TBA Number Research Articles

Pengaruh Suhu dan Lama Penyimpanan terhadap Stabilitas Minyak Ikan dan Mikrokapsul Minyak Ikan

Fish oil microcapsules c ould be stored long longer than fish oil. Storage of the fish oil microcapsules to be more stable and effective to note factors such as temperature and storage time. The purpose of this study was to determine the effect of temperature and storage time on the stability of fish oil (MI) and microencapsulated fish oil (MMI). The research method used was a completely randomized design method factorial 2 x 3 and 3 replications for each MI and MMI. Factor A (storage temperature: refrigerator temperature and room temperature) and factor B (storage time: 15, 30 and 45 days). The variables measured were peroxide, TBA numbers and the total number of oxidation. The results of this study found that the more stable MMI stored in the refrigerator compared to room temperature and the MMI is more stable compared with MI. Temperature and storage time is best for the oxidative stability of microencapsulated fish oil and fish oil are refrigerator temperature and storage time of 45 days.

Organoleptic and Chemical Changes during Storage of Sea Bass Marinades (Dicentrarchus labrax L., 1758)

Chemical and organoleptic changes in sea bass (Dicentrarchus labrax) preserved at 4C for 200 days have been investigated in this study. To prepare the fish fillets for study, they were put, at a ratio of 1:1.5 (fish : marinade brine), for marination into the brine containing 11% salt and 3.5% acetic acid. After the maturation process, samples were divided into two groups and packed in sealed plastic containers as plain and sauced and preserved for 200 days. At both groups packed as plain and sauced, TVB-N, TBA, TMA-N and peroxide number values were at acceptable limits during the storage of 200 days. It can be determined that both of the groups were approved in organoleptic terms; however, the sea bass marinades packed as plain were better approved. Our study shows that sea bass marinades packed as plain and sauced can be stored for 200 days without any quality problems. Practical Applications As the processed products are easy to store and bring a large margin of profit and always ready for the market, developing new products will contribute greatly to the aquaculture processing sector. Marinade processing technology is one of the cheapest technologies in aquaculture products processing and preservation methods, and it is very important in that it enriches the taste of fish, adds flavor and provides a longer shelf life. In the Mediterranean countries, sea bass ranks first in saltwater aquaculture and is among the most important aquaculture products. However; making use of the fish, especially which could not be sold or are undersold in the yield period, with the help of alternative processing methods can contribute to producers, the fisheries processing sector and the national economy. It was determined that sea bass marinades packed as plain and sauced can be stored for 200 days and can still retain their quality.

Quality and shelf life evaluation of fermented sausages of buffalo meat with different levels of heart and fat

Investigations were carried to study the effect of heart incorporation (0%, 15% and 20%) and increasing levels of fat (20% and 25%) on physicochemical (pH, moisture content and thiobarbituric acid, TBA number) and microbiological (total plate count and yeast and mold count) quality and shelf life of semi dry sausages of buffalo meat during refrigerated storage (4 °C). Different levels of fat significantly ( p < 0.05) increased the pH of the sausage samples. However different levels of heart incorporation did not significantly ( p < 0.05) affect pH, moisture content and TBA number of sausage samples. Fresh samples had pH, moisture content and TBA number in the range of 5.15–5.28, 42.4–47.4% and 0.073–0.134 respectively. Refrigerated storage significantly ( p < 0.05) increased TBA number of control samples while storage did not significantly ( p < 0.05) increase the TBA number of sodium ascorbate (SA) treated samples. Total plate counts of twelve sausage samples were f under the TFTC (too few to count) limit at the initial stage. Incorporation of different levels of heart and also increasing levels of fat did not significantly ( p < 0.05) increase the log TPC/g values. Yeast and molds were not detected in twelve samples of semi dry fermented sausages in their fresh condition. Storage revealed that there was a consistent decrease in pH, and moisture content. Refrigerated storage significantly ( p < 0.05) reduced both pH and moisture contents. TBA number and total plate counts and yeast and mold counts of controls were found to increase significantly ( p < 0.05) during refrigerated storage. However, in SA treated sausage, only TPC and yeast and mold count significantly ( p < 0.05) increased during refrigerated storage. Shelf life of the sausages was found to be 60 days under refrigerated storage (4 °C).

Effect of Feeding Complete Rations with Variable Protein and Energy Levels Prepared Using By-products of Pulses and Oilseeds on Carcass Characteristics, Meat and Meat Ball Quality of Goats

Thirty six pre-weaned Barbari kids at 4 months age were reared on four rations computed using coarse cereal grains and by-products of pulses and oil seeds with Crude Protein (CP) and Total Digestible Nutrients (TDN) of 12 and 55% (Low protein Low energy); 12 and 60% (Low protein High energy); 14 and 55% (High protein Low energy); and 14 and 60% (High protein High energy), respectively. After 180 days on feed, male animals (4x5 = 20) were slaughtered to study the effect of diet on carcass characteristics and meat quality. To asses the effect, if any, of such diet on product quality, meat balls were prepared and evaluated for quality changes when fresh as well as during storage (-20±1°C). Feeding a ration with CP12 and TDN 60% (LH) to kids produced animals with highest slaughter weight (20.3 kg) yielding higher carcass weight and dressing percentage, lean (65.6%) and fat (6.6%) contents with low bone and trim losses. Although total variety meat yield was markedly higher in HL, the non-carcass fat deposition was relatively higher in LH carcasses. The water activity (a w ) of fresh goat meat ranged from 0.994-0.995 and total cholesterol 72.8-90.5 mg/100 g meat. The pH was high in HL and HH meat resulting in decreased (p≤0.05) extract release volume (ERV). Meat balls were prepared using meat obtained from goats fed different rations (treatments) and stored at -20±1°C. They were evaluated on day 0 and months 1, 2, 3, 4 for physicochemical, microbiological and organoleptic changes. Overall moisture (%), a w , TBA number and pH value were 67.9, 0.987, 0.17, 6.6 respectively and were not affected by treatments except pH that was significantly (p≤0.01) lower on LH. As the storage period advanced moisture, pH, a w and TBA number increased irrespective of treatments. Feeding various diets had no marked effect on microbial load of meat balls but with increasing storage period Standard Plate Count (SPC) and psychrotrophs declined (p≤0.01). Treatment LL and LH produced meat balls with better flavour.

Potato Peel Extracta Natural Antioxidant for Retarding Lipid Peroxidation in Radiation Processed Lamb Meat

The effective utilization of potato peel, a waste generated in large quantities by the food industry, as an antioxidant was investigated. Potato peel extract (PPE) exhibited high phenolic content (70.82 mg of catechin equivalent/100 g), chlorogenic acid (27.56 mg/100 g of sample) being the major component. The yield of total phenolics and chlorogenic acid increased by 26 and 60%, respectively, when the extract was prepared from gamma irradiated (150 Gy) potatoes. PPE showed excellent antioxidant activity as determined by beta-carotene bleaching and radical scavenging activity of 1,1-diphenyl-2-picrylhydrazyl (DPPH). The suitability of PPE for controlling lipid oxidation of radiation processed lamb meat was also investigated. PPE (0.04%) when added to meat before radiation processing was found to retard lipid peroxidation of irradiated meat as measured by TBA number and carbonyl content. The antioxidant activity of PPE was found to be comparable to butylated hydroxytoluene (BHT).

Effect of irradiated chitosan on the rancidity of radiation‐processed lamb meat

SummaryWe report here the production of irradiated chitosan and its novel use as a natural antioxidant for minimising lipid peroxidation of radiation‐processed lamb meat. Antioxidant activity of chitosan isolated from shrimp waste was determined by the beta‐carotene bleaching assay and 1,1‐Diphenyl‐2‐picrylhydrazyl (DPPH) scavenging activity. Irradiation of chitosan at 25 kGy dose of gamma radiation resulted in a six‐fold increase in its antioxidant activity as compared to the non‐irradiated chitosan as measured by DPPH assay. Similarly the reducing power of irradiated chitosan was 6‐fold greater than autoclaved chitosan. The suitability of irradiated chitosan for controlling lipid oxidation of radiation‐processed meat was also investigated. Irradiated chitosan when added to meat before radiation processing was found to be more effective in minimising lipid perioxidation than non‐irradiated chitosan as measured by TBA number and carbonyl content. TBA values of irradiated meat containing irradiated chitosan decreased by 88% (leg) and 54% (rib) as compared to the corresponding sample without chitosan. Further development of post‐processing rancidity was reduced by 39% (leg) and 59% (rib) in the samples treated with chitosan as compared to non‐treated controls even after a week of storage at 0–3°C.

Lipolytic and oxidative changes during refrigeration of cooked loin chops from three lines of free-range-reared Iberian pigs slaughtered at 90 kg live weight and industrial genotype pigs

Lipolytic and oxidative changes in cooked and refrigerated loin chops from Iberian and industrial genotype pigs were studied. Iberian pigs were free-range-reared and fed with access to pasture and a concentrate feed based on cereals. M. longissimus dorsi from industrial genotype pigs (Large White-Landrace × Large White) were obtained from a local slaughterhouse. Cooked loins from Iberian pigs showed higher intramuscular fat (IMF) ( p<0.05) and lower polar lipid (PL) contents than the industrial genotype pig loins (g PL/g fat, p<0.05). The increase of TBA numbers (mg MDA/kg defatted dry basis) after cooking and refrigerated storage was significantly higher ( p<0.05) in the industrial genotype pig loins than in the Iberian ones. After cooking and refrigerated storage, percentages of polyunsaturated fatty acids (PUFA) from intramuscular fat and the polar lipid fraction decreased while saturated and monounsaturated fatty acid percentages increased. Linoleic, arachidonic and total PUFA proportions in the polar lipid fraction, decreased in the four groups but these were only statistically significant in the cooked loins from the industrial genotype pig breed.

Quality and Shelf-life of Vacuum and Aerobic Packed Chevon Patties under Refrigeration

Patties were prepared using Barbari male goats meat (age about 4 yrs) and packed in HDPE under vacuum (VP) and aerobically (AP). Packed patties were stored at 4±1°C and evaluated for physico-chemical, microbiological and sensory changes on days 0, 5, 10, 15, 20 and 25. Overall mean water activity (aw), moisture (%), fat (%), pH, TBA number and W-B shear force values (kg/cm 2 ) of patties were 0.983, 61.93, 18.39, 6.38, 0.150 and 0.86, respectively. Except pH that was significantly higher and TBA number significantly lower in VP patties, treatment had no significant (p>0.05) effect on other physico-chemical traits. However, storage period significantly (p<0.05) affected physico-chemical traits. Moisture (63.79%) and aw (0.985) were significantly (p<0.05) higher on day 25. Patties became firmer on day 20 onwards as indicated by higher W-B shear force. Though packaging method had no significant effect, storage period influenced microbial counts. The standard plate counts (SPC), which were initially log 5.98 CFU/g decreased significantly (p<0.05) on day 10 followed by steady increase and reaching log 4.89 on day 25. Almost similar trend was observed for psychrotrophic bacteria counts. Lactic acid bacteria counts declined as the storage period progressed. Coliforms, and yeast and mould counts were either not detected by the method used or were very low in numbers. All samples of AP patties revealed swollen, greasy and sticky surface with spongy texture on day 20 whereas only some of the VP patties shown such changes on day 20. Results indicated that vacuum packaging had definite advantage in preserving the sensory quality of patties than aerobic packaging but it did not help in extending the shelf-life beyond 15 days. (Asian-Aust. J. Anim. Sci. 2004. Vol 17, No. 4 : 548-553)

Comparison of antioxidant effects of milk mineral, butylated hydroxytoluene and sodium tripolyphosphate in raw and cooked ground pork

The antioxidant effects of 0.5–2.0% milk mineral (MM) was tested in raw and cooked ground pork stored at 2 °C or −20 °C, compared to butylated hydroxytoluene (BHT) and sodium tripolyphosphate (STP). TBA numbers were low and not different between raw meat treatments. TBA numbers were lower ( P<0.01) for cooked treatments with MM or STP compared to controls or treatments with BHT. Experiments were also done to determine acceptability of pork samples with various TBA values, and to determine effect of holding time before serving on TBA values. Cooked pork patties held at 71 °C for 90 or 120 min had higher ( P<0.05) TBA values than patties held for 0–60 min. Thus patties could be warmed for 60 min after cooking without significantly increasing TBA number. For paired-preference sensory testing, patties were cooked and stored at 2 °C for 0, 1, 2 and 3 days to obtain TBA numbers of 0.4, 1.5, 3.4 and 3.9 respectively. Panelists preferred ( P<0.001) patties with TBA number <0.5, compared to patties with TBA numbers >1.4.

Effects of irradiation on trans fatty acids formation in ground beef

In order to give the consumer the assurance that meat processed by irradiation is a safe product, a great deal of research has been developed in the world. The effect of irradiation on the hygienic quality of meat and meat products is considered as related to the control of meat-borne parasites of humans; elimination of pathogens from fresh meat and poultry; and elimination of pathogens from processed meat. Lipid oxidation and associated changes are the major causes of the quality deterioration of meat during storage. Irradiation of lipids induces the production of free radicals, which react with oxygen, leading to the formation of carbonyls, responsible for alterations in food nutritional and sensorial characteristics. Trans fatty acids are present in ground beef and can also be formed during its processing. Interestingly, the trans fatty acids, due to their chemical and physical characteristics, show more resistance to the oxidizing process. This property motivated us to investigate the level of the trans fatty acids, as well as the level of oxidation in irradiated ground beef. Irradiation of ground beef was performed by gamma rays from a 60Co source. The applied radiation doses were 0; 1.0; 2.0; 3.0; 4.0; 5.0; 6.0; 7.0 and 8.0 kGy. Lipid peroxidation in terms of TBA number and carbonyl content was monitored during storage. The sample characteristics and trans fatty acids composition were measured, following irradiation and after 60 and 90 days of storage at –10°C.

Effect of Pressure Shift Freezing, Air-blast Freezing and Storage on Some Biochemical and Physical Properties of Turbot (Scophthalmus maximus)

One-hundred g samples of packaged turbot fillets were frozen either by pressure release, i.e. Pressure Shift Freezing (PSF, 140 MPa, −14°C) or by air-blast (ABF, −20°C), and were then stored at −20°C for 75 days. Changes in protein stability, texture, TBA number, free fatty acid content and colour were investigated. Important changes in extractability of salt soluble proteins were observed 2 days after freezing for pressure shift frozen samples associated by an increase in toughness of these samples as compared to non frozen samples. These modifications were correlated with a decrease in the apparent viscosity of the salt soluble protein extract of pressure shift frozen samples and with a significant decrease in the intensity of the myosin heavy chain showed by electrophoresis. Air-blast freezing induced lower changes in protein extractability but the toughness of fillets frozen by this process increased with storage time and was significantly higher than that of pressure shift frozen samples after 75 days of storage. No particular influence of these two processes of freezing was noticed for the free fatty acid contents. Pressure shift frozen turbot fillets appeared more opaque after 2 days of storage but this change was not accentuated during frozen storage.

“Quesucos de Liébana” cheese from cow's milk: biochemical changes during ripening

The changes in chemical composition, main physico-chemical parameters, classical nitrogen fractions, caseins and their degradation products, and some fat characteristics were studied during the ripening process of 10 batches of Quesucos de Liébana cheese, a traditional variety made in the north of Spain. The values of the different compositional and physico-chemical parameters at the end of the ripening did not differ significantly from those found in other cow's milk cheeses elaborated with similar technology. The presence of residual lactose at the end of the ripening process is outstanding. The total soluble nitrogen increased by a factor of 2 at the end of the ripening compared to the values shown at the beginning. However, non-protein nitrogen increased very little. The final values of the different nitrogen fractions show that this cheese undergoes a proteolysis moderate in extension but not very intense and that the rennet is the main agent of the proteolysis produced during ripening. Using PAGE techniques, it was possible to show that, throughout ripening, 56% of α s -casein and 11% of β-casein turned out to be degraded. The TBA number and acidity index of the fat values show that the processes of lipolysis and fat autooxidation during the ripening of this cheese are not very intense.

Lipolytic and oxidative changes in two Spanish pork loin products: dry-cured loin and pickled-cured loin

Lipolytic and oxidative changes were studied in two typical meat products from pork loin, dry-cured loin (DCL) and pickled-cured loin (PCL). Neither product registered changes in the percentages of the main lipid fractions: non polar lipids, phospholipids and cholesterol. However, in dry cured loin an important decrease was recorded in the main phospholipid classes, phosphatidyl choline and phosphatidyl ethanolamine. Muscle lipolytic enzymes were active in both products, and were accompanied by a significant increase in free fatty acids, from 0.580% (of total lipid) in fresh loin to 5.65 in DCL and 2.95% in PCL. With respect to oxidative changes, the peroxide value decreased in both products, and the TBA number only increased in PCL.

Liquid Smoke Effects on Escherichia Coli O157:H7, and its Antioxidant Properties in Beef Products

Experiments were performed to evaluate the antibacterial properties of liquid smoke (LS), against E. coli O157:H7, in model (agar) and meat systems. The effects of 8% LS on growth of E. coli O157:H7 attached to ground beef, and 1.5% LS on warmed‐over flavor (WOF) in precooked beef patties were also studied. E. coli O157:H7 growth was reduced (p&lt;0.05) 2.3 log10 CFU/g in ground beef patties after 3d refrigerated storage. TBA numbers, aroma scores and pH values were lower (p&lt;0.05) in LS treated beef patties. LS reduced undesirable flavor development and may help assure the safety of beef products.

COLOR AND OXIDATIVE PROPERTIES OF IRRADIATED WHOLE MUSCLE BEEF1

ABSTRACTThe effects of two doses (2.0 and 3.5 kG'y) of nonradioactive irradiation on color and oxidative properties were determined and compared to nonirradiated controls for frozen and chilled vacuum‐packaged boneless beef steaks. The chilled steaks were repackaged in oxygen‐permeable film 14 days after irradiation. Irradiation up to 3.5 kGy had minimal effects on color and oxidative rancidity and significantly reduced bacterial counts of frozen and chilled, vacuum‐packaged, beef steaks stored and/or displayed for up to 28 days. Irradiated steaks that were rewrapped in permeable film were microbially acceptable at 5 days of display and had more color stabiliry than the controls. Although no differences in TBA numbers between dose levels were observed for chilled steaks rewrapped in permeable film, these steaks had a TBA number of 2.1 after 5 days of retail display compared to 0.2 for vacuum‐packaged steaks displayed for 14 days.

High pressure effects on lipid oxidation in minced pork

Washed muscle fibres and minced pork were subjected to high pressure treatment at 800 MPa for 20 min at 20 °C prior to storage at 4 °C. In both cases, high pressure treated samples oxidised more rapidly than the controls, as measured by 2-thiobarbituric (TBA) number. The rate of lipid oxidation of the high pressure treated samples was similar to that induced by heat (80 °C for 15 min). No significant increased rate of oxidation was observed in minced meat samples treated at 300 MPa but above this pressure the rate increased with intensity. Minced meat samples pressure treated in air had higher initial TBA numbers than those treated in nitrogen, but upon storage both oxidised more rapidly than untreated samples. Differential scanning calorimetry, reflectance spectrophotometry and electrophoresis showed that treatment above 300–400 MPa caused marked denaturation of the myofibrillar and sarcoplasmic proteins and conversion of reduced myoglobin/oxymyoglobin to the denatured ferric form. The possible role of these reactions in catalysing lipid oxidation is discussed.

CHEMICAL CHANGES IN STORED TOASTED CRUDE CANOLA AND SESAME SEED OILS

ABSTRACT‘Alto’canola seed and sesame seed were toasted at 180, 200, 220, 240, and 260C, for 8 min or 10 min. As temperature increased, minor changes in fatty acid composition were observed. Darkness and blueness in canola oil increased with toasting temperatures up to 240C, and then decreased. The darkness, greenness and yellowness of sesame seed oil increased with increasing toasting temperature. The overall color of canola oil was significantly darker than that of sesame seed oil (α 0.05). 2‐Thiobarbituric acid (TBA) numbers for both oils increased as toasting temperature increased. TBA numbers of the canola oil increased with extended storage time up to 4 weeks and then decreased. For sesame seed oil, TBA numbers also were influenced by storage time, but less change was observed than for canola oil. 2‐Thiobarbituric acid reactive substances (TBARS) content of canola oil was significantly higher than that for sesame seed oil when TBA numbers were compared to the same treatment.

Lipid oxidation in chicken as affected by cooking and frozen storage.

Oxidative rancidity in fresh, frozen and cooked chicken breast and leg meat was evaluated by measuring malondialdehyde (MDA) in fat from meat with an improved 2-thiobarbituric acid (TBA) assay with antioxidant protection, and by measuring the relative fluorescent products of organic and aqueous layers from FOLCH extracted meat. Fresh samples were frozen for 3 and 6 months at -18 degrees C and cooked in convection and microwave ovens. Frozen storage for 3 and 6 months either before cooking or after convection and microwave cooking substantially increased MDA concentrations in fat from meat, whereas cooking was more effective in generating fluorescent products. There were no significant differences in free MDA concentrations or TBA numbers in chicken meat between convection and microwave cooking methods. The certain secondary fluorescent products were significantly higher in meat cooked by convection oven. The initial levels of either MDA or fluorescent products in meat are of primary importance in determining the final MDA and fluorescence levels after processing.

Premature browning in cooked ground beef after modifying myoglobin (1995)

Some ground beef patties developed an internal, brown cooked color and looked well-done at temperatures as low as 131 ÌŠF, whereas normal patties were re d to pink. The premature brown color was not relate d to percent fat; patty compaction; animal source and maturity; pH (5.5 to 5.8); or concentrations of raw patty heme and nonhemeiron, myoglobin, and total pigment. Because oxidation-reduction potential and total reducing activities were higher (P<.05) and TBA numbers were lower (P<.05) in normal than prematurely brown patties, the brown color is apparently related to greater patty oxidation.

Factors affecting premature browning in cooked ground beef (1995)

Some ground beef patties developed an internal, brown cooked color and looked well-done at temperatures as low as 13 1EF, whereas normal patties were re d to pink. The premature brown color was not relate d to percent fat; patty compaction; animal source and maturity; pH (5.5 to 5.8); or concentrations of raw patty heme and nonhemeiron, myoglobin, and total pigment. Because oxidation-reduction potential and total reducing activities were higher (P<.05) and TBA numbers were lower (P<.05) in normal than prematurely brown patties, the brown color is apparently related to greater patty oxidation.