EFFECT OF ANTIOXIDANT ADDITIVES ON NUTRITIVE VALUE OF DRIED MEAT
Journal Title: Żywność. Nauka. Technologia. Jakość - Year 2011, Vol 18, Issue 5
Abstract
The objective of the research performed was to determine the effect of added ethanolic extracts of thyme, green tea, and commercial extract of rosemary and butylated hydroxytoluene (BHT) on the oxidation stability and the reduction of nutritional losses of lyophilized meat stored at 18 - 20 oC. Ethanolic extracts of thyme and tea, and a rosemary extract and BHT were applied onto the meat surface. In relation to the lipid weight, the amounts of applied extracts were, respectively: 0.05 %, and 0.02 %. A reference sample was the one with no additives. The degree of lipid oxidation level in the meat stored was determined based on changes in the contents of peroxides and thiobarbituric acid reactive substances (TBARS), whereas the nutritive value thereof on the basis of the contents of thiamine and essential amino-acids: lysine and methionine. The additives applied did not inhibit the production of primary lipid oxidation products (peroxides and hydroperoxides), and the thyme extract demonstrated a strong oxidation–supporting activity. An antioxidant activity of all the additives was observed with regard to the secondary lipid oxidation products denoted as TBARS. None of the additives showed any protective activity are regards the egzogenitc amino acids. The highest loss of the available lysine was found in a sample with rosemary extract added; it amounted to nearly 51 %. The highest decrease in the content of available methionine, amounting to about 41 %, was reported in the samples with the thyme extract applied. The protective activity of anti-oxidants was found as regards the thiamine. In the samples with BHT and rosemary additives, significantly lower losses of this vitamin were found compared to the control sample.
Authors and Affiliations
Marzanna Hęś, Martyna Jeżewska, Krystyna Szymandera-Buszka, Anna Gramza-Michałowska
Keywords
Related Articles
- EP ID EP88874
- DOI 10.15193/zntj/2011/78/094-106
- Views 71
- Downloads 0
FOAMING PROPERTIES OF REDUCED-FAT WHEY PROTEIN CONCENTRATES
Whey proteins have practical significance on grounds of their nutritive and functional values. Howev- er, the presence of fat negatively affects their flavour and foaming properties. The objective of the research was t...
EFFECT OF USING MECHANICALLY DEBONED AND DESINEWED POULTRY MEAT ON QUALITY OF STERILIZED PÂTÉS
Porównanie plonowania i zawartości białka mieszanek owsa oplewionego i łubinu wąskolistnego
Celem badań (2004 - 2006) było określenie plonu nasion, słomy, resztek pożniwnych i białka ogólnego mieszanek owsa z łubinem wąskolistnym, w zależności od udziału tych gatunków, i ich porównanie z odpowiednimi wskaźnik...
Ocena wartości odżywczej olejów roślinnych o dużej zawartości kwasów linolenowych na podstawie składu kwasów tłuszczowych, tokoferoli i steroli
Celem pracy była ocena wartości odżywczej olejów roślinnych, o dużej zawartości kwasów linolenowych, na podstawie składu kwasów tłuszczowych, tokoferoli i steroli. Badaniom poddano oleje roślinne: tłoczone na zimno – l...
SUGAR COMPOSITION OF APPLE CULTIVARS AND ITS RELATIONSHIP TO SENSORY EVALUATION