scholarly journals Antioxidant Effect of some Plant Extracts as Compared with BHA/BHT on Lipid Oxidation and some Quality Properties of Fresh Beef Burgers Stored at 4°C

2014 ◽  
Vol 2 (1) ◽  
pp. 9-18
Author(s):  
Mokhtar M. ◽  
Kh Youssef
Keyword(s):  
Lipid Oxidation ◽  
Plant Extracts ◽  
Antioxidant Effect ◽  
Quality Properties ◽  
Beef Burgers

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

2013 ◽  
Vol 2013 ◽  
pp. 1-7 ◽  
Author(s):  
Iulia Movileanu ◽  
Máryuri T. Núñez de González ◽  
Brian Hafley ◽  
Rhonda K. Miller ◽  
Jimmy T. Keeton
Keyword(s):  
Lipid Oxidation ◽  
Ground Beef ◽  
Thiobarbituric Acid ◽  
Antioxidant Effect ◽  
Butylated Hydroxytoluene ◽  
Rosemary Extract ◽  
Thiobarbituric Acid Reactive Substances ◽  
Beef Patties ◽  
Tbars Values ◽  
Dose Levels

Fresh ground beef patties with (1) no antioxidant (control), (2) 0.02% butylated hydroxyanisole/butylated hydroxytoluene (BHA/BHT), (3) 3% dried plum puree, or (4) 0.25% rosemary extract were aerobically packaged, irradiated at target doses of 0, 1.5, or 2.0 kGy (1.7 and 2.3 kGy actual doses), and stored at C. The samples were evaluated for lipid oxidation on 0, 3, 7, 14, 21, and 28 days of storage after irradiation. When compared to the control, all antioxidant treatments were effective in retarding () irradiation-induced lipid oxidation during storage as determined by 2-thiobarbituric acid reactive substances (TBARs) values. Rosemary extracts had the same antioxidant effect () as BHA/BHT in irradiated and nonirradiated beef patties, followed by the dried plum puree treatment. Irradiation increased TBARs values, but no differences were noted in oxidation between irradiation dose levels.

Antioxidant effect of seasonings derived from wine pomace on lipid oxidation in refrigerated and frozen beef patties

LWT ◽  
2017 ◽  
Vol 77 ◽  
pp. 85-91 ◽  
Author(s):  
Javier García-Lomillo ◽  
Maria L. Gonzalez-SanJose ◽  
Raquel Del Pino-García ◽  
Miriam Ortega-Heras ◽  
Pilar Muñiz-Rodríguez
Keyword(s):  
Lipid Oxidation ◽  
Antioxidant Effect ◽  
Beef Patties

Effects of plant extracts on lipid oxidation in fish croquette during frozen storage

2012 ◽  
Vol 21 (6) ◽  
pp. 1641-1645 ◽  
Author(s):  
Nalan Gokoglu ◽  
Pinar Yerlikaya ◽  
Osman Kadir Topuz ◽  
Hanife Aydan Buyukbenli
Keyword(s):  
Lipid Oxidation ◽  
Plant Extracts ◽  
Frozen Storage

Effect of plant extracts on lipid oxidation during frozen storage of minced fish muscle

2011 ◽  
Vol 46 (4) ◽  
pp. 724-731 ◽  
Author(s):  
Berna Özalp Özen ◽  
Mine Eren ◽  
Aslıhan Pala ◽  
İlknur Özmen ◽  
Ayla Soyer
Keyword(s):  
Lipid Oxidation ◽  
Plant Extracts ◽  
Frozen Storage ◽  
Fish Muscle ◽  
Minced Fish

scholarly journals Effect of turmeric powder (Curcuma longa L.) and ascorbic acid on antioxidant capacity and oxidative status in rabbit burgers after cooking

2016 ◽  
Vol 24 (2) ◽  
pp. 121 ◽  
Author(s):  
S. Mancini ◽  
G. Preziuso ◽  
G. Paci
Keyword(s):  
Ascorbic Acid ◽  
Lipid Oxidation ◽  
Antioxidant Capacity ◽  
Storage Time ◽  
Curcuma Longa ◽  
Thiobarbituric Acid ◽  
Antioxidant Effect ◽  
Thiobarbituric Acid Reactive Substances ◽  
Reducing Ability ◽  
Tbars Values

<p>The aim of this study was to evaluate the effects of turmeric powder and ascorbic acid on lipid oxidation and antioxidant capacity in cooked rabbit burgers. The burgers were derived from 3 different formulations (C, control, with no additives; Tu with 3.5% of turmeric powder and AA with 0.1% of ascorbic acid) and were stored at 4°C for 0 and 7 d and cooked. The lipid oxidation (thiobarbituric acid reactive substances [TBARS]) and antioxidant capacity (2,2-azinobis-[3 ethylbenzothiazoline-6-sulfonic acid] {ABTS}, 1,1-diphenyl-2-pircydrazyl [DPPH] and ferric reducing ability [FRAP]) were evaluated. A significant interaction between storage time and formulation (P&lt;0.001) was observed for DPPH, FRAP and TBARS in cooked burgers. At day 0 and day 7, the DPPH value was higher in Tu and AA compared to C burgers. At day 0, C showed a lower level of FRAP than the Tu and AA burgers. At day 7, the FRAP values tended to decrease but remained significantly higher in Tu and AA compared to C burgers. Lipid oxidation at day 0 in Tu and AA showed lower TBARS values compared to C burgers. The addition of 3.5% turmeric powder in rabbit burgers exerts an antioxidant effect during storage and it seems more effective in controlling lipid oxidation than ascorbic acid after cooking.</p>

scholarly journals Lentil-Based Ingredients Can Delay Myoglobin and Lipid Oxidation of Frozen Beef Burgers

2017 ◽  
Vol 1 (2) ◽  
pp. 32-32
Author(s):  
H. Li ◽  
J. P. Wanasundara ◽  
P. J. Shand
Keyword(s):  
Lipid Oxidation ◽  
Beef Burgers

scholarly journals Predictive modelling of TBARS changes in the intramuscular lipid fraction of raw ground pork enriched with plant extracts

2021 ◽  
Author(s):  
Anna Maria Kaczmarek ◽  
Małgorzata Muzolf-Panek
Keyword(s):  
Lipid Oxidation ◽  
Plant Extracts ◽  
Predictive Models ◽  
Lipid Fraction ◽  
External Validation ◽  
Predictive Modelling ◽  
Validation Dataset ◽  
Pork Meat ◽  
Ground Pork ◽  
Tbars Values

AbstractThe aim of the study was to develop and compare the predictive models of lipid oxidation in minced raw pork meat enriched with selected plant extracts (allspice, basil, bay leaf, black seed, cardamom, caraway, cloves, garlic, nutmeg, onion, oregano, rosemary and thyme) by investigation TBARS values changes during storage at different temperatures. Meat samples with extract addition were stored under various temperatures (4, 8, 12, 16, and 20°C). TBARS values changes in samples stored at 12°C were used as external validation dataset. Lipid oxidation was evaluated by the TBARS content. Lipid oxidation increased with storage time and temperature. The dependence of lipid oxidation on temperature was adequately modelled by the Arrhenius and log-logistic equation with high R2 coefficients (0.98–0.99). Kinetic models and artificial neural networks (ANNs) were used to build the predictive models. The obtained result demonstrates that both kinetic Arrhenius (R2 = 0.83) and log-logistic (R2 = 0.84) models as well as ANN (R2 = 0.99) model can predict TBARS changes in raw ground pork meat during storage.

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