Injection of conjugated linoleic acid into beef strip loins

Baublits, R.T.; Pohlman, F.W.; Brown, A.H.; Johnson, Z. B.; Proctor, Andrew; Sawyer, Jason T.; Dias-Morse, P.N.; Galloway, D. L.

doi:10.1016/j.meatsci.2006.07.006

Cited by 29 publications

(49 citation statements)

References 22 publications

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“…TBARS values were reduced by 13.3 %, 16.3 %, and 12.8 % for 0, 5, and 30 days of storage in sucuks produced with 2 % CLA, respectively. Similarly, Baublits et al (2007), Hur et al (2004) and Chae et al (2004) reported lower TBARS for ground beef patties and beef with CLA than control. In another study a decrease in TBARS of emulsion type sausage as substituted CLA source was also reported (Hah et al 2006).…”

Section: Tbarsmentioning

confidence: 83%

“…They also reported that CLA improved the oxymyoglobin stability due to its antioxidant effect. Previous study showed that CLA treatments in beef strip loin resulted in higher L* values than control group (Baublits et al 2007). In addition, Hah et al (2006) reported similar results in emulsion type sausage.…”

Section: Color Analysismentioning

confidence: 90%

“…In another study, it has reported that liver patties produced CLA showed a three times higher PUFA and significantly lower level MUFA and SFA content compared to control and liver patties produced with olive oil. Similarly, CLA injection into beef loin strip was reported to increase the amount of CLA and PUFA of samples (Baublits et al 2007). Moreover Juàrez et al (2009) reported that CLA supplementation was able to get high CLA levels in sausages.…”

Section: Fatty Acid Compositionmentioning

confidence: 95%

“…Similarly, Baublits et al (2007) reported that there were no differences in beef pH among the CLA treatments.…”

Section: Chemical Compositionmentioning

confidence: 96%

“…The cis-9,trans-11 and trans-10,cis-12 CLA isomers increased from 0.98 to 3.56 % and from 0.07 to 1.25 %, respectively, in sucuks containing 3 % added CLA (P<0.05; Table 2). Baublits et al (2007) reported that amount of cis-9,trans-11 and trans-10,cis-12 isomer of CLA in steak similarly could be increased by injection of powder and oil form of CLA. The authors stated that the increase in cis-9,trans-11 and trans-10,cis-12 isomer of CLA in beef strip loin ranged from 1,600 to 2,500 % and from 16,000 to 23,000 % respectively.…”

Section: Fatty Acid Compositionmentioning

confidence: 99%

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Effect of conjugated linoleic acid enrichment on the quality characteristics of Turkish dry fermented sausage

Özer

Kılıç

2014

J Food Sci Technol

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The effects of conjugated linoleic acid (CLA) enrichment on lipid oxidation, the fatty acid profile, physicochemical, sensory and microbiological features of sucuk were investigated. The control sucuk did not contain CLA, however, other groups contained 0.5 %, 1 %, 1.5 %, 2 %, 2.5 %, and 3 % CLA, respectively. The results indicated that CLA concentration was increased in sucuk with CLA addition (p<0.05). CLA concentration decreased (p<0.05) during the fermentation period, but did not alter during the storage. Lipid oxidation gradually increased with the increasing of storage in all treatments (p<0.05). However, addition of CLA decreased lipid oxidation compared to control (p<0.05). With regard to color, higher L* values were observed in 2 % CLA treatment group compared to other treatments during storage (p<0.05). Moreover, CLA addition resulted in increased a* values in sucuk (p<0.05). With the addition of CLA, saturated fatty acids in sucuk decreased and poly-unsaturated fatty acids and conjugated linoleic acids increased (p<0.05).

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Section: Tbarsmentioning

confidence: 83%

Section: Color Analysismentioning

confidence: 90%

Section: Fatty Acid Compositionmentioning

confidence: 95%

“…Similarly, Baublits et al (2007) reported that there were no differences in beef pH among the CLA treatments.…”

Section: Chemical Compositionmentioning

confidence: 96%

Section: Fatty Acid Compositionmentioning

confidence: 99%

See 3 more Smart Citations

Effect of conjugated linoleic acid enrichment on the quality characteristics of Turkish dry fermented sausage

Özer

Kılıç

2014

J Food Sci Technol

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Meat Based Functional Foods

Ravani¹,

Sharma²

2022

Functional Foods

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Effect of olive leaf extract marination on heterocyclic aromatic amine formation in pan‐fried salmon

Macit

Kızıl

2022

J Sci Food Agric

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BACKGROUND: In this study, the reducing effects of varying levels of olive leaf extract (0%, 0.25%, 0.5%, 1% and 2%) on the formation of heterocyclic aromatic amines (HAAs) in pan-cooked salmon at 180 and 220 °C were examined. RESULTS: All salmon samples were analyzed for ten HAAs: IQx, IQ, MeIQx, MeIQ, 4,8-DiMeIQx, 7,8-DiMeIQx, PhIP, A⊍C, MeA⊍C and Trp-P-2. The most abundant HAA was MeIQ (≤2.98 ng g −1 ) followed by Trp-P-2 (≤2.40 ng g −1 ), MeIQx (≤0.83 ng g −1 ), IQ (≤0.41 ng g −1 ), 7,8-DiMeIQx (≤0.29 ng g −1 ), 4,8-DiMeIQx (≤0.16 ng g −1 ) and IQx (≤0.06 ng g −1 ). However, PhIP, A⊍C and MeA⊍C were undetectable in all samples. In the control samples, HAAs were found at levels ranging from not detected to 2.40 ng g −1 . Total HAA content was between 0.81 and 4.03 ng g −1 . The olive leaf extracts reduced the total HAA levels at all certain concentration levels at 180 °C and the reducing effects were found to be 32.78-77.69%.CONCLUSION: The current study displayed that olive leaf extracts could be efficient when added in up to 1% concentration prior to cooking for reducing HAA formation without changing organoleptic characteristics of salmon.

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Injection of conjugated linoleic acid into beef strip loins

Cited by 29 publications

References 22 publications

Effect of conjugated linoleic acid enrichment on the quality characteristics of Turkish dry fermented sausage

Effect of conjugated linoleic acid enrichment on the quality characteristics of Turkish dry fermented sausage

Meat Based Functional Foods

Effect of olive leaf extract marination on heterocyclic aromatic amine formation in pan‐fried salmon

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