Antioxidant effectiveness of ground roasted coffee in raw ground top round beef with added sodium chloride

LWT

Volumn 60, Issue 1, 2015, Pages 29-35

  Lin, Crystal ^a   Toto, Criselda ^a   Were, Lilian ^a  

^a CHAPMAN UNIVERSITY   (United States)

Author keywords

Antioxidant; Beef; Coffee; Roast degree; Sodium chloride

Indexed keywords

BEEF; COFFEE; OXIDATION; SODIUM CHLORIDE;

ANTIOXIDANT CAPACITY; CHLOROGENIC ACIDS; CONTROL OXIDATION; LIPID OXIDATION; METAL CHELATION; NATURAL ANTIOXIDANTS; ROAST DEGREE; ROSEMARY EXTRACTS;

ANTIOXIDANTS;

ROSMARINUS OFFICINALIS;

EID: 84921952657     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2014.08.010     Document Type: Article

References (34)

1. Alfawaz M., Smith J.S., Jeon I.J. Maillard reaction products as antioxidants in pre-cooked ground beef. Food Chemistry 1994, 51:311-318.
2. AOAC Official methods of analysis of AOAC International 2010, Association of Official Analytical Chemists, Gaithersburg, MD, USA. 18th ed.
3. Andjelkovic M., Van Camp J., De Meulenaer B., Depaemelaere G., Socaciu C., Verloo M., et al. Iron-chelation properties of phenolic acids bearing catechol and galloyl groups. Food Chemistry 2006, 98:23-31.
4. Beltran E., Pla R., Yuste J., Mor-Mur M. Lipid oxidation of pressurized and cooked chicken: role of sodium chloride and mechanical processing on TBARS and hexanal values. Meat Science 2003, 64:19-25.
5. Campo M.M., Nute G.R., Hughes S.I., Enser M., Wood J.D., Richardson R.I. Flavour perception of oxidation in beef. Meat Science 2006, 72:303-311.
6. del Castillo M.D., Ames J.M., Gordon M.H. Effect of roasting on the antioxidant activity of coffee brews. Journal of Agricultural and Food Chemistry 2002, 50:3698-3703.
7. Chen C.M., Huffman D.L., Egbert W.R., Smith R.C. Oxidation of purified bovine myoglobin -effects of pH, sodium chloride, sodium tripolyphosphate, and binders. Journal of Agricultural and Food Chemistry 1992, 40:1767-1771.
8. Delgado-Andrade C., Morales F.J. Unraveling the Contribution of melanoidins to the antioxidant activity of coffee brews. Journal of Agricultural and Food Chemistry 2005, 53:1403-1407.
9. Devatkal S.K., Naveena B.M. Effect of salt, kinnow and pomegranate fruit by-product powders on color and oxidative stability of raw ground goat meat during refrigerated storage. Meat Science 2010, 85:306-311.
10. Estévez M., Cava R. Effectiveness of rosemary essential oil as an inhibitor of lipid and protein oxidation: contradictory effects in different types of frankfurters. Meat Science 2006, 72:348-355.
11. Fernández-López J., Sayas-Barberá E., Pérez-Alvarez J.A., Aranda-Catalá V. Effect of sodium chloride, sodium tripolyphosphate and pH on color properties of pork meat. Color Research & Application 2004, 29:67-74.
12. Jin G., He L., Zhang J., Yu X., Wang J., Huang F. Effects of temperature and NaCl percentage on lipid oxidation in pork muscle and exploration of the controlling method using response surface methodology (RSM). Food Chemistry 2012, 131:817-825.
13. Kanner J., Harel S., Jaffe R. Lipid peroxidation of muscle food as affected by sodium chloride. Journal of Agricultural and Food Chemistry 1991, 39:1017-1021.
14. Kim H.W., Choi Y.S., Choi J.H., Kim H.Y., Hwang K.E., Song D.H., et al. Antioxidant effects of soy sauce on color stability and lipid oxidation of raw beef patties during cold storage. Meat Science 2013, 95:641-646.
15. Lee S.K., Mei L., Decker E.A. Influence of sodium chloride on antioxidant enzyme activity and lipid oxidation in frozen ground pork. Meat Science 1997, 46:349-355.
16. Meynier A., Genot C., Gandemer G. Volatile compounds of oxidized pork phospholipids. Journal of the American Oil Chemists' Society 1998, 75:1-7.
17. Miller D.D. Food Chemistry: A Laboratory Manual 1998, John Wiley & Sons, Inc, New York, NY.
18. Min B., Ahn D.U. Factors in various fractions of meat homogenates that affect the oxidative stability of raw chicken breast and beef loin. Journal of Food Science 2009, 74:C41-C48.
19. Min B., Cordray J.C., Ahn D.U. Effect of NaCl, myoglobin, Fe(II), and Fe(III) on lipid oxidation of raw and cooked chicken breast and beef loin. Journal of Agricultural and Food Chemistry 2010, 58:600-605.
20. Min B., Cordray J.C., Ahn D.U. Antioxidant effect of fractions from chicken breast and beef loin homogenates in phospholipid liposome systems. Food Chemistry 2011, 128:299-307.
21. Miranda L.T., Rakovski C., Were L.M. Effect of Maillard reaction products on oxidation products in ground chicken breast. Meat Science 2012, 90:352-360.
22. Moreira D.P., Monteiro M.C., Ribeiro-Alves M., Donangelo C.M., Trugo L.C. Contribution of chlorogenic acids to the iron-reducing activity of coffee beverages. Journal of Agricultural and Food Chemistry 2005, 53:1399-1402.
23. Nissen L.R., Byrne D.V., Bertelsen G., Skibsted L.H. The antioxidative activity of plant extracts in cooked pork patties as evaluated by descriptive sensory profiling and chemical analysis. Meat Science 2004, 68:485-495.
24. Olsen E., Vogt G., Ekeberg D., Sandbakk M., Pettersen J., Nilsson A. Analysis of the early stages of lipid oxidation in freeze-stored pork back fat and mechanically recovered poultry meat. Journal of Agricultural and Food Chemistry 2005, 53:338-348.
25. Pavan E., Duckett S.K. Fatty acid composition and interrelationships among eight retail cuts of grass-feed beef. Meat Science 2013, 93:371-377.
26. Rhee K.S., Ziprin Y.A. Pro-oxidative effects of NaCl in microbial growth-controlled and uncontrolled beef and chicken. Meat Science 2001, 57:105-112.
27. Sánchez-Escalante A., Djenane D., Torrescano G., Beltrán J.A., Roncales P. Antioxidant action of borage, rosemary, oregano, and ascorbic acid in beef patties packaged in modified atmosphere. Journal of Food Science 2003, 68:339-344.
28. 2 treatments. Food Microstructure 1987, 6:199-208.
29. Smith J.S., Alfawaz M. Antioxidative activity of maillard reaction products in cooked ground beef, sensory and TBA values. Journal of Food Science 1995, 60:234-236.
30. Stoick S.M., Gray J.I., Booren A.M., Buckley D.J. Oxidative stability of restructured beef steaks processed with oleoresin rosemary, tertiary butylhydroquinone, and sodium tripolyphosphate. Journal of Food Science 1991, 56:597-600.
31. Schwarz K., Bertelsen G., Nissen L.R., Gardner P.T., Heinonen M.I., Hopia A., et al. Investigation of plant extracts for the protection of processed foods against lipid oxidation. Comparison of antioxidant assays based on radical scavenging, lipid oxidation and analysis of the principal antioxidant compounds. European Food Research Technology 2001, 212(3):319-328.
32. Teets A.S., Were L.M. Inhibition of lipid oxidation in refrigerated and frozen salted raw minced chicken breasts with electron beam irradiated almond skin powder. Meat Science 2008, 80:1326-1332.
33. Vignoli J.A., Bassoli D.G., Benassi M.T. Antioxidant activity, polyphenols, caffeine and melanoidins in soluble coffee: the influence of processing conditions and raw material. Food Chemistry 2011, 124:863-868.
34. Yanishlieva N.V., Marinova E.M. Stabilisation of edible oils with natural antioxidants. European Journal of Lipid Science Technology 2001, 103:752-767.