Effect of Plant Extracts on Lipid Oxidation and Changes in Nutritive Value of Protein in Frozen-Stored Meat Products

Journal of Food Processing and Preservation

Volumn 41, Issue 3, 2017, Pages

  Hęś, Marzanna ^a   Gramza Michałowska, Anna ^a  

^a POZNA UNIVERSITY OF LIFE SCIENCES   (Poland)

Author keywords

[No Author keywords available]

Indexed keywords

AGENTS; AMINO ACIDS; ANTIOXIDANTS; FOOD PRODUCTS; FOOD STORAGE; MEATS; NUTRITION; OXIDATION; PROTEINS;

ANTI-OXIDANT ACTIVITIES; LIPID OXIDATION; NATURAL ANTIOXIDANTS; NUTRITIONAL QUALITIES; NUTRITIONAL VALUE; NUTRITIVE VALUES; PROTEIN DIGESTIBILITY; ROSEMARY EXTRACTS;

PLANT EXTRACTS;

EID: 84994120923     PISSN: 01458892     EISSN: 17454549     Source Type: Journal    
DOI: 10.1111/jfpp.12989     Document Type: Article

References (48)

1. Aalhus, J.L. and Dugan, M.E.R. 2014. Spoilage, factors affecting (b) oxidative and enzymatic. In Encyclopedia of Meat Sciences (C. Devine And M. Dikeman, eds.) pp. 392–400, Academic Press, London.
2. Alegria, A.E., Sanchez-Cruz, P., Kumar, A., Garcia, C., Gonzalez, F.A. and Orellano, A. 2008. Thiols oxidation and covalent binding of BSA by cyclolignanic quinones are enhanced by the magnesium cation. Free Radical Res. 42, 70–81.
3. Chelh, I., Gatellier, P. and Santé-Lhoutellier, V. 2007. Characterization of fluorescent Schiff bases formed during oxidation of pig myofibrils. Meat Sci. 76, 210–215.
4. Doorn, J.L. and Peterse, D.R. 2002. Covalent modification of amino acid nucleophiles by the lipid peroxidation products 4-hydroxy-2-nonenal and 4-oxo-2-nonenal. Chem. Res. Toxicol. 15, 1445–1450.
5. Esterbauer, H., Schaur, R.J. and Zollner, H. 1991. Chemistry and biochemistry of 4-hydroxynonenal, malonaldehyde and related aldehydes. Free Radical Bio. Med. 11, 81–128.
6. Estévez, M., Ramírez, R., Ventanas, S. and Cava, R. 2007. Sage and rosemary essentials oils versus BHT for the inhibition of lipid oxidative reactions in liver pâté. LWT – Food Sci. Technol. 40, 58–65.
7. Folch, J., Lees, M. and Sloane, S.G.H. 1957. A simple method for the isolation and purification of total lipids from animal tissues. J. Biol. Chem. 226, 497–509.
8. Gramza, A. and Korczak, J. 2005. Tea constituents (Camellia sinensis L.) as antioxidants in lipid systems. Trends Food Sci. Technol. 16, 351–358.
9. Gramza, A., Khokhar, S., Yoko, S., Gliszczyńska-Świgło, A., Hęś, M. and Korczak, J. 2006. Antioxidant activity of tea extracts in lipids and correlation with polyphenol content. Eur. J. Lipid Sci. Technol. 108, 351–362.
10. Gramza, A., Korczak, J. and Reguła, J. 2007. Use of plant extracts in summer and winter season butter oxidative stability improvement. Asia Pac. J. Clin. Nutr. 16(Suppl. 1), 85–88.
11. Hernández-Hernández, E., Ponce-Alquicira, E., Jarmillo-Flores, M.E. and Guerrero Legaretta, I. 2009. Antioxidant effect rosemary (Rosmarinus officinalis L.) and oregano (Origanum vulgare L.) extracts on TBARS and colour of model raw pork batters. Meat Sci. 81, 410–417.
12. Hęś, M., Gramza, A. and Korczak, J. 2007. Changes of lipid oxidation degrees and their influence on protein nutritive value of frozen meat products. Pol. J. Food Nutr. Sci. 57, 323–328.
13. Hęś, M., Waszkowiak, K. and Szymandera-Buszka, K. 2012. The effect of iodine salts on lipid oxidation and changes in nutritive value of protein in stored processed meats. Meat Sci. 92, 139–143.
14. Hidalgo, F.J. and Zamora, R. 2000. Modification of bovine serum albumin structure following reaction with 4,5(E)-Epoxy-2(E)-heptenal. Chem. Res. Toxicol. 13, 501–508.
15. Horwitz, W. 1970. Official Methods of Analysis of the Official Analytical Chemists, AOAC, 10 Ausgabe: 15.049–15.055.
16. Huang, L., Xiong, Y.L., Kong, B., Huang, X. and Li, J. 2013. Influence of storage temperature and duration on lipid and protein oxidation and flavour changes in frozen pork dumpling filler. Meat Sci. 95, 295–301.
17. ISO. 2009. ISO 3960:2007: Animal and vegetable oils and fats. Determination of peroxide value.
18. Jia, N., Kong, B., Liu, Q., Diao, X. and Xia, X. 2012. Antioxidant activity of black currant (Ribes nigrum L.) extract and its inhibitory effect on lipid and protein oxidation of pork patties during chilled storage. Meat Sci. 91, 533–539.
19. Jongberg, S., Skov, S.H., Torngren, M.A., Skibsted, L.H. and Lund, M.N. 2011. Effect of white grape extract and modified atmosphere packing on lipid and protein oxidation in chill stored beef patties. Food Chem. 128, 276–283.
20. Jongberg, S., Tørngren, M.A., Gunvig, A., Skibsted, L.H. and Lund, M.N. 2013. Effect of green tea or rosemary extract on protein oxidation in Bologna type sausages prepared from oxidatively stressed pork. Meat Sci. 93, 538–546.
21. Kähkönen, M.P., Hopia, A.I., Vuorela, H.J., Rauha, J., Pihlaja, K., Kujala, T.S. and Heinonen, M. 1999. Antioxidant activity of plant extracts containing phenolic compounds. J. Agric. Food Chem. 47, 3954–3962.
22. Karpińska, M., Borowski, J. and Danowska-Oziewicz, M. 2000. Antioxidative activity of rosemary extract in lipid fraction of minced meat balls during storage in a freezer. Nahrung 44, 38–41.
23. Kobus-Cisowska, J., Flaczyk E, Rudzińska, M. and Kmiecik, D. 2014. Antioxidant properties of extracts from Ginkgo biloba leaves in meatballs. Meat Sci. 97, 174–180.
24. Löliger, J. 1983. Natural antioxidants. In Rancidity in Foods (J.C. Allen And R.J. Hamilton, eds.) pp. 89–107, Applied Science Publishers, London.
25. Lund, M.N., Heinonen, M., Baron, C.P. and Estevez, M. 2011. Protein oxidation in muscle foods: A review. Mol. Nutr. Food Res. 55, 83–95.
26. Mccarthy, T.L., Kerry, J.P., Kerry, J.F., Lynch, P.B. and Buckley, D.J. 2001. Evaluation of the antioxidant potential of natural food/plant extracts as compared with synthetic antioxidants and vitamin E in raw and cooked pork patties. Meat Sci. 57, 45–52.
27. Mercier, Y., Gatellier, P. and Renerre, M. 2004. Lipid and protein oxidation in vitro, and antioxidant potential in meat from Charolais cows finished on pasture or mixed diet. Meat Sci. 66, 467–473.
28. Min, B. and Ahn, D.U. 2005. Mechanism of lipid peroxidation in meat and meat products – A review. Food Sci. Biotechnol. 14, 152–163.
29. Mitsumoto, M., O'Grady, M.N., Kerry, J.P. and Buckley, D.J. 2005. Addition of tea catechins and vitamin C on sensory evaluation, colour and lipid stability during chilled storage in cooked or raw beef and chicken patties. Meat Sci. 69, 773–779.
30. Pikul, J., Leszczyński, D.E. and Kummerow, F.A. 1989. Evaluation of tree modified TBA methods for measuring lipid oxidation in chicken meat. J. Agric. Food Chem. 37, 1309–1313.
31. Pokorný, J. and Davídek, J. 1979. Influence in interactions of proteins with oxidized lipids on nutrition and sensory value of food. Acta Aliment. Pol. 5, 87–95.
32. Pokorný, J. and Kołakowska, A. 2003. Lipid – protein and lipid – saccharide interactions. In Chemical and Functional Properties of Food Lipids (Z.E. Sikorski And A. KoŃakowska, eds.) pp. 345–362, CRC Press LLC, Boca Raton, Florida.
33. Pyrcz, J., Hęś, M., Kowalski, R. and Korczak, J. 2007. Einfluss ausgewählter Antioxidantien auf die Qualität von Rohwurst (Effect of antioxidants addition on the quality of Polish raw sausages) Fleischwirtschaft 9, 115–118 [in Germany].
34. Rimini, S., Petracci, M. and Smith D.P. 2014. The use of thyme and orange essential oils blend to improve quality traits of marinated chicken meat. Poultry Sci. 93, 2096–2102.
35. Santé-Lhoutellier, V., Engel, E., Aubry, L. and Gatellier, P. 2008. Effect of animal (lamb) diet and meat storage on myofibrillar protein oxidation and in vitro digestibility. Meat Sci. 79, 777–783.
36. Schwarz, K., Ernst, H. and Ternes, W. 1996. Evaluation of antioxidative constituents from thyme. J. Sci. Food Agric. 70, 217–223.
37. Sebranek, J.G., Sewalt, V.J.H., Robbins, K.L. and Houser, T.A. 2005. Comparison of natural rosemary extract and BHA/BHT for relative antioxidant effectiveness in pork sausage. Meat Sci. 69, 289–296.
38. Soladoye, O.P., Juárez, M.L., Aalhus, J.L., Shand, P. and Estévez, M. 2015. Protein Oxidation in Processed Meat: Mechanisms and Potential Implications on Human Health. Compr. Rev. Food Sci. Food Saf. 14, 106–122.
39. Suhaj, M. 2006. Spice antioxidants isolation and their antiradical activity: A review. J. Food Compos. Anal. 19, 531–537.
40. Tang, S.Z., Ou, S.Y., Huang, X.S., Li, W., Kerry, J.P. and Buckley, D.J. 2006. Effects of added tea catechins on colour stability and lipid oxidation in minced beef patties held under aerobic and modified atmospheric packaging conditions. J. Food Eng. 77, 248–253.
41. Tarladgis, B.G., Watts, B.M. and Younathan, M.T. 1960. A distillation method for the quantitative determination of malonaldehyde in rancid food. J. Am. Oil Chem. Soc. 37, 44–48.
42. Veberg, A., Vogt, G. and Wold, J.P. 2006. Fluorescence in aldehyde model systems related to lipid oxidation. LWT – Food Sci. Technol. 39, 562–570.
43. Waszkowiak, K., Szymandera-Buszka, K. and Hęś, M. 2014. Effect of ethanolic flax (Linum usitatissimum L.) extracts on lipid oxidation and changes in nutritive value of frozen-stored meat products. Acta Sci. Pol. Technol. Aliment. 13, 135–144.
44. Wojdyło, A., Oszmiański, J. and Czemerys, R. 2007. Antioxidant activity of phenolic compounds in 32 selected herbs. Food Chem. 55, 940–949.
45. Wójciak, K.M. and Dolatowski, Z.J. 2012. Oxidative stability of fermented meat products. Acta Sci. Pol. Technol. Aliment. 11, 99–109.
46. Yanishlieva-Maslarova, N.V. and Heinonen, I.M. 2001. Sources of natural antioxidants: vegetables, fruits, herbs, spices and teas. In Antioxidants in Food (J. Pokorný, N.V. Yanishlieva And M. Gordon, eds.) pp. 210–263, CRC Press, Boca Raton, FL.
47. Zhang, W., Xiao, S. and Ahn, D.U. 2013. Protein oxidation: Basic principles and implication for meat quality. Crit. Rev. Food Sci. Nutr. 53, 1191–1201.
48. Zhu, M., Spink, D.C., Yan, B., Bank, S. and Decaprio, A.P. 1994. Formation and structure of cross-linking and monomeric pyrrole autoxidation products in 2,5-hexanedione-treated amino acids, peptides and protein. Chem. Res. Toxicol. 7, 551–558.