No full-text available
To read the full-text of this research,
you can request a copy directly from the authors.
Evaluation of Antioxidant Effects of Raisin Paste in Cooked Ground Beef, Pork, and Chicken
Abstract
The objective of this study was to evaluate the possible antioxidant activity of raisin paste added to raw ground beef, pork, or chicken before cooking to 163 °C. Samples were held at 2 °C for up to 14 d. TBA values were measured using a distillation method, to avoid yellow color interference found in “wet” TBA methods. Sample meat flavor intensity, rancid flavor intensity, and raisin flavor intensity were evaluated by a trained panel (n = 6). Addition of raisin paste lowered (p < 0.05) TBA values and decreased panel scores for rancid flavor scores of all meat samples in a concentration-dependent manner. Highest antioxidant effects were obtained with a minimum of 1.5%, 2.0%, or 2.0% raisin paste in cooked ground beef, pork, or chicken, respectively. There was a high correlation (0.93, 0.94, 0.94) between TBA values and sensory rancid flavor scores in beef, pork, and chicken samples respectively. Addition of a reducing sugar (glucose) was nearly as effective as raisins for maintenance of low TBA values and rancid flavor scores, probably due to antioxidant effects of Maillard browning products. There was no detectable raisin flavor in cooked ground beef samples with added raisins. However, all meats with added glucose had a higher raisin flavor intensity score than controls, indicating that panelists associated sweetness with raisin flavor. Maillard browning (sample darkening) was evident after cooking of ground chicken with either raisins or glucose.
... [6] Grapes and raisins generally contain various antioxidants, including bioflavonoids, proanthocyanidins, catechin monomers, procyanidin dimers and other polyphenolic compounds. [8,9] Either raisins or dried grapes are commonly used in bakery products as natural preservatives, which contain high concentrations of propionic acid. [10,11] Furthermore, phenolic compounds and Maillard reaction products in raisins also contribute to antimicrobial activity. ...
... The lower CIE L* value (darker) of raisin treated jerky compared to cured or uncured jerky was related to high amounts of reducing sugars, such as glucose and fructose, presented in the raisin jerky. [9] Thermal degradation of simple sugars presented in raisin might occur by two different non-enzymatic browning reaction pathways during the jerky processing. [26,27] Maillard reaction takes place in the presence of amino acids and caramelization occurs when simple sugars are heated at high temperatures. ...
Growing interests in natural and organic meat products have led to increasing application of fruits and vegetables, containing antimicrobial and antioxidant components as natural preservatives, in processed meats. The aim of this study was assessed the utilization of raisin as a natural preservative in goat meat (chevon), and thereby the impacts on quality parameters of restructured chevon jerky and its stability were evaluated. Incorporating 15% raisin increased (P < .01) darkness (lower CIE L*), but decreased (P < .01) redness and yellowness (lower CIE a* and b*) of chevon jerky. Furthermore, all instrumental color values of experimental jerky decreased (P < .01) over a 10-week storage period. Compared with jerky prepared with or without sodium nitrite (NaNO2), jerky prepared with raisin had significantly higher shear values, but lower water activity, pH and aerobic microbial counts. Furthermore, as the storage time progressed, pH values decreased (P < .01) in all jerky types, whereas the aerobic counts significantly increased. Either raisin or NaNO2 added to jerky decreased (P < .05) thiobarbituric acid reactive substances (TBARS) values, which were not changed over the 10-week storage. Raisin jerky scored lower (P < .01) in the sensory properties of color and overall acceptability than the cured jerky. However, texture and flavor sensory characteristics of raisin jerky were not differentiated from the cured jerky by the sensory panel. Consequently, raisin has potential to use as a natural preservative in processed meats and it may be possible to substitute raisins for nitrites in processed meats.
... Our findings are consistent with previous findings in which addition of 1 to 4% (wt/wt) raisin paste to chicken resulted in darker and browner meat after cooking. This darkening was proportional to the amount of raisin paste added and was attributed to MRP formation when the raisin paste was heated along with the meat (27). ...
... Ground beef samples containing 2% (wt/wt) LPJ of each variation and a negative and positive control were tested for L* (lightness), a* (redness), and b* (yellowness) values before cooking and at days 1, 8, 14, and 21 of refrigerated storage (5uC) using a HunterLab colorimeter (D25-PC2 Optical Sensor, serial no. 15664, Hunter Associates Laboratory, Reston, VA) that had been standardized with white and black tiles(27). ...
Heat treatment can affect antimicrobial activity of plant by-products by altering phenolic content and composition and forming melanoidins. The antilisterial efficacy of heat-treated and unheated lyophilized pomegranate juice (LPJ) was determined. The LPJ was heated at 100 degrees C for 0, 30, 60, or 120 min and added at 2% (wt/wt) to ground top round beef, which was then cooked and inoculated with individual L. monocytogenes strains. Samples of meat stored at 5 degrees C were taken at days 1, 8, 14, and 21 and plated onto Oxford medium for enumeration of bacteria. The MIC of LPJ was determined, and agar well diffusion assays were conducted. Against five L. monocytogenes strains, LPJ had a MIC of 1.50 to 1.75% (wt/vol) and 16.8- to 20.0-mm zones of inhibition. In general, no significant differences in L. monocytogenes levels between the various treatments, including the commercial sodium lactate-sodium diacetate combination, were detected at days 1 and 8. The LPJ (0, 30, 60, and 120 min of heating) significantly inhibited growth of all five L. monocytogenes strains in refrigerated ground cooked beef by 1.80 to 4.61 log CFU/g at day 21. Heating did not negatively impact LPJ antilisterial activity. Addition of LPJ lowered pH values by 0.3 units. The L*, a*, and b* values of cooked ground beef with LPJ changed during the study by 3.4 to 4.43, 0.44 to 0.8, and 0.57 to 1.36 units, respectively, compared with the control. This is the first investigation to confirm pomegranate's antilisterial activity in vitro and in ground beef.
... To correct for the yellow interference caused by sugars, Du and Bramlage (1992) developed a modified procedure using standard curves for both malonaldehyde and sucrose. Alternatively, yellow color development has been avoided in meat samples containing raisins (70% sugar) by using the original distillation method of because sugar aldehydes are not volatile and not collected in the sample condensate (Vasavada and Cornforth, 2006). ...
Meat color is an important aspect of consumer’spurchase decisions regarding meat products. Perceived meat color results from the interaction of light, a detector(i.e. human eye), and numerous factors that are both intrinsic and extrinsic tothe muscle which influence the chemical state of myoglobin. The complex nature of these interactions dictatesthat decisions regarding evaluations of meat color be made carefully, and thatinvestigators have a basic knowledge of the physical and chemical factorsaffecting their evaluations. Theseguidelines were compiled to aid investigators in navigating the pitfalls ofmeat color evaluation and ensure the reporting of information needed forappropriate interpretation of the resulting data. The guidelines provide an overview ofmyoglobin chemistry, the perception of meat color, in addition to details ofinstrumentation used in meat color evaluation. Moreover, these guidelines detail practical considerations for simulatedretail display studies and provide details of the most common laboratorytechniques used in meat color literature. Importantly, the guidelines indicate the information that should beincluded when reporting meat color research to aid in appropriateinterpretation. Practical considerationsneeded for troubleshooting meat color problems in a commercial setting areincluded as well. Investigators areencouraged to review the entire guidelines before designing and conducting meatcolor research.
... There was no statistically significant difference between b* values on day 1st and day 3rd during storage, while the highest b* value (11.19) was observed on day 15 of storage ( Figure 4). Hettiarachchy et al., [34]; Bekhit et al., [35]; Aksu and Kaya, [36]; Estevez et al., [37]; Fernandez-Lopez et al., [38]; Mitsumoto et al., [39]; Vasavada and Cornforth, [40] found that L* values were changed during the preservation of antioxidant added meat products. The effect of rosemary on the a values of meat and meat products has been studied by various researchers. ...
In this study, the effects of rosemary, laurel, eucalyptus and olive leaves on the storage stability of beef extract were investigated. Prepared the beef extracts were divided into six equal groups: (1) Control (no added plant leaf/BHA), (2) BHA (200 mg/kg), (3) rosemary leaf (1% RL), laurel leaf (1% LL), eucalyptus leaf (1% EL) and olive leaf (1% OL). Prepared samples were kept under refrigerator conditions for 15 days. Moisture, protein and fat were assayed in the beef extract samples on the 0th day. The pH, moisture, thiobarbituric acid and the colour (L*, a* and b*) analyses were carried out periodically in the samples of beef extract on 1st, 3rd, 7th and 15th days. The pH values were found significant statistically the changes by storage time and the added material in beef extract samples and the highest pH values were found at the control group samples for all day of the storage. It was determined that the mean TBARS values of the samples varied between 0.1-0.7 mg malonaldehyde/kg. The lowest TBARS values were determined in the extract samples added with rosemary leaf (1%). The L*, a* and b* values were found to vary ranged from 65.6 to 76.5,-2.3 to 1.3 and 6.4 to 14.5, respectively. As a result; the usage of rosemary can be suggested as a natural antioxidant in the preparation of beef extract samples.
... The documented antibacterial properties of raisins could be attributed to their acidic pH (3.5-4), their dryness and presence of phytochemicals like acid-active phenolic acid and oleanolic acid (34,35). The latter has antiadherence and anti-biofilm formation against cariogenic Staphylococcus mutans (36,37). ...
Urinary tract infection costs hundreds millions of dollars every year. In addition, causative bacterial species are diverse and some of them are multi-drug resistant. Objectives: evaluating the effects of aqueous extracts of Zea Mays, Cranberry and Raisins on growth, adherence and biofilm formation of bacterial uropathogens isolated from clinical urinary tract infections. Method: The extracts of Zea Mays, Cranberry and Raisins were prepared as 30 gram of powder soaked in 100 ml distillated water, allowed to stand for 72 hr and sterilized by filtration. Bacterial isolates were obtained from urinary tract infection clinical samples. Agar well diffusion assay, tissue culture plate method assay and bacterial ability to adhere to oral epithelial cells used to evaluate effects of these extracts on growth, motility, adhesion and biofilm formation in bacterial isolates. Results: the aqueous extracts of Zea Mays, Cranberry and Raisins, individually and in combination, have significant inhibitory effects on growth, motility, adherence and biofilm formation in the bacterial isolates considered in current study. In addition, combinations that contain Zea Mays exerted more powerful antibacterial effects than other combinations. Conclusions: plant extracts considered in current study may provide useful substitutes for commonly utilised antibiotics for treatmnet of urinary tract infections, especially recurrent cases. However, the exact mechanisms and the active ingredients responsible for the reported antibacterial effects need further exploration and specification. In addition, further studies at the molecular level and/ or in vivo studies involving humans and animals are needed to confirm the observed effects of these plant extracts.
... As stated in the above references, the commercial production of bamboo vinegar is being increased and highly valued for its diverse efective uses in Taiwan. However, bamboo vinegars collect at the exit of chimney of earthen or furnace kiln, when the carbonization temperature of bamboo is raised to over 500°C, produce some carcinogenic polycyclic aromatic hydrocarbons (PAHs), such as naphthalene and phenanthrene [28][29][30]. The concentrations of these toxics increase with the increase in temperature as well. ...
... To correct for the yellow interference caused by sugars, Du and Bramlage (1992) developed a modified procedure using standard curves for both MDA and sucrose. Alternatively, yellow color development has been avoided in meat samples containing raisins (70% sugar) by using the original distillation method of because sugar aldehydes are not volatile and not collected in the sample condensate (Vasavada and Cornforth, 2006). ...
... Polyphenolic compounds, which are plant secondary metabolites, have many positive effects on human health, including their anti-inflammatory activity and anti-carcinogenic properties (Miyake and others 1999). Moreover, the activity of these compounds as food lipid antioxidants is well known (Wang and others 1999;Reddy and others 2005;Gramza and others 2006;Vasavada and Cornforth 2006;Samotyja and Małecka 2007). ...
This article investigates the effect of green tea extract (GTE) on biscuits lipid fraction oxidative stability. The antioxidant activity of GTE was compared with commonly used synthetic antioxidant butylated hydroxyanisole (BHA). Biscuits were prepared in 3 variations. Control samples were prepared without addition of antioxidants. The other variations were prepared by adding BHA (0.02%) and GTE at 3 different levels: 0.02%, 0.1%, and 1%. Biscuits were subjected to sensory studies and instrumental and chemical analysis. Phenolic compounds of GTE characterized powerful antioxidant activities evaluated using free radical, 2,2-diphenyl-1-picrylhydrazyl method, compared with gallic acid and significantly better than BHA. Antioxidants added to the samples clearly slowed down the process of oxidation of fatty acids, inhibiting the monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA) decomposition. Addition of GTE at the level of 1% gave an excellent antioxidant effect on the biscuits lipid stability, inhibiting hydroperoxides formation by about 47% to 73% compared with BHA, which showed about 16% to 60% inhibition. However, GTE did not improve significantly lipid stability, measured by anisidine value (p-AV), and inhibited formation of secondary oxidation products only by 3.5%. After accelerated storage time, insensitivity of oxidized-like flavor was about 2 times higher for control samples compared to samples with addition of antioxidants. Moreover, after storage biscuits treated with natural antioxidant received a higher panel score of overall acceptance compared to samples with BHA. Using volatile compound formation as a marker of lipid oxidation, both GTE and BHA were effective inhibitors of the decomposition of hydroperoxides.
Fruit oil (N-hexane extract), ethanol and water extract of fruits, seeds and oil-extracted fruit residue of Ethiopian pepper spice were screened for radical scavenging activity, using DPPH radical. African breadfruit seed dhal and flour were preserved with the spice oil at 0, 0.5, 1.0, 1.5, 2.0 ml oil / 100g in black polyethylene bags at 26±2 O C for 4 months. Ethanol and water extracts of fruits, seeds and oil-extracted fruit residue scavenged DPPH proportionally with increasing extract concentrations. The spice oil suppressed rancidity in stored African breadfruit seed dhal and flour in dose-dependent order. Scavenging activity increased with extracts concentrations. Ethanol extracts of seeds and whole fruits had higher slopes (0.996, 0.276) indicating better antioxidants than water extracts of seeds, whole fruits and oil-extracted fruit residue with lower slopes (0.311, 0.096, and 0.683). Seeds were better antioxidant than whole fruit or oil-extracted fruit residue. Ethiopian pepper fruits possess good antioxidant property.
Meat enhancement strategies like sodium tripolyphosphate (STP) are used to improve fresh meat quality attributes like color, water-holding capacity, and tenderness. However, alternatives are necessary because of reduced consumer acceptance of STP. One alternative is potassium carbonate (K2CO3). A study was conducted to evaluate K2CO3's impact on fresh, boneless, center-cut pork loins enhanced with one of five treatments: a negative control, positive control (0.3% STP), and three concentrations of K2CO3 (0.1, 0.3, and 0.5%). Loins were cut into chops, stored under simulated retail display, and analyzed for color (L*, a*, b*), pH, cook loss, and tenderness. For each quality characteristic measured, the 0.3% and 0.5% K2CO3 maintained redness (a*), decreased yellowness (b*), reduced cooking loss, and maintained tenderness compared to STP. SDS-PAGE analysis further determined that both K2CO3 and STP extracted myosin heavy chain. Combined, these data suggest that K2CO3 may function as an alternative to STP in the fresh pork industry provided microbial safety and shelf-life are appropriately controlled.
The main causes of deterioration in ready-to-eat meals, also known as ready meals, and catered meals are outlined. Deterioration can be caused by warmed-over flavour, the formation of harmful substances during heat processing, vitamin reduction, colour and texture changes, packaging taints, dehydration and syneresis. Methods used to minimise these changes, including adding ingredients with anti-oxidative properties, careful selection of packaging materials and systems, and control of the environment, are discussed as well as methods for predicting shelf life. An example is given of the complexities of problems of deterioration in meals and trends for future investigation are outlined.
The study was aimed to look at the effect of different forms of mango kernels (MK) on the shelf life of refrigerated beef sausages over 12 days of cold storage. The (MK) was chemically and microbiologically analyzed. Beef sausages were treated with MK in 3 states, as dry ground (1.5%), an extract (1.5%) and spray MK extract (1.5%) over minced beef of sausages. Two controls were used; BHT 0.02% and no additives. A series of analyses were performed after treatments; thiobarbituric acid reactive substances (TBARS), analysis of color, myoglobin and odor. The results indicated that different forms of MK added to the beef sausages had different effects on its shelf life. Furthermore, the sprayed MK extract has significantly (P ≤0.05) lowered metmyoglobin (MMb) and TBARS and increased oxymyoglobin (MbO2), odor score and a* (redness) than other forms. The potential effects of the sprayed MK may be due to a cloud of droplets cover the large surfaces of minced beef sausages with efficient extracted antioxidants. MK is source of flavonoids 142mg/g F.W. GAE. The spraying of MK at 1.5% showed an improvement of E. coli from minced beef and beef sausages that were less than 10 cfu g-1. Also the concentrations of yeasts and moulds were not detected at day 12 of storage. Hierarchically, sprayed MK extract gave best results than ground MK or MK extract form which shows effective inhibitor of lipid oxidation and microbial growth of beef sausages.
The addition of n3 polyunsaturated fatty acids to foods is an emerging area of commercial and academic interest. However, the incorporation of n3 polyunsaturated fatty acids into food systems is potentially problematic due to their propensity to oxidize easily. The antioxidant capacity of MRP has mostly been studied in vitro, in fresh chicken, mutton and pork, and in precooked ground pork and beef patties and sausages. The aim of this study is to evaluate the antioxidant properties as well as the antioxidant effect of a preformed Maillard Reaction Product (MRP) from sarcoplasmic proteins/malondialdehyde, known for its antioxidant effect on water/oil emulsion and on lipid oxidation of beef patties when the level of n3 PUFA is improved. The MRP presented a high reducing power, a low phenolic compound content (9.2 mg gallic acid equivalent/g and 798.3 mg quercetin equivalent/g), and a minor DPPH and ABTS+ radicals scavenging activity (34 % and 23,5 %, respectively). All concentrations of MRP assayed inhibited hydroperoxide formation and thiobarbituric acid reactive substances (TBARS) production during refrigerated storage of enriched meat patties. The 3% concentration was the most efficient and exerted an 83 % and 85 % inhibition of peroxidation measured as peroxide value and TBARS, respectively.
Antioxidant ability of electron beam irradiated almond skin powder (ASP) in cooked refrigerated ground chicken breasts (GCB) was investigated. Phenolic compound identification, total phenols and metal binding ability was determined. GCB were treated with irradiated ASP at 10, 20 and 30 kGy and tested against a positive (with TBHQ) and negative control (GCB without ASP or TBHQ) for colour, conjugated dienes (CD), TBARS and hexanal content during one week of refrigerated storage. Irradiation had no effect on total phenols, but resulted in greater metal chelation. Addition of ASP decreased hunter L∗ value in GCB. The 10 kGy ASP decreased lipid oxidation to the greatest extent (35.5–52.3%, 44.0–84.0%, and 74.9–87.4% decreases in CD, TBARS and hexanal formation, respectively) as compared to the negative control over one week of refrigerated storage. In general, cooked refrigerated GCB with ASP had lower oxidation products as compared to the negative control.
The effect of basal dietary supplemented with vegetable oils plus vitamin E (sunflower, soybean, linseed and a basal diet control), type of packaging (MAP or vacuum), addition of natural antioxidant (grape seed, rosemary) and storage time (0, 7, 14 and 21 days) on lipid oxidation, color stability, vitamin E content, and total aerobic bacterial counts in steaks of Longissimus thoracis was studied. The triple interaction diet × time × packaging affected oxidative stability, redness and yellowness of the meat. TBARS values did not increase with time in vacuum-packaged samples for all dietary treatments. However, samples from MAP and control showed the highest TBARS values after 21 days of storage (0.72 mg MDA/kg of meat, P<0.05). Both exogenous antioxidant extracts and MAP maintained low total aerobic counts in steaks until the 21st day. Calves should be fed a diet supplemented with L-VE, stored in MAP and treated with grape seed extract to extend the shelf life of their meat.
Three amino acid-sugar solutions were adjusted to pH 8.0, heated and lyophilized prior to addition to ground chicken breast (GCB). GCB with no additives, GCB with 0.01% BHT, GCB with 0.1 or 0.2mg/g glucose heated with arginine, valine, or histidine were prepared. Thiobarbituric acid reactive substances (TBARS), volatiles determined by gas chromatography, and Hunter L*, a* and b* values were monitored over nine days. Multiple linear regression models were used to determine the effects of the studied factors on the corresponding outcome variables. a* values of GCB ranged from 1.60 to 4.90 over nine days of storage. While Maillard reaction products (MRP) lowered oxidation compared to control, no significant difference in TBARS between MRP solutions heated for 8 or 24h was found. Further, 0.1mg/g heated glucose-valine mixture decreased aldehydes up to 72.87%. Therefore, shelf-life of GCB could be extended using 0.1 or 0.2mg/g MRP.
This study compared myoglobin (Mb) oxidation in lipid-free model systems containing iron and Type I (radical quenching) or Type II (metal chelating) antioxidants. Oxidation was measured as loss of oxymyoglobin (MbO(2)) during 0 to 24 h holding at 22 degrees C. Sodium tripolyphosphate (STPP) demonstrated iron-binding ability at all concentrations tested (88% and 21% added iron bound at 1 and 0.05 mg/mL, respectively). Iron chelation was observed for phytic acid only at the highest concentration (9.5% bound at 1 mg/mL phytate). Neither Type I antioxidant (rosmarinate or eugenol) demonstrated any iron chelating ability (<0.5% bound). In presence of iron, Type I antioxidants had a significant (P < 0.05) prooxidant effect (54.7% retention of MbO(2) in control, 9.5% and 37.5% retention in rosmarinate and eugenol samples, respectively). The Type II antioxidants (STPP and phytate) were more effective inhibitors (P < 0.05) of Mb oxidation than Type I antioxidants, (68.7% and 61.1% for STPP and phytate, respectively). Type I antioxidants were capable of rapid reduction of ferric iron to the ferrous form, as measured by the ferrozine assay. This strong reducing ability accounted for the prooxidant effects of rosmarinic acid and eugenol, since ferrous iron is the form associated with generation of oxygen radicals, and subsequent Mb oxidation. Type II antioxidants chelated and thus prevented the oxidizing effect of added ferrous iron. Mb oxidation can proceed rapidly (within 15 min) in the presence of iron and the absence of lipid, especially if reducing compounds such as rosmarinic acid or eugenol are also present to maintain iron in an active ferrous form.
Lipid oxidation is a major cause of deterioration of the quality of stored meat and meat products. This review deals with the mechanism and the methods used to follow lipid oxidation, as well as the interaction of lipids/lipid oxidation products with food components and their possible biological effects. Emphasis is given to the presentation of the anti- and pro-oxidant properties of various compounds and conditions; their relative importance in oxidative rancidity is discussed.
The relatively high concentration of phenolic flavonoids in nines, grapes, green tea, and berry extracts contributes powerful antioxidant properties that may be beneficial by reducing oxidative reactions deleterious to health. Our data showed that polyphenolic compounds in red wine and grapes strongly inhibit the oxidation of human low-density lipoproteins (LDL), a reaction that initiates atherosclerosis and heart diseases. Marked variations were found in antioxidant activity of rosemary, green tea, and berry extracts in different lipid systems. These variations are attributed to differences in partition between phases in various lipid systems. The activities of natural antioxidants are thus very system dependent and their effectiveness in different real food systems is difficult to predict. In addition to preventing LDL oxidation, plant flavonoids may reduce the thrombotic tendencies and inflammatory reactions in the body. Thr antioxidant activity of phenolic compounds in wine, grapes, green tea, and berry extracts supports the epidemiological evidence that fruits and vegetables may have a cardioprotective effect. More research is needed however to relate the extensive in vitro studies showing the potent antioxidant activities of flavonoids to their potential health effects in the dirt.
Catechin monomers and procyanidin dimers of group B are constituents of grapes, with grape seeds the natural reservoir of these polyphenols. The antioxidant properties of these natural compounds is well established. In this research the mass fractions of catechin monomers (+)‐catechin and (‐ )‐epicatechin, and of procyanidin dimers B1, B2, B3 and B4, were determined in the grape skin extracts of 10 different grape cultivars. Fractionation of neutral phenolics was carried out on Sep Pak C18 cartridges. Separation and quantification of catechin monomers and procyanidin B dimers were undertaken using the high‐performance liquid chromatography reversed‐phase technique. The results confirmed the presence of catechin monomers in almost all the grape skin extracts analysed from the 1990, 1991 and 1992 vintages. The dominating catechin monomer was (+)‐catechin, except for grape skin extracts of Cabernet Sauvignon cv. (vintage 1992). The dominating procyanidin dimer was procyanidin dimer B1. According to the results obtained, the amounts of catechin monomers and procyanidin dimers of group B in the grape skin extracts are not sufficiently high to consider the grape skin a rich source of these polyphenolic compounds.
Nondialyzable glucose−lysine (Glu−Lys) and fructose−lysine (Fru−Lys) Maillard reaction products (MRPs) were synthesized by reacting 0.8 M l-lysine with 0.8M d-glucose or 0.8 M d-fructose using 14 different combinations of reaction time, temperature, initial pH, and initial water activity. The extent of browning in each reaction was monitored by UV−vis absorbance spectra, absorbance at 420 nm, and the yield of nondialyzable MRPs. Crude MRPs were fractionated further by immobilized metal affinity chromatography. Although the relative concentration and the number of unidentified intermediate compounds present in Glu−Lys and Fru−Lys MRP mixtures varied considerably, two principal components for both Glu−Lys and Fru−Lys MRP mixtures with molecular masses of approximately 5700 and 12 400 Da were identified by MALDI-MS. Elementary composition and copper chelating affinity of crude and fractionated MRPs were greatly influenced by type of reactant sugar and reaction conditions used for synthesis. Glucose, in general, produced MRPs with relatively higher copper chelating affinity, possessing higher percentages of carbon and lesser percentages of nitrogen compared to counterpart Fru−Lys MRPs. Keywords: Maillard reaction; nondialyzable; chelation; chromatography; elementary compositio
Model nondialyzable Maillard reaction products (MRPs) were synthesized by reacting d-glucose or d-fructose with l-lysine under four different initial reaction parameters (pH, water activity, reaction time, and temperature) and evaluated for potential antioxidant or prooxidant activity and genotoxic properties. All model Glu−Lys and Fru−Lys MRPs showed various degrees of antioxidant activity when evaluated in a metal-free model linoleic acid emulsion system using thiobarbituric acid (TBA) as an end point measure of lipid oxidation. The oxidative behavior of the same MRPs, when determined by an oxygen electrode in the presence of copper ions, consisted of both prooxidant and antioxidant activities for specific MRPs. Using an in vitro DNA model system, both Glu−Lys and Fru−Lys MRP mixtures induced significant (p ≤ 0.05) strand breakage in PM2 bacteriophage DNA at high concentrations (>0.001%, w/v). In general, Fru−Lys MRPs exhibited more prooxidant and genotoxic activity compared to Glu−Lys MRPs synthesized under identical conditions. The results demonstrate the importance of using a number of different in vitro model systems in defining the characteristic oxidative behavior of different MRPs synthesized under specifically different conditions. Keywords: Maillard reaction; antioxidant activity; prooxidant activity; DNA nicking
The reaction of flavor aldehydes with 2-thiobarbituric acid (TBA) and the factors affecting this reaction have been studied. The formation rate of the 530−532 nm absorption band for detecting food rancidity through the TBA assay was dependent on the type of aldehyde and the reaction conditions. TBA reacted slowly with alkanals, and the yellow pigment (450 nm) was formed. Only after 1 h of heating at 100 °C was the red pigment formed. With 2-alkenals the reaction rate was more favorable for the red adduct (530−532 nm) formation, especially in excess TBA reagent and by employing an adequate heating time at 100 °C (water bath). For 2,4-dienals the orange pigment (494 nm) formation prevailed; the formation of the red adduct underwent a slow development (5 h at least). The development of the red adduct was favorable in an acetic acid concentration of 15−25% v/v. The yellow pigment was the only one that developed (although slowly) in glacial acetic acid medium. Keywords: Aldehydes; flavor; rancidity; 2-thiobarbituric acid (TBA)−aldehyde pigments; 2-thiobarbituric acid (TBA) assay
Antioxidant activities of phenolic extracts from fourteen different types of fresh grapes were investigated by measuring the inhibition of human low-density lipoprotein (LDL) oxidation in vitro. The inhibition of LDL oxidation ranged from 22% to 60% at 10 μM gallic acid equivalents (GAE) of total phenols and from 62% to 91% at 20 μM GAE. The antioxidant activities were thus comparable to those previously found for wines. The relative LDL antioxidant activity correlated with the concentration of total phenols (r = 0.89, p < 0.01), with the level of anthocyanins (r = 0.56, p < 0.05) and flavonols (r = 0.54, p < 0.05) in the grape extracts as analyzed by high-performance liquid chromatography (HPLC). When seed crushing and longer extraction times were employed, high amounts of flavan-3-ols and hydroxybenzoates were extracted. With these extracts relative LDL antioxidant activity correlated highly with the levels of flavan-3-ols (r = 0.86, p < 0.01), total phenols (r = 0.79, p < 0.05), and hydroxybenzoates (r = 0.77, p < 0.05). Keywords: LDL oxidation; flavonoids; hydroxycinnamates; anthocyanins; flavan-3-ols; flavonols; HPLC
Removal of meat pigments and addition of 156 mg/kg of nitrite significantly (P < 0.001) inhibited lipid oxidation in cooked meat, which suggested that heme pigments may catalyze autoxidation. Taste panel evaluation confirmed the beneficial effects of removal of heme pigments and addition of nitrite as a means of controlling the development of WOF. The percentage of bound heme iron in fresh meat pigment extract was slightly over 90% while the level of free non-heme iron was less than 10%. Cooking, however, released a significant amount of non-heme iron from bound heme pigments, which accelerated lipid oxidation in cooked meat. Thus, the increased rate of lipid oxidation in cooked meat is due to the release of non-heme iron during cooking, which catalyzes lipid oxidation. Addition of 2% ethylenediamine-tetraacetic acid was shown to effectively chelate the non-heme iron and, thus, significantly reduced lipid oxidation.
The relatively high concentration of phenolic flavonoids in wines, grapes, green tea, and berry extracts contributes powerful antioxidant properties that may be beneficial by reducing oxidative reactions deleterious to health. Our data showed that polyphenolic compounds in red wine and grapes strongly inhibit the oxidation of human low-density lipoproteins (LDL), a reaction that initiates atherosclerosis and heart diseases. Marked variations were found in antioxidant activity of rosemary, green tea, and berry extracts in different lipid systems. These variations are attributed to differences in partition between phases in various lipid systems. The activities of natural antioxidants are thus very system dependent and their effectiveness in different real food systems is difficult to predict. In addition to preventing LDL oxidation, plant flavonoids may reduce the thrombotic tendencies and inflammatory reactions in the body. The antioxidant activity of phenolic compounds in wine, grapes, green tea, and berry extracts supports the epidemiological evidence that fruits and vegetables may have a cardioprotective effect. More research is needed however to relate the extensive in vitro studies showing the potent antioxidant activities of flavonoids to their potential health effects in the diet.Antioxidantien in Nahrungsmitteln und Phytochemikalien: Gegenwart und Perspektiven.Die relativ hohen Konzentrationen von phenolischen Flavonoiden in Wein, Trauben, grünem Tee und Beerenextrakten steuern starke antioxidative Eigenschaften bei, die hilfreich bei der Reduktion von gesundheitsschädlichen Oxidationsreaktionen sein könnten. Unsere Daten zeigten, daß polyphenolische Komponenten in rotem Wein und in Trauben die Oxidation des menschlichen low-density lipoproteins (LDL) — eine Reaktion, welche Atherosklerose und Herzerkrankungen initiiert — auf das Stärkste verhindern. Besondere Abweichungen wurden in der antioxidativen Aktivität von Rosmarin, grünem Tee und Beerenextrakten in verschiedenen Lipidsystemen gefunden. Diese Abweichungen werden den Unterschieden im Verteilungsverhalten zwischen verschiedenen Lipidsystemen zugeschrieben. Die Aktivität von natürlichen Antioxidantien ist daher sehr systemabhängig, und ihre Aktivität in verschiedenen Lebensmittelsystemen ist schwer vorherzusagen. Zusätzlich zur Verhinderung der LDL-Oxidation können pflanzliche Flavonoide die thrombotischen Eigenschaften und Entzündungsreaktionen im Körper vermindern. Die antioxidative Aktivität von phenolischen Komponenten in Wein, Trauben, grünem Tee und Beerenextrakten bestärkt den epidemiologischen Befund, daß Obst und Gemüse einen cardioprotectiven Effekt haben. Mehr Forschung wird jedoch benötigt, um die Ausmaße der extensiven In-vitro-Studien zu erkennen, welche die antioxidativen Auswirkungen von Flavonoiden und ihren potentiellen gesundheitsfördernden Effekt in der Ernährung zeigen.
The 2-thiobarbituric acid (TBA) test is widely used for measuring rancidity in foods. It is based on the colorimetric determination of a pink chromogen which is formed by reaction between TBA and TBA reactive substances (TBARS). Besides malonaldehyde (MA) many other substances have been reported to react with TBA. The formation of formaldehyde (FA) from the trimethylamine oxide (TMAO) decomposition in sea fish has been extensively studied. Considering that FA reacts with the TBA forming a white precipitate or cloudiness the interference of FA with TBA test is studied concluding that FA contents over 25 μg ml−1 extract interfere with the colorimetric determination during the storage of frozen blocks of Patagonian hake (Merluccius hubbsi) filleted and minced.
SUMMARY –Conditions leading to the development of warmed-over flavor in uncured cooked meat were studied. Beef muscle which had been thoroughly extracted with water did not develop warmed-over flavor indicating that the substance responsible for initiating the reaction was water soluble. A water extract from muscle tissue was fractionated by dialysis and column chromatography, and the various fractions were added back to water-extracted tissue. The development of warmed-over flavor in this system was followed by TBA analysis and odor evaluation. Heme compounds were found to have little effect on the development of warmed-over flavor in this system. The reaction was apparently catalyzed by ferrous iron and ascorbate. It is considered that ascorbic acid functions by keeping at least a portion of the iron in the ferrous state. At higher levels ascorbic acid inhibited the reaction, possibly by upsetting a balance between ferrous and ferric iron.
Antioxidative effect of honey-lysine Maillard reaction products (MRPs) was verified in a linoleic acid emulsion and a separate study was conducted comparing the antioxidative effects of direct honey addition to addition of preformed MRPs to meat. Antioxidative effects were measured using the TBA analysis and hexanal content in turkey. Antioxidative effects increased with increasing levels of MRP or honey addition to meat. Addition of honey to meat had a greater antioxidative effect than adding synthesized MRP to turkey. It is possible that meat with honey added had a greater antioxidative effect compared to MRP addition due to a better dispersion or solubility of the MRP formed in meat during heating.
The antioxidative activity and scavenging effects on active oxygen of Maillard reaction products (MRP) prepared by heating xylose and lysine (XL) at a molar ratio 1:2 and pH 9.0 for 1.5 h (XL-1 to XL-5) were investigated. The antioxidative activity and browning intensity of XL MRP increased with increasing duration of reaction, but XL-1 and XL-2 MRP showed greater reducing power than other samples (P < 0.05). All XL MRP showed scavenging activity on 1,1-diphenyl–2-picrylhydrazyl (DPPH) radical. XL-1, XL-2 and XL-3 MRP exhibited about 50% reduction in absorbance of superoxide. Scavenging effects of XL MRP on DPPH radical and superoxide were markedly decreased after decolorization with Sep-Pak Cartridge C18, indicating that the browning pigment might contain components that can scavenge superoxide or donate hydrogen atoms. The electron paramagnetic resonance spectra indicated that XL MRP had scavenging activity on the hydroxyl radical; this scavenging effect depended on dose (r = 0.99) and increased with increasing duration of reaction. Based on these data, the antioxidative activity of XL MRP may be attributed to the combined effects of reducing power, donation of hydrogen atoms and scavenging of active oxygen.
SUMMARY2-Thiobarbituric acid (TBA) values of raw pork were determined by distillation and extraction methods and those of raw beef were determined by the latter method during storage at 4° and –20°C. TBA values of these tissues were low compared to values usually reported for cooked tissue from these animals in similar environments. There were significant animal differences in TBA values of beef and pork; there were significant changes in TBA values of these tissues during storage at 4°C, but changes during storage at –20°C were insignificant. pH and TBA values were inversely related. Mathematical relationships between TBA values of pork and beef during storage at 4°C. between TBA values and pH and between results obtained by the two procedures for determining TBA values of pork during storage are discussed. The extraction method is an acceptable method for determining TBA values and is easier to use than the distillation method. The TBA test has limited use for meat samples that have been frozen.
The effects of triglycerides and phospholipids on development of warmed-over flavor (WOF) in cooked meat was studied using model systems from beef and from chicken dark and light meat. Triglycerides, total lipids, total phospholipids, phosphatidyl choline (PC) and phosphatidyl ethanolamine (PE) were added back to the lipid extracted muscle fibers in each system and WOF development was followed by the TBA test and taste panel scores after heating to 70°C and holding at 4°C for 48 hr. Total phospholipids, especially PE, were shown to be the major contributors to development of WOF in cooked meat. The triglycerides enhanced development of WOF only when combined with the phospholipids (as total lipids). Phosphatidyl choline (PC) did not influence WOF in the model system. Changes in the PUFAs of the phospholipids were shown to be related to development of WOF in cooked meat. Addition of 156 ppm of nitrite significantly (P < 0.01) reduced TBA numbers and prevented development of WOF.
Fruits and vegetables may contain components that exert antimicrobial effects. In this study, beef jerky formulated with 15% raisins produced conditions inhibitory to pathogenic bacteria by decreasing pH to 5.4 and aw to 0.64. Storage of vacuum-packaged raisin-beef-jerky (10-wk; 30 °C) resulted in a further decrease to pH 4.5 and aw to 0.62. The antioxidant potential was increased by over 600%. The product received favorable sensory ratings for appearance, texture, and flavor, comparable to the non-raisin control. Raisins in ready-to-eat meats such as jerky produce a lower fat, higher fiber product with antimicrobial capability and increased antioxidant potential, thereby providing a potentially safer, healthier alternative to traditional meat snacks.
Nondialyzable model Maillard reaction products (MRPs) were synthesized by reacting L-lysine with D-glucose, D-fructose, and D-ribose under different conditions of reaction time, temperature, pH, and water activity (aw). Five experiments common to all three models yielding greater than 0.5g of MRPs were assessed for antioxidant activity. All MRPs exhibited detectable, but variable, non site-specific hydroxyl radical (·OH) scavenging activity (30–90%) in the deoxyribose assay. MRPs derived from a ribose-lysine study showed the highest ·OH scavenging activity (80–90%) in both deoxyribose and DNA nicking assays. All MRPs at higher concentrations (0.2 mg/mL) decreased lipid peroxidation in linoleic acid emulsions. Relative effectiveness of different MRPs to scavenge free radicals can vary with reaction conditions and substrates.
An improved distillation method is described for the quantitative determination of malonaldehyde in foods containing oxidized
fats. The procedure is compared with other methods in current use for the determination of malonaldehyde. A high correlation
of TBA numbers with rancid odor in cooked meats was established.
Sugar, nonvolatile acid, mineral, and UV spectral profiles were determined for seven commercial fruit juice concentrates—‘hard’ pear, ‘soft’ pear, white grape, pineapple, prune, fig and raisin—and three sweeteners—invert beet, invert cane and high fructose corn syrup (HFCS). Sugar and nonvolatile acids were quantitated by high performance liquid chromatography (HPLC). Sugar analyses included glucose, fructose, sucrose and sorbitol content and nonvolatile acid determinations included quinic, malic, citric, tartaric, shikimic, and fumaric acids. l-Malic content was also determined by enzymic procedures. Mineral composition was measured by induction coupled plasma spectroscopy (ICP). Fruit juice concentrates and sweeteners have characteristic compositional profiles that are useful for evaluating juice quality and authenticity.
The effect of oxygen level (20, 40, 60 and 80%) in modified atmospheres on the oxymyoglobin content of intact and minced beef (M. semimembranosus, SM) was evaluated. There was no significant difference in the oxymyoglobin content of minced SM stored for up to 4 days in modified atmosphere packs containing 20, 40, 60 or 80% O(2). After 7 days, oxymyoglobin in minced SM decreased significantly (P⩽0.05) with decreasing oxygen level but by day 10 all samples had similarly low oxymyoglobin contents. Lipid oxidation increased significantly (P⩽0.05) between day 7 and 10 of storage in minced SM stored in modified atmospheres containing 40, 60 or 80% O(2). Oxymyoglobin and lipid oxidation occurred in intact SM but the extent of oxidation was lower than for minced SM. Exogenous α-tocopherol, dispersed in olive oil and added to minced SM (300 and 3000 mg α-tocopherol/kg lipid), had no significant effect on Hunter 'a' values when the samples were stored in low (20%) or high (80%) oxygen atmospheres. Exogenous α-tocopherol addition led to a significant reduction in lipid oxidation (P⩽0.05) in minced SM stored in high but not in low oxygen atmospheres.
When lipid oxidation is evaluated in freeze-dried beef, a yellow 450-nm-absorbing pigment develops during the 2-thiobarbituric acid (TBA) assay. TBA analysis and high performance liquid chromatography (HPLC) were applied to measure oxidative changes in salted freeze-dried beef patties (15% fat) initially during storage at 49°C. The TBA pink pigment (λ(max)=532 nm) was most pronounced in unstored salted freeze-dried beef, and yellow pigment (λ(max)=450 nm) predominated in stored samples. An in vitro study of TBA reactivity of different aldehydes, known to be secondary lipid oxidation products, showed that alkanals and alk-2-enals favored TBARS(450) formation, while alka-2,4-dienals favored TBARS(532). Values of TBARS(450) from 95°C TBA incubation were lower than those from 25°C incubation (P<0.05), indicating that the yellow chromophore from the aldehyde-TBA complex was less thermally stable than the pink pigment. 5-Hydroxymethyl-2-furfural, an aldehyde produced from Maillard reaction, also produced strong TBARS(450). Propional, butanal and 5-hydroxymethyl-2-furfural (HMF), were tentatively identified in freeze-dried beef during accelerated storage at 49°C, and have the potential to yield TBARS @450.
The pro-oxidant activities of metmyoglobin (Mb) and metal ions on the induction of lipid oxidation in raw and heated water-washed muscle systems from fish, turkey, chicken, pork, beef and lamb and during storage of these systems at 4°C, were investigated. Lipid oxidation was invariably faster in heated than in raw systems. In raw Mb-catalyzed systems, oxidation was slow over a 5-day period, except in fish, where significant (P < 0·05) increases in TBA values occurred; in contrast, significant (P < 0·05) increases in TBA values occurred in cooked fish, turkey, chicken and pork after 3 days of storage. Cooked beef and lamb, however, showed significant lipid oxidation only after 5 days of storage. Fe(2+) was found to be highly catalytic in cooked muscle. Cu(2+) and Co(2+) were less effective catalysts than Fe(2+); the overall pro-oxidant activity was in the order Fe(2+) > Cu(2+) > Co(2+) > Mb, and the susceptibility to lipid oxidation of the muscle systems was in the order: fish > turkey > chicken > pork > beef > lamb, probably reflecting the degree of unsaturation of the constituent triglyceride fractions.
ABSTRACT: The quality of ground beef stored in high-oxygen modified atmosphere packaging (MAP) (80% O2 and 20% CO2) was evaluated and compared to controls stored in oxygen-impermeable chubs. Patties were formed from the stored ground meat at d 1, 6, and 10. Color, microbial load, thiobarbituric acid (TBA) number, and sensory acceptability were measured. Patties from both treatments bloomed to red with a* values > 16. Aerobic plate counts increased to 9 × 105CFU/gby 10 d storage, but were not different (p < 0.05) between treatments. TBA number of high-oxygen samples increased to 2.1 after 10 d, compared to 0.8 for controls. The flavor of samples in high-oxygen were rated less desirable after 6 or 10 d.
Publisher Summary This chapter discusses microsomal lipid peroxidation. Lipid peroxidation is a complex process known to occur in both plants and animals. It involves the formation and propagation of lipid radicals, the uptake of oxygen, a rearrangement of the double bonds in unsaturated lipids, and the eventual destruction of membrane lipids, producing a variety of breakdown products, including alcohols, ketones, aldehydes, and ethers. Biological membranes are often rich in unsaturated fatty acids and bathed in an oxygen-rich, metal-containing fluid. Lipid peroxidation begins with the abstraction of a hydrogen atom from an unsaturated fatty acid, resulting in the formation of a lipid radical. The formation of lipid endoperoxides in unsaturated fatty acids containing at least 3 methylene interrupted double bonds can lead to the formation of malondialdehyde as a breakdown product. Nonenzymic peroxidation of microsomal membranes also occurs and is probably mediated in part by endogenous hemoproteins and transition metals. The direct measurement of lipid hydroperoxides has an advantage over the thiobarbituric acid assay in that it permits a more accurate comparison of lipid peroxide levels in dissimilar lipid membranes.
Malonaldehyde was applied once to the shaved backs of mice. After daily treatment with 0.1% croton oil, 52% of the mice had tumors at 30 wk. In the same experiment, other mice were treated once with β propiolactone, glycidaldehyde, or 7,12 dimethylbenz[a]anthracene (DMBA), and then daily with croton oil. These animals had 44, 40, and 95% tumors, respectively, at 30 wk. Twelve mg malonaldehyde applied daily proved toxic, sometimes fatally so. Five animals also had carcinomas of their internal organs. After daily treatment with 0.36 mg malonaldehyde, no animals died of carcinoma. The predicted reactivity of malonaldehyde was confirmed; after 1 hr, only 1.9% of the applied malonaldehyde was detectable. All skin treated with DMBA, benzo[a]pyrene, and 3 methylcholanthrene had increased malonaldehyde levels.
Proanthocyanidins are supposed to have some therapeutical properties as antioxidants and antineoplasics. Most of the proanthocyanidins, however, are not commercialized since their separation from natural sources is either very expensive or not well-known. In this work, the feasibility of application of mixtures of carbon dioxide and alcohol under supercritical conditions for selective extraction of some phenolic compounds from grape seeds has been studied, among them some low polymerized proanthocyanidins, their main monomer units, (+)-catechin and (-)-epicatechin, and some low molecular weight phenolic compounds, like gallic acid. An analytical-scale supercritical fluid extractor, whose operation was previously optimized, was used to carry out the experiments. A commercial concentrate of complex phenols and tannins from grape seeds was subjected to supercritical extraction in order to find the best operation conditions before directly extracting defatted milled grape seeds. The solvent capacity was found to increase with pressure and with the amount of alcohol used as cosolvent as expected. Such variation in solvent capacity could be used for design of a selective separation process where individual phenolic compounds or groups of them could be obtained. HPLC coupled with two types of detectors, diode array and mass spectrometry, was used for tentative identification and quantification of complex phenols and tannins in the extracts and in the raw materials used for extraction.
The thiobarbituric acid reactive substances (TBARS) assay is a commonly used method for the detection of lipid peroxidation. Malondialdehyde is formed as a result of lipid peroxidation and reacts with thiobarbituric acid to form a pink pigment that has an absorption maximum at 532 nm. Other compounds also react with thiobarbituric acid to form colored species that can interfere with this assay, but little is known about these interfering species. This is the first investigation using LC-MS and MS-MS to study the structures of the pink adduct as well as a common unstable yellow interference compound, which absorbs at 455 nm. Also, the presence of barbituric acid impurities in the thiobarbituric acid reagent was found to produce 1:1:1 thiobarbituric acid/malondialdehyde/barbituric acid and 2:1 barbituric acid/malondialdehyde adducts that absorbed at 513 and 490 nm, respectively, indicating that thiobarbituric acid should be purified before use.
Antioxidants such as vitamin C, vitamin E, and carotenoids have been reported to prevent the progression of experimentally induced cataracts. However, little is known of the effect of procyanidins, a powerful antioxidant, on cataract formation. This paper investigates the anticataract activity of grape seed extract (GSE, which contains 38.5% procyanidins) in hereditary cataractous rats (ICR/f rats). The ICR/f rats were fed a standard diet containing 0 or 0.213% GSE [0.082% procyanidins in the diet (w/w)] for 27 days. The GSE significantly prevented and postponed development of cataract formation by evaluation of slit lamp observations of the rats' eyes. Lens weight and malondialdehyde concentration in the lens and plasma cholesteryl ester hydroperoxide (ChE-OOH) level induced by CuSO4 were significantly lower in the GSE group compared with the control group. The rats were also fed for 14 days either the diet containing 0.085% procyanidin dimer to tetramer fraction (0.085% as the procyanidins), the diet containing 0.090% procyanidin pentamer to heptamer fraction (0.085% as the procyanidins), or the diet containing 0.093% procyanidin oligomers more than decamer fraction (0.085% as the procyanidins). The ChE-OOH levels in the procyanidin pentamer to heptamer and procyanidin oligomers more than decamer groups were significantly lower than in the procyanidin dimer to tetramer group. These results suggested that procyanidins and their antioxidative metabolites prevented the progression of cataract formation by their antioxidative action. The larger molecular procyanidins in the GSE might contribute this anticataract activity.
URLs and E-mail addresses are active links at www
- C246 Journal
C246 JOURNAL OF FOOD SCIENCE—Vol. 71, Nr. 4, 2006 URLs and E-mail addresses are active links at www.ift.org
Probability and statistics (Critical points of the t-distribution) Role of phospholipids and triglycerides in warmed-over flavor development in meat systems
- Jo Igene
- Pearson
New Orleans, La.: p 161. Hayter AJ. 1996. Probability and statistics (Critical points of the t-distribution) Boston, Mass.: PWS Publishing Co. p 910. Igene JO, Pearson AM. 1979. Role of phospholipids and triglycerides in warmed-over flavor development in meat systems. J Food Sci 44:1285–90.
Antioxidant activity of grape bioflavonoids and some flavonoid standards
- A Shalashvili
- N Zambakhidze
- D Ugrekhelidze
- H Parlar
- G Leupold
- G Kvesitadze
- Simonishvili
Shalashvili A, Zambakhidze N, Ugrekhelidze D, Parlar H, Leupold G, Kvesitadze G, Simonishvili S. 2002. Antioxidant activity of grape bioflavonoids and some flavonoid standards. Adv Food Sci 24(1):24–9.
Handbook for Meat Chemists, Rancidity test (TBA method)
- E Koniecko
- N J Wayne
Koniecko E. 1979. Handbook for Meat Chemists, Rancidity test (TBA method).Wayne N.J.: Avery Publishing Group, Inc.: p 53–5.
Use of thiobarbituric acid reactive substances at 450 nm to measure oxidation in freeze-dried meats. IFT ann meeting: book of abstracts
- Havens Al C Faustman
- A Senecal
- Jw
Havens AL, Faustman C, Senecal A, Riesen JW. 1996. Use of thiobarbituric acid reactive substances at 450 nm to measure oxidation in freeze-dried meats. IFT ann meeting: book of abstracts June 22–26.
McCane and Widdowson's the composition of foods Compositional profiles of fruit juice concentrates and sweeteners
- Paul Aa Southgate
- Dt
Paul AA, Southgate DT. 1978. McCane and Widdowson's the composition of foods. 4th edition. London: HMSO. Pilandro LS, Wrolstad RE. 1992. Compositional profiles of fruit juice concentrates and sweeteners. Food Chem 44(1):19–27.
Probability and statistics (Critical points of the t-distribution
- Aj Hayter
Use of thiobarbituric acid reactive substances at 450 nm to measure oxidation in freeze-dried meats
- A L Havens
- Faustman
- J W Senecal
- Riesen
Perspective on warmed‐over flavor
- Asghar A
Use of thiobarbituric acid reactive substances at 450 nm to measure oxidation in freeze-dried meats.IFT ann meeting: book of abstracts
- Havensal Faustmanc Senecala Riesenjw
Antioxidant activity of grape bioflavonoids and some flavonoid standards
- Shalashvili A