Effect of Cooking and Packaging Methods on the Thiobarbituric Acid Reactive Substances and Cholesterol Oxidation Products of Turkey Thigh Meat Patties During Storage |
Hur, S.J.
(Division of Animal Science, College of Agriculture, Gyeongsang National University)
Joo, S.T. (Division of Animal Science, College of Agriculture, Gyeongsang National University) Park, G.B. (Division of Animal Science, College of Agriculture, Gyeongsang National University) Kim, I.S. (Department of Animal Resources Technology, Jinju National University) Jin, S.K. (Department of Animal Resources Technology, Jinju National University) |
1 | Kesava R, V., Kowale, B. N., Babu, N. P. and Bisht, G. S. 1996. Effect of cooking and storage on lipid oxidation and development of cholesterol oxidation products in water buffalo m:at. Meat Sci. 43:179-185. |
2 | Monahan, F. J., Gray, J. I., Booren, A. M., Miller, E. R, Buckley, D. J., Morrissey, P. A and Gomma, E. A 1992. Influence of dietary treatment on lipid and cholesterol oxidation in pork. J. Agric. Food Chem. 40:1310-1315. |
3 | Allen, C. E. and Foegeding, E. A 1981. Some lipid characteristics and interactions in muscle foodsA review. Food Technol. 35:253-256. |
4 | Lund, E. and Bjorkhem, I. 1994. Down-regulation of hepatic HMG-CoA reductase in mice by dietary cholesterol: importance of the 5 double bond and evidence that oxidation at C-3, C-5, C-6 or C-7 is not involved. Biochemistry 33:291-297. |
5 | Peng, S. K, Taylor, C. B., Hill, J. C. and Morin, R. J. 1985. Cholesterol oxidation derivatives and arterial endothelial damage. Atherosclerosis 54:121-133. DOI ScienceOn |
6 | Buege, J. A and Aust, S. D. 1978. Microsomal lipid peroxidation. Methods Enzymol. 52:302-310. DOI |
7 | Hennig, B. and Boissameault, G. A 1987. Cholestmt-3, 5, 6-triol decrease barrier function of cultured endothelial cell monolayers. Atherosclerosis 68:255-261. |
8 | Smith, L. L. 1987. Cholesterol autoxidation 19811986. Chemistry and Physics of Lipids 44:87-125. DOI ScienceOn |
9 | Kumar, N. and Singhal, O. P. 1992. Effect of processing conditions on the oxidation of cholesterol in ghee. J. Sci. Food Agric. 58:267-273. DOI |
10 | Ahn, D, U., Lee, J. I., Jo, C. and Sell, J. L. 1999. Analysis of cholesterol oxides in egg yolk and turkey meat. Poultry Sci. 78:1060-1064. DOI |
11 | Folch, J. M., Lees, M. and Stanley, G. H. S. 1957. A simple method for the isolation and purification of total lipids from animal tissues. J. Bio. Chem. 226:497. |
12 | SAS. 1996. SAS/STAT Software for PC. Releasw 6.11, SAS Institute, Cary, Nc, USA. |
13 | Apte, S. and Morrissey, P. A. 1987. Effect of water soluble haem and non-haem iron complexes on lipid oxidation of heated muscle systems. Food Chem. 26:213-222. DOI ScienceOn |
14 | Smith, L. L. 1981. Cholesterol Autoxidation; Plenum Press: New York. |
15 | Pie, J. E., Spahis, K and Seillan, C. 1991. Cholesterol oxidation in meat products during cooking and frozen storage. J. Agric. Food Chem. 39:250-254. |
16 | Higley, N. A, Taylor, S. L., Herian, A M. and Lee. K. 1986. Cholesterol oxides in processed meat Meat Sci. 16:175-188. |
17 | Park, S. W. and Addis, P. B. 1987. Cholesterol oxidation products in some muscle foods. J. Food Sci. 52:1500-1503. DOI |
18 | Park, S. W. and Addis, P. B. 1986. Further investigation of oxidized cholesterol derivatives in heated fats. J. Food Sci. 51:1380-1381. DOI |
19 | Park, S. W. and Addis, P. B. 1985. HPLC determination of C-7 oxidized cholesterol derivatives in foods. J. Food Sci. 50:1437-1444. DOI |
20 | Rethwill, C. E., Bruin, T. K, Waibel, P. E. and Addis, P. B. 1981. Influence of dietary fat source and vitamin E on market stability of turkeys. Poultry Sci. 60:2466-2469. DOI |
21 | Paniangvait, P., King, A. J., Jones, A. D. and German, B. G. 1995. Cholesterol oxides in foods of animal origin. J. Food Sci. 60:1159-1174. DOI |
22 | Addis, P. B. 1986. Occurrence of lipid oxidation products in foods. Food Chem. Toxico. 24:1021-1030. DOI ScienceOn |