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

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

Antioxidant effects of soy sauce on color stability and lipid oxidation of raw beef patties during cold storage

Meat Science ◽  
2013 ◽  
Vol 95 (3) ◽  
pp. 641-646 ◽  
Author(s):  
Hyun-Wook Kim ◽  
Yun-Sang Choi ◽  
Ji-Hun Choi ◽  
Hack-Youn Kim ◽  
Ko-Eun Hwang ◽  
...  
Keyword(s):  
Lipid Oxidation ◽  
Cold Storage ◽  
Color Stability ◽  
Soy Sauce ◽  
Beef Patties ◽  
Antioxidant Effects

scholarly journals 80 Effectiveness of naturally sourced mixed tocopherols as an antioxidant when compared to Bha and Bht in fresh pork sausage

2019 ◽  
Vol 97 (Supplement_1) ◽  
pp. 26-27
Author(s):  
Leila G Venzor ◽  
William B Smith ◽  
Jolena N Waddell ◽  
Lea A Kinman
Keyword(s):  
Lipid Oxidation ◽  
Color Stability ◽  
Thiobarbituric Acid ◽  
Butylated Hydroxytoluene ◽  
Thiobarbituric Acid Reactive Substance ◽  
Synthetic Antioxidants ◽  
Pork Sausage ◽  
Pork Products ◽  
Instrumental Color ◽  
Ground Pork

Abstract Fresh ground pork products are highly susceptible to deteriorative oxidation due to high fat content and increased surface area exposure of proteins. Recent trends and health concerns among consumers have sparked interest in finding alternatives for synthetic ingredients used for preservation of commercially manufactured processed meats. The objective of this study was to compare the effectiveness of naturally sourced mixed tocopherols to a mixture of butylated hydroxylanisole (BHA) and butylated hydroxytoluene (BHT) on prevention of lipid oxidation and color stability in fresh pork sausage patties. Duplicate batches of pork Boston butt trim and pork back fat were mixed 5:1, respectively, coarse ground, and combined with pork sausage seasoning. Pork mixture was then fine ground and 3175.5 g portions were assigned to one of three treatments: no antioxidants (CON), 0.01% of BHA and 0.01% BHT mixture (SYN), or 0.03% Decanox MTS30P (MTS). Patties (56.7 g) were hand pressed, placed on Styrofoam trays (S4), polyvinyl chloride film overwrapped and positioned in a retail display case. Patties (n = 45) were evaluated for instrumental color (L*, a*, and b*) and display discoloration (1 = very bright, to 8 = tan to brown) in 12-hr intervals for 252 hr. Fifteen patties from each treatment were collected for thiobarbituric acid reactive substance analysis. No differences between treatments (P > 0.05) were found for display discoloration or instrumental color. SYN patties had significantly lower malondialdehyde values (P = 0.047) than both CON and MTS patties at 252 hr. In conclusion, mixed tocopherols were not as effective as synthetic antioxidants in slowing lipid oxidation. However, it can be noted that mixed tocopherols can replace synthetic antioxidants in ground pork sausage and have the same effect on color stability.

Effects of aldehyde products of lipid oxidation on the color stability and metmyoglobin reducing ability of bovine Longissimus muscle

2018 ◽  
Vol 89 (5) ◽  
pp. 810-816 ◽  
Author(s):  
Cheng Chen ◽  
Qunli Yu ◽  
Ling Han ◽  
Jiaying Zhang ◽  
Zhaobin Guo
Keyword(s):  
Lipid Oxidation ◽  
Color Stability ◽  
Longissimus Muscle ◽  
Reducing Ability

scholarly journals Effect of Dry-Aging on Quality and Palatability Attributes and Flavor-Related Metabolites of Pork Loins

Foods ◽  
2021 ◽  
Vol 10 (10) ◽  
pp. 2503
Author(s):  
Derico Setyabrata ◽  
Anna D. Wagner ◽  
Bruce R. Cooper ◽  
Yuan H. Brad Kim
Keyword(s):  
Lipid Oxidation ◽  
Meat Quality ◽  
Uv Light ◽  
Color Stability ◽  
Consumer Panel ◽  
Adverse Impacts ◽  
Retail Display ◽  
Water Holding ◽  
Related Compounds ◽  
Metabolomics Analysis

This study evaluated the effect of dry-aging on quality, palatability, and flavor-related compounds of pork loins. Ten pork loins were obtained at 7 days postmortem, divided into three equal portions, randomly assigned into three different aging methods (wet-aging (W), conventional dry-aging (DA), and UV-light dry-aging (UDA)), and aged for 21 days at 2 °C, 70% RH, and 0.8 m/s airflow. The results showed similar instrumental tenderness values across all treatments (p > 0.05), while DA and UDA had a greater water-holding capacity than WA (p < 0.05). Both DA and UDA were observed to have comparable color stability to WA up to 5 days of retail display (p > 0.05). Greater lipid oxidation was measured in both DA and UDA at the end of display compared to WA (p < 0.05). The UV light minimized microorganisms concentration on both surface and lean portions of UDA compared to other treatments (p < 0.05). The consumer panel was not able to differentiate any sensory traits and overall likeness between the treatments (p > 0.05). Metabolomics analysis, however, identified more flavor-related compounds in dry-aged meat. These findings suggested that dry-aging can be used for pork loins for value-seeking consumers, as it has a potential to generate unique dry-aged flavor in meat with no adverse impacts on meat quality and microbiological attributes.

scholarly journals The Optimization of the Concentrations of Sodium Lactate (Nal), Sodium Erythorbate (Nae), and Sodium Bicarbonate (Nab) Applied to Beef Trimmings for Ground Beef Production

2019 ◽  
Vol 3 (2) ◽  
Author(s):  
C. Wu ◽  
J. Valenta ◽  
E. Hamilton ◽  
K. Modrow ◽  
W. N. Osburn
Keyword(s):  
Lipid Oxidation ◽  
Ground Beef ◽  
Color Stability ◽  
Petri Dish ◽  
Thiobarbituric Acid ◽  
Fluorescent Light ◽  
Linear Regression Models ◽  
Treatment Control ◽  
Contour Plots ◽  
And Control

ObjectivesThe objective of the study was to identify optimal concentrations of NaL, NaE and NaB applied to beef trimmings to assess their impact on quality of ground beef patties.Materials and MethodsBeef trimmings (∼50kg) were fabricated from beef forequarters (N = 5) 14 d postmortem, combined and aerobically stored (5°C) for an additional 6 d to simulate the collection, storage, transportation and receipt of a combo of beef trimmings. A 23 central composite response surface design (RSM) was used to generate 15 treatment combinations containing NaL (0.1–1.5 M), NaE (0.1–0.6 M), and NaB (0.1–1.5 M) with water used as a control. After aerobic storage, the beef trimmings (∼20% fat) were coarse ground (12 mm) and the treatment/control solution applied to the coarse ground trimmings (∼454 g) at 2% (w/w). The trimmings were reground (3 mm) and 120 g of treated sample was placed into a Petri dish and overwrapped with oxygen permeable film (OTR: 21,700 cc/m2/24h at 25°C) to form patties. The patties (2 per treatment/control) were stored under simulated retail conditions: 5°C, cool white fluorescent light (200–300 lux) and analyzed at Day 0, 3, 6, and 9 of storage to assess the effectiveness of each treatment in preventing further quality deterioration. Objective color (L*, a*, b*), 2-thiobarbituric acid (TBA) determinations, GC–MS for off-odor assessment and aerobic plate counts (APC) were conducted. The least squares means of results were generated by one-way ANOVA and Tukey HSD to identify significant differences (P < 0.05) between treatment and control patties. For RSM and multivariate RSM analyses, the data was used to generate total quadratic polynomial linear regression models and contour plots to determine the optimum ingredient concentrations for the solution.ResultsThe a* values of treated indicated a redder surface color from Day 0 to Day 9 (P < 0.05). No difference was observed for treated and control patties for TBA and hexanal counts on Day 0. The TBA values for all treatments reduced lipid oxidation compared to the control on Day 3, 6, and 9 (0.47– 0.58 vs. 0.71, 0.51– 0.58 vs. 0.74 and 0.45– 0.62 vs. 0.74, respectively; P < 0.05). No differences were observed for treated and control patties for APC from Day 0 to Day 6, except on Day 9 (8.10 vs. 8.21 Log10 CFU/g; P < 0.05). Based on these results, a* and TBA values were used to conduct RSM analyses for Day 3 and 6. Day 9 was excluded due to a significant lack of fit. The predicted value of hexanal was 0 for all treatments. The prediction of TBA values found optimum ingredient concentrations on Day 6: NaL (0.74 M), NaE (0.35 M) and NaB (1.00 M) (R2 = 0.77, respectively; P < 0.05). The prediction of a* values on Day 3 and 6 did not identify optimum ingredient concentrations for any treatment solution (R = 0.94 and 0.78, respectively; P < 0.05). Multivariate RSM was conducted to overlap the contour plots of a* and TBA values at Day 3 and 6 to better approximate the optimal ingredient concentrations for a* values. The proximal optimum concentration ranges of solutions based on the analysis were 0.3- 0.5 M NaL, 0.35 M NaE and 1M NaB with predicted a* values > 11 and TBA values < 0.52.ConclusionResults of this study suggest that a combination of NaB, NaE, and NaL can be applied to improve color stability, reduce lipid oxidation, and control off-odor of ground beef patties.

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