Relationship between antioxidative activity and oxidative stability of various types of poultry meat during chill storage
|
|
- Darlene McLaughlin
- 5 years ago
- Views:
Transcription
1 Relationship between antioxidative activity and oxidative stability of various types of poultry meat during chill storage M. B. MIELNIK* 1, A. RZESZUTEK 1 and A. VEBERG 1, 2 1 Matforsk AS, Norwegian Food Research Institute, Osloveien 1, N-143 Aas, Norway 2 Department of Chemistry, Biotechnology, and Food Science, Norwegian University of Life Sciences, P. O. Box 54, N-1432 Ås, Norway *Corresponding author: maria.mielnik@matforsk.no Antioxidative activity and its impact on the oxidative stability of meat derived from two different muscles (breast and thigh) and two species (chicken and turkey) was studied in raw and cooked meat, chill stored in air for, 2, 4, 7, and 9 days. Development of lipid oxidation in minced raw and cooked meat during storage was evaluated by TBARS and fluorescence spectroscopy. Antioxidant activity of meat was measured the DPPH free radical scavenging method. The antioxidative activity, expressed as antiradical power (ARP), varied appreciably between muscles from different species. Generally, turkey meat had significantly (P =.1) lower ARP values than chicken meat. The lowest activity in raw meat was found for turkey breasts and the highest for chicken thighs, respectively.26 and.62 mg DPPH /g meat. No changes for ARP values were noticed in raw meat stored for 3 days at 2 C. The cooking process significantly decreased ARP in turkey thighs, but in the other samples the ARP was only reduced slightly. The ARP in cooked samples showed the greatest decline after 2 days chill storage from.36 to.21 mg DPPH /g meat. The ARP was influenced mainly by species and to a lesser extent by storage time and muscle type. Although the raw thigh had higher antioxidant activity then raw breast, the thigh meat showed lower oxidative stability during the chill storage because of a higher content of fat and hem. Lipid oxidation increased during storage time in all samples, but the highest increase in TBARS values over time were observed in the turkey thigh meat. ANOVA revealed that oxidative stability of cooked meat was mostly dependent on species, but also on muscle type and storage time. Differences in fluorescence spectra were found for breast and thigh meat. The fluorescence intensities for cooked samples increased continuously with storage time and showed high correlation with TBARS (r =.99). Keywords: poultry; antioxidative activity; DPPH ; TBARS; fluorescence Introduction Modern trends towards convenient foods have resulted in the production of pre-cooked meat products, which are very susceptible to lipid oxidation. Poultry meat, because of its relatively high content of unsaturated fatty acids, oxidises more rapidly than pork, beef, or lamb (Wilson et al., 1976). Turkey
2 meat is more prone to oxidative rancidity than chicken meat due to higher phospholipids) and lower natural tocopherols content ( Pearson, et al. 1977; Dawson and Gartner, 1983, ). Temperature-depended acceleration of lipid oxidation in cooked meat could be partially due to heat inactivation of endogenous antioxidants (Mei et al., 1994). However, not all antioxidant, among others phenols, undergo denaturation. To follow the development of lipid oxidation in the raw and cooked meat, two methods has been chosen. The TBA assay, specific for malondialdehyde and other TBA reactive substances, is the most common method, but is destructive and time consuming. On other hand, front face fluorescence spectroscopy is a rapid and non-destructive method (Wold and Mielnik 2). This method is very sensitive, but not specific, because the signals arise from different oxidation products among them from reaction of oxidized lipids, unsaturated aldehyde and malondialdehyde with proteins, peptides, amino acids, phospholipids, DNA, and nucleic acid (Frankel, 1998). The signals from complex mixtures of the various oxidation products are similar and overlapping (Veberg et al. 26 b). It has been shown that fluorescence spectroscopy can determine the level of lipid oxidation in freeze stored poultry meat (Wold and Mielnik, 2, Veberg et al. 26 c), chill stored minced turkey and pork meat (Veberg et al.26 a), and meat loaf made from freeze stored turkey and pork meat (Wold et al., 22). The aim of the present study was to compare the antioxidative activity of two different muscles (breast and thigh) from two species (chicken and turkey) and their impact on the oxidative stability, after cooking and chill storage (2 C) in air atmosphere. The usefulness of front face fluorescence spectroscopy as a rapid method for detection of lipid oxidation in cooked poultry meat was also tested. Materials and methods Poultry meat obtained from a commercial processing plant 3 days after slaughter was ground through a.4 cm plate in an industrial meat grinder in the pilot plant at Matforsk AS and stored at 2 C for 3 days. Four experimental batches: chicken breast (CB), chicken thigh (CT), turkey breast (TB), and turkey thigh (TT) were divided into smaller portions. The samples were vacuum-packed, cooked in a water bath at 8 C for 3 min, and cooled in tap water for 2 min. Then, the meat samples were homogenised, pre-packaged into transparent boxes with air access, and stored for, 2, 4, 7, or 9 days in a dark room at 2 C before analysis. Development of lipid oxidation in minced raw and cooked poultry meat during refrigerated storage was evaluated by Thiobarbituric Acid Reactive Substances (TBARS) and fluorescence spectroscopy. Antioxidant activity of meat was measured the DPPH free radical scavenging method. Antiradical power (ARP) - The antioxidant activity of meat were determined by using the 2,2-diphenyl-1-picrylhydrazyl, DPPH according to the procedure described by Brand-Williams et al. (1995) with some modifications. DPPH (25 mg/l) and samples were dissolved in absolute ethanol instead of methanol. Muscle sample (2.5 g) were homogenized with 1 ml of absolute ethanol for 3 s at 82 rpm and then centrifuged for 2 min at 137 rpm, at 4 C. The supernatant was filtrated using a filter paper (white band 5892). Muscle extract (.8 ml) was mixed with DPPH solution (3.2 ml). Samples were prepared in duplicate for each of at least three concentrations used (.8,.7,.6). Blank samples contained.8 ml absolute ethanol and 3.2 ml DPPH solution. The reaction mixtures were covered and left in the dark at room temperature. The reduction of the DPPH free radical was measured by reading the absorbence at 515 nm after 6, 9, and 12 min of incubation. The percentage of remaining DPPH at steady state was calculated and plotted against the sample concentration to obtain the amount of sample required to decrease the initial DPPH concentration by 5% (EC5). Antioxidant activity is given as the reciprocal of EC5, the antiradical power (ARP) in units of mg of DPPH per g meat. Thiobarbituric acid reactive substances (TBARS) - The TBARS values were determined in duplicate with the method of Sørensen and Jørgensen (1996). For extraction, 1 g ground meat was homogenized (15 rpm, 3 s, 2 C) together with 3 ml of a 7.5% aqueous solution of trichloroacetic acid in a Bühler homogenizer Type H4 (74 Tübingen, Germany). After filtration, 5. ml extract was mixed with 5. ml.2 M aqueous solution of TBA in a
3 stoppered test tube, kept at 1 C for 35 min in a water bath, and cooled for 1 min in cold water. Absorbance was measured at 532 nm by Ultraspec 3 (Pharmacia Biotech, Cambridge, U.K.) against a blank containing 5. ml distilled water and 5. ml TBA reagent. Results expressed as mg malondialdehyde (MDA) per kg meat were calculated from the 1,1,3,3-tetraethyoxypropane (TEP) based standard curve. Front face fluorescence measurements. Fluorescence emission spectra were measured directly on the poultry meat. The samples were placed into sample cuvettes, which exposed a flat circular surface with a diameter of 5 cm for the measurements. The fluorescence emission spectra in the range of 41 nm to 75 nm were measured for excitation at 382 nm, using an optical bench system, suitable for solutions and solid samples. The excitation light was generated by a 3 W Xenon light source (Oriel 6258, Oriel Corporation, Stratford, CT) and passed through a 1 nm bandwidth interference filter (Oriel 5992). The light was directed onto the sample at an angle of about 45. The spectra were collected by an imaging spectrograph (Acton SP-15, Acton Research Corporation, Acton, MA) connected to a sensitive charge coupled device (CCD-camera) (Roper Scientific NTE/CCD-134/4-EMB, Roper Scientific, Trenton, NJ). A cut-off filter at 4 nm (Melles Griot 3FCG49) was positioned in front of the spectrograph slit to suppress excitation light reflected from the sample. Exposure time was 1 sec for each sample. All samples were measured twice and an average was used in the analysis. The field of illumination was not perfectly homogenous, so the samples were rotated 9 between each measurement to even out sample heterogeneity. The spectra were not subjected to any kind of pre-processing before analysis. Statistical Analyses. Two replications were carried out with all samples. Effects of muscle type, species, and storage time on TBARS and ARP values were analysed by ANOVA. Relationships between fluorescence spectra and TBARS values were analysed by Partial Least Squares Regression (PLSR) with full cross validation using The Unscrambler (version 9.2., Camo AS, Trondheim, Norway). Results and discussion ANOVA results (mean and F values) for TBARS and ARP values assessed in raw and newly cooked poultry meat are presented in Table 1. The oxidation rate measured as TBARS values was significantly affected by poultry species, type of meat and heat treatment. The heating process had greatest effect, resulting in seven folds increase of TBARS values in cooked meat in comparison to the raw meat analysed the same day. Poultry species appeared as a second most important factor, influencing the oxidative stability of the meat. The turkey samples had on average 1.48 mg more MDA per kg meat than the chicken meat samples. According to Dawson and Gartner (1983), turkey meat is more prone to oxidative rancidity than chicken meat due to higher phospholipids and lower natural tocopherol content. The oxidation process was influenced by muscle type. Breast muscles had significantly lower TBARS values than thigh muscles, apparently due to the lower content of fat and haemoglobin. The most extensive interactions for TBARS were noticed for poultry species and heat treatment. The increase in TBARS values after cooking was five folds for chicken meat while for the turkey meat it was seven folds. Interactions between muscle type and heating process revealed that the oxidation developed more rapid in thigh meat than in breast meat. The differences in the initial TBARS values between breast and thigh measured in raw meat were considerable smaller than the differences between cooked samples, respectively.15 mg/kg versus 1.1 mg/kg. The variation of TBARS for cooked and chill stored poultry meat was highly dependent on storage time (Table 2). The TBARS values increased in all samples continually, however the highest rises were noticed after the first two days of storage. The rapid accumulation of MDA in cooked samples confirms that the development of rancidity in cooked, refrigerated meat products occurs much faster than lipid oxidation in frozen raw meat as observed by others (Tims & Watts, 1958; Pearson, Love, & Shorland, 1977). The poultry species and muscle types affected also the development of oxidation. Turkey meat oxidized faster than chicken meat and thigh meat oxidized faster than breast meat. The chicken breast meat had the lowest TBARS values throughout the storage period, while the turkey thigh meat had the highest values.
4 Table 1. Analysis of variance for TBARS and ARP values assessed in raw and newly cooked poultry meat Source of Factor TBARS (mg MDA/kg) ARP (mg/g) variance Mean F-value 1 Mean F-value Species Chicken *** *** Turkey Type Breast *** ** Thigh Treatment Raw *** ** Cooked Species x Type Chicken breast ** NS Chicken thigh.5.57 Turkey breast Turkey thigh Species x Chicken raw *** ** Treatment Chicken cooked Turkey raw Turkey cooked Type x Treatment Breast raw *** NS Breast cooked Thigh raw Thigh cooked Table 2. Analysis of variance for TBARS and ARP values assessed in cooked and chill stored poultry meat in air Source of Factor TBARS (mg MDA/kg) ARP (mg/g) variance Mean F-value Mean F-value Species Chicken *** *** Turkey Type Breast ***.25.7 NS Thigh Day *** ** Species x type Chicken breast NS NS Chicken thigh Turkey breast Turkey thigh *** significant at P <.1; ** significant at P <.1; NS not significant 1 F-values from Fisher significance test The variation of the DPPH radical scavenger capacities in poultry meat are shown as antiradical power (ARP) in Table 1 and 2. A high ARP value indicates high antioxidant activity. Antiradical power of raw and newly cooked poultry meat was affected first of all by poultry species. Chicken meat had twofold higher ARP values than turkey meat. Besides, muscle type and heat treatment influenced the variation between samples. Thigh meat scavenged more free radicals than breast meat and raw meat showed higher ARP values than cooked meat. The lowest antioxidant activity was found for turkey breast and highest for chicken thigh. Significant interaction was observed between poultry species and heat treatment. The ARP in cooked turkey meat decreased considerable in comparison with raw turkey meat, while in chicken meat there was not any change. Although the thigh muscles, both from chicken and turkey, showed higher antioxidant activity than breast muscles within the same species, the thigh muscles had lower oxidative stability during the chill storage. This was apparently caused by higher content of fat, myoglobin, and hemoglobin. Typical emission spectra from chicken and turkey meat, excited at 382 nm, are shown in Figure 1 and 2, respectively. As a result of thermal processing, an increase in fluorescence intensity and shift in the fluorescence spectra were observed. Emission spectra from chicken and turkey thighs had similar shape, but differed considerably in fluorescence intensity after heating and chill storage in air, already from second day. For turkey thigh meat, the fluorescence intensity increased more rapidly after cooking than in chicken thighs. The highest peak in the emission spectra from cooked chicken thigh and both type of turkey meat, had a maximum intensity at nm.
5 Fluorescence intensity a CB raw CB cooked d CB cooked 2 d CB cooked 4 d CB cooked 7 d Fluorescence intensity a TB raw TB cooked d TB cooked 2 d TB cooked 4 d TB cooked 7 d Fluorescence intensity b CT raw CT cooked d CT cooked 2 d CT cooked 4 d CT cooked 7 d Fluorescence intensity b TT raw TT cooked d TT cooked 2 d TT cooked 4 d TT cooked 7 d Figure 1. Fluorescence emission spectra of raw and cooked (a) chicken breast (CB) Figure 2. Fluorescence emission spectra of raw and cooked (a) turkey breast and (b) chicken thigh (CT), chill stored in air for 7 days. (TB) and (b) turkey thigh (TT), chill stored in air for 7 days.
6 Veberg et al. (26 b) showed that unsaturated aldehydes formed fluorophores with lysine and glycin in model systems as well as in meat systems (turkey, pork, cod), with maximum intensity in the same region. Probably, we measured the same type of oxidation products in our experiment. For cooked chicken breast, the shape and maximum intensity of the spectra changed with storage time, moving towards shorter wavelengths (42-45 nm). This shift to shorter wavelengths could indicate the formation of other fluorphores in this meat. A small peak at 59 nm, probably zinc protoporphyrin (Veberg et al. 26 a) was observed only in raw meat and disappeared after cooking. The TBARS values for the meat samples ranged from.8 to 8.22 for chicken meat and.1 to 1.17 for turkey meat. The results clearly showed that fluorescence spectra correspond well with TBARS values. The correlation coefficients (r) obtained from PLSR models for cooked thigh and breast were.99 (2 and 5 Principal Components (PCs, respectively). This is higher than for all samples modelled together (r =.96, 5 PCs). This confirms the dissimilarity of the cooked meat spectra. References BRAND-WILLIAMS, W., CUVELIER, M.E. and BERSET, C. (1995) Use of free radical method to evaluate antioxidant activity. Lebensmittel-Wissenschaft und Technologie 28: DAWSON, L.E. and GARTNER, R. (1983) Lipid oxidation in mechanically deboned poultry. Food Technology 37: FRANKEL, E.N. (1998) Lipid oxidation. Dundee: The Oily Press LDT. 33. MEI, L., CRUM, A.D., and DECKER, E.A. (1994) Development of lipid oxidation and inactivation antioxidant enzymes in cooked pork and beef. Journal of Food Lipids, 1: PEARSON, A.M., LOVE, J.D., and SHORLAND, F.B. (1977) Warmed over flavor in meat, poultry and fish. Advances in Food Research, 23: SØRENSEN, G. and JØRGENSEN, S.S. (1996) A critical examination of some experimental variables in the 2-thiobarbituric acid (TBA) test for lipid oxidation in meat products. Zeitschrift für LebensmittelUntersuchung und Forschung 22: TIMMS, M.J. and WATTS, B.M.(1958) Protection of cooked meats with phosphates. Food Technology 12: WILSON, B.R., PEARSON, A.M., and SHORLAND, F.B. (1976) Effect of total lipids and phospholipids on warmed-over flavor in red and white muscle from several species as measured by thiobarbituric acid analysis. Journal of Agricultural and Food Chemistry, 2: VEBERG, A., SØRHEIM, O., MOAN, J., IANI, V., JUZENAS, P., NILSEN, A.N., and WOLD J.P. (26 a) Mapping of lipid oxidation and porphyrins in high oxygen modified atmosphere and vacuum packed ground turkey and pork by fluorescence spectra and images. Meat Science, 73: VEBERG, A., VOGT, G., and WOLD, J.P. (26 b) Fluorescence in aldehyde model systems related to lipid oxidation. Lebensmittel-Wissenschaft Und- Technologie-Food Science and Technology, 39: VEBERG, A., OLSEN, E., VOGT, G., MIELNIK, M., NILSEN, A.N., and WOLD, J.P.(26 c) Front face fluorescence spectroscopy- a rapid method to detect lipid oxidation in freeze stored minced turkey meat. Journal of Food Science, 71: WOLD, J.P. and MIELNIK, M. (2). Nondestructive assessment of lipid oxidation in minced poultry meat by autofluorescence spectroscopy. Journal of Food Science, 65: WOLD, J.P., MIELNIK, M., PETTERSEN, M.K., AABY, K., and BAARDSETH P. (22). Rapid assessment of rancidity in complex meat products by front face fluorescence spectroscopy. Journal of Food Science 67:
Factors Affecting Oxidative Stability of Pork, Beef, and Chicken Meat
Animal Industry Report AS 654 ASL R2257 2008 Factors Affecting Oxidative Stability of Pork, Beef, and Chicken Meat Byung R. Min Ki C. Nam Joseph C. Cordray Dong U. Ahn, duahn@iastate.edu Recommended Citation
More informationLipid Oxidation in Muscle Foods
Lipid Oxidation in Muscle Foods Unique Challenges with Oxidation in Muscle Foods Rancidity is a major shelf-life limiting factor in frozen muscle foods NaCl generally accelerates oxidation Oxidation accelerates
More informationEffects of Diet, Packaging and Irradiation on Protein Oxidation, Lipid Oxidation of Raw Broiler Thigh Meat
AS 659 ASL R26 203 Effects of Diet, Packaging and Irradiation on Protein Oxidation, Lipid Oxidation of Raw Broiler Thigh Meat Shan Xiao Iowa State University Wan Gang Zhang Iowa State University Eun Joo
More informationData sheet. TBARS Assay kit. (Colorimetric/Fluorometric) Kit Contents. MDA-TBA Adduct. 2-Thiobarbituric Acid. Cat. No: CA995.
Data sheet Cat. No: CA995 TBARS Assay kit (Colorimetric/Fluorometric) Introduction Oxidative stress in the cellular environment results in the formation of highly reactive and unstable lipid hydroperoxides.
More informationCOMPARISON OF VITAMIN E, NATURAL ANTIOXIDANTS AND ANTIOXIDANT COMBINATIONS ON THE LEAN COLOR AND RETAIL CASE-LIFE OF GROUND BEEF PATTIES
1999 Animal Science Research Report Authors: Amy E. Down, J. B. Morgan and H.G. Dolezal COMPARISON OF VITAMIN E, NATURAL ANTIOXIDANTS AND ANTIOXIDANT COMBINATIONS ON THE LEAN COLOR AND RETAIL CASE-LIFE
More informationSUPPLEMENTARY MATERIAL Antiradical and antioxidant activity of flavones from Scutellariae baicalensis radix
SUPPLEMENTARY MATERIAL Antiradical and antioxidant activity of flavones from Scutellariae baicalensis radix Dorota Woźniak A, Andrzej Dryś B, and Adam Matkowski* A A Department of Pharmaceutical Biology
More informationGrape seed extract as antioxidant in cooked, cold stored turkey meat
ARTICLE IN PRESS LWT 39 (2006) 191 198 www.elsevier.com/locate/lwt Grape seed extract as antioxidant in cooked, cold stored turkey meat M.B. Mielnik, E. Olsen, G. Vogt, D. Adeline, G. Skrede Matforsk AS
More informationSource Variation in Antioxidant Capacity of Cranberries from Eight U.S. Cultivars
33 Source Variation in Antioxidant Capacity of Cranberries from Eight U.S. Cultivars Peter J. Schaaf Faculty Sponsors: Margaret A. Maher and Ted Wilson, Departments of Biology/Microbiology ABSTRACT Antioxidants
More informationTBARS and Microbial Growth Predicative Models of Pork Sausage Stored at Different Temperatures
Food Microbiology and Safety Czech J. Food Sci., 33, 15 (): 3 35 TBARS and Microbial Growth Predicative Models of Pork Sausage Stored at Different Temperatures Abstract Anna KACZMAREK, Renata CEGIELSKA-RADZIEJEWSKA,
More informationApplication of Acid Solubilization Isoelectric Precipitation to Recover Protein from Low Value Red Meat
Application of Acid Solubilization Isoelectric Precipitation to Recover Protein from Low Value Red Meat J.M. James and C.A. Mireles DeWitt Story in Brief Three experiments were conducted to determine the
More informationEffect of NaCl, Myoglobin, Fe(II), and Fe(III) on Lipid Oxidation of Raw and Cooked Chicken Breast and Beef Loin
Effect of NaCl, Myoglobin, Fe(II), and Fe(III) on Lipid Oxidation of Raw and Cooked Chicken Breast and Beef Loin A.S. Leaflet R2578 Byungrok Min, graduate student; Joseph Cordray, professor; Dong U. Ahn,
More informationAnimal Industry Report
Animal Industry Report AS 650 ASL R1861 2004 Use of Double Packaging and Antioxidant Combinations to Improve Color, Lipid Oxidation, and Volatiles of Raw and Cooked Turkey Breast Patties K. C. Nam Iowa
More informationEffect of NaCl, Myoglobin, Fe(II), and Fe(III) on Lipid Oxidation of Raw and Cooked Chicken Breast and Beef Loin
Animal Industry Report AS 657 ASL R2578 2011 Effect of NaCl, Myoglobin, Fe(II), and Fe(III) on Lipid Oxidation of Raw and Cooked Chicken Breast and Beef Loin Byungrok Min Iowa State University Joseph C.
More informationESSENTIAL OILS AS ANTIOXIDANTS FOR FATLIQUORING EMULSION
ICAMS 2012 4 th International Conference on Advanced Materials and Systems ESSENTIAL OILS AS ANTIOXIDANTS FOR FATLIQUORING EMULSION VIRGILIJUS VALEIKA, JUSTA ŠIRVAITYTĖ, KESTUTIS BELEŠKA, VIOLETA VALEIKIENĖ
More informationUse of Cryoprotectants for Mechanically Deboned Pork
Use of Cryoprotectants for Mechanically Deboned Pork Gitanjali Prabhu, graduate assistant of Animal Science, Food Science and Human Nutrition Joseph G. Sebranek, professor of Animal Science, Food Science
More informationEffect of Garlic, Onion, and their Combination on the Quality and Sensory Characteristics of Irradiated Raw Ground Beef
Animal Industry Report AS 659 ASL R2765 2013 Effect of Garlic, Onion, and their Combination on the Quality and Sensory Characteristics of Irradiated Raw Ground Beef Han Sul Yang Eun Joo Lee Sunhee Moon
More informationMeasuring Lipid Oxidation in Foods
Measuring Lipid Oxidation in Foods Measuring Lipid Oxidation Most lipid oxidation reactions in food have a lag phase First radical formed Depletion of antioxidant Immediately after lag phase food is rancid
More information4. Determination of fat content (AOAC, 2000) Reagents
94 ANALYTICAL METHODS 1. Determination of moisture content (AOAC, 2000) 1. Dry the empty dish and lid in the oven at 105 C for 3 h and transfer to desiccator to cool. Weigh the empty dish and lid. 2. Weigh
More informationCoQ10(Coenzyme Q10) ELISA Kit
CoQ10(Coenzyme Q10) ELISA Kit Catalogue No.: EU0196 Size: 48T/96T Reactivity: Universal Detection Range: 0.781-50ng/ml Sensitivity:
More informationGlucose Assay Kit. Catalog Number KA assays Version: 03. Intended for research use only.
Glucose Assay Kit Catalog Number KA1648 100 assays Version: 03 Intended for research use only www.abnova.com Table of Contents Introduction... 3 Intended Use... 3 Background... 3 Principle of the Assay...
More informationab65336 Triglyceride Quantification Assay Kit (Colorimetric/ Fluorometric)
Version 10 Last updated 19 December 2017 ab65336 Triglyceride Quantification Assay Kit (Colorimetric/ Fluorometric) For the measurement of triglycerides in various samples. This product is for research
More informationAscorbic Acid Assay Kit
Ascorbic Acid Assay Kit Catalog Number KA1660 100 assays Version: 04 Intended for research use only www.abnova.com Table of Contents Introduction... 3 Intended Use... 3 Principle of the Assay... 3 General
More informationSensoLyte 520 HDAC Activity Assay Kit *Fluorimetric*
SensoLyte 520 HDAC Activity Assay Kit *Fluorimetric* Catalog # 72084 Kit Size 100 Assays (96-well plate) Optimized Performance: This kit is optimized to detect HDAC activity. Enhanced Value: It provides
More informationIdentifying Causes that Develop the Pink Color Defect in Cooked Ground Turkey Breasts and Red Discoloration of Turkey Thighs Associated With the Bone
Identifying Causes that Develop the Pink Color Defect in Cooked Ground Turkey Breasts and Red Discoloration of Turkey Thighs Associated With the Bone James R. Claus (Principal Investigator) and Jeong Youn
More informationPurity Tests for Modified Starches
Residue Monograph prepared by the meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA), 82 nd meeting 2016 Purity Tests for Modified Starches This monograph was also published in: Compendium
More informationab Lipid Peroxidation (MDA) Assay kit (Colorimetric/ Fluorometric)
Version 10b Last updated 19 December 2018 ab118970 Lipid Peroxidation (MDA) Assay kit (Colorimetric/ Fluorometric) For the measurement of Lipid Peroxidation in plasma, cell culture and tissue extracts.
More informationHuman Alpha 1 microglobulin ELISA Kit
Human Alpha 1 microglobulin ELISA Kit Catalogue No.: EH4144 Size: 48T/96T Reactivity: Human Range:0.625-40ng/ml Sensitivity:
More informationOXIDATION AND ANTIOXIDANT PROTECTION IN RAW MATERIALS AND FEEDS
EVALUATION OF OXIDATION AND ANTIOXIDANT PROTECTION IN RAW MATERIALS AND FEEDS Sergi Carné and Javier Estévez Technical Department, Industrial Técnica Pecuaria, S.A. (ITPSA); scarne@itpsa.com 1 LIPID OXIDATION
More informationFat Content Influences the Color, Lipid Oxidation and Volatiles of Irradiated Ground Beef
AS 656 ASL R2497 2010 Fat Content Influences the Color, Lipid Oxidation and Volatiles of Irradiated Ground Beef Hesham Ismail Iowa State University Eun Joo Lee Iowa State University Kyung Yuk Ko Iowa State
More informationHigh-density Lipoprotein Cholesterol (HDL-C) Assay Kit
(FOR RESEARCH USE ONLY. DO NOT USE IT IN CLINICAL DIAGNOSIS!) High-density Lipoprotein Cholesterol (HDL-C) Assay Kit (Double reagents) Catalog No: E-BC-K221 Method: Colorimetric method Specification: 96T
More informationMATERIAL AND METHODS
MATERIAL AND METHODS Material and Methods Glucose induced cataract was chosen as a model for the present study. A total of 210 fresh goat lenses were analyzed. Sample Collection: Goat eyeballs were obtained
More informationWHEN DOES BLOOD HAEMOLYSE? A Temperature Study
Br. J. Anaesth. (1974), 46, 742 WHEN DOES BLOOD HAEMOLYSE? A Temperature Study C. CHALMERS AND W. J. RUSSELL SUMMARY Incubation of blood in vitro for up to 1 hour at temperatures below 45 C C caused no
More informationRat cholesterol ELISA Kit
Rat cholesterol ELISA Kit Catalog No. CSB-E11706r (96T) This immunoassay kit allows for the in vitro quantitative determination of rat Cholesterol concentrations in serum, plasma and other biological fluids.
More informationPet Food Kibble Preservation 2018 Jim Mann
Pet Food Kibble Preservation 2018 Jim Mann KEMIN IS ASSURANCE Kemin s Involvement in Pet Food Supply Chain Slaughter Houses Renderers Field Fresh/Frozen Meat Collectors Crops KIBBLE STABILITY PALATABILITY
More informationLOOKING FOR LIPID PEROXIDATION IN VITRO AND IN VIVO: IS SEEING BELIEVING? Vanderbilt University School of Medicine Jason D.
LOOKING FOR LIPID PEROXIDATION IN VITRO AND IN VIVO: IS SEEING BELIEVING? Vanderbilt University School of Medicine Jason D. Morrow MD Which of the following assays of lipid peroxidation may be useful and
More informationMicrostructural design to reduce lipid oxidation in oil-inwater
Procedia Food Science 1 (2011) 104 108 11 th International Congress on Engineering and Food (ICEF11) Microstructural design to reduce lipid oxidation in oil-inwater emulsions Maryam Kargar a *, Fotis Spyropoulos,
More informationEffects of processing on nutritional value of fish products Assoc. Prof. Sabine Sampels, Ph.D.
Funded by the European Union s Seventh Framework Programme Effects of processing on nutritional value of fish products Assoc. Prof. Sabine Sampels, Ph.D. Nutritional value of fish Fish are a good source
More informationEXPERIMENT 13: Isolation and Characterization of Erythrocyte
EXPERIMENT 13: Isolation and Characterization of Erythrocyte Day 1: Isolation of Erythrocyte Steps 1 through 6 of the Switzer & Garrity protocol (pages 220-221) have been performed by the TA. We will be
More informationTBARS Assay Kit Catalog Number:
TBARS Assay Kit : 0801192 INTENDED USE The sensitivity of measuring Thiobarbituric Acid Reactive Substances (TBARS) has made this assay the method of choice for screening and monitoring lipid peroxidation,
More informationWork-flow: protein sample preparation Precipitation methods Removal of interfering substances Specific examples:
Dr. Sanjeeva Srivastava IIT Bombay Work-flow: protein sample preparation Precipitation methods Removal of interfering substances Specific examples: Sample preparation for serum proteome analysis Sample
More informationLipid Peroxidation (MDA) Assay kit (Colorimetric/ Fluorometric)
ab118970 Lipid Peroxidation (MDA) Assay kit (Colorimetric/ Fluorometric) Instructions for use: For the rapid, sensitive and accurate measurement of MDA (end product of lipid peroxidation) in a variety
More informationA New Method for the Early Detection of Edible Oil Oxidation
WHITE PAPER Early Detection of Edible Oil Oxidation A New Method for the Early Detection of Edible Oil Oxidation Edible oils are used in a wide range of culinary applications. Oils containing unsaturated
More informationIndex. calorimetry 422 cancer
Index absorption 84-85 acceptance testing see product acceptability evaluation additives 6 adipose tissue 227-231 affective testing see product acceptability evaluation aging effects on olfaction 174-175
More informationAntioxidant Activity of the plant Andrographis paniculata (Invitro)
Chapter 4 Antioxidant Activity of the plant Andrographis paniculata (Invitro) 4.1 INTRODUCTION Antioxidants prevents or repairs the cells against reactive oxygen species, reduces damage caused by free
More informationOctober 2018 Important Update: MUST READ
October 2018 Important Update: MUST READ The U.S. Food and Drug Administration updated the FDA Food Code in 2018. The Food Code update has changed information critical to your training and examination.
More informationSinglet Oxygen Production Photosensitized by Fluorescein in Reversed Micellar Solutions. Norio Miyoshi and Giiti Tomita*
Singlet Oxygen Production Photosensitized by Fluorescein in Reversed Micellar Solutions Norio Miyoshi and Giiti Tomita* Institute of Biophysics, Faculty of Agriculture, Kyushu University, Fukuoka 812,
More informationGlutathione Assay Kit
Glutathione Assay Kit Catalog Number KA1649 250 assays Version: 02 Intended for research use only www.abnova.com Table of Contents Introduction... 3 Intended Use... 3 Background... 3 Principle of the Assay...
More informationEffect of Washing on Quality Improvement of Mechanically Deboned Chicken Meat
Effect of Washing on Quality Improvement of Mechanically Deboned Chicken Meat Cho Cho Thein 1* and Kanithaporn Vangnai 2 ABSTRACT Mechanically deboned chicken meat (MDCM) is obtained from the skeletal
More informationSuperchilling of organic food. Part 2: Storage test with superchilled organic salmon and pork chops
- Unrestricted Report Superchilling of organic food Part 2: Storage test with superchilled organic salmon and pork chops Authors Ingrid Camilla Claussen Per Egil Gullsvåg; Michael Bantle; Ignat Tolstorebrov;
More informationNitrate/Nitrite Assay Kit Manual Catalog #
BIOO RESEARCH PRODUCTS Nitrate/Nitrite Assay Kit Manual Catalog # 1305-01 This kit is manufactured to the international quality standard ISO 9001:2008. ISO CI#: SARA-2009-CA-0114-01-B BIOO Scientific Corp.2011
More informationLipid Peroxidation Assay
Package Insert Lipid Peroxidation Assay 96 Wells For Research Use Only v. 1.0 Eagle Biosciences, Inc. 82 Broad Street, Suite 383, Boston, MA 02110 Phone: 866-419-2019 Fax: 617-419-1110 INTRODUCTION Lipid
More informationProcine sphingomyelin ELISA Kit
Procine sphingomyelin ELISA Kit For the quantitative in vitro determination of Procine sphingomyelin concentrations in serum - plasma - celiac fluid - tissue homogenate - body fluid FOR LABORATORY RESEARCH
More informationSensoLyte Rh110 Cathepsin K Assay Kit *Fluorimetric* Revision#1.2 Last Updated: May 2017 Catalog # Kit Size
SensoLyte Rh110 Cathepsin K Assay Kit *Fluorimetric* Revision#1.2 Last Updated: May 2017 Catalog # 72152 Kit Size 100 Assays (96-well plate) Optimized Performance: This kit detects Cathepsin K activity.
More informationHydrolysis of Irradiated Ovalbumin by Pepsin
Hydrolysis of Irradiated Ovalbumin by Pepsin HECTOR A. DIEU and V. DESREUX From the Department of Physical Chemistry, University of Liege, Liege, Belgium ABSTRACT Solid ovalbumin has been irradiated at
More informationEffects of the primary process on further processing
Effects of the primary process on further processing R.W. KRANEN* and M.E.T. van ESBROECK Stork PMT B.V. Poultry Processing Systems, Handelstraat 3, NL- 5831 AV, Boxmeer, The Netherlands *roland.kranen@stork.com
More informationDetermination of total phenolic, flavonoid content and free radical scavenging activities of common herbs and spices.
2014; 3 (3): 104-108 E: ISSN 2278-4136 P: ISSN 2349-8234 JPP 2014; 3 (3): 104-108 Received: 07-08-2014 Accepted: 08-09-2014 Ovais Ullah Shirazi. Muhammad Muzaffar Ali Khan Khattak. (a) (b)non Communicable
More informationSensoLyte 520 Cathepsin K Assay Kit *Fluorimetric*
SensoLyte 520 Cathepsin K Assay Kit *Fluorimetric* Catalog # 72171 Kit Size 100 Assays (96-well plate) Optimized Performance: This kit is optimized to detect Cathepsin K activity. Enhanced Value: Ample
More informationFor in vitro Veterinary Diagnostics only. Kylt Rotavirus A. Real-Time RT-PCR Detection.
For in vitro Veterinary Diagnostics only. Kylt Rotavirus A Real-Time RT-PCR Detection www.kylt.eu DIRECTION FOR USE Kylt Rotavirus A Real-Time RT-PCR Detection A. General Kylt Rotavirus A products are
More informationAnalysis of HMF by HPLC
COST Action 927 Training School Building Skills on the Analysis of Thermal Process Contaminants in Foods 22-26 October 2007, Ankara Analysis of HMF by HPLC Vural Gökmen O O OH Background O COOH O R 2 Carbonyl
More informationLDL (Human) ELISA Kit
LDL (Human) ELISA Kit Cat. No.:DEIA3864 Pkg.Size:96T Intended use This immunoassay kit allows for the specific measurement of human low density lipoprotein, LDL concentrations in cell culture supernates,
More informationClinical Chemistry (CHE 221)
Clinical Chemistry (CHE 221) Experiment # 14 Blood Alcohol Determination by Gas Chromatography and by Reaction with Alcohol Dehydrogenase Name Date Performed Date Submitted Partners Name(s) Partners Name(s)
More informationEffect of Irradiating Shell Eggs on Quality Attributes and Functional Properties of Yolk and White
Animal Industry Report AS 654 ASL R2263 2008 Effect of Irradiating Shell Eggs on Quality Attributes and Functional Properties of Yolk and White Byung R. Min Ki C. Nam Eun J. Lee Kyung Y. Ko Darrell W.
More informationHuman Oxidized LDL ELISA Kit (MDA-LDL Quantitation), General
Human Oxidized LDL ELISA Kit (MDA-LDL Quantitation), General For the detection and quantitation of human OxLDL in plasma, serum or other biological fluid samples Cat. No. KT-959 For Research Use Only.
More informationPhospholipid Assay Kit
Phospholipid Assay Kit Catalog Number KA1635 100 assays Version: 06 Intended for research use only www.abnova.com Table of Contents Introduction... 3 Intended Use... 3 Background... 3 General Information...
More informationEliKine Free Thyroxine (ft4) ELISA Kit
EliKine Free Thyroxine (ft4) ELISA Kit Booklet Item NO. KET0005 Product Name EliKine Free Thyroxine (ft4) ELISA Kit ATTENTION For laboratory research use only. Not for clinical or diagnostic use TABLE
More informationTENOFOVIR TABLETS: Final text for addition to The International Pharmacopoeia (June 2010)
June 2010 TENOFOVIR TABLETS: Final text for addition to The International Pharmacopoeia (June 2010) This monograph was adopted at the Forty-fourth WHO Expert Committee on Specifications for Pharmaceutical
More informationExperiment 1. Isolation of Glycogen from rat Liver
Experiment 1 Isolation of Glycogen from rat Liver Figure 35: FIG-2, Liver, PAS, 100x. Note the presence of a few scattered glycogen granules (GG). Objective To illustrate the method for isolating glycogen.
More informationFor the rapid, sensitive and accurate measurement of Triglyceride in various samples.
ab65336 Triglyceride Quantification Kit Instructions for Use For the rapid, sensitive and accurate measurement of Triglyceride in various samples. This product is for research use only and is not intended
More informationGovernment Notices Goewermentskennisgewings
Agriculture, Forestry and Fisheries, Department of/ Landbou, Bosbou en Visserye, Departement van R. 471 Agricultural Product Standards Act (119/1990): Regulations regarding Control over the Sale of Poultry
More informationPetrolatum. Stage 4, Revision 1. Petrolatum is a purified semi solid mixture of hydrocarbons obtained from petroleum.
1 001-1208PDG.pdf Petrolatum Stage 4, Revision 1 Definition Petrolatum is a purified semi solid mixture of hydrocarbons obtained from petroleum. It may contain a suitable antioxidant. Description and Solubility
More informationOxiSelect HNE-His Adduct ELISA Kit
Product Manual OxiSelect HNE-His Adduct ELISA Kit Catalog Number STA-334 96 assays FOR RESEARCH USE ONLY Not for use in diagnostic procedures Introduction Lipid peroxidation is a well-defined mechanism
More informationFat in Food Supplements: Friend or foe? Sted, 18. februar 2010
Fat in Food Supplements: Friend or foe? Sted, 18. februar 2010 Axellus background June 2005 Merger between Collett Pharma and Peter Möller as (Orkla) result: MöllerCollett as September 2006 Merger between
More informationE55A GELATIN, GELLING GRADE Gelatina
00-0PDG.pdf 0 0 0 0 EA GELATIN, GELLING GRADE Gelatina DEFINITION Purified protein obtained from collagen of animals (including fish and poultry) by partial alkaline and/or acid hydrolysis, by enzymatic
More informationHbA1c (Human) ELISA Kit
HbA1c (Human) ELISA Kit Cat. No.:DEIA3509 Pkg.Size:96T Intended use GHbA1c (Human) ELISA Kit is a sandwich enzyme immunoassay for the quantitative measurement of human GHbA1c. General Description vhemoglobin,
More informationOptimization research on hydrolysis condition of walnut protein
3rd International Conference on Material, Mechanical and Manufacturing Engineering (IC3ME 1) Optimization research on hydrolysis condition of walnut protein Xiaojie Yan 1a, Jinlei Liu 1, Ziming Yang 1,
More informationAsian Journal of Food and Agro-Industry ISSN Available online at
As. J. Food Ag-Ind. 2010, 3(01), 44-51 Asian Journal of Food and Agro-Industry ISSN 1906-3040 Available online at www.ajofai.info Research Article Kinetics of chlorophyll degradation in pandanus juice
More informationBiology Chapter 2 Review
Biology Chapter 2 Review Vocabulary: Define the following words on a separate piece of paper. Element Compound Ion Ionic Bond Covalent Bond Molecule Hydrogen Bon Cohesion Adhesion Solution Solute Solvent
More informationMethodology for the Extraction of Brain Tissue Protein. Learning Objectives:
Proteomics Extraction of Brain Tissue Protein Methodology for the Extraction of Brain Tissue Protein Extraction of the entire protein from the sample requires optimized protocol and many protocols have
More informationAnalysis report ORAC Europe BV
Analysis report ORAC Europe BV initials investigator Customer name: Hak Agrofeed BV att. Mr. B. Hak Leemansstraat 2 4251 LD Werkendam The Netherlands Amount of samples delivered: 63 samples Date of sample
More information*Corresponding author: ABSTRACT
Meat Quality and Safety EFFECT OF DIETARY VEGETABLE OIL (SUNFLOWER, LINSEED) AND VITAMIN E SUPPLEMENTATION ON THE FATTY ACID COMPOSITION, OXIDATIVE STABILITY AND QUALITY OF RABBIT MEAT Zsédely E. 1 *,
More informationInvestigation on Rate of Hydrolytic Rancidity. Research Question:
1 Investigation on Rate of Hydrolytic Rancidity Research Question: Comparing the shelf life of skim milk, low-fat milk, and whole milk, to analyze the effect of different amounts of lipids on hydrolytic
More informationNitrate and Nitrite Key Words: 1. Introduction 1.1. Nature, Mechanism of Action, and Biological Effects (Fig. 1)
7 Nitrate and Nitrite Key Words: Nitrate; nitrite; methemoglobin; blood pressure; asphyxia; spinach; spongy cadmium column; zinc metal; sodium nitrate; sodium nitrite; ammonia buffer solution; Jones reductor.
More informationEFFECTS OF PACKAGING ON BONE MARROW DISCOLORATION IN BEEF ARM, RIB, SHOULDER BLADE, AND THORACIC VERTEBRA BONES
Beef Cattle Research 2005 EFFECTS OF PACKAGING ON BONE MARROW DISCOLORATION IN BEEF ARM, RIB, SHOULDER BLADE, AND THORACIC VERTEBRA BONES J. P. Grobbel, M. E. Dikeman, J. S. Smith, D. H. Kropf, and G.
More informationB reast cancer is the most common cancer among women and also the second leading
Original Article Caspian J Intern Med 2017; 8(4):264-268 DOI: 10.22088/cjim.8.4.264 Mostafa Taherkhani (MSc) 1, 2 Soleiman Mahjoub (PhD) *2, 3 Dariush Moslemi (MD) 4 Ahmad Karkhah (MD) 2 1. Student Research
More informationFood TBARS Assay. Catalogue Number: FS50. This test is sufficient for assaying 50 samples/standards and 50 sample blanks. FOR RESEARCH USE ONLY
Food TBARS Assay Catalogue umber: FS50 This test is sufficient for assaying 50 samples/standards and 50 sample blanks. FOR RESEARCH USE OLY ot For Diagnostic Use PRECAUTIOS AD STORAGE Carefully read and
More informationTECHNICAL BULLETIN. R 2 GlcNAcβ1 4GlcNAcβ1 Asn
GlycoProfile II Enzymatic In-Solution N-Deglycosylation Kit Product Code PP0201 Storage Temperature 2 8 C TECHNICAL BULLETIN Product Description Glycosylation is one of the most common posttranslational
More informationFluoro Cholesterol Total Cholesterol Assay Kit
Fluoro Cholesterol Total Cholesterol Assay Kit Contact Information Address Telephone Toll Free Fax General Information Sales Technical Questions Website Cell Technology Inc 950 Rengstorff Ave Suite D Mountain
More informationTotal Phosphatidic Acid Assay Kit
Product Manual Total Phosphatidic Acid Assay Kit Catalog Number MET- 5019 100 assays FOR RESEARCH USE ONLY Not for use in diagnostic procedures Introduction Phosphatidic Acid (PA) is a critical precursor
More informationBody Composition and Sensory Characteristics of Pork from CLA-Fed Pigs
Body Composition and Sensory Characteristics of Pork from CLA-Fed Pigs R.L. Thiel-Cooper, graduate research assistant, F.C. Parrish, Jr., professor, Animal Science and Food Science and Human Nutrition,
More informationEnzymatic Assay of PROTEASE (EC )
Enzymatic Assay of PROTEASE PRINCIPLE: Hemoglobin + H 2 O Protease > Amino Acids CONDITIONS: T = 37 C, ph = 2.8, A 660nm, Light path = 1 cm METHOD: Colorimetric REAGENTS: A. 50 mm Potassium Phthalate Buffer,
More informationROLE OF ANTIOXIDANTS IN FEED AND EFFECTS ON MEAT QUALITY
ROLE OF ANTIOXIDANTS IN FEED AND EFFECTS ON MEAT QUALITY Sergi Carné*, Anna Zaragoza Technical Department Industrial Técnica Pecuaria, S.A. (ITPSA) *scarne@itpsa.com Rancidity is associated with the breakdown
More informationIn Vitro Antioxidant Activity of some Edibles Bearing Nutritional Value
International Journal of Biotechnology and Bioengineering Research. ISSN 2231-1238, Volume 4, Number 5 (2013), pp. 487-494 Research India Publications http://www.ripublication.com/ ijbbr.htm In Vitro Antioxidant
More informationTotal Bilirubin Assay Kit Manual Catalog #:
Total Bilirubin Assay Kit Manual Catalog #: 3460-10 TABLE OF CONTENTS GENERAL INFORMATION... 2 Product Description... 2 Procedure Overview... 2 Kit Contents, Storage and Shelf Life... 2 Required Materials
More informationTechnology Of Meat, Poultry, Fish And Seafood
Paper No. : 08 Technology of Meat, Poultry, Fish and and Seafood Module : 06 Post Mortem muscle chemistry-1: Loss of homeostasis and post- mortem glycolysis Development Team Principal Investigator Prof.
More informationOxiSelect MDA Adduct ELISA Kit
Revised Protocol Product Manual OxiSelect MDA Adduct ELISA Kit Catalog Number STA-332 96 assays FOR RESEARCH USE ONLY Not for use in diagnostic procedures Introduction Lipid peroxidation is a well-defined
More informationOil Stability Index Correlated with Sensory Determination of Oxidative Stability in Light-Exposed Soybean Oil
Oil Stability Index Correlated with Sensory Determination of Oxidative Stability in Light-Exposed Soybean Oil Elizabeth A. Coppin 1 and Oscar A. Pike* Department of Food Science and Nutrition, Brigham
More informationTECHNICAL BULLETIN. Sialic Acid Quantitation Kit. Catalog Number SIALICQ Storage Temperature 2 8 C
Sialic Acid Quantitation Kit Catalog Number SIALICQ Storage Temperature 2 8 C TECHNICAL BULLETIN Product Description The Sialic Acid Quantitation Kit provides a rapid and accurate determination of total
More information