scholarly journals Antioxidant Effect of Bovine Plasma Proteins Modified via Maillard Reaction on n3 Fortified Beef Patties

2016 ◽  
Vol 07 (08) ◽  
pp. 671-681 ◽  
Author(s):  
Carina Lorena Fernández ◽  
Ricardo Alejandro Fogar ◽  
Mirtha Marina Doval ◽  
Ana María Romero ◽  
María Alicia Judis
Keyword(s):  
Maillard Reaction ◽  
Plasma Proteins ◽  
Antioxidant Effect ◽  
Beef Patties ◽  
Bovine Plasma

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.

scholarly journals Aggregation of Omic Data and Secretome Prediction Enable the Discovery of Candidate Plasma Biomarkers for Beef Tenderness

2020 ◽  
Vol 21 (2) ◽  
pp. 664 ◽  
Author(s):  
Sabrina Boudon ◽  
Joelle Henry-Berger ◽  
Isabelle Cassar-Malek
Keyword(s):  
Plasma Proteins ◽  
Biological Information ◽  
Plasma Proteome ◽  
Complex Phenotype ◽  
Beef Tenderness ◽  
Plasma Biomarkers ◽  
Bovine Plasma ◽  
Computational Reconstruction ◽  
Beef Sector ◽  
Omic Data

Beef quality is a complex phenotype that can be evaluated only after animal slaughtering. Previous research has investigated the potential of genetic markers or muscle-derived proteins to assess beef tenderness. Thus, the use of low-invasive biomarkers in living animals is an issue for the beef sector. We hypothesized that publicly available data may help us discovering candidate plasma biomarkers. Thanks to a review of the literature, we built a corpus of articles on beef tenderness. Following data collection, aggregation, and computational reconstruction of the muscle secretome, the putative plasma proteins were searched by comparison with a bovine plasma proteome atlas and submitted to mining of biological information. Of the 44 publications included in the study, 469 unique gene names were extracted for aggregation. Seventy-one proteins putatively released in the plasma were revealed. Among them 13 proteins were predicted to be secreted in plasma, 44 proteins as hypothetically secreted in plasma, and 14 additional candidate proteins were detected thanks to network analysis. Among these 71 proteins, 24 were included in tenderness quantitative trait loci. The in-silico workflow enabled the discovery of candidate plasma biomarkers for beef tenderness from reconstruction of the secretome, to be examined in the cattle plasma proteome.

Corrigendum to ‘‘Increase in antioxidant effect of ginsenoside Re-alanine mixture by Maillard reaction” [Food Chemistry 135 (2012) 2430–2435]

2013 ◽  
Vol 139 (1-4) ◽  
pp. 170
Author(s):  
Woojung Lee ◽  
Soon-Hye Park ◽  
Seungyong Lee ◽  
Bong Chul Chung ◽  
Min Ok Song ◽  
...  
Keyword(s):  
Maillard Reaction ◽  
Antioxidant Effect ◽  
Food Chemistry ◽  
Ginsenoside Re

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

Improvement of gluten-free bread properties by the incorporation of bovine plasma proteins and different saccharides into the matrix

2015 ◽  
Vol 170 ◽  
pp. 257-264 ◽  
Author(s):  
Laura T. Rodriguez Furlán ◽  
Antonio Pérez Padilla ◽  
Mercedes E. Campderrós
Keyword(s):  
Plasma Proteins ◽  
Gluten Free ◽  
Bovine Plasma ◽  
The Matrix ◽  
Bread Properties

Inulin like lyoprotectant of bovine plasma proteins concentrated by ultrafiltration

2010 ◽  
Vol 43 (3) ◽  
pp. 788-796 ◽  
Author(s):  
Laura T. Rodríguez Furlán ◽  
Antonio Pérez Padilla ◽  
Mercedes E. Campderrós
Keyword(s):  
Plasma Proteins ◽  
Bovine Plasma
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