Skip to main content
SpringerLink
Log in

Inhibition of protein and lipid oxidation by rapeseed, camelina and soy meal in cooked pork meat patties

  • Original Paper
  • Published:
European Food Research and Technology Aims and scope Submit manuscript

Abstract

In this study protein-containing by-products of deoiling processes rich in phenolics were applied to meat to be used as potential food ingredients in developing meat products with antioxidant effect. The effect of rapeseed meal (Brassica rapa L.), camelina meal (Camelina sativa), soy meal and soy flour (from soybean, Glycene max L.), in inhibiting oxidation of lipids and proteins was tested in cooked pork meat patties. A commercial CO2 extract from rosemary (Rosmarinus officinalis) was used as a reference material alone and in combination with the other plant materials. The cooked pork meat with added plant materials was oxidized for 10 days at 5 °C under light. The oxidation was followed by measuring the formation of hexanal, pentanal and propanal by headspace gas chromatography and the formation of protein carbonyls by converting them to 2,4-dinitrophenylhydrazones (DNPH). Rapeseed meal (0.5 and 0.7 g/100 g meat) and camelina meal (0.7 g/100 g meat) as such and their combination (addition of 0.5 g/100 g) with rosemary extract (0.04 g/100 g) were effective antioxidants toward both protein and lipid oxidation while soy meal and flour were effective only in combination with rosemary extract.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1

Similar content being viewed by others

References

  1. Frankel EN (1996) Food Chem 57:51–55

    Article  CAS  Google Scholar 

  2. Monahan FJ (2000) . In: Decker EA, Faustman C, Lopez-Bote CJ (eds), Antioxidants in muscle foods. Nutritional strategies to improve quality. Wiley, New York, pp 3–23

    Google Scholar 

  3. Mielche MM, Bertelsen G (1994) Trends Food Sci Technol 5:322–327

    Article  CAS  Google Scholar 

  4. Mei LY, Crum AD, Decker EA (1994) J Food Lipids 1:273

    Article  CAS  Google Scholar 

  5. Kanner J, Harel S, Jaffe R (1991) J Agric Food Chem 39:1017–1021

    Article  CAS  Google Scholar 

  6. Kanner J (1994) Meat Sci 36:169–189

    Article  CAS  Google Scholar 

  7. Zayas JF (1997) Functionality of proteins in food. Springer, Berlin Heidelberg New York

    Google Scholar 

  8. Schaich KM (1980) CRC Crit Rev Food Sci Nutr 13:189–244

    Article  CAS  Google Scholar 

  9. Xiong YL (2000) . In: Decker EA, Faustman C, Lopez-Bote CJ (eds) Antioxidants in muscle foods. Wiley, New York, pp 85–111

    Google Scholar 

  10. Pokorny J, Davidek J, Chocholata V, Panek J, Bulantova H, Janitz W, Valentova H, Vierecklova M (1990) Nahrung 34:159–169

    Article  CAS  Google Scholar 

  11. Howell NK, Herman H, Li-Chan ECY (2001) J Agric Food Chem 49:1529–1533

    Article  CAS  Google Scholar 

  12. McCarthy TL, Kerry JP, Kerry JF, Lynch PB, Buckley DJ (2001) Meat Sci 57:45–52

    Article  Google Scholar 

  13. Formanek Z, Kerry JP, Higgins FM, Buckley DJ, Morrissey PA, Farkas J (2001) Meat Sci 58:337–341

    Article  CAS  Google Scholar 

  14. Estévez M, Ventanas S, Ramírez MR, Cava R (2004) J Agric Food Chem 52:5168–5174

    Article  CAS  Google Scholar 

  15. Sebranek JG, Sewalt VJH, Robbins KL, Houser TA (2005) Meat Sci 69:289–296

    Article  CAS  Google Scholar 

  16. Zubr J, Matthäus B (2002) Ind Crops Prod 15:155–162

    Article  CAS  Google Scholar 

  17. Wang H-J, Murphy PA (1994) J Agric Food Chem 42:1666–1673

    Article  CAS  Google Scholar 

  18. Wang H-J, Murphy PA (1996) J Agric Food Chem 44:2377–2383

    Article  CAS  Google Scholar 

  19. Rice-Evans CA, Packer L (ed) (1998) Flavonoids in health and disease. Marcel Dekker, New York

    Google Scholar 

  20. Shahidi F (ed) (1997) Natural antioxidants: Chemistry, health effects, and applications. AOCS Press, Champaign, Illinois

    Google Scholar 

  21. Mercier Y, Gatellier P, Viau M, Remignon H, Renerre M (1998) Meat Sci 48:301–318

    Article  CAS  Google Scholar 

  22. Viljanen K, Kylli P, Kivikari R, Heinonen M (2004) J Agric Food Chem 52:7419–7424

    Article  CAS  Google Scholar 

  23. Vuorela S, Salminen H, Mäkelä M, Kivikari R, Heinonen M (2005) J Agric Food Chem 53:8492–8497

    Article  CAS  Google Scholar 

  24. Vuorela S, Kreander K, Karonen M, Nieminen R, Hämäläinen M, Galkin A, Laitinen L, Salminen J-P, Moilanen E, Pihlaja K, Vuorela H, Vuorela P, Heinonen M (2005) J Agric Food Chem 53:5922–5931

    Article  CAS  Google Scholar 

  25. Clifford MN (2000) J Sci Food Agric 80:1033–1043

    Article  CAS  Google Scholar 

  26. Vuorela S, Meyer AS, Heinonen M (2004) J Agric Food Chem 52:8202–8207

    Article  CAS  Google Scholar 

  27. Singleton VL, Rossi JA (1965) Am J Enol Vitic 16:144–158

    CAS  Google Scholar 

  28. Koski A, Pekkarinen S, Hopia A, Wähälä K, Heinonen M (2003) Eur Food Res Technol 217:110–114

    Article  CAS  Google Scholar 

  29. Kähkönen MP, Hopia AI, Heinonen M (2001) J Agric Food Chem 49:4076–4082

    Article  CAS  Google Scholar 

  30. Nurmi T, Mazur W, Heinonen S, Kokkonen J, Adlercreutz H (2002) J Pharm Biomed Anal 28:1–11

    Article  CAS  Google Scholar 

  31. Nurmi T, Voutilainen S, Nyyssönen K, Adlercreutz H, Salonen JT (2003) J Chromatogr B 797:101–110

    Article  CAS  Google Scholar 

  32. Ryynänen M, Lampi A-M, Salo-Väänänen P, Ollilainen V, Piironen V (2004) J Food Composition and Analysis 17:749–765

    Article  CAS  Google Scholar 

  33. AOAC International (1995) Official methods of Analysis. AOAC International, Arlington, VA

    Google Scholar 

  34. Oliver CN, Ahn B-W, Moerman EJ, Goldstein S, Stadtman ER (1987) J Biol Chem 262:5488–5491

    CAS  Google Scholar 

  35. Martinaud A, Mercier Y, Marinova P, Tassy C, Gatellier P, Renerre M (1997) J Agric Food Chem 45:2481–2487

    Article  CAS  Google Scholar 

  36. Mercier Y, Gatellier P, Renerre M (2004) Meat Sci 66:567–473

    Article  CAS  Google Scholar 

  37. Batifoulier F, Mercier Y, Gatellier P, Renerre M (2002) Meat Sci 61:389–395

    Article  CAS  Google Scholar 

  38. Matthäus B (2002) J Agric Food Chem 50:3444–3452

    Article  CAS  Google Scholar 

  39. Pekkarinen S, Hopia A, Heinonen M (1998) Fett/Lipid 3:69–74

    Article  Google Scholar 

  40. Mäkinen M (2002) Lipid hydroperoxides: Effects of tocopherols and ascorbic acid on their formation and decomposition. Academic dissertation, University of Helsinki, Finland, EKT series 1253

  41. Matthäus B, Zubr J (2000) Ind Crops Prod 12:9–18

    Article  Google Scholar 

  42. Zubr J (1998) False flax as oil-seed crop for sustainable agriculture. Sustainable agriculture for food, energy and industry. James and James (Science publishers) Ltd, pp 682–686

  43. Leonard EC (1998) Inform 9:830–838

    Google Scholar 

  44. Bertelsen G, Jensen C, Skibsted LH (2000). In: Decker EA, Faustman C, Lopez-Bote CJ (eds), Antioxidants in muscle foods. Wiley, New York, pp 367–394

    Google Scholar 

  45. Rhee KS (1987) . In: St Angelo AJ, Bailey ME (eds) Warmed-over flavour of meat. Academic Press Inc Orlando, Florida, pp 267–289

    Google Scholar 

  46. Wada S, Fang X (1992) J Food Process Preserv 16:263–274

    Article  CAS  Google Scholar 

  47. Barbut S, Josephson DB, Maurer J (1985) J Food Sci 50:1356–1363

    Article  CAS  Google Scholar 

  48. Lai S-H, Gray JI, Smith DM, Booren AM, Crackel RL, Buckley DJ (1991) J Food Sci 56:616–620

    Article  CAS  Google Scholar 

  49. Murphy A, Kerry JE, Buckley DJ, Gray JI (1998) J Sci Food Agric 77:235–243

    Article  CAS  Google Scholar 

  50. Stoick SM, Gray JI, Booren AM, Buckley DJ (1991) J Food Sci 56:597–600

    Article  CAS  Google Scholar 

  51. Nassu RT, Goncalves G, da Silva MA, Beserra FJ (2003) Meat Sci 63:43–49

    Article  Google Scholar 

  52. Estévez M, Ventanas S, Cava R (2005) J Food Sci C:427–432

    Article  Google Scholar 

  53. Umphress ST, Murphy SP, Franke AA, Custer LJ, Blitz CL (2005) J Food Compos Anal 18:533–550

    Article  CAS  Google Scholar 

  54. Pillow PC, Duphorne CM, Chang S, Contois JS, Strom SS, Spitz MR, Hurstings SD (1999) Nutr Cancer 33:3–19

    Article  CAS  Google Scholar 

  55. Pena-Ramos EA, Xiong YL (2003) Meat Sci 64:259–263

    Article  CAS  Google Scholar 

  56. McCarthy TL, Kerry JP, Kerry JF, Lynch PB, Buckley DJ (2001) Meat Sci 57:177–184

    Article  CAS  Google Scholar 

  57. Esaki H, Onozaki H, Kawakishi S, Osawa T (1996) J Agric Food Chem 44:696–700

    Article  CAS  Google Scholar 

  58. Osborn-Barnes H, Akoh CC (2003) J Agric Food Chem 51:6856–6860

    Article  CAS  Google Scholar 

  59. Prasad K (1997) Mol Cell Biochem 168:117–123

    Article  CAS  Google Scholar 

  60. Rawel HM, Czajka D, Rohn S, Kroll J (2002) Int J Biol Macromol 30:137–150

    Article  CAS  Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Department of Applied Chemistry and Microbiology, Division of Food Chemistry, University of Helsinki, P.O. Box 27, FIN 00014, Helsinki, Finland

    Hanna Salminen, Riitta Kivikari & Marina Heinonen

  2. Department of Food Technology, University of Extremadura, 10071, Cáceres, Spain

    Mario Estévez

Authors
  1. Hanna Salminen
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Mario Estévez
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Riitta Kivikari
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Marina Heinonen
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Hanna Salminen.

Rights and permissions

Reprints and permissions

About this article

Cite this article

Salminen, H., Estévez, M., Kivikari, R. et al. Inhibition of protein and lipid oxidation by rapeseed, camelina and soy meal in cooked pork meat patties. Eur Food Res Technol 223, 461–468 (2006). https://doi.org/10.1007/s00217-005-0225-5

Download citation

  • Received:

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s00217-005-0225-5

Keywords

Search

Navigation