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Zhang, Z., Liu, L., Xie, C., Li, D., Xu, J., Zhang, M. and Zhang, M. (2014) Lipid Contents, Fatty Acid Profiles and Nutritional Quality of Nine Wild Caught Freshwater Fish Species of the Yangtze Basin, China. Journal of Food and Nutrition Research, 2, 388-394.
http://dx.doi.org/10.12691/jfnr-2-7-10

has been cited by the following article:

• TITLE: Antioxidant Effect of Bovine Plasma Proteins Modified via Maillard Reaction on n3 Fortified Beef Patties

  AUTHORS: Carina Lorena Fernández, Ricardo Alejandro Fogar, Mirtha Marina Doval, Ana María Romero, María Alicia Judis

  KEYWORDS: Meat Industry Waste, Natural Occurring Antioxidants, Lipid Oxidation, Healthier Meat Commodities, Functional Meat Products

  JOURNAL NAME: Food and Nutrition Sciences, Vol.7 No.8, June 30, 2016

  ABSTRACT: This work aimed to develop a healthier meat product, by improving nutritional properties related to lipid profile, using a Maillard reaction product (MRP) obtained from recycling blood from local slaughterhouses as antioxidant. Soybean oil was used as partial fat replacer and the lipid profile was modified as a decrease in the n6/n3 ratio (11.59 to 9.50), and atherogenic and trombogenic index (from 0.42 to 0.27 and 0.94 to 0.56 respectively) was observed. Beef patties were added with two MRP levels (1% w/w and 3% w/w). Patties with no antioxidants were used as control and patties containing 0.01% w/w of butylhydroxyanisole (BHA) were used as reference. Oxidative stability of refrigerated vacuum-packed patties was evaluated during 15 days of storage. Results showed 3% of MRP as the most appropriate concentration to prevent lipid oxidation with inhibition percentages of 75%, and 9 days as the limit time of chilled storage regarding consumers’ perceptions.