Literature DB >> 22061977

Use of antioxidants to reduce lipid oxidation and off-odor volatiles of irradiated pork homogenates and patties.

K C Nam1, D U Ahn.   

Abstract

Pork homogenates and patties treated with antioxidants (200 μM, final) were irradiated with an electron beam. Lipid oxidation of the pork homogenates and patties were determined at day 0 and 5 and volatile compounds were analyzed soon after irradiation. Ionizing radiation accelerated lipid oxidation and produced S-containing volatiles in pork homogenates and patties. Addition of an antioxidant (sesamol, gallate, Trolox, or α-tocopherol) and their combinations decreased, but carnosine did not affect the production of off-odor volatiles and lipid oxidation of pork homogenates and patties by irradiation. Antioxidant combinations showed distinct beneficial reduction in lipid oxidation of aerobically packaged irradiated pork patties. The effect of antioxidant combinations in reducing sulfur volatiles of irradiated pork patties was clearer under vacuum than aerobic conditions.

Entities:  

Year:  2003        PMID： 22061977     DOI： 10.1016/s0309-1740(02)00043-8

Source DB:  PubMed          Journal:  Meat Sci        ISSN： 0309-1740            Impact factor:   5.209


  8 in total

1.  Biofunctional Feed Supplemented With By-products of Olive Oil Production Improves Tissue Antioxidant Profile of Lambs.

Authors:  Sotiria Makri; Sofia Raftopoulou; Ioannis Kafantaris; Basiliki Kotsampasi; Vladimiros Christodoulou; Charitini Nepka; Aristidis S Veskoukis; Demetrios Kouretas
Journal:  In Vivo       Date:  2020 Jul-Aug       Impact factor: 2.155

2.  Immediate reduction of Salmonella enterica serotype typhimurium viability via membrane destabilization following exposure to multiple-hurdle treatments with heated, acidified organic acid salt solutions.

Authors:  S R Milillo; E Martin; A Muthaiyan; S C Ricke
Journal:  Appl Environ Microbiol       Date:  2011-04-08       Impact factor: 4.792

3.  Dragon fruit (Hylocereus undatus) peel as antioxidant dietary fibre on quality and lipid oxidation of chicken nuggets.

Authors:  Pratap Madane; Arun K Das; P K Nanda; Samiran Bandyopadhyay; Prasant Jagtap; Akshay Shewalkar; B Maity
Journal:  J Food Sci Technol       Date:  2019-11-18       Impact factor: 2.701

4.  Novel Feed Including Olive Oil Mill Wastewater Bioactive Compounds Enhanced the Redox Status of Lambs.

Authors:  Sotiria Makri; Ioannis Kafantaris; Salomi Savva; Polyxeni Ntanou; Dimitrios Stagos; Ioannis Argyroulis; Basiliki Kotsampasi; Vladimiros Christodoulou; Konstantinos Gerasopoulos; Konstantinos Petrotos; Dimitrios Komiotis; Demetrios Kouretas
Journal:  In Vivo       Date:  2018 Mar-Apr       Impact factor: 2.155

5.  Comparison of Dried Plum Puree, Rosemary Extract, and BHA/BHT as Antioxidants in Irradiated Ground Beef Patties.

Authors:  Iulia Movileanu; Máryuri T Núñez de González; Brian Hafley; Rhonda K Miller; Jimmy T Keeton
Journal:  Int J Food Sci       Date:  2013-05-23

6.  Effect of Grape Pomace Powder Addition on TBARS and Color of Cooked Pork Sausages during Storage.

Authors:  Kyeong Seon Ryu; Kwan Seob Shim; Daekeun Shin
Journal:  Korean J Food Sci Anim Resour       Date:  2014-04-30       Impact factor: 2.622

7.  Wheat germ oil enrichment in broiler feed with α-lipoic acid to enhance the antioxidant potential and lipid stability of meat.

Authors:  Muhammad Sajid Arshad; Faqir Muhammad Anjum; Muhammad Issa Khan; Muhammad Shahid; Saeed Akhtar; Muhammad Sohaib
Journal:  Lipids Health Dis       Date:  2013-11-04       Impact factor: 3.876

8.  Phytochemical Constituents and Antioxidant Activity ofOudneya Africana L. Leaves Extracts: Evaluation Effects on Fatty Acids and Proteins Oxidation of Beef Burger during Refrigerated Storage.

Authors:  Hafedh Hajlaoui; Soumaya Arraouadi; Hedi Mighri; Mouna Chaaibia; Néji Gharsallah; Gaspar Ros; Gema Nieto; And Adel Kadri
Journal:  Antioxidants (Basel)       Date:  2019-10-01
  8 in total

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