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Muscle Foods (muscle + food)

Distribution by Scientific Domains

Chemistry	66%

Selected Abstracts

Use of Volatiles as Indicators of Lipid Oxidation in Muscle Foods

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY, Issue 1 2006
Carolyn F. Ross
ABSTRACT Lipid oxidation has long been recognized as a leading cause of quality deterioration in muscle foods and is often the decisive factor in determining food product storage life. Lipid oxidation generates a number of products, including volatile compounds, which are the major contributors to the development of rancid off-flavors and odors. Over the years, methodologies have been developed to quantify lipid oxidation products in muscle foods. This article reviews the analytical methods that have been used to quantify volatile compounds as indicators of lipid oxidation in muscle foods. The sampling methodologies of distillation/solvent extraction and headspace analysis, and isolation methods associated with gas chromatographic (GC) and high-performance liquid chromatography (HPLC) analyses are discussed. Within gas chromatographic methodologies, headspace (HS) sampling (static HS, dynamic purge-and-trap HS techniques, and solid-phase microextraction [SPME]) are addressed. [source]

Anti-oxidant activity of added tea catechins on lipid oxidation of raw minced red meat, poultry and fish muscle

INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 6 2001
Shuze Tang
The comparative anti-oxidative effects of added tea catechins (TC) and ,-tocopherol to raw minced red meat (beef and pork), poultry (chicken, duck and ostrich) and fish (whiting and mackerel) muscle on susceptibility to lipid oxidation were investigated during 10 days of refrigerated (4 °C) display. Fresh meats, poultry and fish, purchased from a local market, were trimmed to remove bones, skin and surface fat and minced through a 4 mm plate. The minced muscle of each species was treated with either the addition of 300 mg TC kg,1 minced muscle (TC300) or 300 mg ,-tocopherol kg,1 minced muscle (VE300). Minced muscle without any additives served as control (C). Oxidative stability (TBARS) was measured at 3-day intervals. Total lipids, fatty acid composition, total iron and haem iron from minced muscle for each species were also analysed. The susceptibility of untreated minced muscle to lipid oxidation was in the decreasing order: mackerel > beef > duck > ostrich > pork , chicken > whiting. This may be because of the different content of total fat, iron and fatty acid composition between species. The TC300 significantly (P < 0.05) reduced lipid oxidation compared with controls for all seven species as shown by lower TBARS values. The anti-oxidant potential of TC was two to fourfold greater than that of ,-tocopherol at the same concentration and this potential was species dependent. The VE300 showed limited capacity in inhibiting lipid oxidation for pork, chicken, duck and whiting. The results obtained show that TCs are powerful natural antioxidants when used in minced muscle food. [source]

FACTORS AFFECTING LIPID OXIDATION IN BREAST AND THIGH MUSCLE FROM CHICKEN, TURKEY AND DUCK

JOURNAL OF FOOD BIOCHEMISTRY, Issue 4 2010
Y. GONG
ABSTRACT Lipid oxidation occurred rapidly in turkey muscle, intermediate in duck and slowest in chicken. pH was lowest in turkey muscle. Chicken muscle had a lower content of polyunsaturated fatty acids compared with turkey and duck muscles. The aqueous fraction of duck breast inhibited hemoglobin-mediated lipid oxidation in washed muscle more effectively than aqueous fractions from turkey and chicken muscle. ,-Tocopherol content was highest in duck muscle, intermediate in chicken and lowest in turkey. Depletion of tocopherols during frozen storage was more rapid in turkey and duck compared with chicken. It was thought that the elevated tocopherol level in chicken muscle may be caused by less efficient catabolism via the omega hydroxylation pathway. However, tocopherol hydroxylase activity was similar in chicken compared with turkey liver microsomes. Heme pigment content was around sixfold higher in duck breast compared with chicken and turkey breast. Duck thigh had especially elevated pH. PRACTICAL APPLICATIONS This work describes a number of factors that explain the wide variation in oxidative stability (chicken > duck > turkey) when comparing muscle tissues from the three avian species. These factors include muscle pH, concentration of heme pigments, fatty acid unsaturation, inhibitors of lipid oxidation in the aqueous fraction of the muscle, tocopherol content in lipid phases and depletion rates of tocopherol. These factors should be considered when developing strategies to inhibit lipid oxidation in muscle foods. The relatively high content of ,-tocopherol in chicken muscle compared with turkey should be a subject of further research to better understand the mechanisms by which certain animal species preferentially deposit the molecule into muscle. [source]

Effects of Phosphates and Salt in Ground Raw and Cooked Farmed Cod (Gadus morhua) Muscle Studied by the Water Holding Capacity (WHC), and Supported by 31P-NMR Measurements

JOURNAL OF FOOD SCIENCE, Issue 3 2009
S.O. Johnsen
ABSTRACT:, A model system consisting of ground farmed cod muscle (80%, w/w) and added brine (20%, w/w) with different content and combinations of salt (0% and 3% in brine) and phosphorus compounds (mono-, di-, tri- and hexametaphosphates; 0% and 3% in brine) was used to simulate industrial brining of muscle foods. Individual phosphorus component concentrations and breakdown as function of time (0, 23 h) were analyzed using 31P-NMR spectroscopy. The effects of salt and phosphate on water holding capacity (WHC) were measured at similar sampling times, and interrelations between phosphorous components determined by NMR and WHC were established. Addition of salt led to a significant increase (+18%) in WHC, and the combined effect of salt and phosphates was even more pronounced (+29%). The positive effect of triphosphate and salt on WHC was also seen after cooking (+36% in raw and +41% in cooked cod muscle, relative to control), although NMR analysis showed a rapid breakdown of di- and triphosphates. [source]

Color stability of frozen whole tilapia exposed to pre-mortem treatment with carbon monoxide

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 8 2008
David Mantilla
Abstract BACKGROUND: Color of muscle foods plays a major role in consumer perception of meat quality. Carbon monoxide (CO) has been successfully used for improving color of packaged meat and fish products. In this study, we wanted to investigate pre-mortem treatment of live tilapia using 100% CO for its ability to improve the color of frozen whole tilapia. We compared untreated and CO-treated whole, gutted tilapia, frozen for 2 and 4 months at , 20 °C. Frozen tilapia samples were thawed overnight at 4 °C, filleted and analyzed for their color, heme peak wavelength and CO concentration. RESULTS: Euthanasia using CO significantly increased redness (a* value) and lightness (L* value) of tilapia white and red muscle. Frozen storage significantly (P < 0.05) decreased redness of both CO-treated and untreated tilapia. However, even after 4 months of frozen storage, a*-value of CO-treated tilapia was similar to fresh untreated tilapia fillets. Heme peak wavelengths of CO-euthanized tilapia were higher than in untreated tilapia and there was no significant (P > 0.05) decrease in heme peak wavelengths of CO-treated tilapia white and red muscle during frozen storage. The CO content of frozen euthanized tilapia fillets was significantly (P > 0.05) higher than in untreated fillets. In general, red muscle tissue of euthanized tilapia had a higher concentration of CO than white muscle. CONCLUSION: Color stability of tilapia fillets was significantly improved by pre-mortem CO treatment. The color of CO-treated fillets was retained during frozen storage compared to untreated fillets. Hence, pre-mortem CO treatment could be used as a new method for improving color of tilapia. Copyright © 2008 Society of Chemical Industry [source]