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  • 1
    Electronic Resource
    Electronic Resource
    Detection of Lipid-Derived Aldehydes and Aldehyde:Protein Adducts In Vitro and in Beef (2001)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 66 (2001), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: : Aldehyde lipid oxidation products and protein:aldehyde adducts were detected in vitro and in stored ground beef. Propional, pentenal, hexanal and 4-hydroxynonenal (4-HNE) were the primary aldehydes formed during lipid oxidation. The 4-HNE concentration was higher in 1,2-dilinoleoyl-phosphatidylcholine liposomes (PCL) exposed to Mb than to AAPH (P 〈 0.05). Elevated concentrations of α-tocopherol (α-Toc) in PCL or microsomes reduced the production of aldehyde lipid oxidation products compared to controls (P 〈 0.05). Proteins adducted by 4-HNE, malondialdehyde, and hexenal, heptenal, octenal and nonenal (C6-C9enal) were detected in PCL, microsomes and beef by indirect ELISA. These results demonstrate that aldehydes produced during lipid oxidation can form adducts with proteins and that this may have implications for protein stability and functionality.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2001.tb16087.x
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  • 2
    Electronic Resource
    Electronic Resource
    Estimation of Spoilage Bacterial Load on Meat by Fluorescein Diacetate Hydrolysis or Resazurin Reduction (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 62 (1997), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Resazurin reduction time (RR), fluorescein diacetate hydrolysis (FDA), and aerobic plate count (APC) were monitored in aerobically packaged beef steaks stored at 4°C. FDA hydrolysis increased, while RR decreased with increased APC. As bacterial load increased from ca. 102 CFU/cm2 to 108 CFU/cm2, FDA activity (A490) increased from 0.1 to 0.6 units and RR decreased from 22 hr to 〈1 hr. Linear regression performed between APC and RR, and APC and FDA revealed r-values of 0.94 (P〈0.001) and 0.92 (P〈0.001), respectively. Results indicated that RR and FDA could be used as rapid methods to estimate spoilage bacterial load in aerobically stored meat.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1997.tb04440.x
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  • 3
    Electronic Resource
    Electronic Resource
    Oxymyoglobin and Lipid Oxidation in Yellowfin Tuna (Thunnus albacares) Loins (2003)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 68 (2003), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The present study characterized oxymyoglobin (OxyMb) and lipid oxidation in yellowfin tuna, and determined the influence of various aldehydes on tuna OxyMb stability in vitro. Surface metmyoglobin accumulation and lipid oxidation increased in tuna steaks with time (P 〈 0.05). In both tuna steaks and patties, a* values decreased (P 〈 0.05) and hue angle increased following 6 d storage (P 〈 0.05). Sensory evaluation demonstrated increased discoloration and decreased odor acceptability in refrigerated steaks and patties over time (P 〈 0.05). Hexanal, hexenal, and 4-hydroxynonenal enhanced OxyMb oxidation relative to controls in vitro (P 〈 0.05). These results indicate a relationship between myoglobin and lipid oxidation in tuna, and that aldehydes known to be produced during lipid oxidation can accelerate tuna OxyMb oxidation in vitro. Keywords: yellowfin tuna, oxymyoglobin, lipid oxidation, discoloration, aldehydes
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2003.tb12310.x
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  • 4
    Electronic Resource
    Electronic Resource
    Effect of Water Activity on Lipid Oxidation and Protein Solubility in Freeze-dried Beef during Storage (2002)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 67 (2002), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: : Ground beef patties (15% fat) were freeze-dried to different aw endpoints and stored at 25°C or 49°C. Water activity, total moisture (%), lipid oxidation (TBARS@450nm), and protein solubility were evaluated. TBARS @450nm was favored at 49°C, but not at 25°C except at high aw range (p 〈 0.05), whereas protein solubility was greater at 25°C than 49°C (p 〈 0.05). TBARS@450nm values at 49°C were generally greatest at low aw range (p 〉 0.05). Protein solubility was lowest at medium aw at 49°C (p 〈 0.05), while at 25°C low aw protected protein solubility better than other low or high aw values.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2002.tb08768.x
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  • 5
    Electronic Resource
    Electronic Resource
    Canthaxanthin as an Antioxidant in a Liposome Model System and in Minced Patties from Rainbow Trout (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 64 (1999), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Canthaxanthin (CX) delayed formation of thiobarbituric acid reactive substances (TBARS) in a concentration-dependent manner in a ferrous chloride (FeCl2)-initiated liposome system at 37 °C (p 〈 0.05). CX delayed TBARS formation in minced flesh from rainbow trout (Oncorhynchus mykiss) at 6 d of 4 °C storage in trial 1, and at 0, 2, 4 and 6 d in trial 2 when compared with controls at 4 °C (p 〈 0.05). Day 0 TBARS values in trial 2 were equivalent to d 6 of trial 1. CX concentration and a* value decreased in minced trout flesh during 6 days of 4 °C storage (p 〈 0.05). Overall, CX demonstrated antioxidant activity in vitro and in the minced tissue of CX-supplemented rainbow trout.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1999.tb12264.x
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  • 6
    Electronic Resource
    Electronic Resource
    α-Tocopherol and Ascorbate Delay Oxymyoglobin and Phospholipid Oxidation In Vitro (1993)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 58 (1993), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: An oxymyoglobin liposome model was used to study the effects of α-tocopherol and/or ascorbate upon oxymyoglobin and lipid oxidation. Both oxidations were delayed (P〈0.05) by increased concentrations of α-tocopherol alone and α-tocopherol/ascorbate relative to controls. The 14 μ Mα-tocopherol/140 μM ascorbate treatment resulted in greatest delay in both oxymyoglobin and lipid oxidation. Ascorbate alone delayed oxymyoglobin oxidation; effectiveness diminished as ascorbate increased. Ascorbate showed a prooxidant effect toward lipid oxidation which was unchanged in the presence of EDTA. Results support the hypothesis that α-tocopherol retards lipid oxidation directly and OxyMb oxidation indirectly.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1993.tb06164.x
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  • 7
    Electronic Resource
    Electronic Resource
    Color Stability, Lipid Stability, and Nutrient Composition of Red and White Veal (1992)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 57 (1992), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Surface spectra of the two veal types revealed that red veal was more discolored than white veal by day 6 of 4° C storage (P〈0.05). Measurements of MetMb accumulation in minced muscle revealed a greater concentration of oxidized pigment for red veal on days 2 and 4 of 4° C storage (P〈0.05). Data support a tendency of red veal to undergo more rapid lipid oxidation than white veal during storage. There were no differences between the two veal types for pH, proximate analysis or fatty acid composition (P 〈 0.05). However, red veal contained higher levels of iron and zinc, and lower levels of cholesterol than white veal (P〈0.05). The results indicate that while red veal has a more limited shelf-life than white veal, it also has potential nutritional advantages.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1992.tb05481.x
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  • 8
    Electronic Resource
    Electronic Resource
    Influence of Aerobic Metmyoglobin Reducing Capacity on Color Stability of Beef (1990)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 55 (1990), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Slices of beef longissimus and gluteus medius muscles were stored sealed for 24, 48, 72, and 96 hr in a pigment-oxidizing atmosphere of 1%O2/99%N2. Greater (P〈0.05) metmyoglobin formation occurred with increased storage time and the gluteus medius was less (P〈0.05) color-stable than longissimus. Following storage in the low-O2 atmosphere, muscle slices were held 24 hr under aerobic conditions to allow pigment reduction. Absolute pigment reduction was greater (P〈0.05) in slices stored 72 and 96 hr than in those stored 24 and 48 hr. Relative reduction was maximal at 72 hr. Differences in color stability between longissimus and gluteus medius muscles do not appear to be due to aerobic pigment reduction.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1990.tb03915.x
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  • 9
    Electronic Resource
    Electronic Resource
    Reduction of Metmyoglobin by Extracts of Bovine Liver and Cardiac Muscle (1988)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 53 (1988), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Enzymatic reduction of metmyoglobin (in vivo) was investigated using a partially purified metmyoglobin reductase from bovine cardiac muscle. Greater substrate reduction (P〈0.05) occurred at pH 6.3 versus 7.0 or 7.3 and at 375°C compared to 22°C using either partially purified cytochrome as or potassium ferrocyanide as reaction mediators. Differences in effectiveness between potassium ferrocyanide and the cytochrome b, preparation were dependent on specific pH/temperature conditions. The cytochrome preparation alone (i.e. without metmyoglobin reductase) reduced metmyoglobin at a rate comparable to that of the reductase. At 22°C the cytochrome b=, preparation assay displayed much slower re-oxidation than the cardiac reductase/ferro-cyanide assay (48 vs 2 hr, respectively).
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1988.tb13531.x
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  • 10
    Electronic Resource
    Electronic Resource
    Improvement of Pigment and Lipid Stability in Holstein Steer Beef by Dietary Supplementation with Vitamin E (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 54 (1989), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Pigment and lipid oxidation was investigated in fresh ground sirloin from control and vitamin E-supplemented (370 I.U./head/day) Holstein steers. Alpha-tocopherol levels were higher (P〈0.05) in muscle from supplemented animals than from controls. During 6 days storage at 4°C, metmyoglobin accumulation and lipid oxidation (TBA) were greater (P〈0.05) in beef from control versus supplemented animals. TBA value and % metmyoglobin were highly correlated in the control (r = 0.91) and supplemented (r = 0.72) groups. TBA values of cooked sirloin slices subsequently stored for 2 days at 4°C, and for frozen ground sirloin patties stored at -18°C for 1.5 and 3 months, were lower (P〈0.05) in beef from supplemented animals than from controls. Meat which contained in excess of ca. 0.3 mg α-tocopherol/100 g tissue displayed the least oxidation of both pigments and lipids.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1989.tb07899.x
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