Effects of α-tocopherol level in raw venison on lipid oxidation and volatiles during storage

Meat Science

Volumn 62, Issue 4, 2002, Pages 457-462

  Okabe, Yasuko ^a   Watanabe, A ^a   Shingu, H ^a   Kushibiki, S ^a   Hodate, K ^a,c   Ishida, M ^b   Ikeda, S ^b   Takeda, T ^b  

^a NATIONAL AGRICULTURAL RESEARCH CENTER FOR TOHOKU REGION   (Japan)

^b MIYAGI UNIVERSITY   (Japan)

^c NATIONAL INSTITUTE OF LIVESTOCK AND GRASSLAND SCIENCE   (Japan)

Author keywords

Tocopherol; Hexanal; Lipid peroxidation; Off flavour; Venison

Indexed keywords

LIPID OXIDATION;

CHROMATOGRAPHIC ANALYSIS; FATTY ACIDS; FOOD STORAGE; LIPIDS; MUSCLE; OXIDATION; STATISTICAL METHODS;

MEATS;

ANIMALIA; CERVIDAE; CERVUS NIPPON;

EID: 0036024910     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0309-1740(02)00038-4     Document Type: Article

References (41)

1. Ang, C. Y. W., & Lyon, B. G. (1990). Evaluations of warmed-over flavor during chill storage of cooked broiler brest, thigh and skin by chemical, instrumental and sesory methods. Journal of Food Science, 55(3), 644-648.
2. Ang, C. Y. W., & Young, L. (1989). Rapid headspace gas chromatographic method for assessment of oxidative stability of cooked chicken meat. Journal of the Association of Official Analytical Chemists, 72(2), 277-281.
3. Arai, S., Noguchi, M., Kaji, M., Kato, H., & Fujimaki, M. (1970). n-Hexanal and some volatile alcohols their distribution in raw soybean tissues and formation in crude soy protein concentrate by lipoxygenase. Agricultural and Biological Chemistry, 34, 1420-1423.
4. Arnold, R. N., Arp, S. C., Scheller, K. K., Williams, S. N., & Schaefer, D. M. (1993a). Tissue equilibration and subcellular distribution of vitamin E relative to myoglobin and lipid oxidation in displayed beef. Journal of Animal Science, 71, 105-118.
5. Arnold, R. N., Scheller, K. K., Arp, S. C., Williams, S. N., & Schaefer, D. M. (1993b). Dietary α-tocopheryl acetate enhances beef quality in Holstein and beef breed steers. Journal of Food Science, 58(1), 28-33.
6. Buckley, D. J., Gray, J. I., Asghar, A., Price, J. F., Crackel, R. L., Booren, A. M., Pearson, A. M., & Miller, E. R. (1989). Effects of dietary antioxidants and oxidized oil on membranal lipid stability and pork product quality. Journal of Food Science, 54(5), 1193-1197.
7. Buckley, D. J., Morrissey, P. A., & Gray, J. I. (1995). Influence of dietary vitamin E on the oxidative stability and quality of pig meat. Journal of Animal Science, 73, 3122-3130.
8. Faustman, C., Cassens, R. G., Schaefer, D. M., Buege, D. R., Williams, S. N., & Scheller, K. K. (1989). Vitamin E supplementation of Holstein steer diets improves sirloin steak color. Journal of Food Science, 54(4), 858-862.
9. Faustman, C., Chan, W. K. M., Schaefer, D. M., & Havens, A. (1997). Improvement of pigment and lipid stability in Holstein steer beef by dietary supplementation with vitamin E. Journal of Animal Science, 76, 1019-1026.
10. Gray, J. I., & Pearson, A. M. (1987). Rancidity and warmed-over flavor. In A. M. Pearson, & T. R. Dutson (Eds.), Advances in meat research, vol. 3 (pp. 221-269). New York: Van Nostrand.
11. Greene, B. E. (1969). Lipid oxidation and pigment changes in raw beef. Journal of Food Science, 34, 110-113.
12. Higgins, F. M., Kerry, J. P., Lynch, A., Buckley, D. J., & Morrissey, P. A. (1997). Vitamin E supplementation and salt addition and their effects on the oxidative stability and warmed-over flavour (WOF) of turkey patties. In Proceedings 43rd International Congress of Meat Science and Technology (pp. 369-397), 27 July-1 August 1997, Auckland, New Zealand.
13. Ishida, M., Ohno, H., Takeda, T., Ikeda, S., & Saito, T. (1991). General composition and depot fats characteristics Japanese Sika Deer (Cervus nippon) carcass. Animal Science and Technology, 62(9), 904-908.
14. Ishida, M., Odashima, E., Ikeda, S., & Takeda, T. (2001). Comparison of Japanese deer meat and cattle meat for cholesterol level and fatty acid composition. Nippon Shokuhin Kogaku Kaishi, 48(1), 20-26.
15. Kerler, J., & Grosch, W. (1996). Odorants contributing to warmed-over flavor (WOF) of refrigerated cooked beef. Journal of Food Science, 61(6), 1271-1274.
16. Kikugawa, K., Kojima, T., Yamaki, S., & Kosugi, H. (1992). Interpretation of the thiobarbituric acid reactivity of rat liver and brain homogenates in the presence of ferric and ethylendiaminetetraacetic acid. Analytical Biochemistry, 202, 249-255.
17. Konopka, U. C., Guth, H., & Grosch, W. (1995). Potent odorants formed by lipid peroxidation as indicators of the warmed-over flavour (WOF) of cooked meat. Z Lebensm Unters Forsch, 201, 339-343.
18. Lamikanra, V. T., & Dupuy, H. P. (1990). Analysis of volatiles related to warmed over flavor of cooked chevon. Journal of Food Science, 55(3), 861-862.
19. Lawrie, R. A. (1991). Meat science (5th ed). London: Pergamon Press.
20. Liu, H. P. (1970). Catalysts of lipid peroxidation in meats. 1. Linoleate peroxidation catalyzed by metMb or Fe(‡U)-EDTA. Journal of Food Science, 35(5), 590-592.
21. Liu, Q., Lanari, M. C., & Schaefer, D. M. (1995). A review of dietary vitamin E supplementation for improvement of beef quality. Journal of Animal Science, 73, 3131-3140.
22. Machlin, L. J., & Bendich, A. (1987). Free radical tissue damage: protective role of antioxidant nutrients. FASEB Journal, 1(6), 441-445.
23. Mitsumoto, M., Cassens, R. G., Schaefer, D. M., Arnold, R. N., & Scheller, K. K. (1991). Improvement of color and lipid stability in beef longissimus with dietary vitamin E and vitamin C dip treatment. Journal of Food science, 56(6), 1489-1492.
24. Monahan, F. J., Buckley, D. J., Morrissey, P. B., Lynch, P. B., & Gray, J. I. (1992). Influence of dietary fat and α-tocopherol supplementation on lipid oxidation in pork. Meat Science, 31, 229-241.
25. Monahan, F. J., Gray, J. I., Asghar, A., Haug, A., Strasbrug, G. M., Bulckley, D. J., & Morrisey, P. A. (1994). Influence of diet on lipid oxidation and membrane structure in porcine muscle microsomes. Journal of Agricultural and Food Chemistry, 42, 59-63.
26. Morrissey, P. A., Sheehy, P. J. A., Galvin, K., Kerry, J. P., & Buckley, D. J. (1998). Lipid stability in meat products. Meat Science, 49(S1), S73-S86.
27. Onibi, G. E., Scaife, J. R., Murray, I., & Fowler, V. R. (2000). Supplementary α-tocopheryl acetate in full-fat rapeseed-based diets for pig: influence on tissue α-tocopherol content, fatty acid profiles and lipid oxidation. Journal of the Science of Food and Agriculture. 80, 1625-1632.
28. Schwarz, F. J., Augustini, C., Timm, M., Kirchgebner, M., & Steinhart, H. (1998). Effect of vitamin E on α-tocopherol concentration in different tissues and oxidative stability of bull beef. Livestock Production Science, 56, 165-171.
29. Semiadi, G., Barry, T. M, Wilson, P. R., Hodgson, J., & Purchas, R. W. (1993). Growth and venison production from red deer (Cervus elaphus) grazing red clover (Trifolium pratense) or perennial ryegrass (Lolium perenne)/white clover (Trifolium repens) pasture. Journal of Agricultural Science, 121, 265-271.
30. Sheehy, P. J. A., Morrissey, P. A., & Flynn, A. (1993). Influence of heated vegetable oils and α-tocopheryl acetate supplementation on α-tocopherol, fatty acids and lipid peroxidation in chicken muscle. British Poultry Science, 34, 367-381.
31. Solomon, M. B., Paroczay, E. W., & Schemidtmann, E. T. (1994). Lipid composition of skeletal muscle from deer fed at two different locations. Journal of Animal Science, 72(suppl. 2), 129.
32. Sookhareea, R., Taylor, D. G., Dryden, G.McL, & Woodford, K. B. (2001). Primal joints and hind-leg cuts of entire and castrated Javan rusa (Cervus timorensis russa) stages. Meat Science, 58, 9-15.
33. St. Angelo, A. J., Vercelotti. J. R., Legemdre, M. G., Vinnett, C. H., Kuan, J. W., James, C., Jr., & Dupuy, H. P. (1987). Chemical and instrumental analyses of warmed-over flavor in beef. Journal of Food Science. 52, 1163-1167.
34. Stevenson, J. M., Seman, D. L., & Littlejohn, R. P. (1992). Seasonal variation in venison quality of mature, farmed red deer stags in New Zealand. Journal of Animal Science. 70, 1389-1396.
35. Stevenson-Barry, J., Duncan, S. and Littlejohn, R. (1999). Venison vitamin E levels and the relationship between vitamin E, iron and copper levels and display life for venison and beef. In Proceedings 45th International Congress of Meat Science and Technology (pp. 458-459), 1-6 August 1999, Yokohama, Japan.
36. Ueda, T., & Igarashi, O. (1987). New solvent system for extraction of tocopherols from biological specimens for HPLC determination and the evaluation of 2,2,5,7.8-pentamethyl-6-chromanol as an internal standard. Journal of Micronutrient Analysis, 3, 185-198.
37. Watanabe, A., Segawa, M., Satoh, H., & Matsumoto, M. (1993). Physical and chemical changes in venison during post-mortem storage. Animal Science and Technology, 64(9), 934-937.
38. Watanabe, A., Satoh, H., Matsumoto, M., & Hodate, K. (1998). Off-flavour and lipid oxidation in raw venison during storage. Animal Science and Technology. 69(5), 489-492.
39. Williams, J. C., Field, R. A., Miller, G. J., & Welke, R. A. (1983). Evaluation of TBA methods for determination of lipid oxidation in red meat from four species. Journal of Food Science. 48, 1776-1778.
40. Wilson, B. R., Pearson, A. M., & Shorland, F. B. (1976). Effect of total lipids and phospholipids on warmed-over flavor in red and white muscle from several species as measured by thiobarbituric acid analysis. Journal of Agricultural and Food Chemistry, 24, 7 - 11.
41. Yano, Y., Maeda, T., & Hirata, T. (1995). The headspace volatiles generated at the initial stage of spoilage in the aerobically and vacuum packed beef, pork and chicken. Animal Science and Technology, 50(8), 684-692.