Oxidative Processes in Muscle Systems and Fresh Meat: Sources, Markers, and Remedies

Bekhit, Alaa El‐Din A.; Hopkins, David L.; Fahri, Fahri T.; Ponnampalam, Eric N.

doi:10.1111/1541-4337.12027

Cited by 197 publications

(136 citation statements)

References 388 publications

(391 reference statements)

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“…Although fish exposure was only for 4 min, the occurrence of deep fish anesthesia (stage 4) within this time (Cunha et al, ,b and data not shown from this study) is a powerful evidence that EO of L. alba is absorbed and distributed to the central nervous system within 4 min, and therefore could also reach skeletal muscle. We propose that the concentration of 300 mg L −1 of EO of L. alba may have acted as a pro‐oxidant in fish fillets during frozen storage, similar to the behavior of ascorbic acid, which may have pro‐oxidant effects depending on the dose, despite its antioxidant properties (Bekhit et al, ).…”

Section: Discussionmentioning

confidence: 97%

Stability of frozen fillets from silver catfish anesthetized with essential oil ofLippia albaprior to electrical stunning or hypothermia

Veit

Piccolo

Scherer

et al. 2017

Journal of Food Processing and Preservation

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The effects of anesthesia with essential oil (EO) of L. alba prior to electrical stunning or hypothermia were evaluated on the stability of silver catfish fillets during frozen storage. Electrically stunned fish had the greatest increase in lipid oxidation along the storage and previous anesthesia with EO potentialized this effect. Fish stunned by hypothermia with no previous anesthesia had higher lipid oxidation in the flesh immediately after slaughtering, which probably contributed to accelerate protein oxidation along the storage. Fish stunned by hypothermia had the highest springiness value by the end of storage and the highest changes in instrumental color along the storage, whereas electrically stunned fish had delayed protein oxidation and smaller color and texture changes during frozen storage. Thus, hypothermia induced greatest changes in physico‐chemical markers and previous anesthesia with the EO of L. alba did not prevent these changes and did potentialize lipid oxidation induced by electrical stunning. Practical applications There is a growing interest for natural anesthetics in commercial aquaculture and essential oils have been lately used with this purpose for fish husbandry and management. The use of natural anesthetics in pre‐slaughter steps, however, has been scarcely investigated. Stressful procedures during pre‐slaughter and slaughter steps can adversely affect fish flesh properties and the association of anesthetics with other stunning or killing methods could be an alternative to reduce fish stress and assure flesh quality. Our study, however, revealed that fillet stability during frozen storage is not improved by fish anesthesia with essential oil prior to hypothermia or electrical stunning. In addition, we also revealed that electrical stunning yielded greater fillet stability during frozen storage compared with hypothermia. These results are relevant in the search of humane fish stunning methods that provide the greatest flesh quality and stability.

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Section: Discussionmentioning

confidence: 97%

Stability of frozen fillets from silver catfish anesthetized with essential oil ofLippia albaprior to electrical stunning or hypothermia

Veit

Piccolo

Scherer

et al. 2017

Journal of Food Processing and Preservation

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“…Both haemoglobin and myoglobin are powerful promoters of lipid oxidation (Bekhit, Hopkins, Fahri, & Ponnampalam, 2013;Maqsood & Benjakul, 2011;Thiansilakul, Benjakul, Grunwald, & Richards, 2012). The dissociation of haem from myoglobin as well as iron from haem is a major factor responsible for the pro-oxidative effect of proteins and lipids (Faustman, Sun, Mancini, & Suman, 2010;Faustman, Yin, & Tatiyaborworntham, 2010).…”

Section: Meat Lipid Oxidationmentioning

confidence: 99%

A comparison of bleeding efficiency, microbiological quality and lipid oxidation in goats subjected to conscious halal slaughter and slaughter following minimal anesthesia

et al. 2015

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The study assessed the effect of conscious halal slaughter and slaughter following minimal anesthesia on bleeding efficiency of goats and keeping quality of goat meat. Ten Boer cross bucks were divided into two groups and subjected to either halal slaughter without stunning (HS) or minimal anesthesia prior to slaughter (AS). The blood lost during exsanguination was measured. Residual blood was further quantified by determination of hemoglobin and myoglobin content in longissimus lumborum muscle. Storage stability of the meat was evaluated by microbiological analysis and lipid oxidation. Blood loss at exsanguination, residual hemoglobin and lipid oxidation were not significantly different (p>0.05) between HS and AS. Lactic acid bacteria was the only microbe that was significantly elevated after 24h of storage at 4°C in the AS group. In conclusion, slaughtering goats under minimal anesthesia or fully conscious did not affect bleeding efficiency and keeping quality of goat meat.

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“…) which can affect the sensory properties, shelf life and the nutritive value of the meat (Bekhit et al . ; Sola‐Ojo et al . ).…”

Section: Introductionmentioning

confidence: 96%

Effects of dietary oil blend on fatty acid composition, oxidative stability and physicochemical properties of Longissimus thoracis et lumborum muscle in goats

Adeyemi

Sabow²,

Abubakar³

et al. 2016

Animal Science Journal

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This study examined the effects of dietary blend of 80% canola oil and 20% palm oil (BCPO) on the physicochemical properties, antioxidant status, oxidative stability and fatty acid composition of Longissimus thoracis et lumborum (LTL) muscle from goats during chill storage. Over a 14-week feeding trial, 24 Boer bucks were randomly assigned to and supplemented with diets containing 0, 4 or 8% BCPO on a dry matter basis, slaughtered and the LTL was subjected to a 7 day chill storage. Neither diet nor post mortem ageing influenced (P > 0.05) antioxidant enzyme activities, chemical composition and cholesterol. Diet had no effect on the carbonyl content, free thiol content, water-holding capacity, tenderness, pH and glycogen. Oil-supplemented goats had higher (P < 0.05) C18:1 trans-11, C18:3n-3 and C20:5n-3, carotenoid, tocopherol and redness, and lower thiobarbituric acid reactive substances values than the control goats. Post mortem ageing decreased (P < 0.05) shear force and oxidative stability of chevon. No significant (P > 0.05) changes were found in the proportion of individual fatty acids throughout storage. Total polyunsaturated fatty acids (PUFA) decreased while total saturated fatty acids increased as storage progressed. Dietary BCPO enhanced n-3 PUFA without compromising the quality attributes of chevon.

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Oxidative Processes in Muscle Systems and Fresh Meat: Sources, Markers, and Remedies

Cited by 197 publications

References 388 publications

Stability of frozen fillets from silver catfish anesthetized with essential oil ofLippia albaprior to electrical stunning or hypothermia

Stability of frozen fillets from silver catfish anesthetized with essential oil ofLippia albaprior to electrical stunning or hypothermia

A comparison of bleeding efficiency, microbiological quality and lipid oxidation in goats subjected to conscious halal slaughter and slaughter following minimal anesthesia

Effects of dietary oil blend on fatty acid composition, oxidative stability and physicochemical properties of Longissimus thoracis et lumborum muscle in goats

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