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Liu M, Hu L, Deng N, Cai Y, Li H, Zhang B, Wang J. Effects of different hot-air drying methods on the dynamic changes in color, nutrient and aroma quality of three chili pepper ( Capsicum annuum L.) varieties. Food Chem X 2024; 22:101262. [PMID: 38450385 PMCID: PMC10915507 DOI: 10.1016/j.fochx.2024.101262] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2023] [Revised: 02/28/2024] [Accepted: 02/28/2024] [Indexed: 03/08/2024] Open
Abstract
The effects of constant and variable temperature hot-air drying methods on drying time, colors, nutrients, and volatile compounds of three chili pepper varieties were investigated in this study. Overall, the variable temperature drying could facilitate the removal of water, preserve surface color, and reduce the loss of total sugar, total acid, fat and capsaicin contents. Electronic-nose (E-nose) and gas chromatography-ion mobility spectroscopy (GC-IMS) analyses found that aldehydes, ketones, alcohols and esters contributed to the aroma of chili peppers. The drying process led to an increase in acids, furans and sulfides contents, while decreasing alcohols, esters and olefins levels. In addition, the three chili pepper varieties displayed distinct physical characteristics, drying times, chromatic values, nutrients levels and volatile profiles during dehydration. This study suggests variable temperature drying is a practical approach to reduce drying time, save costs, and maintain the commercial appeal of chili peppers.
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Affiliation(s)
- Miao Liu
- School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha 410114, China
- Prepared Dishes Modern Industrial College, Changsha University of Science and Technology, Changsha 410114, China
- Hunan Provincial Engineering Technology Research Center of Prepared Dishes, Changsha 410114, China
| | - Liu Hu
- School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha 410114, China
| | - Na Deng
- School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha 410114, China
- Prepared Dishes Modern Industrial College, Changsha University of Science and Technology, Changsha 410114, China
- Hunan Provincial Engineering Technology Research Center of Prepared Dishes, Changsha 410114, China
| | - Yongjian Cai
- School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha 410114, China
- Prepared Dishes Modern Industrial College, Changsha University of Science and Technology, Changsha 410114, China
- Hunan Provincial Engineering Technology Research Center of Prepared Dishes, Changsha 410114, China
| | - Hui Li
- School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha 410114, China
- Prepared Dishes Modern Industrial College, Changsha University of Science and Technology, Changsha 410114, China
- Hunan Provincial Engineering Technology Research Center of Prepared Dishes, Changsha 410114, China
| | - Bo Zhang
- School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha 410114, China
- Prepared Dishes Modern Industrial College, Changsha University of Science and Technology, Changsha 410114, China
- Hunan Provincial Engineering Technology Research Center of Prepared Dishes, Changsha 410114, China
| | - Jianhui Wang
- School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha 410114, China
- Prepared Dishes Modern Industrial College, Changsha University of Science and Technology, Changsha 410114, China
- Hunan Provincial Engineering Technology Research Center of Prepared Dishes, Changsha 410114, China
- Hunan Provincial Engineering Technology Research Center of Intelligent Manufacturing and Quality Safety of Xiang Flavoured Compound Seasoning for Chain Catering, Liuyang 410023, China
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Sarmiento-García A, Rubio B, Martinez B, García JJ, Vieira C. Effect of dietary fat on proximal composition, sensorial analysis and shelf life of a traditional Spanish cooked pork product "Lomo de Sajonia" from Iberian pork. Anim Sci J 2024; 95:e13934. [PMID: 38581380 DOI: 10.1111/asj.13934] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2023] [Revised: 01/18/2024] [Accepted: 02/05/2024] [Indexed: 04/08/2024]
Abstract
This study aims to evaluate the effect of different dietary fat sources on the quality of a Spanish-cooked meat product Lomo de Sajonia (LSA) and its shelf-life. Forty loins were selected from Iberian pigs fed four dietary treatments containing pork fat (G-1), Greedy-Grass Olive® (GGO) (enriched oleic-acid oil) (G-2), G-2 and high oleic sunflower (G-3), and G-3 plus a mixture of commercial organic acids (Bioll®) (G-4). Loins were manufactured to obtain LSA, and the quality and sensorial attributes were assessed. The shelf life was established according to microbial count and sensorial analysis, which was packed in a modified atmosphere and stored under retail conditions. All meat quality parameters of LSA remained stable in all groups, except fat content and overall liking, which showed the highest values for G-2 LSA. Regarding the shelf life, sensorial attributes remained acceptable in all groups during storage time, while a delay in microbial growth was recorded for the LSA of G-3. According to the results, including GGO in Iberian pig diets could enhance LSA traits, possibly linked to increased assimilation compared with conventional fat sources. However, adding organic acids to the diet did not have the expected effect on improving the shelf life of the LSA.
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Affiliation(s)
- Ainhoa Sarmiento-García
- Área de Producción Animal, Departamento de Construcción y Agronomía, Facultad de Agricultura y Ciencias Ambientales, Universidad de Salamanca, Salamanca, Spain
- Estación Tecnológica de la Carne, Instituto Tecnológico Agrario de Castilla y León (ITACyL), Salamanca, Spain
| | - Begoña Rubio
- Estación Tecnológica de la Carne, Instituto Tecnológico Agrario de Castilla y León (ITACyL), Salamanca, Spain
| | - Beatriz Martinez
- Estación Tecnológica de la Carne, Instituto Tecnológico Agrario de Castilla y León (ITACyL), Salamanca, Spain
| | - Juan-José García
- Estación Tecnológica de la Carne, Instituto Tecnológico Agrario de Castilla y León (ITACyL), Salamanca, Spain
| | - Ceferina Vieira
- Estación Tecnológica de la Carne, Instituto Tecnológico Agrario de Castilla y León (ITACyL), Salamanca, Spain
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Wei HS, Berekute AK, Siregar S, Yu KP. High-efficiency carbon-coated steel wool filter for controlling cooking-induced oil smoke. ENVIRONMENTAL POLLUTION (BARKING, ESSEX : 1987) 2023; 334:122144. [PMID: 37414121 DOI: 10.1016/j.envpol.2023.122144] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/05/2023] [Revised: 06/29/2023] [Accepted: 07/03/2023] [Indexed: 07/08/2023]
Abstract
Cooking oil smoke (COS) contains many harmful substances, such as particulate matter, formaldehyde, and phenyl esters. Currently, commercial COS treatment equipment is expensive and requires a large space. Furthermore, a large amount of agricultural waste is generated and is mainly burned onsite, producing large amounts of greenhouse gases and air pollutants. This waste could be reused as a precursor for biochar and activated carbon. Therefore, this research used saccharification and catalytic hydrothermal carbonization to process rice straw and produce compact carbon-based filters (steel wool-C) for removing cooking-induced pollutants. Scanning electron microscopy indicated that carbon layers were coated on the steel wool. The Brunauer-Emmett-Teller surface area of the carbon filter was 71.595 m2/g, 43 times larger than that of steel wool. The steel wool filter removed 28.9%-45.4% of submicron aerosol particles. Adding a negative air ionizer (NAI) to the filter system enhanced the particle removal efficiency by 10%-25%. The removal efficiency of total volatile organic compounds was 27.3%-37.1% with the steel wool filter, but 57.2%-74.2% with the carbon-containing steel wool filter, and the NAI improved the removal efficiency by approximately 1%-5%. The aldehyde removal efficiency of the carbon filter with NAI was 59.0%-72.0%. Conclusively, the compact steel wool-C and NAI device could be promising COS treatment equipment for households and small eateries.
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Affiliation(s)
- Ho-Sheng Wei
- Institute of Environmental and Occupational Health Sciences, National Yang Ming Chiao Tung University, Taipei, 11221, Taiwan
| | - Abiyu Kerebo Berekute
- Institute of Environmental and Occupational Health Sciences, National Yang Ming Chiao Tung University, Taipei, 11221, Taiwan; Department of Chemistry, College of Natural and Computational Sciences, Arba Minch University, Arbaminch, Ethiopia
| | - Sepridawati Siregar
- Institute of Environmental and Occupational Health Sciences, National Yang Ming Chiao Tung University, Taipei, 11221, Taiwan; Faculty of Mineral Technology, AKPRIND Institute of Science & Technology, Yogyakarta, Indonesia
| | - Kuo-Pin Yu
- Institute of Environmental and Occupational Health Sciences, National Yang Ming Chiao Tung University, Taipei, 11221, Taiwan.
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Huang WW, Sallah-Ud-Din R, Dlamini WN, Berekute AK, Getnet ME, Yu KP. Effectiveness of a covered oil-free cooking process on the abatement of air pollutants from cooking meats. Heliyon 2023; 9:e19531. [PMID: 37809458 PMCID: PMC10558720 DOI: 10.1016/j.heliyon.2023.e19531] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2023] [Revised: 08/20/2023] [Accepted: 08/25/2023] [Indexed: 10/10/2023] Open
Abstract
Cooking events can generate household air pollutants that deteriorate indoor air quality (IAQ), which poses a threat to human health and well-being. In this study, the emission characteristics and emission factors (EFs) of air pollutants of different meats (beef, lamb, chicken, pork, and fish) cooked by a novel oil-free process and common with-oil processes were investigated. Oil-free cooking tends to emit lower total volatile organic compound (TVOC) levels and fewer submicron smoke particles and can reduce the intake of fat and calories. However, TVOC emissions during oil-free cooking were significantly different, and the lamb EFs were nearly 8 times higher than those during with-oil cooking. The particle-bound polycyclic aromatic hydrocarbon (ƩPPAH) and benzo(a)pyrene-equivalent (ƩBaPeq) EFs during with-oil cooking ranged from 76.1 to 140.5 ng/g and 7.7-12.4 ng/g, respectively, while those during oil-free cooking ranged from 41.0 to 176.6 ng/g and 5.4-47.6 ng/g, respectively. The ƩPPAH EFs of chicken, pork, and fish were lower during oil-free cooking than during cooking with oil. Furthermore, the ƩBaPeq EFs of beef, chicken, pork, and fish were lower during oil-free cooking than during cooking with oil. Therefore, it is recommended to use the oil-free method to cook chicken, pork, and fish to reduce ƩPPAH and ƩBaPeq emissions, but not recommended to cook lamb due to the increase of ƩBaPeq emissions. The with-oil uncovered cooking EFs of aldehydes ranged from 3.77 to 22.09 μg/g, and those of oil-free cooking ranged from 4.88 to 19.96 μg/g. The aldehyde EFs were lower during oil-free covered cooking than with-oil uncovered cooking for beef, chicken, and fish. This study provides a better realizing of new cooking approaches for the reduction of cooking-induced emission, but further research on the effects of food composition (moisture and fat) and characteristics is needed.
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Affiliation(s)
- Wei-Wen Huang
- Institute of Environmental and Occupational Health Sciences, National Yang-Ming Chiao Tung University, Taipei, Taiwan(ROC)
| | - Rasham Sallah-Ud-Din
- Institute of Environmental and Occupational Health Sciences, National Yang-Ming Chiao Tung University, Taipei, Taiwan(ROC)
- Department of International Ph.D. Program in Environmental Sciences and Technology, University System of Taiwan, Taipei, Taiwan(ROC)
| | - Wonder Nathi Dlamini
- Institute of Environmental and Occupational Health Sciences, National Yang-Ming Chiao Tung University, Taipei, Taiwan(ROC)
- Department of International Ph.D. Program in Environmental Sciences and Technology, University System of Taiwan, Taipei, Taiwan(ROC)
| | - Abiyu Kerebo Berekute
- Institute of Environmental and Occupational Health Sciences, National Yang-Ming Chiao Tung University, Taipei, Taiwan(ROC)
- Department of Chemistry, College of Natural and Computational Sciences, Arba Minch University, Arbaminch, Ethiopia
| | | | - Kuo-Pin Yu
- Institute of Environmental and Occupational Health Sciences, National Yang-Ming Chiao Tung University, Taipei, Taiwan(ROC)
- Department of International Ph.D. Program in Environmental Sciences and Technology, University System of Taiwan, Taipei, Taiwan(ROC)
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Li MY, Liu LZ, Xin Q, Zhou J, Zhang X, Zhang R, Wu Z, Yi J, Dong M. Downregulation of mTORC1 and Mcl-1 by lipid-oversupply contributes to islet β-cell apoptosis and dysfunction. Biochim Biophys Acta Mol Cell Biol Lipids 2023; 1868:159332. [PMID: 37196823 DOI: 10.1016/j.bbalip.2023.159332] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2022] [Revised: 04/22/2023] [Accepted: 04/30/2023] [Indexed: 05/19/2023]
Abstract
Pancreatic β-cell apoptosis is a key feature of diabetes and can be induced by chronic exposure to saturated fatty acids (FAs). However, the underlying mechanisms remain poorly understood. We presently evaluated the role of Mcl-1 and mTOR in mice fed with high-fat-diet (HFD) and β-cells exposed to the overloaded palmitic acid (PA). Compared with normal-chow-diet (NCD)-fed mice, HFD group showed impaired glucose tolerance after two months. Along with the diabetes progression, pancreatic islets first became hypertrophic and then atrophic, the ratio of β-cell:α-cell increased in the islets of four months HFD-fed mice while decreased after six months. This process was accompanied by significantly increased β-cell apoptosis and AMPK activity, and decreased Mcl-1 expression and mTOR activity. Consistently, glucose-induced insulin secretion dropped. In terms of mechanism, PA with lipotoxic dose could activate AMPK, which in turn inhibited ERK-stimulated Mcl-1Thr163 phosphorylation. Meanwhile, AMPK blocked Akt activity to release Akt inhibition on GSK3β, followed by GSK3β-initiated Mcl-1Ser159 phosphorylation. The context of Mcl-1 phosphorylation finally led to its degradation by ubiquitination. Also, AMPK inhibited the activity of mTORC1, resulting in a lower level of Mcl-1. Suppression of mTORC1 activity and Mcl-1 expression positively related to β-cell failure. Alteration of Mcl-1 or mTOR expression rendered different tolerance of β-cell to different dose of PA. In conclusion, lipid oversupply-induced dual modulation of mTORC1 and Mcl-1 finally led to β-cell apoptosis and impaired insulin secretion. The study may help further understand the pathogenesis of β-cell dysfunction in case of dyslipidemia, and provide promising therapeutic targets for diabetes.
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Affiliation(s)
- Ming-Yue Li
- Department of Physiology, School of Basic Medical Sciences, Shenzhen University Medical School, Shenzhen University, Shenzhen 518055, Guangdong, China; GuangZhou Laboratory, No.9 XingDaoHuanBei Road, Guangzhou International Bio Island, Guangzhou 510005, Guangdong, China
| | - Li-Zhong Liu
- Department of Physiology, School of Basic Medical Sciences, Shenzhen University Medical School, Shenzhen University, Shenzhen 518055, Guangdong, China
| | - Qihang Xin
- Department of Physiology, School of Basic Medical Sciences, Shenzhen University Medical School, Shenzhen University, Shenzhen 518055, Guangdong, China
| | - Jiaying Zhou
- Department of Physiology, School of Basic Medical Sciences, Shenzhen University Medical School, Shenzhen University, Shenzhen 518055, Guangdong, China
| | - Xiaoyang Zhang
- Department of Physiology, School of Basic Medical Sciences, Shenzhen University Medical School, Shenzhen University, Shenzhen 518055, Guangdong, China
| | - Rui Zhang
- GuangZhou Laboratory, No.9 XingDaoHuanBei Road, Guangzhou International Bio Island, Guangzhou 510005, Guangdong, China
| | - Zangshu Wu
- GuangZhou Laboratory, No.9 XingDaoHuanBei Road, Guangzhou International Bio Island, Guangzhou 510005, Guangdong, China
| | - Junbo Yi
- Department of Physiology, School of Basic Medical Sciences, Shenzhen University Medical School, Shenzhen University, Shenzhen 518055, Guangdong, China
| | - Ming Dong
- GuangZhou Laboratory, No.9 XingDaoHuanBei Road, Guangzhou International Bio Island, Guangzhou 510005, Guangdong, China.
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Zhang Y, Wang X, Zeng Q, Deng Y, Xie P, Zhang C, Huang L. A new insight into synergistic effects between endogenous phenolic compounds additive and α-tocopherol for the stability of olive oil. Food Chem 2023; 427:136667. [PMID: 37364319 DOI: 10.1016/j.foodchem.2023.136667] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2023] [Revised: 05/21/2023] [Accepted: 06/16/2023] [Indexed: 06/28/2023]
Abstract
Investigation of edible oil stability involves interactions between additive polyphenols and the inherent tocopherols. The work aimed to identify endogenous polyphenols to produce the synergistic effect with α-tocopherol in olive oil and to find the right action ratio. Caffeic acid and quercetin were selected from the 15 main endogenous phenolic compounds in olive oil. Quercetin had the strongest synergistic effect with α-tocopherol at 2:1 in the olive oil model. The rate of 2:1 also was the turning point of the change of synergism. Furthermore, the addition of quercetin and α-tocopherol at 2:1 to olive oil resulted in lower POV, K232, K270, and secondary oxidation products such as (E, E)-2,4-decadienal and 2-pentylfuran than the olive oil model with a single antioxidant in three months of accelerated oxidation. The dynamic changes of antioxidants during oxidation in olive oil indicated that their synergistic effect was the repair and regeneration of α-tocopherol by quercetin.
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Affiliation(s)
- Yang Zhang
- Institute of Chemical Industry of Forest Products, CAF, National Engineering Laboratory for Biomass Chemical Utilization, Key and Open Laboratory on Forest Chemical Engineering, SFA, Key Laboratory of Biomass Energy and Material, Jiangsu Province, Nanjing 210042, China; Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing 210037, China.
| | - Xiang Wang
- Institute of Chemical Industry of Forest Products, CAF, National Engineering Laboratory for Biomass Chemical Utilization, Key and Open Laboratory on Forest Chemical Engineering, SFA, Key Laboratory of Biomass Energy and Material, Jiangsu Province, Nanjing 210042, China; Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing 210037, China.
| | - Qingyue Zeng
- Institute of Chemical Industry of Forest Products, CAF, National Engineering Laboratory for Biomass Chemical Utilization, Key and Open Laboratory on Forest Chemical Engineering, SFA, Key Laboratory of Biomass Energy and Material, Jiangsu Province, Nanjing 210042, China; Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing 210037, China.
| | - Yejun Deng
- Institute of Chemical Industry of Forest Products, CAF, National Engineering Laboratory for Biomass Chemical Utilization, Key and Open Laboratory on Forest Chemical Engineering, SFA, Key Laboratory of Biomass Energy and Material, Jiangsu Province, Nanjing 210042, China; Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing 210037, China.
| | - Pujun Xie
- Institute of Chemical Industry of Forest Products, CAF, National Engineering Laboratory for Biomass Chemical Utilization, Key and Open Laboratory on Forest Chemical Engineering, SFA, Key Laboratory of Biomass Energy and Material, Jiangsu Province, Nanjing 210042, China; Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing 210037, China.
| | - Caihong Zhang
- Institute of Chemical Industry of Forest Products, CAF, National Engineering Laboratory for Biomass Chemical Utilization, Key and Open Laboratory on Forest Chemical Engineering, SFA, Key Laboratory of Biomass Energy and Material, Jiangsu Province, Nanjing 210042, China; Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing 210037, China.
| | - Lixin Huang
- Institute of Chemical Industry of Forest Products, CAF, National Engineering Laboratory for Biomass Chemical Utilization, Key and Open Laboratory on Forest Chemical Engineering, SFA, Key Laboratory of Biomass Energy and Material, Jiangsu Province, Nanjing 210042, China; Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing 210037, China.
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Sarmiento-García A, Vieira-Aller C. Improving Fatty Acid Profile in Native Breed Pigs Using Dietary Strategies: A Review. Animals (Basel) 2023; 13:ani13101696. [PMID: 37238126 DOI: 10.3390/ani13101696] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2023] [Revised: 05/13/2023] [Accepted: 05/17/2023] [Indexed: 05/28/2023] Open
Abstract
Meat from native-bred animals is growing in popularity worldwide due to consumers' perception of its higher quality than meat from industrial farms. The improvement in indigenous pork has been related to increased intramuscular and unsaturated fat and a reduced saturated fat content resulting in a healthy product with enhanced sensorial attributes. This manuscript aims to provide an overview offering useful information about the fat content and the fatty acid profile of different autochthonous pork. Fat content and fatty acid profile are greater in native than in industrial pig breeds, even though certain factors, such as genetics, nutrition, farming system, age, or slaughter weight, may influence these variations. Among that, studies on dietary strategies to improve these parameters have been evaluated. According to the results obtained, many natural ingredients could have a positive effect on the lipid profile when added to indigenous pigs' diets. This fact may promote autochthonous pork intake. Nevertheless, there is a wide range of potential natural ingredients to be added to the indigenous pig diet that needs to be evaluated.
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Affiliation(s)
- Ainhoa Sarmiento-García
- Área de Producción Animal, Departamento de Construcción y Agronomía, Facultad de Agricultura y Ciencias Ambientales, Universidad de Salamanca, Av. de Filiberto Villalobos 119, 37007 Salamanca, Spain
- Estación Tecnológica de la Carne, Instituto Tecnológico Agrario de Castilla y León (ITACyL), Calle Filiberto Villalobos 5, 37770 Guijuelo, Spain
| | - Ceferina Vieira-Aller
- Estación Tecnológica de la Carne, Instituto Tecnológico Agrario de Castilla y León (ITACyL), Calle Filiberto Villalobos 5, 37770 Guijuelo, Spain
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Borges A, Baptista E, Aymerich T, Alves S, Gama L, Fraqueza M. Inactivation of Listeria monocytogenes by pulsed light in packaged and sliced salpicão, a ready-to-eat traditional cured smoked meat sausage. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114641] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/18/2023]
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Protective Effects of Four Natural Antioxidants on Hydroxyl-Radical-Induced Lipid and Protein Oxidation in Yak Meat. Foods 2022; 11:foods11193062. [PMID: 36230138 PMCID: PMC9564240 DOI: 10.3390/foods11193062] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2022] [Revised: 09/24/2022] [Accepted: 09/29/2022] [Indexed: 11/25/2022] Open
Abstract
The impacts of natural antioxidants, including ferulic acid, diallyl sulfide, α-tocopherol, and rutin, at a level of 0.2 g/kg on lipid and protein oxidation of minced yak meat in a hydroxyl-radical-generating system were investigated, and the effectiveness was compared with synthetic antioxidant 2,6-di-tert-butyl-4-methylphenol (BHT). The exposure of yak meat to oxidative stress from 12 h to 24 h elevated lipid and protein oxidation. Treatments with antioxidants resulted in significantly lower peroxides, conjugated dienes, and thiobarbituric acid-reactive substances, and were also effective in retarding the formation of carbonyl groups, reducing the loss of sulfhydryl groups and protecting α-helix contents, of which ferulic acid and rutin were the most effective. Myosin heavy chain underwent lower degradation in the samples treated with ferulic acid or rutin compared with the oxidized control and other antioxidant treatments, while that of the BHT treatment showed a similar intensity with oxidized control at 24 h of oxidation. The physical stability of myofibrillar proteins in samples with antioxidants from high to low was rutin, ferulic acid, α-tocopherol, and BHT~diallyl sulfide. These results indicate that rutin and ferulic acid may be promising antioxidants in inhibiting the oxidative reactions during the processing of yak meat.
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Baptista E, Borges A, Aymerich T, Alves SP, da Gama LT, Fernandes H, Fernandes MJ, Fraqueza MJ. Pulsed Light Application for Campylobacter Control on Poultry Meat and Its Effect on Colour and Volatile Profile. Foods 2022; 11:2848. [PMID: 36140975 PMCID: PMC9498210 DOI: 10.3390/foods11182848] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2022] [Revised: 09/02/2022] [Accepted: 09/08/2022] [Indexed: 11/17/2022] Open
Abstract
Campylobacter on poultry meat needs to be controlled to reduce the risk of infection caused by the consumption of chicken meat. Pulsed light (PL) application on poultry meat was studied to control Campylobacter spp. The effect of this technology was evaluated regarding poultry meat colour and volatile compound changes. Two breast sample groups were prepared: inoculated with Campylobacter (107 bacteria of Campylobacter jejuni strains) and not inoculated. Samples were submitted to PL, five pulses/s of 300 ms, 1 Hz, and 1 J/cm2 in the apparatus, PL Tecum unit (Claranor). A response surface experimental design was applied regarding the factors of voltage (1828 to 3000 W) and distance to the source UV lamp (2.6 to 5.4 cm). The binomial factorial treatment (voltage and distance) with PL induced different energy doses (fluence J/cm2) received by samples, 2.82 to 9.67 J/cm2. Poultry meat pulsed light treated had a significant decrease of Enterobacteriaceae counts. The treatments applied were unable to reduce 1 log Campylobacter cfu/g of poultry meat. The poultry meat PL treated became slightly light, redder, and yellower than those not treated. PL can decrease the proportion of aldehydes on total volatiles in meat, particularly on those associated with chicken-like, chicken skin-like, and sweet odour notes in fresh poultry meat. Further studies of PL with higher energy doses will be necessary to confirm if there are Campylobacter reductions and about poultry meat treated under storage to evaluate if volatile compounds can affect the flavour of PL-treated meat samples.
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Affiliation(s)
- Esther Baptista
- CIISA—Centre for Interdisciplinary Research in Animal Health, AL4AnimalS—Associate Laboratory for Animal and Science, Faculty of Veterinary Medicine, University of Lisbon, Avenida da Universidade Técnica, Polo Universitário do Alto da Ajuda, 1300-477 Lisbon, Portugal
| | - Ana Borges
- CIISA—Centre for Interdisciplinary Research in Animal Health, AL4AnimalS—Associate Laboratory for Animal and Science, Faculty of Veterinary Medicine, University of Lisbon, Avenida da Universidade Técnica, Polo Universitário do Alto da Ajuda, 1300-477 Lisbon, Portugal
| | - Teresa Aymerich
- IRTA—Institut de Recerca i Tecnologia Agroalimentàries, 17121 Monells, Spain
| | - Susana P. Alves
- CIISA—Centre for Interdisciplinary Research in Animal Health, AL4AnimalS—Associate Laboratory for Animal and Science, Faculty of Veterinary Medicine, University of Lisbon, Avenida da Universidade Técnica, Polo Universitário do Alto da Ajuda, 1300-477 Lisbon, Portugal
| | - Luís Telo da Gama
- CIISA—Centre for Interdisciplinary Research in Animal Health, AL4AnimalS—Associate Laboratory for Animal and Science, Faculty of Veterinary Medicine, University of Lisbon, Avenida da Universidade Técnica, Polo Universitário do Alto da Ajuda, 1300-477 Lisbon, Portugal
| | - Helena Fernandes
- CIISA—Centre for Interdisciplinary Research in Animal Health, AL4AnimalS—Associate Laboratory for Animal and Science, Faculty of Veterinary Medicine, University of Lisbon, Avenida da Universidade Técnica, Polo Universitário do Alto da Ajuda, 1300-477 Lisbon, Portugal
| | - Maria José Fernandes
- CIISA—Centre for Interdisciplinary Research in Animal Health, AL4AnimalS—Associate Laboratory for Animal and Science, Faculty of Veterinary Medicine, University of Lisbon, Avenida da Universidade Técnica, Polo Universitário do Alto da Ajuda, 1300-477 Lisbon, Portugal
| | - Maria João Fraqueza
- CIISA—Centre for Interdisciplinary Research in Animal Health, AL4AnimalS—Associate Laboratory for Animal and Science, Faculty of Veterinary Medicine, University of Lisbon, Avenida da Universidade Técnica, Polo Universitário do Alto da Ajuda, 1300-477 Lisbon, Portugal
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11
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Burgeon C, Font-i-Furnols M, Garrido MD, Linares MB, Brostaux Y, Sabeña G, Fauconnier ML, Panella-Riera N. Can sensory boar taint levels be explained by fatty acid composition and emitted volatile organic compounds in addition to androstenone and skatole content? Meat Sci 2022; 195:108985. [DOI: 10.1016/j.meatsci.2022.108985] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2022] [Revised: 09/13/2022] [Accepted: 09/13/2022] [Indexed: 11/30/2022]
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12
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Li J, Xu Y, Du W, Jin L, Ren P, Ren F, Xie JC. Comparative analysis of aroma compounds in Chinese traditional dry-rendered fat by HS/GC-IMS, SPME/GC-MS, and SPME/GC-O. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2021.104378] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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13
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Supplementation of Enriched Polyunsaturated Fatty Acids and CLA Cheese on High Fat Diet: Effects on Lipid Metabolism and Fat Profile. Foods 2022; 11:foods11030398. [PMID: 35159548 PMCID: PMC8834222 DOI: 10.3390/foods11030398] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2021] [Revised: 01/26/2022] [Accepted: 01/28/2022] [Indexed: 12/13/2022] Open
Abstract
Epidemiological studies have demonstrated a positive relationship between dietary fat intake and the onset of several metabolic diseases. This association is particularly evident in a diet rich in saturated fatty acids, typical of animal foods, such as dairy products. However, these foods are the main source of fatty acids with a proven nutraceutical effect, such as the ω-3 fatty acid α-linolenic acid (ALA) and the conjugated linoleic acid (CLA), which have demonstrated important roles in the prevention of various diseases. In the present study, the effect of a supplementation with cheese enriched with ω-3 fatty acids and CLA on the metabolism and lipid profiles of C57bl/6 mice was evaluated. In particular, the analyses were conducted on different tissues, such as liver, muscle, adipose tissue and brain, known for their susceptibility to the effects of dietary fats. Supplementing cheese enriched in CLA and ω-3 fats reduced the level of saturated fat and increased the content of CLA and ALA in all tissues considered, except for the brain. Furthermore, the consumption of this cheese resulted in a tissue-specific response in the expression levels of genes involved in lipid and mitochondrial metabolism. As regards genes involved in the inflammatory response, the consumption of enriched cheese resulted in a reduction in the expression of inflammatory genes in all tissues analyzed. Considering the effects that chronic inflammation associated with a high-calorie and high-fat diet (meta-inflammation) or aging (inflammaging) has on the onset of chronic degenerative diseases, these data could be of great interest as they indicate the feasibility of modulating inflammation (thus avoiding/delaying these pathologies) with a nutritional and non-pharmacological intervention.
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14
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Liu G, Zhu W, Li S, Zhou W, Zhang H, Wang J, Liu X, Zhang J, Liang L, Xu X. Antioxidant capacity and interaction of endogenous phenolic compounds from tea seed oil. Food Chem 2021; 376:131940. [PMID: 34968910 DOI: 10.1016/j.foodchem.2021.131940] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2021] [Revised: 12/18/2021] [Accepted: 12/20/2021] [Indexed: 11/04/2022]
Abstract
Endogenous phenols play a significant role in delaying oil rancidity. In this study, the profile of 22 endogenous phenols was determined from tea seed oil by UPLC-MS/MS, of which 15 phenols were identified for the first time. Then seven phenols with high content and strong antioxidant capacity were selected to investigate interaction using the DPPH· and Rancimat. It was found that the interaction of combinations was inconsistent in different media. Combined quercetin + esculetin, caffeoyl tartaric acid + esculetin, caffeoyl tartaric acid + gentisic acid and esculetin + gentisic acid showed synergistic antioxidant effects in oil and ethanol systems. Moreover, through the evaluation of the lipid oxidation process, combined esculetin + gentisic acid exhibited the greatest synergistic antioxidant effect. Notably, combined quercetin + esculetin had an inhibitory effect on the formation of volatile compounds. These findings may provide a basis for explaining the oxidation stability of tea seed oil.
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Affiliation(s)
- Guoyan Liu
- College of Food Science and Engineering, Yangzhou University, 225127 Yangzhou, Jiangsu Province, China
| | - Wenqi Zhu
- College of Food Science and Engineering, Yangzhou University, 225127 Yangzhou, Jiangsu Province, China
| | - Sitong Li
- College of Food Science and Engineering, Yangzhou University, 225127 Yangzhou, Jiangsu Province, China
| | - Wanli Zhou
- College of Food Science and Engineering, Yangzhou University, 225127 Yangzhou, Jiangsu Province, China
| | - Huijuan Zhang
- Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University, Beijing 100048, China; China-Canada Joint Lab of Food Nutrition and Health (Beijing), Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Jing Wang
- Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University, Beijing 100048, China; China-Canada Joint Lab of Food Nutrition and Health (Beijing), Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Xiaofang Liu
- College of Food Science and Engineering, Yangzhou University, 225127 Yangzhou, Jiangsu Province, China
| | - Jixian Zhang
- College of Food Science and Engineering, Yangzhou University, 225127 Yangzhou, Jiangsu Province, China
| | - Li Liang
- College of Food Science and Engineering, Yangzhou University, 225127 Yangzhou, Jiangsu Province, China.
| | - Xin Xu
- College of Food Science and Engineering, Yangzhou University, 225127 Yangzhou, Jiangsu Province, China.
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15
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Zappaterra M, Catillo G, Lo Fiego DP, Belmonte AM, Padalino B, Davoli R. Describing backfat and Semimembranosus muscle fatty acid variability in heavy pigs: Analysis of non-genetic factors. Meat Sci 2021; 183:108645. [PMID: 34399151 DOI: 10.1016/j.meatsci.2021.108645] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2021] [Revised: 08/04/2021] [Accepted: 08/06/2021] [Indexed: 12/27/2022]
Abstract
This study aimed to describe the multivariate structure of Semimembranosus muscle and backfat fatty acid (FA) composition in 798 Italian Large White heavy pigs and to investigate the effects of environmental factors and carcass characteristics on FA variations. The total FA variability in muscle and backfat was characterized by a negative correlation between saturated and polyunsaturated FAs, which strongly depended on the carcass adiposity. Slaughtering season was also relevant, with pigs slaughtered in autumn having more n-6 FAs and eicosadienoic acid in backfat, while pigs slaughtered in winter displayed more saturated FAs. Regarding Semimembranosus muscle, pigs with heavier belly cuts and slaughtered in autumn had higher proportions of cis-vaccenic and palmitoleic acids, while those slaughtered in summer had more saturated FAs. Slaughtering season emerged as a relevant factor shaping both backfat and muscle FA composition, indicating that more studies and attention should be paid to environmental factors, which may have effects on FA metabolism and deposition in finishing pigs.
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Affiliation(s)
- Martina Zappaterra
- Department of Agricultural and Food Sciences (DISTAL), University of Bologna, Viale G. Fanin 46, I-40127 Bologna, Italy.
| | - Gennaro Catillo
- Consiglio per la ricerca in agricoltura e l'analisi dell'economia agraria (CREA), Centro di ricerca Zootecnia e Acquacoltura (Research Centre for Animal Production and Aquaculture), Via Salaria 31, I-00015 Monterotondo, Italy
| | - Domenico Pietro Lo Fiego
- Department of Life Sciences (DSV), University of Modena and Reggio Emilia, Via G. Amendola 2, I-42122 Reggio Emilia, Italy; Interdepartmental Research Centre for Agri-Food Biological Resources Improvement and Valorization (BIOGEST-SITEIA), University of Modena and Reggio Emilia, P. le Europa 1, I-42124 Reggio Emilia, Italy
| | - Anna Maria Belmonte
- Department of Life Sciences (DSV), University of Modena and Reggio Emilia, Via G. Amendola 2, I-42122 Reggio Emilia, Italy
| | - Barbara Padalino
- Department of Agricultural and Food Sciences (DISTAL), University of Bologna, Viale G. Fanin 46, I-40127 Bologna, Italy
| | - Roberta Davoli
- Department of Agricultural and Food Sciences (DISTAL), University of Bologna, Viale G. Fanin 46, I-40127 Bologna, Italy.
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16
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Burgeon C, Markey A, Debliquy M, Lahem D, Rodriguez J, Ly A, Fauconnier ML. Comprehensive SPME-GC-MS Analysis of VOC Profiles Obtained Following High-Temperature Heating of Pork Back Fat with Varying Boar Taint Intensities. Foods 2021; 10:foods10061311. [PMID: 34200407 PMCID: PMC8227496 DOI: 10.3390/foods10061311] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/21/2021] [Accepted: 06/01/2021] [Indexed: 11/16/2022] Open
Abstract
Boar taint detection is a major concern for the pork industry. Currently, this taint is mainly detected through a sensory evaluation. However, little is known about the entire volatile organic compounds (VOCs) profile perceived by the assessor. Additionally, many research groups are working on the development of new rapid and reliable detection methods, which include the VOCs sensor-based methods. The latter are susceptible to sensor poisoning by interfering molecules produced during high-temperature heating of fat. Analyzing the VOC profiles obtained by solid phase microextraction gas chromatography–mass spectrometry (SPME-GC-MS) after incubation at 150 and 180 °C helps in the comprehension of the environment in which boar taint is perceived. Many similarities were observed between these temperatures; both profiles were rich in carboxylic acids and aldehydes. Through a principal component analysis (PCA) and analyses of variance (ANOVAs), differences were highlighted. Aldehydes such as (E,E)-nona-2,4-dienal exhibited higher concentrations at 150 °C, while heating at 180 °C resulted in significantly higher concentrations in fatty acids, several amide derivatives, and squalene. These differences stress the need for standardized parameters for sensory evaluation. Lastly, skatole and androstenone, the main compounds involved in boar taint, were perceived in the headspace at these temperatures but remained low (below 1 ppm). Higher temperature should be investigated to increase headspace concentrations provided that rigorous analyses of total VOC profiles are performed.
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Affiliation(s)
- Clément Burgeon
- Laboratory of Chemistry of Natural Molecules, Gembloux Agro-Bio Tech, Université de Liège, Passage des Déportés 2, 5030 Gembloux, Belgium; (A.M.); (M.-L.F.)
- Correspondence:
| | - Alice Markey
- Laboratory of Chemistry of Natural Molecules, Gembloux Agro-Bio Tech, Université de Liège, Passage des Déportés 2, 5030 Gembloux, Belgium; (A.M.); (M.-L.F.)
| | - Marc Debliquy
- Service de Science des Matériaux, Faculté Polytechnique, Université de Mons, Rue de l’Epargne 56, 7000 Mons, Belgium; (M.D.); (J.R.)
| | - Driss Lahem
- Materia Nova ASBL, Materials R&D Centre, Parc Initialis, Avenue Nicolas Copernic 3, 7000 Mons, Belgium; (D.L.); (A.L.)
| | - Justine Rodriguez
- Service de Science des Matériaux, Faculté Polytechnique, Université de Mons, Rue de l’Epargne 56, 7000 Mons, Belgium; (M.D.); (J.R.)
| | - Ahmadou Ly
- Materia Nova ASBL, Materials R&D Centre, Parc Initialis, Avenue Nicolas Copernic 3, 7000 Mons, Belgium; (D.L.); (A.L.)
| | - Marie-Laure Fauconnier
- Laboratory of Chemistry of Natural Molecules, Gembloux Agro-Bio Tech, Université de Liège, Passage des Déportés 2, 5030 Gembloux, Belgium; (A.M.); (M.-L.F.)
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17
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Catillo G, Zappaterra M, Lo Fiego DP, Steri R, Davoli R. Relationships between EUROP carcass grading and backfat fatty acid composition in Italian Large White heavy pigs. Meat Sci 2021; 171:108291. [DOI: 10.1016/j.meatsci.2020.108291] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2020] [Revised: 08/24/2020] [Accepted: 08/24/2020] [Indexed: 12/21/2022]
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18
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Effect of Grafting on the Production, Physico-Chemical Characteristics and Nutritional Quality of Fruit from Pepper Landraces. Antioxidants (Basel) 2020; 9:antiox9060501. [PMID: 32521712 PMCID: PMC7346139 DOI: 10.3390/antiox9060501] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2020] [Revised: 05/27/2020] [Accepted: 05/31/2020] [Indexed: 11/16/2022] Open
Abstract
Grafting is a widely utilized agronomical technique to improve yield, disease resistance, and quality of fruit and vegetables. This work aims to assess the effect of grafting and fruit ripening on the production, physico-chemical characteristics, and nutritional quality of fruit from Spanish local pepper landraces. Landraces "Cuerno," "Sueca," and "Valencia" were used as scions, and "NIBER®" as the rootstock. Two ripening stages of the fruits were sampled: green and red. Grafting improved the yield and marketable quality and did not negatively influence the physico-chemical and nutritional characteristics of the fruit. It was noteworthy that the bioactive compound contents and antioxidant capacity were more related to maturity stage and genotype, and red fruit had a higher antioxidant capacity than green fruit. However, in all the scions, grafting significantly enhanced lycopene content in both red and green fruit. Another important effect of grafting was the volatile compound composition evidenced by discriminant analyses, which was characterized for the first time in the fruit of these landraces. The rootstock and scion combination could be a way to improve not only the production, but also the fruit quality of peppers.
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Serra A, Conte G, Corrales-Retana L, Casarosa L, Ciucci F, Mele M. Nutraceutical and Technological Properties of Buffalo and Sheep Cheese Produced by the Addition of Kiwi Juice as a Coagulant. Foods 2020; 9:foods9050637. [PMID: 32429246 PMCID: PMC7278861 DOI: 10.3390/foods9050637] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2020] [Revised: 05/11/2020] [Accepted: 05/12/2020] [Indexed: 11/16/2022] Open
Abstract
Kiwifruit is an interesting alternative to chymosin for milk coagulation. Although the clotting properties of actinidin (the proteolytic agent present in kiwi) have been widely investigated, little is known about the nutraceutical and organoleptic effects of kiwifruit on the characteristics of cheese. We investigated kiwifruit pulp, compared to calf rennet, in cheesemaking using sheep and buffalo milk. Although the kiwifruit extract showed a longer coagulation and syneresis time than calf rennet, it could nevertheless be exploited as a plant coagulant due to its positive effect on the nutraceutical properties. In fact, the sheep and buffalo cheese were higher in polyphenols and phytosterols than the cheese obtained using calf rennet. In addition, the nutraceutical properties were enhanced, with just a slight effect on the aroma of the cheese.
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Affiliation(s)
- Andrea Serra
- Department of Agriculture, Food and Environment, University of Pisa, via del Borghetto 80, 56124 Pisa, Italy; (G.C.); (L.C.-R.); (L.C.); (F.C.); (M.M.)
- Center of Agricultural and Environmental Studies “E. Avanzi”, University of Pisa, via Vecchia di Marina, San Piero a Grado, 6-56122 Pisa, Italy
- Research Center of Nutraceuticals and Food for Health, University of Pisa, via del Borghetto 80, 56124 Pisa, Italy
- Correspondence: ; Tel.: +39-050-22188949
| | - Giuseppe Conte
- Department of Agriculture, Food and Environment, University of Pisa, via del Borghetto 80, 56124 Pisa, Italy; (G.C.); (L.C.-R.); (L.C.); (F.C.); (M.M.)
- Center of Agricultural and Environmental Studies “E. Avanzi”, University of Pisa, via Vecchia di Marina, San Piero a Grado, 6-56122 Pisa, Italy
- Research Center of Nutraceuticals and Food for Health, University of Pisa, via del Borghetto 80, 56124 Pisa, Italy
| | - Leonor Corrales-Retana
- Department of Agriculture, Food and Environment, University of Pisa, via del Borghetto 80, 56124 Pisa, Italy; (G.C.); (L.C.-R.); (L.C.); (F.C.); (M.M.)
| | - Laura Casarosa
- Department of Agriculture, Food and Environment, University of Pisa, via del Borghetto 80, 56124 Pisa, Italy; (G.C.); (L.C.-R.); (L.C.); (F.C.); (M.M.)
| | - Francesca Ciucci
- Department of Agriculture, Food and Environment, University of Pisa, via del Borghetto 80, 56124 Pisa, Italy; (G.C.); (L.C.-R.); (L.C.); (F.C.); (M.M.)
| | - Marcello Mele
- Department of Agriculture, Food and Environment, University of Pisa, via del Borghetto 80, 56124 Pisa, Italy; (G.C.); (L.C.-R.); (L.C.); (F.C.); (M.M.)
- Center of Agricultural and Environmental Studies “E. Avanzi”, University of Pisa, via Vecchia di Marina, San Piero a Grado, 6-56122 Pisa, Italy
- Research Center of Nutraceuticals and Food for Health, University of Pisa, via del Borghetto 80, 56124 Pisa, Italy
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20
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Zhu B, Li MY, Lin Q, Liang Z, Xin Q, Wang M, He Z, Wang X, Wu X, Chen GG, Tong PCY, Zhang W, Liu LZ. Lipid oversupply induces CD36 sarcolemmal translocation via dual modulation of PKCζ and TBC1D1: an early event prior to insulin resistance. Theranostics 2020; 10:1332-1354. [PMID: 31938068 PMCID: PMC6956797 DOI: 10.7150/thno.40021] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2019] [Accepted: 10/27/2019] [Indexed: 12/19/2022] Open
Abstract
Lipid oversupply may induce CD36 sarcolemmal translocation to facilitate fatty acid transport, which in turn causes dyslipidemia and type 2 diabetes. However, the underlying mechanisms of CD36 redistribution are still yet to be unraveled. Methods: High fat diet fed mice and palmitate/oleic acid-treated L6 cells were used to investigate the initial events of subcellular CD36 recycling prior to insulin resistance. The regulation of CD36 sarcolemmal translocation by lipid oversupply was assessed by insulin tolerance test (ITT), oral glucose tolerance test (OGTT), glucose/fatty acid uptake assay, surface CD36 and GLUT4 detection, and ELISA assays. To elucidate the underlying mechanisms, specific gene knockout, gene overexpression and/or gene inhibition were employed, followed by Western blot, co-immunoprecipitation, immunostaining, and kinase activity assay. Results: Upon lipid/fatty acid overload, PKCζ activity and TBC1D1 phosphorylation were enhanced along with increased sarcolemmal CD36. The inhibition of PKCζ or TBC1D1 was shown to block fatty acid-induced CD36 translocation and was synergistic in impairing CD36 redistribution. Mechanically, we revealed that AMPK was located upstream of PKCζ to control its activity whereas Rac1 facilitated PKCζ translocation to the dorsal surface of the cell to cause actin remodeling. Furthermore, AMPK phosphorylated TBC1D1 to release retained cytosolic CD36. The activated PKCζ and phosphorylated TBC1D1 resulted in a positive feedback regulation of CD36 sarcolemmal translocation. Conclusion: Collectively, our study demonstrated exclusively that lipid oversupply induced CD36 sarcolemmal translocation via dual modulation of PKCζ and TBC1D1, which was as an early event prior to insulin resistance. The acquired data may provide potential therapy targets to prevent lipid oversupply-induced insulin resistance.
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21
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The smell of longevity: a combination of Volatile Organic Compounds (VOCs) can discriminate centenarians and their offspring from age-matched subjects and young controls. GeroScience 2019; 42:201-216. [PMID: 31808027 DOI: 10.1007/s11357-019-00143-6] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2019] [Accepted: 11/20/2019] [Indexed: 02/08/2023] Open
Abstract
Aging is characterized by dynamic changes at metabolic level that lead to modifications in the composition of the metabolome. Since the identification of biomarkers that can discriminate people of different age and health status has recently attracted a great interest, we wondered whether age-specific changes in the metabolome could be identified and serve as new and informative biomarkers of aging and longevity. In the last few years, a specific branch of metabonomics devoted to the study of volatile organic compounds (VOCs) has been developed. To date, little is known about the profile of specific VOCs in healthy aging and longevity in humans; therefore, we investigated the profile of VOCs in both urine and feces samples from 73 volunteers of different age including centenarians that represent useful "super-controls" to identify potential biomarkers of successful aging and footprints of longevity. To this purpose, we performed a discriminant analysis by which we were able to identify specific profiles of urinary and fecal VOCs. Such profiles can discriminate different age groups, from young to centenarians, and, even more interesting, centenarians' offspring from age-matched controls. Moreover, we were able to identify VOCs that are specific for the couples "centenarians - offspring" or the trios "centenarians - offspring - spouse," suggesting the possible existence of a familiar component also for VOCs profile.
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Zappaterra M, Luise D, Zambonelli P, Mele M, Serra A, Costa LN, Davoli R. Association study between backfat fatty acid composition and SNPs in candidate genes highlights the effect of FASN polymorphism in large white pigs. Meat Sci 2019; 156:75-84. [DOI: 10.1016/j.meatsci.2019.05.013] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2019] [Revised: 05/08/2019] [Accepted: 05/13/2019] [Indexed: 12/30/2022]
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23
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Conte G, Serra A, Casarosa L, Ciucci F, Cappucci A, Bulleri E, Corrales-Retana L, Buccioni A, Mele M. Effect of Linseed Supplementation on Total Longissimus Muscle Lipid Composition and Shelf-Life of Beef From Young Maremmana Bulls. Front Vet Sci 2019; 5:326. [PMID: 30666306 PMCID: PMC6330289 DOI: 10.3389/fvets.2018.00326] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2018] [Accepted: 12/07/2018] [Indexed: 11/20/2022] Open
Abstract
Twenty young Maremmana bulls were randomly allotted to two dietary groups during a finishing period (~90 days): C diet (without lipid supplementation), and L diet (with linseed supplementation, 20% concentrate feed). The aim was to investigate the effects of dietary linseed supplementation on the intramuscular fat composition, and the shelf-life of minced beef. The L diet did not alter the dressing rate and daily weight gain, whereas the C18:3n-3 content in the intramuscular fat significantly increased (from 0.85 to 1.78 g/100 g of total fatty acid, +109%), leading to a reduction in a n-6/n-3 ratio below four and an increase in the overall proportion of long chain n-3 fatty acids in beef lipids. These effects were principally related to differences in the distribution of fatty acids between the neutral and polar lipids. The results demonstrated that linseed supplementation modified the lipid composition of beef, without negatively impacting overall productivity, in the period from weaning the bull until its slaughter. However, the total amount of n-3 fatty acids in the beef of young bulls on the L diet, was not sufficient for the aliquot of humans' n-3 fatty acid requirements. This was mainly related to the low levels of fat in the beef. Comparing beef samples from animals on the L diet, with samples from animals on the C diet, the higher levels of n-3 polyunsaturated fatty acids led to a significant reduction of shelf-life starting after 2 days of storage at 4°C, because of fatty acid and cholesterol oxidation. The L diet group samples showed a higher level of TBARS (+80%) and COPs (+73%), two important parameters to estimate the oxidation level of beef. This suggests that enriching beef with n-3 fatty acids should be coupled with packaging techniques that consider the higher susceptibility to lipid oxidation. In conclusion, dietary linseed supplementation led to a higher proportion of n-3 fatty acids in beef lipids, however, the natural content of antioxidant substances was not able to protect intramuscular fat from oxidation during storage at 4°C.
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Affiliation(s)
- Giuseppe Conte
- Department of Agriculture, Food and Environment, University of Pisa, Pisa, Italy
- Research Center of Nutraceuticals and Food for Health, University of Pisa, Pisa, Italy
| | - Andrea Serra
- Department of Agriculture, Food and Environment, University of Pisa, Pisa, Italy
- Research Center of Nutraceuticals and Food for Health, University of Pisa, Pisa, Italy
| | - Laura Casarosa
- Department of Agriculture, Food and Environment, University of Pisa, Pisa, Italy
| | - Francesca Ciucci
- Department of Agriculture, Food and Environment, University of Pisa, Pisa, Italy
| | - Alice Cappucci
- Department of Agriculture, Food and Environment, University of Pisa, Pisa, Italy
| | - Eleonora Bulleri
- Department of Agriculture, Food and Environment, University of Pisa, Pisa, Italy
| | | | - Arianna Buccioni
- Dipartimento di Scienze delle Produzioni Agro-alimentari e dell'Ambiente, University of Florence, Florence, Italy
| | - Marcello Mele
- Department of Agriculture, Food and Environment, University of Pisa, Pisa, Italy
- Research Center of Nutraceuticals and Food for Health, University of Pisa, Pisa, Italy
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Miyashita K, Uemura M, Hosokawa M. Effective Prevention of Oxidative Deterioration of Fish Oil: Focus on Flavor Deterioration. Annu Rev Food Sci Technol 2018; 9:209-226. [DOI: 10.1146/annurev-food-030117-012320] [Citation(s) in RCA: 38] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Abstract
Docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA), both abundant in fish oil, are known to have significant biochemical and physiological effects primarily linked to the improvement of human health, especially cardiovascular and brain health. However, the incorporation of fish oil into foods and beverages is often challenging, as fish oil is very easily oxidized and can cause undesirable flavors. This review discusses this rapid formation of the fishy and metallic off-flavors, focusing especially on an early stage of fish oil oxidation. Although oxidative stability and quality of commercialized fish oil have improved over the past few years, there is a still a problem with its application: Flavor deterioration can be found even at very low oxidation levels. This review also notes the effective way to inhibit the formation of the volatile compounds responsible for the flavor deterioration.
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Affiliation(s)
- Kazuo Miyashita
- Faculty of Fisheries Sciences, Hokkaido University, Hakodate, Hokkaido 041-8611, Japan
| | - Mariko Uemura
- Faculty of Fisheries Sciences, Hokkaido University, Hakodate, Hokkaido 041-8611, Japan
| | - Masashi Hosokawa
- Faculty of Fisheries Sciences, Hokkaido University, Hakodate, Hokkaido 041-8611, Japan
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26
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Shibata A, Uemura M, Hosokawa M, Miyashita K. Acrolein as a Major Volatile in the Early Stages of Fish Oil TAG Oxidation. J Oleo Sci 2018; 67:515-524. [DOI: 10.5650/jos.ess17235] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Affiliation(s)
- Ako Shibata
- Faculty of Fisheries Sciences, Hokkaido University
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Nevrkla P, Kapelański W, Václavková E, Hadaš Z, Cebulska A, Horký P. Meat Quality and Fatty Acid Profile of Pork and Backfat from an Indigenous Breed and A Commercial Hybrid of Pigs. ANNALS OF ANIMAL SCIENCE 2017. [DOI: 10.1515/aoas-2017-0014] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
The aim of this study was to verify the hypothesis that carcass traits, quality and oxidative stability of meat, and fatty acids profile in intramuscular fat (IMF) of M. longissimus lumborum et thoracis (MLLT) and backfat (BF) are different between the observed genotypes of pigs. A total of 64 animals were included in the experiment, 32 pigs of native breed Prestice Black-Pied breed (PBP) and 32 pigs of hybrid combination Large White × Landrace sows × Duroc × Pietrain boars (LWLDP). PBP pigs showed higher values of IMF (P≤0.01) and BF, lower lean meat content and drip loss value (P≤0.001) than the LWLDP hybrid. The value of pH45,24 was higher (P≤0.05) in PBP pigs. The analysis of fatty acid profile in MLLT showed higher content of C8:0 (P≤0.01), C10:0 (P≤0.01), C15:0 (P≤0.01), C22:0 (P≤0.05), C18:1 n-9 (P≤0.01), C18:3 n-6 (P≤0.001), C20:3 n-3 (P≤0.05), C20:4 n-6 (P≤0.01), C22:4 n-6 (P≤0.05), C22:5 n-3 (P≤0.01) and C22:6 n-3 (P≤0.01) in LWLDP than in PBP pigs. The opposite trend was observed in C18:1 n-9 (P≤0.01) and C20:5 n-3 (P≤0.01). Higher content of MUFA as well as the MUFA/SFA ratio were found in PBP breed (P≤0.01). Higher levels of C10:0 (P≤0.01), C12:0 (P≤0.01), C14:0 (P≤0.001), C16:0 (P≤0.001), C14:1 n-5 (P≤0.01), C16:1 n-7 (P≤0.05), C18:1 n-7 (P≤0.001), C20:5 n-3 (P≤0.01) and C22:6 n-3 (P≤0.05) in BF were found in LWLDP pigs, however the content of C24:1 n-9 (P≤0.01), C18:2 n-6 (P≤0.05), C18: n-3 (P≤0.05), C20:4 n-6 (P≤0.01) and C22:5 n-3 (P≤0.01) was higher in PBP pigs. SFA content was higher (P≤0.001) in LWLDP hybrid, but PUFA (P≤0.01), n-6 PUFA (P≤0.05) and mainly n-3 PUFA (P≤0.01) were higher in PBP pigs. In BF, the MUFA/SFA (P≤0.05) and PUFA/SFA (P≤0.001) ratios were higher in PBP pigs; on the contrary the MUFA/PUFA (P≤0.05) ratio was higher in LWLDP pigs.
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Affiliation(s)
- Pavel Nevrkla
- Department of Animal Breeding, Faculty of AgriSciences , Mendel University in Brno , Zemědělská 1, 613 00 Brno , Czech Republic
| | - Wojciech Kapelański
- Department of Pig Breeding and Horses, Faculty of Animal Breeding and Biology , University of Science and Technology in Bydgoszcz , Mazowiecka 28, 85-084 Bydgoszcz , Poland
| | - Eva Václavková
- Institute of Animal Science , Prague-Uhříněves, Kostelec nad Orlicí, Komenského 1239, 517 41 , Czech Republic
| | - Zdeněk Hadaš
- Department of Animal Breeding, Faculty of AgriSciences , Mendel University in Brno , Zemědělská 1, 613 00 Brno , Czech Republic
| | - Aleksandra Cebulska
- Department of Pig Breeding and Horses, Faculty of Animal Breeding and Biology , University of Science and Technology in Bydgoszcz , Mazowiecka 28, 85-084 Bydgoszcz , Poland
| | - Pavel Horký
- Department of Animal Nutrition and Forage Production, Faculty of AgriSciences , Mendel University in Brno , Zemědělská 1, 613 00 Brno , Czech Republic
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28
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Serra A, Conte G, Giovannetti M, Casarosa L, Agnolucci M, Ciucci F, Palla M, Bulleri E, Cappucci A, Servili M, Mele M. Olive Pomace in Diet Limits Lipid Peroxidation of Sausages from Cinta Senese Swine. EUR J LIPID SCI TECH 2017. [DOI: 10.1002/ejlt.201700236] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Andrea Serra
- Department of Agriculture, Food, and Environment; University of Pisa; via del Borghetto 80, 56124 Pisa Italy
- Research Center of Nutraceuticals and Food for Health; University of Pisa; via del Borghetto 80, 56124 Pisa Italy
| | - Giuseppe Conte
- Department of Agriculture, Food, and Environment; University of Pisa; via del Borghetto 80, 56124 Pisa Italy
| | - Manuela Giovannetti
- Department of Agriculture, Food, and Environment; University of Pisa; via del Borghetto 80, 56124 Pisa Italy
- Research Center of Nutraceuticals and Food for Health; University of Pisa; via del Borghetto 80, 56124 Pisa Italy
| | - Laura Casarosa
- Department of Agriculture, Food, and Environment; University of Pisa; via del Borghetto 80, 56124 Pisa Italy
| | - Monica Agnolucci
- Department of Agriculture, Food, and Environment; University of Pisa; via del Borghetto 80, 56124 Pisa Italy
- Research Center of Nutraceuticals and Food for Health; University of Pisa; via del Borghetto 80, 56124 Pisa Italy
| | - Francesca Ciucci
- Department of Agriculture, Food, and Environment; University of Pisa; via del Borghetto 80, 56124 Pisa Italy
| | - Michela Palla
- Department of Agriculture, Food, and Environment; University of Pisa; via del Borghetto 80, 56124 Pisa Italy
| | - Eleonora Bulleri
- Department of Agriculture, Food, and Environment; University of Pisa; via del Borghetto 80, 56124 Pisa Italy
| | - Alice Cappucci
- Department of Agriculture, Food, and Environment; University of Pisa; via del Borghetto 80, 56124 Pisa Italy
| | - Maurizio Servili
- Department of Agricultural, Food, and Environmental Science; University of Perugia; Via S. Costanzo 06126 Perugia Italy
| | - Marcello Mele
- Department of Agriculture, Food, and Environment; University of Pisa; via del Borghetto 80, 56124 Pisa Italy
- Research Center of Nutraceuticals and Food for Health; University of Pisa; via del Borghetto 80, 56124 Pisa Italy
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Secci G, Serra A, Concollato A, Conte G, Mele M, Olsen RE, Parisi G. Carbon monoxide as stunning/killing method on farmed Atlantic salmon (Salmo salar): effects on lipid and cholesterol oxidation. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2016; 96:2426-2432. [PMID: 26238651 DOI: 10.1002/jsfa.7362] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/14/2015] [Revised: 07/28/2015] [Accepted: 07/30/2015] [Indexed: 06/04/2023]
Abstract
BACKGROUND Carbon monoxide (CO) has been recently utilized as a new stunning/killing procedure for Atlantic salmon (Salmo salar). Its effects on lipid and cholesterol oxidation of farmed Atlantic salmon fillets were evaluated at two times of refrigerated (2.5 °C) storage, T0 (64 h after death) and T14 (14 days from T0). The use of CO was compared with the commonly utilized percussion (P) method. RESULTS Fatty acid profile, primary (conjugated dienes) and secondary (TBARS) oxidation products, cholesterol oxidation products (COPs) and carotenoids were unaffected by the killing method. Despite the low oxidative status of lipid (0.66 and 0.60 mg malondialdehyde kg(-1) muscle in P and CO fish respectively), cholesterol was found to be highly oxidized (0.17 and 0.13 mg COPs kg(-1) ). Storage significantly affected oxidative stability of fish muscle by increasing oxidation products. Interestingly, TBARS content doubled while the increase for COPs was not homogeneous: α- and β-epoxycholesterol increased by 25%, whereas triol and 7-ketocholesterol increased by 48 and 62% respectively. CONCLUSION The quality of salmon fillets just after slaughtering and after 14 days of refrigerated storage at 2.5 °C did not change, irrespective of the killing method adopted, suggesting that the CO method may be applied without any detrimental effect on the quality of fish fillets. © 2015 Society of Chemical Industry.
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Affiliation(s)
- Giulia Secci
- Department of Agri-Food Production and Environmental Sciences, Section of Animal Sciences, University of Florence, Via delle Cascine 5, I-50144, Florence, Italy
| | - Andrea Serra
- Department of Agriculture, Food, and Environment, University of Pisa, Via del Borghetto 80, I-56124, Pisa, Italy
| | - Anna Concollato
- Department of Agri-Food Production and Environmental Sciences, Section of Animal Sciences, University of Florence, Via delle Cascine 5, I-50144, Florence, Italy
| | - Giuseppe Conte
- Department of Agriculture, Food, and Environment, University of Pisa, Via del Borghetto 80, I-56124, Pisa, Italy
| | - Marcello Mele
- Department of Agriculture, Food, and Environment, University of Pisa, Via del Borghetto 80, I-56124, Pisa, Italy
| | - Rolf E Olsen
- Department of Biology, Norwegian University of Science and Technology, NO-7491, Trondheim, Norway
| | - Giuliana Parisi
- Department of Agri-Food Production and Environmental Sciences, Section of Animal Sciences, University of Florence, Via delle Cascine 5, I-50144, Florence, Italy
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Uemura M, Shibata A, Hosokawa M, Iwashima-Suzuki A, Shiota M, Miyashita K. Inhibitory Effect of Dihydrosphingosine with α-Tocopherol on Volatile Formation during the Autoxidation of Polyunsaturated Triacylglycerols. J Oleo Sci 2016; 65:713-22. [DOI: 10.5650/jos.ess16071] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Affiliation(s)
| | - Ako Shibata
- Faculty of Fisheries Sciences, Hokkaido University
| | | | | | - Makoto Shiota
- Milk Science Research Institute, Megmilk Snow Brand Co. Ltd
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Formation of Acrolein in the Autoxidation of Triacylglycerols with Different Fatty Acid Compositions. J AM OIL CHEM SOC 2015. [DOI: 10.1007/s11746-015-2732-2] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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