natural antioxidants in meat and poultry products pdf

Natural antioxidants in meat and poultry products pdf

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1. Introduction

An overview of some natural antioxidants used in meat and poultry products

November/December 2018

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The objective of the study was to assess consumer exposure to warmed-over flavour, their eating habits with respect to pre-cooked stored meats, awareness of antioxidants and attitudes towards the use of natural antioxidants as preservatives in meat and meat products. The majority of the respondents had been exposed to warmed-over flavour before. More than half of the respondents did not know about antioxidants.

1. Introduction

Miller, Jimmy T. Fresh ground beef patties with 1 no antioxidant control , 2 0. The samples were evaluated for lipid oxidation on 0, 3, 7, 14, 21, and 28 days of storage after irradiation. When compared to the control, all antioxidant treatments were effective in retarding irradiation-induced lipid oxidation during storage as determined by 2-thiobarbituric acid reactive substances TBARs values. Irradiation increased TBARs values, but no differences were noted in oxidation between irradiation dose levels.

An overview of some natural antioxidants used in meat and poultry products

Food Industry. Both in meat and especially in fish there is a high risk of quality loss due to oxidation [ 1 , 2 ]. Lipid oxidation in meat and fish-products leads to rancid taste and off flavor and development of many different substances from which some have even adverse effects to human health e. Oxidation limits storage time and thereby also affects marketing and distribution of both fish and meat products. Especially fish, being rich in n-3 polyunsaturated fatty acids PUFA is susceptible to peroxidation of PUFA resulting in restriction of storage and processing possibilities [ 4 ]. Furthermore, peroxidative products, particularly aldehydes, can react with specific amino acids to form carbonyls [ 5 ] and protein aggregates [ 6 ], causing additional nutritional losses.

In meat, the presence of unsaturated fat in membrane phospholipids causes fat to oxidize during processing and storage. As a result, the quality of meat and meat products deteriorate when fat oxidizes and develops off-flavors. Lipid oxidation increases the conversion rate of oxymyoglobin bright red color to metmyoglobin brown discoloration and subsequently impacts the physical appearance of meat and meat products [1]. Meat is also very susceptible to spoilage and microbial growth during slaughtering and post-slaughter handling. Therefore, meat suppliers use various food additives to extend the shelf life of meat and meat products. Nevertheless, due to increasing demands for clean label solutions, extensive work has been conducted to identify novel and natural extracts with potential applications in meat and meat products.


Plum, grape seed extract, cranberry, pomegranate, bearberry, pine bark extract, rosemary, oregano, and other spices functions as antioxidants in meat and poultry.


November/December 2018

Madridge J Food Technol. This work is licensed under a Creative Commons Attribution 4. Download PDF. Oxidation is a key problem that reduces the shelf life of fresh and processed meat and meat products.

Oxidation and Antioxidants in Fish and Meat from Farm to Fork

Джабба нередко прибегал к ВР, что в компьютерных кругах означало виртуальная реальность, но в АНБ это сокращение имело несколько иной смысл - визуальная репрезентация. В мире технических служащих и политиков, имеющих чрезвычайно разные уровни понимания, визуальная репрезентация нередко была единственным способом что-либо доказать: взмывающая вверх кривая производит куда более сильное впечатление, чем целые тома рассуждений. Джабба понимал, что ВР текущего кризиса со всей наглядностью объяснит то, что он хотел сказать.

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Дверца за ним захлопнулась. Беккер спустился вниз, постоял, глядя на самолет, потом опустил глаза на пачку денег в руке. Постояв еще некоторое время в нерешительности, он сунул конверт во внутренний карман пиджака и зашагал по летному полю.

И с успехом его выдержал. Ненависть в его сердце уступила место преданности Будде. Еще через четыре месяца Энсей Танкадо приступил к работе в Отделении криптографии Агентства национальной безопасности США.

2 comments

  • Umbelina A. 09.04.2021 at 20:29

    These metrics are regularly updated to reflect usage leading up to the last few days.

    Reply
  • Betsy H. 11.04.2021 at 02:07

    Some of these natural antioxidants have influenced color and sensory properties of finished meat and poultry products.

    Reply

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