Ergothioneine accumulated in the catfish muscle by supplementation of Flammulina velutipes extract prevents lipid oxidation, improves color stability, and limits soft structure of the fillet during frozen storage

2021 ◽  
Vol 45 (4) ◽  
Author(s):  
Nguyen Cong Ha ◽  
Le Thi Bich Hiep ◽  
Le Van Toan ◽  
Le Thi Hong Nho ◽  
Nguyen Thi Ngoc Tuyet ◽  
...  
Keyword(s):  
Lipid Oxidation ◽  
Frozen Storage ◽  
Color Stability ◽  
Flammulina Velutipes

scholarly journals Impact of myoglobin oxygenation level on color stability of frozen beef steaks

2020 ◽  
Vol 98 (7) ◽  
Author(s):  
Morgan L Henriott ◽  
Nicolas J Herrera ◽  
Felipe A Ribeiro ◽  
Kellen B Hart ◽  
Nicolas A Bland ◽  
...  
Keyword(s):  
Lipid Oxidation ◽  
Emerging Market ◽  
Frozen Storage ◽  
Storage Period ◽  
Color Stability ◽  
Storage Duration ◽  
Oxygen Penetration ◽  
Postmortem Aging ◽  
Beef Steaks ◽  
Oxygenation Level

Abstract The emerging market of frozen meat emphasizes the need to better understand beef surface discoloration and the ideal parameters of freezing beef to retain an acceptable color. The objectives of this study were to determine the impacts of myoglobin oxygenation level prior to freezing and frozen storage duration on frozen beef color. USDA Choice strip loins (n = 36) were aged for 4 d or 20 d. Steaks were randomly assigned to a myoglobin oxygenation level [deoxygenated (DeOxy; immediately packaged after cutting), oxygenated (Oxy; oxygenated in air for 30 min), or highly oxygenated (HiOxy; packaged for 24 h in 80% O2)]. Steaks were then vacuum packaged in oxygen permeable or impermeable film and immediately frozen (−5 °C). Following either 0, 2, 4, or 6 mo of frozen storage, steaks were removed from the packaging and immediately analyzed for instrumental color (L*, a*, and b*), percent oxymyoglobin, metmyoglobin, and deoxymyoglobin, delta E, redness ratio, a*:b* ratio, hue angle, subjective discoloration, and lipid oxidation. The HiOxy steaks had greater oxygen penetration and the greatest a* values compared with DeOxy and Oxy steaks, regardless of packaging (P < 0.0005). With 4 d of aging, HiOxy steaks had greater a* values than DeOxy and Oxy at all storage times (P = 0.0118). The HiOxy steaks aged for 20 d and frozen for 6 mo had significantly higher delta E values than all other myoglobin oxygenation levels and postmortem aging periods (P < 0.0001). Redness and percent oxymyoglobin were highest for HiOxy steaks within each storage period (P < 0.0002). The HiOxy steaks had the highest percent oxymyoglobin and DeOxy had the lowest percent oxymyoglobin within each aging and storage period (P < 0.01). Conversely, DeOxy steaks had the highest percent metmyoglobin and HiOxy had the lowest percent metmyoglobin when packaged in impermeable film (P < 0.0001). The HiOxy steaks from 20 d of aging had the highest discoloration compared with 4 d aging and more discoloration than all other myoglobin treatments at 6 mo of storage (P < 0.0001). The HiOxy 20 d aged steaks exhibited the highest lipid oxidation values at 2, 4, and 6 mo (P = 0.0224) and HiOxy steaks exhibited a brighter and deeper cherry red color compared with the DeOxy steaks. The HiOxy steaks were greater in redness or similar when compared with Oxy steaks, but experienced more detrimental effects when frozen storage was extended.

Lipid Oxidation and Color Stability in Restructured Meat Systems during Frozen Storage

1990 ◽  
Vol 55 (6) ◽  
pp. 1513-1517 ◽  
Author(s):  
J.G. AKAMITTATH ◽  
C.J. BREKKE ◽  
E.G. SCHANUS
Keyword(s):  
Lipid Oxidation ◽  
Frozen Storage ◽  
Color Stability ◽  
Restructured Meat

scholarly journals Oxidative stability during frozen storage of fillets from silver catfish (Rhamdia quelen ) sedated with the essential oil of Aloysia triphylla during transport

2016 ◽  
Vol 46 (3) ◽  
pp. 560-566 ◽  
Author(s):  
Ana Paula Daniel ◽  
Lauren Fresinghelli Ferreira ◽  
Bruna Klein ◽  
Amanda Roggia Ruviaro ◽  
Andréia Quatrin ◽  
...  
Keyword(s):  
Essential Oil ◽  
Lipid Oxidation ◽  
Oxidative Stability ◽  
Frozen Storage ◽  
Storage Period ◽  
Oxidation Products ◽  
Secondary Products ◽  
Silver Catfish ◽  
Rhamdia Quelen ◽  
Aloysia Triphylla

ABSTRACT: This research aimed to evaluate whether the essential oil of Aloysia triphylla (EOAT) used in vivo as a sedative in the water for transporting fish could increase the oxidative stability of silver catfish (Rhamdia quelen) fillets during frozen storage. The chemical composition of EOAT and of fillets from fish exposed to EOAT (0, 30 or 40µL L-1) were assessed. The pH and lipid oxidation parameters (conjugated dienes, CD; thiobarbituric acid-reactive-substances, TBARS) were evaluated in the fillets throughout the storage period (-18±2oC/17 months). The main compounds found in EOAT were α- and β-citral. Treatment with EOAT did not modify the proximate composition of the fillets, but 40µL L-1 EOAT reduced pH levels when compared to the control fillets (P<0.05). Compared to the control fillets, the fillets from fish treated with 30 and 40µL L-1 EOAT had higher initial CD values (P<0.05), whereas fillets from fish treated with 40µL L-1 EOAT had lower TBARS levels after 6, 9 and 17 months of storage (P<0.05). Results indicated that use of EOAT as a sedative in silver catfish transport water delays the degradation of primary oxidation products (CD) into secondary products (TBARS) in the frozen fillets. This delay in the lipid oxidation rate may increase the shelf life of frozen fillets.

scholarly journals Antioxidant effects of green tea extracts on lipid oxidation of half-dried eels

Food Research ◽  
2021 ◽  
Vol 5 (2) ◽  
pp. 62-66
Author(s):  
H.S. Song
Keyword(s):  
Lipid Oxidation ◽  
Green Tea ◽  
Early Stage ◽  
Frozen Storage ◽  
Secondary Oxidation ◽  
Hot Air ◽  
Peroxide Values ◽  
Plastic Bag ◽  
Air Blower ◽  
Antioxidant Effects

In order to explore the change of lipid oxidation of half-dried eels treated with green tea extracts and stored frozen, acid values, peroxide values, carbonyl values, and TBA values were measured. The eels were placed into the plastic bag and soaked for 1 hr in the solution mixed with distilled water and green tea extracts, and also vacuumed and stored frozen at –18 ∼ –20°C for 9 months after being dried with a hot-air blower for 15 hrs at 35°C (Aw 90-91). The control consisted of eels prepared in the same way without any pretreatment. At the end of the 1st month, 3rd month, 6th month, and 9th month, eel oil obtained from the samples were tested for its lipid oxidation. The activity of green tea extracts 1 mL was very similar to Vitamin C 500 μM 0.8 mL. The acid values, peroxide values, carbonyl values, and TBA values of eels treated with green tea extracts were lower than those of the control during 9 months of frozen storage (p<0.05). While the acid values and peroxide values of the control and eels treated with green tea extracts highly increased after the first month of frozen storage, the TBA values increased greatly on the third month of frozen storage. Compared to the control, the pre-application of green tea extracts to half-dried eels meaningfully prevented the generation of TBA compound during the frozen storage (p<0.01). In conclusion, pre-application of green tea extracts was effective in delaying early-stage peracid inducement and preventing the generation of secondary oxidation compounds, such as carbonyl compound and TBA compound, in the course of the drying and frozen storage

scholarly journals Fatty acid composition and influence of temperature on the lipid stability of Arapaima gigas meat

2019 ◽  
Vol 22 ◽  
Author(s):  
Nathália Miranda Coutinho ◽  
Anna Carolina Vilhena da Cruz Silva Canto ◽  
Eliane Teixeira Mársico ◽  
Flávio Alves da Silva ◽  
Luiz Antônio Moura Keller ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Lipid Oxidation ◽  
Nutritional Quality ◽  
Frozen Storage ◽  
Lipid Stability ◽  
Acid Ratio ◽  
Arapaima Gigas ◽  
Malondialdehyde Content ◽  
Atherogenicity Index ◽  
Influence Of Temperature On

Abstract The nutritional quality and lipid stability of Arapaima gigas fillets were investigated. A total of 27.32 kg of A. gigas fillets were obtained and the proximate composition and fatty acid profile immediately determined. In addition, the lipid oxidation parameters were analyzed during 15 and 90 days at 4 °C and –20 °C, respectively. The A. gigas fillets presented high protein (> 15%) and low lipid (< 2%) contents with elevated polyunsaturated fatty acid (PUFAs) contents (43.97%). The nutritional quality indices were the atherogenicity index (0.35), thrombogenicity index (0.28) and the hypocholesterolemic acid/ hypercholesterolemic acid ratio (2.37). Overall, an increase followed by a decrease was observed in the peroxide index (PI) and malondialdehyde content (MDA) results at both storage temperatures ( p < 0.05). The lipid profile exhibited great nutritional quality, however new conservation methods should be investigated for this matrix due to increased lipid oxidation during refrigerated and frozen storage.

Packaging-specific influence of chitosan on color stability and lipid oxidation in refrigerated ground beef

Meat Science ◽  
2010 ◽  
Vol 86 (4) ◽  
pp. 994-998 ◽  
Author(s):  
S.P. Suman ◽  
R.A. Mancini ◽  
P. Joseph ◽  
R. Ramanathan ◽  
M.K.R. Konda ◽  
...  
Keyword(s):  
Lipid Oxidation ◽  
Ground Beef ◽  
Color Stability ◽  
Specific Influence

Color Stability and Lipid Oxidation of a Dried Food Model to Which Carotenoids Have Been Added.

2001 ◽  
Vol 7 (3) ◽  
pp. 231-234 ◽  
Author(s):  
Achmad SUBAGIO ◽  
Yukiyo SHIGEMURA ◽  
Naofumi MORITA
Keyword(s):  
Lipid Oxidation ◽  
Color Stability ◽  
Food Model
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