Electron beam irradiated almond skin powder inhibition of lipid oxidation in cooked salted ground chicken breast

Food Chemistry

Volumn 111, Issue 4, 2008, Pages 934-941

  Teets, A S ^a   Sundararaman, M ^a   Were, L M ^a  

^a CHAPMAN UNIVERSITY   (United States)

Author keywords

Almond skins; Antioxidant; Chicken breasts; Electron beam irradiation

Indexed keywords

ALKADIENE; HEXANAL; PHENOL DERIVATIVE; THIOBARBITURIC ACID REACTIVE SUBSTANCE;

ARTICLE; CHELATION; ELECTRON THERAPY; FREEZING; LIPID OXIDATION; METAL BINDING; NONHUMAN; PIGEON THORAX;

PRUNUS DULCIS;

EID: 46749105865     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2008.05.008     Document Type: Article

References (31)

1. Ahn J., Gruen I.U., and Fernando L.N. Antioxidant properties of natural plant extracts containing polyphenolic compounds in cooked ground beef. Journal of Food Science 67 (2002) 1364-1369
2. Chen C.C., Pearson A.M., Gray J.I., Fooladi M.H., and Ku P.K. Some factors influencing the nonheme iron content of meat and its implications in oxidation. Journal of Food Science 49 (1984) 581-584
3. Dinis T.C.P., Maderia V.M.C., and Almeida L.M. Action of phenolic derivatives (acetaminophen, salicylate, and 5-aminosalicylate) as inhibitors of membrane lipid peroxidation and as peroxyl radical scavengers. Archives of Biochemistry and Biophysics 15 (1994) 161-169
4. FDA. (2006). Code of Federal Regulations Title 9 Part 424.21. Available from http://www.access.gpo.gov/nara/cfr/waisidx_03/9cfr424_03.html. Accessed on Nov. 1, 2008.
5. Garrido I., Monagas M., Gomez-Cordoves C., and Bartolome B. Polyphenols and antioxidant properties of almond skins: Influence of industrial processing. Journal of Food Science 78 (2007) C106-C115
6. Hwang S.Y., Bowers J.A., and Kropf D.H. Flavor, texture, color, and hexanal and TBA values of frozen cooked beef packaged in modified atmosphere. Journal of Food Science 55 (1990) 26-29
7. Igene J.O., and Pearson A.M. Role of phospholipids and triglycerides in warmed-over flavor development in meat model systems. Journal of Food Science 44 (1979) 1285-1290
8. Igene J.O., Yamauchi K., Pearson A.M., Gray J.I., and Aust S.D. Evaluation of 2-thiobarbituric acid reactive substances (TBARS) in relation to warmed-over flavor (WOF) development in cooked chicken. Journal of Agricultural and Food Chemistry 33 (1985) 364-367
9. Ioku K., Tsushida T., Takei Y., Nakatani N., and Terao J. Antioxidative activity of quercetin and quercetin monoglucosides in solution and phospholipid bilayers. Archives of Biochemistry and Biophysics 1234 (1995) 99-104
10. Jo S.C., Nam K.C., Min B.K.A., Ahn D.U., Cho S.H., Park W.P., et al. Antioxidant activity of Prunus mume extract in cooked chicken breast meat. International Journal of Food Science and Technology 41 (2006) 1-19
11. Juncher D., Ronn B., Mortensen E.T., Henckel P., Karlsson A., Skibsted L.H., et al. Effect of pre-slaughter physiological conditions on the oxidative stability of colour and lipid during chill storage of pork. Meat Science 58 (2001) 347-357
12. Juntachote T., Berghofer E., Siebenhandl S., and Bauer F. The antioxidative properties of Holy basil and Galangal in cooked ground pork. Meat Science 72 (2006) 446-456
13. Juntachote T., Berghofer E., Siebenhandl S., and Bauer F. Antioxidative effect of added dried Holy basil and its ethanolic extracts on susceptibility of cooked ground pork to lipid oxidation. Food Chemistry 100 (2007) 129-135
14. Kanatt S.R., Ramesh C., Radhakrishna P., and Arun S. Potato peel extract - A natural antioxidant for retarding lipid peroxidation in radiation processed lamb meat. Journal of Agriculture and Food Chemistry 53 (2005) 1499-1504
15. Khokhar S., and Apenten R.K.O. Iron binding characteristics of phenolic compounds: Some tentative structure-activity relations. Food Chemistry 81 (2003) 133-134
16. Lee S.C., Jeong S.M., Kim S.Y., Nam K.C., and Ahn D.U. Effect of far-infrared irradiation on the antioxidant activity of defatted sesame meal extracts. Journal of Agricultural and Food Chemistry 53 (2005) 1495-1498
17. Lee S.C., Kim J.H., Jeong S.M., Kim D.R., Ha J.U., Nam K.C., et al. Effect of far-infrared radiation on the antioxidant activity of rice hulls. Journal of Agricultural and Food Chemistry 51 (2003) 4400-4403
18. Milbury P.E., Chung-Yen C., Dolnikowski G.G., and Blumberg J.B. Determination of flavonoids and phenolics and their distribution in almonds. Journal of Agricultural and Food Chemistry 54 (2006) 5027-5033
19. Mishra B.B., Gautam S., and Sharma A. Microbial decontamination of tea (Camellia sinensis) by gamma radiation. Journal of Food Science 71 (2006) 151-156
20. Lee N.Y., Jo C., Sohn S.H., Kim J.K., and Byun M.W. Effects of gamma irradiation on the biological activity of green tea byproduct extracts and a comparison with green tea leaf extracts. Journal of Food Science 71 (2006) 269-274
21. Niedernhofer L.J., Daniels J.S., Rouzer C.A., Greene R.E., and Marnett L.J. Malondialdehyde, a product of lipid peroxidation, is mutagenic in human cells. Journal of Biology and Chemistry 278 (2003) 31426-31433
22. Prasetyo M., Chia M., Hughey C., and Were L.M. Utilization of electron beam irradiated almond skin powder as a natural antioxidant in ground top round beef. Journal of Food Science 73 (2008) T1-T6
23. Rababah T., Hettiarachchy N., Horax R., Eswaranandam S., Mauromoustakos A., Dickson J., et al. Effect of electron beam irradiation and storage at 5 °C on thiobarbituric acid reactive substances and carbonyl contents in chicken breast meat infused with antioxidants and selected plant extracts. Journal of Agricultural and Food Chemistry 52 (2004) 8236-8241
24. SAS. SAS user's guide (9.1.3 Ed.) (2003), SAS Institute Inc., Cary, NC
25. Sato K., Hegarty G.R., and Herring H.K. The inhibition of warmed-over flavor in cooked meats. Journal of Food Science 38 (1973) 398-403
26. Serafini M., Laranjinha J.A.N., Almeida L.M., and Maiani G. Inhibition of human LDL lipid peroxidation by phenol-rich beverages and their impact on plasma total antioxidant capacity in humans. The Journal of Nutritional Biochemistry 11 (2000) 585-590
27. Shahidi F., and Pegg R.B. Hexanal as an indicator of meat flavor deterioration. Journal of Food Lipids 1 (1994) 177-186
28. Souza R.F.V., and Giovani W.F.D. Antioxidant properties of complexes of flavonoids with metal ions. Redox Report 9 (2004) 97-104
29. Variyar P.S., Limaye A., and Sharma A. Radiation-induced enhancement of antioxidant contents of soybean (Glycine max Merrill). Journal of Agricultural and Food Chemistry 52 (2004) 3385-3388
30. Vasavada M.N., and Cornforth D.P. Evaluation of antioxidant effects of raisin paste in cooked ground beef, pork, and chicken. Journal of Food Science 71 (2006) 242-246
31. Wijeratne S.S.K., Amarowicz R., and Shahidi F. Antioxidant activity of almonds and their by-products in food model systems. Journal of the American Oil Chemists' Society 83 (2006) 223-230