Formation of oxysterols during thermal processing and frozen storage of cooked minced meat

Sabolová, Monika; Pohořelá, Barbora; Fišnar, Jakub; Kouřimská, Lenka; Chrpová, Diana; Pánek, Jan

doi:10.1002/jsfa.8386

Cited by 14 publications

(13 citation statements)

References 41 publications

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“…Superoxide radicals (O 2 − ), hydrogen peroxide (H 2 O 2 ), hydroxyl radicals ( − OH), and singlet oxygen ( 1 O 2 ) are commonly defined ROS (Pizzino et al., 2017). ROS content in frozen stored meat can increase 2–3 folds, especially if they are fatty or rich in PUFAs (Librelotto et al., 2009; Sabolova et al., 2017). Such high, supra‐physiological levels of advanced lipid oxidation end‐products (ALEs) like ROS, if consumed, can have deleterious effects on consumer (human) health (Kanner, 2007); contra‐arguments exist too (Baynes, 2007).…”

Section: Results Of Literature Review and Metadata Analysesmentioning

confidence: 99%

Icy affairs: Understanding recent advancements in the freezing and frozen storage of fish

Jia

Roy

Pan

et al. 2022

Comp Rev Food Sci Food Safe

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Freezing methods have evolved over the last 30 years. This review states the effect of various freezing methods on the quality of fish and seafood. Freezing temperatures, freezing, and frozen storage temperatures were also analyzed and reviewed. The changes in the ice crystal, protein, and lipid affect the fish quality and nutritional value during freezing and frozen storage. Freezing methods when combined with various additives or preprocessing approaches help improve the efficacy of freezing and frozen storage. Several experimental or emerging methods also have positive effects on the products' quality. According to the metadata reanalysis of quality markers, freshly frozen fish using different freezing methods may vary much in terms of ice diameter, but not others. High pressure freezing or immersion freezing‐derived fish retains the best quality through frozen storage. More data are required on freezing methods (electrical‐assisted freezing, microwave‐assisted freezing, magnetic‐assisted freezing, radiofrequency‐assisted freezing, and the commercial's application and investment should be considered in the future. This review sheds light on finding a balanced initial shear force during freezing and the use of certain additives to control freezing‐related damages. Focusing on ice diameter alone may be futile (e.g., liquid N2 freezing). Future optimization of technologies should be in a way that several processes along the farm to fork such as freezing, frozen storage, thawing, thermal processing of fish, and even refabrication of food should mutually complement each other's needs to deliver safe and high‐quality fish to the consumer's plate, even after a prolonged shelf‐life.

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Section: Results Of Literature Review and Metadata Analysesmentioning

confidence: 99%

Icy affairs: Understanding recent advancements in the freezing and frozen storage of fish

Jia

Roy

Pan

et al. 2022

Comp Rev Food Sci Food Safe

View full text Add to dashboard Cite

show abstract

“…The average oxysterols amount present in meat and meat-products varies from 0.1 to 18.7 µg/g [ 76 ]. However, these concentrations may modify depending on the heat treatment, the type and duration of storage and the meat matrix composition [ 77 , 78 ]. The oxysterols formation is a temperature-dependent process, as dramatic increase in foods cooked to high temperatures was observed [ 79 , 80 ].…”

Section: Meat Consumption As a Source Of Oxidative Stressmentioning

confidence: 99%

“…The oxysterols formation is a temperature-dependent process, as dramatic increase in foods cooked to high temperatures was observed [ 79 , 80 ]. On the other hand, as with the vast majority of lipids, light and the oxygen presence are key factors in oxidative processes, both conditioned by exposure time [ 78 ]. Furthermore, all these processes are influenced by the lipid composition of the meat-matrix, with a greater formation of oxysterols being observed in PUFA-rich meat-products [ 76 , 81 ].…”

Section: Meat Consumption As a Source Of Oxidative Stressmentioning

confidence: 99%

Can Meat and Meat-Products Induce Oxidative Stress?

et al. 2020

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High meat and meat-products consumption has been related to degenerative diseases. In addition to their saturated fatty acids and cholesterol contents, oxidation products generated during their production, storage, digestion, and metabolization have been largely implicated. This review begins by summarizing the concept of meat and meat-products by the main international regulatory agencies while highlighting the nutritional importance of their consumption. The review also dials in the controversy of white/red meat classification and insists in the need of more accurate classification based on adequate scores. Since one of the negative arguments that meat receives comes from the association of its consumption with the increase in oxidative stress, main oxidation compounds (malondialdehyde, thermaloxidized compounds, 4-hydroxy-nonenal, oxysterols, or protein carbonyls) generated during its production, storage, and metabolization, are included as a central aspect of the work. The review includes future remarks addressed to study the effects meat consumption in the frame of diet–gene interactions, stressing the importance of knowing the genetic variables that make individuals more susceptible to a possible oxidative stress imbalance or antioxidant protection. The importance of consumed meat/meat-products in the frame of a personalized nutrition reach in plant-food is finally highlighted considering the importance of iron and plant biophenols on the microbiota abundance and plurality, which in turn affect several aspects of our physiology and metabolism.

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“…Kilvington et al (2021) used a mixture of diethyl ether and ethanol to extract lipids from infant formulas. Sabolová et al (2017) extracted fat from cooked meat using a mixture of hexane and dichloromethane using a soxhlet apparatus. However, considering that different food matrices contain their distinct lipids profile, there is no one optimal method for extraction of COPs from foods.…”

Section: Pretreatment Of Samplesmentioning

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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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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Formation of oxysterols during thermal processing and frozen storage of cooked minced meat

Abstract: Inadequate culinary conditions used for preparation of baked meat can contribute to an increased oxysterol intake in the diet. Frozen storage did not stop oxysterol formation. The inhibition effect of marjoram on sterols oxidation was not confirmed. © 2017 Society of Chemical Industry.

Cited by 14 publications

References 41 publications

Icy affairs: Understanding recent advancements in the freezing and frozen storage of fish

Icy affairs: Understanding recent advancements in the freezing and frozen storage of fish

Can Meat and Meat-Products Induce Oxidative Stress?

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

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