scholarly journals Lipid oxidation in chicken meat after application of bee pollen extract, propolis extract and probiotic in their diets

10.5219/495 ◽  
2015 ◽  
Vol 9 (1) ◽  
Author(s):  
Marek Bobko ◽  
Peter Haščík ◽  
Alica Bobková ◽  
Adriana Pavelková ◽  
Jana Tkáčová ◽  
...  
Keyword(s):  
Lipid Oxidation ◽  
Chicken Meat ◽  
Pollen Extract ◽  
Bee Pollen ◽  
Propolis Extract

scholarly journals Lyophilized bee pollen extract: A natural antioxidant source to prevent lipid oxidation in refrigerated sausages

LWT ◽  
2017 ◽  
Vol 76 ◽  
pp. 299-305 ◽  
Author(s):  
Jacqueline de Florio Almeida ◽  
Amália Soares dos Reis ◽  
Leila Fernanda Serafini Heldt ◽  
Daiane Pereira ◽  
Mirelli Bianchin ◽  
...  
Keyword(s):  
Lipid Oxidation ◽  
Natural Antioxidant ◽  
Pollen Extract ◽  
Bee Pollen

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.

scholarly journals Genotoxic and Antigenotoxic Activities of Thai Bee Pollen and Its Extracts in Human Lymphocytes by in Vitro Sister Chromatid Exchange Assay

2017 ◽  
Vol 12 (7) ◽  
pp. 1934578X1701200
Author(s):  
Treetip Ratanavalachai ◽  
Sumon Thitiorul ◽  
Chalerm Jansom ◽  
Wantha Jenkhetkan ◽  
Arunporn Itharat
Keyword(s):  
Sister Chromatid ◽  
Sister Chromatid Exchange ◽  
Chemotherapeutic Agent ◽  
Human Lymphocytes ◽  
Food Supplement ◽  
Pollen Extract ◽  
Protective Mechanisms ◽  
Bee Pollen ◽  
Phenolic Contents

Bee pollen has been used as a food supplement and as a traditional medicine for thousands of years. Our study demonstrated that by in vitro sister chromatid exchange assay, Mimosa pudica crude bee pollen extract (0.005-5.0 μg/mL CE) from Chiangmai, Northern Thailand, increased genotoxicity in human lymphocytes at concentrations of 0.005 and 0.5 μg/mL by 20% and 24% respectively, compared to the RPMI control. Its defatted extract (DE) at 0.005-5.0 μg/mL increased the activities by 24–32% whereas the lipid extract (LE) at 0.00125 μg/mL but not at 0.0125–1.25 μg/mL increased the activities by 25%. Only CE at 5.0 μg/mL induced cytotoxicity. Pretreatments of CE, DE, and LE at 0.5, 5, and 0.00125 μg/mL induced antigenotoxicities against doxorubicin, a potent genotoxic chemotherapeutic agent by 24%, 28%, and 16%, respectively. Their protective mechanisms are feasibly involved with α-tocopherol and phenolic contents such as gallic acid and ferulic acid.

scholarly journals Physicochemical Properties and Consumer Acceptance of Hamburgers Processed with Chicken Meat Affected by Wooden Breast Myopathy

Animals ◽  
2020 ◽  
Vol 10 (12) ◽  
pp. 2330
Author(s):  
Rodrigo Fortunato de Oliveira ◽  
Maísa Santos Fávero ◽  
Juliana Lolli Malagoli de Mello ◽  
Fábio Borba Ferrari ◽  
Erika Nayara Freire Cavalcanti ◽  
...  
Keyword(s):  
Weight Loss ◽  
Lipid Oxidation ◽  
Chicken Meat ◽  
Chicken Breast ◽  
Moderate Degree ◽  
Industrial Use ◽  
Severe Degree ◽  
Wooden Breast ◽  
Consumer Test

Considering the increased incidence of wooden breast myopathy in broilers, the intake involves no threat to human health, indefinite etiology consumer rejection by appearance in such breasts, and the lack of studies on the industrial use of wooden breast. The objective of this study was evaluating the quality of hamburgers made with chicken meat affected by wooden breast. Breast samples from broilers slaughtered at 48-days-old were used. Normal (absence of myopathy), moderate degree (hardness only in one region of the breast) and severe degree (hardness over the entire length of the breast) samples were processed for the manufacture of hamburgers whose quality analyses (color, pH, cooking weight loss, shrinkage percentage, tenderness, storage weight loss, water activity, lipid oxidation, chemical composition and consumer test) were performed on non-stored samples (Day 0), and after storing at 30, 60, 90 and 120 days at −20 °C. There was a reduction (p < 0.05) in tenderness in samples of moderate-grade hamburgers (from 161.45 N to 289.40 N) after 120 days of storage. Hamburgers produced with chicken breast samples affected by wooden breast myopathy presented higher (p < 0.0001) fat concentration (5.32 g/100 g and 5.26 g/100 g, respectively, for the moderate and severe degree) than hamburgers made of normal samples (4.45 g/100 g). Lipid oxidation values increased, which exceeded the limit of rancidity detection, independent of myopathy. The consumers equally appreciated the aroma, flavor, and texture, and rated their overall acceptance as similar regardless of the quality of chicken meat. Chicken breast hamburgers with wooden breast myopathy is a viable alternative for the poultry industry.

Evaluation of Lipid Ultraviolet Absorption as a Parameter To Measure Lipid Oxidation in Dark Chicken Meat

2000 ◽  
Vol 48 (9) ◽  
pp. 4128-4135 ◽  
Author(s):  
Anna Grau ◽  
Francesc Guardiola ◽  
Josep Boatella ◽  
M. Dolores Baucells ◽  
Rafael Codony
Keyword(s):  
Lipid Oxidation ◽  
Chicken Meat ◽  
Ultraviolet Absorption

Use of a fluorescence front face technique for measurement of lipid oxidation during refrigerated storage of chicken meat

Meat Science ◽  
2007 ◽  
Vol 76 (3) ◽  
pp. 543-547 ◽  
Author(s):  
Philippe Gatellier ◽  
Suzana Gomez ◽  
Vérane Gigaud ◽  
Cécile Berri ◽  
Elisabeth Le Bihan-Duval ◽  
...  
Keyword(s):  
Lipid Oxidation ◽  
Chicken Meat ◽  
Front Face ◽  
Refrigerated Storage

scholarly journals Integrated Analysis of COX-2 and iNOS Derived Inflammatory Mediators in LPS-Stimulated RAW Macrophages Pre-Exposed to Echium plantagineum L. Bee Pollen Extract

PLoS ONE ◽  
2013 ◽  
Vol 8 (3) ◽  
pp. e59131 ◽  
Author(s):  
Eduarda Moita ◽  
Angel Gil-Izquierdo ◽  
Carla Sousa ◽  
Federico Ferreres ◽  
Luís R. Silva ◽  
...  
Keyword(s):  
Inflammatory Mediators ◽  
Integrated Analysis ◽  
Pollen Extract ◽  
Bee Pollen ◽  
Cox 2
Sign in / Sign up

Export Citation Format

Share Document