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Florek M, Domaradzki P, Skałecki P, Stryjecka M, Tajchman K, Kaliniak-Dziura A, Teter A, Kędzierska-Matysek M. Antioxidant Properties and Proximate Composition of Different Tissues of European Beaver. Molecules 2022; 27:molecules27248973. [PMID: 36558104 PMCID: PMC9785240 DOI: 10.3390/molecules27248973] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2022] [Revised: 11/29/2022] [Accepted: 12/01/2022] [Indexed: 12/24/2022] Open
Abstract
The chemical composition, content of cholesterol, retinol and α-tocopherol, and the total antioxidant capacity of different tissues from wild beavers were investigated. The total phenolic contents and free radical scavenging activity (DPPH and ABTS assays) were analysed spectrophotometrically, and fat-soluble vitamins were quantified using high-performance liquid chromatography. The type of tissue (skeletal muscle from loin and hind leg vs. adipose tissue from subcutaneous fat and tail) significantly affected content of all chemical components. The concentration of cholesterol was not related to total fat content. The retinol and α-tocopherol contents (µg/100 g) were significantly higher in the tail (13.0 and 391.2) and subcutaneous fat (12.2 and 371.3) compared to skeletal muscles (as an average 9.1 and 361.4). Among all tissues the tail showed significantly the highest values of DPPH (3.07 mM TE/100 g), ABTS (3.33 mM TE/100 g), and total phenolics (TPC, 543.7 mg GAE/100 g). The concentration of retinol was positively correlated with α-tocopherol (0.748, p < 0.001), and both vitamins were very strongly correlated with DPPH (0.858 and 0.886, p < 0.001), ABTS (0.894 and 0.851, p < 0.001), and TPC (0.666 and 0.913, p < 0.001). The principal component analysis proved that moisture, ash, and protein contents were representative for skeletal muscles, whereas, retinol, α-tocopherol, ABTS and DPPH accurately described the antioxidant capacity of tissue from the tail.
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Affiliation(s)
- Mariusz Florek
- Department of Quality Assessment and Processing of Animal Products, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland
| | - Piotr Domaradzki
- Department of Quality Assessment and Processing of Animal Products, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland
- Correspondence: (P.D.); (P.S.); Tel.: +48-81-445-6650 (P.D.); +48-81-445-6621 (P.S.)
| | - Piotr Skałecki
- Department of Quality Assessment and Processing of Animal Products, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland
- Correspondence: (P.D.); (P.S.); Tel.: +48-81-445-6650 (P.D.); +48-81-445-6621 (P.S.)
| | - Małgorzata Stryjecka
- The Institute of Human Nutrition Science and Agricultural, University College of Applied Sciences in Chełm, Pocztowa 54, 22-100 Chełm, Poland
| | - Katarzyna Tajchman
- Department of Animal Ethology and Wildlife Management, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland
| | - Agnieszka Kaliniak-Dziura
- Department of Quality Assessment and Processing of Animal Products, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland
| | - Anna Teter
- Department of Quality Assessment and Processing of Animal Products, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland
| | - Monika Kędzierska-Matysek
- Department of Quality Assessment and Processing of Animal Products, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland
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Klupsaite D, Buckiuniene V, Sidlauskiene S, Lele V, Sakiene V, Zavistanaviciute P, Klementaviciute J, Viskontaite E, Bartkiene E. Comparison studies of the chemical, physical, technological, and microbiological characteristics of the European roe deer, boar, red deer, and beaver hunted wild game meat. Anim Sci J 2020; 91:e13346. [PMID: 32219928 DOI: 10.1111/asj.13346] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2019] [Revised: 11/08/2019] [Accepted: 12/25/2019] [Indexed: 01/19/2023]
Abstract
The aim of this research was to perform comparison studies of the chemical, physical, technological, and microbiological characteristics, including biogenic amines (BAs) and volatile compounds (VC), of the European roe deer (RDM), boar (BoM), red deer (ReDM), and beaver (BM) hunted wild game meat (HWGM). The outcome of this study showed a significant effect (p < .05) of animal species on protein content, pH, drip loss, shear force, cooking loss, color coordinates, total count of enterobacteria, and most of the VC. ReDM had the highest protein content (23.15%), cooking loss, L* and b* values. The lowest protein and cholesterol content and L* value and the highest pH, shear force, drip loss, and fat content were established in BM having the highest content of unsaturated fatty acids (UFA) (64.12% from total FA). The total UFA content in ReDM and BM was almost twofold higher, compared with saturated FA. Small amounts of main BAs (<7.8 mg/kg) were found in ReDM and BM, while a higher content of putrescine in RDM and BoM was established. The main VCs in HWGM were acetoin, pelargonic, and acetic acid. These findings provide a valuable data about the HWGM quality characteristics and might aid food manufacturers to improve and enhance the processing of the HWGM.
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Affiliation(s)
- Dovile Klupsaite
- Institute of Animal Rearing Technologies, Lithuanian University of Health Sciences, Kaunas, Lithuania
| | - Vilija Buckiuniene
- Institute of Animal Rearing Technologies, Lithuanian University of Health Sciences, Kaunas, Lithuania
| | - Sonata Sidlauskiene
- Institute of Animal Rearing Technologies, Lithuanian University of Health Sciences, Kaunas, Lithuania
| | - Vita Lele
- Institute of Animal Rearing Technologies, Lithuanian University of Health Sciences, Kaunas, Lithuania
| | - Vytaute Sakiene
- Institute of Animal Rearing Technologies, Lithuanian University of Health Sciences, Kaunas, Lithuania
| | - Paulina Zavistanaviciute
- Institute of Animal Rearing Technologies, Lithuanian University of Health Sciences, Kaunas, Lithuania
| | - Jolita Klementaviciute
- Institute of Animal Rearing Technologies, Lithuanian University of Health Sciences, Kaunas, Lithuania
| | - Ema Viskontaite
- Institute of Animal Rearing Technologies, Lithuanian University of Health Sciences, Kaunas, Lithuania
| | - Elena Bartkiene
- Institute of Animal Rearing Technologies, Lithuanian University of Health Sciences, Kaunas, Lithuania
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Alarcón M, López-Viñas M, Pérez-Coello MS, Díaz-Maroto MC, Alañón ME, Soriano A. Effect of Wine Lees as Alternative Antioxidants on Physicochemical and Sensorial Composition of Deer Burgers Stored during Chilled Storage. Antioxidants (Basel) 2020; 9:antiox9080687. [PMID: 32748839 PMCID: PMC7463938 DOI: 10.3390/antiox9080687] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2020] [Revised: 07/27/2020] [Accepted: 07/30/2020] [Indexed: 01/09/2023] Open
Abstract
Wine lees from two grape varieties (Vitis vinifera L. Cv. “verdejo” and “palomino”) were studied as natural preservatives in deer burgers compared with the traditional additive sodium ascorbate. Burgers packed in modified atmosphere packaging and stored in refrigeration were analyzed at 0, 4, 8, and 12 days. The addition of lees (2.5% and 5%) produced a reduction of pH and variations in color (L* and a*), higher antioxidant capacity and phenolic content, lower lipid and protein oxidation, and the inhibition of psychotrophic aerobic bacteria and enterobacteria during the storage time. Likewise, burgers with lees kept the aldehydes concentration (volatile compounds indicators of lipid oxidation) over storage time, while esters, acids, and other compounds, previously present in lees, increased. These changes provided new odor and taste attributes like wine, bakery, and raisin notes. Therefore, the addition of wine lees had an antioxidant and antimicrobial effect and produced new sensory attributes in deer burgers.
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Affiliation(s)
- Marina Alarcón
- Area of Food Technology, Faculty of Chemical Sciences and Technologies, University of Castilla-La Mancha, Avda. Camilo José Cela 10, 13071 Ciudad Real, Spain; (M.A.); (M.L.-V.); (M.S.P.-C.)
- Regional Institute for Applied Scientific Research (IRICA), University of Castilla-La Mancha, Avda. Camilo José Cela 10, 13071 Ciudad Real, Spain;
| | - Manuel López-Viñas
- Area of Food Technology, Faculty of Chemical Sciences and Technologies, University of Castilla-La Mancha, Avda. Camilo José Cela 10, 13071 Ciudad Real, Spain; (M.A.); (M.L.-V.); (M.S.P.-C.)
| | - María Soledad Pérez-Coello
- Area of Food Technology, Faculty of Chemical Sciences and Technologies, University of Castilla-La Mancha, Avda. Camilo José Cela 10, 13071 Ciudad Real, Spain; (M.A.); (M.L.-V.); (M.S.P.-C.)
- Regional Institute for Applied Scientific Research (IRICA), University of Castilla-La Mancha, Avda. Camilo José Cela 10, 13071 Ciudad Real, Spain;
| | - María Consuelo Díaz-Maroto
- Regional Institute for Applied Scientific Research (IRICA), University of Castilla-La Mancha, Avda. Camilo José Cela 10, 13071 Ciudad Real, Spain;
| | - María Elena Alañón
- Area of Food Technology, Higher Technical School of Agronomic Engineering, University of Castilla-La Mancha, Ronda de Calatrava 7, 13071 Ciudad Real, Spain;
| | - Almudena Soriano
- Area of Food Technology, Faculty of Chemical Sciences and Technologies, University of Castilla-La Mancha, Avda. Camilo José Cela 10, 13071 Ciudad Real, Spain; (M.A.); (M.L.-V.); (M.S.P.-C.)
- Regional Institute for Applied Scientific Research (IRICA), University of Castilla-La Mancha, Avda. Camilo José Cela 10, 13071 Ciudad Real, Spain;
- Correspondence: ; Tel.: +34-926-295300 (ext. 3437)
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Mexia IA, Quaresma MAG, Coimbra MCP, Dos Santos FA, Alves SPA, Bessa RJB, Antunes IC. The influence of habitat and sex on feral fallow deer meat lipid fraction. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:3220-3227. [PMID: 32107784 DOI: 10.1002/jsfa.10358] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/05/2019] [Revised: 02/21/2020] [Accepted: 02/27/2020] [Indexed: 06/10/2023]
Abstract
BACKGROUND The study tested the hypothesis that habitat and sex influence the composition of meat lipid fraction. Therefore, this study aims to characterize the effects of habitat and sex on feral fallow deer (Dama dama) tenderloin (psoas major muscle) intramuscular fat composition. RESULTS Fallow deer meat from the Atlantic forest presented higher total cholesterol and total monounsaturated fatty acids contents, while fallow deer meat from Montado presented significantly higher proportion of total branched chain fatty acids, n-6 polyunsaturated fatty acids and dimethyl acetals. Regarding the sex influence on meat's fatty acid composition, it was observed that female fallow deer displayed higher contents of total saturated fatty acids than their male counterparts. CONCLUSION Independently of the habitat the feral fallow deer's meat can be classified as extra lean. However, the high peroxidability index and the low total vitamin E content suggests that it is prone to lipid peroxidation. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Inês Almeida Mexia
- Instituto Superior de Agronomia, Universidade de Lisboa, Lisbon, Portugal
| | - Mário Alexandre Gonçalves Quaresma
- Departamento de Morfologia e Função, Centro de Investigação Interdisciplinar em Sanidade Animal (CIISA), Faculdade de Medicina Veterinária, Universidade de Lisboa, Lisbon, Portugal
| | | | - Fábio Abade Dos Santos
- Departamento de Morfologia e Função, Centro de Investigação Interdisciplinar em Sanidade Animal (CIISA), Faculdade de Medicina Veterinária, Universidade de Lisboa, Lisbon, Portugal
| | - Susana Paula Almeida Alves
- Departamento de Morfologia e Função, Centro de Investigação Interdisciplinar em Sanidade Animal (CIISA), Faculdade de Medicina Veterinária, Universidade de Lisboa, Lisbon, Portugal
| | - Rui José Branquinho Bessa
- Departamento de Morfologia e Função, Centro de Investigação Interdisciplinar em Sanidade Animal (CIISA), Faculdade de Medicina Veterinária, Universidade de Lisboa, Lisbon, Portugal
| | - Irene Cristina Antunes
- Departamento de Morfologia e Função, Centro de Investigação Interdisciplinar em Sanidade Animal (CIISA), Faculdade de Medicina Veterinária, Universidade de Lisboa, Lisbon, Portugal
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Kononiuk AD, Karwowska M. Comparison of the effect of freeze-dried acid whey on physicochemical properties of organic fermented sausages made from beef and fallow deer meat. Journal of Food Science and Technology 2020; 57:1753-1762. [PMID: 32327786 DOI: 10.1007/s13197-019-04208-4] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 11/09/2019] [Accepted: 12/11/2019] [Indexed: 11/25/2022]
Abstract
The objective of this study was to compare the effect of freeze-dried acid whey on physicochemical properties and microbial changes of organic fermented sausages made from beef and fallow deer meat. Five formulations of sausages from each species were made. The results show that processing time and species of meat were the high significant factor on tested parameters. Variants and interactions between main factors influenced at different levels of significance on some tested attributes. At the end of processing fallow deer sausages were characterised by the lower pH (4.79 ± 0.01-4.90 ± 0.02 for fallow deer and 5.04 ± 0.00-5.25 ± 0.03 for beef sausages) and the content of 2-thiobarbituric acid reactive substances (1.54 ± 0.09-2.81 ± 0.23 and 1.64 ± 0.15-5.06 ± 0.25 respectively) than sausages made from beef meat. In conclusion, the addition of freeze-dried acid whey in varying amounts did not significantly affect the physicochemical characteristics of sausages from both fallow deer and beef. However, further research is needed to compare the effect of acid whey on the nutritional values of raw fermented sausages from fallow deer and beef.
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Affiliation(s)
- Anna D Kononiuk
- Department of Meat Technology and Food Quality, University of Life Sciences in Lublin, ul. Skromna 8, 20-704 Lublin, Poland
| | - Małgorzata Karwowska
- Department of Meat Technology and Food Quality, University of Life Sciences in Lublin, ul. Skromna 8, 20-704 Lublin, Poland
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Nagy J, Szabó A, Donkó T, Bokor J, Romvári R, Repa I, Horn P, Fébel H. Body composition and venison quality of farmed red deer ( Cervus elaphus) hinds reared on grass, papilionaceous or mixed pasture paddocks. Arch Anim Breed 2019; 62:227-239. [PMID: 31807633 PMCID: PMC6852854 DOI: 10.5194/aab-62-227-2019] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2018] [Accepted: 04/05/2019] [Indexed: 12/03/2022] Open
Abstract
Red deer (Cervus elaphus) hinds (n=3×10) of identical initial body
weight (BW, ca. 68 kg) were reared on a monocotyledonous grass (G group), on a
grass–papilionaceous (GP group) or on pure papilionaceous pasture each of 2 ha (P group) for
219 d. At the end of the experiment carcass tissue composition
was assessed by means of computer tomography, slaughter value and meat
quality were characterized and tissue – longissimus thoracis et lumborum (LTL), thigh and liver – samples were
taken for fatty acid composition analysis. The primary aim was to assess
nutrition-driven differences. Hinds of group P provided higher final BW (101 kg vs. 90 and 91.9 kg in groups G
and GP, respectively) and higher BW gain (32.6 kg during the total period vs. 22.4 and
22.1 kg). The carcass weight exceeded those of the other groups
significantly (68.8 kg vs. 59.3 and 63.2 kg), while there was no difference
among groups in the perirenal fat weight and red color tone (a*) of the LTL.
Groups G and P differed significantly in the LTL weight (highest in P), its
dripping loss (lowest in G), lightness (L; highest in P) and yellow color
tone (b*). In the thigh muscle, LTL and liver the highest proportion of fatty acid CLA9c11t was
reached on the G pasture, and the same trend was true for docosahexaenoic
acid (DHA , C22:6 n3) in the muscles. The n6 / n3 fatty acid ratio was the
highest on the P pasture in the liver and both muscles. The liver
incorporated the highest proportion of linoleic acid (C18:2 n6) and
converted it rather effectively to arachidonic acid (C20:4 n6), coupled with
the lowest α-linolenic acid presence. In conclusion, concerning muscle mass production, group P proved to be the most
advantageous pasture; meanwhile LTL meat quality factors (dripping loss,
DHA proportion, pH, color) were more favorable on the G pasture.
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Affiliation(s)
- János Nagy
- Kaposvár University, Faculty of Agricultural and Environmental Sciences, Bőszénfa Game Management Landscape Center, 3. Malom str., Bőszénfa, 7475, Hungary
| | - András Szabó
- Kaposvár University, of Agricultural and Environmental Sciences, "Mycotoxins in the Food Chain" Research Group, Guba S. u. 40, 7400, Kaposvár, Hungary.,Somogy County Moritz Kaposi Teaching Hospital, Dr. József Baka Diagnostical, Oncoradiological, Research and Educational Center, Guba S. u. 40, 7400, Kaposvár, Hungary
| | - Tamás Donkó
- Somogy County Moritz Kaposi Teaching Hospital, Dr. József Baka Diagnostical, Oncoradiological, Research and Educational Center, Guba S. u. 40, 7400, Kaposvár, Hungary.,Kaposvár University, Faculty of Agricultural and Environmental Sciences, Guba S. u. 40, Kaposvár, Hungary
| | - Julianna Bokor
- Kaposvár University, Faculty of Agricultural and Environmental Sciences, Bőszénfa Game Management Landscape Center, 3. Malom str., Bőszénfa, 7475, Hungary
| | - Róbert Romvári
- Kaposvár University, Faculty of Agricultural and Environmental Sciences, Guba S. u. 40, Kaposvár, Hungary
| | - Imre Repa
- Somogy County Moritz Kaposi Teaching Hospital, Dr. József Baka Diagnostical, Oncoradiological, Research and Educational Center, Guba S. u. 40, 7400, Kaposvár, Hungary
| | - Péter Horn
- Kaposvár University, Faculty of Agricultural and Environmental Sciences, Guba S. u. 40, Kaposvár, Hungary
| | - Hedvig Fébel
- National Agricultural Research and Innovation Centre, Research Institute for Animal Breeding, Nutrition and Meat Science, Gesztenyés str. 1, 2053, Herceghalom, Hungary
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The Effect of Long-Term Frozen Storage on the Quality of Meat (Longissimus thoracis et Lumborum) from Female Roe Deer (Capreolus capreolus L.). J FOOD QUALITY 2018. [DOI: 10.1155/2018/4691542] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
The objective of this study was to determine the quality of meat (Longissimus thoracis et lumborum) from 10 female roe deer (Capreolus capreolus L.), which was vacuum-packaged, frozen-stored (−26°C) for 6, 10, and 12 months, and compared with fresh, nonfrozen meat. Roe deer (aged 3 to 5 years) were hunter-harvested in north-eastern Poland in December and January during the same hunting season. Frozen storage did not affect the proximate chemical composition of meat (except for ash content). An analysis of the physicochemical properties of meat revealed that frozen-stored meat was characterized by a darker color, a higher hue angle, lower ability to bind its own and added water, and lower cooking loss compared with nonfrozen meat. The values noted for meat samples that were stored in the freezer for 12 months (increase in pH, considerable decrease in water-holding capacity, and first symptoms of flavor deterioration) indicate that frozen roe deer meat should be stored for no more than 10 to 12 months to maintain its high quality.
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Carcass and meat characteristics from farm-raised and wild fallow deer (Dama dama) and red deer (Cervus elaphus): A review. Meat Sci 2018; 141:9-27. [PMID: 29558697 DOI: 10.1016/j.meatsci.2018.02.020] [Citation(s) in RCA: 42] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2017] [Revised: 02/20/2018] [Accepted: 02/28/2018] [Indexed: 11/21/2022]
Abstract
Deer species are utilised for food, hunting and other products throughout the world. Consumers are typically exposed to venison derived predominantly from both farm-raised or wild fallow (Dama dama) and red deer (Cervus elaphus). The production of venison under farm conditions, compared to the meat of deer hunted in the wild, allows for a regular supply of a consistently good meat. It is lean, tasty, and rich in proteins and minerals, with a low content of fat and cholesterol. Overall, the worldwide demand for meat is still growing, and both the potential of farming deer species and their use as meat producers have led to an increased interest in venison. The current knowledge about various factors (e.g. nutrition, age, sex, condition, season) affecting venison and game meat has significantly increased during past decades but information regarding the interaction between production system or pre- and post-slaughter handling and ultimate deer meat quality are still very limited.
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Nukala U, Thakkar S, Krager KJ, Breen PJ, Compadre CM, Aykin-Burns N. Antioxidant Tocols as Radiation Countermeasures (Challenges to be Addressed to Use Tocols as Radiation Countermeasures in Humans). Antioxidants (Basel) 2018; 7:antiox7020033. [PMID: 29473853 PMCID: PMC5836023 DOI: 10.3390/antiox7020033] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2018] [Revised: 02/19/2018] [Accepted: 02/22/2018] [Indexed: 01/08/2023] Open
Abstract
Radiation countermeasures fall under three categories, radiation protectors, radiation mitigators, and radiation therapeutics. Radiation protectors are agents that are administered before radiation exposure to protect from radiation-induced injuries by numerous mechanisms, including scavenging free radicals that are generated by initial radiochemical events. Radiation mitigators are agents that are administered after the exposure of radiation but before the onset of symptoms by accelerating the recovery and repair from radiation-induced injuries. Whereas radiation therapeutic agents administered after the onset of symptoms act by regenerating the tissues that are injured by radiation. Vitamin E is an antioxidant that neutralizes free radicals generated by radiation exposure by donating H atoms. The vitamin E family consists of eight different vitamers, including four tocopherols and four tocotrienols. Though alpha-tocopherol was extensively studied in the past, tocotrienols have recently gained attention as radiation countermeasures. Despite several studies performed on tocotrienols, there is no clear evidence on the factors that are responsible for their superior radiation protection properties over tocopherols. Their absorption and bioavailability are also not well understood. In this review, we discuss tocopherol’s and tocotrienol’s efficacy as radiation countermeasures and identify the challenges to be addressed to develop them into radiation countermeasures for human use in the event of radiological emergencies.
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Affiliation(s)
- Ujwani Nukala
- Department of Pharmaceutical Sciences, College of Pharmacy, University of Arkansas for Medical Sciences, Little Rock, AR 72205, USA.
- Joint Bioinformatics Graduate Program, University of Arkansas at Little Rock, Little Rock, AR 72204, USA.
| | - Shraddha Thakkar
- Division of Bioinformatics and Biostatistics, National Center for Toxicological Research, US Food and Drug Administration, Jefferson, AR 72079, USA.
| | - Kimberly J Krager
- Department of Pharmaceutical Sciences, College of Pharmacy, University of Arkansas for Medical Sciences, Little Rock, AR 72205, USA.
| | - Philip J Breen
- Department of Pharmaceutical Sciences, College of Pharmacy, University of Arkansas for Medical Sciences, Little Rock, AR 72205, USA.
- Tocol Pharmaceuticals, LLC, Little Rock, AR 77205, USA.
| | - Cesar M Compadre
- Department of Pharmaceutical Sciences, College of Pharmacy, University of Arkansas for Medical Sciences, Little Rock, AR 72205, USA.
- Tocol Pharmaceuticals, LLC, Little Rock, AR 77205, USA.
| | - Nukhet Aykin-Burns
- Department of Pharmaceutical Sciences, College of Pharmacy, University of Arkansas for Medical Sciences, Little Rock, AR 72205, USA.
- Tocol Pharmaceuticals, LLC, Little Rock, AR 77205, USA.
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10
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Neethling NE, Suman SP, Sigge GO, Hoffman LC, Hunt MC. Exogenous and Endogenous Factors Influencing Color of Fresh Meat from Ungulates. MEAT AND MUSCLE BIOLOGY 2017. [DOI: 10.22175/mmb2017.06.0032] [Citation(s) in RCA: 56] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022] Open
Abstract
Biochemistry of post-mortem muscle tissue is complex, and several factors affect the fresh meat color and color stability, both of which influence consumer acceptance. Therefore, improving meat color and meat color stability is of significant value to the meat industry and consumers. While extensive literature is available on the color and color stability of domestic ungulates, literature on wild ungulates is notably lacking. With an increasing global demand for meats from wild ungulates, it is critical to identify the knowledge gaps regarding their color and color stability. The objective of this paper is to overview the exogenous and endogenous factors influencing the color and color stability of fresh meats from domestic and wild ungulates. The literature highlighted that the pre- and post-harvest factors influencing meat color and meat color stability are interrelated and not mutually exclusive. Current research indicates that the effects of several of these factors are specific to species, breed, and muscle source. Novel ways to manipulate these factors using a biosystems approach should be explored to improve color attributes of fresh ungulate meats.
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Affiliation(s)
| | | | | | | | - Melvin C. Hunt
- Kansas State University Department of Animal Sciences and Industry
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11
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Karwowska M, Dolatowski ZJ. Effect of acid whey and freeze-dried cranberries on lipid oxidation and fatty acid composition of nitrite-/nitrate-free fermented sausage made from deer meat. ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES 2016; 30:85-93. [PMID: 27165018 PMCID: PMC5205597 DOI: 10.5713/ajas.16.0023] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 01/07/2016] [Revised: 02/24/2016] [Accepted: 04/18/2016] [Indexed: 11/27/2022]
Abstract
Objective This study evaluated the effect of acid whey and freeze-dried cranberries on the physicochemical characteristics, lipid oxidation and fatty acid composition of nitrite-free fermented sausage made from deer meat and pork fat. Antioxidant interactions between acid whey and cranberry compounds were also explored. Methods Four formulations of fermented venison sausage were prepared: F1 (control), F2 (with 5% liquid acid whey), F3 (with 0.06% of freeze-dried cranberries), and F4 (with 5% liquid acid whey and 0.06% of freeze-dried cranberries). Each sample was analyzed for pH, water activity (aw), heme iron content, 2-thiobarbituric acid reactive substances (TBARS) value and conjugated dienes at the end of the manufacturing process and at 30 and 90 days of refrigerated storage. Fatty acid composition was measured once at the end of the manufacturing process. Results At the end of ripening, all samples presented statistically different values for a pH range of 4.47 to pH 4.59. The sum of the unsaturated fatty acids was higher, while the conjugated diene and the TBARS values were lower in sausages with freeze-dried cranberries as compared to the control sausage. The highest content of heme iron (21.52 mg/kg) at day 90 was found in the sausage formulation with the addition of freeze-dried cranberries, which suggests that the addition of cranberries stabilized the porphyrin ring of the heme molecule during storage and thereby reduced the release of iron. The use of liquid acid whey in combination with cranberries appears to not be justified in view of the oxidative stability of the obtained products. Conclusion The results suggest that the application of freeze-dried cranberries can lower the intensity of oxidative changes during the storage of nitrite-free fermented sausage made from deer meat.
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Affiliation(s)
- Małgorzata Karwowska
- Department of Meat Technology and Food Quality, University of Life Sciences in Lublin, 20-704 Lublin, Poland
| | - Zbigniew J Dolatowski
- Department of Meat Technology and Food Quality, University of Life Sciences in Lublin, 20-704 Lublin, Poland
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Piaskowska N, Daszkiewicz T, Kubiak D, Zapotoczny P. Quality of Meat ( Longissimus dorsi) from Male Fallow Deer ( Dama dama) Packaged and Stored under Vacuum and Modified Atmosphere Conditions. ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES 2016; 29:1782-1789. [PMID: 27165026 PMCID: PMC5088428 DOI: 10.5713/ajas.15.1016] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 12/13/2015] [Revised: 03/17/2016] [Accepted: 04/02/2016] [Indexed: 11/27/2022]
Abstract
This study evaluated the effect of vacuum and modified atmosphere (40% CO2+60% N2, MA) packaging on the chemical composition, physicochemical properties and sensory attributes of chill-stored meat from 10 fallow deer (Dama dama) bucks at 17 to 18 months of age. The animals were hunter-harvested in the forests of north-eastern Poland. During carcass dressing (48 to 54 h post mortem), both musculus longissimus muscles were cut out. Each muscle was divided into seven sections which were allocated to three groups: 0, A, and B. Samples 0 were immediately subjected to laboratory analyses. Samples A were vacuum-packaged, and samples B were packaged in MA. Packaged samples were stored for 7, 14, and 21 days at 2°C. The results of the present study showed that the evaluated packaging systems had no significant effect on the quality of fallow deer meat during chilled storage. However, vacuum-packaged meat samples were characterised by greater drip loss. Vacuum and MA packaging contributed to preserving the desired physicochemical properties and sensory attributes of meat during 21 days of storage. Regardless of the packaging method used, undesirable changes in the colour, water-holding capacity and juiciness of meat, accompanied by tenderness improvement, were observed during chilled storage.
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Affiliation(s)
- N Piaskowska
- Department of Commodity Science and Animal Raw Material Processing, University of Warmia and Mazury in Olsztyn, Oczapowskiego 5, 10-719 Olsztyn, Poland
| | - T Daszkiewicz
- Department of Commodity Science and Animal Raw Material Processing, University of Warmia and Mazury in Olsztyn, Oczapowskiego 5, 10-719 Olsztyn, Poland
| | - D Kubiak
- Department of Commodity Science and Animal Raw Material Processing, University of Warmia and Mazury in Olsztyn, Oczapowskiego 5, 10-719 Olsztyn, Poland
| | - P Zapotoczny
- Department of System Engineering, University of Warmia and Mazury in Olsztyn, Heweliusza 14, 10-718 Olsztyn, Poland
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Quaresma MA, Rodrigues I, Alves SP, Bessa RJ. Meat lipid profile of suckling goat kids from certified and noncertified production systems. Small Rumin Res 2016. [DOI: 10.1016/j.smallrumres.2015.12.009] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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14
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Lipid and protein stability and sensory evaluation of ostrich (Struthio camelus) droëwors with the addition of rooibos tea extract (Aspalathus linearis) as a natural antioxidant. Meat Sci 2014; 96:1289-96. [DOI: 10.1016/j.meatsci.2013.10.036] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/05/2013] [Revised: 10/18/2013] [Accepted: 10/30/2013] [Indexed: 11/21/2022]
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15
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GAO L, HUANG YP, GAO XC. Influence of Pre-emulsified Sunflower Oil used for Pork Backfat Replacement in Sika Deer (Cervus Nippon Hortulorum*) Frankfurter. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2013. [DOI: 10.3136/fstr.19.773] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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16
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Quaresma M, Trigo-Rodrigues I, Alves, S, Martins S, Barreto A, Bessa R. Nutritional evaluation of the lipid fraction of Iberian red deer (Cervus elaphus hispanicus) tenderloin. Meat Sci 2012; 92:519-24. [DOI: 10.1016/j.meatsci.2012.05.021] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2012] [Revised: 05/20/2012] [Accepted: 05/21/2012] [Indexed: 11/29/2022]
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17
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Changes in the quality of meat from roe deer (Capreolus capreolus L.) bucks during cold storage under vacuum and modified atmosphere. Pol J Vet Sci 2011; 14:459-66. [PMID: 21957742 DOI: 10.2478/v10181-011-0068-x] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
This paper analyses changes in the quality of meat (M. longissimus dorsi) of roe deer bucks during 21 days of cold storage (2 degrees C) under vacuum and modified atmosphere (MA) conditions (40% CO2/60% N2 and 60% CO2/40% N2). After 21 days of storage, meat packaged in a MA with 40% CO2 had higher (P < or = 0.05) L*, a*, b* and C* values in comparison with meat stored under vacuum and MA with 60% CO2. The mean pH and TBARS values of meat packaged under vacuum and a MA with 40% CO2 were increasing for the first 7 days of storage, and then they decreased (P < or = 0.05). Following storage, the colour of meat became lighter (L*) and more yellow (b*). The meat stored under vacuum was characterised by increased (P < or = 0.05) cooking loss. During meat storage, a significant increase (P < or = 0.05) in total microbial counts and psychrotrophic bacteria was observed.
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18
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Leygonie C, Britz TJ, Hoffman LC. Oxidative stability of previously frozen ostrich Muscularis iliofibularis packaged under different modified atmospheric conditions. Int J Food Sci Technol 2011. [DOI: 10.1111/j.1365-2621.2011.02603.x] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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19
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DASZKIEWICZ T, JANISZEWSKI P, WAJDA S. QUALITY CHARACTERISTICS OF MEAT FROM WILD RED DEER (CERVUS ELAPHUSL.) HINDS AND STAGS. ACTA ACUST UNITED AC 2009. [DOI: 10.1111/j.1745-4573.2009.00159.x] [Citation(s) in RCA: 39] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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20
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Park S, Kim Y, Lee H, Yoo S, Shim J, Chin K. Effects of Pork Meat Cut and Packaging Type on Lipid Oxidation and Oxidative Products during Refrigerated Storage (8 °C). J Food Sci 2008; 73:C127-34. [DOI: 10.1111/j.1750-3841.2007.00656.x] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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21
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Rey A, Hopia A, Kivikari R, Kahkonen M. Use of natural food/plant extracts: cloudberry (Rubus Chamaemorus), beetroot (Beta Vulgaris “Vulgaris”) or willow herb (Epilobium angustifolium) to reduce lipid oxidation of cooked pork patties. Lebensm Wiss Technol 2005. [DOI: 10.1016/j.lwt.2004.06.010] [Citation(s) in RCA: 45] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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22
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Daza A, Rey A, Ruiz J, Lopez-Bote C. Effects of feeding in free-range conditions or in confinement with different dietary MUFA/PUFA ratios and α-tocopheryl acetate, on antioxidants accumulation and oxidative stability in Iberian pigs. Meat Sci 2005; 69:151-63. [DOI: 10.1016/j.meatsci.2004.06.017] [Citation(s) in RCA: 65] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/18/2004] [Revised: 06/02/2004] [Accepted: 06/20/2004] [Indexed: 11/16/2022]
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23
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Current Awareness in Flavour and Fragrance. FLAVOUR FRAG J 2003. [DOI: 10.1002/ffj.1209] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
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