Turmeric and black pepper spices decrease lipid peroxidation in meat patties during cooking

Zhang, Yanjun; Henning, Susanne M.; Lee, Ru-Po; Huang, Jianjun; Zerlin, Alona; Li, Zhaoping; Heber, David

doi:10.3109/09637486.2014.1000837

Cited by 37 publications

(31 citation statements)

References 27 publications

(28 reference statements)

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“…Likewise, Tengilimoglu‐Metin, Hamzalioglu, Gokmen, and Kizil (2017) found the addition of 1.0% of hawthorn extract produced lower TBARS values than the addition of 0.5% due to the increase of antioxidant levels. These results were consistent with those of Lu, Kuhnle, and Cheng (2017) and Zhang et al (2015).…”

Section: Resultssupporting

confidence: 93%

The effective inhibition of the formation of heterocyclic aromatic amines via adding black pepper in fried tilapia fillets

Bao

Miao

Fan

et al. 2020

J Food Process Preserv

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The effects of different concentrations of black pepper (0%, 0.5%, 1.0%, and 1.5%, wt/wt) and frying time (4, 8, and 12 min) on the contents of six heterocyclic aromatic amines (HAAs) were investigated in fried tilapia fillets. The level of total HAAs increased analogously with the increase in frying time, the total content of HAAs in fried tilapia fillets with or without black pepper ranged from 6.4 to 24.72 ng/g, and 10.43 to 33.19 ng/g, respectively. The inhibition rates of 1.0% of black pepper on 2‐amino‐1‐methyl‐6‐phenylimidazo[4,5‐f] pyridine (PhIP) and 2‐amino‐3,8‐dimethylimidazo[4,5‐f] quinoxaline (MeIQx) levels were found to be 100% when the samples fried for 8 min, which were same as the samples fried for 12 min. The study demonstrated that 2‐amino‐3,4‐dimethylimidazo[4,5‐f] quinoline (MeIQ) and 9H‐pyrido[3,4‐b]‐indole (Norharman) were positively correlated with the degree of protein oxidation and that black pepper can greatly reduce the content of total HAAs. Practical applications Black pepper is often added for improving flavor in foods. Moreover, due to its antioxidant properties, it can be considered as one of safe and natural additives to inhibit HAAs formation. This is the first study about the inhibition of HAAs by adding black pepper in tilapia fillets before frying. The experimental results showed that black pepper was highly effective in inhibiting HAAs, and the addition of 1.0% of black pepper led to the greatest inhibition of total HAAs in fried fish fillets. A useful approach was provided through this study to control the formation of hazardous HAAs in fried fish products, which eventually help improve the safety and quality of fried aquatic products.

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Section: Resultssupporting

confidence: 93%

The effective inhibition of the formation of heterocyclic aromatic amines via adding black pepper in fried tilapia fillets

Bao

Miao

Fan

et al. 2020

J Food Process Preserv

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“…Products containing high levels of animal fat, as well as food additives, have been criticized for being potentially harmful. The use of cassava starch as a substitute for fat, and functional ingredients (garlic, onion, and ground white pepper) in foods will allow healthier products to be produced at a lower cost (Seabra et al, 2002;Park & Chin, 2010;Zhang et al, 2015).…”

Section: Introductionmentioning

confidence: 99%

Chemical characterization of marine fish of low-commercial value and development of fish burgers

Pires

Jamas

Amorim

et al. 2017

Pesq. agropec. bras.

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The objective of this work was to perform the chemical characterization of marine bonefish (Albula vulpes) and the development of fish burgers. Three formulations of fish burgers were prepared, containing 5, 8, and 10% cassava starch and functional ingredients (onion, garlic, and ground white pepper). Proximate composition, microbiological and pH analyses of the raw material, and fish burgers were performed, as well as the sensory analyses of the fish burgers. The yield and nutritional value of bonefish was found to be comparable with those of species of commercial value, with high-protein and low-lipid contents. The protein content of the fish burgers varied from 17.52 to 19.40 g 100 g-1 (raw), and from 20.74 to 24.25 g 100 g-1 (grilled); and the lipid contents ranged from 0.20 to 0.73 g 100 g-1 (raw), and from 0.36 to 0.77 g 100 g-1 (grilled). In the sensory tests, the formulations received scores between six and seven on the nine-point hedonic scale. Acceptance indexes were higher than 70% for all the assessed attributes. Therefore, the use of this underutilized species proves to be feasible.

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“…The research conducted by Wang et al (2015) shows that the application of turmeric extract with dosage 300 mg/ kg of feed resulted in the increase on the antioxidant activity marked by the increase on the enzymatic activity of superoxide dismutase (SOD) and glutathione peroxide (GSH-Px). This curcumin's activity of antioxidant is effective to inhibit the lipid peroxidation compounds (Zhang et al, 2015). The existence of the lipid peroxidation compounds inhibition resulted in broiler meats that are inhibited from rancidity and the taste will be better.…”

Section: Resultsmentioning

confidence: 99%

Consumer Preferences Towards Broiler Chicken Supplemented With Nanoencapsulated Liquid Turmeric Extract in Drinking Water

Hidayat

Zuprizal²,

Sundari³

et al. 2019

anprod

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The purpose of this research was to investigate the effects of nanoencapsulation liquid turmeric extract (NLTE) supplementation as a phytobiotic on organoleptic quality of broiler chicken meat. The research was conducted with a directional pattern completely randomized design. Eighty-four broiler chickens were raised from day old (DOC) to 42 days old chick. From DOC to 14 days old, chicks were fed with commercial feed (ME 3,100 kcal/kg; CP 22%; Ca 1%; P 0.75%). During 15-21 days of age, chicks were given a mixture commercial feed and basalt feed (ME 3,201.77 kcal/kg; CP 20.21%; Ca 0.90%; and P 0.43%). At 22-42 days old, they were given treatments by basal feeding. Seven treatments were replicated 3 times consisted of 4 broiler chickens for each replication. The treatments were positive control (P1), negative control (P2), water + NLTE 2% (P3), water + NLTE 4% (P4), water + NLTE 6% (P5), water + NLTE 8% (P6), and water + NLTE 10% (P7). The results showed that supplementation NLTE significantly increased (P<0.05) the taste of broiler meat. However, it did not show a significant influence (P>0.05) on the texture, colour, tenderness, and preference of meat.

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Turmeric and black pepper spices decrease lipid peroxidation in meat patties during cooking

Cited by 37 publications

References 27 publications

The effective inhibition of the formation of heterocyclic aromatic amines via adding black pepper in fried tilapia fillets

The effective inhibition of the formation of heterocyclic aromatic amines via adding black pepper in fried tilapia fillets

Chemical characterization of marine fish of low-commercial value and development of fish burgers

Consumer Preferences Towards Broiler Chicken Supplemented With Nanoencapsulated Liquid Turmeric Extract in Drinking Water

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