Lipid Oxidation of Muscle Foods

Erickson, Marilyn C.

doi:10.1201/9781420046649.ch12

Cited by 35 publications

(82 citation statements)

References 366 publications

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“…higher proportions of PUFA in PL in order to keep fluidity of membranes), location and arrangement ( i.e. at the tissue‐air interface) and proximity to catalytic sites of oxidative enzymes 71. On the other hand, PL such as phosphatidylcholine (PC), phosphatigylethanolamine (PE) and phosphatidylinositol (PI) are also known as antioxidants.…”

Section: Novel Antioxidantsmentioning

confidence: 99%

Novel antioxidants in food quality preservation and health promotion

Shahidi

Zhong

2010

Euro J Lipid Sci & Tech

382

253

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Autoxidation in food and biological systems is responsible for a multitude of adverse effects and implications in human health as well as in food stability and preservation. Antioxidants play a major role in preventing or delaying autoxidation and have attracted much attention as food stabilizers, dietary supplements and natural health products. Both synthetic and natural antioxidants are widely used in food products and an ever increasing number of research papers have appeared in the recent literature on the discovery and application of natural antioxidants and their therapeutic use in inhibiting a myriad of diseases. However, some common synthetic antioxidants have also become controversial due to their potential adverse effects on health. This overview provides the latest developments about novel antioxidants, particularly phenolic derivatives, peptides/protein hydrolysates, phospholipids and polysaccharides, and their role in food quality preservation and human health promotion.

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Section: Novel Antioxidantsmentioning

confidence: 99%

Novel antioxidants in food quality preservation and health promotion

Shahidi

Zhong

2010

Euro J Lipid Sci & Tech

382

253

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“…Carbon‐hydrogen bond dissociation energies of a FA are lowest between adjacent double bonds. Consequently, these positions are the thermodynamically favoured sites for the attack by lipid peroxyl radicals (Erickson, ). Moreover, it is established that during cold storage, lipid hydrolysis also occurs and PUFA contents substantially decrease (Saldanha & Bragagnolo, ).…”

Section: Introductionmentioning

confidence: 99%

Fatty acids, volatile compounds and microbial quality preservation with an oregano nanoemulsion to extend the shelf life of hake (Merluccius hubbsi) burgers

Asensio

Quiroga

Huang

et al. 2018

Int J of Food Sci Tech

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Hake (Merluccius hubbsi) is the most important fish of Argentinean industry. The preservative effects of an oregano essential oil (EO) nanoemulsion (NE) on hake burgers (FB) during 15 days at 4°C were studied. Fatty acids determined by gas chromatography coupled with mass spectrometry (CG-MS), volatile compounds determined by solid phase microextraction (SPME) coupled with CG-MS, total volatile basic nitrogen (TVBN), and microbial count was measured. ANOVA and DCG tests were performed. After 14 days, significant differences were detected among samples (P ≤ 0.05). FB with EO (EO-FB) and FB with NE containing EO (NEEO-FB) had the highest content of EPA (eicosapentaenoic acid) (191.82 and 198.42 g kg À1 ) and DHA (docosahexaenoic acid) (107.97 and 110.87 g kg À1 , respectively). Also, NEEO-FB had the lowest microbial count (7 log CFU g À1 ). The incorporation of the oregano essential oil into a nanoemulsion improves the preserving activity in hake fish burgers. Storage study and chemical analysis of stored hake burgersHakes (total 9 kgs) were purchased fresh from a local market. Pure EO, nanoemulsion containing EO (NE-EO) Oregano nanoemulsion: hake burger quality preserver C. M. Asensio et al. 150 Oregano nanoemulsion: hake burger quality preserver C. M. Asensio et al.

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“…Myoglobin oxidation causes discolouration which influences consumer acceptance. Haem pigments, in meat brought contact with lipids, are strong oxidation catalysts (Erickson, 2002). However, fatty acid composition of the phospholipids in the muscle cell membranes is especially an important factor in determining the stability of meat, because oxidative changes are initiated from the membrane components of muscle.…”

Section: Introductionmentioning

confidence: 99%

Effect of banana and soybean hull flours on vacuum-packaged chicken nuggets during refrigeration storage

Kumar

Biswas²,

Chatli

et al. 2010

International Journal of Food Science &Amp; Technology

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The green banana flour (GBF), soybean hull flour (SHF) and combination (50:50) of GBF and SHF were added at the level of 4% each to evaluate the storage characteristics of chicken nuggets. The pH values were declined (P < 0.05) over storage periods. Lipid oxidation products were higher (P < 0.05) in control samples; however, they were increased in all samples with the increase in storage time. GBF-added samples had lower (P < 0.05) free fatty acid contents when compared to other treated nuggets including control. With respect to microbial quality, standard plate counts, psychrotrophic counts and Lactobacillus spp. counts were increased (P < 0.05) with the storage periods. Total coliforms, Staphylococcal spp. and Yeast and mould counts were detected sporadically. Result of sensory evaluation indicates that scores for all attributes were declined gradually with storage time, and slight off-flavour was noticed on the day 45. So, chicken nuggets developed with GBF and SHF could have shelf life in between 36 and 45 days at 4 ± 1°C under vacuum-packaging conditions.

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Lipid Oxidation of Muscle Foods

Cited by 35 publications

References 366 publications

Novel antioxidants in food quality preservation and health promotion

Novel antioxidants in food quality preservation and health promotion

Fatty acids, volatile compounds and microbial quality preservation with an oregano nanoemulsion to extend the shelf life of hake (Merluccius hubbsi) burgers

Effect of banana and soybean hull flours on vacuum-packaged chicken nuggets during refrigeration storage

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