Asian-Australasian Journal of Animal Sciences

  • 제32권6호
  • /
  • Pages.874-880
  • /
  • 2019
  • /
  • 1011-2367(pISSN)
  • /
  • 1976-5517(eISSN)
아세아태평양축산학회 (Asian Australasian Association of Animal Production Societies)
권호 표지
DOI QR코드

DOI QR Code

Feeding influences the oxidative stability of poultry meat treated with ozone

  • Ianni, Andrea (Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo) ;
  • Grotta, Lisa (Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo) ;
  • Martino, Giuseppe (Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo)
  • 투고 : 2018.07.09
  • 심사 : 2018.10.16
  • 발행 : 2019.06.01
PDF 다운로드
⟨ 이전 논문 다음 논문 ⟩

초록

Objective: Ozone is considered a strong antimicrobial agent with numerous potential applications in the food industry. However, its high oxidizing potential can induce alterations in foods by acting on the unsaturated fatty acids. The aim of this study was to investigate the effect of ozonation on the oxidative stability of chicken breast meat obtained from animals subjected to different feeding strategies. Methods: Samples were obtained from commercial hybrid chickens (ROSS 508), some of which were nourished with a feed enriched with fats of animal origin, while the lipid source was vegetal for the remaining birds. Samples of meat belonging to both groups were treated with ozone and then analysis was performed to evaluate alterations in physical properties, lipid content, fatty acid profile, and oxidation stability. Results: Ozone induced a significant reduction in drip loss in meat samples obtained from animals nourished with vegetable fats; this nutritional strategy also produced meats leaner and richer in polyunsaturated fatty acids. Thiobarbituric acid reactive substances, useful for the assessment of lipid oxidation, were higher in samples obtained from animals fed with vegetable fats with respect to diet based on the addition of animal fats. Conclusion: The ozone treatment improved the physical parameters of meat samples obtained from animals fed with vegetable fats, however the same samples showed a higher lipid oxidation compared to what observed in the case of the dietary intake of animal fats, probably as a consequence of the marked increase in polyunsaturated fatty acids which are more susceptible to peroxidation.

키워드

참고문헌

  1. Hambidge KM, Krebs NF. Zinc deficiency: a special challenge. J Nutr 2007;137:1101-5. https://doi.org/10.1093/jn/137.4.1101
  2. Guzel-Seydim ZB, Bever Jr PI, Greene AK. Efficacy of ozone to reduce bacterial populations in the presence of food components. Food Microbiol 2004;21:475-9. https://doi.org/10.1016/j.fm.2003.10.001
  3. Jin-Gab K, Ahmed EY, Sandhya D. Application of ozone for enhancing the microbiological safety and quality of foods: a review. J Food Prot 1999;62:1071-87. https://doi.org/10.4315/0362-028X-62.9.1071
  4. Okpala COR, Bono G, Geraci ML, Sardo G, Vitale S, Schaschke CJ. Lipid oxidation kinetics of ozone-processed shrimp during iced storage using peroxide value measurements. Food Biosci 2016;16:5-10. https://doi.org/10.1016/j.fbio.2016.07.005
  5. De Souza RJ, Mente A, Maroleanu A, et al. Intake of saturated and trans unsaturated fatty acids and risk of all cause mortality, cardiovascular disease, and type 2 diabetes: systematic review and meta-analysis of observational studies. BMJ 2015;351:h3978.
  6. Nicolosi R, Rogers E. Regulation of plasma lipoprotein levels by dietary triglycerides enriched with different fatty acids. Med Sci Sports Excerc 1997;29:1422-8. https://doi.org/10.1097/00005768-199711000-00006
  7. Salvayre AN, Auge N, Ayala V, et al. Pathological aspects of lipid peroxidation. Free Radic Res 2010;44:1125-71. https://doi.org/10.3109/10715762.2010.498478
  8. Vafeiadou K, Weech M, Altowaijri H, et al. Replacement of saturated with unsaturated fats had no impact on vascular function but beneficial effects on lipid biomarkers, E-selectin, and blood pressure: results from the randomized, controlled Dietary Intervention and VAScular function (DIVAS) study. Am J Clin Nutr 2015;102:40-8. https://doi.org/10.3945/ajcn.114.097089
  9. Nudda A, Battacone G, Boaventura-Neto O, et al. Feeding strategies to design the fatty acid profile of sheep milk and cheese. Rev Bras Zootec 2014;43:445-56. https://doi.org/10.1590/S1516-35982014000800008
  10. Muthukumar A, Muthuchamy M. Optimization of ozone in gaseous phase to inactive listeria monocytogenes on raw chicken samples. Food Res Int 2013;54:1128-30. https://doi.org/10.1016/j.foodres.2012.12.016
  11. Correa JA, Methot S, Faucitano L. A modified meat juice container (EZ-DripLoss) procedure for a more reliable assessment of Drip Loss and related quality changes in porkmeat. J Muscle Foods 2007;18:67-77. https://doi.org/10.1111/j.1745-4573.2007.00066.x
  12. Pattee HE, Giesbrecht FG, Young CT. Comparison of peanut butter color determination by CIELAB L*, a*, B* and Hunter color-difference methods and the relationship of roasted peanut color to roasted peanut flavor response. J Agric Food Chem 1991;39:519-23. https://doi.org/10.1021/jf00003a018
  13. Folch J, Lees M, Stanley GHS. A simple method for the isolation and purification of total lipids from animal tissues. J Biol Chem 1957;726:497-509. https://doi.org/10.1016/S0021-9258(18)64849-5
  14. Rhee KS. Minimization of further lipid peroxidation in the distillation 2-thiobarbituric acid test of fish and meat. J Food Sci 1978;43:1776-78. https://doi.org/10.1111/j.1365-2621.1978.tb07411.x
  15. Sinnhuber RO, Yu TC, Yu TC. Characterization of the red pigment formed in the 2-thiobarbituric acid determination of oxidative rancidity. J Food Sci 1958;23:626-34. https://doi.org/10.1111/j.1365-2621.1958.tb17614.x
  16. Grotta L, Castellani F, Palazzo F, Haouet MN, Martino G. Treatment optimisation and sample preparation for the evaluation of lipid oxidation in various meats through TBARs assays before analysis. Foods Anal Methods 2017;10:1870-80. https://doi.org/10.1007/s12161-016-0740-y
  17. Tarladgis BG, Watts BM, Yonathan MT, Dugan Jr. L. Distillation method for the determination of malonaldehyde in rancid foods. J Am Oil Chem Soc 1960;37:44-8. https://doi.org/10.1007/BF02630824
  18. Nelder JA, Baker RJ. Generalized linear models. Hoboken, NJ, USA: John Wiley & Sons Inc.; 1972.
  19. Hughes JM, Oiseth SK, Purslow PP, Warner RD. A structural approach to understanding the interactions between colour, water-holding capacity and tenderness. Meat Sci 2014;98:520-32. https://doi.org/10.1016/j.meatsci.2014.05.022
  20. Criegee R. Mechanism of ozonolysis. Angew Chem Int Ed 1975;14:745-52. https://doi.org/10.1002/anie.197507451
  21. Pryor WA, Squadrito GL, Friedman M. The cascade mechanism to explain ozone toxicity: the role of lipid ozonation products. Free Radic Biol Med 1995;19:935-41. https://doi.org/10.1016/0891-5849(95)02033-7
  22. Davies MJ. Singlet oxygen-mediated damage to proteins and its consequences. Biochem Biophys Res Commun 2003;305:761-70. https://doi.org/10.1016/S0006-291X(03)00817-9
  23. Davies MJ. The oxidative environment and protein damage. Biochim Biophys Acta 2005;1703:93-109. https://doi.org/10.1016/j.bbapap.2004.08.007
  24. Kanakri K, Carragher J, Hughes R, Muhlhausler B, Gibson R. The effect of different dietary fats on the fatty acid composition of several tissues in broiler chickens. Eur J Lipid Sci Technol 2018;120:1700237. https://doi.org/10.1002/ejlt.201700237
  25. Maraschiello C, Sarraga C, Garcia Regueiro JA. Glutathione peroxidase activity, TBARS, and $\alpha$-Tocopherol in meat from chickens fed different diets. J Agric Food Chem 1999;47:867-72. https://doi.org/10.1021/jf980824o
  26. Cortinas L, Barroeta A, Villaverde C, Galobart J, Guardiola F, Baucells MD. Influence of the dietary polyunsaturation level on chicken meat quality: lipid oxidation. Poult Sci 2005;84:48-55. https://doi.org/10.1093/ps/84.1.48
  27. Cheeseman KH, Slater TF. An introduction to free radical biochemistry. Br Med Bull 1993;49:481-93. https://doi.org/10.1093/oxfordjournals.bmb.a072625
  28. Doonovan DH, Williams SJ, Charles JM, Menzel DB. Ozone toxicity: effect of dietary vitamin E and polyunsaturated fatty acids. Toxicol Lett 1977;1:135-9. https://doi.org/10.1016/0378-4274(77)90003-0
  29. Alasalvar C, Bolling B. Review of nut phytochemicals, fatsoluble bioactives, antioxidant components and health effects. Br J Nutr 2015;113 (Suppl 2):S68-78. https://doi.org/10.1017/S0007114514003729
  30. Niki E. Role of vitamin E as a lipid-soluble peroxyl radical scavenger: in vitro and in vivo evidence. Free Radic Biol Med 2014;66:3-12. https://doi.org/10.1016/j.freeradbiomed.2013.03.022

피인용 문헌

  1. Dietary Supplementation of Dried Grape Pomace Increases the Amount of Linoleic Acid in Beef, Reduces the Lipid Oxidation and Modifies the Volatile Profile vol.9, pp.8, 2019, https://doi.org/10.3390/ani9080578
  2. The Role of Coffee Silver Skin against Oxidative Phenomena in Newly Formulated Chicken Meat Burgers after Cooking vol.10, pp.8, 2019, https://doi.org/10.3390/foods10081833