Effect of natural antioxidants on lipid oxidation of pork papad (original) (raw)
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Oxidation in fish-oil-enriched mayonnaise
European Food Research and Technology, 1999
A number of different analytical techniques (HPLC, GC-MS, sensory analysis, laser diffraction droplet size determination, confocal laser scanning microscopy and rheological measurements) were employed to elucidate both chemical, sensory, structural and rheological aspects of the oxidation process in mayonnaise containing 16% fish oil. The primary focus of the study was on the antioxidative effect of two different types of commercial propyl gallate mixtures: an oil-soluble and a water-soluble preparation. The effect of adding extra emulsifier (Panodan TR), used to manipulate the physical structure of the fish-oil-enriched mayonnaise and in turn affect the antioxidative activity of the propyl gallate mixtures, was also investigated. Mayonnaise with fish oil did not oxidise faster than mayonnaise without fish oil when judged from the chemical parameters tested. However, the fish-oil-enriched mayonnaises developed unpleasant off-odours and off-flavours much faster than the mayonnaise without fish oil. Addition of the two different propyl gallate mixtures not only influenced negatively the sensory qualities but also affected the structure and the rheological properties of the mayonnaise. Propyl gallate thus, in particular, promoted the development of fishy and rancid off-flavours during the storage of mayonnaise with fish oil, and this effect was especially pronounced for the water-soluble propyl gallate mixture. Four volatile oxidation compounds, namely 3-furaldehyde, 2,4-heptadienal, 2,4-decadienal and ethyl benzene, appeared to correlate to the fishy and rancid offflavours that developed in mayonnaises with propyl gallate. Addition of propyl gallate also resulted in increased peroxide values, and a less viscous mayonnaise with bigger droplets. The data thus demonstrated that the propyl gallate mixtures employed did not protect mayonnaise with fish oil against flavour deterioration due to oxidation during storage. In addition, the data showed that several structural and rheological parameters were affected by the addition of propyl gallate.
Arab Universities Journal of Agricultural Sciences, 2021
Two types of essential oils (thyme and Stachys) were used in this Estimation. The chemical composition, antioxidant activity (by DPPH assay) and the rancimat method were used to assess the stability effect of these essential oils. The tested oils were added to mayonnaise to evaluate its capability for inhibition of secondary oxidation products. By DPPH assay, antioxidant activity showed that thyme essential oil was the best antioxidant agent as radical scavenging agents at 450 and 500 ppm concentrations, even better than BHT at the 200 ppm concentration. As a typical antioxidant, butylated hydroxytoluene was used for comparison. The mayonnaise samples prepared by adding thyme, stachys essential oils and TBHQ (control +) at concentrations of 200,400, 600 and 200 ppm into the sunflower oil free from antioxidant. At the amounts used in this study, thyme and stachys oils were significantly successful in reducing the oxidation of sunflower oil, especially, at 500 ppm which showed more efficient than BHT. Specifically, in the presence of thyme oil, the induction period of sunflower oil was considerably elongated. However, butylated hydroxytoluene (BHT) was more efficient than thyme and Stachys oils at the 200-ppm concentration against oxidation of oils. all concentrations of thyme and stachys essential oils had an antioxidant activity similar to synthetic antioxidant of TBHQ at a concentration of 200 ppm for inhibition of secondary oxidation products in mayonnaise in comparison with the control sample. As a conveniently available source of natural antioxidants, thyme and stachys essential oils can be used for use in fats, oils and food containing fats.
Sensors & Transducers, 2010
This paper studies the stability of three types of mayonnaise (with 75 %, 50 % and 30 % of edible refined sunflower oil and other additives) by measuring colour on photoelectric tristimulus colorimeter "MOM-colour 100", showing the results in CIE (Y(%), l (nm) and Č (%)) and CIE L ´ a ´ b system immediately after preparation, after 90 and 180 days of warehousing, at temperature of +5°C. In parallel, sensory analysis was conducted by means of the analytical point system when a group of experienced tasters evaluated the appearance, colour, fragrance and taste, during the storage lasting up to 180 days. It was established that average estimates for the appearance, colour and both, statistically do not depend significantly on the contents of mayonnaise and statistically very much depend on the time of storage. The interaction of contents of mayonnaise and time of storage statistically significantly influences the average estimate of the appearance and to all sensory properties.
Characterization of Volatile Compounds in a Fermented and Dried Fish Product during Cold Storage
Journal of Food Science, 2007
The northern European production technique for dry-cured meat sausages was used to produce a sliceable, fermented, and dried fish product rich in omega-3 polyunsaturated fatty acids (PUFA). The fatty fish Atlantic salmon (Salmo salar), the lean fish saithe (Pollachius virens) (1:1, w/w), Lactobacillus sakei, and 4 different milk protein-based ingredients were used in the recipes. The changes in the volatile compounds during cold storage (+4 degrees C) of vacuum-packed dried sausages were studied by dynamic headspace gas chromatography-mass spectrometer (GC-MS). Of the 117 volatile compounds identified, alcohols, alkanes, esters, aldehydes, ketones, and compounds derived from amino acids were the most prevalent groups of volatiles. Thirty volatiles decreased and 17 increased significantly (P < 0.1) during storage for 15 wk. Despite the high content of PUFA, amino acid catabolism and ester synthesis led to larger changes in the composition of volatiles in the fish product than did lipid oxidation reactions. The milk-protein-based powders that were used to physically stabilize the fish oil did not affect the lipid oxidation compounds.
Effect of black cumin oil on the oxidative stability and sensory characteristics of mayonnaise
Journal of food science and technology, 2018
Mayonnaise is one of the most commonly used sauces all over the world but it is vulnerable to oxidation because of its high oil content. Using natural antioxidants instead of synthetic ones is a popular and promising topic in the food industry. The aim of this study was to increase the oxidative stability of mayonnaise using cold-pressed black cumin oil (BCO), which has high antioxidant activity due to its phenolic content. Four different mayonnaise formulations were used: Mayo-Control, Mayo-5% BCO, Mayo-10% BCO, and Mayo-20% BCO, which refer to a 0 (control), 5, 10, and 20% BCO replacement of total sunflower oil content, respectively. Thymoquinone content of the mayonnaises including BCO increased with the increasing BCO ratios. At the end of the storage for 4 weeks at 20 °C, peroxide values of Mayo-Control, Mayo-5% BCO, Mayo-10% BCO, and Mayo-20% BCO samples were recorded as 36.07 ± 1.51, 26.76 ± 0.67, 25.60 ± 0.57, and 17.66 ± 1.93 meq O/kg oil, respectively. The conjugated diene...
Journal of Sensory Studies, 1998
Mayonnaise is microbiologically stable, thus its sheFlife is determined by the change in its sensory properties, mainly flavor changes due to oxidative rancidity of its main component, oil. The effect of storage temperature, fat content and type ofpackage on the shev-life of a commercial mayonnaise was studied. Sensory descriptors with corresponding references are presented. The sensory descriptors which varied with storage time were: total aroma, and for flavor: egg, oily and oxidized. Rate of oxidizedflavor change was greater in whole fat than in low fat mayonnaise. For 10 cm' pouches, package related flavors were developed during storage. Shelflije f confidence interval for whole fat mayonnaise was 184 f 18, 24 f 9 and 20 f 5 days at 20, 35 and 45C, respectively. Development of oxidized flavor followed a zero order reaction rate, activation energy was 15 kcal/mol.
Lipids in Health and Disease, 2017
Background: Chicken meat contains higher percentage of polyunsaturated fatty acids that are susceptible to oxidative deterioration ultimately leading towards lower consumer acceptability for chicken meat products. Accordingly, meat processing industries are looking for combinations of natural antioxidants to enhance the oxidative stability and consumer acceptability of meat based products. The present study aimed to investigate the influence of directly added quercetin dihydrate in combination with α-tocopherol on oxidative stability, color characteristics, total carbonyls and flavor volatile compounds in chicken meat patties. Methods: Considering the preliminary studies, 3 levels of quercetin dihdrate @ 25, 50 and 100 mg/kg meat in combination with α-tocopherol at the rate 100 and 200 mg/kg meat were added to develop chicken meat patties and were stored at refrigeration temperature for 7 days. The oxidative stability of the antioxidant treated patties was determined by measuring malonaldehydes using TBARS and total carbonyls assay. The color (Lightness, redness and yellowness) of the patties was determined by using Konica Minolta Color Meter. Moreover, the volatile compounds were measured through gas chromatography at various storage intervals. Results: The results elucidated that quercetin dehydrate inclusion at the rate of 50 mg/kg meat as well as particularly 100 mg/kg meat decreased the oxidation by reducing generation of malonaldehydes and total carbonyls in treated patties. Highest value for TBARS at initiation of storage was reported in (T 0) as 1.93 ± 0.02 whereas lowest were reported in T 6 and T 5 as 0.37 ± 0.01 and 0.38 ± 0.03 that were increased to 3.47 ± 0.14, 0.90 ± 0.05 and 0.94 ± 0.34 at the completion of storage. Moreover, the lowest carbonyls also reported in T6 and the values at various storage intervals (1st, 3rd and 7th) were as 0.59 ± 0.025, 0.77 ± 0.015 and 1.02 ± 0.031, respectively. The antioxidants inclusion also inhibited volatile flavoring compounds particularly aldehydes like hexanal and pentanal in a dose dependent manner (p ≤ 0.05). Lowest hexanal values reported in T 6 as 2488 ± 103 followed by T 4 (3701 ± 111) at the start of the trial whereas highest in T 0 (control) as 54,768 ± 431 that were increased to 9569 ± 607, 112,550 ± 897 and 359,826 ± 1285, correspondingly. The hexanal, as a critical indicator for the determination of volatiles in meat based products, was decreased with the addition of antioxidants and its highest values were reported in control group. Conclusions: Quercetin dihydrate addition along with alpha tocopherol is a pragmatic choice to improve oxidative storability and volatile flavor compounds in cooked meat patties. The data obtained will help meat processor to better develop antioxidant enriched formulations to augment oxidative stability and quality of processed meat products.
Food Chemistry, 2016
Thermal degradation of eicosapentaenoic (EPA) and docosahexanoic (DHA) acids was investigated. As a novelty, EPA, DHA or fish oil (FO) were incorporated as ω-fatty acid sources into model systems containing fish powder produced via Maillard reactions. Aroma composition of the resulting products was determined and complemented with sensory evaluation. Heating of the oils led to a fast decrease of both, EPA and DHA, and to the development of characteristic volatile compounds including hexanal, 2,4-heptadienal and 4heptenal, the most abundant being (E,E)-2,4-heptadienal (132 ± 44 to 329 ± 122 µmol/g). EPA and DHA addition to the model systems increased the concentration of these characteristic volatile compounds. However, it did not have a considerable impact on the development of characteristic Maillard reaction products, such as pyrazines and some aldehydes. Finally, the results of the sensory evaluation illustrated that panellists would chose samples fortified with FO as the ones with a more pleasant aroma.
Fisheries and Aquatic Sciences
The aim of this research was to enhance the flavor of visceral extracts from skipjack tuna. Flavor precursors and the optimum condition for the Maillard reaction were determined. The flavor extract was prepared from the tuna viscera using Endo/Exo Protease controlled in 3 factors; temperature, enzyme amounts and incubation time. The optimal condition for producing tuna viscera protein hydrolysate (TVPH) was 60℃, 0.5% enzyme (w/w) and 4-hour incubation time. TVPH were further processed to tuna viscera flavor enhancer (TVFE) with Maillard reaction. The Maillard reactions of TVFE were conducted with or without supplements such as xylose, yeast extract and methionine. The Maillard volatile components were analyzed with gas chromatography-mass spectrometry. Sixteen volatiles such as 2-methylpropanal, methylpyrazine, 2,5-dimethylpyrazine, dimethyl disulfide and 2-acetylthaizone were newly formed via Maillard reaction and the similarity of volatile contents from TVPH and TVFE were virtualized using Pearson's correlation integrated with heat-map and principal component analysis. To virtualize aromagram of TVPH and TVFE, odor activity value and odor impact spectrum (OIS) techniques were applied. According to OIS results, 3-methylbutanal, 2-methylbutanal, 1-octen-3-ol 2,5-dimethylpyrazine, methional and dimethyl trisulfide were the potent odorants contributed to the meaty, creamy, and toasted aroma in TVFE.
Combined effect of MAP and active compounds on fresh blue fish burger
International Journal of Food Microbiology, 2009
The combined effects of three essential oils [thymol, lemon extract and grapefruit seed extract (GFSE)] and modified atmosphere packaging conditions (MAP) on quality retention of blue fish burgers was studied and discussed. In particular, samples were packaged in air and in three different gas mix compositions: 30:40:30 O 2 :CO 2 :N 2 , 50:50 O 2 :CO 2 and 5:95 O 2 :CO 2 . During a 28-day storage period at 4°C, the nutritional, microbiological and sensorial quality of the packed products was assessed. The potential development of biogenic amines was also evaluated. The obtained results highlight the possibility to improve the microbial quality of blue fish burgers by using very small amount of thymol (110 ppm), GFSE (100 ppm) and lemon extract (120 ppm) in combination with MAP. Based primarily on microbiological results, the combined use of the tested natural preservatives and a packaging system characterized by a high CO 2 -concentration, was able to guarantee the microbial acceptability of fish burgers until the 28th day of storage at 4°C. On the other hand, results from sensory analyses showed that sensorial quality was the sub-index that limited the burgers shelf life (to about 22-23 days), even if the proposed strategy was also effective in minimizing the sensory quality loss of the product having no effect on its nutritional quality.