| 1. |
- Lindahl, Gunilla, et al.
(författare)
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Ageing of large cuts of beef loin in vacuum or high oxygen modified atmosphere - Effect on shear force, calpain activity, desmin degradation and protein oxidation
- 2010
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Ingår i: Meat Science. - : Elsevier BV. - 0309-1740 .- 1873-4138. ; 85, s. 160-166
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Tidskriftsartikel (refereegranskat)abstract
- The aim was to investigate the effect of ageing large beef cuts directly in high oxygen modified atmosphere (MA) and how ageing time in vacuum influence meat quality when followed by retail packaging in high oxygen MA. Large cuts (10 cm long) of beef loin (LD) were aged for up to 25 days postmortem in different ageing systems at 4 degrees C. Ageing solely in high oxygen modified atmosphere (MA, 80% O(2) + 20% CO(2)) for 5 or 10 days and ageing in vacuum for 5 or 15 days followed by high oxygen MA for 5 or 10 days were compared with ageing in vacuum for 5, 15 and 25 days. Warner-Bratzler shear force, purge and cooking losses, calpain activity and desmin and carbonyl contents were measured. Shear force decreased to the same level when ageing this large beef cut solely in high oxygen MA for 5 or 10 days as when ageing in vacuum. The activity of mu-calpain disappeared, the activity of m-calpain decreased and purge loss increased between 5 and 10 days, but cooking loss and the contents of desmin and carbonyls were unaffected. The ageing time in vacuum before packaging of this large beef cut in high oxygen MA did not affect the ultimate shear force. The m-calpain activity decreased and the content of carbonyls increased compared with solely in vacuum after 15 days of total ageing, but there was no difference in the content of desmin or cooking loss between these ageing systems at the same ageing time. (C) 2009 Elsevier Ltd. All rights reserved.
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| 2. |
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| 3. |
- Sampels, Sabine
(författare)
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Berry Marinades Enhance Oxidative Stability of Herring Fillets
- 2010
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Ingår i: Journal of Agricultural and Food Chemistry. - : American Chemical Society (ACS). - 0021-8561 .- 1520-5118. ; 58, s. 12230–12237-
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Tidskriftsartikel (refereegranskat)abstract
- Marinating herring fillets in a 50 g/L powder of elderberry, cranberry, or black currant inhibited the oxidation of lipids and proteins and also the degradation of tocopherol. Cranberry and black currant appeared to be more efficient than elderberry in inhibiting the degradation of tocopherol and the formation of ammonium. Elderberry marinades provided the most significant color changes. The injection of fillets with a 5% salt solution resulted in significantly increased levels of carbonyls, ammonium, and biogenic amines, whereas formation of the volatile lipid compounds propanal, hexanal, 2-penten-1-ol, and 1-penten-3-ol was lowest in fillets marinated in black currant following injection of the salt solution. All marinade treatments resulted in a significantly decreased liquid holding ability, coinciding with a lower muscle pH. It is concluded that marinating herring fillets in solutions containing berry powder can enhance the quality and shelf life of the fillets and simultaneously provide the fillets with natural antioxidants beneficial for consumers.
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| 4. |
- Sampels, Sabine, et al.
(författare)
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Comparison of two different methods for the separation of lipid classes and fatty acid methylation in reindeer and fish muscle
- 2011
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Ingår i: Food Chemistry. - : Elsevier BV. - 0308-8146 .- 1873-7072. ; 128, s. 811-819
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Tidskriftsartikel (refereegranskat)abstract
- In the present study different methods for the separation of lipid classes and methylation were compared and evaluated for method optimisation in muscle tissue. Fish and reindeer muscle were tested as fish represents a high proportion of polyunsaturated FA (PUFA) and reindeer a moderate amount of PUFA. Lipids were separated either by solid phase extraction (SPE) into neutral (NL) and polar lipids (PL) or by thin layer chromatography into triacylglycerols (TAG) and phospholipids. All fractions were methylated with or without boron trifluoride (BF3). The two different separation methods showed differences between PL and phospholipids, while TAG and NL were largely similar. Methylation method did not lead to important differences when comparing within the different separation methods, though methylation with BF3 generally resulted in similar or higher values of methylated FA, indicating a more complete methylation. The content of PUFA in the muscle tissue did not affect these outcomes. Separation of lipids by SPE, followed by methylation with BF3 was judged to be the best overall method, though not suitable for analysis of samples with labile fatty acids. (C) 2011 Elsevier Ltd. All rights reserved.
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| 5. |
- Sampels, Sabine, et al.
(författare)
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Effects of -linolenic acid and eicosapentaenoic acid from linseed and algae, respectively, on reindeer (Rangifer tarandus tarandus L.) muscle fatty acid composition
- 2010
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Ingår i: Acta agriculturae Scandinavica. Section A, Animal science. - : Informa UK Limited. - 0906-4702 .- 1651-1972. ; 60:3, s. 175-186
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Tidskriftsartikel (refereegranskat)abstract
- In an earlier study, we concluded that pellet-fed reindeer could not elongate 18:3n - 3 (-linolenic acid - ALA) sufficiently towards long-chain polyunsaturated fatty acids (LC PUFA) and need supplementation of LC PUFA. The present work investigated that the addition of n - 3 LC PUFA to feed in combination with ALA would increase the LC PUFA in the meat. Two groups of reindeer were fed pellets containing either linseed cake or linseed cake combined with algae (Nannochloropsis oculata) for 6 weeks before slaughter. Dietary n - 6/n - 3 ratio had a distinct influence on meat fatty acid (FA) composition when comparing linseed and linseed algae-fed animals with animals fed a conventional diet. Increased dietary proportions of ALA and eicosapentaenoic acid (EPA) increased these FA in muscle and docosapentaenoic acid (DPA) and docosahexaenoic acid in the polar lipid fraction compared to the conventional-fed animals. We concluded that an increased proportion of dietary EPA might lead to an increased elongation towards DPA in muscle. Algae and linseed are possible additives to reindeer feed in order to assure a similar valuable FA composition as in pasturing animals.
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| 7. |
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| 8. |
- Zajic, Tomas, et al.
(författare)
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Fillet quality changes as a result of purging of common carp (Cyprinus carpio L.) with special regard to weight loss and lipid profile
- 2013
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Ingår i: Aquaculture. - : Elsevier BV. - 0044-8486 .- 1873-5622. ; 400, s. 111-119
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Tidskriftsartikel (refereegranskat)abstract
- Purging is a very important part of the rearing process for common carp (Cyprinus carpio L.) in Central Europe and is commonly conducted between October and December. Fish are kept in clear water without feeding in order to empty the gut, decrease the entrail proportion and eliminate possible tainted flavour. This leads to weight loss and stored fat mobilisation. This study investigated the effect of a purging period of up to 70 days on lipid content and quality of common carp flesh. Four-year-old, market-size carp (weight 1700-2600 g) from three different production systems (C: cereal supplemented; P: linseed/rapeseed pellet supplemented; N: natural feed) were sampled every 14 days for weight, fillet yield and lipid analysis. Fillet yield was highest after 14 days and decreased thereafter. Throughout the experiment, fillet fat content decreased continuously in groups C and P, but remained stable in group N. Initially, carp from groups C and P mainly metabolised monounsaturated fatty acids (MUFAs), but with prolonged starvation fish from all groups started to metabolise more polyunsaturated fatty acids (PUFAs). After 70 days of purging, all groups showed almost identical saturated FA (SFA), MUFA and PUFA values. Our conclusion is that carp are able to metabolise selected FA for their energy needs when they are in good condition and have surplus fat stores. However, when body fat content is low, they may metabolise all FA types equally to sustain metabolic functions. (C) 2013 Elsevier B. V. All rights reserved.
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