Protein and lipid oxidations in jerky chicken and consequences on sensory quality

Silva, Fábio Anderson Pereira da; Estévez, Mario; Ferreira, Valquíria Cardoso da Silva; Silva, Samara A.; Lemos, Leanderson T.M.; Ida, Elza Iouko; Shimokomaki, Massami; Madruga, Marta Suely

doi:10.1016/j.lwt.2018.07.022

Cited by 51 publications

(35 citation statements)

References 35 publications

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“…This result corroborates that obtained by Silva et al. (2018), who reported significant loss of a * values (over 40%) during storage of chicken jerky. The decrease in red intensity ( a * ) causes discoloration of meat products during storage, and this loss can be attributed to oxidation from myoglobin oxide (Fe 2+ ) to ferric metamoglobin (Fe 3+ ), resulting in the production of pro‐oxidants that may induce lipid and protein oxidation (Suman & Joseph, 2013; Zhang, Xiao, & Ahn, 2013).…”

Section: Resultssupporting

confidence: 93%

“…(2019) evaluated cooked Wooden Breast chicken sausage and observed increase in MDA content after the WOF test (from 0.14 to 0.57 mgMDA/kg approximately). These results support the hypothesis that chicken meat is highly susceptible to oxidation, and confirm that meat products rich in unsaturated fatty acids are more prone to lipid oxidation (Silva et al., 2018).…”

Section: Resultssupporting

confidence: 87%

“…Parameter b * (Figure 2C) tended to have a more expressive yellow color in formulation added of fat, with greater intensity at 90 days of freezing. These results also point out an increase in b * values and a reduction in a * values, which are closely linked to the hypothesis of oxidation of meat products during storage (Silva et al., 2018). It is clear that the higher amount of fat found in SF formulation may also favor reduction of a * and increase of b * values.…”

Section: Resultssupporting

confidence: 78%

“…In this study, monounsaturated, together with polyunsaturated fatty acids, accounts for more than 60% of the total fatty acids. However, high rates of unsaturated fatty acids associated with favorable conditions may promote high protein and lipid oxidation rates in meat products (Silva et al., 2018).…”

Section: Resultsmentioning

confidence: 99%

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Impact of use of byproducts (chicken skin and abdominal fat) on the oxidation of chicken sausage stored under freezing

Lima

Assis

Arcanjo

et al. 2020

Journal of Food Science

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Fresh chicken sausage is a meat product with high consumption in the world. The addition of a lipid source (other than abdominal fat), such as chicken skin, is considered an alternative to harnessing slaughter byproducts in the preparation of processed meat products. The aim of this study was to evaluate the impact of use of skin and/or abdominal fat on chicken sausages and their effect on oxidative stability of chicken sausages during freezing storage. Three formulations with chicken meat added of abdominal fat (SF), or chicken skin (SS), or chicken fat and skin (SFS) were elaborated. Chemical composition, fatty acid profile, instrumental color and texture, oxidative stability of lipids and proteins, and sensory acceptability of chicken sausages were determined. SS formulation showed lower lipid and protein oxidation and softness during storage. Consumers showed greater preference and high purchase intent for SFS formulation, which showed average values of chemical composition and oxidation of chicken sausages stored under freezing. Therefore, the combined addition of lipid sources, skin, and abdominal fat is recommended for use in chicken sausages, considering that the addition of fat improves the sensory characteristics of chicken sausages and skin minimizes the oxidative effects of storage.

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Section: Resultssupporting

confidence: 93%

Section: Resultssupporting

confidence: 87%

Section: Resultssupporting

confidence: 78%

Section: Resultsmentioning

confidence: 99%

See 2 more Smart Citations

Impact of use of byproducts (chicken skin and abdominal fat) on the oxidation of chicken sausage stored under freezing

Lima

Assis

Arcanjo

et al. 2020

Journal of Food Science

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“…Lipid oxidation leads to rancidity, color changes, and the formation of toxic compounds [3,11,12]. The effect of water in lipid oxidation using a low a w model system [13] and food [14] is evident.…”

Section: Introductionmentioning

confidence: 99%

A Chemometric Approach to Establish Underlying Connections between Lipid and Protein Oxidation and Instrumental Color and Texture Characteristics in Brazilian Dry-cured Loin

Rosário

Furtado

Mutz

et al. 2020

Foods

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This study aimed to use chemometrics to evaluate the influence of lipid and protein oxidation on the color and texture characteristics of Brazilian dry-cured loin (Socol, BDL). Upon exploration using hierarchical cluster analysis (HCA), two clusters were formed, indicating that higher water activity (aw) was associated with higher lipid and protein oxidation. However, this fact was associated with softening and low color quality (a*, chroma, and cured color). In a more in-depth exploration, using principal component analysis (PCA) for each cluster separately, connections between protein and lipid oxidation were found in high aw, as demonstrated by their statistical association. In the same way, relationships between high hardness and carbonyl contents were obtained only in high aw. In addition, an overall relationship (p < 0.05) between nondestructive measurements, such as hardness, and destructive methods (malonaldehyde and carbonyl contents) demonstrate that nondestructive techniques can be promising for further studies in the method replacement field. In this study, reasonable explanations of the connections between oxidative damage and quality traits in Socol are provided.

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Antioxidant activity of vine tea (Ampelopsis grossedentata) extract on lipid and protein oxidation in cooked mixed pork patties during refrigerated storage

Zhang

Hai

et al. 2019

Food Science & Nutrition

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To prevent oxidation and maintain the quality of meat products, it is essential to add antioxidants. The aim of this work was to investigate the antioxidant activity of vine tea ( Ampelopsis grossedentata ) extract (VTE) and evaluate the effects of VTE on the quality characteristics and lipid and protein oxidation of cooked mixed pork patties during refrigerated storage. VTE had a significant DPPH radical scavenging activity, and its IC 50 was 15.35 µg/ml. VTE‐treated mixed pork patties had a better texture than that of the control group ( p < 0.05). VTE could significantly inhibit an increase in the TBARS value and the formation of carbonyl compounds ( p < 0.05), and the inhibition was stronger than that of the butylated hydroxytoluene (BHT) group ( p < 0.05), while the amount of sulfhydryl groups significantly decreased ( p < 0.05). The color of VTE itself made the mixed pork patties darker ( p < 0.05), but this did not affect the sensory scores and overall acceptability of the VTE‐treated patties, indicating the VTE can be incorporated into mixed pork patties. The scanning electron microscopy ( SEM ) results showed that the VTE inhibited the oxidation of the cooked mixed pork patties during refrigerated storage. These findings may be significant to helping extend the shelf life of meat products.

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Protein and lipid oxidations in jerky chicken and consequences on sensory quality

Cited by 51 publications

References 35 publications

Impact of use of byproducts (chicken skin and abdominal fat) on the oxidation of chicken sausage stored under freezing

Impact of use of byproducts (chicken skin and abdominal fat) on the oxidation of chicken sausage stored under freezing

A Chemometric Approach to Establish Underlying Connections between Lipid and Protein Oxidation and Instrumental Color and Texture Characteristics in Brazilian Dry-cured Loin

Antioxidant activity of vine tea (Ampelopsis grossedentata) extract on lipid and protein oxidation in cooked mixed pork patties during refrigerated storage

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