THE LENTIL-MEAT SYSTEM: INVESTIGATING THE ANTIOXIDANT EFFECT OF LENTIL ON COLOUR AND LIPID OXIDATION OF RAW BEEF BURGERS
Bibliographic record
Abstract
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.
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How this classification was reachedexpand
Full frame machine prediction
Teacher imitationNot calibrated prevalence, not ground truth. Human validation pending. The Gemma side is a direct model label for every work in the frame, read from the title-only record. The Codex side is a classifier learned from the 10,348 direct Codex labels and calibrated to design-weighted sample rates; fields without enough sample support carry no Codex call. Candidate is the union of the two sides; consensus is their intersection. These outputs are machine_predicted_unvalidated and are not human labels.
Distilled classifier scores by category (both heads)
| Category | Codex | Gemma |
|---|---|---|
| Metaresearch | 0.000 | 0.000 |
| Meta-epidemiology (narrow) | 0.000 | 0.000 |
| Meta-epidemiology (broad) | 0.000 | 0.000 |
| Bibliometrics | 0.000 | 0.000 |
| Science and technology studies | 0.000 | 0.000 |
| Scholarly communication | 0.000 | 0.000 |
| Open science | 0.000 | 0.000 |
| Research integrity | 0.000 | 0.000 |
| Insufficient payload (model declined to judge) | 0.001 | 0.000 |
Machine scores (provisional)
The two teacher heads of the student model, read on this work. A score orders the frame for review; it never asserts a category, and the validation status ships verbatim with every row.
Baseline scores from an immature model (maturity gate not passed, 7 training rounds). Scores rank; they never assert a category.
score_only:v0-immature-baseline · verbatim from the scoring run: score_only means the number may rank works, and no category label ships from itClassification
machine, unvalidatedMachine predicted; a candidate call from one source (direct Gemma or distilled Codex), not a consensus.
How this classification was reached, model by model and score by score, is at the end of the page under "How this classification was reached".