The effects of colorifico on lipid oxidation, colour and vitamin E in raw and grilled chicken patties during frozen storage

Antioxidant activity and prevention of pork meat lipid oxidation using traditional Mexican condiments (pasilla dry pepper, achiote, and mole sauce)

“…Raw ground pork meat had low TBARS content (approximately 0.1 mg MDA Eq./kg meat), and its value increased to 0.3-0.4 mg MDA Eq./kg meat after cooking for 45 min at 90°C, showing that cooking promotes pork meat oxidation. Similar results were observed for pork (Alvarez-Parrilla et al, 2012) and chicken (Castro et al, 2011) meats. Lower values (0.17-0.29 mg MDA Eq./ kg) have been reported for raw pork sausages (Wenjiao et al, 2014), confirming the effect of cooking on the increase of TBARS in meat.…”

“…Both achiote samples (LT and RB) presented lower phenolic content than that of annatto seed extracts (Castro et al, 2011;Cardarelli et al, 2008). This could be explained considering that achiote paste is a mixture of annatto seeds, corn flour, and other spices such as garlic, vinegar, and salt.…”

“…Condiments and spices are known to be good sources of antioxidant phytochemicals such as phenolic compounds, flavonoids, and tannins; all of them are associated with a beneficial effects against degenerative and cardiovascular diseases (Mercado-Mercado et al, 2013), as well as a protective effect against lipid oxidation in cooked and raw meat (Castro et al, 2011;Kong et al, 2010;Marangoni & Moura, 2011;Martínez et al, 2006;Mercadante et al, 2010;Olorunsanya et al, 2009;Sancho et al, 2011). Total phenols, flavonoids, and proanthocyanidins (condensed tannins) are summarized in Table 2.…”

“…It is also known that phytochemicals present in spices and condiments used to marinate meat products may prevent lipid oxidation during cooking and storage (Castro et al, 2011;Kong et al, 2010;Marangoni & Moura, 2011;Martínez et al, 2006;Mercadante et al, 2010;Olorunsanya et al, 2009;Sancho et al, 2011). Lipid oxidation is a deteriorative process in which unsaturated fatty acids react with oxygen or other free radicals by a typical chain reaction mechanism, giving rise to the formation of lipid hydroperoxides and other secondary products such as aldehydes, responsible for the development of rancidity and food deterioration (Shahidi & Zhong, 2010).…”

Effects of inulin, carrot and cellulose fibres on the properties of raw and fried chicken meatballs

“…However, the shelf life of meatballs and similar foods can be increased by reducing the degradation of fats and proteins. For these reasons, the use of additives, such as fibres, in preventing deterioration in meat products has been the topic of many studies (Khalil, 2000;McCarthy et al, 2001;Talukder & Sharma, 2010;Castro et al, 2011;Ibrahim et al, 2011;Cava et al, 2012;Petracci et al, 2013).…”