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To avoid or retard the lipid peroxidation of meat products, antioxidants are commonly added. Considering the safety and health of additives in meat products, consumers prefer natural antioxidants rather than synthetic ones. Gentisic acid and epicatechin were identified as the major phenolic acid and flavonoid, respectively, of litchi flowers (LFs). The physicochemical properties of pork meatballs with or without dried LF powders (0.5%, 1.0%, and 1.5%, w/w) and tert -butylhydroquinone (TBHQ; 0.01%, w/w) were analyzed during a 4- week frozen storage period. LF and TBHQ decreased ( p < 0.05) thiobarbituric acid reactive substance (TBARS) values but increased ( p < 0.05) thiol group contents in meatballs. LF added to meatballs improved ( p < 0.05) texture and water-holding capacity (centrifugation/ purge losses) more than in the control group upon the storage. Although LF powders made meatballs redder and darker ( p < 0.05) than the control and TBHQ groups, they did not affect the preference of panelists. The addition of 0.5% LF powders exhibited the best ( p < 0.05) overall sensory panel acceptance. LFs may be an effective natural antioxidant to reduce lipid and protein oxidation for frozen cooked meat products. [ABSTRACT FROM AUTHOR]

This study aims to clarify the effects of chicken liver hydrolysates (CLHs) on long-term high-fat diet (HFD)-induced insulin resistance (IR) and hepatosteatosis in mice. In vitro, the 400 mM oleic acid (OA)-added medium successfully stimulated the cellular steatosis on FL83B cells, and the cellular steatosis was attenuated ( p < 0.05) by supplementing with CLHs (4 mg/L). In vivo, the effects of CLHs on IR and hepatosteatosis development were tested in 20-week HFD-fed mice. HFD-induced increases in final body weight, but body weight gains of mice were decreased ( p < 0.05) by supplementing CLHs. Elevated ( p < 0.05) serum aspartate aminotransferase (AST), alanine transaminase (ALT), alkaline phosphatase (ALP), free fatty acids (FFAs), triglyceride (TG), total cholesterol (TC), and fasted glucose values in HFD-fed mice decreased ( p < 0.05) by supplementing CLHs. Both results of hepatic steatosis and fibrotic scores also indicated the retardation ( p < 0.05) of the hepatosteatosis in cotreated groups. Moreover, the CLH supplementation sustained ( p < 0.05) hepatic and peripheral insulin signal sensitivity in HFD-fed mice. CLH supplementation could ameliorate hepatic lipid deposition, hepatic/peripheral IR in a long-term high-fat dietary habit, and also improve the universal glucose homeostasis by upregulating hepatic and peripheral insulin sensitivities. [ABSTRACT FROM AUTHOR]

Low-fat meat products always have harder texture, lower juiciness, and worse flavor. Due to their higher water-holding, water absorption, and organic molecule absorption, chia seeds (CHIA) have been applied in powders, nutrition bars, breads, and cookies. Hence, the objectives of this study were to: (1) analyze the nutritional compositions in CHIA; and (2) look for the possible application of CHIA on restructured ham-like products. CHIA has high amounts of α-linolenic acid, crude polysaccharides, and also contains essential amino acids, minerals, and polyphenols. Regarding processing properties of CHIA, a combination of CHIA and carrageenan (CA) increased (p < 0.05) production yield of restructured ham-like products. A scanning electron microscope observation indicated that CHIA and CA addition can assist an emulsification in this ham-like product. Addition of 0.5% CA and 1.0% CHIA in this ham-like product showed the similar overall acceptance as products with added fat. Following storage at 4°C, higher (p < 0.05) purge and centrifugation losses, as well as hardness of this ham-like product can be improved by adding CHIA and CA. CHIA addition also resulted in lower (p < 0.05) lipid and protein oxidation, especially a 1.0% addition. In summary, due to both nutritional addition and improvements on physicochemical and sensorial properties of restructured ham-like products, CHIA seeds have great potential on the development of healthy and good-quality meat products. [ABSTRACT FROM AUTHOR]