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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 Apple Academic Press Inc. Apple Academic Press Inc. 3333 Mistwell Crescent 9 Spinnaker Way Oakville, ON L6L 0A2 Canada Waretown, NJ 08758 USA © 2017 by Apple Academic Press, Inc. Exclusive worldwide distribution by CRC Press, a member of Taylor & Francis Group No claim to original U.S. Government works Printed in the United States of America on acid-free paper International Standard Book Number-13: 978-1-77188-459-4 (Hardcover) International Standard Book Number-13: 978-1-315-36591-6 (CRC Press/Taylor & Francis eBook) All rights reserved. No part of this work may be reprinted or reproduced or utilized in any form or by any electronic, mechanical or other means, now known or hereafter invented, including photocopying and re- cording, or in any information storage or retrieval system, without permission in writing from the publisher or its distributor, except in the case of brief excerpts or quotations for use in reviews or critical articles. This book contains information obtained from authentic and highly regarded sources. Reprinted material is quoted with permission and sources are indicated. Copyright for individual articles remains with the authors as indicated. A wide variety of references are listed. Reasonable efforts have been made to publish reliable data and information, but the authors, editors, and the publisher cannot assume responsibility for the validity of all materials or the consequences of their use. The authors, editors, and the publisher have attempted to trace the copyright holders of all material reproduced in this publication and apologize to copyright holders if permission to publish in this form has not been obtained. If any copyright material has not been acknowl- edged, please write and let us know so we may rectify in any future reprint. Trademark Notice: Registered trademark of products or corporate names are used only for explanation and identification without intent to infringe. 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 Apple Academic Press also publishes its books in a variety of electronic formats. Some content that appears in print may not be available in electronic format. For information about Apple Academic Press products, visit our website at www.appleacademicpress.com and the CRC Press website at www.crcpress.com 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

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