Rice bran, a byproduct of the rice milling process, contains most phytochemicals. This study aimed at determining concentrations lipophilic, solvent-extractable (free), and cell wall-bound (bound) phytochemicals their antioxidant capacities from brans white, light brown, purple, red colors, broccoli blueberry for comparison. The lipophilic antioxidants vitamin E (tocopherol tocotrienols) γ-oryzanols were 319.67 to 443.73 3861.93 5911.12 μg/g bran dry weight (DW), respectively, not associated...

The susceptibility of meats from different animal species (chicken breast [CB] and thigh [CT], pork [PL beef [BL]) to lipid oxidation was studied. amounts TBARS in raw PL, CB, CT did not change during a 7-d storage period. values BL, however, significantly increased because high heme iron content, lipoxygenase-like activities, low 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activities. Ferric ion reducing capacities (FRC) were detected all meats, but their characteristics...

The objective of this study was to identify metabolites that could be associated with oxidative stability aged bovine muscles. Three muscles (longissimus lumbrum (LL), semimembranosus (SM), and psoas major (PM)) from seven beef carcasses at 1 day postmortem were divided into three sections assigned aging periods (9, 16, 23 days). Although an increase in discoloration found all aging, LL the most color/lipid stable, followed by SM PM (P < 0.05). Lower myoglobin nonheme iron contents observed...

Chicken breast and beef loin were ground, no, NaCl, NaCl + myoglobin, Fe(II), or Fe(III) additions made; patties then prepared. Half of the packaged in oxygen-permeable bags stored at 4 °C for 10 days, other half cooked a 95 water bath to an internal temperature 75 °C, zipper bags, 7 days. The oxidative stability raw chicken determined during storage. was more resistant various exogenous factors than loin: addition did not increase TBARS values nonheme content breast, but significantly...

Outbreaks of human gastroenteritis have been linked to the consumption contaminated domestic and imported seafood. This study investigated microbiological quality seafood obtained from retail stores on Eastern Shore Maryland. A total 440 samples frozen shrimp, catfish tilapia were analyzed for aerobic plate count (APC), coliforms, Escherichia coli seafood-borne-pathogens (Vibrio parahaemolyticus, Vibrio vulnificus, Salmonella, Campylobacter jejuni). The prevalence APC, coliforms E. positive...

Shell eggs were irradiated and the physico-chemical, functional properties of egg yolk white determined. The color was not affected, but viscosity dramatically lowered became watery by irradiation. foam capacity stability significantly decreased due to protein oxidation However, texture characteristics changed irradiation, indicating that irradiation may alter thermal proteins. Sulfur volatiles generated disappeared during storage under aerobic conditions. Because watery, be advisable for...

The structural isomers formed by the homogeneous rhodium-catalyzed isomerization of several vegetable oils have been elucidated. A detailed study model compound methyl linoleate has performed to correlate distribution conjugated isomers, reaction kinetics, and mechanism reaction. It shown that [RhCl(C8H8)2]2 is a highly efficient selective catalyst for production with high linoleic acid (CLA) content, which desirable in food industry. combined fraction two major CLA [(9Z,11E)-CLA...

ABSTRACT: This study was aimed at developing value‐added low sodium chloride (NaCl), phosphate‐free restructured patties using minced channel catfish ( Ictalurus punctatus ) belly flap meat. The effect of microbial transglutaminase (MTGase) and nonmeat proteins (isolated soy protein, ISP, whey protein concentrate, WPC; 1.7%, respectively) alone in combination were evaluated to improve cooking yield textural properties with reduced NaCl no phosphate. concentration MTGase (0.05% 0.7%) also...

This study was aimed at determining the effect of irradiation shell eggs on physiochemical and functional properties liquid egg white during storage. Color textural parameters irradiated after cooking were also determined. Shell 0, 2.5, 5, or 10 kGy using a linear accelerator. Egg separated from yolk stored in 4°C up to 14 d. Viscosity, pH, turbidity, foaming properties, color, volatile profile white, color texture cooked determined 7, d Irradiation increased turbidity but decreased...

This study aimed to determine the skin protective effect of egg yolk phosvitin phosphopeptides (PPPs). Phosvitin was separated from yolk, and PPPs were produced using high-temperature mild-pressure (HTMP) pretreatment enzyme-sterilization hydrolysis combinations. The elastase melanogenesis inhibitory activities anti-inflammatory effects determined. All significantly inhibited activity, but prepared with HTMP trypsin-sterilization (HTMP-T-S) combination suppressed tyrosinase activity most. (3...

ABSTRACT Beef loins, aged for different lengths of time post slaughter, were treated with ionizing radiation. Irradiated ground beef produced volatile sulfur compounds (S‐volatiles) responsible the unique irradiation odor and accelerated lipid oxidation. The quality changes by became greater as aging storage increased. During aerobic storage, S‐volatiles disappeared whereas aldehydes drastically increased in irradiated beef. Addition ascorbic acid at 0.1% (wt/wt) or sesamol +α‐tocopherol...

1. Dietary fenugreek seed extract improves performance and reduces fecal E. coli counts gas emission in lactating sows suckling piglets M. Hossain, Begum, C. Nyachoti, J. D. Hancock, I. H. Kim Canadian Journal of Animal Science CrossRef

The fractions of meat homogenates were analyzed to find the factors that determine susceptibility raw chicken breast and beef loin lipid oxidation. used in this study homogenate, precipitate, supernatant homogenate after centrifugation, high low molecular weight from supernatant. Chicken showed greater oxidative stability than during 10-d storage (P < 0.05). All lower amounts free ionic iron myoglobin higher total antioxidant capacity (TAC) those storage. TAC level maintained This suggested...

Two studies were conducted to determine the effects of dietary cholesterol (CHO) and oxides (COPs) on development atherosclerosis changes in fatty acid blood characteristics rabbits. In first study, forty male New Zealand white rabbits divided into 5 groups fed commercial rabbit chow with no added CHO or COPs, 1 g CHO, 0.9 + 0.1 0.8 0.2 0.5 COPs per kg diet. second 24 White 3 a diet containing 2 1.6 0.4 1.2 All diets induced atherosclerotic lesions rabbits’ ascending thoracic aorta. The...

The effect of high-temperature and mild-pressure (HTMP) pretreatment on the enzymatic hydrolysis phosvitin structural characteristics phosphopeptides produced were analyzed using tandem mass spectrometry. HTMP hydrolyzed at random sites helped subsequent enzyme peptides produced. With alone, 154 produced, while use trypsin, Protex 6L, Multifect 14L in combination with 252, 280, 164 peptides, respectively. two combinations (trypsin + 6L trypsin 14L) further. number increased when...

ABSTRACT: Breast rolls with 6 antimicrobial additive treatments—no preservatives (control), 0.1% potassium benzoate (PB), 2% sodium lactate (SL), plus (PB + SL), diacetate (SL SDA), and potassum benzoate, lactate, SL SDA)—were prepared. Samples were irradiated at 0, 1.0, or 2.0 kGy, then the quality characteristics of turkey analyzed. Adding increased hardness, springiness, cohesiveness, chewiness, resilience breast rolls. Addition PB SDA, irradiation had no significant effect on texture....

This study evaluated the effects of feeding varying levels dietary DL-methionine (MET) supplementation on breast meat (BM) quality broilers different sex. The 1-day-old, sexed chicks (Ross 708, 1552) were randomly allocated into four groups (each with 4 replicates) and raised diets supplemented 0, 0.5, 1, or 2 g MET/kg feed to a common weight (2.72 kg). Color, pH, drip loss (DL), water-holding capacity, moisture uptake, cooking yield (CY), texture, total antioxidant capacity (TAC), lipid...

This study investigated the immunostimulatory effect of egg yolk-derived phosvitin phosphopeptides (PPPs) prepared by high-temperature and mild-pressure (HTMP) pretreatment enzyme combinations in RAW 264.7 macrophages. Treating macrophages with PPPs, especially those produced HTMP trypsin + Multifect 14L combination (HTMP-TM), significantly increased nitric oxide (NO) production. The PPPs NO production inducing expression inducible synthase (iNOS) mRNA cells. secretion pro-inflammatory...