Dietary oils and tocopherol supplementation on cholesterol oxide formation in freeze-dried chicken meat during storage

Journal of Food Lipids

Volumn 3, Issue 1, 1996, Pages 27-42

  Li, S X ^a   Ahn, D U ^a   Cherian, G ^a   Chung, T Y ^a   Sim, J S ^a  

^a UNIVERSITY OF ALBERTA   (Canada)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0030553740     PISSN: 10657258     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4522.1996.tb00052.x     Document Type: Article

References (36)

1. AHN, D.U., WOLFE, F.H., SIM, J.S. and KIM, D.H. 1992. Packaging cooked turkey meat patties while hot reduces lipid oxidation. J. Food Sci. 57, 1095-1099.
2. AJUYAH, A.O., AHN, D.U., HARDIN, R.T. and SIM, J.S. 1993. Dietary antioxidants and storage affect chemical characteristics of n-3 fatty acid enriched broiler chicken meats. J. Food Sci. 58, 43-46.
3. AJUYAH, A.O., LEE, K.H., HARDIN, R.T. and SIM, J.S. 1991. Influence of dietary full-fat seeds and oils on total lipid, cholesterol and fatty acid composition of broiler meats. Can. J. Anim. Sci. 71, 1011-1019.
4. ALLEN, C.E. and FOEGEDING, E.A. 1981. Some lipid characteristics and interactions in muscle foods - A review. Food Technol. 35, 253-257.
5. ASGHAR, A., LIN, C.F., GRAY, J.I., BUCKLEY, D.J., BOOREN, A.M. and FLEGAL, C.J. 1990. Effect of dietary oils and α-tocopherol supplementation on membranal lipid oxidation in broiler meat. J. Food Sci. 55, 46-50.
6. BLANKESHIP, J.W., VAN GENT, C.M., SANDBERG, L.B., ROOS, P.J. and SCHARFFENBERG, J.A. 1991. Oxysterol incorporation into rat aorta resulting in elastin compositional change. Lipids 26, 381-394.
7. CHEN, T.C. and WAIMALEONGORA-EK, C. 1981. Effect of pH on 2-thiobarbituric acid values of ground raw poultry meat refrigerated storage. J. Food Sci. 46, 1946-1947.
8. CLEVELAND, M.Z. and HARRIS, N.D. 1987. Oxidation of cholesterol in commercially processed cow milk. J. Food Protect. 50, 867-871.
9. COMBS, G.F. and REGENSTEIN, J.M. 1980. Influence of selenium, vitamin E, and ethoxyquin on lipid peroxidation in muscle tissues from fowl during low temperature storage. Poultry Sci. 59, 347-351.
10. DE VORE, V.R. 1988. TBA values and 7-ketocholesterol in refrigerated raw and cooked ground beef. J. Food Sci. 53, 1058-1061.
11. ENGESETH, N.J., IAN, J.I., BOOREN, A.M. and ASGHAR, A. 1993. Improved oxidative stability of veal lipids and cholesterol through dietary vitamin E supplementation. Meat Sci. 35, 1-5.
12. FAUSTMAN, C., CASSENS, R.G., SCHAEFER, D.M., BUEGE, D.R., WILLIAMS, S.N. and SCHELLER, K.K. 1989. Vitamin E supplementation of Holstein steers improves sirloin steak color. J. Food Sci. 54, 858-862.
13. FENTON, M. and SIM, J.S. 1991. Determination of egg yolk cholesterol content by on-column capillary gas chromatography. J. Chromatogr. 540, 323-329.
14. FOLCH, J., LEES, M. and SLOAN-STANLEY, G.H. 1957. A simple method for the isolation and purification of total lipids from animal tissues. J. Biol. Chem. 226, 497-507.
15. 1H-NMR study of cholesterol autooxidation in egg powder and cookies exposed to adverse storage. J. Food Sci. 58, 1286-1290.
16. FRIGG, M., PRABUCHI, A.L. and RUHDEL, E.U. 1990. Effect of dietary vitamin E levels on oxidative stability of trout fillets. Aquaculture 84, 145-158.
17. GRUNDY, S.M. 1989. Monounsaturated fatty acids and cholesterol metabolism: Implications for dietary recommendations. J. Nutr. 119, 529-533.
18. JACOBSON, M.S., PRICE, M.G., SHAMOO, A.E. and HEALD, F.P. 1985. Atherogenesis in white Carneau pigeons. Effects of low level cholestanetriol feeding. Atherosclerosis. 57, 209-217.
19. LI, N., OHSHIMA, T., SHOZEN, K., USHIO, H. and KOIZUMI, C. 1994. Effects of the degree of unsaturation of coexisting triacylglycerols on cholesterol oxidation. J. Am. Oil Chem. Soc. 71, 623-627.
20. MAERKER, G. 1987. Cholesterol autoxidation-current status. J. Am. Oil Chem. Soc. 64, 388-392.
21. METCALFE, L.D. and SCHMITZ, A.A. 1961. The rapid preparation of fatty acid esters for gas chromatographic analysis. Anal. Chem. 33, 363-364.
22. MONAHAN, F.J., BUCKLEY, D.J., GRAY, J.I., MORRISSEY, P.A., ASGHAR, A., HANRAHAN, T.J. and LYNCH, P.B. 1992. Effect of dietary vitamin E on the stability of raw and cooked pork. Meat Sci. 27, 99-108.
23. NABER, E.C. and BIGGERT, M.D. 1985. Analysis for and generation of cholesterol oxidation products in egg yolk by heat treatment. Poultry Sci. 64, 341-347.
24. NAWAR, W.W. 1985. Lipids. Ch. 4. In Food Chemistry (O.R. Fennema, ed.) pp. 139-244, Marcel Dekker, New York.
25. NAWAR, W.W., KIM, S.K., LI, Y.J. and VAJDI, M. 1991. Measurement of oxidative interactions of cholesterol. J. Am. Oil Chem. Soc. 68, 496-498.
26. OHSHIMA, T., LI, N. and KOIZUMI, C. 1993. Oxidative decomposition of cholesterol in fish products. J. Am. Oil Chem. Soc. 70, 595-600.
27. OLCOTT, H.S. and MATTILL, H.A. 1941. Constituents of fats and oils affecting the development of rancidity. Chem. Rev. 29, 257-268.
28. PARK, S.W. and ADDIS, P.B. 1985. HPLC determination of C-7 Oxidized cholesterol derivatives in foods. J. Food Sci. 50, 1437-1441, 1444.
29. RANKIN, S.A. and PIKE, O.A. 1993. Cholesterol autoxidation inhibition varies among several natural antioxidants in an aqueous model system. J. Food Sci. 58, 653-655, 687.
30. SANDER, B.D., ADDIS, P.B., PARK, S.W. and SMITH, D.E. 1989. Quantification of cholesterol oxidation products in a variety of foods. J. Food Protect. 52, 109-114.
31. SAS INSTITUTE. 1985. SAS User's Guide: Statistics. Version 5 Ed. SAS Institute Inc., Cary, NC.
32. SMITH, L.L. 1980. The autoxidation of cholesterol. In Autoxidation in Food and Biological Systems (M.G. Simic and M. Karel, ed.) pp. 119, Plenum Press, New York.
33. STEEL, R.G.D. and TORRIE, J.H. 1980. Principles and Procedures of Statistics 2nd Ed. Biometrical Approach. McGraw-Hill Book Co., New York.
34. WESTERLING, D.B. and HEDRICK, H.B. 1979. Fatty acid composition of bovine lipids as influenced by diet, sex and anatomical location and relationship to sensory characteristics. J. Anim. Sci. 48, 1343-1348.
35. ZASPEL, B.J. and CSLLANY, A.S. 1983. Determination of alpha-tocopherol in tissues and plasma by high-performance liquid chromatography. Anal. Biochem. 130, 146-150.
36. ZUBILLAGA, M.P. and MAERKER, G. 1991. Quantification of three cholesterol oxidation products in raw meat and chicken. J. Food Sci. 56, 1194-1196, 1202.