The effect of quercetin dietary supplementation on meat oxidation processes and texture of fattening lambs

Meat Science

Volumn 96, Issue 1, 2014, Pages 806-811

  Andres S ^a   Huerga, L ^b   Mateo, J ^b   Tejido, M L ^a   Bodas, R ^c   Moran L ^a   Prieto, N ^a   Rotolo, L ^d   Giraldez F J ^a  

^a Instituto de Ganadería de Montana   (Spain)

^b Campus de Vegazana s n   (Spain)

^c INSTITUTO TECNOLÓGICO AGRARIO DE CASTILLA Y LEÓN   (Spain)

^d UNIVERSITY OF TURIN   (Italy)

Author keywords

Flaxseed; Meat; Oxysterols; Quercetin; TBARS; Volatiles

Indexed keywords

FLAXSEED; OXYSTEROLS; QUERCETIN; TBARS; VOLATILES;

FLAVONOIDS; FLAX; OILSEEDS; PALM OIL; PHENOLS;

MEATS;

FATTY ACID; IRON; PALM OIL; QUERCETIN; THIOBARBITURIC ACID REACTIVE SUBSTANCE; VEGETABLE OIL; VOLATILE ORGANIC COMPOUND;

ANIMAL; ANIMAL DISEASE; ANIMAL FOOD; ARTICLE; CHEMISTRY; CONSUMER; COOKING; DIET; DIET SUPPLEMENTATION; DOMESTIC SHEEP; DRUG EFFECT; FLAX; FOOD QUALITY; FOOD STORAGE; FREEZING; LINSEED; LIPID PEROXIDATION; MALE; MEAT; OXYSTEROLS; VOLATILES;

FLAXSEED; MEAT; OXYSTEROLS; QUERCETIN; TBARS; VOLATILES;

ANIMAL FEED; ANIMALS; CONSUMER SATISFACTION; COOKING; DIET; DIETARY SUPPLEMENTS; FATTY ACIDS; FLAX; FOOD QUALITY; FOOD STORAGE; IRON; LIPID PEROXIDATION; MALE; MEAT; PLANT OILS; QUERCETIN; REFRIGERATION; SHEEP, DOMESTIC; THIOBARBITURIC ACID REACTIVE SUBSTANCES; VOLATILE ORGANIC COMPOUNDS;

EID: 84887132290     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2013.09.020     Document Type: Article

References (43)

1. Allen K., Cornforth D. Comparison of spice-derived antioxidants and metal chelators on fresh beef color stability. Meat Science 2010, 85:613-619.
2. AMSA Research guidelines for cookery, sensory evaluation and instrumental tenderness measurements of fresh meat 1995, American Meat Science Association in cooperation with National Live Stock and Meat Board, Chicago.
3. Andrés S., Tejido M.L., Bodas R., Morán L., Prieto N., Blanco C., Giráldez F.J. Quercetin dietary supplementation of fattening lambs at 0.2% rates reduces discolouration and microbial growth in meat during refrigerated storage. Meat Science 2013, 93:207-212.
4. Bas P., Berthelot V., Pottier E., Normand J. Effect of level of linseed on fatty acid composition of muscles and adipose tissues of lambs with emphasis on trans fatty acids. Meat Science 2007, 77:678-688.
5. Bodas R., Prieto N., Jordán M.J., López-Campos Ó., Giráldez F.J., Morán L., Andrés S. The liver antioxidant status of fattening lambs is improved by naringin dietary supplementation at 0.15% rates but not meat quality. Animal 2012, 6(5):863-870.
6. Brewer M.S. Natural antioxidants: Sources, compounds, mechanisms of action, and potential applications. Comprehensive Reviews in Food Science and Food Safety 2011, 10:221-247.
7. Eder K., Müller G., Kluge H., Hirche F., Brandsch C. Concentrations of oxysterols in meat and meat products from pigs fed diets differing in the type of fat (palm oil or soybean oil) and vitamin E concentrations. Meat Science 2005, 70:15-23.
8. Elmore J.S., Campo M.M., Enser M., Wood J.D. The effect of lipid composition on meat-like model systems containing cysteine, ribose and polyunsaturated fatty acids. Journal of Agricultural and Food Chemistry 2002, 50:1126-1132.
9. Elmore J.S., Mottram D.S., Enser M., Wood J.D. The effects of diet and breed on the volatile compounds of cooked lamb. Meat Science 2000, 55:149-159.
10. Folch J., Lees M., Stanley G.H.S. A simple method for the isolation and purification of total lipids from animal tissues. Journal of Biological Chemistry 1957, 226:497-509.
11. Frankel E.N. Volatile lipid oxidation products. Progress in Lipid Research 1982, 22:1-33.
12. Grau A., Codony R., Grimpa S., Baucells M., Guardiola F. Cholesterol oxidation in frozen dark chicken meat: Influence of dietary fat source, and alpha-tocopherol and ascorbic acid supplementation. Meat Science 2001, 57:197-208.
13. Guardiola F., Codony R., Rafecas M., Boatella J. Comparison of three methods for the determination of oxysterols in spray-dried egg. Journal of Chromatography A 1995, 705:289-304.
14. Herrero A.M., de la Hoz L., Ordoñez J.A., Herranz B., Romero de Ávila M.D., Cambero M.I. Tensile properties of cooked meat sausages and their correlation with texture profile analysis (TPA) parameters and physico-chemical characteristics. Meat Science 2008, 80:690-696.
15. Honikel K.O. Reference methods for the assessment of physical characteristics of meat. Meat Science 1998, 49:447-457.
16. ISO Sensory analysis. Methodology. Paired comparison test. Standard no. 5495:2005 2005, International Organization for Standardization, Geneva, Switzerland.
17. Jayathilakan K., Sharma G.K., Radhakrishna K., Bawa A.S. Antioxidant potential of synthetic and natural antioxidants and its effect on warmed-over-flavour in different species of meat. Food Chemistry 2007, 105:908-916.
18. Kingston E.R., Monahan F.J., Buckley D.J., Lynch P.B. Lipid oxidation in cooked pork as affected by vitamin E, cooking and storage conditions. Journal of Food Science 1998, 63:386-389.
19. Mercier Y., Gatellier P., Renerre M. Lipid and protein oxidation in vitro, and antioxidant potential in meat from Charolais cows finished on pasture or mixed diet. Meat Science 2004, 66:467-473.
20. Morán L., Andrés S., Bodas R., Prieto N., Giráldez F.J. Meat texture and antioxidant status are improved when carnosic acid is included in the diet of fattening lambs. Meat Science 2012, 91:430-434.
21. Mottram D.S. Flavour formation in meat and meat products: A review. Food Chemistry 1998, 62:415-424.
22. Nair M.P.N., Kandaswami C., Mahajan S., Chadha K.C., Chawda R., Nair H., Kumar N., Nair R.E., Schwartz S.A. The flavonoid, quercetin, differentially regulates Th-1 (IFNγ) and Th-2 (IL4) cytokine gene expression by normal peripheral blood mononuclear cells. Biochimica et Biophysica Acta-Molecular Cell Research 2002, 1593:29-36.
23. Nam K.C., Ahn D.U. Combination of aerobic and vacuum packaging to control lipid oxidation and off-odor volatiles of irradiated raw turkey breast. Meat Science 2003, 63:389-395.
24. Naveena M., Sen A.R., Vaithiyanathan S., Babji Y., Kondaiah N. Comparative efficacy of pomegranate juice, pomegranate rind powder extract and BHT as antioxidants in cooked chicken patties. Meat Science 2008, 80:1304-1308.
25. Nieto G., Díaz P., Bañón S., Garrido M.D. Effect on lamb meat quality of including thyme (Thymus zygis ssp. gracilis) leaves in ewes' diet. Meat Science 2010, 85:82-88.
26. Peng S.-K., Taylor C.B., Hill J.C., Morin R.J. Cholesterol oxidation derivatives and arterial endothelial damage. Atherosclerosis 1985, 54(2):121-133.
27. Rey A.I., Kerry J.P., Lynch P.B., López-Bote C.J., Buckley D.J., Morrissey P.A. Effect of dietary oils and alpha-tocopheryl acetate supplementation on lipid (TBARS) and cholesterol oxidation in cooked pork. Journal of Animal Science 2001, 79(5):1201-1208.
28. Rice-Evans C., Miller N.J., Paganga G. Antioxidant properties of phenolic compounds. Trends in Plant Science 1997, 2:152-159.
29. Sampaio G.R., Saldanha T., Soares R.A.M., Torres E.A.F.S. Effect of natural antioxidant combinations on lipid oxidation in cooked chicken meat during refrigerated storage. Food Chemistry 2012, 135:1383-1390.
30. Sañudo C., Enser M.E., Campo M.M., Nute G.R., María G., Sierra I., Wood J.D. Fatty acid composition and sensory characteristics of lamb carcasses from Britain and Spain. Meat Science 2000, 54:339-346.
31. SAS 1999 SAS, SAS/STAT(R) user's guide (version 8) 1999, SAS Publishing, Cary, NC, USA.
32. Sebranek J.G., Bacus J.N. Cured meat products without direct addition of nitrate or nitrite: What are the issues?. Meat Science 2007, 77(1):136-147.
33. Shahidi F., Pegg R.B. Hexanal as an indicator of meat flavour deterioration. Journal of Food Lipids 1994, 1:177-186.
34. Shahidi F., Pegg R.B. Hexanal as an indicator of the flavour deterioration of meat and meat products. Lipids in food flavours 1994, 256-279. American Chemical Society, New York. C.T. Ho, T.G. Hartman (Eds.).
35. Sivadier G., Ratel J., Bouvier F., Engel E. Authentication of meat products: Determination of animal feeding by parallel GC-MS analysis of three adipose tissues. Journal of Agricultural and Food Chemistry 2008, 56:9803-9812.
36. Smith L.L. Cholesterol autoxidation 1981-1986. Chemistry and Physics of Lipids 1987, 44(2-4):87-125.
37. Stone H., Sidel J.L. Sensory evaluation practices 1993, Academic Press Talmant, San Diego, CA.
38. Taylor C., Peng S., Werthessen N., Tham P., Lee K. Spontaneously occurring angiotoxic derivatives of cholesterol. The American Journal of Clinical Nutrition 1979, 32(1):40-57.
39. Valenzuela A., Sanhueza J., Nieto S. Cholesterol oxidation: Health hazard and the role of antioxidants in prevention. Biological Research 2003, 36(3-4):291-302.
40. Vasta V., Priolo A. Ruminant fat volatiles as affected by diet. A review. Meat Science 2006, 73:218-228.
41. Vasta V., Ventura V., Luciano G., Andronico V., Pagano R.I., Scerra M., Biondi L., Avondo M., Priolo A. The volatile compounds in lamb fat are affected by the time of grazing. Meat Science 2012, 90:451-456.
42. Vieira C., Fernández-Diez A., Mateo J., Bodas R., Soto S., Manso T. Effects of addition of different vegetable oils to lactating dairy ewes' diet on meat quality characteristics of suckling lambs reared on the ewes' milk. Meat Science 2012, 91:277-283.
43. Zanardi E., Novelli E., Nanni N., Ghiretti G.P., Delbono G., Campanini G., Dazzi G., Madarena G., Chizzolini R. Oxidative stability and dietary treatment with vitamin E, oleic acid and copper of fresh and cooked pork chops. Meat Science 1998, 3:309-320.