Thiobarbituric Acid Reactive Substances Values Research Articles

The Effect of Gelatin Coating and Sonication on the Quality Properties of Wet-Aging Pork Loins.

In this study, we evaluate the effect of gelatin coating and sonication of wet-aged pork loin on quality. The moisture content of wet-aged pork loin with sonication and gelatin coating was the highest in the G5S sample (5% gelatin coating and sonication), while the moisture content of wet-aged pork loin with sonication was higher than that without sonication. The pH of wet-aged pork loin with sonication was lower than that without sonication. The aging loss of 5% gelatin coating with sonication was significantly lower than that of G0 (control), while the cooking loss was the lowest in G0 wet-aged pork loin. The water holding capacity of the wet-aged pork loin was the highest in G1. The thiobarbituric acid reactive substances value of wet-aged pork loin was significantly decreased with coating and not affected by sonication. The gelatin coating and sonication treatment significantly increased the myofibrillar fragmentation index of the samples. Shear force of wet-aged pork loin significantly decreased as the samples were gelatin-coated and sonicated. The myofibrillar and total protein solubilities were not significantly different between samples. In conclusion, the 1% gelatin coating with sonication can enhance the quality of wet-aged pork loin.

Quality and flavor changes in beef jerky caused by high hydrostatic pressure combined with moisture regulator treatments during storage

The impact of high hydrostatic pressure (HHP) combined with moisture regulators (MR) on the quality and flavor attributes of beef jerky during storage was investigated in this study. During storage, moisture content decreased in all the treatments, and it was significantly higher in MR + HHP samples than in HHP and control samples (<i>P</i> &lt; 0.05). At 0 and 15 days, the water activity was approximately 0.7, and at 60 days, it decreased to 0.652 for control samples and 0.678 for MR + HHP samples. During storage, the MR + HHP samples had lower shear force and thiobarbituric acid reactive substances (TBARs) value than the control and HHP samples (<i>P</i> &lt; 0.05). MR + HHP increased the formation of volatile compounds derived from spices while inhibiting the formation of volatile compounds derived from lipid oxidation. The sensory scores of MR + HHP samples for tenderness, color, taste, and flavor were significantly higher than that of the HHP and control samples (<i>P</i> &lt; 0.05). This study revealed that HHP and MR treatment reduced the quality deterioration of beef jerky during storage.

Effect of ultrasonic thawing temperature on the quality of quick-frozen small yellow croaker (Larimichthys polyactis) and its possible mechanisms

Thawing temperature is an important factor affecting the thawing quality characteristics of quick-frozen small yellow croakers. The objective of this study was to reveal the effect of ultrasonic-assisted low-temperature (U-LT) thawing on the physicochemical quality and structural characteristics of myofibrillar protein (MPs) of quick-frozen small yellow croakers, and to select the optimal thawing temperature. The results showed that the color difference (ΔE) and total volatile basic nitrogen (TVB-N) value of the small yellow croakers gradually increased with the increase of the temperature (2 °C, 6 °C, 10 °C, 15 °C). Compared with other thawed groups, the thawed sample of U-LT 6 °C (20 kHz, 50 W/L) had the lowest thawing loss (5.44%), cooking loss (7.87%), and thiobarbituric acid-reactive substance (TBARS) value (0.24 mg MDA/kg). Moreover, the MPs obtained by U-LT 6 °C thawing had the highest total sulfhydryl content (107.84 μmol/g protein) and free amino content (275.27 mmol/g), and the proportion of secondary structure was closest to the fresh sample. Therefore, U-LT 6 °C thawing can guarantee less loss in quality of the samples than other thawing methods. Meanwhile, U-LT 6 °C thawing may ensure the quality parameters of the fish by reducing the structural changes of MPs.

Longissimus dorsi Muscle's Chemical Composition, Fatty Acid Pattern, and Oxidative Stability in Korean Hanwoo Finishing Cattle Following Slaughtering and Stunning with or without Brain Disruption and State of Consciousness.

Handling during pre- and post-slaughter conditions can affect the quality and safety of meat. An experiment was conducted to compare slaughtering with or without a state of consciousness on Longissimus dorsi muscle's proximate composition, cholesterol content, fatty acid profile, and storage quality (pH, microbiology, and thiobarbituric acid reactive substances (TBARS) value) in Korean Hanwoo finishing cattle (KHFC). Twenty-four KHFC (three replications of four animals per replicate) were slaughtered following two methods: (1) SSUC: slaughtering by applying captive bolt stunning, brain disruption, and neck cutting with the animal in an unconscious state; and (2) SSCS: slaughtering by applying captive bolt stunning, without brain disruption, and neck cutting with the animal in a conscious state. General carcass traits, proximate composition (exempting higher ash content), and cholesterol content of the Longissimus dorsi muscle did not differ between slaughter treatments (SSCS vs. SSUS) (p > 0.05). The total SFA, UFA, PUFA, and MUFA values did not change for those subjected to different slaughtering types; however, some particular SFA values, namely lauric, myristic, and myristoleic acid, were diminished for the SSCS method as compared with the SSUC method (p < 0.05). The Longissimus dorsi muscle's pH value was elevated (p < 0.05), the microbial population tended to be diminished (p < 0.10), and the TBARS value was suppressed for the SSCS method relative to that of the SSUC method during 2 weeks of storage (p < 0.05). Thus, compared with the SSUC method, the SSCS method ensured splendid storage quality with some positive influence on the proximate composition (total ash content) and fatty acid profile (some specific saturated fatty acids) of the Longissimus dorsi muscle of KHFC.

Effects of an inulin and microcrystalline cellulose hybrid hydrogel on the short-term low temperature storage characteristics of pork sausage models

Herein, we applied plant-based fibrous ingredients to reduced-fat emulsifying pork sausage models to partially achieve improvable storage quality and wellness purpose. The hybrid hydrogel comprised of long-chain inulin, microcrystalline cellulose (IMC), and glucolactone was incorporated into 90% of minced lean pork to constitute 5% and 10% respectively of total mass of lean, IMC gel, and pork backfat, corresponding to the addition of pork backfat as 5% and 0%. After 20-day storage at 4 °C, compared to control without IMC gel, addition of IMC gel evidently reinforces hardness, chewiness, and water holding capacity in the matrices of sausage models. Furthermore, IMC gel causes noticeable increases in metmyoglobin content and thiobarbituric acid reactive substance (TBARS) value, and a decrease in peroxide value (POV), implying deep lipid oxidation and fostering the oxidation stability. IMC gel brings about distinct decreases of α-helix conformation and aliphatic groups (methyl and methylene), and evident increases of β-fold conformation and gauche-gauche-gauche disulfide bond conformation. Dynamic rheology shows that IMC gel combined with backfat (5%:5%) is beneficial to the maintenance of higher viscoelasticity than that (10%:0%). Scanning electron microscopy similarly displays that the sausage model using the formulation (5%:5%) possesses more promising appearances of emulsion-filled composite crosslinking networks than the control (0%:10%) and the sausage model using the formulation (10%:0%). The findings demonstrated that IMC gel as a fat replacer may offer potential advantages in upscaling healthier reduced-fat sausage quality.

Inhibition of benzo[a]pyrene formation in charcoal-grilled pork sausages by ginger and its key compounds.

Ginger and its extracts have been frequently used in food processing and pharmaceuticals. However, the influence of ginger and its key compounds on benzo[a]pyrene (BaP) production in meat processing has not been investigated. The purpose of this study was to explore the effect of application of ginger and its important active ingredients on BaP formation and the mechanism of inhibiting BaP formation in charcoal-grilled pork sausages. The DPPH scavenging (23.59-59.67%) activity and the inhibition rate of BaP (42.1-68.9%) were significantly increased (P < 0.05) with increasing ginger addition. The active components extracted by supercritical carbon dioxide from ginger were identified by gas chromatography-mass spectrometry and 14 representative compounds (four terpenes, two alcohols, two aldehydes, four phenols and two other compounds, totaling 77.57% of the detected compounds) were selected. The phenolic compounds (eugenol, 6-gingerol, 6-paradol and 6-shogaol, accounting for 29.73% of the total composition) in ginger played a key role and had the strongest inhibitory effect on BaP (61.2-68.2%), whereas four other kinds of compound showed obviously feeble inhibitory activity (6.47-17.9%). Charcoal-grilled sausages with phenolic substances had lower values of thiobarbituric acid-reactive substances, carbonyl and diene (three classic indicators of lipid oxidation) (P < 0.05). Ginger and its key compounds could effectively inhibit the formation of BaP in charcoal-grilled pork sausages. Phenolic compounds make the strongest contribution to the inhibition of Bap formation, and the inhibitory mechanism was related to the inhibition of lipid oxidation. © 2023 Society of Chemical Industry.

Effect of Cooking with Superheated (SHS) vs. Standard Steam Oven on the Fatty Acids Profile of Different Kinds of Meat and Fish.

We compared the effect of two different kinds of steam oven-a standard (SO) and a superheated steam (SHS) oven-on four different kinds of samples: hamburgers, bovine steaks, pork steaks, and salmon fillets. Ten samples of each meat/fish were divided into three parts. Then samples were analyzed as (i) raw, (ii) cooked with SO, and (iii) cooked with SHS. For each sample, we determined the proximate composition, fatty acid composition and thiobarbituric acid reactive substances (TBARS). The results of fatty acid composition were processed both with a linear model and with a multivariate approach by using three complementary discriminant analysis techniques: canonical (CAN), stepwise (St) and discriminant (DA). SHS was effective in degreasing hamburgers but not the other kinds of samples. Cooking methods selectively affected the fatty acid profile of samples, SHS being higher in MUFA and lower in PUFA n-3 than SO. This result was also confirmed by the discriminant analysis. Finally, samples cooked with SHS showed a lower fatty acid oxidation extent than SO, as the TBARS value was significantly lower in the SHS than in the SO, irrespective of the type of meat/fish cooked.

Nutrition and quality status of dry-salted Hilsa (Tenualosa ilisha) in the retail market of Bangladesh

Hilsa (Tenualosa ilisha) is the national fish and geographical indication (GI) product of Bangladesh. Salting is the most suitable and oldest method of Hilsa preservation in Bangladesh. The quality of the traditionally salted dried fish in retail markets of Bangladesh is doubtful. This study aimed to assess the organoleptic, nutritional, biochemical, and safety attributes of dry-salted Hilsa. Organoleptic characteristics, nutritional (proximate composition, salt content), biochemical (pH, total volatile basenitrogen (TBV-N), thiobarbituric acid reactive substances (TBARS)), and safety attributes (total plate count, presence of coliform bacteria, Salmonella-Shigella, Staphylococcus, enteropathogenic Vibrio, and heavy metals: Hg, Cd, Cr, Pb, Ni, Cu, Zn) of dry-salted Hilsa was analyzed by standard methods. The product was organoleptically acceptable (defect point score: 2.65). Moisture (48.16%), protein (29.95%), lipid (4.36%), ash (17.53%), and salt (17.90%) content showed that the product was highly nutritious for human consumption. The pH, TVB-N, and TBARS values were 6.21, 83.25 mg N/100 g, and 4.18 mg MDA/Kg, respectively. Total plate count, coliform, Staphylococcus bacteria were 7.87×104 , 6.96×103 , and 2.70×103 CFU/g, respectively, indicating that the microbiological quality of the product was not satisfactory. However, Salmonella-Shigella and Enteropathogenic Vibrio were not found in the samples. Amounts of Hg, Cd, Cr, Pb, Ni, Cu, and Zn were 0.00005, 0.00004, 0.00112, 0.00102, 0.00134, 0.00167, and 0.00045 µg/g, respectively; which were within safety limit for human consumption. To improve the quality of dry-salted Hilsa, processors, sellers, and other stakeholders should be trained up properly.

Combined effects of lipase and Lactiplantibacillus plantarum 1-24-LJ on physicochemical property, microbial succession and volatile compounds formation in fermented fish product.

Studies have shown that either the addition of starter culture or enzyme can improve fermentation in fish or other products. However, little research has been carried out on the effects of coupling starter cultures with lipase on the microbial community and product quality. Suanzhayu is a Chinese fermented fish product that mainly relies on spontaneous fermentation, resulting in an unstable flavor and quality. The present study investigated the impact of lipase and Lactiplantibacillus plantarum 1-24-LJ on the quality of Suanzhayu. Inoculation decreased pH and 2-thiobarbituric acid reactive substances (TBARS) values, and also helped the dominance of the strain in the ecosystem, whereas lipase addition raised TBARS values and had little effect on pH, water activity (aw ) and microbiota. The addition of lipase and/or Lpb. plantarum increased the content of alcohols, aldehydes, ketones, esters and umami amino acids. The co-additions with the most significant effect and the total contents of volatile compounds (VCs) and free amino acids (FAAs) were 1801.92 g per 100 g and 21 357.05 mg per 100 g, respectively. Former-Lactobacillus was negatively correlated with pH, aw and Prevotella, but positively with VCs (ethyl ester of heptanoic acid, ethyl ester of octanoic acid) and FAAs (Tyr, Phe). Furthermore, adding Lpb. plantarum 1-24-LJ alone or in combination with lipase shortened the fermentation process. The present study provides a recommended Suanzhayu process approach for improving product quality and flavor, as well as shortening fermentation time, by adding Lpb. plantarum 1-24-LJ with or without lipase. © 2023 Society of Chemical Industry.

Substitution of Pangasius flesh (Pangasius hypophthalmus) by Oyster mushrooms (Pleurotus ostreatus) powder in the dry-fermented sausage production

Overconsumption of processed muscle products was associated with health problems. Consumers preferred healthier food by limiting fauna ingredients and increasing floral sources in the foodstuffs. Oyster mushrooms (Pleurotus ostreatus) could be obtained in high quantity and good quality from the utilization of agro-industrial waste in a short time in a saving area. Oyster mushrooms were well known as one kind of healthy vegetable due to their low cholesterol content but high proximate composition. The purpose of this research was to evaluate the possibility of partial replacement of Pangasius (Pangasius hypophthalmus) scrapped muscle by oyster mushrooms powder (0-35%) to the physicochemical attributes of the dry-fermented sausage. Dried powder oyster mushrooms were mixed with different ingredients like modified starch, garlic, onion, black pepper, cinnamon, clove, ginger, coriander, sodium chloride, sodium glutamate, sugar, liquor, and then stuffed in cellulose casing (30 mm diameter, 150 mm length), and formed sausage. The raw sausage was then dry-fermented at 55oC for 72±2 hrs. The dry-fermented sausage was sealed in a vacuum bag and kept for 6 months at room condition. In 2 month-interval, sausages were sampled to evaluate hydrogen accommodating ability, cooking loss, thiobarbituric acid reactive substances (TBARS) value, and overall acceptance. Results showed that the 25% oyster mushrooms incorporation into scrapped muscle Pangasius fish induced the lowest cooking loss and thiobarbituric acid reactive substances (TBARS) value while the highest hydrogen accommodating ability and sensory score during 6 months of vacuum storage. Oyster mushrooms revealed a promising alternative to replace meat in sausage production.

Effects of edible insect extracts on the antioxidant, physiochemical, and microbial properties of Tteokgalbi during refrigerated storage

In this study, Tteokgalbi, a meat product, was prepared with edible insect larvae extracts and its antioxidant, physiochemical, and microbial properties were evaluated during refrigerated storage. Tteokgalbi prepared with 2% A. dichotoma and 2% P. brevitarsis showed the highest radical-scavenging activity and metal-chelating activity, but the lowest thiobarbituric acid reactive substance (TBARS) value, among the treatments (P < 0.05). In addition, those antioxidant activities were the lowest and the TBARS value was the highest in control Tteokgalbi (P < 0.05) during all storage days. Tteokgalbi prepared with 2% A. dichotoma showed the highest brownness index, pH, and cooking yield, but the lowest shear force value (P < 0.05). During all storage days, the total aerobic bacteria level did not differ significantly among the treatments. In conclusion, A. dichotoma extracts (2%) were effective as antioxidants, inhibiting lipid oxidation, and improving the quality properties of Tteokgalbi, without negatively affecting microbial counts. These results confirmed that the edible insect extracts have industrial value as a food additive.

Assessment of flavor characteristics in snakehead (Ophiocephalus argus Cantor) surimi gels affected by atmospheric cold plasma treatment using GC-IMS.

The gel formation ability of freshwater surimi is weak, resulting in its poor flavor and quality. Atmospheric cold plasma (ACP), a widely developed non-thermal processing technology in the food industry, is considered to have potential applications in maintaining and improving the flavor characteristics of surimi gels. In this study, the effect of ACP on snakehead surimi gels flavor at different treatment times was investigated by sensory evaluation and gas chromatography-ion mobility spectrometry (GC-IMS) analysis. The results showed that ACP could better maintain and improve the original appearance and tissue state characteristics of surimi gels, scoring about 1-2 points higher than the ACP-untreated group. GC-IMS analysis demonstrated the obvious difference in the volatile organic compounds (VOCs) among the treatment groups. Specifically, the samples treated for 120 s with ACP exhibited the most unique aroma characteristics, which probably related to the highest thiobarbituric acid reactive substances values (73.28 μmol MDA/kg sample). Meanwhile, the reduced TCA-soluble peptides content indicated that ACP could inhibit protein degradation to maintaining the tissue state and flavor characteristics of the surimi gels. In conclusion, the advantages of ACP treatment, such as little damage to nutrients, and maximum retention of original sensory properties, provide new ideas for its application in the flavor characteristics of the snakehead surimi gels.

Role of Stingray (Himantura signifier) Non-Protein Nitrogenous Fraction on the Oxidative Stability of Lipid and Myoglobin.

Non-protein nitrogen (NPN) is abundant in stingray (Himantura signifier) muscle, which also has in vitro antioxidant activity. In this study, NPN from stingray muscle was further investigated for its antioxidant properties in lecithin liposome and oxymyoglobin model systems to validate its protective impact against lipid and myoglobin oxidations during storage for 120 min at various temperatures (4, 25, and 60 °C). NPN solution (10 ppm nitrogen) was added to the lecithin liposome system at different concentrations (0, 0.5, 1, 5, and 10% (v/v)) to investigate its effects on lipid stability by measuring the conjugated diene (CD), peroxide value (PV), and thiobarbituric acid reactive substances (TBARS) contents. In the oxymyoglobin system, NPN solution (10 ppm nitrogen) was also added at different concentrations (0, 0.5, 1, 5, and 10% (v/v)) to the oxymyoglobin solution in order to examine its effect on the stability of myoglobin by determining the contents of oxymyoglobin, metmyoglobin, and protein carbonyl. According to the findings, in all NPN concentrations, the system incubated at 4 °C had the lowest levels of lipid oxidation as measured by CD, PV, and TBARS values, and the lowest levels of myoglobin oxidation. At all incubating temperatures, the oxymyoglobin and lipid oxidation of all model systems tended to rise with the lengthening of the incubation duration. With the addition of 5% NPN, however, the lowest CD, PV, TBARS, oxymyoglobin oxidation, metmyoglobin formation, and protein carbonyl content were all observable, and the remarkable result was discovered during incubation at 4 °C. The results indicate that stingray NPN, especially at 5%, can be used to delay lipid and myoglobin oxidation, particularly at 4 °C. In order to prolong the shelf life of products with dark-fleshed fish and red meat, stingray NPN might be used as an alternative antioxidant to delay the oxidation of lipid and myoglobin during cold chain storage.

Effect of temperature fluctuation during superchilling storage on the microstructure and quality of raw pork

The effect of different temperature fluctuations on the microstructure and quality of pork loins during superchilling storage was investigated. Based on the dynamic monitoring of ice crystal formation and melting in pork through cryomicroscope, the changes of ice crystals in pork were observed at different temperature points, and there was no obvious phase transition in pork at −3 °C for a short period of time, but the freeze-thaw cycles were obviously found in the samples of −3 ± 3 °C and −3 ± 5 °C groups. Results of microstructure observation showed that temperature fluctuations resulted in muscle fiber fracture and the decrease of water holding capacity of superchilling pork, where stronger temperature fluctuation showed more significant changes. The temperature fluctuation groups exhibited higher thiobarbituric acid reactive substances (TBARS) values after 20 days of storage, and contributed to the reduction of immobilized water and the increase of free water in raw pork, and had more serious drip loss. These indicated that increased temperature fluctuation promoted lipid oxidation and drip loss of pork during storage. This study provided supports to precise temperature control in cold chain logistics of raw meat.

Improvement of egg internal quality of local ducks through star gooseberry leaf meal inclusion in ration.

The use of dried star gooseberry leaf extract (DSGLE) in rations and its effects on the egg internal quality of local ducks were examined. A total of 100 9-month-old local ducks weighing 1,406.25 ± 211.32 gm were randomly allocated into 5 treatments and 5 replicates in a completely randomized design. The birds were reared in 25 battery cages (4 birds each) and fed rations containing 0, 0.5%, 1.0%, 1.5%, and 2.0% DSGLE. Eggs of ducks fed DSGLE had significantly lower saturated fatty acid (SFA) (30.66%-32.53%) than those of control ducks (36.23%). Egg polyunsaturated fatty acids (PUFA) increased from 2.29% (control) to 2.61% (2.0% DSGLE) and 2.76% (1.5% DSGLE), while egg monounsaturated fatty acid (MUFA) contents were not significantly different. The fatty acids of the whole edible part of eggs (albumen + yolk) were composed mainly of MUFA (40.19%-44.34%), followed by SFA (30.66%-36.22%), and PUFA (2.29%-2.76%). Malondialdehyde contents were reduced from 6.07 to 4.92 µg/gm (19%) in egg yolk and from 1.50 to 0.62 µg/gm (59%) in egg white, and thiobarbituric acid reactive substances values of the eggs were reduced from 0.93 to 1.65 (77%). The egg cholesterol level of ducks fed 2% DSGLE (21.94 mg/gm) was about 28.5% lower than that of eggs from control ducks (30.67 mg/gm) of eggs of control ducks. The egg white and egg yolk protein contents (12.31% and 16.35%) of treated ducks were lower than those in the control group (13.58% and 17.47%). The inclusion of SGLE in rations could be used to produce healthy duck eggs with no oxidative damage.

Effect of partial replacement of concentrate with Prosopis cineraria leaves on nutrient utilization, growth and carcass characteristics of Malpura lambs

A study was aimed to evaluate nutrient utilization, growth, carcass characteristics and meat quality of Malpura lambs fed concentrate mixture containing 10% Prosopis cineraria (Khejri) leaves. Malpura lambs (n=24, ∼3 months old) were distributed into two groups viz., T1 and T2 and fed concentrate mixture with P. cineraria leaves @ 0 and 10% of concentrate, respectively along with basal diet for 90 days. Metabolizable energy (ME) intake was lower (P=0.05) in T2 (1799 Kcal/d) which resulted in lower (P=0.05) average daily gain (131 g) and higher (P=0.03) feed conversion ratio (6.46). Digestibility of dry matter (60.6%), organic matter (63.2%), crude protein (65.4%), ether extract (72.8%), acid digestible fibre (18.1%) and cellulose (19.9%) was decreased and excretion of nitrogen through faeces was increased (P<0.05 resulting in nitrogen per cent of intake. Cooking loss was less (P<0.05), and TBARS (thiobarbituric acid reactive substances) value of meat in T2 (0.46 mg/malonaldehyde/kg meat) was lower (P<0.05) indicating improved oxidative stability. Further, proportion of C18:3 (α-linolenic acid) and total polyunsaturated fatty acid (PUFA) in longissimus thoracis muscle were also higher (P<0.05) in T2 as compared to T1. Hence, it can be concluded that replacement of concentrate mixture with 10% P. cineraria leaves lowered nutrient utilization and increased feed conversion ratio; but it showed positive effects on fatty acid profile and oxidative stability of meat.

Effect of packaging method and storage temperature on the sensory quality and lipid stability of fresh snakehead fish (Channa striata) fillets

The objective of the present study was to investigate the effect of packaging methods (i.e., air-packaging and vacuum-packaging) and storage temperatures (i.e., chilled temperature of 3 ± 1.0 °C and superchilled temperature of -2.5 ± 0.5 °C) on the sensory quality and lipid stability of fresh snakehead fish fillets. The results indicated that vacuum packaging and superchilled storage significantly improved the quality of fresh snakehead fillets, resulting in lower free fatty acids (FFA), hydroperoxide (PV), and thiobarbituric acid-reactive substances (TBARS) values and higher phospholipid (PL) content compared to other groups. Sensory analysis using the quality index method (QIM) and Torry scores rejected the air-packaged and vacuum-packaged fillets on days 9 and 13 at chilled storage, respectively. Meanwhile, the shelf-lives of air-packaged and vacuum-packaged fillets stored at superchilled temperature of -2.5 ± 0.5 °C were 15 and 25 days, respectively. Strong linear correlations (r2 = 0.9871 for chilled-air-packaged fillets, r2 = 0.9605 for chilled-vacuum-packaged fillets, r2 = 0.9797 for superchilled-air-packaged fillets and r2 = 0.9132 for superchilled-vacuum-packaged fillets) were found between the QI values and storage time of each fillet group. It can be reasonably concluded that vacuum packaging and storage at -2.5 ± 0.5 °C was more efficient in preserving the fresh quality of the snakehead fish fillets.

Peptídeo do hidrolisado protéico de RuBisCO e sua aplicação na preservação de carne bovina

Abstract The objective of this work was to purify the small (705 Da) and hydrophilic antimicrobial Arg-Asp-Arg-Phe-Leu peptide from RuBisCO protein hydrolysate and to evaluate its effect on the microbiological and oxidative stability of beef mince during refrigeration. RuBisCO was obtained from alfafa green juice. The peptide extract was fractionated using RP-HPLC, and the active fractions were analyzed by liquid chromatography, electrospray ionization, and tandem mass spectrometry (LC-ESI-MS). Beef mince was analyzed in the following treatments: negative control, meat with two different BHT concentrations of 0.1 and 0.5% (w/w), and meat with two different Arg-Asp-Arg-Phe-Leu peptide concentrations of 0.1 and 0.5% (w/w). Lipid oxidation using the thio-barbituric acid-reactive substance (TBARS) values were significantly affected by the storage period and the concentration of bioactive peptide. Arg-Asp-Arg-Phe-Leu, a small antibacterial peptide from RuBisCO, can be isolated and purified by HPLC from alfafa green juice with retention time between 10 and 50 min, which corresponds to antimicrobial peptides. RuBisCO peptide Arg-Asp-Arg-Phe-Leu 0.5% increases oxidative stability of beef mince during refrigeration. RuBisCO peptide Arg-Asp-Arg-Phe-Leu inhibit microbial growth under refrigeration for 11 days.

Effects of dietary conjugated linoleic acid in broiler breeders and egg storage time on the fatty acid profile, lipid oxidation and internal egg quality

Context The need for the storage of fertile eggs is a reality in the poultry industry. At the same time, prolonged storage periods decrease the quality of egg components that are essential for embryo development, and can compromise hatchability and chick quality; thus, the high content of unsaturated fatty acids in embryo tissues increase the susceptibility to peroxidation. Aims The objective of this study was to evaluate the addition of cis-9, trans-11, trans-10 and cis-12 isomers of conjugated linoleic acid (CLA) to the broiler-breeder diet and the storage time on the internal egg quality, composition and lipid oxidation. Methods In total, 22 000 Cobb female broiler breeders of 58 weeks of age were fed with diets containing 0 or 0.024% CLA and fertile eggs were stored 3, 6 or 9 days prior to incubation. In total, 6912 hatching eggs were used in a completely randomised experimental design in a 2 × 3 factorial arrangement (CLA inclusion × egg storage time). At the end of each storage period, 30 eggs per dietary treatment were sampled to analyse yolk and albumen height, percentage and pH, yolk:albumen ratio, yolk diameter and index, Haugh unit (HU), yolk lipid oxidation, acidity and fatty acid profile. Key results The progression of storage negatively affected the internal quality of the eggs; however, inclusion of CLA minimised these effects up to Day 6, especially for yolk diameter, HU, height and albumen pH. The total lipid content was not affected by the dietary treatments; however, CLA inclusion resulted in a higher proportion of stearic acid and a lower concentration of linoleic acid in yolks. Conclusions The changes observed in fatty acid profile of the eggs may have favoured the reduction of lipid oxidation, as shown by the decrease in the acidity index and thiobarbituric acid-reactive substance (TBARS) values at shorter storage periods. Implications The dietary addition of CLA to broiler breeders may be used to preserve the egg internal quality during a short-term storage period.

Headspace GC/MS para identificação de compostos bioativos do extrato da folha de Curcuma longa L.: Aplicação industrial como antioxidante para óleo de soja

ABSTRACT The use of natural antioxidants extracted from plants is an alternative to the application of synthetic antioxidants. In this study, we evaluated the oxidative stability of soybean oil after the addition of Curcuma longa L. leaf extracts compared to its oxidative stability with the synthetic antioxidant butylated hydroxytoluene (BHT Different concentrations (0.5%, 1.0%, and 1.5%) of ethanolic extract of Curcuma longa L. leaves were added to the oil, and the mixture was heated at 60 ±2 °C for 12 days. Several parameters of oxidative stability, including the peroxide index (PI), thiobarbituric acid reactive substances (TBARS), and conjugated dienes and trienes, were analyzed every three days. The results were promising, the oils to which the Curcuma longa L. leaf extract was added showed a reduction in all parameters, indicating oxidative deterioration under the influence of the concentration of the extract and the duration of treatment. The extract was less effective at low concentrations (0.5%), the parameters did not vary considerably. The PI was low in all treatments until the third day. The PI of the soybean oil treated with 1.5% extract was lower than that after treatment with the synthetic antioxidant and the blank treatment on days 6 to 12. The highest production of TBARS was observed in the blank treatment on days 6 to 12, and the lowest values of TBARS were recorded in the soybean oil treated with 1.5% extract. For the same concentration, the conjugated dienes varied from 2.05 to 8.6, and the trienes from 0.57 to 1.59.