Reduced Lipid Oxidation Research Articles

A Risk-Benefit Analysis of First Nation's Traditional Smoked Fish Processing.

First Nations (FN) communities have traditionally used smoke to preserve fish for food security purposes. In this study, an assessment of chemical and microbiological food safety, together with nutritional quality, was conducted on fish preserved using traditional smoke processing. High-molecular-weight polycyclic aromatic hydrocarbons (PAH) residues accounted for only 0.6% of the total PAH in traditionally fully smoked salmon, and Benzo(a)pyrene (B(a)P) was not detected in the FN smoked or commercial smoked fish, respectively. The antimicrobial activity of the solvent extracts derived from smoked fish towards Listeria innocua was very low but detectable. The practice of using full and half-smoked processing for fish reduced all of the fatty acid concentrations and also minimized the further loss of essential omega-3 fatty acids to a greater extent than non-smoked fish during storage (p < 0.05). This finding corresponded to lower (p < 0.05) lipid oxidation in smoked fish. We conclude that the benefits of reducing lipid oxidation and retaining essential fatty acids during storage, together with a potentially significant reduction in Listeria contamination, are notable benefits of traditional smoke processing. Although B(a)P was not detected in FN smoked fish, attention should be given to controlling the temperature and smoking period applied during this processing to minimize potential long-term risks associated with PAH exposure.

Inhibitory and antioxidative capacity of nutmeg extracts on reduction of lipid oxidation and heterocyclic amines in pan-roasted beef patties

Identification and inhibition of mutagenic and carcinogenic heterocyclic amines (HCAs) from pan-roasted beef patties were performed by adding (0.02%) tertiary butyl hydroquinone (TBHQ) and (0.05%) ethanol-extracted nutmeg (ENE) using HPLC and principal component analysis. Ten HCAs, including six polar and four non-polar, were assessed. The addition of (0.05%) ENE significantly (P < 0.05) reduced the cooking loss and shrinkage of patties during cooking and reduced the total formation HCAs by 73.97%, which proved the significant (P < 0.05) inhibitory effect as a natural antioxidant against lipid oxidation and HCA formation compared to TBHQ. The DPPH radical-scavenging activity, total phenolic content, and available active metabolites of ENE were estimated. Furthermore, a positive correlation was observed between pH, level of thiobarbituric acid reactive substances, and HCA formation in both the groups. TBHQ and ENE were significant HCAs inhibitors (P < 0.001), but ENE showed resilient oxidative stability during refrigeration storage. Therefore, ENE can be used to reduce HCAs formation in pan-roasted beef patties.

The retail color characteristics of vacuum-packaged beef m. longissimus lumborum following long-term superchilled storage

This study investigated whether beef m. longissimus lumborum (LL) can be merchandised under retail conditions, following long-term superchilled storage (−1 °C). At 24 h post-mortem, the LL from left side of beef carcasses (n = 5) were fabricated into vacuum packaged beef thick-cuts, and then stored for 0, 2, 4, 8, 12, 16, or 20 weeks under superchilled conditions (−1 °C). Following storage, beef cuts were fabricated into steaks and aerobically displayed (0– 4 °C) for 5 days. Instrumental color, percentage of myoglobin redox forms, metmyoglobin reducing activity, oxygen consumption, and lipid oxidation were evaluated. After 4 weeks, the steaks had the highest a*, b* and chroma values between 1 and 3 days of display. Longer superchilled storage resulted in a rapid increase in discoloration and lipid oxidation which were observed in samples during display. Specifically, the a* values of steaks superchilled for 16 and 20 weeks approached the unacceptability threshold (a* ≥ 14.5) after 3 days of display.

Antioxidant effect of blueberry flour on the digestibility and storage of Bologna-type mortadella

The aim of the study was to add blueberry flour (BF) to Bologna-type mortadella as a natural antioxidant and to evaluate its activity during in vitro digestion and refrigerated storage. Five treatments of mortadella were prepared: without antioxidant, with sodium erythorbate and with the addition of three levels of BF: 0.05 %, 0.075 % and 0.1 %. Twenty-three phenolic compounds were quantified in blueberry fruits and twenty-eight in BF, with prevalence of chlorogenic acid. The presence of BF did not affect the proximal composition of the mortadella, but it had a small effect on pH, hardness (texture profile) and instrumental color, as well as reduced lipid oxidation during refrigerated storage (2–8 °C) for 90 days. During in vitro digestion, the addition of BF increased the content of total phenolic compounds and the antioxidant activity of mortadella (p < 0.05), among all simulated stages. At a concentration of 0.05 %, BF can be used as a synthetic antioxidant substitute in Bologna-type mortadella, enhancing the use of blueberry fruits in the form of flour and enriching the product with natural antioxidants.

Goldenberry flour as a natural antioxidant in Bologna-type mortadella during refrigerated storage and in vitro digestion

Goldenberry is rich in phenolic compounds; however, no study has been carried out to assess its potential in meat products. The objective of the research was to characterize goldenberry (Physalis peruviana) fruits and flour and investigate its effect on the quality of Bologna-type mortadella, before and after in vitro digestion. Five treatments were performed: without antioxidant, with sodium erythorbate, and with three levels of goldenberry flour. The phenolic profile analysed by LC-MS/MS quantified 10 compounds in the fruit and 23 in the flour. Goldenberry flour did not affect the centesimal composition of the mortadella, but it had an effect on pH, hardness (texture profile) and color, as well as reduced lipid oxidation (peroxide value and TBARS) for 90 days. There was also an increase (P < 0.05) in the antioxidant activity and in the content of phenolic compounds after in vitro digestion. Thus, goldenberry flour can be used as a natural antioxidant to replace sodium erythorbate in Bologna-type mortadella.

Changes in the physicochemical property and sensory quality of heat‐processed beef flavour in the storage process

SummaryThis study aimed to investigate changes in the quality of heat‐processed beef flavour (HPBF) during 168‐day storage period at 4, 20 and 50 °C through evaluating 10 physicochemical indexes and sensory profiles. The sensory score of HPBF reduced dramatically at 50 °C compared with those at other temperatures. The correlation analysis indicated that among the 10 physicochemical indexes, oxidation–reduction potential (ORP), which is positively correlated to lipid oxidation, possessed the strongest association with the total sensory score of HPBF. The kinetic analysis showed that the increasing rate of ORP during the first 50‐day period at 50 °C was more than 10 times larger than those at 4 and 20 °C. These results suggested that lipid oxidation played a major role in affecting the quality of HPBF, especially during the early storage period. Reducing lipid oxidation via for instance maintaining a relatively low storage temperature should be given better attention for obtaining high‐quality HPBF.

Quality characteristics and shelf-life of meat of quail birds-fed diets supplemented with grape pomace

This investigation aims to determine the effect of grape pomace supplementation on quail meat’s quality and shelf life. Growing 121-day-old quail males were separated into groups of 30 birds each (3 replicates of 10 birds each). For 42 days, the quails were fed a diet enriched with 0, 2.5, 5, or 10 g/kg of grape pomace (control group and experimental groups). After the feeding session, ten quails were chosen randomly and slaughtered humanely to test the meat quality. Except for redness, which showed a lower value for experimental groups compared to the control group, neither the physicochemical characteristics nor the eating quality of breast meat varied significantly across treatments. The experimental groups also produced alterations in the fatty acid profile, with an increase in polyunsaturated fatty acids mainly due to an increase in linoleic acid concentration. The addition of grape pomace reduced lipid oxidation in meat at 1 and 5 days post-mortem. On post-mortem day 5, the control group meat had more bacteria than the experimental group meat. Overall, supplementation with grape pomace significantly improved the fatty acid profile and showed the capacity to extend shelf life.

The Effect of Ginger Rhizome Addition and Storage Time on the Quality of Pork Meatloaf.

This study investigated the effect of ginger-rhizome addition and storage time on the physicochemical and sensory quality of pork meatloaf. Three types of pork meatloaf were evaluated: control and with 1% and 2% addition of ginger. All meatloaves were vacuum packaged and stored for 0, 7, 14, and 21 days at 4 °C. The addition of ginger rhizome significantly reduced lipid oxidation, and the higher inclusion rate was more effective in this regard. Ginger decreased red-colour saturation (a*) and increased colour brightness. The addition of ginger rhizome at 2% induced a greater decrease in meat hardness and improved chewiness in comparison with 1% addition. Products containing ginger differed from the control sample in aroma, texture, and taste, but no significant differences were found in the overall quality of the compared samples.

Effects of nisin and ε-polylysine on the microbial communities, biogenic amine formation and lipid oxidation in Chinese dry sausages

ABSTRACT In order to provide a basis for understand the potential of nisin and ε-polylysine (ε-PL) single use on replace or reduce nitrite in dry cured meat products, this study evaluated the effect of nisin and ε-PL on the microbial communities, biogenic amine (BA) formation, and lipid oxidation during storage in Chinese dry sausages not packaged. Our results revealed that the total proportion of the potentially beneficial bacteria (Lactococcus, Pediococcus, and Staphylococcus) were 22.6%-34.8% in the control, 19.5%-48.2% in the nisin treatment, and 16.2% −22.4% in the ε-PL treatment. The ε-PL had significantly lower total biogenic amine concentrations before 10 days. Putrescine (67.1–275 mg/kg) and tyramine (30.4–216 mg/kg) are the two main BAs in all treatments of dry sausages. Staphylococcus, Proteus, Enterococcus, and Klebsiella were the main bacteria genera that had a significant (P < 0.05) positive correlation to BAs accumulations. Except for day 10, nisin and ε-PL treatments could significantly reduce lipid oxidation during storage.

Rinse and chill®, frozen storage and retail packaging influence the quality of lamb loins

This study evaluated effects of Rinse&Chill® vs. control, storage condition (fresh, frozen-thawed) and retail packaging (high oxygen modified atmosphere packaging, vacuum skin packaging) on quality of lamb loins. Thirty-two lambs were slaughtered, and carcasses were allocated to Rinse&Chill® or control (n = 16 for each). Loins were aged for seven-days (fresh), and then allocated to fresh or freezing-thawing (frozen-thawed). After storage completion loins were cut into steaks then packaged in high oxygen modified atmosphere packaging (HiOxMAP) or vacuum skin packaging (VSP) and into 8-days simulated retail display. Rinse&Chill® samples had lower heme protein content and lipid oxidation (p < 0.05 for both) compared to control samples. In frozen-thawed lamb samples, VSP resulted in lower lipid oxidation, higher red values (a*), and lower Warner-Bratzler shear force compared to those in HiOxMAP (p < 0.05 for all). This study showed that Rinse&Chill® reduced lipid oxidation in lamb loins, and VSP can be used to improve the quality of frozen-thawed lamb in retail.

Macadamia oil and vitamin E for lambs: performance, blood parameters, meat quality, fatty acid profile and gene expression

This study evaluated the effect of dietary supplementation of macadamia oil and vitamin E on lamb’s growth, blood parameters, carcass, meat quality and the expression of genes related to lipid metabolism of the Longissimus lumborum muscle. Thirty male lambs Santa Inês x Dorper (22.6 ± 2.59 kg) were divided into three diets: control (n = 10); macadamia oil (supplementation of 0.1% live weight) (MO) (n = 10) and MO with vitamin E (500 mg/kg DM) (MOVE) (n = 10). Plasma cholesterol increased in lambs fed with MO whereas plasma insulin increased in lambs supplemented MOVE (P = 0.011). Lambs fed with MO reduced dry matter intake (P = 0.002) and improved feed efficiency (P = 0.001) without impairing daily weight gain and carcass characteristics (P > 0.05). The use of MO increased the intramuscular fat and consequently improved meat's flavor (P = 0.043) and tenderness (P = 0.027). The inclusion of vitamin E positively reduces lipid oxidation (P = 0.002). Inclusion of MO in the diet increased C18:3 n3 (P < 0.001) in meat and the expression of the stearoyl‐CoA desaturase (SCD1) (P = 0.022) and elongase 6 (ELOVL6) (P = 0.019) genes when associated with vitamin E.

Encapsulation of Bioactive Compounds for Food and Agricultural Applications.

This review presents an updated scenario of findings and evolutions of encapsulation of bioactive compounds for food and agricultural applications. Many polymers have been reported as encapsulated agents, such as sodium alginate, gum Arabic, chitosan, cellulose and carboxymethylcellulose, pectin, Shellac, xanthan gum, zein, pullulan, maltodextrin, whey protein, galactomannan, modified starch, polycaprolactone, and sodium caseinate. The main encapsulation methods investigated in the study include both physical and chemical ones, such as freeze-drying, spray-drying, extrusion, coacervation, complexation, and supercritical anti-solvent drying. Consequently, in the food area, bioactive peptides, vitamins, essential oils, caffeine, plant extracts, fatty acids, flavonoids, carotenoids, and terpenes are the main compounds encapsulated. In the agricultural area, essential oils, lipids, phytotoxins, medicines, vaccines, hemoglobin, and microbial metabolites are the main compounds encapsulated. Most scientific investigations have one or more objectives, such as to improve the stability of formulated systems, increase the release time, retain and protect active properties, reduce lipid oxidation, maintain organoleptic properties, and present bioactivities even in extreme thermal, radiation, and pH conditions. Considering the increasing worldwide interest for biomolecules in modern and sustainable agriculture, encapsulation can be efficient for the formulation of biofungicides, biopesticides, bioherbicides, and biofertilizers. With this review, it is inferred that the current scenario indicates evolutions in the production methods by increasing the scales and the techno-economic feasibilities. The Technology Readiness Level (TRL) for most of the encapsulation methods is going beyond TRL 6, in which the knowledge gathered allows for having a functional prototype or a representative model of the encapsulation technologies presented in this review.

Development and characterization of active bilayer film incorporated with dihydromyricetin encapsulated in hydroxypropyl-β-cyclodextrin for food packaging application

The development of bio-based and active food packaging materials is an effective way to alleviate the growing environmental concern and extend the shelf life of food. This study aimed to prepare a novel bilayer film composed of chitosan (CS) and sodium alginate (SA) incorporated with inclusion complex of dihydromyricetin with hydroxypropyl-β-cyclodextrin (ICDH) by layer-by-layer casting. The results of structural and physical characterization revealed that CS/SA/ICDH films were hydrophilic and had good compatibility, thermal stability, and UV blocking capability, with a smooth and uniform appearance. Compared with CS/SA film, CS/SA/ICDH-10% film exhibited improved tensile strength (45.57 MPa) and elongation at break (22.46%). More importantly, incorporation of ICDH was shown to enhance the antioxidant activity of the bilayer film, as well as the antibacterial activity against Staphylococcus aureus. CS/SA/ICDH-10% film had a superior performance as a food packaging material on preservation of fried meatballs by effectively reducing lipid oxidation and microbial growth. After storage for 7 days, the thiobarbituric acid reactive substance (TBARS) and total plate count (TPC) of fried meatballs packaged with CS/SA/ICDH-10% film were 31.72 μg/g and 3.29 log10 CFU/g, respectively, which were significantly lower than those of the control group (37.00 μg/g, 5.34 log10 CFU/g) and plastic film group (41.07 μg/g, 5.97 log10 CFU/g). Therefore, this study suggested that CS/SA/ICDH film could be used as a promising active packaging material for application in food industry.

Inclusion of Grape Pomace in Finishing Cattle Diets: Carcass Traits, Meat Quality and Fatty Acid Composition.

Simple SummaryGrape pomace, a by-product of winemaking, could be used as feed for beef cattle as it provides essential nutrients like fiber and protein. Grape pomace also contains bioactive compounds like condensed tannins, which have been shown to improve meat quality primarily in lambs. Since this information was still lacking, the present study evaluated the effects of feeding a high amount of grape pomace to finishing cattle on quality attributes (e.g., shelf life) and the fatty acid composition of beef. Feeding a high amount of grape pomace to finishing cattle reduced lipid oxidation and increased the meat content of several fatty acids linked to positive health outcomes in humans (e.g., total polyunsaturated fatty acids). These findings suggest that dietary inclusion of grape pomace in finishing cattle diets could enhance the sensory quality of beef and the health value of beef lipids.Because of its high content of polyphenolic compounds, dietary inclusion of grape pomace (GP) in finishing cattle diet could possibly enhance product quality and the health value of beef lipids. Therefore, the aim of this study was to evaluate the effects of feeding a high amount of grape pomace in finishing cattle diets on carcass traits, product quality, and fatty acid (FA) composition of beef. Jersey × Holstein crosses (n = 24) were fed either a typical finishing diet (CON) or a finishing diet containing 58% grape pomace (DM basis; HGP). Following the feeding period, animals were harvested, and carcass traits measured. Longissimus lumborum (LL) and semimembranosus (SM) muscle were then collected from each carcass for sensory quality evaluation and FA profile analysis. Hot carcass weight, backfat thickness, and preliminary and final yield grades were greater (p ≤ 0.04) for CON than HGP steers. However, there was no diet effect on rib eye area (REA), kidney, pelvic, and heart (KPH) fat, and marbling. Feeding the HGP compared to CON diet reduced lipid oxidation of LL and SM steaks over time; the malondialdehyde (MDA) concentration, which did not differ on d 0 and 2 of 8-d simulated retail display, was lower on d 4, 6 and 8 for HGP than CON steers (treatment × day of simulated display interaction; p < 0.01). Brightness (L* values) and redness (b*) were greater for LL steaks from HGP than CON steers on most days of simulated display (treatment × day of simulated display interaction; p < 0.01). In addition, the LL and SM muscle content of several FA linked to positive health outcomes in humans including 18:2 n-6, 18:2 c9t11, total conjugated linoleic acid (CLA) and total polyunsaturated fatty acid (PUFA) was also greater (p ≤ 0.02) for steers fed the HGP compared to the CON diet. In summary, current findings suggest that although it could possibly limit growth performance, feeding a high amount of grape pomace to finishing cattle could enhance both the sensory quality and the health value of beef lipids, which are key in increasing consumer acceptability of beef.

Breviscapine remodels myocardial glucose and lipid metabolism by regulating serotonin to alleviate doxorubicin-induced cardiotoxicity.

Aims: The broad-spectrum anticancer drug doxorubicin (Dox) is associated with a high incidence of cardiotoxicity, which severely affects the clinical application of the drug and patients’ quality of life. Here, we assess how Dox modulates myocardial energy and contractile function and this could aid the development of relevant protective drugs. Methods: Mice were subjected to doxorubicin and breviscapine treatment. Cardiac function was analyzed by echocardiography, and Dox-mediated signaling was assessed in isolated cardiomyocytes. The dual cardio-protective and anti-tumor actions of breviscapine were assessed in mouse breast tumor models. Results: We found that Dox disrupts myocardial energy metabolism by decreasing glucose uptake and increasing fatty acid oxidation, leading to a decrease in ATP production rate, an increase in oxygen consumption rate and oxidative stress, and further energy deficits to enhance myocardial fatty acid uptake and drive DIC development. Interestingly, breviscapine increases the efficiency of ATP production and restores myocardial energy homeostasis by modulating the serotonin-glucose-myocardial PI3K/AKT loop, increasing glucose utilization by the heart and reducing lipid oxidation. It enhances mitochondrial autophagy via the PINK1/Parkin pathway, eliminates damaged mitochondrial accumulation caused by Dox, reduces the degree of cardiac fibrosis and inflammation, and restores cardiac micro-environmental homeostasis. Importantly, its low inflammation levels reduce myeloid immunosuppressive cell infiltration, and this effect is synergistic with the anti-tumor effect of Dox. Conclusion: Our findings suggest that disruption of the cardiac metabolic network by Dox is an important driver of its cardiotoxicity and that serotonin is an important regulator of myocardial glucose and lipid metabolism. Myocardial energy homeostasis and timely clearance of damaged mitochondria synergistically contribute to the prevention of anthracycline-induced cardiotoxicity and improve the efficiency of tumor treatment.

The Combined Effects of Bio-Components and Alginate Coating on Chemical and Sensory Quality of Chill-Stored Rainbow Trout Fillets

ABSTRACT The objective of the present study was to reduce lipid oxidation and preserve sensory quality of fish fillets maintained under refrigerator condition. The lactoperoxidase system (LPOS) or Zataria multiflora Boiss essential oil (ZEO) was added individually or in combination in biodegradable coatings. Fish fillets were analyzed for peroxide value (PV), free fatty acid value (FFA), fatty acid profile, thiobarbituric acid reactive substances (TBARS) value, and sensory evaluation. Suppressive effect of ZEO and LPOS was seen in the combined groups; so that PV value ranged from 0.32 (0 day) and 0.41 (4 day) meq/kg to 1.97 meq/kg on day 8. The lowest amount of TBARS (1.54 mg MDA/kg) and FFA (1.84% of oleic acid) was obtained in the samples treated with alginate coating containing LPOS and ZEO 1% at the end of storage. The use of ZEO and natural preservatives such as LPOS is presented as alternatives to chemical preservatives in seafood.

Clove essential oil ( Syzygium aromaticum L.) as a natural preservative to improve the shelf‐life of chicken patties with different degrees of myopathy

The objective of this study was to evaluate the protective effect of clove essential oil (Syzygium aromaticum L.) (CEO) as a natural antioxidant and possible substitute for the butylated synthetic additive hydroxytoluene in chicken patties with moderate and severe myopathies white striping and wooden breast. The patties were prepared and stored in a refrigerated and exposed to light for 10 days. The meat composition was analyzed and the microstructural properties, lipid oxidation, antioxidant activity ABTS and TPC, instrumental color, diameter reduction, cooking loss, and texture were evaluated. The myopathies did not promote changes in the microstructure of patties. The addition of CEO promoted an antioxidant effect in all treatments by reducing lipid oxidation. There were smaller cooking losses and diameter reduction in chicken patties with severe myopathy after 10 days. The use of CEO showed feasibility when using meat with myopathies in processed chicken patties as a potential substitute for synthetic compounds used in the industry to preserve chicken. Novelty impact statement The demand for fast growing broilers and high carcass yield has caused pathological irregularities in the superficial pectoral muscle known as myopathies (WS and WB), which can reducing the commercial value. The processing explored the use of CEO due to its high antioxidant and antimicrobial power in order to contribute to the preservation and increase of the shelf life of the processed, in addition to adding value to the chicken meat with different degrees of myopathies. The use of CEO feasibility showed when employing chicken meat with myopathies in processed chicken patties. In addition, it can be used as a potential substitute for synthetic compounds commonly used in the industry to preserve meat products.

Effect of olive polyphenols on lipid oxidation of high-fat beef during digestion

Olive oil is one of the most important ingredients in the Mediterranean diet, in which its polyphenols adversely affect dietary lipid oxidation. In this study, the effect of olive oil polyphenols on lipid oxidation of high-fat beef during digestion was determined. Thirty-three phenolic compounds were tentatively identified, and the contents of 3,4-dihydroxyphenylethanol-elenolic acid dialdehyde (3,4-DHPEA-EDA), 3,4-dihydroxyphenylethanol-elenolic acid (3,4-DHPEA-EA), p-hydroxyphenylethanol elenolic acid (p-HPEA-EA) and hydroxytyrosol were higher than those of other compounds. In an in vitro model, the production of lipid oxidation products, including hydroperoxides, malondialdehyde, 4-hydroxy-2-hexenal and 4-hydroxy-2-nominal, were significantly inhibited by olive polyphenol in the gastrointestinal digests. Compared with the other four groups, the inhibition was better when the polyphenol content reached 600 mg GAE/kg. The 3,4-DHPEA-EDA and 3,4-DHPEA-EA played a better antioxidant role in the stomach stage, while hydroxytyrosol showed the more potent antioxidant activity in the intestinal phase. Electron spin resonance technology showed that two main free radicals, including alkyl radical and alkoxy radical, were detected during the high-fat beef digestion, and olive polyphenols could significantly reduce their formation. All these results showed that the lipid oxidation could be significantly inhibited by olive oil with higher polyphenol content, indicating that the consumption of olive oil with abundant levels of polyphenols could reduce lipid oxidation of high-fat meat during digestion.

Cooking Methods Revealed Differences in Quality Content of Prepared Soyabean Extended Chicken Nuggets

Soyabean extended chicken nuggets (SECN) were prepared, separately fried, grilled and roasted. The cooked nuggets were formulated as diets and fed to weaning rats (n=50) using standard casein and nitrogen free diets as controls. Quality attributes were assessed based on physico-chemical, sensory properties, proximate compositions, amino acids, total cholesterol and shelf stability in terms of lipid oxidation and microbial load as well as the effect of the feed on growth performance of weaned albino rats. Apart from slight variation (P&lt;0.05), fried SECN, followed by grilled SECN improved yield, flavour, overall acceptability, crude protein and amino acid content in comparison to roasted SECN. The reduced lipid oxidation, total cholesterol and microbial load further enhanced the quality of fried SECN. Similarly, fried SECN was considered as the best based on daily feed intake, weight gained, feed conversion ratio, protein efficiency ratio and biological value. Thus, among the different cooking methods, deep-frying enhanced the quality of SECN better than other cooking methods as reflected in growth performance of weaned albino rats. Therefore, to harness acceptability of chicken nuggets, soyabean protein extender which is known for its ability to improve product firmness, chewiness and emulsion stability could be used alongside appropriate cooking methods to prepare chicken nuggets with excellent structural and nutritional qualities readily acceptable by consumers.

Effect of modified hydrolytic lignin on lipid peroxidation in fish feeds and on fish grown on them

Fish feeds are prone to rapid oxidation due to the high concentration of nutrients, including the presence of a large amount of easily oxidizable polyunsaturated fatty acids. There is an active search for antioxidants that can inhibit the development of lipid oxidation in feed and in the body of fish. A significant role among them is played by substances with high sorption properties, which sorb toxic products of lipid peroxidation, thereby slowing down oxidative processes and increasing antioxidant capacity. These include, for example, natural zeolites. The purpose of this work was to investigate the possibility of reducing lipid oxidation in fish feed using a sorbent feed additive that was developed on the basis of hydrolytic lignin to eliminate mycotoxins in animals and birds. To achieve this goal, experiments were carried out on the storage of fishmeal and feed with a sorbent additive and on growing fish on these feeds. When storing fishmeal with 1% and feed with 0.5 and 1.5% additives, a decrease in the activity of oxidative processes in lipids was noted.At the end of the experiments, lipid hydroperoxides in the feed with the additive were lower than in the control feed by 30–39% and acid numbers — by 10–15%. When rearing muksun fingerlings on feed with a sorbent, the survival rate of fish and the total ichthyomass increased by 17%, the content of omega-3 fatty acids in the body of muksun increased and the amount of monounsaturated oleic acid decreased. The results obtained indicate that the test sorbent additive introduced into fishmeal and feed for whitefish slows down the oxidative processes of lipids and increases antioxidant protection. The inclusion of the sorbent in the feed did not affect the intensity of fish growth.