scholarly journals Effect of Adding Curcumin on the Properties of Linseed Oil Organogels Used as Fat Replacers in Pâtés

Antioxidants ◽  
2020 ◽  
Vol 9 (8) ◽  
pp. 735
Author(s):  
Patricia Ramírez-Carrasco ◽  
Javier Paredes-Toledo ◽  
Patricio Romero-Hasler ◽  
Eduardo Soto-Bustamante ◽  
Paulo Díaz-Calderón ◽  
...  
Keyword(s):  
Oxidative Stability ◽  
Binding Capacity ◽  
Linseed Oil ◽  
Meat Products ◽  
Statistical Design ◽  
Elastic Behavior ◽  
Fat Replacers ◽  
Crystal Network ◽  
Fat Substitutes ◽  
Wax Crystals

Beeswax-based organogels were formulated with linseed oil and curcumin according to a statistical design to increase the oxidative stability of spreadable meat products (pâté) where these organogels (OGCur) were incorporated as fat substitutes. The organogels obtained under optimal conditions (9.12% beeswax, 0.54% curcumin) showed a mechanical strength similar to pork backfat determined by back extrusion and high oil binding capacity (OBC; over 90%). The incorporation of curcumin at this concentration did not lead to any change in the arrangement of the crystal network, OBC, and mechanical, thermal, or rheological properties of the organogels. Beeswax organogels with and without curcumin, with a β’ orthorhombic subcell structure, showed a predominant elastic behavior and a melting event wider and shifted to lower temperatures than pure beeswax, suggesting a plasticizer effect of the oil in the wax crystals. The oxidative stability of the organogels under accelerated oxidation conditions increased due to the incorporation of curcumin. A decrease in the curcumin content was found from day 4 at 60 °C, together with a significantly lower formation of both peroxides and malonaldehyde. When pork backfat was partially or totally replaced by OGCur in pâtés, a noticeable protective effect of curcumin against lipid oxidation was found during chilled storage

scholarly journals Effect of Herbal Addition on the Microbiological, Oxidative Stability and Sensory Quality of Minced Poultry Meat

Foods ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1537
Author(s):  
Danuta Jaworska ◽  
Elżbieta Rosiak ◽  
Eliza Kostyra ◽  
Katarzyna Jaszczyk ◽  
Monika Wroniszewska ◽  
...  
Keyword(s):  
Oxidative Stability ◽  
Sensory Quality ◽  
Meat Products ◽  
Black Pepper ◽  
Poultry Meat ◽  
Piper Nigrum ◽  
Thymus Vulgaris ◽  
Processing And Storage ◽  
And Storage

The study aimed to assess the effect of herbal additions with antioxidant properties (pepper, thyme and oregano) on the microbiological and oxidative stability as well as the sensory quality of minced poultry meat. Meatballs treatments without additives and treatments with the addition of three types of spices in two forms—dry spices and industrial extracts were examined. Popular seasoning additives of oregano (Origanum vulgare), thyme (Thymus vulgaris) and black pepper (Piper nigrum) at 0.3% of dry herbal or 0.003% as industrial extract were added to minced meat. The microbiological, chemical and sensory tests were performed at specified times and storage temperature. Based on the studied criteria, products maintained constant and adequate quality by up to 10 days while stored in 4 °C. In the case of all tested samples, the overall sensory quality began to deteriorate after 10 days of storage. The preservative role of herbs and extracts in meat products during processing and storage was observed. Oregano and black pepper in both forms maintained good microbial quality and showed their inhibitory effects on the growth of psychrotrophic bacteria. It was observed that dried herbs revealed a stronger antioxidant effect than additives in the form of extracts. The studied dried herbs played an antioxidant, antimicrobial and preservative role in meat products during processing and storage.

scholarly journals Banana Pseudo-Stem Increases the Water-Holding Capacity of Minced Pork Batter and the Oxidative Stability of Pork Patties

Foods ◽  
2021 ◽  
Vol 10 (9) ◽  
pp. 2173
Author(s):  
Diego E. Carballo ◽  
Irma Caro ◽  
Cristina Gallego ◽  
Ana Rebeca González ◽  
Francisco Javier Giráldez ◽  
...  
Keyword(s):  
Oxidative Stability ◽  
Frozen Storage ◽  
Meat Products ◽  
Thiobarbituric Acid ◽  
Sodium Ascorbate ◽  
Thiobarbituric Acid Reactive Substances ◽  
Pork Patties ◽  
Minced Meat ◽  
Water Holding ◽  
Tbars Formation

Banana pseudo-stem (BPS), which is rich in fibre and polyphenols, is a potential functional ingredient for the food industry. In this study, BPS was added at concentrations of 1.5, 3.0, and 4.5 g/kg to a minced pork batter to evaluate its performance as a filler and to pork burger patties to evaluate its performance as a natural antioxidant. The effects of BPS were compared with those of carrageenan and ascorbate, which are a conventional binder and antioxidant, respectively. The performance of BPS was similar to that of carrageenan in terms of the cooking yield and texture of the cooked batter. BPS reduced the brightness of fresh patties and appeared to reduce oxidative discolouration during the frozen storage of raw patties. Moreover, BPS reduced the levels of thiobarbituric acid reactive substances (TBARS) during the refrigerated and frozen storage of cooked patties. A greater decrease in TBARS formation was observed with 4.5 g BPS/kg compared with 0.5 g sodium ascorbate/kg during refrigerated storage. In contrast to ascorbate, BPS promoted the presence of lipid-derived volatile compounds induced by thermal breakdown in the headspace of cooked patties. Nonetheless, this effect was reduced as the amount of BPS in the patties increased. In cooked minced meat products, BPS could increase cooking yields and lipid oxidative stability during storage and might result in a more intense flavour.

scholarly journals Linseed oil: Characterization and study of its oxidative degradation

2020 ◽  
Vol 71 (1) ◽  
pp. 337 ◽  
Author(s):  
B. M. Berto ◽  
R. K.A. Garcia ◽  
G. D. Fernandes ◽  
D. Barrera-Arellano ◽  
G. G. Pereira
Keyword(s):  
Fatty Acid ◽  
Oxidative Stability ◽  
Induction Period ◽  
Room Temperature ◽  
Linseed Oil ◽  
Oxidative Degradation ◽  
Acid Value ◽  
Quality Parameters ◽  
Time Intervals ◽  
Accelerated Oxidation

This paper proposes to characterize and monitor the degradation of linseed oil under two oxidation conditions using some traditional oxidative and quality parameters. The experimental section of this study was divided into 2 stages. In the first one, three commercial linseed oil samples (OL1, OL2, and OL3) were characterized according to oxidative stability (90 °C) and fatty acid composition. In the second stage, the OL1 sample, selected due to its availability, was subjected to the following oxidation procedures: storage at room temperature conditions with exposure to light and air (temperature ranging from 7 to 35 °C) for 140 days and accelerated oxidation at 100 °C for 7h. Samples were collected at different time intervals and analyzed for oxidative stability (90 °C), peroxide value, and acid value. The results showed that all the samples presented a similar fatty acid profile and that the OL3 sample showed a higher induction period (p < 0.05). Regarding the oxidative degradation, the induction period of the OL1 sample reduced from 9.7 to 5.7 and 9.7 to 6.3 during 140 days of storage under room temperature and 7 h of accelerated oxidation, respectively. The end of induction period of the OL1 sample is expected to occur within 229 days according to an exponential mathematical model fitted to the induction period values at different temperatures. In addition, the OL1 sample met the limits proposed by Codex and Brazilian regulations for peroxide and acid values during the oxidation time intervals.

1315 Effect of increasing doses of abomasally infused linseed oil on animal performance and oxidative stability of milk in Holstein dairy cows

2016 ◽  
Vol 94 (suppl_5) ◽  
pp. 634-634
Author(s):  
D. E. Rico ◽  
R. Gervais ◽  
S. M. Peña-Cotrino ◽  
C. Cohou ◽  
Y. Lebeuf ◽  
...  
Keyword(s):  
Oxidative Stability ◽  
Dairy Cows ◽  
Linseed Oil ◽  
Animal Performance ◽  
Holstein Dairy Cows

scholarly journals Possibilities to develop low-fat products: a review

2016 ◽  
Vol 20 (1) ◽  
pp. 3-19 ◽  
Author(s):  
Roxana Tufeanu ◽  
Ovidiu Tiţa
Keyword(s):  
Dairy Products ◽  
Heart Diseases ◽  
Essential Fatty Acids ◽  
Meat Products ◽  
Low Fat ◽  
Fat Replacers ◽  
Coronary Heart Diseases ◽  
Texture Profile ◽  
Fat Reduction ◽  
Functional Components

Abstract Research has proved a relationship between high fat consumption and rise in obesity, atherosclerosis, coronary heart diseases and high blood pressure. Therefore is recommended the moderate consumption of fat, such that the total fat does not exceed 30% of total energy intake. Our body needs fats because are providers of calories, essential fatty acids, fat-soluble vitamins and also they are necessary ingredients of the foods. The development of products with low-fat content can be considerate a challenge because the lipids offers aroma, texture, appearance, flavour and mouth feel, qualities that customers want in food products. A fat reduction can be achieved by using different fat replacers to ensure the functionality of the replaced fat. Functional components of fat replacers can have a significant role in promotion of wellbeing, in treating and preventing diseases. Thus, fat replacers should be recognized as safe and healthy, which have sensorial and functional properties. This paper reviews the fat replacers used to obtain foods as meat-based or dairy products. Some ways to obtain healthier meat products by reducing saturated fats content consist in the utilization of unsaturated vegetable oils, vegetable products, fibre. The utilization of fibre in products such bolognas, sausages or hamburgers, can improve the texture profile, binding properties and the characteristics regarding the cooking process. A fat reduction in dairy products can be achieved by replacing it with starches, polysaccharides, gums or fibres from cereal, vegetables and fruits. In acidified milk products, fibres have benefits as: low syneresis, sensory characteristics accepted by consumers, improvement of texture and rheological properties. In cheeses production, the fat reduction can be realised by replacing it with carbohydrate or protein-based replacers in order to obtain a final product with proper characteristics.

Protein-based hydrogelled emulsions and their application as fat replacers in meat products: A review

2020 ◽  
pp. 1-16 ◽  
Author(s):  
Camila de Souza Paglarini ◽  
Vitor Andre Silva Vidal ◽  
Silvana Martini ◽  
Rosiane Lopes Cunha ◽  
Marise Aparecida Rodrigues Pollonio
Keyword(s):  
Meat Products ◽  
Fat Replacers

ω-3 in meat products: benefits and effects on lipid oxidative stability

2016 ◽  
Vol 96 (8) ◽  
pp. 2620-2634 ◽  
Author(s):  
Daniela Miotto Bernardi ◽  
Teresinha Marisa Bertol ◽  
Sérgio Bertelli Pflanzer ◽  
Valdemiro Carlos Sgarbieri ◽  
Marise Aparecida Rodrigues Pollonio
Keyword(s):  
Oxidative Stability ◽  
Meat Products

scholarly journals Impact of extruded flaxseed meal supplemented diet on growth performance, oxidative stability and quality of broiler meat and meat products

2013 ◽  
Vol 12 (1) ◽  
pp. 13 ◽  
Author(s):  
Faqir Muhammad Anjum ◽  
Muhammad Faizan Haider ◽  
Muhammad Issa Khan ◽  
Muhammad Sohaib ◽  
Muhammad Sajid Arshad
Keyword(s):  
Oxidative Stability ◽  
Growth Performance ◽  
Meat Products ◽  
Broiler Meat ◽  
Flaxseed Meal

Effects of Ingredient Incorporation into Sausage Meat on the Micellarisation and uptake of α-tocopherol by Caco-2 Human Intestinal Cells

2008 ◽  
Vol 14 (1) ◽  
pp. 79-86 ◽  
Author(s):  
O. Kenny ◽  
Y. O'Callaghan ◽  
N.M. O'Brien
Keyword(s):  
Olive Oil ◽  
Cellular Uptake ◽  
Sunflower Oil ◽  
Cell Model ◽  
Linseed Oil ◽  
Meat Products ◽  
In Vitro Digestion ◽  
Soya Protein ◽  
Two Phase

Ingredients are incorporated into meat and meat products to produce a ``healthier'' product. However, the effect of ingredient addition on availability of nutrients endogenous to foods is generally not considered. This study investigated the availability and cellular uptake of α-tocopherol from supplemented sausages with the aid of an in vitro digestion procedure coupled with a Caco-2 cell model. Sausages were formulated with the addition of 3% or 10% ingredients (wheat bran, oat bran, soya protein, whey protein, olive oil, linseed oil, sunflower oil, and wheatgerm oil) and subjected to a two-phase in vitro system that simulates the digestive process in humans. Micelles were isolated from the digestate by ultracentrifugation. Of the ingredients selected for addition to sausage meat, only sunflower oil, and wheatgerm oil enhanced the micellarization of α-tocopherol, resulting in increased transfer from the test food to micelles. When ingredients were added at the 3% supplementation level, olive oil enhanced cellular uptake of α-tocopherol. Cellular uptake was not enhanced further with higher oil supplementation (3% vs. 10%). These results indicated that addition of ingredients to sausages (fibres, protein derivatives or vegetable oils) did not have a detrimental effect on α-tocopherol uptake and olive oil at the 3% supplementation level enhanced α-tocopherol availability.

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