Delaying Lipid Oxidation Research Articles

Rosemary extract as a natural source of bioactive compounds

Rosemary (Rosmarinus officinalis, L.) is an aromatic evergreen herb widely used around the globe as a spice/seasoning, flavoring agent and for medicinal applications. Rosemary extract derived from rosemary leaves contains several polyphenolic components which exhibit antioxidant properties, but the predominant active components are the phenolic diterpenes, namely, carnosic acid and carnosol. Over 90% antioxidant activity of rosemary extract is attributed primarily to high content of lipophilic antioxidant molecules such as carnosic acid and carnosol. In addition to antioxidant components, rosemary extract also contains some volatile compounds. Rosemary extract bioactive compounds are also responsible for their distinctive aroma, color and flavor attributes. Rosemary extract can be applied in a wide range of oils and fats, and lipid-containing foods to delay lipid oxidation and to enhance the shelf-life of various food, feed and pet food products. This review delineates the chemistry, antioxidant mechanism, volatile flavor compounds, regulatory position, food applications, and stability of rosemary extract in foods.

Impact of Phospholipids and Tocopherols on the Oxidative Stability of Soybean Oil-in-Water Emulsions

Phospholipids have been shown to act synergistically with tocopherols and delay lipid oxidation in bulk oil. The synergistic activity between phospholipids and tocopherols is due to the ability of amino-group-containing phospholipids (e.g., phosphatidylethanolamine (PE) and phosphatidylserine (PS)) to convert oxidized tocopherol back into tocopherols. This study shows the effect of PE and PS on the antioxidant activity of different tocopherol homologues in oil-in-water emulsions. Effect of emulsifier type on the interaction between tocopherols and phospholipids was also studied. δ-Tocopherol and PE exhibited greater antioxidant activity as compared to α-tocopherol and PE. PS displayed 1.5-3 times greater synergism than PE with Tween 20 as emulsifier whereas both PE and PS had a similar antioxidant activity in the presence of α-tocopherol when bovine serum albumin was used as the emulsifier. This study is the first to show that PE and PS can act synergistically with tocopherols to inhibit lipid oxidation in oil-in-water emulsions and can present a new clean label antioxidant strategy for food emulsions.

Use of visible and near infrared reflectance spectra to predict lipid peroxidation of light lamb meat and discriminate dam's feeding systems

Measurement of thiobarbituric acid reactive substances (TBARS) is a well-established method for determine lipid oxidation in meat. This assay, however, is time-consuming and generates undesired chemical waste. Dam's milk is the principal source of vitamins and provitamins that delay lipid oxidation of light lamb meat; these compounds are stored in the lamb's muscle tissue. Hence, lamb meat could be used to determine the origin of the dam's diet. The aim of this study is to evaluate Near-infrared reflectance spectroscopy (NIRS) as a tool for determining the lipid peroxidation of light lamb meat and differentiate the meat of light lambs according the diet of their dams during lactation (grazing alfalfa, lucerne, or fed a total mixed ration). NIRS using select wavelengths was able to detect the lipid oxidation of meat (TBARS method). NIRS can detect analytes at concentrations of parts per million. Moreover, the feed diets were discriminated successfully.

Effect of microalgae addition on active biodegradable starch film

Despite its great importance, the traditional packaging is produced from non-renewable and non-biodegradable sources, causing several environmental problems. Therefore, biodegradable packaging has been attracting attention and interest from researchers and industries worldwide. This work developed biodegradable films with antioxidant properties, using cassava starch combined with biomass or biomass extract of microalgae Heterochlorella luteoviridis and Dunaliella tertiolecta. The films were characterized by their physicochemical, mechanical, barrier, optical and antioxidant properties. The film with the best characteristics was used as salmon packaging aiming protection against lipid oxidation. In general, the addition of biomass increased films' solubility, biodegradability and opacity, while the films with the addition of biomass extract showed the lowest values of these parameters. The addition of biomass increased films' elongation, rupture, and reduced the tensile strength and Young's modulus. Conversely, the addition of microalgae extract caused the inverse effect on these properties. All films with microalgae showed higher antioxidant activity, evaluated by peroxide index, compared to the control ones. The film containing 2.0% of H. luteoviridis extract presented the lowest water vapor permeability and good mechanical characteristics, and was applied in salmon packaging. The selected packaging decreased fish moisture and delayed lipid oxidation evaluated by TBARS index. The results showed incorporation of microalgae biomass resulted in biodegradable and highly soluble films, making it difficult to apply in moist foods. The films containing microalgae extracts were suitable to be used in foods with high water content.

Polyphenol antioxidants from cocoa pods: Extraction optimization, effect of the optimized extract, and storage time on the stability of palm olein during thermoxidation

This study was conducted in order to optimize the extraction process of phenolic antioxidants in cocoa pods and to evaluate the effect of optimized extract and storage time on the oxidative stability of palm olein heated at 180 °C using response surface methodology (RSM). The optimization of the extraction process of cocoa pods antioxidants was done and the results showed that the total polyphenols of 153.51 mg GAE/g and scavenging activity of 100% were obtained under optimal conditions. Vanillic acid was the phenolic antioxidant detected in the optimized extract using HPLC-DAD (diode array detector). Rancimat test showed this extract was efficient in delaying palm olein oxidation. To preserve quality of palm olein during heating at 180 °C, RSM concerning iodine value and thiobarbituric acid value proposes to supplement the oil with 2,000 ppm of cocoa pods extract during 1–7 days (03 hr heating cycle per day) of treatments. Practical applications To improve the oxidative stability and shelf-life of vegetable oils, only few natural sources who are supposed to be safer than synthetic antioxidants have been authorized for industrial purpose (case of rosemary). Therefore, there is a strong rational to continue the search of new natural sources of antioxidants by screening plant materials. This study can be useful for the development of industrial extraction process of cocoa pods and its application as an ingredient to delay lipid oxidation in oils.

Antioxidant and antimicrobial potentials of Damsissa (Ambrosia maritima) leaf powder extract added to minced beef during cold storage

ABSTRACTThe antioxidant and antimicrobial effect of Damsissa leaf powder extract (DLPE) for application to cold-stored minced beef was investigated. DLPE exhibited inhibition zones of 14.0 and 12.7 mm against Escherichia coli and Staphylococcus aureus, respectively. Total polyphenol and flavonoid contents of DLPE were 188.06 mg gallic acid equivalent (GAE)/g and 2.56 mg catechin equivalent (CE)/g, respectively. DLPE exhibited a concentration-dependent increase (P ≤ 0.05) in total reducing power ability (TRPA), scavenging of H2O2, and chelation of Fe2+ ions. Incorporation of different concentrations of DLPE in minced beef significantly (P ≤ 0.05) enhanced the physicochemical characteristics, sensory features, and microbial quality of the minced beef during cold storage (4°C). DLPE (2.5%) was effective (P ≤ 0.05) in delaying lipid oxidation and preventing microbial growth in stored minced beef. Therefore, DLPE at 2.5% concentration is recommended as a useful preservative to prolong the shelf-life of minced beef during cold storage.

Effects of Rosemary (Rosmarinus officinalis L.) and Green Tea (Camellia sinensis L.) Extracts on Sensory Properties and Shelf-Life of Fresh Pork Sausage during Long-Term Frozen Storage and Subsequent Retail Display

The quality attributes of whole hog fresh pork sausages (28% fat) formulated with combinations of rosemary extract (R: 1500, 2000, 2500 ppm), green tea extract (G: 100, 200, 300 ppm), and synthetic antioxidants (approximately 0.02% BHA, BHT, and propyl gallate based on fat %) were evaluated after 0.5, 3, and 6 mo at –20°C followed by simulated retail display (3 ± 1°C) for up to 21 d. R and G delayed lipid oxidation across all frozen storage periods. The TBARS were reduced (P < 0.05) in treatments with higher amounts of R compared with the control (synthetic antioxidants only) after 6 mo of frozen storage. Volatile lipid oxidation products, including 2,4-decadienal were less abundant (P < 0.05) in sausages with higher concentrations of R following 3 mo of frozen storage. Greater concentrations of combined R and G extracts resulted in increased (P < 0.05) redness and yellowness and decreased (P < 0.05) lightness after 6 mo of storage. Higher concentrations of R enhanced (P < 0.05) chroma and slowed (P < 0.05) discoloration throughout 14 d of retail display after 3 and 6 mo of storage. Addition of R and G resulted in greater (P < 0.05) consumer acceptability than the control, which displayed spoilage and detectable rancidity by d 7 following 6 mo of storage in comparison to approximately 14 d for treatments with G and R. Pork, nutmeg, ginger, spice complex, and rosemary aromas were highest (P < 0.05) in sausages with increased concentrations of R following 0.5 and 3 mo of storage. Increasing green tea concentration reduced the intensities of ginger, copper-herbal, rancid, off-flavor and off-odor descriptors (P < 0.05). In conclusion, the addition of R and G enhanced the shelf-life of fresh pork sausages throughout 6 mo of frozen storage and helped maintain their quality during retail display for up to 14 d.

Effect of edible chitosan film enriched with anise (Pimpinella anisum L.) essential oil on shelf life and quality of the chicken burger.

In this study, the effect of chitosan film (CF) with different concentrations of anise essential oil AEO (0, 0.5, 1, 1.5 and 2%) on the quality of chicken burger during chilled storage (4 + 1°C) were examined over a period of 12 days. For this purpose, at the first, the physical and mechanical properties of the produced films were studied. Then, the chicken burger was covered with the produced films. Different treatment were analyzed by biochemical properties such as moisture and thiobarbituric acid, bacteriological properties such as total viable counts and total psychrotrophic counts, Pseudomonas aeruginosa, Staphylococcus aureus, and Escherichia coli. The results of this study showed that adding AEO improved the properties of CF, the moisture, solubility, and water vapor permeability decreased in these films. By increasing the concentration of AEO the tensile strength and elasticity of film were increased. CF with AEO, delayed lipid oxidation in chicken burger and improved the chemical properties of chicken burger. Also, microbial spoilage in these samples decreased significantly (p < .05) compared to the control sample. AEO at 2% in all experiments had better results than other treatments (p < .05), and the AEO (1.5% and 2%) had acceptable biochemical, bacteriological attributes up to end of storage, and these treatments could reduce the population of pathogen bacteria below the acceptable level from day 3 until the end of the storage period. Sensory score of the treatment containing AEO at 1.5% was higher than the sensory score of AEO at 2%. Overall, the results of this study showed that the use of CF with AEO as a natural preservative increased the shelf life of meat products. Considering the relatively similar anti‐oxidation and antimicrobial effect of AEO at 1.5 and 2% and also economic aspects, optimum dose for AEO could be 1.5% in the film.

The effect of essential oils on microbial composition and quality of grass carp (Ctenopharyngodon idellus) fillets during chilled storage

Antimicrobial and antioxidant effects of essential oils (oregano, thyme, and star anise) on microbial composition and quality of grass carp fillets were investigated. Essential oils treatment was found to be effective in inhibiting microbial growth, delaying lipid oxidation, and retarding the increase of TVB-N, putrescine, hypoxanthine, and K-value. Based on sensory analysis, shelf-life of grass carp fillets was 6days for control and 8days for treatment groups. Among the essential oils, oregano essential oil exhibited the highest antimicrobial and antioxidant activities. GC-MS analysis of essential oils components revealed that carvacrol (88.64%) was the major component of oregano essential oil. According to the results of high-throughput sequencing, Aeromonas, Glutamicibacter, and Aequorivita were the predominant microbiota in fresh control samples. However, oregano essential oil decreased the relative abundance of Aeromonas, while thyme and star anise essential oils decreased the relative abundance of Glutamicibacter and Aequorivita in fresh treated samples. The microbial composition of both control and treatment groups became less diverse as storage time increased. Aeromonas and Pseudomonas were dominant in spoiled samples and contributed to fish spoilage. Compared to the control, essential oils effectively inhibited the growth of Aeromonas and Shewanella in grass carp fillets during chilled storage.

Safer and healthier reduced nitrites turkey meat sausages using lyophilized Cystoseira barbata seaweed extract.

Background Nitrite salts are still common additives in the meat industry. The present study provides a first approach on the employment of the lyophilized aqueous extract (WE) of the Tunisian seaweed Cystoseira barbata for the quality enhancement of turkey meat sausage. Methods WE was supplemented as a natural antioxidant agent to investigate its effectiveness in delaying lipid oxidation turkey meat sausages containing reduced amounts of sodium nitrites. Results On storage day 5, all concentrations of WE (0.01-0.4 %) reduced the meat lipid oxidation by approximately 36 %, as compared to the negative control containing only 80 mg/kg of meat of sodium nitrites as antioxidant. It was noted that within 15 days of refrigerated storage, a meat system containing 80 mg/kg of meat of sodium nitrites and 0.02 % and 0.04 % of WE had similar Thiobarbituric Acid Reactive Substances (TBARS) levels (19±1.32 and 17±1.12 µmol/kg of meat, respectively), which were comparable to the positive control containing sodium nitrites (150 mg/kg of meat) and 0.045 % vitamin C (18.46±1.27 µmol/kg of meat). In-depth, the metabolomic profiling using gas chromatography-mass spectrometry (GC/MS) and liquid chromatography-quadripole-time-of-flight-mass spectrometry (LC-QTOF-MS) analyses of the Tunisian seaweed C. barbata solvent extracts showed that the main active compounds were phenolic compounds, fatty acids and sterols. Conclusions Overall, the cold medium containing C. barbata lyophilized aqueous extrac, with strong antioxidant activity and antihypertensive properties, may open the way to the development of a natural quality enhancement strategy for new functional and ever healthier reduced nitrites meat sausages based on algae.

Dietary vitamin E dosage and source affects meat quality parameters in light weight lambs.

Supra-nutritional vitamin E supplementation is a commonly used approach to delay lipid oxidation and colour deterioration in lamb and beef meat marketed under modified atmosphere packaging. However, these applications lack a precise calibration of dose for the desired effect and, in addition, limited information is available regarding the use of natural vitamin E for this purpose. Three hundred and sixty Rasa Aragonesa lambs were fed diets supplemented with all-rac-α-tocopheryl acetate (250, 500, 1000 and 2000 mg kg-1 compound feed), RRR-α-tocopheryl acetate (125, 250, 500 and 1000 mg kg-1 compound feed) and a basal diet without vitamin E supplementation for 14 days before slaughter at 25.8 ± 1.67 kg body weight. Vitamin E supplementation had no effect (P > 0.05) on average daily weight gain, feed intake and feed efficiency. Display time had larger effects on lipid oxidation, colour stability, myoglobin forms and meat discolouration parameters compared to vitamin E supplementation. However, vitamin E source and dosage significantly extended meat shelf-life as indicated by lipid oxidation, redness, hue angle, metmyoglobin formation, deoxymyoglobin formation, A580-630 and ISO2 . The quantification of these effects demonstrated that the biological activity value of 1.36 used to distinguish both vitamin E sources is not appropriate for meat quality enhancing properties. © 2017 Society of Chemical Industry.

Study effect of natural extracts on the antioxidant activity in pork balls

PurposeThe purpose of this paper is to investigate the potential of fruit waste materials from fruit industry as sources of powerful natural antioxidants.Design/methodology/approachThe peels of mango, rambutan, and santol were extracted and analyzed for their antioxidant activity. Pork ball samples were prepared and treated with different natural extracts at various concentrations, namely 0.05, 0.10, 0.15, and 0.20% (v/w), compared with the control (no natural extract), and then stored at 4°C. The samples were investigated at the zeroth, third, fifth, eighth and tenth day to find out the antioxidant activity of the total phenolic content and lipid oxidation including the evaluation of the change of rancid flavor and color during storage. All statistical results were analyzed by RCBD using SPSS at p⩽0.05.FindingsDuring storage, the amount of phenolic compound in a pork ball by adding fruit extracts at various concentrations slightly decreased, while the lipid oxidation slightly increased. Mango extract showed the best efficiency to delay lipid oxidation in the pork ball for ten days followed by santol extract and rambutan extract. For sensory evaluation, the pork ball with fruit extract at various concentrations showed the lower rancidity development than control, and mango extract at 0.20% (v/w) showed the best delaying rancidity during ten-day storage. Thus, mango peel extract at 0.20% (v/w) showed the highest effectiveness of antioxidant activity against lipid oxidation in pork ball.Originality/valueThis study was continued from the previous research which investigated the best extraction condition for by-products of mango, rambutan, and santol. From that study, the authors found that the crude extracts need further research on their antioxidant property in foods. The research findings have provided information regarding the interesting new natural antioxidant that can be applied into lipid-containing foods to delay the rancidity and extend the shelf life.

Application of a Surimi-Based Coating to Improve the Quality Attributes of Shrimp during Refrigerated Storage.

Shrimp is a popular seafood throughout the world. However, shrimp is highly perishable due to biochemical, microbiological, or physical changes during postmortem storage. In this study, the effect of a surimi-based coating with and without montmorillonite (MMT) nanoclay on shrimp quality was evaluated during eight days of refrigerator storage. Use of a surimi-based coating resulted in reductions of aerobic plate counts (APC) up to 2 log units. The combined effect of the MMT and coating was observed. Surimi-based coating with MMT resulted in lower APC (p < 0.05) toward the end of storage. The application of surimi-based coating with MMT to the shrimp samples improved sensory quality and delayed lipid oxidation and color deterioration during storage time. In general, better texture was observed when coating was applied either with or without MMT. This study suggests that surimi-based coating may improve the quality of shrimp during refrigerated storage.

Storage stability of packaged baby formula in poly(lactide)-whey protein isolate laminated pouch.

The use of biodegradable polymeric materials has been proposed as an environmentally-friendly alternative to petroleum-based packaging. To extend the shelf life of food products, these bioplastics must possess appropriate barrier properties and food-package stability. In the present study, shelf life analysis of packaged baby formula in biopolymeric, multilayer film, fabricated from poly(lactide) (PLA) and whey protein isolate (WPI), PLA/WPI/PLA and PLA pouches was performed at 4-35 o C and 50-59% relative humidity. Despite the possible sorption of food components into contact PLA surfaces, the results demonstated that the transparency and barrier properties of PLA-based pouches were insignificantly changed over time (P > 0.05), although the films showed a slow rate of color change. The baby formula packaged in PLA/WPI/PLA had a delayed lipid oxidation compared to the sample in the PLA pouch, especially at a higher temperature. The application of WPI in the multilayer structure shifted the shelf life determination factor from lipid oxidation to moisture gain. The results indicate that the PLA/WPI/PLA pouch has good storage stability. The film could be used to package dry food properly at 4-35 o C and 50-59% relative humidity for an extended period of time. © 2016 Society of Chemical Industry.

Nitrito residual em salsichas comercializadas no Brasil procedentes de indústrias fiscalizadas pelo Serviço de Inspeção Federal

Embedded products are commercially important for the processing industries of meat in Brazil. In the&nbsp;process of manufacturing these products, nitrite salts are additives intentionally added to them to impart&nbsp;colour and flavour fixation, delaying lipid oxidation, increasing the useful life and inhibit the growth of&nbsp;microorganisms. The use of nitrite in embedded products is mainly studied, and the possibility of causing&nbsp;poisoning in humans if ingested in large amounts. Since the sausage is a manufactured product built with&nbsp;great acceptance by the market; 44 samples were collected randomly (11 brands and 04 different batches)&nbsp;of sausages able to be marketed in Brazil, coming from industries monitored by the Federal Inspection&nbsp;Service (SIF), to check the residual nitrite content in these products. The results showed that 84.1% of&nbsp;the samples presented to conform to the current legislation, while 15.9% did not comply. Non-compliant&nbsp;samples may indicate a technological shift in the industry that resulted in failure in the production&nbsp;process and attests to the constant need for control measures and monitoring by government agencies&nbsp

Effects of thinned young apple polyphenols on the quality of grass carp (Ctenopharyngodon idellus) surimi during cold storage.

The aim of this study was to investigate the effects of young apple polyphenols (YAP) on the quality of grass cap surimi (GCS) during storage at 4°C. The addition of YAP into GCS was found to be effective in delaying lipid oxidation, soluble myofibrillar protein (SMP) degradation and changes of L∗, a∗ and b∗ values of GCS. Chlorogenic acid was screened to be the primary component showing preservative effects. YAP was shown to protect the functional properties of SMP during cold storage, retarding both the decrease in emulsifying activity and stability, and the increase in surface hydrophobicity of SMP. Additionally, the loss of gel strength and texture of GCS with YAP were significantly (P<0.05) lower than that of GCS without YAP during cold storage. Therefore, YAP may be developed as a natural antioxidant to maintain the quality and to extend the shelf life of freshwater fish surimi.

N-nitrosoamine inhibition and quality preservation of Harbin dry sausages by inoculated with Lactobacillus pentosus, Lactobacillus curvatus and Lactobacillus sake

This study investigates the effects of Lactobacillus pentosus, Lactobacillus curvatus, and Lactobacillus sake inoculation on N-nitrosoamine formation in and the quality characteristics of Harbin dry sausage. The results show that four types of N-nitrosoamines were detected- N-nitrosodiethylamine (NDEA), N-nitrosodipropylamine (NDPA), N-nitrosodiphenylamine (NDPhA), and N-nitrosopiperidine (NPIP). L. curvatus had a high inhibitory effect on all four N-nitrosamines, while L. pentosus on NDPA and NDphA only. The lactic acid bacteria (LAB) counts in inoculated sausages were significantly higher than the uninoculated controls during the fermentation process (P < 0.05). The pH value and water activity sharply decreased in the inoculated sausages, and the sausages inoculated with L. curvatus had the lowest values (P < 0.05). The nitrite residues in inoculated samples were significant lower than in control samples (P < 0.05), and there were no significant differences (P > 0.05) among inoculated sausages. Inoculation of dry sausages with LAB strains decreased the content of total volatile basic nitrogen (TVB-N) and delayed lipid oxidation. These results demonstrate that LAB could be used as starter cultures to improve quality characteristics and inhibit N-nitrosoamine accumulation, with the L. curvatus strain showing the optimal performance in inhibiting N-nitrosoamine formation in Harbin dry sausage production.

Short Communication: Preservation effect of Javanese turmeric and red ginger essential oils on coated frozen patin fillets

Abstract. Utami R, Kawiji, Praseptiangga D, Manuhara GJ, Khasanah LU, Anggraini N, Lestari FM. 2016. Short Communication: Preservation effect of Javanese turmeric and red ginger essential oils on coated frozen patin fillets. Nusantara Bioscience 8: 264-267. Due to antimicrobial and antioxidant properties of essential oil, Javanese turmeric and red ginger potentially used as preservation agents on food. Cassava starch-based edible coating enriched with Javanese turmeric and red ginger essential oils were applied to maintaining of patin fillets quality during frozen storage. Fillets quality were analyzed based on microbiological (total plate count) and chemical properties (total volatile bases; thiobarbituric acid value). Different concentration of Javanese turmeric and red ginger essential oil enrichment were studied (0, 0.1, and 1% (v/v of distilled water)). Javanese turmeric and red ginger essential oils enrichment on coating solution significantly inhibited microbial proliferation, retarded protein deterioration and delayed lipid oxidation in fillet during frozen storage for four months. Increasing essential oil concentration showed on the increase in maintaining fish quality. The results indicated that Javanese turmeric and red ginger essential oil addition on cassava starch-based edible coating could maintain quality and extend the shelf life of frozen fish fillets and can be used as an alternative fish fillets preservation.

Dietary supplementation of ferulic acid to steers under commercial feedlot feeding conditions improves meat quality and shelf life

The effect of dietary supplementation of ferulic acid on meat quality from commercial crossbred steer (3/4 Bos taurus) was evaluated under intensive commercial feedlot conditions. One hundred animals (ageing under 24 months old and weighing initially 449±14kg BW) were randomly assigned to one of four different groups (n=25): Group 1, control group fed only with the basal diet. Group 2 (FA-30), supplemented with 6mg/kg BW of ferulic acid (FA) for the last 30days of the finishing phase; Group 3 (FA-60), supplemented with 6mg/kg BW of FA for last 60 d of the finishing and Group 4 (ZH-30), supplemented with 6mg/kg BW of Zilpaterol Hydrochloride (ZH) for last 30days of the finishing phase. Animals were slaughtered at end of finishing period (558±16kg BW) and the Longissimus thoracis muscle was collected for analyses. Meat quality (Warner Bratzler shear force, pH, objective color, cooking loss, sensory analysis, fatty acid profile, and chemical composition) was evaluated at the time of thawing of samples after transporting the cuts. Additionaly, meat color (objective color L*, a* and b*) and oxidative stability were assesed during 9days of storage at 4°C. FA-30 supplementation decreased Warner Bratzler shear force (WBSF) by 30.33% (7.94 vs 10.34kg) as compared to the ZH-30 supplemented group (P<0.05). FA-60 and ZH-30 groups increased cooking losses by 20.92 and 18.15% respectively, in comparison to the control group (P<0.05). Moisture, intramuscular fat, pH, water holding capacity (WHC) and color evaluations were not affected (P>0.05) by FA or ZH supplementation. Meat from FA-30 treatment had better tenderness, juiciness and flavor sensory, compared to meat from the ZH-30 group (P<0.05). Furthermore, FA-30 supplementation increased the amount of C15:0 and C14:1 fatty acids (P<0.05), while meat from the FA-60 treatment showed the highest content of C18: 2 n6 cis, Ʃ PUFA, n6/n3, and PUFA/SFA (P>0.05). In the shelf life study of meat, it was observed that FA-30 showed low L* values, while FA-60 treatment caused lower a* values and higher TBARS values at end of storage period, compared to other treatments (P<0.05). In conclusion, FA supplementation of steers for a period of 30days yielded lower cooking loss, and more tender meat with higher sensory acceptance characteristics, than that observed in meat after ZH supplementation. Additionally, FA-30 supplementation, besides maintaining meat color, delayed lipid oxidation during storage. Despite increasing the content of PUFA, FA supplementation for 60days was not advantageous due that caused a pro-oxidant effect on meat.

Properties of Frankfurter-type Sausages with Pork Back-fat Replaced with Bovine Heart Surimi-like Materials.

This study investigates the effect of bovine heart surimi-like material (BHSM) used as a back fat replacer, on the physicochemical and sensory characteristics of frankfurter-type sausages. Frankfurter-type sausage with added BHSM had a higher moisture content and lower fat content than the control. In addition, the samples with added BHSM had higher pH, cooking loss and 2-thiobarbituric acid-reactive substance (TBARS) value and lower water exudation than the control. The sausage formulation with 40% BHSM was more effective in delaying lipid oxidation without affecting cooking loss compared to the 60% BHSM treatment sample. Results showed that hardness values increased upon replacement with BHSM, and sausages manufactured with 40% BHSM had higher lightness and lower redness values. Panelists found there were no differences in color, odor, and tenderness scores and the overall acceptability score found that treatment samples containing 20% and 40% BHSM were preferable to the control after storage for 14 d. These results indicate that fat replacement with BHSM was beneficial to the quality of frankfurter-type sausages, and acceptable reduced-fat products can be produced when back fat is replaced with up to 40% BHSM.