The Experts below are selected from a list of 153 Experts worldwide ranked by ideXlab platform
Leif H Skibsted - One of the best experts on this subject based on the ideXlab platform.
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sodium chloride or heme protein induced lipid oxidation in raw Minced Chicken Meat and beef
Czech Journal of Food Sciences, 2018Co-Authors: Hamid Reza Gheisari, Jens Kjolseth Moller, Christina E Adamsen, Leif H SkibstedAbstract:Gheisari H.R., Moller J.K.S., Adamsen Ch.E., Skibsted L.H. (2010): Sodium chloride or heme protein induced lipid oxidation in raw, Minced Chicken Meat and beef . Czech J. Food Sci., 28: 364-375. The objective of this study was to evaluate the effect of the salt (NaCl) level (0%, 1% and 6%) or the addition of metmyoglobin (MetMb) in the amount twice that in the natural muscle content on the oxidative stability of Minced Chicken Meat or beef. The Minced Meat samples with the added NaCl or added MetMb were stored for 3 weeks during which the analyses of TBARS, peroxide value, and volatiles coming from lipid oxidation were assessed together with the quantification of vitamin E and fatty acid profiles. Heme pigment and indices of lipid oxidation were higher for beef than for Chicken, except the volatile octanal regardless of the pretreatment. Peroxide value (POV) and TBARS increased significantly over storage in both Minced Chicken Meat and beef. The Minced Meat added 6% salt group had the highest contents of TBARS and POV in both species. Vitamin E values decreased significantly over storage time in Chicken Meat and beef. 6% salt group had the lowest vitamin E content and salt had an increasing effect on hexanal content. At the end of the storage time, 6% salt group had the highest total content of saturated and the lowest one of polyunsaturated fatty acids. Added MetMb group showed no significant differences in lipid oxidation indices in comparison with those of the control group. In conclusion, higher lipid oxidation rate and total saturated and lower polyunsaturated fatty acids were observed in the salt groups. In contrast, adding MetMb had no increasing effect on lipid oxidation in Chicken Meat and beef.
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antioxidant protection of high pressure processed Minced Chicken Meat by industrial tomato products
Food and Bioproducts Processing, 2012Co-Authors: Adriana Barreto Alves, Leif H Skibsted, Neura Bragagnolo, M G Da Silva, Vibeke OrlienAbstract:Abstract Pressure-treatment at 300 MPa of Minced Chicken breast Meat did not induce significant lipid oxidation during chill storage for up to 15 days, while pressure-treatment at 600 and 800 MPa enhanced formation of secondary lipid oxidation products measured as thiobarbituric acid reactive substances. However, a waste product from industrial tomato paste production was found to yield efficient protection against lipid oxidation in pressurized Chicken Meat. Addition of 0.30% tomato waste or of 0.10% final tomato paste to Minced Meat led to a lag phase of 6 days for formation of secondary oxidation products in Meat pressure treated at 600 MPa. The waste product seemed special efficient in protecting Chicken Meat pressurized at 800 MPa, as a notably lower rate of formation of secondary oxidation products was found. Flavonoids washed out with the waste fraction may be more efficient as antioxidant than the other phenolics or carotenoids present in the other paste processing fractions. Addition of tomato paste fractions did not influence radical formation measured by electron spin resonance spectroscopy and the tomato waste is considered to be effective as antioxidant at subsequent reactions leading to secondary lipid oxidation products.
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Sodium chloride or heme protein induced lipid oxidation in raw, Minced Chicken Meat and beef
Czech Journal of Food Sciences, 2010Co-Authors: Hamid Reza Gheisari, Jens Kjolseth Moller, Christina E Adamsen, Leif H SkibstedAbstract:The objective of this study was to evaluate the effect of the salt (NaCl) level (0%, 1% and 6%) or the addition of metmyoglobin (MetMb) in the amount twice that in the natural muscle content on the oxidative stability of Minced Chicken Meat or beef. The Minced Meat samples with the added NaCl or added MetMb were stored for 3 weeks during which the analyses of TBARS, peroxide value, and volatiles coming from lipid oxidation were assessed together with the quantification of vitamin E and fatty acid profiles. Heme pigment and indices of lipid oxidation were higher for beef than for Chicken, except the volatile octanal regardless of the pretreatment. Peroxide value (POV) and TBARS increased significantly over storage in both Minced Chicken Meat and beef. The Minced Meat added 6% salt group had the highest contents of TBARS and POV in both species. Vitamin E values decreased significantly over storage time in Chicken Meat and beef. 6% salt group had the lowest vitamin E content and salt had an increasing effect on hexanal content. At the end of the storage time, 6% salt group had the highest total content of saturated and the lowest one of polyunsaturated fatty acids. Added MetMb group showed no significant differences in lipid oxidation indices in comparison with those of the control group. In conclusion, higher lipid oxidation rate and total saturated and lower polyunsaturated fatty acids were observed in the salt groups. In contrast, adding MetMb had no increasing effect on lipid oxidation in Chicken Meat and beef.
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Extracts of plant cell cultures of Lavandula vera and Rosa damascena as sources of phenolic antioxidants for use in foods
European Food Research and Technology, 2008Co-Authors: Elena G. Kovatcheva-apostolova, Leif H Skibsted, Milen I. Georgiev, Mladenka P. Ilieva, Anja Rødtjer, Mogens Larsen AndersenAbstract:Ethanolic extracts of plant cell cultures of lavender ( Lavandula vera ) and rose ( Rosa damascena ) have been examined as potential food antioxidants. The L. vera cell extract quenched the radicals Fremy’s salt, DPPH (2,2-diphenyl-1-picrylhydrazyl radical), and ABTS^·+ (2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic) radical) more efficiently than the R. damascena extract. Also the L. vera extract inhibited lipid oxidation in a methyl linoleate emulsion more efficiently than the R. damascena extract. However, the L. vera extract had a prooxidative effect on the iron-based Fenton reaction in an aqueous model system. A similar effect was observed for pure rosmarinic acid, but not for the R. damascena extract. The addition of L. vera extract to Minced Chicken Meat reduced lipid oxidation (measured as thiobarbituric acid reactive species) and the loss of α-tocopherol during cold storage after the Meat was cooked. This suggests the antioxidative properties of L. vera extracts dominate in a real food system.
I. W. Booth - One of the best experts on this subject based on the ideXlab platform.
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Home-made modular diet versus semi-elemental formula in the treatment of chronic diarrhoea of infancy: a prospective randomized trial
European Journal of Pediatrics, 1996Co-Authors: S. Kolaček, J. Grgurić, M. Percl, I. W. BoothAbstract:Considerable success in the management of chronic diarrhoea has been reported using a modular diet (MD), with gradual increments in every nutrient toward a full-strength formula. As the commercially prepared constituents are unavailable in Croatia, we have developed a home-made MD based on boiled Minced Chicken Meat, sunflower oil emulsion, sucrose and cornflour. A full range of vitamins and minerals are added. The value of this MD was compared to a semi-elemental formula (SF) Pregomin. Eighteen infants with severe chronic diarrhoea were randomly assigned to receive either MD of SF. Both groups were comparable with respect to sex, age, and degree of malnutrition. Duration of diarrhoea, fed tolerance, anthropometry, and biochemistry were compared after 4 weeks of treatment. Results: (1) diarrhoea was significantly shorter (3 vs 7 days; P
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Home-made modular diet versus semi-elemental formula in the treatment of chronic diarrhoea of infancy: a prospective randomized trial.
European Journal of Pediatrics, 1996Co-Authors: S. Kolaček, J. Grgurić, M. Percl, I. W. BoothAbstract:UNLABELLED: Considerable success in the management of chronic diarrhoea has been reported using a modular diet (MD), with gradual increments in every nutrient toward a full-strength formula. As the commercially prepared constituents are unavailable in Croatia, we have developed a home-made MD based on boiled Minced Chicken Meat, sunflower oil emulsion, sucrose and cornflour. A full range of vitamins and minerals are added. The value of this MD was compared to a semi-elemental formula (SF) Pregomin. Eighteen infants with severe chronic diarrhoea were randomly assigned to receive either MD of SF. Both groups were comparable with respect to sex, age, and degree of malnutrition. Duration of diarrhoea, feed tolerance, anthropometry, and biochemistry were compared after 4 weeks of treatment. RESULTS: (1) diarrhoea was significantly shorter (3 vs 7 days; P < 0.01) and nutritional recovery started earlier (5 vs 9 days; P < 0.01) in MD group; (2) median weight gain in the SF group was 100 g/week, compared to 171 g/week in MD group (P < 0.05); (3) in two patients from the SF group, diarrhoea persisted, but they achieved complete recovery when changed to MD. CONCLUSION: A MD made in the hospital kitchen was superior to a SE formula in the treatment of chronic diarrhoea of infancy.
S. Kolaček - One of the best experts on this subject based on the ideXlab platform.
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Home-made modular diet versus semi-elemental formula in the treatment of chronic diarrhoea of infancy: a prospective randomized trial
European Journal of Pediatrics, 1996Co-Authors: S. Kolaček, J. Grgurić, M. Percl, I. W. BoothAbstract:Considerable success in the management of chronic diarrhoea has been reported using a modular diet (MD), with gradual increments in every nutrient toward a full-strength formula. As the commercially prepared constituents are unavailable in Croatia, we have developed a home-made MD based on boiled Minced Chicken Meat, sunflower oil emulsion, sucrose and cornflour. A full range of vitamins and minerals are added. The value of this MD was compared to a semi-elemental formula (SF) Pregomin. Eighteen infants with severe chronic diarrhoea were randomly assigned to receive either MD of SF. Both groups were comparable with respect to sex, age, and degree of malnutrition. Duration of diarrhoea, fed tolerance, anthropometry, and biochemistry were compared after 4 weeks of treatment. Results: (1) diarrhoea was significantly shorter (3 vs 7 days; P
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Home-made modular diet versus semi-elemental formula in the treatment of chronic diarrhoea of infancy: a prospective randomized trial.
European Journal of Pediatrics, 1996Co-Authors: S. Kolaček, J. Grgurić, M. Percl, I. W. BoothAbstract:UNLABELLED: Considerable success in the management of chronic diarrhoea has been reported using a modular diet (MD), with gradual increments in every nutrient toward a full-strength formula. As the commercially prepared constituents are unavailable in Croatia, we have developed a home-made MD based on boiled Minced Chicken Meat, sunflower oil emulsion, sucrose and cornflour. A full range of vitamins and minerals are added. The value of this MD was compared to a semi-elemental formula (SF) Pregomin. Eighteen infants with severe chronic diarrhoea were randomly assigned to receive either MD of SF. Both groups were comparable with respect to sex, age, and degree of malnutrition. Duration of diarrhoea, feed tolerance, anthropometry, and biochemistry were compared after 4 weeks of treatment. RESULTS: (1) diarrhoea was significantly shorter (3 vs 7 days; P < 0.01) and nutritional recovery started earlier (5 vs 9 days; P < 0.01) in MD group; (2) median weight gain in the SF group was 100 g/week, compared to 171 g/week in MD group (P < 0.05); (3) in two patients from the SF group, diarrhoea persisted, but they achieved complete recovery when changed to MD. CONCLUSION: A MD made in the hospital kitchen was superior to a SE formula in the treatment of chronic diarrhoea of infancy.
A S Yadav - One of the best experts on this subject based on the ideXlab platform.
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Quality characteristics of enrobed egg as influenced by formulation and storage
Indian journal of poultry science, 2020Co-Authors: N K Pandey, A S YadavAbstract:Five blends of enrobing mixture were formulated to prepare enrobed eggs, which contained 60 (I), 65(II), 62.5(III), 60 (IV) and 60% (V.) Minced Chicken Meat with 0, 5, 7.5, 10 and 15% texturized soy flour (TSF) and 15, 5, 5 and 0% bread crumbs respectively. among other ingredients. All blends were analysed for physico-chemical, microbiological and sensory quality and the shelf-life of most acceptable blend was detenllined at 4±1°C. Cooking yield and pH were significantly higher in TSF added groups than control. All blends showed low aerobic plate counts (log 2.54–2.82/g) with few colonies of yeast and moulds, whereas staphylococci and Coliforms were completely absent. All TSF added blends exhibited higher texture and overall acceptability scores than control. however the blend containing 7.5% TSF (III) was liked most by the panelists. Shelf-life studies of most acceptable blend at 4±I°C indicated increase in TBA values after day 4. but no rancid flavour was detected by taste panel members evenafter 12 days of storage. Aerobic plate counts showed little but significant increase only on day 12 with no appreciable increase in yeast and mould counts, while staphylococci and Coliforms were not seen in any sample. Although flavour and overall acceptability ratings decreased significantly on day 8 and 10 respectively, yet the product remained acceptable up to 12 days at 4°C.
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antioxidant and antimicrobial profile of Chicken sausages prepared after fermentation of Minced Chicken Meat with lactobacillus plantarum and with additional dextrose and starch
Lwt - Food Science and Technology, 2017Co-Authors: A S YadavAbstract:Abstract Lactobacillus plantarum, one of the most resourceful probiotic bacteria which has been known for its antioxidant and antimicrobial property. The aim of this study was to assess the antioxidant and antimicrobial properties of L. plantarum with the use of dextrose and starch as a substrate in Chicken sausage prepared before and after fermentation of Minced Chicken Meat with L. plantarum . Results indicated that Chicken sausages prepared after fermentation of Minced Chicken Meat (without spices) supplemented with dextrose and starch and fermented with L. plantarum showed higher antioxidant scavenging activity against hydroxyl, superoxide anion (SASA) and DPPH free radicals activity of L. plantarum both in fermented raw Minced Chicken Meat and cooked Chicken sausage as compared to those groups without addition of sugars. The Minced Chicken Meat supplemented with dextrose and starch subjected to fermentation with L.plantarum also showed lower lipid oxidation as well better scores for sensory as well as lower microbial counts as compared to sausages prepared from fermented Minced Chicken Meat without addition of sugars. However, combinations of sugars exerted better antioxidant and antimicrobial effect than using singly. The results indicated usefulness of sugars in enhancing the antioxidant and antimicrobial potential of L. plantarum i n Minced Chicken Meat during fermentation.
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effect of garlic extract and cinnamon powder on microbial profile and shelf life of Minced Chicken Meat
Indian journal of poultry science, 2002Co-Authors: A S Yadav, N K Pandey, R P Singh, R D SharmaAbstract:Two trials each of garlic extract (GE) and cinnamon powder were conducted to evaluate the antimicrobial property of these spices in extending the shelf life of Minced Chicken Meat(MCM) widerambient (28–30"C) and refrigerated (5±1°C) storage. Based on microbiological, biochemical (pH and TBA) and sensory studies, GE at 4.0 or 8.0% (v/w) level was found to extend the shelf-life of MCM for 6 hr at room and for one day at refrigerated temperature. Cinnamon powder at both 2.0% or 4.0% (w/w) level extended the shelf life of MCM Meat for 6 ltr at room (30°C) while at refrigeration temperature 2.0% level extended the shelf life of Meat for 3 days and 4.0% level extended for 4 days. These results revealed that extract/powder of spices like garlic and cinnamon were found to be effective in improving the microbial quality and shelflife of MCM both at ambient and refrigerated temperatures.
M. Percl - One of the best experts on this subject based on the ideXlab platform.
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Home-made modular diet versus semi-elemental formula in the treatment of chronic diarrhoea of infancy: a prospective randomized trial
European Journal of Pediatrics, 1996Co-Authors: S. Kolaček, J. Grgurić, M. Percl, I. W. BoothAbstract:Considerable success in the management of chronic diarrhoea has been reported using a modular diet (MD), with gradual increments in every nutrient toward a full-strength formula. As the commercially prepared constituents are unavailable in Croatia, we have developed a home-made MD based on boiled Minced Chicken Meat, sunflower oil emulsion, sucrose and cornflour. A full range of vitamins and minerals are added. The value of this MD was compared to a semi-elemental formula (SF) Pregomin. Eighteen infants with severe chronic diarrhoea were randomly assigned to receive either MD of SF. Both groups were comparable with respect to sex, age, and degree of malnutrition. Duration of diarrhoea, fed tolerance, anthropometry, and biochemistry were compared after 4 weeks of treatment. Results: (1) diarrhoea was significantly shorter (3 vs 7 days; P
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Home-made modular diet versus semi-elemental formula in the treatment of chronic diarrhoea of infancy: a prospective randomized trial.
European Journal of Pediatrics, 1996Co-Authors: S. Kolaček, J. Grgurić, M. Percl, I. W. BoothAbstract:UNLABELLED: Considerable success in the management of chronic diarrhoea has been reported using a modular diet (MD), with gradual increments in every nutrient toward a full-strength formula. As the commercially prepared constituents are unavailable in Croatia, we have developed a home-made MD based on boiled Minced Chicken Meat, sunflower oil emulsion, sucrose and cornflour. A full range of vitamins and minerals are added. The value of this MD was compared to a semi-elemental formula (SF) Pregomin. Eighteen infants with severe chronic diarrhoea were randomly assigned to receive either MD of SF. Both groups were comparable with respect to sex, age, and degree of malnutrition. Duration of diarrhoea, feed tolerance, anthropometry, and biochemistry were compared after 4 weeks of treatment. RESULTS: (1) diarrhoea was significantly shorter (3 vs 7 days; P < 0.01) and nutritional recovery started earlier (5 vs 9 days; P < 0.01) in MD group; (2) median weight gain in the SF group was 100 g/week, compared to 171 g/week in MD group (P < 0.05); (3) in two patients from the SF group, diarrhoea persisted, but they achieved complete recovery when changed to MD. CONCLUSION: A MD made in the hospital kitchen was superior to a SE formula in the treatment of chronic diarrhoea of infancy.