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 The effects of Hierba Santa (Piper auritum Kunth) on the inhibition of lipid oxidation in beef burgers

LWT ◽  
2021 ◽  
Vol 146 ◽  
pp. 111428
Author(s):  
E. Trujillo-Santiago ◽  
Luz H. Villalobos-Delgado ◽  
L.E. Guzmán-Pantoja ◽  
M.G. López ◽  
D.I. Zafra-Ciprián ◽  
...  
Keyword(s):  
Lipid Oxidation ◽  
Piper Auritum ◽  
Beef Burgers

scholarly journals Effect of beetroot (Beta vulgaris) extract on Black Angus burgers shelf life

2021 ◽  
Vol 10 (1) ◽  
Author(s):  
Raffaele Marrone ◽  
Giorgio Smaldone ◽  
Rosa Luisa Ambrosio ◽  
Rossella Festa ◽  
Marina Ceruso ◽  
...  
Keyword(s):  
Lipid Oxidation ◽  
Shelf Life ◽  
Beta Vulgaris ◽  
Water Solution ◽  
Antioxidant Properties ◽  
High Concentration ◽  
Red Beet ◽  
Beef Burgers ◽  
Dose Dependent ◽  
Microbiological Analyses

Beef burgers are meat preparations with easy perishability. To ensure a longer shelflife, the Regulation EU 1129/11 allows the use of some additives. However, healthconscious consumers prefer products which do not contain synthetic substances. Aim of the present study was to evaluate the effect of Red Beetroot (Beta vulgaris) integration on Black Angus made burgers shelf life. Red beet was prepared as powder and added to meat mixture as the same or in water solution. The study was split into 2 trials to assess the extract activity also in burgers vacuum-packaged stored. Burgers were analysed (up to 9 days at 4°C) in terms of sensory properties, microbiological profile, pH, aw and lipid oxidation (TBARS). At the end of storage, treated samples showed the highest values of redness and the lowest content of malondialdehyde, probably due to antioxidant properties of red beet towards myoglobin and lipid oxidation processes. Moreover, results highlighted that Red Beetroot activities were dose-dependent and intensified if dissolved in water. The aw values did not appear to be conditioned by extract integrations, unlike the pH that was lower in treated samples than control ones. Microbiological analyses identified beetroot as a potential antimicrobial substance, especially in high concentration. In conclusion, Beta vulgaris extract could be proposed as natural compound exploitable in beef burgers to preserve qualities and extend their shelf-life.

scholarly journals Fortification of beef burger with the addition of bee pollen from Apis mellifera L.

2019 ◽  
pp. 895 ◽  
Author(s):  
Leila Fernanda Serafini Heldt ◽  
Daiane Pereira ◽  
Bianca Rodrigues Souza ◽  
Ligia Bicudo Almeida-Muradian ◽  
Solange Teresinha Carpes
Keyword(s):  
Lipid Oxidation ◽  
Nutritive Value ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Meat Products ◽  
Thiobarbituric Acid ◽  
Pollen Extract ◽  
Bee Pollen ◽  
Beef Burger ◽  
Beef Burgers

The effect of adding bee pollen in beef burger on the oxidative stability was investigated. Antioxidant properties, chemical composition and vitamins were also determined. The antioxidant activity of bee pollen by DPPH (2,2-diphenyl-1-picrylhydrazyl) radical-scavenging and β-carotene-linoleic acid methods were high. The predominant minerals in bee pollen were Mg, followed by Ca, K and Mn. Bee pollen can be considered a rich source of B6 vitamin (4.96 mg/100 g bee pollen) and the concentrations of vitamin B1 and B2 were 0.74 mg/100 g and 0.78 mg/100 g, respectively. Regarding lipid oxidation of beef burgers, assessed by thiobarbituric acid reactive substances (TBARS), it value increased at 2.09 mg malondialdehyde /kg of beef burger after 42 days storage at -12 °C. Beef burgers containing bee pollen extract inhibited 31.78 % of lipid oxidation at the end of the experiment. Thus, the strong anti-oxidative effect and high nutritive value of bee pollen suggests its potential application as natural antioxidant in meat products.

Effect of rosemary extract, chitosan and α-tocopherol on lipid oxidation and colour stability during frozen storage of beef burgers

Meat Science ◽  
2007 ◽  
Vol 75 (2) ◽  
pp. 256-264 ◽  
Author(s):  
Dimitrios Georgantelis ◽  
Georgios Blekas ◽  
Panagiota Katikou ◽  
Ioannis Ambrosiadis ◽  
Dimitrios J. Fletouris
Keyword(s):  
Lipid Oxidation ◽  
Frozen Storage ◽  
Rosemary Extract ◽  
Colour Stability ◽  
Beef Burgers

scholarly journals Natural antioxidants protecting irradiated beef burgers from lipid oxidation

LWT ◽  
2010 ◽  
Vol 43 (1) ◽  
pp. 98-104 ◽  
Author(s):  
R.A. Trindade ◽  
J. Mancini-Filho ◽  
A.L.C.H. Villavicencio
Keyword(s):  
Lipid Oxidation ◽  
Natural Antioxidants ◽  
Beef Burgers

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

1981-P: Impaired Exercise Lipid Oxidation Is Associated with Poor Metabolic Health, Not Excess Body Fat Per Se

Diabetes ◽  
2020 ◽  
Vol 69 (Supplement 1) ◽  
pp. 1981-P
Author(s):  
AVIGDOR D. ARAD ◽  
FREDERICK J. DIMENNA ◽  
HANNAH D. KITTRELL ◽  
HARRY R. KISSILEFF ◽  
JEANINE ALBU
Keyword(s):  
Lipid Oxidation ◽  
Body Fat ◽  
Metabolic Health ◽  
Per Se

Role of lipid oxidation in pathogenesis of insulin resistance of obesity and type II diabetes

Diabetes ◽  
1987 ◽  
Vol 36 (11) ◽  
pp. 1341-1350 ◽  
Author(s):  
J. P. Felber ◽  
E. Ferrannini ◽  
A. Golay ◽  
H. U. Meyer ◽  
D. Theibaud ◽  
...  
Keyword(s):  
Insulin Resistance ◽  
Lipid Oxidation ◽  
Type Ii Diabetes ◽  
Type Ii
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