Lipid oxidation and protein co-oxidation in ready-to-eat meat products as affected by temperature, antioxidant, and packaging material during 6 months of storage

Wazir, Hazrati; Chay, Shyan Yea; Ibadullah, Wan Zunairah Wan; Zarei, Mohammad; Mustapha, Nor Afizah

doi:10.1039/d1ra06872e

Cited by 16 publications

(5 citation statements)

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“…Similar results were also observed for paper double-coated with PHBV films [ 15 ]. Thus, the paper-based trays had a very low transmittance percentage of light, which may be advantageous for protection against the oxidative processes of certain foods, such as oils or meat products [ 39 ]. In this regard, the micrometer-sized fibers of paper also partly reduced the light passage transmittance of the ultraviolet type A (UVA) region, seen below 400 nm.…”

Section: Resultsmentioning

confidence: 99%

Development and Characterization of Thermoformed Bilayer Trays of Paper and Renewable Succinic Acid Derived Biopolyester Blends and Their Application to Preserve Fresh Pasta

et al. 2023

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The present study reports on the development by thermoforming of highly sustainable trays based on a bilayer structure composed of paper substrate and a film made of a blend of partially bio-based poly(butylene succinate) (PBS) and poly(butylene succinate-co-adipate) (PBSA). The incorporation of the renewable succinic acid derived biopolyester blend film slightly improved the thermal resistance and tensile strength of paper, whereas its flexural ductility and puncture resistance were notably enhanced. Furthermore, in terms of barrier properties, the incorporation of this biopolymer blend film reduced the water and aroma vapor permeances of paper by two orders of magnitude, while it endowed the paper structure with intermediate oxygen barrier properties. The resultant thermoformed bilayer trays were, thereafter, originally applied to preserve non-thermally treated Italian artisanal fresh pasta, “fusilli calabresi” type, which was stored under refrigeration conditions for 3 weeks. Shelf-life evaluation showed that the application of the PBS–PBSA film on the paper substrate delayed color changes and mold growth for 1 week, as well as reduced drying of fresh pasta, resulting in acceptable physicochemical quality parameters within 9 days of storage. Lastly, overall migration studies performed with two food simulants demonstrated that the newly developed paper/PBS–PBSA trays are safe since these successfully comply with current legislation on plastic materials and articles intended to come into contact with food.

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Section: Resultsmentioning

confidence: 99%

Development and Characterization of Thermoformed Bilayer Trays of Paper and Renewable Succinic Acid Derived Biopolyester Blends and Their Application to Preserve Fresh Pasta

et al. 2023

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“…Low density polyethylene (10µm) packaging recorded the highest values of 0.43 and 0.81 of lipid oxidation at 4 0 C and 25 0 C respectively. This observation may be due the fact this packaging material may not be as strong as high-density polyethylene packaging materials in prevention of moisture and oxygen migration [27,28]. This suggests that the type of packaging material plays a crucial role in maintaining the lipid quality of the chicken nuggets.…”

Section: Sample Of Freshly Produced Chicken Nuggetmentioning

confidence: 99%

Sorption Isotherm and Effect of Packaging Materials on Proximate, Organoleptic and Lipid Oxidation Quality of Chicken Nuggets Stored at Two Different Temperatures

Alamuoye,

Olowoyeye

2024

Eur. J. Nutr. Food. Saf.

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The study Investigated sorption isotherm features and the effects of packaging materials of both high-density and low-density polyethylene on sensory properties, proximate composition and lipid oxidation of chicken nuggets in storage. Boneless chicken breast was procured from a reputable source and cut into sizeable weight of 50g each to produce the chicken nuggets used for the studies. The experimental setup for sorption isotherm analysis in this study involved using a gravimetric method to equilibrate the product at various relative humidity levels. Five (5g) grams of oven-dried chicken nugget samples of known moisture content were placed in a controlled humidity chamber, and the weight changes of the samples were monitored until equilibrium was reached. GAB equation was used to evaluate the product ware activity and monolayer moisture. Sensory assessment was evaluated using a 9- point hedonic scale while proximate composition of the chicken nuggets samples was determined according to the methods of the Association of Official Analytical Chemists. Thiobarbituric acid reactive substances (TBARS) assay was used to measure malondialdehyde (MDA) levels as a marker of lipid oxidation. The investigation showed that sensory qualities, proximate composition and lipid oxidation of chicken nuggets were markedly affected by the variance in temperature settings, with distinct disparities seen among different materials for packaging. Chicken nuggets stored at 25 0C caused a significant loss in organoleptic properties and some nutritional composition such as protein and fat. Storage of chicken nugget at 25 0C and 40 C showed a varied values in malondialdehyde as content ranged from 0.52 to 0.81 for chicken nugget stored at 250 C and 0.17 to 0.43 for the product stored at 40 C across the packaging materials investigated. The water activity and monolayer moisture results of sorption analysis revealed that good packaging materials of very low water vapour transmission rate should be used for storage of chicken nuggets as high-density polyethylene offered a promising alternative than low density polyethylene.

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“…This was most likely caused by the more reactive carbonyl groups in the yolk than in the albumen, and these groups may undergo more extensive modifications during ozonized brine salting. It is well known that highly reactive, protein-bound, lipid oxidation-derived aldehydes, such as malondialdehyde, spontaneously attack nonlipid substrates (mostly proteins) during lipid oxidation [40]. As yolk contains a higher lipid content, it can be assumed that lipid oxidation is increased in this fraction, which, in turn, can foster protein oxidation.…”

Section: Protein and Lipid Oxidationsmentioning

confidence: 99%

A Novel Approach for the Production of Mildly Salted Duck Egg Using Ozonized Brine Salting

Wongnen

Panpipat

Saelee

et al. 2023

Foods

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Salted eggs are normally produced by treating fresh duck eggs with a high salt concentration in order to acquire distinctive features and excellent preservation capabilities as a result of a series of physicochemical changes. This method, however, induces a high salt content in the product. The goal of this research was to create a new way of producing mildly salted duck eggs using ozonized brine salting. The brine was made by dissolving NaCl (26% w/v) in water or ozonized water at a concentration of 50 ng ozone/mL (ozonized brine). Compared to brine, ozonized brine resulted in salted eggs with reduced ultimate salt levels in both albumen and yolk (p < 0.05). The Haugh unit of the salted eggs generated by ozonized brine was similar to that of the brine-made salted egg group (p > 0.05), but the salted egg produced by ozonized brine matured and solidified faster because the yolk index (0.62) was higher than that of the brine (0.55) (p < 0.05). The final pH of salted eggs generated with brine and ozonized brine was not different (p > 0.05). Regardless of the salting method, both salted eggs contained low TVB-N content (<10 mg/100 g). Ozonized brine increased the protein carbonyl content in salted albumen, which may be related to albumen protein aggregation and served as a salt diffusion barrier. However, after boiling the salted egg, the protein carbonyl level was comparable to that of fresh albumen. The TBARS levels of boiled salted albumen prepared with brine and ozonized brine were comparable (p > 0.05), and the value was extremely low (~0.1 mg MDA equivalent/kg). The TBARS value of the salted yolk prepared with brine was higher than that of the salted yolk prepared with ozonized brine (p < 0.05), and both salted yolks showed increased TBARS values after cooking (p < 0.05). The albumen and yolk components appeared to be altered similarly by both brine and ozonized brine, according to the FTIR spectra. Furthermore, the appearance and color of the yolk and albumen in salted eggs prepared with brine and ozonized brine were comparable. Boiled salted albumen produced with ozonized brine had a denser structure with fewer voids. This could be attributed to the final salted egg’s lower salt content and lower salt diffusion rate, which were likely caused by protein oxidation and, as a result, aggregation when ozonized brine was used.

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Lipid oxidation and protein co-oxidation in ready-to-eat meat products as affected by temperature, antioxidant, and packaging material during 6 months of storage

Abstract: Ambient-storage-friendly, ready-to-eat (RTE) meat products are convenient in emergencies, such as earthquakes, flash floods and the current global Covid-19 lockdown.

Cited by 16 publications

References 50 publications

Development and Characterization of Thermoformed Bilayer Trays of Paper and Renewable Succinic Acid Derived Biopolyester Blends and Their Application to Preserve Fresh Pasta

Development and Characterization of Thermoformed Bilayer Trays of Paper and Renewable Succinic Acid Derived Biopolyester Blends and Their Application to Preserve Fresh Pasta

Sorption Isotherm and Effect of Packaging Materials on Proximate, Organoleptic and Lipid Oxidation Quality of Chicken Nuggets Stored at Two Different Temperatures

A Novel Approach for the Production of Mildly Salted Duck Egg Using Ozonized Brine Salting

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