Thiamine losses during storage of pasteurised and sterilized model systems of minced chicken meat with addition of fresh and oxidized fat, and antioxidants

Abstract

Background. The aim of the study was to determine the effect of pasteurisation and sterilization of model systems of minced chicken meat in the presence of low or high-oxidised pork lard, soy and sunfl ower oil, as well as casein hydrolysate and rosemary extract, on losses of thiamine in model systems. Material and methods. In the samples, the thiamine content was analysed periodically by thiochromium method, as well as rate of lipid oxidation based on measurement of peroxide value (PV) by iodometric method and p-anisidine value (AV) by spectrophotometric method. Results. It was observed that the thiamine losses in model systems of minced chicken after pasteurisation (61--71%) were higher than after sterilization (57-67%). Introduction of high-oxidised fat increased the total thiamine losses both during thermal processing and storage of meat samples (to 23%). A strong relationship was established between thiamine losses and rate of fat oxidation. The lowest total thiamine losses were observed in the samples with low-oxidised pork lard. Antioxidant addition (rosemary extract or casein hydrolysate) into meat samples limited the thiamine losses. However, the effect depended on oxidation of fat that was mixed with meat. In the samples with low-oxidised fat, higher protective effect was found for rosemary extract (7--11%). In the samples with high-oxidised fat, casein hydrolysate was superior to rosemary extract (14%). Conclusions. In order to increase the stability of thiamine in pasteurized or sterilized meat products with fats, the infl uence of fat type and its oxidative stability should be taken under consideration. Moreover, the addition of rosemary extract or casein hydrolysate has impact on the thiamine losses since it slows down lipid oxidation to a signifi cant extent.

Thiamine in Lipid Systems vs. the Antioxidant Activity of Epigallocatechin Gallate and Caffeine

“…When analyzing the stability of thiamine, in the course of 31 days of storage, it was found that thiamine in the form of pyrophosphate exhibits a lower stability. This is confirmed by previous studies related to both high-temperature processing and storage [9,11]. This could be explained by the fact that a smaller amount of activation energy is required to break down the thiazole ring of thiamine [7,15,73,74].…”

“…Small amounts of thiamine can also be synthesized by intestinal microorganisms [9]. Unfortunately, thiamine is one of the most labile vitamins [4,[10][11][12][13][14]. Analyses of cooked meals has shown a 50% loss of thiamine on average.…”

Impacts of vitamin premix and/or yeast ingredient inclusion in a canned cat food on thiamin retention during 6 months of storage

“…Care should be taken to minimize the oxidation level of fats and/or include antioxidants in the formula. For example, use of fresh fats and the inclusion of casein hydrolysate or rosemary extract improved thiamin retention in sterilized chicken meat during storage ( 27 ). Antioxidants were not included in canned cat food in this experiment to mimic a worst-case scenario.…”

“…Additional fat inclusion was not necessary as the mechanically deboned low ash chicken (50.2% DMB crude fat), frozen pork liver (24.5% DMB crude fat), and ground chicken (46.2% DMB crude fat) ( 12 ) provided sufficient levels of crude fat to meet nutritional requirements of adult cats. Nevertheless, the addition of pork lard to chicken meat resulted in a longer half-life of thiamin during storage compared to the addition of soy or sunflower oil ( 27 ). It is possible that more thiamin could have been degraded if an unsaturated fat source was included in the diets, but this fell outside the scope of the present experiment.…”

Sensory Analysis in Assessing the Possibility of Using Ethanol Extracts of Spices to Develop New Meat Products

“…A source of those antioxidant compounds can be spice plants, such as rosemary (Rosmarinus officinalis L.), thyme (Thymus vulgaris L.), marjoram (Origanum majorana L.), oregano (Origanum vulgare L.), basil (Ocimum basilicum L.), and lovage (Levisticum officinale) [8][9][10], which are more and more frequently used in the food industry. The results of earlier studies indicated that phenolic compounds from the spices (their ethanol extracts) show strong antioxidant activities both in model systems and food [10][11][12][13][14]. These ethanol extracts also showed antibacterial activity [15][16][17].…”