منابع مشابه
Effects of Gamma Irradiation on Residual Nitrite, Lipid Oxidation, Total Volatile Nitrogen and Color in Meat Products with Various Meat Contents
Background and Objectives: Gamma irradiation has been shown as an effective technology to decrease or eliminate microbial contamination in raw and cooked meat products. However, irradiation-induced physicochemical changes are important to accept the technology by meat industries and consumers. The objective of this study was to assess effects of gamma irradiation (0, 2, 4, 6 and 8 kGy) on nitri...
متن کاملSodium Chloride or Heme Protein Induced Lipid Oxidation in Raw, Minced Chicken Meat and Beef
Gheisari H.R., Møller J.K.S., Adamsen Ch.E., Skibsted L.H. (2010): Sodium chloride or heme protein induced lipid oxidation in raw, minced chicken meat and beef. Czech J. Food Sci., 28: 364–375. The objective of this study was to evaluate the effect of the salt (NaCl) level (0%, 1% and 6%) or the addition of metmyoglobin (MetMb) in the amount twice that in the natural muscle content on the oxida...
متن کاملEffect of manganese supplementation and source on carcass traits, meat quality, and lipid oxidation in broilers.
An experiment was conducted using a total of 336 one-day-old, Arbor Acres commercial male broilers to investigate the effect of dietary Mn supplementation on carcass traits, meat quality, lipid oxidation, relative enzyme activities in abdominal fat and meat, and Mn-containing superoxide dismutase (MnSOD) mRNA level in meat. Broilers were randomly allotted by BW to 1 of 8 replicate cages (6 chic...
متن کاملEffect of NaCl on protein and lipid oxidation in frozen yellowtail meat.
Protein carbonyl (PC) and malonaldehyde (MA) contents and protein extractability (PE) in yellowtail meat containing NaCl stored at -20 degrees C for 20 weeks were analyzed. Although the PC and MA contents increased in all samples, the PE value decreased in the samples containing NaCl. After 20 weeks of storage, the protein (approximately 97.4 kDa) disappeared in the samples containing NaCl.
متن کاملEffect of natural antioxidant combinations on lipid oxidation in cooked chicken meat during refrigerated storage.
The effect of combinations of sage, oregano and honey on lipid oxidation in cooked chicken meat during refrigeration at 4°C for 96h was determined. Chicken samples (thigh and breast) were then separated into five groups: control; butylated hydroxytoluene; oregano+sage; oregano+sage+5%honey and oregano+sage+10%honey. Quantitative measurements of thiobarbituric acid reactive substances, conjugate...
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ژورنال
عنوان ژورنال: Journal of Nutrition & Food Sciences
سال: 2016
ISSN: 2155-9600
DOI: 10.4172/2155-9600.1000494