한국축산식품학회지 (Food Science of Animal Resources)

  • 제39권3호
  • /
  • Pages.446-458
  • /
  • 2019
  • /
  • 2636-0772(pISSN)
  • /
  • 2636-0780(eISSN)
한국축산식품학회 (Korean Society for Food Science of Animal Resources)
권호 표지
DOI QR코드

DOI QR Code

Oxidative Stability and Quality Characteristics of Duck, Chicken, Swine and Bovine Skin Fats Extracted by Pressurized Hot Water Extraction

  • Shin, Dong-Min (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Kim, Do Hyun (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Yune, Jong Hyeok (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Kwon, Hyuk Cheol (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Kim, Hyo Juong (Taekyung Food and Processing R&D Center) ;
  • Seo, Han Geuk (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Han, Sung Gu (Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
  • 투고 : 2019.04.04
  • 심사 : 2019.04.30
  • 발행 : 2019.06.30
PDF 다운로드
⟨ 이전 논문 다음 논문 ⟩

초록

The aim of this study was to investigate the oxidative status and quality characteristics of four animal skin-derived fats extracted using an identical extraction method. Pressurized hot water extraction, a green extraction method, was used to extract animal skin fats (duck, chicken, swine, and bovine skin). Multiple experiments were performed during accelerated storage at $60^{\circ}C$ for 90 days. Quality characteristics, such as extraction yield, iodine value (IV), fatty acid composition, and fat viscosity were determined. In addition, indicators for oxidative status, including acid value (AV), peroxide value (PV), p-anisidine value (p-AV), thiobarbituric acid reactive substances (TBARS), conjugated dienes (CD), and total oxidation (totox) values were evaluated. The fat extraction yield was highest in bovine fat, followed by duck, swine, and chicken fats. The IV was higher in duck and chicken fats. Duck fats contained the most unsaturated fats and the least saturated fats. Fat oxidation indicators, such as PV, TBARS, and totox values, were relatively higher in duck fats during storage compared to the other fats. Other indicators, including AV, p-AV, and CD, were similar in duck, chicken, and swine fats. Viscosity was similar in all the tested fats but markedly increased after 70 days of storage in duck fats. Our data indicate that duck skin fat was more vulnerable to oxidative changes in accelerated storage conditions and this may be due to its higher unsaturated fatty acid content. Supplementation with antioxidants might be a reasonable way to solve the oxidation issue in duck skin fats.

키워드

참고문헌

  1. Abdulkarim SM, Long K, Lai OM, Muhammad SKS, Ghazali HM. 2007. Frying quality and stability of high-oleic moringa oleifera seed oil in comparison with other vegetable oils. Food Chem 105:1382-1389. https://doi.org/10.1016/j.foodchem.2007.05.013
  2. Afonso C, Bandarra NM, Nunes L, Cardoso C. 2016. Tocopherols in seafood and aquaculture products. Crit Rev Food Sci Nutr 56:128-140. https://doi.org/10.1080/10408398.2012.694920
  3. Ahn MS, Suh MS, Kim HJ. 2008. Measurement of trans fatty acid formation and degree of rancidity in fat and oils according to heating conditions. J Korean Soc Food Cult 23:469-478.
  4. Akhtar S, Tanveer M, Ismail A, Ismail T, Hussain M. 2018. Safety evaluation of oil samples collected from different food points of multan city of Pakistan. Int J Food Allied Sci 3:43-48. https://doi.org/10.21620/ijfaas.2017243-48
  5. AOAC Internatioanl. 2007. Official methods of analysis of AOAC International. 2nd ed. AOAC International, Gaithersburg, MD, USA.
  6. Austin GL, Ogden LG, Hill JO. 2011. Trends in carbohydrate, fat, and protein intakes and association with energy intake in normal-weight, overweight, and obese individuals: 1971-2006. Am J Clin Nutr 93:836-843. https://doi.org/10.3945/ajcn.110.000141
  7. Bowen KJ, Kris-Etherton PM, West SG, Fleming JA, Connelly PW, Lamarche B, Couture P, Jenkins DJ, Taylor CG, Zahradka P. 2019. Diets enriched with conventional or high-oleic acid canola oils lower atherogenic lipids and lipoproteins compared to a diet with a western fatty acid profile in adults with central adiposity. J Nutr 149:471-478. https://doi.org/10.1093/jn/nxy307
  8. Chemat F, Vian MA, Cravotto G. 2012. Green extraction of natural products: Concept and principles. Int J Mol Sci 13:8615-8627. https://doi.org/10.3390/ijms13078615
  9. Chen X, Du X, Shen J, Lu L, Wang W. 2017. Effect of various dietary fats on fatty acid profile in duck liver: Efficient conversion of short-chain to long-chain omega-3 fatty acids. Exp Biol Med 242:80-87. https://doi.org/10.1177/1535370216664031
  10. Choe E, Min DB. 2006. Mechanisms and factors for edible oil oxidation. Compr Rev Food Sci Food Saf 5:169-186. https://doi.org/10.1111/j.1541-4337.2006.00009.x
  11. Cobos A, Veiga A, Diaz O. 2000. Chemical and fatty acid composition of meat and liver of wild ducks (Anas platyrhynchos). Food Chem 68:77-79. https://doi.org/10.1016/S0308-8146(99)00164-8
  12. Da Silva SL, Amaral JT, Ribeiro M, Sebastiao EE, Vargas C, De Lima Franzen F, Schneider G, Lorenzo JM, Fries LLM, Cichoski AJ, Campagnol PCB. 2019. Fat replacement by oleogel rich in oleic acid and its impact on the technological, nutritional, oxidative, and sensory properties of bologna-type sausages. Meat Sci 149:141-148. https://doi.org/10.1016/j.meatsci.2018.11.020
  13. Dos Santos Freitas L, Jacques RA, Richter MF, Da Silva AL, Caramao EB. 2008. Pressurized liquid extraction of vitamin e from brazilian grape seed oil. J Chromatogr A 1200:80-83. https://doi.org/10.1016/j.chroma.2008.02.067
  14. Encinar JM, Gonzalez JF, Sanchez N, Nogales-Delgado S. 2019. Sunflower oil transesterification with methanol using immobilized lipase enzymes. Bioprocess Biosyst Eng 42:157-166. https://doi.org/10.1007/s00449-018-2023-z
  15. FAOSTAT. 2018. Meat, poultry. In Livestock primary. Available from: http://www.fao.org/faostat/en/#search/duck. Accessed at Jan 03, 2019.
  16. Ghadge SV, Raheman H. 2005. Biodiesel production from mahua (Madhuca indica) oil having high free fatty acids. Biomass Bioenerg 28:601-605. https://doi.org/10.1016/j.biombioe.2004.11.009
  17. Gheisari HR. 2011. Correlation between acid, tba, peroxide and iodine values, catalase and glutathione peroxidase activities of chicken, cattle and camel meat during refrigerated storage. Vet World 4:153-157. https://doi.org/10.5455/vetworld.2011.153-157
  18. Ghobadi S, Akhlaghi M, Shams S, Mazloomi SM. 2018. Acid and peroxide values and total polar compounds of frying oils in fast food restaurants of Shiraz, Southern Iran. Int J Nutr Sci 3:25-30.
  19. Halim Y, Natania, Halim JM, Soedirga LC, Yakhi LA. 2016. Physical and chemical characteristics of frying oil in Indonesia in a repeated frying model. J Chem Pharm Res 8:583-589.
  20. Hariri N, Thibault L. 2010. High-fat diet-induced obesity in animal models. Nutr Res Rev 23:270-299. https://doi.org/10.1017/S0954422410000168
  21. Hashempour-Baltork F, Torbati M, Azadmard-Damirchi S, Savage GP. 2017. Quality properties of sesame and olive oils incorporated with flaxseed oil. Adv Pharm Bull 7:97-101. https://doi.org/10.15171/apb.2017.012
  22. Heo KN, Choo HJ, Kim CD, Kim SH, Kim HK, Lee MJ, Son BR, Choi HC, Hong EC. 2013. Changes of fatty acids and amino acids contents of Korean native commercial ducks meats with different raising periods. Korean J Poult Sci 40:235-241. https://doi.org/10.5536/KJPS.2013.40.3.235
  23. Huda N, Seow EK, Normawati MN, Aisyah NNM, Fazilah A, Easa AM. 2013. Effect of duck feet collagen addition on physicochemical properties of surimi. Int Food Res J 20:537-544.
  24. Iqbal S, Bhanger MI. 2007. Stabilization of sunflower oil by garlic extract during accelerated storage. Food Chem 100:246-254. https://doi.org/10.1016/j.foodchem.2005.09.049
  25. Jo Y, An KA, Arshad MS, Kwon JH. 2018. Effects of e-beam irradiation on amino acids, fatty acids, and volatiles of smoked duck meat during storage. Innov Food Sci Emerg Technol 47:101-109. https://doi.org/10.1016/j.ifset.2017.12.008
  26. Kang G, Seong PN, Cho S, Moon S, Park K, Kang SM, Park BY. 2014. Effect of addition duck skin on quality characteristics of duck meat sausages. Korean J Poult Sci 41:45-52. https://doi.org/10.5536/KJPS.2014.41.1.45
  27. Kasimoglu Z, Tontul I, Soylu A, Gulen K, Topuz A. 2018. The oxidative stability of flavoured virgin olive oil: The effect of the water activity of rosemary. J Food Meas Charact 12:2080-2086. https://doi.org/10.1007/s11694-018-9822-4
  28. Khan MA, Ali S, Yang H, Kamboh AA, Ahmad Z, Tume RK, Zhou G. 2019. Improvement of color, texture and food safety of ready-to-eat high pressure-heat treated duck breast. Food Chem 277:646-654. https://doi.org/10.1016/j.foodchem.2018.11.006
  29. Kronholm J, Hartonen K, Riekkola ML. 2007. Analytical extractions with water at elevated temperatures and pressures. Trends Anal Chem 26:396-412. https://doi.org/10.1016/j.trac.2007.03.004
  30. Kurtys E, Eisel ULM, Verkuyl JM, Broersen LM, Dierckx RAJO, De Vries EFJ. 2016. The combination of vitamins and omega-3 fatty acids has an enhanced anti-inflammatory effect on microglia. Neurochem Int 99:206-214. https://doi.org/10.1016/j.neuint.2016.07.008
  31. Kyriakidis NB, Katsiloulis T. 2000. Calculation of iodine value from measurements of fatty acid methyl esters of some oils: Comparison with the relevant american oil chemists society method. J Am Oil Chem Soc 77:1235-1238. https://doi.org/10.1007/s11746-000-0193-3
  32. Li J, Sun Q. 2019. Consumption of saturated fatty acids and coronary heart disease risk. Int J Cardiol 279:27-28. https://doi.org/10.1016/j.ijcard.2019.01.022
  33. Marion JE, Woodroof JG. 1963. The fatty acid composition of breast, thigh, and skin tissues of chicken broilers as influenced by dietary fats. Poult Sci 42:1202-1207. https://doi.org/10.3382/ps.0421202
  34. Martin MP, Asensio CM, Nepote V, Grosso NR. 2018. Improving quality preservation of raw peanuts stored under different conditions during a long-term storage. Eur J Lipid Sci Technol 120:1800150. https://doi.org/10.1002/ejlt.201800150
  35. Moghtadaei M, Soltanizadeh N, Goli SAH. 2018. Production of sesame oil oleogels based on beeswax and application as partial substitutes of animal fat in beef burger. Food Res Int 108:368-377. https://doi.org/10.1016/j.foodres.2018.03.051
  36. Moro C, Capel F. 2019. Regulation of skeletal muscle metabolism by saturated and monounsaturated fatty acids. In Nutrition and skeletal muscle. Walrand S (ed). Academic Press, London, UK. pp 367-378.
  37. Mugendi JB, Sims CA, Gorbet DW, O'keefe SF. 1998. Flavor stability of high-oleic peanuts stored at low humidity. J Am Oil Chem Soc 75:21-25. https://doi.org/10.1007/s11746-998-0004-0
  38. Muguerza E, Gimeno O, Ansorena D, Bloukas JG, Astiasaran I. 2001. Effect of replacing pork backfat with pre-emulsified olive oil on lipid fraction and sensory quality of chorizo de pamplona-a traditional spanish fermented sausage. Meat Sci 59:251-258. https://doi.org/10.1016/S0309-1740(01)00075-4
  39. Mustafa A, Turner C. 2011. Pressurized liquid extraction as a green approach in food and herbal plants extraction: A review. Anal Chim Acta 703:8-18. https://doi.org/10.1016/j.aca.2011.07.018
  40. Naz S, Siddiqi R, Sheikh H, Sayeed SA. 2005. Deterioration of olive, corn and soybean oils due to air, light, heat and deepfrying. Food Res Int 38:127-134. https://doi.org/10.1016/j.foodres.2004.08.002
  41. Papastergiadis A, Mubiru E, Van Langenhove H, De Meulenaer B. 2012. Malondialdehyde measurement in oxidized foods: Evaluation of the spectrophotometric thiobarbituric acid reactive substances (TBARS) test in various foods. J Agric Food Chem 60:9589-9594. https://doi.org/10.1021/jf302451c
  42. Park KS, Park HS, Choi YJ, Lee JS, Park SS, Jung IC. 2014. Comparison of fatty acid and nutritional composition of Korean native black cattle and Hanwoo. Korean J Food Cook Sci 30:556-563. https://doi.org/10.9724/kfcs.2014.30.5.556
  43. Peri I, Saguy IS. 2015. Continuous injection of water and antioxidants possible roles on oil quality during frying. LWT-Food Sci Technol 64:919-925. https://doi.org/10.1016/j.lwt.2015.06.036
  44. Plaza M, Turner C. 2015. Pressurized hot water extraction of bioactives. Trends Anal Chem 71:39-54. https://doi.org/10.1016/j.trac.2015.02.022
  45. Rekas A, Wroniak M, Krygier K. 2015. Effects of different roasting conditions on the nutritional value and oxidative stability of high-oleic and yellow-seeded Brassica napus oils. Grasas Aceites 66:e092. https://doi.org/10.3989/gya.1299142
  46. Resende MT, Campisi-Pinto S, Linder C, Wiesman Z. 2019. Multidimensional proton nuclear magnetic resonance relaxation morphological and chemical spectrum graphics for monitoring and characterization of polyunsaturated fatty-acid oxidation. J Am Oil Chem Soc 96:125-135. https://doi.org/10.1002/aocs.12182
  47. Shahidi F, Desilva C, Amarowicz R. 2003. Antioxidant activity of extracts of defatted seeds of niger (Guizotia abyssinica). J Am Oil Chem Soc 80:443-450. https://doi.org/10.1007/s11746-003-0718-9
  48. Shin AJ, Kim DH. 1982. Studies on thermal oxidation of soybean oil-i. Changes in some chemical and physical properties of a soybean oil during thermal oxidation. Korean J Food Sci Technol 14:257-264.
  49. Strieder MM, Engelmann JI, Pohndorf RS, Rodrigues PA, Juliano RS, Dotto GL, Pinto LAA. 2019. The effect of temperature on rice oil bleaching to reduce oxidation and loss in bioactive compounds. Grasas Aceites 70:e287. https://doi.org/10.3989/gya.0233181
  50. Symoniuk E, Ratusz K, Krygier K. 2019. Evaluation of the oxidative stability of cold-pressed rapeseed oil by rancimat and pressure differential scanning calorimetry measurements. Eur J Lipid Sci Technol 121:1800017. https://doi.org/10.1002/ejlt.201800017
  51. Talcott ST, Passeretti S, Duncan CE, Gorbet DW. 2005. Polyphenolic content and sensory properties of normal and high oleic acid peanuts. Food Chem 90:379-388. https://doi.org/10.1016/j.foodchem.2004.04.011
  52. US Department of Agriculture [USDA], US Department of Health and Human Services [HHS]. 2015. 2015-2020 dietary guidelines for americans. USDA/HHS, Washington, DC, USA.
  53. Wai WT, Saad B, Lim BP. 2009. Determination of totox value in palm oleins using a fi-potentiometric analyzer. Food Chem 113:285-290. https://doi.org/10.1016/j.foodchem.2008.06.082
  54. Warner K, Frankel EN, Mounts TL. 1989. Flavor and oxidative stability of soybean, sunflower and low erucic acid rapeseed oils. J Am Oil Chem Soc 66:558-564. https://doi.org/10.1007/BF02885448
  55. Yan H, Zhang J, Gao J, Huang Y, Xiong Y, Min S. 2018. Towards improvement in prediction of iodine value in edible oil system based on chemometric analysis of portable vibrational spectroscopic data. Sci Rep 8:14729. https://doi.org/10.1038/s41598-018-33022-9
  56. Zhou D, Zhou F, Ma J, Ge F. 2019. Microcapsulation of Ganoderma lucidum spores oil: Evaluation of its fatty acids composition and enhancement of oxidative stability. Ind Crop Prod 131:1-7. https://doi.org/10.1016/j.indcrop.2019.01.031
  57. Zuo W, Hu X, Yang Y, Jiang L, Ren L, Huang H. 2017. Development of an improved method to determine saturated aliphatic aldehydes in docosahexaenoic acid-rich oil: A supplement to p-anisidine value. Eur J Lipid Sci Technol 119:1700243. https://doi.org/10.1002/ejlt.201700243

피인용 문헌

  1. Extraction of crude gelatin from duck skin: effects of heating methods on gelatin yield vol.99, pp.1, 2020, https://doi.org/10.3382/ps/pez519
  2. Quality characteristics of duck jerky: combined effects of collagen and konjac vol.99, pp.1, 2019, https://doi.org/10.3382/ps/pez561
  3. Duck Oil-loaded Nanoemulsion Inhibits Senescence of Angiotensin II-treated Vascular Smooth Muscle Cells by Upregulating SIRT1 vol.40, pp.1, 2019, https://doi.org/10.5851/kosfa.2019.e93
  4. Comparative effects of nanoemulsions loaded with duck oil and lard oil on palmitate‐induced lipotoxicity vol.44, pp.2, 2019, https://doi.org/10.1111/jfbc.13117
  5. Physiochemical properties of reduced-fat duck meat emulsion systems: effects of preemulsification with vegetable oils and duck skin vol.100, pp.2, 2019, https://doi.org/10.1016/j.psj.2020.10.044
  6. Impacts of fat types and myofibrillar protein on the rheological properties and thermal stability of meat emulsion systems vol.346, 2019, https://doi.org/10.1016/j.foodchem.2020.128930
  7. Transcriptional Insights into Key Genes and Pathways Underlying Muscovy Duck Subcutaneous Fat Deposition at Different Developmental Stages vol.11, pp.7, 2019, https://doi.org/10.3390/ani11072099