oalib
Search Results: 1 - 10 of 100 matches for " "
All listed articles are free for downloading (OA Articles)
Page 1 /100
Display every page Item
Improving meat quality through natural antioxidants
Velasco,Valeria; Williams,Pamela;
Chilean journal of agricultural research , 2011, DOI: 10.4067/S0718-58392011000200017
Abstract: nowadays, consumers are demanding more natural foods, obliging the industry to include natural antioxidants in foods. natural antioxidants have been used instead of synthetic antioxidants to retard lipid oxidation in foods to improve their quality and nutritional value. this review discusses some aspects of recent research on antioxidant activity of plant extracts and natural compounds to improve meat quality. many herbs, spices, and their extracts have been reported as having high antioxidant capacity, such as some plants of the lamiaceae family, e.g., oregano (origanum vulgare l.), rosemary (rosmarinus officinalis l.), and sage (salvia officinalis l.). the antioxidant activity of these plants is attributed to their phenolic compound content, which includes volatile compounds also known as essential oils. several factors that cause some differences on the antioxidant activity of plant extracts include: type of solvent used during extraction, measurement method, and number of samples. some studies have demonstrated that shelf-life and meat quality can be improved by using natural antioxidants in some stages of meat production. the main effects of these compounds are reducing microbial growth and lipid oxidation during storage. nevertheless, more research is needed to determine antimicrobial activity of natural antioxidants in meat during storage, identify the main metabolic pathway of these compounds, and its effect on other meat quality parameters.
Improving meat quality through natural antioxidants Mejoramiento de la calidad de carne utilizando antioxidantes naturales  [cached]
Valeria Velasco,Pamela Williams
Chilean Journal of Agricultural Research , 2011,
Abstract: Nowadays, consumers are demanding more natural foods, obliging the industry to include natural antioxidants in foods. Natural antioxidants have been used instead of synthetic antioxidants to retard lipid oxidation in foods to improve their quality and nutritional value. This review discusses some aspects of recent research on antioxidant activity of plant extracts and natural compounds to improve meat quality. Many herbs, spices, and their extracts have been reported as having high antioxidant capacity, such as some plants of the Lamiaceae family, e.g., oregano (Origanum vulgare L.), rosemary (Rosmarinus officinalis L.), and sage (Salvia officinalis L.). The antioxidant activity of these plants is attributed to their phenolic compound content, which includes volatile compounds also known as essential oils. Several factors that cause some differences on the antioxidant activity of plant extracts include: type of solvent used during extraction, measurement method, and number of samples. Some studies have demonstrated that shelf-life and meat quality can be improved by using natural antioxidants in some stages of meat production. The main effects of these compounds are reducing microbial growth and lipid oxidation during storage. Nevertheless, more research is needed to determine antimicrobial activity of natural antioxidants in meat during storage, identify the main metabolic pathway of these compounds, and its effect on other meat quality parameters. Actualmente los consumidores están demandando alimentos más naturales, lo cual ha causado el interés de la industria de incluir antioxidantes naturales en los alimentos para retardar la oxidación de los lípidos, mejorar su calidad y valor nutricional, reemplazando los antioxidantes sintéticos. En esta revisión se discuten algunos aspectos de las investigaciones más recientes acerca de la actividad antioxidante de extractos vegetales y compuestos naturales y su uso para mejorar la calidad de carne. Se ha encontrado que muchas plantas y sus extractos tienen actividad antioxidante, tales como orégano (Origanum vulgare L.), romero (Rosmarinus officinalis L.) y salvia (Salvia officinalis L.). La actividad antioxidante de estas plantas se atribuye a su contenido de compuestos fenólicos, los cuales incluyen compuestos volátiles llamados aceites esenciales. Algunos factores podrían causar diferencias en la actividad antioxidante de extractos de plantas, tales como: tipo de solvente utilizado en la extracción, método utilizado en las mediciones, número de muestras, entre otros. Algunos estudios han demostrado que la
Mortadella sausage formulations with mechanically separated layer hen meat preblended with antioxidants
Trindade, Marco Antonio;Castillo, Carmen Josefina Contreras;Felício, Pedro Eduardo de;
Scientia Agricola , 2006, DOI: 10.1590/S0103-90162006000300005
Abstract: at the end of the laying cycle, layer hens can be used for production of mechanically separated meat (msml) for sausage manufacture. however, mechanically separated meats are susceptible to lipid and pigment oxidation during storage, problems that could be prevented by the use of antioxidants present in curing additives traditionally used in meat processing. the objective of this work was to evaluate the quality and stability of mortadella produced with msml added of sodium erythorbate (1000 ppm) and sodium nitrite (150 ppm) through preblending or during chopper processing (control treatment), after long term frozen storage of raw meat ingredient. the products were stored for 40 days at 7oc and evaluated in regard to the oxidative stability of lipids (tbars values), objective color, and microbiological and sensory attributes. preblending msml lessened rancidity of the final product in comparison to the control (0.2 and 2.2 mg malonaldehyde per kg, respectively), and elicited better color (a* = 7.5 and 10.5, respectively). total counts of psychrotrophic microorganisms were similar for both treatments (2 log cfu g-1). previous blending of nitrite (150 ppm) and erythorbate (1000 ppm) in mechanically separated meat soon after the extraction is recommended when the raw material will eventually go through prolonged frozen storage before its use in mortadella sausage processing.
Nitrogen atmosphere and natural antioxidants effect on muesli oxidation during long-time storage
Dorota Klensporf-Pawlik,Henryk H. Jeleń
Acta Scientiarum Polonorum : Technologia Alimentaria , 2009,
Abstract: The effects of natural antioxidants from raspberry and black currant seeds and modified atmosphere packaging on muesli oxidative stability measured by monitoring volatile lipid oxidation products were evaluated. The effectiveness toward lipid oxidation was investigated during 10 months storage at ambient temperature. Both ethanolic extracts as well as nitrogen atmosphere influenced lipid oxidation rate in muesli measured by volatile compounds content. The most abundant lipid derived volatile compounds was hexanal. After storage, its concentration changed from 802 μg/kg to 9.8 mg/kg in muesli stored in air atmosphere, whereas in muesli stored in nitrogen atmosphere with raspberry seed extract addition it raised to 3.1 mg/kg. Although, both natural antioxidants rich in phenolic compounds, were effective towards lipid oxidation, the strongest inhibiting effect had modified atmosphere packaging. The addition of ethanolic extracts did not fortify its positive effect. Total concentration of volatile compounds in muesli after 10 months of storage was 19.6 mg/kg when stored in air and 13.7 and 11.8 mg/kg when stored with raspberry and black currant seeds extract addition respectively, while 9.8 mg/kg when stored in nitrogen atmosphere without antioxidants, and 9.7 and 9.9 mg/kg when stored with antioxidants mentioned above.
Dietary supplementation of garlic and rosemary: effects on colour stability and lipid oxidation in lamb meat
A. Caputi Jambrenghi,M.A. Colonna,F. Giannico,R. Favia
Italian Journal of Animal Science , 2010, DOI: 10.4081/ijas.2005.2s.366
Abstract: The colour of fresh meat is an important criterion consumers take into consideration when purchasing meat. Meat colour depends on the occurrence of chemical and microbial deterioration processes. The role of vitamin E and other antioxidants on ruminant meat colour stability and prevention of lipid oxidation has been widely investigated (Macit et al., 2003; Realini et al., 2004). Many natural herbs and plant extracts exert antioxidant effects such as garlic (Yin and Cheng, 2003) and rosemary (Sánchez-Escalante et al., 2001). Their use as additives for animal feeding may be a valid alternative to synthetic antioxidants since they show beneficial effects also on animal welfare and other physiological functions (Tedesco, 2001). The aim of this study was to evaluate whether garlic and rosemary dietary supplementation as compared with vitamin E affects lamb meat colour and lipid stability during storage.
Effect of hot-deboning on the physical quality characteristics of ostrich meat
SStC Botha, LC Hoffman, TJ Britz
South African Journal of Animal Science , 2006,
Abstract: The effects of hot-deboning on the physical meat quality characteristics and shelf-life of ostrich m. gastrocnemius, pars interna (gastroc) and m. iliofibularis (iliof) were investigated during 42 days (d) of refrigeration. The hot-deboned gastroc was initially tougher than the cold-deboned muscles, while hot-deboning had no significant effect on the shear force of the iliof. After 14 d of refrigerated storage, there was no difference in tenderness between the hot- and the cold-deboned muscles. Hot-deboning caused significantly more purge (3.4 ± 2.33%) compared to cold-deboning (2.1 ± 2.06%) throughout the 42-day storage period. All muscle samples were acceptable in terms of Aerobic Plate Counts (APC < 104 cfu/g) and E. coli (E. coli < 101 cfu/g), based on the South African Standards for the microbiological monitoring of meat for refrigerated export. It was concluded that hot-deboning did not influence the shelf-life of ostrich muscles negatively. South African Journal of Animal Science Vol. 36(3) 2006: 197-208
Ostrich (Strutio camelus) meat protein quality and digestibility
Reis, LS;Oliveira, TC;
Revista Brasileira de Ciência Avícola , 2008, DOI: 10.1590/S1516-635X2008000300009
Abstract: the purpose of the study was to evaluate ostrich meat protein quality, as its consumption has significantly increased in the last few years in brazil. male wistar rats were distributed in groupe of six elements. the standard group received a casein-based diet, the control group received a protein-free diet, and the experimental group received ostrich meat diet as protein source. the evaluated biological parameters were protein efficiency ratio (per), net protein ratio (npr), net protein utilization (npu), and true digestibility (td). there were differences (p<0.05) among treatment groups for all evaluated biological parameters. mean true digestibility values were 92.12% and 75.77% for casein and ostrich meat, respectively.
Effects of Chia (Salvia hispanica L.) seed supplementation on rabbit meat quality, oxidative stability and sensory traits  [cached]
Giorgia Meineri,Paolo Cornale,Sonia Tassone,Pier Giorgio Peiretti
Italian Journal of Animal Science , 2010, DOI: 10.4081/ijas.2010.e10
Abstract: Chia (Salvia hispanica L.) seed (SHS) dietary supplementation is effective in improving the nutritional quality of rabbit meat for consumers and could contribute to the novel concept of “functional food” in human nutrition. A trial has been conducted in order to verify the effects of three levels (0, 10, or 15%) of SHS inclusion in a rabbit diet on the meat quality, oxidative stability and sensory traits. The dietary treatment did not induce any differences in the ultimate pH, chemical composition, drip losses of the longissimus dorsi muscle or the initial and ultimate pH of the biceps femoris muscle, but the SHS supplementation increased cooking losses of the rabbit meat. The inclusion of SHS also reduced oxidative stability during meat storage. No adverse effects were observed on the meat quality or customer acceptability. The inclusion of SHS in rabbit diets, which is effective in improving the n-3 polyunsaturated fatty acids content of meat, increased the lipid oxidation in the hind leg meat. An improvement in tissue oxidative stability could be obtained by feeding rabbits with higher levels of antioxidants.
The effect of water plant extracts addition on the oxidative stability of meat products
Karolina M. Wójciak,Zbigniew J. Dolatowski,Anna Okoń
Acta Scientiarum Polonorum : Technologia Alimentaria , 2011,
Abstract: Background. Natural antioxidants extracted from plants have a lot of antioxidants catechins, epigallocatechins (green tea) rosmariquinone, rosmaridiphenol (rosemary), capsaicinoids (red pepper). They can be used as alternatives to the synthetic antioxidants because of their equivalence or greater effect on inhibition of lipid oxidation and haem pigment (nitrosohemachrome) protection. The aim of the study was to compare the effect of addition of green tea extract, red pepper extract and rosemary extract while curing process on colour and lipid stability during refrigerated storage of meat products. Material and methods. The pork meat was ground (10 mm plate) and divided into four equal parts. To the first part (control sample – C) was added curring mixture in amount of 2.2% in a ratio of meat dissolved in water. To the rests of parts were added the same curring mixtures in the same proportion dissolved in 0.5% water plant extracts: green tea (GT), red pepper (P), rosemary (R) respectively. All samples were left at 4°C for 24 hours. After curing, samples were stuffed in casings and then heated in water until a final internal temperature of 70°C was reached. All samples were stored up to 30 days at 4°C. Analysis of acidity, oxidation – reduction potential, thiobarbituric acid reactive substances (TBARS), surface colour (Hunter L*, a* and b* values) were measured directly after production and after 10, 20 and 30 days of chilling storage. Results. The addition of the plant extracts (pepper, green tea, rosemary) to the pork meat samples does not change significantly acidity of the samples during chilling storage. All plants extracts effectively reduce lipid oxidation in cooked pork meat compared to the control. Pepper extract was effective in maintaining redness because of its reduction activity (low potential redox value in sample) and low TBARS values in sample during chilling storage. Conclusions. Addition of pepper extract and green tea extract in curing meat process helped with nitrosomyoglobin formation and curb prevention of metmyoglobin formation which stabilized the colour of product during chilling storage.
Processing, physicochemical, and sensory analyses of ostrich meat hamburger
Souza, Vera Lúcia Ferreira de;Sasaki, Jaqueline Yumi;Franco, Maria Luiza Rodrigues de Souza;Barbosa, Maria José Baptista;Cardozo, Rejane Machado;
Ciência e Tecnologia de Alimentos , 2012, DOI: 10.1590/S0101-20612012005000062
Abstract: the objective of this study was to assess the potential utilization of ostrich meat trimming in hamburger preparation, as well as its physicochemical and sensory characterization. using ostrich meat trimmings from the legs and neck, four different formulations were prepared with varied amounts of bacon and textured soybean protein. physical analysis of yield, shrinkage percentage, and water retention capacity and chemical analysis of proximate composition, cholesterol levels, and calories were performed. the formulations underwent sensory analysis by 52 potential ostrich meat consumers, who evaluated tenderness, juiciness, flavor, and purchase intent. the formulations containing textured soybean protein showed the highest yield, lowest shrinkage percentage, and highest water retention capacity. lipid content varied from 0.58 to 4.99%; protein from 17.08 to 21.37%; ash from 3.00 to 3.62%; moisture from 73.87 to 76.27%; cholesterol from 22.54 to 32.11 mg.100 g-1; and calorie from 87.22 to 163.42 kcal.100 g-1. all formulations showed low cholesterol and calorie levels, even that containing 10% bacon and 3.5% textured soybean protein, which achieved the best scores and acceptance by the panelists.
Page 1 /100
Display every page Item


Home
Copyright © 2008-2017 Open Access Library. All rights reserved.