RESTRUCTURED BEEF ROASTS CONTAINING RICE BRAN OIL AND FIBER INFLUENCES CHOLESTEROL OXIDATION AND NUTRITIONAL PROFILE¹

Abstract

Rice fiber (RF) and rice bran oil (RBO) were added to restructured beef roasts as natural additives. Beef roasts containing either RF or RF/RBO had higher oxidative stability (P<0.05) during storage at 4C than did beef roasts without additives (control). The TBARS values, the saturated fatty acid / unsaturated fatty acid ratio (SFA/UFA), and the 7‐ketocholesterol content of beef roasts with RF and RF/RBO were lower (P<0.05) than those of controls during storage (0, 4, and 8 days). Vitamin E vitamers and UFA were higher than those of controls. Preliminary sensory data indicated beef roasts containing RF and RBO were acceptable to consumers.

OXIDATIVE STABILITY AND VITAMIN ELEVELS INCREASED IN RESTRUCTURED BEEF ROASTS WITH ADDED RICE BRAN OIL1

“…These findings are consistent with our previous study (Kim et al 2000) and reflect from a health standpoint a more positive lipid profile for restructured beef roasts containing rice bran oil.…”

“…The decrease of TBARs values in restructured beef roasts with added rice bran oil may be due to the increase of the ratio of other components like tocopherol, tocotrienol, and other nonsaponifiable fraction in the products that come from rice bran oil, as we have seen previously (Kim et al 2000). Vitamin E vitamers act as antioxidants by reacting with free radicals (Rukmini and Raghurm 1991).…”

Effects of β-Hydroxy-β-Methylbutyrate and γ-Oryzanol on Blood Biochemical Markers in Exercising Thoroughbred Race Horses

“…These effects were most likely through a decrease in training and race-related muscle damage and increased aerobic ability, which allowed for a quicker recovery after racing. GO is a mixture of ferulic acid esters of sterol and triterpene alcohols extracted from rice bran, and is known to be a powerful inhibitor of iron-driven hydroxyl radical formation; it has also been reported to possess antioxidant activity in stabilizing lipids [14]. Because GO is insoluble in water, a GO emulsion is used in supplementing humans, dogs, and horses.…”

Utilization of restructuring technology in the production of meat products: a review

“…These ingredients include vital wheat gluten (Hand, Crenwelge, & Terrell, 1981), crude myosin extract, surimi (Chen, Huffman, & Egbert, 1992), egg white powder, raw egg white, egg powder, bovine, porcine, lamb, broiler plasma powders, broiler breast meat powder, gelatine (Lu & Chen, 1999), dried apples, corn crumbs, mushrooms (Marriott, Graham, Schaffer, & Boling, 1986c), rice bran oil and fiber (Kim, Godber, & Prinaywiwatkul, 2000), and walnut (Jime´nez Colmenero et al, 2003;Serrano et al, 2006), and most non-protein ingredients have detrimental effects on texture properties of restructured meats.…”