Effects of different extracts on lipid oxidation and quality characteristics of spiced pork trotter

2021 ◽  
Author(s):  
Yajun Zhou ◽  
Bin Li ◽  
Lu Wang
Keyword(s):  
Lipid Oxidation ◽  
Quality Characteristics

scholarly journals The Effect of the Addition Turmeric on Selected Quality Characteristics of Duck Burgers Stored under Refrigeration

2022 ◽  
Vol 12 (2) ◽  
pp. 805
Author(s):  
Anna Augustyńska-Prejsnar ◽  
Jadwiga Topczewska ◽  
Małgorzata Ormian ◽  
Aneta Saletnik ◽  
Zofia Sokołowicz ◽  
...  
Keyword(s):  
Lipid Oxidation ◽  
Shear Force ◽  
Water Retention ◽  
Quality Characteristics ◽  
Refrigerated Storage ◽  
Oxidation Processes ◽  
Turmeric Extract ◽  
Number Of Microorganisms ◽  
Colour Parameters ◽  
Sensory Evaluations

The aim of the study was to evaluate the effects of turmeric supplementation on selected quality features, oxidative stability, and the safety of duck meat burgers. Four burger variants, namely I–control, no additive, II–with turmeric powder, III–with turmeric extract, and IV–with turmeric paste, were tested. The pH, WHC, colour parameters on the CIE L*a*b* scale, finished products’ shear force, TBARS index, and the total number of microorganisms were determined while performing sensory evaluations. Tests were carried out after 24 h, 6, 12, and 18 days of refrigerated storage (4 ± 2 °C). The addition of turmeric powder and paste significantly limited lipid oxidation processes in vacuum-packed duck meat burgers over an 18-day period. Although lipid oxidation processes accelerated after 6 days in all burger variants, burgers with powdered turmeric powder showed the lowest TBARS index values and limited total microorganism increases. Turmeric paste and powder additions resulted in decreased pH, increased water retention, and lighter colouration in refrigerated products. These additives were deemed acceptable during sensory evaluation. The most desirable aroma and taste, including juiciness, were in burgers with turmeric paste addition, while burgers with powdered additions were rated higher for their desired aroma and intensity of taste.

scholarly journals Effect of texturized soy protein on quality characteristics of beef samosas

2014 ◽  
Vol 3 (1) ◽  
Author(s):  
Mary Omwamba ◽  
Symon M. Mahungu ◽  
Abdul K. Faraj
Keyword(s):  
Moisture Content ◽  
Lipid Oxidation ◽  
Sensory Evaluation ◽  
Soy Protein ◽  
Storage Time ◽  
Quality Characteristics ◽  
Ash Content ◽  
Soy Flour ◽  
Overall Acceptability ◽  
Willingness To Purchase

Texturized soy protein (TSP) granules obtained from defatted soy flour were used to replace beef at 25, 50, 75 and 100% levels in samosa stuffing. The moisture, protein and ash content of the stuffing increased with an increase in the amount of texturized soy protein while the fat content decreased significantly (p<0.05) with an increase in the amount of texturized soy protein. Sensory evaluation of baked samosas showed no significant (p>0.05) difference in appearance, taste and overall acceptability with inclusion of texturized soy protein. However there were significant (p<0.05) differences in flavour, texture and willingness to purchase between 100% beef and 100% TSP samosas. There was a reduction in the moisture content while the protein, fat, ash and carbohydrate content increased in baked as compared to raw samples, both in the control and TSP50 samosas. The caloric value of the baked samosas was 24.07% lower in TSP added samples compared to 100% beef samples (control). Lipid oxidation increased with storage time from 0.25 to 0.68 mg malonaldehyde/kg in the control and from 0.21 to 0.39 mg malonaldehyde/kg in TSP50 samosas. The oxidation in the control was significantly (p<0.05) higher than in TSP50. The results suggest that TSP granules can be use with up to 50% addition in samosa products without significant differences in sensory attributes.

scholarly journals The effects of dietary hesperidin supplementation on broiler performance and chicken meat characteristics

2011 ◽  
Vol 91 (2) ◽  
pp. 275-282 ◽  
Author(s):  
P. E. Simitzis ◽  
G. K. Symeon ◽  
M. A. Charismiadou ◽  
A. G. Ayoutanti ◽  
S. G. Deligeorgis
Keyword(s):  
Body Weight ◽  
Lipid Oxidation ◽  
Growth Performance ◽  
Meat Quality ◽  
Pectoralis Major Muscle ◽  
Quality Characteristics ◽  
Chicken Meat ◽  
Tocopheryl Acetate ◽  
Breast Meat ◽  
Broiler Performance

Simitzis, P. E., Symeon, G. K., Charismiadou, M. A., Ayoutanti, A. G. and Deligeorgis, S. G. 2011. The effects of dietary hesperidin supplementation on broiler performance and chicken meat characteristics. Can. J. Anim. Sci. 91: 275–282. An experiment was conducted to examine the effects of supplementing broiler feed with hesperidin, a bioflavonoid that is an abundant and inexpensive by-product of citrus cultivation, on growth performance, carcass characteristics, breast meat quality characteristics and the oxidative stability of breast meat. Eighty 308-d-old Ross male broiler chickens were randomly assigned to four groups. One of the groups served as a control (C) and was given commercial basal diets, whereas the other three groups were given the same diets further supplemented with hesperidin at 1.5 g kg−1 (HE1), or hesperidin at 3.0 g kg−1 (HE2), or α-tocopheryl acetate at 0.2 g kg−1 (VE). At 40 d of age, broilers were fasted for 12 h, weighed and slaughtered. After overnight chilling, carcasses were trimmed for breast fillets by removing skin, bones and connective tissue. The right pectoralis major muscle was used for quality parameters estimation, whereas the left pectoralis major muscle for lipid oxidation measurements. No significant differences were observed after dietary hesperidin or α-tocopheryl acetate supplementation in final body weight (kg), body weight gain (g), feed conversion rate and internal organs weight (g). Shear values (N mm−2), intramuscular fat (%) and cooking loss (%) were also not significantly influenced by the dietary treatments. Significant differences were found concerning pH24 and color parameter values among the treatment groups. Measurement of lipid oxidation values showed that as hesperidin increased in the diet, malondialdehyde values decreased in tissue samples, suggesting that hesperidin particularly at 3 g kg−1 exerted an antioxidant effect on chicken tissues (P<0.01). However, dietary α-tocopheryl acetate supplementation at 0.2 g kg−1 of feed displayed greater antioxidant activity than hesperidin at either supplementation rate (P<0.01). In conclusion, hesperidin, an abundant component of citrus pulp, positively influences meat antioxidative properties without negative implications on growth performance and meat quality characteristics in poultry, thus appearing to be an important additive for both the consumer and the industry.

scholarly journals Relationship between 25-Hydroxyvitamin D Content and Quality Characteristics and Lipid Oxidation in Raw and Cooked Camel Meat during Cold Storage

2019 ◽  
Vol 6 (2) ◽  
Author(s):  
RababTabite RababTabite ◽  
Abdelilah Lemrhamed ◽  
Mohammed El Khasmi ◽  
Najia El Abbadi ◽  
Abderrahmane Belhouari ◽  
...  
Keyword(s):  
Lipid Oxidation ◽  
Cold Storage ◽  
Quality Characteristics ◽  
Hydroxyvitamin D ◽  
25 Hydroxyvitamin D ◽  
Camel Meat

scholarly journals Effect of texturized soy protein on quality characteristics of beef samosas

2014 ◽  
Vol 3 (1) ◽  
Author(s):  
Mary Omwamba ◽  
Symon M. Mahungu ◽  
Abdul K. Faraj
Keyword(s):  
Moisture Content ◽  
Lipid Oxidation ◽  
Sensory Evaluation ◽  
Soy Protein ◽  
Storage Time ◽  
Quality Characteristics ◽  
Ash Content ◽  
Soy Flour ◽  
Overall Acceptability ◽  
Willingness To Purchase

Texturized soy protein (TSP) granules obtained from defatted soy flour were used to replace beef at 25, 50, 75 and 100% levels in samosa stuffing. The moisture, protein and ash content of the stuffing increased with an increase in the amount of texturized soy protein while the fat content decreased significantly (p<0.05) with an increase in the amount of texturized soy protein. Sensory evaluation of baked samosas showed no significant (p>0.05) difference in appearance, taste and overall acceptability with inclusion of texturized soy protein. However there were significant (p<0.05) differences in flavour, texture and willingness to purchase between 100% beef and 100% TSP samosas. There was a reduction in the moisture content while the protein, fat, ash and carbohydrate content increased in baked as compared to raw samples, both in the control and TSP50 samosas. The caloric value of the baked samosas was 24.07% lower in TSP added samples compared to 100% beef samples (control). Lipid oxidation increased with storage time from 0.25 to 0.68 mg malonaldehyde/kg in the control and from 0.21 to 0.39 mg malonaldehyde/kg in TSP50 samosas. The oxidation in the control was significantly (p<0.05) higher than in TSP50. The results suggest that TSP granules can be use with up to 50% addition in samosa products without significant differences in sensory attributes.

165-LB: The SGLT2 Inhibitor Canagliflozin Prevents Increased Lipid Oxidation in the Heart following High-Fat Feeding

Diabetes ◽  
2019 ◽  
Vol 68 (Supplement 1) ◽  
pp. 165-LB
Author(s):  
ITZEL FLORES ◽  
CHRIS SHANNON ◽  
MARCEL FOURCAUDOT ◽  
TERRY BAKEWELL ◽  
LUKE NORTON
Keyword(s):  
Lipid Oxidation ◽  
Sglt2 Inhibitor ◽  
High Fat ◽  
Fat Feeding
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