal Science

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Due to increased production of ethanol, abundance of distillers grains (DG) is increasing. Steers (n = 176) were assigned to 1 of 5 treatment groups: steam-flaked corn (SFC), 10% dry DG (DDG), 10% wet DG (WDG), 20% WDG, or 30% WDG. The objectives were to determine the effects of feeding greater amounts of WDG, or DDG on meat quality. Steaks, 2.54 cm, were cut from strip loins and identified for simulated retail display, Warner-Bratzler shear force analysis, palatability, and fatty acid composition. Steaks from cattle fed 10% WDG and 30% WDG had smaller (P < 0.05) Warner-Bratzler shear force values than steaks from cattle fed 20% WDG. Trained sensory panelists found no differences (P > 0.05) in overall tenderness and off-flavors. No differences were found in total SFA and MUFA composition among treatments; however, 20% and 30% WDG had a greater proportion of PUFA and n-6 fatty acids than 10% WDG. No differences were found during simulated retail display between various amounts of WDG. Further research needs to be conducted to evaluate methods that aid in increasing shelf life of steaks from cattle fed greater rates of WDG.

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Section: Introductionmentioning

confidence: 99%

“…Almost all free and packaged foods and drinks undergo gradual changes during storage. Ignoring the degradation caused by microorganisms, the typical cause of spoiling is the presence of oxygen and the products of chemical oxidation (Gray et al, 1994;Du, 1997). The process of auto-oxidation and the development of rancidity involve a free radical chain mechanism with several steps (Rossignol-Castera, 1998).…”

Section: Introductionmentioning

confidence: 99%

Effect of flavonoids on the oxidative stability of corn oil during deep frying

Naz

Siddiqi

Sayeed

2008

Int J of Food Sci Tech

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To study the effect of flavonoids on the stability of frying oil, refined corn oil was analysed periodically for its peroxide value (PV), p-anisidine value (p-AV) and iodine value (IV) after its use for deep-frying of French fries at 180°C for varying periods of time, namely 30, 60 and 90 min. PV and p-AV values increased with respect to time while a decrease in IV was observed with increase in time (P < 0.001). Deep-frying of French fries in corn oil was then carried out in the presence of flavonoids, viz. pelargonidin, cyanidin, quercetin, myrecetin and gallic acid as antioxidants. All antioxidants effectively reduced the oxidation rate in the oil, as detected by decrease in PVs and p-AVs and relatively low reduction rate in IVs (P < 0.001). The order of antioxidative activity was gallic acid > quercetin > myrecetin > cyanidin > pelargonidin.

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Flavor and aroma problems and their measurement in meat, poultry and fish products

Cited by 15 publications

References 195 publications

Properties of five canned luncheon meat formulations as affected by quality of raw materials

Properties of five canned luncheon meat formulations as affected by quality of raw materials

Impact of feeding various amounts of wet and dry distillers grains to yearling steers on palatability, fatty acid profile, and retail case life of longissimus muscle1

Effect of flavonoids on the oxidative stability of corn oil during deep frying

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