Relationships between 4-Hydroxy-2-nonenal, 2-Thiobarbituric Acid Reactive Substances and n-6 Polyunsaturated Fatty Acids in Refrigerated and Frozen Pork

1998 ◽  
Vol 62 (10) ◽  
pp. 2028-2029 ◽  
Author(s):  
Tadashi SAKAI ◽  
Kiyoshi YAMAUCHI ◽  
Shinji KUWAZURU ◽  
Noriko GOTOH
Keyword(s):  
Fatty Acids ◽  
Polyunsaturated Fatty Acids ◽  
Thiobarbituric Acid ◽  
Thiobarbituric Acid Reactive Substances

scholarly journals Design of Gelatin Pouches for the Preservation of Flaxseed Oil during Storage

Coatings ◽  
2020 ◽  
Vol 10 (2) ◽  
pp. 150
Author(s):  
Hela Kchaou ◽  
Mourad Jridi ◽  
Moncef Nasri ◽  
Frédéric Debeaufort
Keyword(s):  
Fatty Acids ◽  
Polyunsaturated Fatty Acids ◽  
Maillard Reaction ◽  
Thiobarbituric Acid ◽  
Flaxseed Oil ◽  
Thiobarbituric Acid Reactive Substances ◽  
Extinction Coefficients ◽  
Gelatin Films ◽  
Small Doses ◽  
Gradual Development

Flaxseed oil (FO) is composed mainly of polyunsaturated fatty acids that are very sensitive to oxidation induced by oxygen, temperature, and light. To overcome this problem, gelatin-based films containing glucose are crosslinked via the Maillard reaction (MR) at 120 °C and used for the conception of pouches in which the FO was packaged. The prepared pouches, as well as the oil alone, are incubated at 50 °C for 21 days. The results show that the peroxide index of the oil stored in the gelatin-based pouches is almost stable and decreases on the 21st day. The specific extinction coefficients prove a more pronounced degradation of the non-package oil (control). In addition, the results of thiobarbituric acid reactive substances (TBARs) test reveal higher values in the control, with a tendency to continuously increase up until the 21st day. However, the oil stored in the pouches reveals less TBARs content, decreasing with oxidation time. The non-heated glucose-supplemented pouches showed the best results, suggesting a moderate and gradual development of the MR at 50 °C. The application of pouches based on gelatin films seems to be an effective and interesting tool for protecting FO against lipid oxidation, acting as perfectly biodegradable and sustainable containers for small doses.

Effects of hypoxia and dietary vitamin E on growth performance and oxidative status of Cirrhinus mrigala (Ham., 1822)

2017 ◽  
Vol 67 (2) ◽  
pp. 133-148 ◽  
Author(s):  
Tincy Varghese ◽  
Asim Kumar Pal ◽  
Narottam Prasad Sahu ◽  
Puthiyottil Mishal ◽  
Subrata Dasgupta
Keyword(s):  
Fatty Acids ◽  
Superoxide Dismutase ◽  
Fatty Acid ◽  
Vitamin E ◽  
Polyunsaturated Fatty Acids ◽  
Peroxide Value ◽  
Thiobarbituric Acid ◽  
Oxidative Status ◽  
Dietary Vitamin ◽  
Thiobarbituric Acid Reactive Substances

Vitamin E is of importance for several physiological processes, some of which also apply to fish. Here, we conducted an experiment to assess the effect of environmental hypoxia and dietary vitamin E on oxidative status and tissue injury in a bottom dwelling carp,Cirrhinus mrigala(Ham., 1822). The four treatments combined oxygen availability (Normoxia/Hypoxua) and Vitamin E presence/absence. Lipid peroxidation parameters such as thiobarbituric acid reactive substances (TBAR), peroxide value (PV), polyunsaturated fatty acids/saturated fatty acid (PUFA/SFA) ratio, catalase (CAT), superoxide dismutase (SOD) and erythrocyte fragility were assessed. The results indicate that exposure to hypoxia elevates these parameters. However, the supplementation of vitamin E via the diet effectively reduced erythrocyte membrane damage (EF) and myeloperoxidase activity (MPO), which were enhanced by the exposure to hypoxia. Dietary vitamin E also improved antioxidant enzyme status in the hypoxia exposed fish, as indicated by the decreased catalase and superoxide dismutase activities. Vitamin E supplementation also compensated for increased levels of peroxide value, thiobarbituric acid reactive substances, and an increased polyunsaturated fatty acids/saturated fatty acid ratio resulting from the exposure to hypoxia. Overall, it can be concluded that fortification of vitamin E in the diet of this carp species, and possibly other fish that live under hypoxic conditions, can restore the antioxidant status and well-being to some extent.

scholarly journals Liposoluble portion of the red alga Pyropia yezoensis protects alcohol induced liver injury in mice

ALGAE ◽  
2021 ◽  
Vol 36 (3) ◽  
pp. 219-229
Author(s):  
Ji-Hyeok Lee ◽  
Ginne Ahn ◽  
Ju-Young Ko ◽  
Nalae Kang ◽  
Kyungsook Jung ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Liver Injury ◽  
Polyunsaturated Fatty Acids ◽  
Alcohol Treatment ◽  
Thiobarbituric Acid ◽  
Red Alga ◽  
Pyropia Yezoensis ◽  
Total Lipids ◽  
Thiobarbituric Acid Reactive Substances ◽  
Etoh Extract

The hepatoprotective effect of liposoluble portion of Pyropia yezoensis (PYLP) was investigated against alcohol-induced liver injury in mice. Fatty acids were predominant in PYLP obtained from hexane fraction of 70% EtOH extract after ultrasonication. In particular, polyunsaturated fatty acids such as eicosapentaenoic acid and linoleic acid accounted for 56.91% of the total lipids. PYLP significantly reduced liver damage induced by the alcohol treatment in mice. PYLP treatment increased the activity of antioxidant enzymes including superoxide dismutase, catalase, and glutathion peroxidase by reducing thiobarbituric acid reactive substances. Histological observations showed that PYLP minimizes damage to living tissue induced by alcohol treatment by modulating the expression level of proteins involved in the anti-apoptotic signaling pathway. Our results suggest that PYLP, rich in polyunsaturated fatty acids extracted from the red alga P. yezoensis, will be useful as a potential liver protectant in the hangover industry.

scholarly journals Aromatic Profile, Physicochemical and Sensory Traits of Dry-Fermented Sausages Produced without Nitrites Using Pork from Krškopolje Pig Reared in Organic and Conventional Husbandry

Animals ◽  
2019 ◽  
Vol 9 (2) ◽  
pp. 55 ◽  
Author(s):  
Martin Škrlep ◽  
Marjeta Čandek-Potokar ◽  
Nina Batorek-Lukač ◽  
Urška Tomažin ◽  
Mónica Flores
Keyword(s):  
Fatty Acids ◽  
Thiobarbituric Acid ◽  
Starter Cultures ◽  
Raw Material ◽  
Thiobarbituric Acid Reactive Substances ◽  
Fermented Sausages ◽  
Dry Fermented Sausages ◽  
Amino Acid Degradation ◽  
Sensory Analyses ◽  
Husbandry System

Dry-fermented sausages were produced in a traditional way, without addition of nitrites and starter cultures, from meat of an autochthonous breed (Krškopolje pig) raised either in a conventional indoor or organic husbandry system. Physicochemical and sensory analyses were performed at the end of processing to characterize their quality. Dry-fermented sausages from organic pork retained more moisture, which resulted in higher water activity and softer texture (instrumental and sensory). They were more oxidized (higher thiobarbituric acid reactive substances (TBARS)), in agreement with more unsaturated fatty acid profile, a higher score for rancid taste, and a higher relative abundance of volatiles from lipid β-oxidation. Overall, dry-fermented sausages from organic pork had lower levels of volatile compounds, particularly, those originating from spices (despite the same quantity added) and lower levels of amino-acid degradation. Sensory analysis showed that dry-fermented sausages from organic pork had less intensive and vivid color, tasted more bitter and sour, and had more off-tastes. The observed differences could be related to initial differences in raw material (differences in meat pH and level of polyunsaturated fatty acids) affecting the process of fermentation.

scholarly journals New Antioxidant Multilayer Packaging with Nanoselenium to Enhance the Shelf-Life of Market Food Products

Nanomaterials ◽  
2018 ◽  
Vol 8 (10) ◽  
pp. 837 ◽  
Author(s):  
Paula Vera ◽  
Elena Canellas ◽  
Cristina Nerín
Keyword(s):  
Fatty Acids ◽  
Shelf Life ◽  
Thiobarbituric Acid ◽  
Food Products ◽  
Potato Chips ◽  
Laboratory Scale ◽  
Selenium Nanoparticles ◽  
Thiobarbituric Acid Reactive Substances ◽  
Oxidation Study ◽  
Cooked Ham

A flexible multilayer with selenium nanoparticles incorporated has been used to build an antioxidant packaging. The oxidation of hazelnuts, walnuts, and potato chips was tested at laboratory scale. Hexanal released by the nuts, fatty acids oxidation study, TBARS (thiobarbituric acid reactive substances), and tasting were compared to study the oxidation of foods packaged with this antioxidant packaging. Finally, TBARS method in combination with tasting were selected due to their simplicity and accuracy. It was found that hazelnuts packaged in nanoSe active bags released around 20% less malonaldehyde (MDA) than the blanks. In the case of the walnuts, the active ones released 25% less MDA than the blanks. As for potato chips, the improvement was around 22%. Finally, an industrial study was done. Cooked ham, chicken, and a ready-to-eat vegetable mixture seasoned with butter were industrially packaged with the new antioxidant material and improvements higher than 25% were obtained.

scholarly journals Effects of Supplementing Grape Pomace to Broilers Fed Polyunsaturated Fatty Acids Enriched Diets on Meat Quality

Animals ◽  
2020 ◽  
Vol 10 (6) ◽  
pp. 947 ◽  
Author(s):  
Raluca Paula Turcu ◽  
Tatiana Dumitra Panaite ◽  
Arabela Elena Untea ◽  
Cristina Șoica ◽  
Mădălina Iuga ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Polyunsaturated Fatty Acids ◽  
Thiobarbituric Acid ◽  
Color Difference ◽  
Grape Pomace ◽  
Control Group ◽  
Meat Color ◽  
Flaxseed Meal ◽  
Diet Formulation ◽  
Red Grape

The effects of using grape pomace as natural antioxidant in polyunsaturated fatty acids enriched broiler diets (4% flaxseed meal) on color, texture and lipid peroxidation of meat were evaluated. The 4-week feeding trial was conducted on 200, Cobb 500 broilers, assigned to 5 groups and housed in an experimental hall with floored pens. Compared to the control group, the diet for the experimental groups included 3% or 6% of two grape pomace varieties, white and red. Diet formulation enrichment with red grape pomace influenced the meat color parameters, underlining an accentuated total color difference (ΔE) for both breast and thigh as compared to the control. The dietary supplementation with grape pomace led to the increase of meat hardness regardless of the amount and variety added. The grape pomace inclusion in broiler diets positively influenced meat color and texture. Regarding the lipid oxidation parameters, there was a decrease of the value of thiobarbituric acid-reactive substances (TBARS) in thigh meat in all experimental groups. Additionally, significant differences were highlighted for breast in 3% white grape pomace and 6% red grape pomace supplemented groups when compared to the control group. In conclusion, the supplementation of broiler diets enriched in PUFA with grape pomace improved meat color and texture, which are essential parameters for consumer’s choice. Also, the grape pomace supplementation indicated an improvement of thigh meat oxidative stability, especially regarding the TBARS value.

Storage stability of functional chicken meat bullets coated with composite antimicrobial biodegradable films under different packaging conditions

2016 ◽  
Vol 56 (11) ◽  
pp. 1953 ◽  
Author(s):  
Richa Rani ◽  
Manish Kumar Chatli ◽  
Mohan Jairath ◽  
Nitin Mehta ◽  
Pavan Kumar
Keyword(s):  
Fatty Acids ◽  
Sensory Quality ◽  
Storage Stability ◽  
Storage Period ◽  
Thiobarbituric Acid ◽  
Plate Count ◽  
Thiobarbituric Acid Reactive Substances ◽  
Standard Plate Count ◽  
Physico Chemical ◽  
Standard Plate

Storage stability of processed chicken meat bullets (CMB) packaged under different packaging conditions in supplementation with composite antimicrobial biodegradable (CAB) films impregnated with 0.5% (v/v) cinnamaldehyde, a natural antimicrobial, was evaluated. Different treatments such as aerobic (aerobic packaged product, CAB-coated product and aerobic packaging), modified atmosphere packaging (MAP; MAP 50 : 50; CO2 and N2, F-MAP; CAB-coated product and MAP) and vacuum (VAC; vacuum packaged, F-VAC; CAB-coated product and vacuum) are assessed for various physico-chemical (pH, thiobarbituric acid reactive substances number, peroxide value and free fatty acids), microbiological (standard plate count, psychrophiles, coliforms, yeast and moulds, Staphylococci sp.) and sensory quality characteristics at 7-day intervals throughout the storage period of 35 days under refrigerated (4 ± 1°C) conditions. The CMB coated with CAB films under MAP (F-MAP) conditions had significantly (P < 0.05) better value for water activity, thiobarbituric acid reactive substances number, peroxide value and free fatty acids throughout the storage in comparison to the Control (MAP). Standard plate count was significantly (P < 0.05) lower for F-MAP than all other treatments. Staphylococci sp., coliforms, Salmonellae sp., yeast and mould, and psychrophiles were completely absent in CAB-coated products throughout the storage period. All the CAB products had better (P < 0.05) sensory attributes than their respective Controls during storage. Results concluded that the CMB coated in developed CAB films have a storage life of more than 35 days under MAP conditions under refrigerated (4 ± 1°C) conditions with the acceptable physico-chemical, microbiological and sensory quality attributes.

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