role of antioxidant enzymes in meat oxidative stability

Red Wine

The use of antioxidant molecules in W/O emulsions based on olive oil represents a suitable strategy to protect the oil from oxidation and to deliver interesting molecules as daily food ingredients As a source of antioxidants a wine dry extract (WDE) is used in order to have concentrated solutions of antioxidants deprived of the alcohol content

Oxidative stability of fermented meat products

Quality of fermented food products depends on the course of various physicochemical and biochemical processes Oxidation of meat components in raw ripening products may be the result of enzymatic changes occurring as a result of activity of enzymes originating in tissues and microorganisms as well as lipid peroxidation by free radicals

Influence of Two Plant Extracts on Broiler Performance

Influence of Two Plant Extracts on Broiler Performance Oxidative Stability of Meat and Odorous Gas Emissions from Excreta Muhammad Ammar Dilawar 1 Jamila Fatima Lacambra Saturno 1 Hong-Seok Mun 1 Dae-Hun Kim 1 Myeong-Gil Jeong 1 and Chul-Ju Yang yangcjsunchon ac kr 1

Effect of Natural Antioxidant on Oxidative Stability of

transfer of the antioxidant constituents of thyme into the the effect on yolk oxidative stability of shell eggs during hen through feeding might inhibit the chain reaction storage involved in oxidation of the consumed lipids thus decreasing the oxidation products transferred into the yolk Carvacrol and particularly thymol are the phenolic

The Role of Plasmalogen in the Oxidative Stability of

Feb 24 2010The role of ethanolamine plasmalogen extracted from bovine brain (BBEP) in maintaining oxidative stability of bulk soybean oil and liposome made with egg phospholipids (PL) was studied In a purified soybean oil (PSO) the addition of 200 and 1000 ppm of BBEP promoted lipid oxidation at rates of 0 037 and 0 071 (all rates in ln (PV) h−1 and PV stands

ajas :: Asian

Ahn et al suggested that grape seed extract could improve oxidative stability of cooked beef similar effects was also found in other meat types such as turkey patties and cooled stored turkey meat However use of such natural antioxidants in animal nutrition could be limited due to the possibility of growth suppression [ 49 50 ] resulting

Effects of dietary sodium selenite and selenium yeast on

Jul 12 2012The effects of sodium selenite (SS) and selenium yeast (SY) alone and in combination (MS) on the selenium (Se) content antioxidant enzyme activities (AEA) total antioxidant capacity (TAC) and oxidative stability of chicken breast meat were investigated

MINI

As oxidation in food is a chain process trace amount of antioxidant is required to retard the process of oxidation Plant extracts were found as source of antioxidant due to their high contents of phenolic compounds hence these are widely used to retard lipid oxidation in foods Keywords: Antioxidant stability vegetable oil natural extract

a source of organic selenium in selenised yeast cell

Selenium is an important mineral required in the antioxidant system in animals which is involved with oxidative stability in tissues particularly membranes and is involved in various aspects of meat quality and stability on the shelf due to its pro

ENHANCEMENT OF BROILER MEAT OXIDATIVE STABILITY

protect the meat from oxidative damage but also enhances the flavor of the broiler meat Elevated level of the alpha tocopherol in the poultry feed increased its concentration in the tissues hence improving the stability of the membrane structure which may be good for the stability of meat and the meat products Arshad et al (2013) Agu et al

Effect of slaughter age on the antioxidant enzyme activity

Oct 01 2015Endogenous antioxidant systems are important mechanisms affecting the oxidative stability of stored meat (Carmeli et al 2002) Catalase superoxide dismutase (SOD) and glutathione peroxidase (GSH-Px) are the enzymatic antioxidant systems that protect meat components against oxidative stress caused by hydrogen peroxide (H 2 O 2 )

Foods with Potential Prooxidant and Antioxidant Effects

Oxidative stress plays a fundamental role in the pathogenesis of Parkinson's disease (PD) Oxidative stress appears to be responsible for the gradual dysfunction that manifests via numerous cellular pathways throughout PD progression This review will describe the prooxidant effect of excessive consumption of processed food Processed meat can affect health due to

Dietary antioxidant supplementation enhances lipid and

May 29 2014The improved oxidative stability appears to be associated with enhanced cellular antioxidant enzymatic activity and reduced ROS propagation in vivo Further research is warranted to establish the precise in situ relationship between dietary antioxidants tissue enzyme activity and meat quality

Antioxidant Additives in Lubricants

Secondary antioxidants are typically comprised of phosphites and certain sulfur-containing compounds such as thioethers and thioesters Each type of antioxidant performs a different function to inhibit oxidation The oxidation process begins with the initiation phase when free radicals are formed

Review Article Open Access Advances in use of Natural

very susceptible to oxidation [68 90] The oxidative stability of meat depends upon the balance and the interaction between endogenous anti- and pro-oxidant substances and the composition of substrates prone to oxidation including poly unsaturated fatty acids (PUFA) cholesterol proteins and pigments [12] The oxidation of lipids in meat products

Oxidative stability and antioxidant enzyme activities of

Compared with 0% KCl (I) the substitution of 40% NaCl with KCl did not significantly influence the protein and lipid oxidation and antioxidant enzyme activities The bacons that were treated with 70% KCl treatment (III) showed increased lipid oxidation and antioxidant enzyme GSH-Px activity whereas samples treated with formulas I and II

Antioxidant enzyme activities in beef in relation to

Jun 01 1996In addition the increase in free-iron concentration in meat during storage could play a catalytic role in the oxidation of proteins such as antioxidant enzymes which consequently could not act as free-radical scavengers to inhibit oxidative processes REFERENCES Aebi H (1974)

journals plos

This study was aimed to measure the dietary effects of probiotic Bacillus subtilis strain fmbj (BS fmbj) on antioxidant capacity and oxidative stability of chicken breast meat during storage Treatment groups were fed the basal diet with BS fmbj at 0 g/kg (CON) 0 2 g/kg (BS-1) 0 3 g/kg (BS-2) or 0 4 g/kg (BS-3) doses without antibiotics

The Role of Plasmalogen in the Oxidative Stability of

Feb 24 2010The role of ethanolamine plasmalogen extracted from bovine brain (BBEP) in maintaining oxidative stability of bulk soybean oil and liposome made with egg phospholipids (PL) was studied In a purified soybean oil (PSO) the addition of 200 and 1000 ppm of BBEP promoted lipid oxidation at rates of 0 037 and 0 071 (all rates in ln (PV) h−1 and PV stands

Gene expression of heat shock protein 70 and antioxidant

Jan 01 2018Heat stress in poultry is a serious problem in many countries and has been associated with oxidative stress Hence nutritional interventions with antioxidants might be beneficial Therefore the effects of dietary Curcuma xanthorrhiza (CX) and Origanum compactum (OC) essential oils on mRNA levels of heat shock protein 70 and antioxidant enzymes oxidative status and meat oxidative stability

Influence of feed enriched with natural antioxidants on

Natural antioxidants and oxidative stability of broiler meat: K Smet et al XVII th European Symposium on the Quality of Poultry Meat Doorwerth The Netherlands 23-26 May 2005 101 were analysed for lipid and protein oxidation at day 3 7 and 10 of display

Oxidative stability of fermented meat products

Apr 02 20121 Acta Sci Pol Technol Aliment 2012 Apr 2 11(2):99-109 Oxidative stability of fermented meat products Wjciak KM(1) Dolatowski ZJ Author information: (1)Department of Meat Technology and Food Quality University of Life Sciences in Lublin karolina wojciakup lublin pl Meat and meat products which form a major part of our diet are

Review Article Open Access Advances in use of Natural

very susceptible to oxidation [68 90] The oxidative stability of meat depends upon the balance and the interaction between endogenous anti- and pro-oxidant substances and the composition of substrates prone to oxidation including poly unsaturated fatty acids (PUFA) cholesterol proteins and pigments [12] The oxidation of lipids in meat products