α‐Tocopherol and Ascorbate Delay Oxymyoglobin and Phospholipid Oxidation <i>In Vitro</i>

Yin, Mei‐chin; Faustman, C.; Riesen, J.W.; Williams, S.N.

doi:10.1111/j.1365-2621.1993.tb06164.x

Cited by 148 publications

(85 citation statements)

References 31 publications

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“…α-tocopherol acts as an antioxidant by donating a hydrogen atom to a free radical, and thus a stable α-tocopherol radical is formed (Yin et al, 1993).…”

Section: Resultsmentioning

confidence: 99%

Effect of dietary supplementation of vitamin E in pigs to prevent the formation of carcinogenic substances in meat products

Meineri

Medana

Giancotti

et al. 2013

Journal of Food Composition and Analysis

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“…α-tocopherol acts as an antioxidant by donating a hydrogen atom to a free radical, and thus a stable α-tocopherol radical is formed (Yin et al, 1993).…”

Section: Resultsmentioning

confidence: 99%

Effect of dietary supplementation of vitamin E in pigs to prevent the formation of carcinogenic substances in meat products

Meineri

Medana

Giancotti

et al. 2013

Journal of Food Composition and Analysis

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“…The oxidation of oxymyoglobin to metmyoglobin is a chemical process that causes discoloration (Schaefer, 2002). The formation of Met Mb from Oxy Mb is positively correlated to lipid oxidation (Yin et al, 1993). Free radicals are neutralized by antioxidants before lipid oxidation propagates among highly unsaturated fatty acid in cellular and subcellular membranes (Machlin, 1984).…”

Section: Chemical Analysismentioning

confidence: 99%

Effect of natural antioxidants on the stability of ostrich meat during storage

Abou-Arab¹,

Abu-Salem²

2009

Grasas y Aceites

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Meat from the ostrich is becoming increasingly popular throughout the world. The aim of the current study was to evaluate the effects of different antioxidants such as ascorbic acid (AA), α-tocopherol (Toc) and rosemary herb (Ros) on the stability of ostrich meat during storage. The chemical composition of ostrich meat showed low fat content (1.5 %) combined with high protein content (22.4 %). The combination of AA + Ros, Toc + Ros and AA + Toc was more effective in reducing the thiobarbituric acid (TBA) and peroxide values. The antioxidant showed insignificant effects on acidity as oleic acid. The addition of the efficient role of AA, Toc and Ros showed an improvement in the color stability of ostrich steaks and the combined treatment was more effective in color stability. In conclusion, the addition of AA, Toc and Ros had a positive effect on aroma quality, rancidity and discoloration of refrigerated ostrich meat.

La carne de ostra es cada vez más popular en todo el mundo. El objetivo de este estudio fue evaluar el efecto de diferentes antioxidantes tales como el ácido ascóbico (AA), el α-tocoferol (Toc) y hierbas de romero (ROS) en la estabilidad de la carne de ostra durante el almacenamiento. La composición química de la carne de ostra mostro un contenido bajo en grasa (1.5%) en combinación con un alto contenido de proteínas (22.4%). Las combinaciones de AA + Ros, Toc + Ros y AA + Toc fueron las más efectiva en la reducción de los valores de ácido tiobarbitúrico (TBA) y de peróxidos. Los antioxidantes muestran un insignificante efecto en la acidez como ácido oleico. La adicción de AA, Toc y Ros mostro una mejora de la estabilidad del color de los filetes de ostra, es más, el tratamiento combinado fue más efectivo en la estabilidad del color. En conclusión, la adicción de AA, Toc y Ros tuvo un efecto positivo en el aroma, rancidez y decoloración de la carne refrigerada de ostra

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“…Thiobarbituric acid assay was employed for measuring the lipid oxidation (Yin et al, 1993). Briefly, duplicate 5 g samples were homogenized with 11% trichloroacetic acid in a blender.…”

Section: Methodsmentioning

confidence: 99%

Intramuscular variation in mitochondrial functionality of beef <i>semimembranosus</i>

Nair¹,

Ramanathan²,

Rentfrow³

et al. 2017

SA J. An. Sci.

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Intramuscular color stability variations in beef semimembranosus have been reported previously. Mitochondria remain biochemically active in postmortem muscle and can influence fresh beef color stability. However, the role of mitochondrial functionality in intramuscular color variations in beef semimembranosus is yet to be examined. We examined the functionality of mitochondria isolated from outside (OSM) and inside (ISM) regions of beef semimembranosus. Semimembranosus muscles (n = 5) were collected from inside rounds of beef carcasses 48 h post-mortem and were separated to OSM and ISM steaks. Color attributes were evaluated instrumentally and biochemically on days 0 and 4 of retail display, whereas mitochondrial oxygen consumption rate (OCR) was measured on day 0 using succinate as substrate using steaks frozen during fabrication. Mitochondrial OCR was significantly greater in OSM than in ISM on day 0. The ISM steaks exhibited significantly greater redness (a* value) than OSM steaks on day 0, but OSM steaks had significantly greater redness than the ISM counterparts on day 4. During retail display, ISM steaks exhibited greater lightness (L* value) than OSM steaks. However, OSM demonstrated significantly greater color stability and metmyoglobin reducing activity than ISM throughout the display. The observed differences in mitochondrial OCR between ISM and OSM steaks indicated that mitochondrial biochemistry possibly contributes to the intramuscular color variations in beef semimembranosus. _________________________________________________________________________________________

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α‐Tocopherol and Ascorbate Delay Oxymyoglobin and Phospholipid Oxidation In Vitro

Cited by 148 publications

References 31 publications

Effect of dietary supplementation of vitamin E in pigs to prevent the formation of carcinogenic substances in meat products

Effect of dietary supplementation of vitamin E in pigs to prevent the formation of carcinogenic substances in meat products

Effect of natural antioxidants on the stability of ostrich meat during storage

Intramuscular variation in mitochondrial functionality of beef <i>semimembranosus</i>

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