Influence of heat treatment on lipid oxidation and glutathione peroxidase activity in chicken and duck meat

Hoac, Tien; Daun, Charlotte; Trafikowska, Ursula; Zackrisson, Josefin; Åkesson, Björn

doi:10.1016/j.ifset.2005.10.001

Cited by 60 publications

(28 citation statements)

References 27 publications

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“…Since thirty selenoproteins have been previously reported, it is quite possible that the selenium added to the birds diet in the present study was used for other metabolic activities than the GSH-Px synthesis. The GSH-Px activity values observed in our study were similar to those observed by HOAC et al (2006) in chicken breast (0.050 U.g -1 ) but lower than those observed by Daun and Akesson (2004a) in chicken breast (0.7 to 1.0 U.g -1 ).…”

Section: Gsh-px Activity In Chicken Thigh Meat Six Hours After Slaughtersupporting

confidence: 85%

“…On the other hand, Moreira et al (2001) and Penha-Silva et al (2005) pre-incubated the medium at 37 °C for 10 minutes before adding the starter. Some authors report that the immediate reaction takes place at 37 °C, without pre-incubation (LINDMARK-MANSSON et al, 2001;HOLOVSKÁ JUNIOR et al, 2003;HOAC et al, 2006). Other studies report the use of temperatures for reactions that range from 20 °C to 25 °C (LEE; MEI; DECKER, 1997;HERNÁNDEZ;PARK;RHEE, 2002).…”

Section: Effect Of Different Pre-incubation Conditions Of the Reactiomentioning

confidence: 99%

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Investigation of glutathione peroxidase activity in chicken meat under different experimental conditions

et al. 2012

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Due to the fact that previous studies on the enzymatic activity of Glutathione peroxidase (GSH-Px) diverge widely in their methodology and results, this study aimed to investigate the influence of different analytical conditions on GSH-Px activity in chicken thighs from broilers that were fed different diets with different sources and concentrations of selenium. GSH-Px activity was evaluated six hours after slaughter and 120 days after frozen storage at -18 ºC. The different analytical conditions included time of pre-incubation (0, 10 and 30 minutes), reaction medium, types of substrate (H2O2 (0.72 mM, 7.2 mM, and 72 mM) and Terc-butil hydroperoxide 15 mM), and different buffer concentrations (buffer 1, potassium phosphate 50 mM pH 7.0 + EDTA 1 mM + mercaptoethanol 1 mM, and buffer 2, tris-HCl 50 mM pH 7.6 + EDTA 1 mM + mercapthanol 5 mM). The results show that the highest GSH-Px activity was observed when enzyme and substrate were in contact at 22 ºC without any pre-incubation, and that, when used at concentrations above 0.72 mM, hydrogen peroxide saturated the GSH-Px enzyme and inhibited its activity. The enzyme presented higher affinity to hydrogen peroxide when compared to terc-butil peroxide, and the addition of a buffer containing mercaptoethanol did not increase GSH-Px enzymatic activity. The activity of GSH-Px was not influenced by the source and concentration of selenium in the diet either. The obtained results allowed the determination of the best temperature of contact between the enzyme and substrate (22 ºC), the optimum concentration, and the type of substrate and buffer to be used. This information is extremely useful for future studies on GSH-Px activity in meat due to the divergence and little information found in the literature.

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Section: Gsh-px Activity In Chicken Thigh Meat Six Hours After Slaughtersupporting

confidence: 85%

Section: Effect Of Different Pre-incubation Conditions Of the Reactiomentioning

confidence: 99%

Investigation of glutathione peroxidase activity in chicken meat under different experimental conditions

et al. 2012

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“…TBARS values of all samples increased with increasing storage time. Lipid oxidation in meat can be induced by heat treatment (Hoac, Daun, Trafikowska, Zackrisson, & Åkesson, ). So, on the first day of the experiment, the pasteurized samples showed significantly higher TBARS values than the control group without any pasteurization treatment ( p < .05).…”

Section: Resultsmentioning

confidence: 99%

Effects of post‐packaging pasteurization process on microbial, chemical, and sensory qualities of ready‐to‐eat cured vacuum‐packed Turkey breast

Anaraki

Abbasvali

Bonyadian

2020

Journal of Food Safety

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Ready‐to‐eat (RTE) cured vacuum‐packed turkey breast was pasteurized (80°C, 5.5 min) and stored at 8°C (like supermarkets refrigerator temperature). After 42 days (current shelf life of this product), in control group (RTE cured vacuum‐packed turkey breast), the number of mesophilic, anaerobic, lactic acid bacteria, mold and yeast, coliform, and psychrotrophic increased 5.82, 6.85, 5.85, 4.75, 1.49, and 5.57 log CFU/g, respectively. However, in the pasteurized samples, the number of mesophilic, anaerobic, and lactic acid bacteria increased 1.86, 2.12, and 2.28 log CFU/g, respectively, and mold and yeast, coliform, and psychrotrophic bacteria were under the detection limit. The effects of post‐packaging pasteurization on the reduction of total mesophilic, anaerobic and lactic acid bacteria counts on Day 42 of storage was 7.04 ± 0.33, 4.73 ± 0.11, and 5.58 ± 0.11 log CFU/g, respectively. Sensory quality of treated samples was significantly better than the control's (p < .05). Post‐packaging pasteurization (PPP) significantly inhibited the reduction in the pH and the increase in TVB‐N, TBARS, titratable acidity, and drip loss (p < .05). This study shows the effectiveness of PPP on microbial, chemical, and sensory quality of cured vacuum‐packed turkey breast during cold storage.

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“…Selenium is a constituent of cellular and plasma glutathione peroxidase, and is an essential enzyme in nutrient metabolism and cellular function including protein synthesis, cell growth, and immune response. Glutathione peroxidise acts as an antioxidant by catalyzing the reduction of hydrogen peroxide and many lipid peroxides (Hoac and others 2006).…”

Section: Introductionmentioning

confidence: 99%

“…As previously discussed, the lack of antioxidant efficiency during heat processing may be related to the high level of ω‐3 PUFAs and to the degradation of antioxidants, in vivo (animals) and during heating. In fact, selenium works as an antioxidant via the gluthathione peroxidase enzyme which decreases its activity by 95% above 80 °C (Hoac and others 2006). Moreover, Seinhart and Rathjen (2003) reported that roasting of meat resulted in a 50% to 70% loss of tocopherols due to oxidation.…”

mentioning

confidence: 99%

Effects of Vitamin E and Organic Selenium on Oxidative Stability of ω‐3 Enriched Dark Chicken Meat during Cooking

Perez

Zuidhof

Renema

et al. 2010

Journal of Food Science

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The influence of vitamin E and selenomethionine (SeMet) on lipid oxidation in frozen-raw and cooked omega-3 enriched dark chicken meat was evaluated. Feed was supplemented with 2 levels of vitamin E (250 and 50 IU/kg of feed) and selenium (0.1 mg of sodium selenite/kg of feed and 0.3 mg of SeMet/kg of feed). An extruded linseed product was used as the alpha-linolenic acid source. Fatty acid (FA) profile, oxysterols, and thiobarbituric reactive acid substances (TBARs) were analyzed in frozen-raw, boiled, pan-fried, and roasted meat. After 6 mo of storage, oxysterols in frozen-raw meat remained stable with either high or low levels of dietary antioxidants. During cooking, high levels of vitamin E reduced oxysterol formation, whereas high levels of SeMet were inconsistent and even increased oxysterols during roasting. TBARs in frozen-raw meat stored for 6 mo were inhibited by high levels of either antioxidant. Conversely, no protective effect during cooking was observed at this time of storage. After 12 mo at -30 degrees C no antioxidant protection was observed.

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Influence of heat treatment on lipid oxidation and glutathione peroxidase activity in chicken and duck meat

Cited by 60 publications

References 27 publications

Investigation of glutathione peroxidase activity in chicken meat under different experimental conditions

Investigation of glutathione peroxidase activity in chicken meat under different experimental conditions

Effects of post‐packaging pasteurization process on microbial, chemical, and sensory qualities of ready‐to‐eat cured vacuum‐packed Turkey breast

Effects of Vitamin E and Organic Selenium on Oxidative Stability of ω‐3 Enriched Dark Chicken Meat during Cooking

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