Inhibition of Lipid Oxidation by MRP Antioxidant in Enriched Cooked Beef Patties with Polyunsaturated Fatty Acids

Abstract

The addition of n3 polyunsaturated fatty acids to foods is an emerging area of commercial and academic interest. However, the incorporation of n3 polyunsaturated fatty acids into food systems is potentially problematic due to their propensity to oxidize easily. The antioxidant capacity of MRP has mostly been studied in vitro, in fresh chicken, mutton and pork, and in precooked ground pork and beef patties and sausages. The aim of this study is to evaluate the antioxidant properties as well as the antioxidant effect of a preformed Maillard Reaction Product (MRP) from sarcoplasmic proteins/malondialdehyde, known for its antioxidant effect on water/oil emulsion and on lipid oxidation of beef patties when the level of n3 PUFA is improved. The MRP presented a high reducing power, a low phenolic compound content (9.2 mg gallic acid equivalent/g and 798.3 mg quercetin equivalent/g), and a minor DPPH and ABTS+ radicals scavenging activity (34 % and 23,5 %, respectively). All concentrations of MRP assayed inhibited hydroperoxide formation and thiobarbituric acid reactive substances (TBARS) production during refrigerated storage of enriched meat patties. The 3% concentration was the most efficient and exerted an 83 % and 85 % inhibition of peroxidation measured as peroxide value and TBARS, respectively.

Effects of ε‐polylysine and chitooligosaccharide Maillard reaction products on quality of refrigerated sea bass fillets

“…Those results showed that COS, ɛ‐ PL, and LC‐MRPs had the inhibiting effect of lipid oxidation in sea bass, and LC‐MRPs had the best effect. Chitooligosaccharides and ɛ‐ PL will generate Maillard reaction products (MRPs) with antioxidant properties during heating, such as reducing reductones and melanoidins 47‐50 …”

“…Chitooligosaccharides and ϵ-PL will generate Maillard reaction products (MRPs) with antioxidant properties during heating, such as reducing reductones and melanoidins. [47][48][49][50] Changes in K-value The nucleotide catabolism of sea bass fillets was affected by bacteria and endogenous enzymes. The pathway was ATP → ADP → AMP → IMP→HxR → Hx.…”

Antioxidant Effect of Bovine Plasma Proteins Modified via Maillard Reaction on n3 Fortified Beef Patties

“…Patties were formed in Petri dishes to obtain samples of 100 g each one (9 cm diameter and 1.5 cm thickness). The MRP levels were established in previous studies [22]. According to the limit level allowed, 0.02 g of BHA per g of fat was added [31].…”

“…Food industries usually resort to the use of synthetic antioxidants to prevent lipid oxidation, although the scientific evidence of their possible toxic effects and the consumers' preferences for natural products force the meat industry to use naturally occurring antioxidants. In this regard, research works include fruit juices [16], tea extracts [17], residues from the wine industry [18] and different Maillard reaction products such as amino acidsugar reaction products [19] [20], porcine plasma proteins-sugar reaction products [21] and other protein-aldehydes reaction products [22] [23]. The addition of such substances usually darkens the meat product, limiting its use due to the impact on food colour.…”

Nutrients Retention in Functional Beef Burgers With Especial Emphasis on Lipid Profile

“…The addition of n3 polyunsaturated fatty acids (PUFA) to foods -e.g. adding soybean oil-is an emerging area of commercial and academic interest to improve composition of meat products, especially the fatty acid profile [5]. The manner that the oil is added in meat products is important because affects yield during cooking and generally, to reduce this loss some additives as soy protein concentrates or isolates are used [6], [7].…”