Effects of natural antioxidants on the lipid profile of electron beam-irradiated beef burgers

European Journal of Lipid Science and Technology

Volumn 111, Issue 11, 2009, Pages 1161-1168

  da Trindade, Reginaldo Almeida ^a   Mancini Filho, Jorge ^b   Villavicencio, Anna Lúcia Casañas Haasis ^a  

^a INSTITUTO DE PESQUISAS ENERGÉTICAS E NUCLEARES   (Brazil)

^b UNIVERSITY OF SÃO PAULO   (Brazil)

Author keywords

Electron beam; Fatty acid; Food irradiation; Lipid oxidation; Natural antioxidants

Indexed keywords

ORIGANUM; ROSMARINUS OFFICINALIS;

EID: 76749090076     PISSN: 14387697     EISSN: 14389312     Source Type: Journal    
DOI: 10.1002/ejlt.200900146     Document Type: Article

References (34)

1. J. Farkas: Irradiation as a method for decontaminating food: A review. Int J Food Microbiol. 1998, 17, 189-204.
2. J. Ahn, I. Grün, A. Mustapha: Effects of plant extracts on microbial growth, color change and lipid oxidation in cooked beef. Food Microbiol. 2007, 24, 7-14.
3. T. M. Arthur, T. L. Wheeler, S. D. Shackelford, J. M. Bosilevac, X. Nou, M. Koohmaraie: Effects of low-dose, low-penetration electron beam irradiation of chilled beef carcass surface cuts on Escherichia coli O157:H7 and meat quality. J Food Prot. 2005, 68, 666-672.
4. T. Aymerich, P. A. Picouet, J. M. Monfort: Decontamination technologies for meat products. Meat Sci. 2008, 78, 114-129.
5. FDA: Irradiation in the production, processing and handling of food. Fed Reg. 1997, 62, 64107-64121.
6. Codex Alimentarius Commission (CAC): Codex General Standard for Irradiated Foods. CODEX STAN 106-1983, 2003.
7. IAEA: Radiation Processing for Safe, Shelf-Stable and Ready-toEat Food. Technical documents n° 1337, IAEA, Vienna (Austria) 2003.
8. IAEA: Trends in Radiation Sterilization of Health Care Products. IAEA, Vienna (Austria) 2008.
9. M. Satin: Food Irradiation - A Guidebook. Technomic Publishing, Lancaster, PA (USA) 1996.
10. C. Alfaia, P. Ribeiro, M. Trigo, A. Alfaia, M. Castro, C. Fontes, R. Bessa, J. Prates: Irradiation effect on fatty acid composition and conjugated linoleic acid isomers in frozen lamb meat. Meat Sci. 2007, 77, 689-695.
11. I. Yi{dotless}lmaz, U. Geçgel: Effects of gamma irradiation on trans fatty acid composition in ground beef. Food Control. 2006, 18, 635-638.
12. M. Brito, A. Villavicencio, J. Mancini-Filho: Effects of irradiation on trans fatty acids formation in ground beef. Rad Phys Chem. 2002, 63, 337-340.
13. A. H. Lichtenstein, L. J. Appel, M. Brands, M. Carnethon, S. Daniels, H. A. Franch, B. Franklin, P. Kris-Etherton, W. S. Harris, B. Howard, N. Karanja, M. Lefevre, L. Rudel, F. Sacks, L. Van Horn, M. Winston, J. Wylie-Rosett: Diet and lifestyle recommendations revision 2006: A scientific statement from the American Heart Association Nutrition Committee. Circulation. 2006, 114, 82-96.
14. Z. Formanek, J. Kerry, F. Higgins, D. Buckley, P. Morrissey: Addition of synthetic and natural antioxidants to alfa-tocopheryl acetate supplemented beef patties: Effects of antioxidants and packaging on lipid oxidation. Meat Sci. 2001, 58, 337-341.
15. D. Georgantelis, G. Blekas, P. Katikou, I. Ambrosiadis, D. Fletouris: Effect of rosemary extract, chitosan and alfa-tocopherol on lipid oxidation and colour stability during storage of beef burgers. Meat Sci. 2007, 75, 266-274.
16. S. Cavero, M. García-Risco, F. Marín, L. Jaime, S. Santoyo, F. Señoráns, G. Reglero, E. Ibañez: Supercritical fluid extraction of antioxidant compounds from oregano chemical and functional characterization via LC-MS and in vitro assays. J Supercrit Fluids. 2006, 38, 62-69.
17. D. Ahn, C. Jo, M. Du, D. Olson, K. Nam: Quality characteristics of pork patties irradiated and stored in different packaging and storage conditions. Meat Sci. 2000, 56, 203-209.
18. J. Mancini-Filho, A. Van-Koiij, D. A. P. Mancini, F. F. Cozzolino, R. P. Torres: Antioxidant activity of cinnamon (Cinnamomum zeylanicum, Breyne) extracts. Boll Chim Farm. 1998, 137, 443-447.
19. IAEA: Dosimetry for Food Irradiation; Technical report series n° 409, IAEA, Vienna (Austria) 2002.
20. E. Turner, W. Paynter, E. Montie, M. Bessert, G. Stouck, F. Olson: Use of 2-thiobarbituric acid reagent to measure rancidity in frozen pork. Food Technol. 1954, 8, 326-330.
21. th Edn. AOAC, Arlington, VA (USA) 2001.
22. J. Gray, A. Pearson: Rancidity and warmed-over flavor. In: Advances in Meat Research. Eds. A. Pearson, T. Dutson, Von Nostrand, New York, NY (USA) 1987, pp. 221-269.
23. M. M. Campo, G. R. Nute, S. I. Hughes, M. Enser, J. D. Wood, R. I. Richardson: Flavour perception of oxidation in beef. Meat Sci. 2006, 72, 303-311.
24. M. Fasseas, K. Mountzouris, P. Tarantilis, M. Polissou, G. Zervas: Antioxidant activity in meat treated with oregano and sage essential oils. Food Chem. 2007, 106, 1188-1194.
25. A. Govaris, N. Botsoglou, G. Papageorgiou, E. Botsoglou, A. Ambrosiadis: Dietary versus post-mortem use of oregano oil and/or alpha-tocopherol in turkeys to inhibit development of lipid oxidation in meat during refrigerated storage. Int J Food Sci Nutr. 2004, 55, 115-123.
26. J. Lee, K. Park, J. Kim, S. Oh, Y. Lee, J. Kim, M. Byun: Combined effects of gamma irradiation and rosemary extract on the shelf-life of a ready-to-eat hamburger steak. Rad Phys Chem. 2005, 72, 49-56.
27. J. Sebranek, V. Sewalt, K. Robbins, T. Houser: Comparison of a natural rosemary extract and BHT/BHA for relative antioxidant effectiveness in pork sausage. Meat Sci. 2005, 69, 289-296.
28. L. Valsta, H. Tapanainen, S. Männistö: Meat fats in nutrition. Meat Sci. 2005, 70, 525-530.
29. M. Giroux, M. Lacroix: Nutritional adequacy of irradiated meat - a review. Food Res Int. 1998, 31, 257-264.
30. J. Hunter: Dietary level of trans-fatty acids: Basis for health concerns and industry efforts to limit use. Nutr Res. 2005, 25, 499-513.
31. Y. Chen, G. Zhou, X. Zhu, X. Xu, X. Tang, F. Gao: Effect of low dose gamma irradiation on beef quality and fatty acid composition of beef intramuscular lipid. Meat Sci. 2007, 75, 423-431.
32. S. Baggio, N. Bragagnolo: Cholesterol oxide, total lipid and fatty acid contents in processed meat products during storage. LWT - Food Sci Technol. 2006, 39, 513-520.
33. A. Raddy, R. Maxwell, E. Wierbicki, J. Phillips: Effect of gamma irradiation at various temperatures and packaging conditions on chicken tissues: 1. Fatty acid profiles of neutral and polar lipids separated from muscle irradiated at -20 °C. Rad Phys Chem. 1998, 31, 195-202.
34. F. Shahidi: Prevention of lipid oxidation in muscle foods by nitrite and nitrite-free compositions. In: Lipid Oxidation in Food. Ed. A. J. St. Angelo, ACS Symposium Series 500, Washington, DC (USA) 1992, pp. 161-182.