THE LENTIL-MEAT SYSTEM: INVESTIGATING THE ANTIOXIDANT EFFECT OF LENTIL ON COLOUR AND LIPID OXIDATION OF RAW BEEF BURGERS
Notice bibliographique
Résumé
Discoloration and lipid oxidation are the main deteriorative causes of raw meat products.The flour of lentil, when heat treated, was found to protect fresh meat colour and inhibit lipid oxidation when incorporated into raw meat products.In order to postulate a possible mechanism of this useful functionality of lentil flour, three studies were conducted.In the first study, the impact of infrared heating to 115 and 150 o C and water bath heating of 90 o C (30 min) of different seed components of two Canadian lentil cultivars were evaluated.Enzyme activities, soluble proteins and phenolics that promote and negate oxidation reactions were assayed.The second study was designed to investigate the effects of seed coat and cotyledon with or without heat treatment in relation to enzyme and antioxidant activities in the ground meat system.It was investigated the effects on colour parameters (L*, a* and b*) and myoglobin redox states (met-, oxy-and deoxy-) of the product surface and lipid oxidation (thiobarbituric acid reactive substances: TBARS) during the refrigerated storage of lentil-ground meat product for 7 days.In the third study, the usability of lentil as a binder was evaluated when ground beef burgers containing the same levels of lentil components were stored for 12 weeks under frozen (-20 o C) condition, in terms of the effect on colour, myoglobin redox states and lipid oxidation.In the first study, it was found that the lipoxygenase, peroxidase and glutathione reductase activities were mostly found in cotyledon rather than in seed coat.The seed coat exhibited higher superoxide dismutase activity than cotyledon.The heat treatments tested were able to deactivate lipoxygenase, peroxidase and glutathione reductase significantly (P<0.05),but not the superoxide dismutase (P>0.05).Heat treatments significantly (P<0.05)increased Fe 2+ chelating activity for all samples.Soluble proteins in the seed coat (hull) showed higher antiradical (1,1-diphenyl-2picryl-hydrazyl: DDPH and 2,2'-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid): ABTS) and antioxidant (ferric reducing antioxidant potential: FRAP, Fe 2+ chelating) activities than those obtained from the cotyledon, and this corresponded with the higher amount of protein-bound phenolic compounds.The extracts (water and 70% (v/v) ethanol) of the seed coat contained a values than those containing seed coat one (P<0.05).Significant negative correlations were found between a* value and metmyoglobin and between a* and TBARS values.Overall, it was found that the antioxidant activity of the water soluble components of the lentil seed is the main factor that protects colour and retards lipid oxidation in raw meat products, via metmyoglobin reduction, Fe 2+ chelating, free radicals scavenging and inhibition of unsaturated lipid oxidation catalyzed by metmyoglobin.The pro-oxidative activities of lentil components are mainly due to the oxidative enzymes and these enzymes are more sensitive to heat.The performance of lentil flour differs in meat products under refrigerated and frozen conditions.But heat-treated lentil flour can be considered more stable in providing colour protection and inhibiting lipid oxidation during storage.v Wanasundara for their instructions on my research and on my thinking of how to establish research work in the future.
Récupéré en direct depuis OpenAlex et désinversé. Les résumés ne sont pas conservés dans cette base de données : les index inversés représentent 8,6 Go des 9,3 Go de texte de la base, et le serveur dispose de 13 Go libres.
Comment cette classification a été obtenuedéplier
Prédiction machine sur la base complète
Imitation des enseignantsNi prévalence calibrée, ni vérité terrain. Validation humaine à venir. Le volet Gemma est une étiquette directe du modèle pour chaque travail de la base, lue sur la notice réduite au titre. Le volet Codex est un classifieur appris des 10 348 étiquettes directes de Codex et calibré sur les taux pondérés de l'échantillon; les champs sans appui suffisant ne portent aucun appel Codex. Le mode candidate est l'union des deux volets; le consensus est leur intersection. Ces sorties portent le statut machine_predicted_unvalidated et ne sont pas des étiquettes humaines.
Scores du classifieur distillé par catégorie (deux têtes)
| Catégorie | Codex | Gemma |
|---|---|---|
| Métarecherche | 0,000 | 0,000 |
| Méta-épidémiologie (sens strict) | 0,000 | 0,000 |
| Méta-épidémiologie (sens large) | 0,000 | 0,000 |
| Bibliométrie | 0,000 | 0,000 |
| Études des sciences et des technologies | 0,000 | 0,000 |
| Communication savante | 0,000 | 0,000 |
| Science ouverte | 0,000 | 0,000 |
| Intégrité de la recherche | 0,000 | 0,000 |
| Charge utile insuffisante (le modèle a refusé de juger) | 0,001 | 0,000 |
Scores machine (provisoires)
Les deux têtes enseignantes du modèle étudiant, lues sur ce travail. Un score ordonne la base pour la relecture; il n'affirme jamais une catégorie, et le statut de validation accompagne chaque rangée tel quel.
Scores de référence d'un modèle non mature (critères de maturité non atteints, 7 itérations). Un score ordonne; il n'affirme jamais une catégorie.
score_only:v0-immature-baseline · tel quel depuis la passe de notation : score_only signifie que le nombre peut ordonner les travaux, et qu'aucune étiquette de catégorie n'en découleClassification
machine, non validéePrédiction automatique; un appel candidat d’une seule source (Gemma direct ou Codex distillé), pas un consensus.
Le détail, modèle par modèle et score par score, se trouve en fin de page sous « Comment cette classification a été obtenue ».