alexa Effect Of Antioxidants On Lipid Oxidation And Changes In Nutritive Value Of Protein In Frozen-stored Meat Products | 18286
ISSN: 2157-7110

Journal of Food Processing & Technology
Open Access

Like us on:

OMICS International organises 3000+ Global Conferenceseries Events every year across USA, Europe & Asia with support from 1000 more scientific Societies and Publishes 700+ Open Access Journals which contains over 50000 eminent personalities, reputed scientists as editorial board members.

Open Access Journals gaining more Readers and Citations
700 Journals and 15,000,000 Readers Each Journal is getting 25,000+ Readers

This Readership is 10 times more when compared to other Subscription Journals (Source: Google Analytics)

3rd International Conference and Exhibition on Food Processing & Technology

Marzanna Hes, Anna Gramza Michałowska, Danuta Gorecka and Krzysztof Dziedzic
Posters: J Food Process Technol
DOI: 10.4172/2157-7110.S1.006
Abstract
The processes of fat oxidation are the cause of adverse sensory changes in meat and meat products. Moreover, primary and secondary products of fat autoxidation may react with other food components lowering their nutritional value. This particularly concerns proteins, which belong to valuable components in our diet and should be especially protected in all processes related to technological processing. Among strategies that help to reduce lipid oxidation and its negative nutritional consequences, the antioxidant addition into meat product formulation is becoming more and more often applied. Natural antioxidants are in focus and new sources of such compounds are searched for. The aim of this study was to determine the effect of antioxidants (extracts from thyme, tea, rosemary and BHT) on lipid oxidation, the availability of lysine and methionine and protein digestibility in frozen pork meatballs. The extent of lipid oxidation was determined periodically based on measurements of TBARS (2-thiobarbituric acid reactive substances) content by the distillation method. The effect of lipid oxidation on proteins was characterized by changes in available lysine and methionine as well as protein digestibility in vitro. The addition of antioxidants slowed down lipid oxidation to a significant extent. The highest activity was found for BHT and tea extracts. In control samples without antioxidants, the content of available lysine and methionine was reduced by 30% and 23% respectively, whereas protein digestibility - by 17% at the end of storage. The addition of antioxidants significantly inhibited the decrease in protein digestibility of meat products and limited quantitative losses of lysine and methionine.
Biography
Marzanna Hes completed her PhD at the age of 36 at Poznan University of Life Sciences, Poland. She is an Assistant Professor in the Department of Food Service and Catering at Poznan University of Life Sciences. She has published more than 61 scientific papers and 87 conference posters and oral presentations. She is a reviewer for several international journals. Her professional interest is focused on new sources of natural antioxidants, applied in food for their stability enhancing properties and the highest possible nutritional value.
image PDF   |   image HTML
 

Relevant Topics

Peer Reviewed Journals
 
Make the best use of Scientific Research and information from our 700 + peer reviewed, Open Access Journals
International Conferences 2018-19
 
Meet Inspiring Speakers and Experts at our 3000+ Global Annual Meetings

Contact Us

Agri & Aquaculture Journals

Dr. Krish

[email protected]

+1-702-714-7001Extn: 9040

Biochemistry Journals

Datta A

[email protected]

1-702-714-7001Extn: 9037

Business & Management Journals

Ronald

[email protected]

1-702-714-7001Extn: 9042

Chemistry Journals

Gabriel Shaw

[email protected]

1-702-714-7001Extn: 9040

Clinical Journals

Datta A

[email protected]

1-702-714-7001Extn: 9037

Engineering Journals

James Franklin

[email protected]

1-702-714-7001Extn: 9042

Food & Nutrition Journals

Katie Wilson

[email protected]

1-702-714-7001Extn: 9042

General Science

Andrea Jason

[email protected]

1-702-714-7001Extn: 9043

Genetics & Molecular Biology Journals

Anna Melissa

[email protected]

1-702-714-7001Extn: 9006

Immunology & Microbiology Journals

David Gorantl

[email protected]

1-702-714-7001Extn: 9014

Materials Science Journals

Rachle Green

[email protected]

1-702-714-7001Extn: 9039

Nursing & Health Care Journals

Stephanie Skinner

[email protected]

1-702-714-7001Extn: 9039

Medical Journals

Nimmi Anna

[email protected]

1-702-714-7001Extn: 9038

Neuroscience & Psychology Journals

Nathan T

[email protected]

1-702-714-7001Extn: 9041

Pharmaceutical Sciences Journals

Ann Jose

[email protected]

1-702-714-7001Extn: 9007

Social & Political Science Journals

Steve Harry

[email protected]

1-702-714-7001Extn: 9042

 
© 2008- 2018 OMICS International - Open Access Publisher. Best viewed in Mozilla Firefox | Google Chrome | Above IE 7.0 version
Leave Your Message 24x7