Gelation of Crude Myofibrillar Protein Isolated From Beef Heart Under Antioxidative Conditions

Xiong, Youling L.; Decker, Eric A.; Robe, Gerald H.; Moody, W. G.

doi:10.1111/j.1365-2621.1993.tb06156.x

Cited by 84 publications

(54 citation statements)

References 21 publications

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“…In the current study, pH values in the groups with DTRG were not the determining factor for breast meat color. According to Xiong et al (1993), improvement in meat quality may be partially due to the fact that the effectiveness of an antioxidant agents such as polyphenols or flavonoids is based on pH; however, phenolic compounds do not always respond to a reduction in pH. Currently, the mechanism underlying this difference between pH and meat color for the different types of red ginseng is still unclear.…”

Section: Ph and Meat Colormentioning

confidence: 99%

Breast meat quality of broilers fed fermented red ginseng marc powder mixed with red-koji during storage

Kim

Lee

Choi

2016

Emir. J. Food Agric

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Section: Ph and Meat Colormentioning

confidence: 99%

Breast meat quality of broilers fed fermented red ginseng marc powder mixed with red-koji during storage

Kim

Lee

Choi

2016

Emir. J. Food Agric

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“…In effect, antioxidants extend the storage period of meat by inhibiting the initiation or propagation of oxidative chain reactions (Xiong et al, 1993). In general, natural antioxidants are preferentially used in many products in the food industry over synthetic antioxidants, such as butylated hydroxytoluene (BHT) and butylated hydroxyanisole (BHA), which may be carcinogenic to consumers (Branen, 1975;Huang et al, 2011;Reishe et al, 1998).…”

Section: Introductionmentioning

confidence: 99%

Effect of Dietary Supplementation of Wild Grape on the Antioxidative Potential of the Breast and Leg Meat of Broilers

Yong¹,

Kim²,

Jung³

et al. 2013

Korean Journal for Food Science of Animal Resources

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This study investigated the effect of wild grape (Vitis coignetiae) dietary supplementation on the antioxidative potential and quality of the breast and leg meat of broilers. A total of 36 one-day-old male Cobb broiler chicks were obtained from a commercial hatchery, and randomly assigned to 9 pens with 4 birds per pen. Then, broilers were fed 3 different dietary supplementations, including 0%, 0.25%, or 0.5% wild grape, for 2 wks at the finishing period. After slaughtering, the total phenolic content, α,α'-diphenyl-β-picryl-hydrazyl (DPPH) radical scavenging activity, 2-thiobarbituric acid reactive substances (TBARS), and total cholesterol content of broiler breast and leg meat were measured. Higher total phenolic content was recorded in the leg meat of broilers fed the wild grape when compared with the control, while breast meat did not show any difference. Dietary supplementation of 0.25% and 0.5% wild grape significantly increased DPPH radical scavenging activity of both breast and leg meat. TBARS values of both breast and leg meat were decreased by supplementation of 0.5% wild grape during storage when compared to the control, except for the leg meat at day 7. However, there was no significant difference found in total cholesterol content in both breast and leg meat. The results indicate that the antioxidative potential of broiler meat is improved by supplementing the diet with wild grape.

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“…A presença de antioxidantes aumenta a estabilidade da cor da carne irradiada (XIONG et al, 1993). Alguns antioxidantes fenólicos, tais como a vitamina E, inativam os radicais formados minimizando os danos autoxidativos na carne provocados pelo processo de irradiação.…”

Section: Bases Nitrogenadas Voláteisunclassified

Influência da radiação gama e de diferentes dietas na qualidade da carne de cordeiros Santa Inês

Souza¹,

Arthur²,

Canniatti‐Brazaca³

2009

Ciênc. Tecnol. Aliment.

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A irradiação pode eliminar os microrganismos patogênicos da carne e tornar os alimentos seguros para o consumo, além de aumentar seu tempo de estocagem devido à diminuição da flora bacteriana. Estudos têm relatado os efeitos da irradiação na qualidade da carne e também mudanças na coloração relacionadas com a dose, tipo de carne e embalagem (LIU et al., 2003). Os efeitos da radiação ionizante dependem da dose total absorvida, taxa de absorção e as condições do meio, como a temperatura, presença de oxigênio, entre outras, no momento da irradiação (BREWER, 2004).A identificação dos pigmentos gerados pela irradiação ainda não são claros. Estudos mostram que a coloração vermelha em carne fresca de porco e peru é devida à formação de oximioglobina. A coloração vermelha, todavia, pode ser produzida por várias condições. A embalagem é um fator muito importante na coloração, permitindo ou não a formação da coloração vermelha (NAM; .A coloração da carne é devida à concentração de pigmentos (mioglobina e hemoglobina) e o estado químico desses pigmentos (LAWRIE, 2002). Mioglobina é uma metaloproteína composta de globina e ferro contendo o grupo prostético heme. A globina pode estar no seu estado natural ou desnaturado, o átomo de ferro pode estar em vários estados de oxidação e a porfirina pode estar com seu anel intacto, oxidado, polimerizado AbstractThe irradiation process is an effective method for food preservation because it reduces the pathogenic and/or the number of deteriorating microorganisms. The use of low doses did not alter the organoleptic and sensorial food characteristics significantly, especially when other factors such as packaging are considered. The objective of this work is to evaluate the color, water holding capacity (WhC), and formation of volatile bases in the meat of Santa Ines lambs treated with different diets and radiation doses. Lamb samples treated with different diets: control, TAC1, TAC2 (tannins highly condensed), and sorghum were vacuum wrapped, irradiated in the doses 2 and 4 kGy and control (without irradiation), and stored under 4 °C for 15 days. The values of a* (redness) and b * (yellowness) were not influenced by the different diets and doses used in the experiment. The values of L* (lightness) differed statistically for the control diets (without irradiation) and for 2 kGy dose diet. however, the effects of the doses in each diet were not different. The values of h and C values obtained did not show statistical differences. The storage time influenced the measures of a*, b*, L, h, and C. The irradiation reduced the levels of the volatile bases and water holding capacity (WhC) although these parameters were increased due to the storage time. Keywords: irradiation; sheep; color; tannin; volatile; texture. ResumoO processo de irradiação é um método eficiente de conservação de alimentos, pois reduz o número de microrganismos patogênicos e deteriorantes. Com doses baixas, as características organolépticas e nutricionais do alimento não são alteradas significativamente, principalmente qu...

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Gelation of Crude Myofibrillar Protein Isolated From Beef Heart Under Antioxidative Conditions

Cited by 84 publications

References 21 publications

Breast meat quality of broilers fed fermented red ginseng marc powder mixed with red-koji during storage

Breast meat quality of broilers fed fermented red ginseng marc powder mixed with red-koji during storage

Effect of Dietary Supplementation of Wild Grape on the Antioxidative Potential of the Breast and Leg Meat of Broilers

Influência da radiação gama e de diferentes dietas na qualidade da carne de cordeiros Santa Inês

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