Natural antioxidants : applications in foods of animal origin

414 Pages·2017·10.409 MB·English

by  Rituparna Banerjee, Arun K. Verma, Mohammed Wasim Siddiqui

NATURAL ANTIOXIDANTS
Applications in Foods of Animal Origin

NATURAL ANTIOXIDANTS
Applications in Foods of Animal Origin
Edited by
Rituparna Banerjee, MVSc
Arun K. Verma, PhD
Mohammed Wasim Siddiqui, PhD
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Library and Archives Canada Cataloguing in Publication
Natural antioxidants : applications in foods of animal origin / edited by Rituparna Banerjee, MVSc,
Arun K. Verma, PhD, Mohammed Wasim Siddiqui, PhD.
Includes bibliographical references and index.
Issued in print and electronic formats.
ISBN 978-1-77188-459-4 (hardcover).--ISBN 978-1-315-36591-6 (PDF)
1. Antioxidants. 2. Food of animal origin. 3. Food additives. I. Siddiqui, Mohammed Wasim, author,
editor II. Banerjee, Rituparna, author, editor III. Verma, Arun K., author, editor
TX553.A73N38 2017 613.2’86 C2017-900924-9 C2017-900925-7
Library of Congress Cataloging-in-Publication Data
Names: Banerjee, Rituparna, editor. | Verma, Arun K., editor. | Siddiqui, Mohammed Wasim, editor.
Title: Natural antioxidants : applications in foods of animal origin / editors, Rituparna Banerjee,
MVSc, Arun K. Verma, PhD, Mohammed Wasim Siddiqui, PhD.
Description: Toronto : Apple Academic Press, 2017. | Includes bibliographical references and index.
Identifiers: LCCN 2017003500 (print) | LCCN 2017004858 (ebook) (print) | LCCN 2017004858
(ebook) | ISBN 9781771884594 (hardcover : alk. paper) | ISBN 9781315365916 (ebook)
Subjects: LCSH: Antioxidants. | Food--Preservation. | Oils and fats, Edible--Deterioration. | Lipids-
-Oxidation.
Classification: LCC TX553.A73 N386 2017 (print) | LCC TX553.A73 (ebook) | DDC 613.2/86--dc23
LC record available at https://lccn.loc.gov/2017003500
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ABOUT THE EDITORS
Rituparna Banerjee, MVSc
Dr. Rituparna Banerjee is presently a scientist in the discipline of livestock
products technology at the ICAR-National Research Centre on Meat,
Hyderabad, India. Dr. Banerjee is primarily involved in research pertaining
to meat science and technology. She has been awarded the prestigious Smt.
Mira Mallik Gold Medal for securing the highest marks in the BVSc and
AH course by the West Bengal University of Animal and Fishery Sciences.
She is the only candidate to qualify on an All-India basis as a Scientist in
Livestock Product Technology for Agricultural Research Service under the
Indian Council of Agricultural Research in 2015. She has published 21 peer-
reviewed research articles in international and national journals, three book
chapters, five lead/invited papers, and 24 abstracts. She is associated with
organizing training programs in microbial quality for meat food safety and
value added meat products. She was trained in the fields of microbiology,
chemistry, and technology of dairy functional foods and nutraceuticals and
food quality and safety. Dr. Banerjee is also associated with five professional
societies related to meat science and the effective dissemination of knowledge
in the field of packaging of meat products. She also participated in several
seminars and symposiums on meat science and food safety and has presented
papers on these aspects.
Arun K. Verma, PhD
Dr. Arun K. Verma is currently working as a scientist in livestock prod-
ucts technology at ICAR-Central Research Institute for Research on Goats
(ICAR), Makhdoom, Mathura, India. He is a graduate of Jawaharlal Nehru
Krishi Vishwavidyalay, Jabalpur. He obtained his MVSc and PhD degrees
from the Indian Veterinary Research Institute, Izatnagar, Bareilly, in Live-
stock Products Technology. He worked as an Assistant Professor (Livestock
Products Technology) at Maharashtra Animal and Fishery Sciences, Univer-
sity, Nagpur, and later joined the Agricultural Research Service as a scien-
tist in 2010. He has been working with functional meat products and food
safety and traceability associated with goat products. He has 25 national and
international peer-reviewed research papers, ten popular as well as review
vi About the Editors
articles, and three book chapters to his credit. He has presented more than 25
papers at various seminars, symposia, and conferences.
Mohammed Wasim Siddiqui, PhD
Dr. Mohammed Wasim Siddiqui is an Assistant Professor and Scientist
in the Department of Food Science and Post-Harvest Technology, Bihar
Agricultural University, Sabour, India, and author or co-author of 31 peer-
reviewed research articles, 26 book chapters, two manuals, and 18 confer-
ence papers. He has 11 edited and authored books to his credit, published by
Elsevier, CRC Press, Springer, and Apple Academic Press. Dr. Siddiqui has
established an international peer-reviewed journal, Journal of Postharvest
Technology. He is Editor-in-Chief of two book series (Postharvest Biology
and Technology and Innovations in Horticultural Science), published by
Apple Academic Press. Dr. Siddiqui is also a Senior Acquisitions Editor in
Apple Academic Press, New Jersey, USA, for horticultural science. He has
been serving as an editorial board member and active reviewer of several
international journals, including LWT- Food Science and Technology (Else-
vier), Food Science and Nutrition (Wiley), Acta Physiologiae Plantarum
(Springer), Journal of Food Science and Technology (Springer), Indian
Journal of Agricultural Science (ICAR), etc.
Dr. Siddiqui received the Best Young Researcher Award (2015) by
GRABS Educational Trust, Chennai, India, and the Young Scientist Award
(2015) by Venus International Foundation, Chennai, India. He was also a
recipient of the Young Achiever Award (2014) for outstanding research work
by the Society for Advancement of Human and Nature (SADHNA), Nauni,
Himachal Pradesh, India, where he is an honorary board member and life
time author. He has been an active member of the organizing committees of
several national and international seminars, conferences, and summits. He
is one of key members in establishing the World Food Preservation Center
(WFPC), LLC, USA, and is currently an active associate and supporter.
Dr. Siddiqui acquired a BSc (Agriculture) degree from Jawaharlal
Nehru Krishi Vishwa Vidyalaya, Jabalpur, India. He received his MSc
(Horticulture) and PhD (Horticulture) degrees from Bidhan Chandra Krishi
Viswavidyalaya, Mohanpur, Nadia, India, with specialization in Postharvest
Technology. He was awarded an Maulana Azad National Fellowship Award
from the University Grants Commission, New-Delhi, India. He is a member
of Core Research Group at the Bihar Agricultural University (BAU), which
provides appropriate direction and assistance in prioritizing research. He
About the Editors vii
has received several grants from various funding agencies to carry out his
research projects. Dr. Siddiqui has been associated with postharvest tech-
nology and processing aspects of horticultural crops. He is very engaged in
teaching (graduate and doctorate students) and research, and he has proved
himself as an active scientist in the area of postharvest technology.

CONTENTS
List of Contributors .......................................................................................xi
List of Abbreviations ...................................................................................xiii
Preface ........................................................................................................xix
1. Mechanism of Oxidation in Foods of Animal Origin ...................................1
Manat Chaijan and Worawan Panpipat
2. Natural Antioxidants: Occurrence and Their Role in
Food Preservation .........................................................................................39
Ajit Singh Bhatnagar and Rewa Kulshrestha
3. Potential Applications of Natural Antioxidants in Meat and
Meat Products ...............................................................................................95
Rituparna Banerjee, Arun K Verma, Mohammed Wasim Siddiqui,
B. M. Naveena, and V. V. Kulkarni
4. Natural Antioxidants: Control of Oxidation in Fish and
Fish Products ...............................................................................................141
Ugochukwu Anyanwu and Reza Tahergorabi
5. Natural Antioxidants in Poultry Products ................................................165
A. K. Biswas, M. K. Chatli, and Gauri Jairath
6. Methods and Their Applications for Measuring and Managing
Lipid Oxidation: Meat, Poultry, and Seafood Products ..........................203
Tom Jones
7. Application of Natural Antioxidants in Dairy Foods ...............................261
Neelam Upadhyay, Veena N., Sanket Borad, Ashish Kumar Singh,
Sumit Arora, and Minaxi
8. Antioxidant Dietary Fiber: An Approach to Develop Healthy
and Stable Meat Products ..........................................................................299
Arun K. Verma, Rituparna Banerjee, and V. Rajkumar
9. Control of Lipid Oxidation in Muscle Food by Active
Packaging Technology ................................................................................343
José M. Lorenzo, Ruben Domínguez, and Javier Carballo
Index .....................................................................................................................383