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1、Science-based Food Safety Supervision(SFSS)by Dr.S.Z.Tang Malondialdehyde(MDA)in meat products Science-based Food Safety Supervision(SFSS)by Dr.S.Z.Tang Hidden hazards-Malondialdehyde(MDA)Carcinogenic Science-based Food Safety Supervision(SFSS)by Dr.S.Z.Tang 0 050501001001501502002002502503003003503
2、5040040045045050050055055012345678910 11 12 13 14 15 16 17 18 19Products number(No.)Storage time(d)(d)Shelf lifeShelf lifeSafety 1Safety 1Safety 2Safety 2 Oxidization safety of market meat products 1-6 Ham sausage 7-8 Meat ball 9-15 Dry cured sausage 16-19 Dry meat floss and dried fish Shelf life:la
3、beled shelf life Safety 1:d for reaching TBARS 0.5 mg/kg meat Safety 2:d for reaching TBARS 1 mg/kg meat Hidden hazards:Malondialdehyde(MDA)Science-based Food Safety Supervision(SFSS)by Dr.S.Z.Tang What are this result indicted?Oxidative hazards ignored.Shelf life not concerned chemical hazards.Safe
4、ty standards should be improved.Strategies should be emphasized on oxidative inhibition(antioxidant application).Science-based Food Safety Supervision(SFSS)by Dr.S.Z.Tang Solution?Science-based Food Safety Supervision(SFSS)by Dr.S.Z.Tang 0 d Science-based Food Safety Supervision(SFSS)by Dr.S.Z.Tang
5、30 d antioxidant,30 65%RH Science-based Food Safety Supervision(SFSS)by Dr.S.Z.Tang 122 d（15-20,30-40%RH）:colour,oxidation Science-based Food Safety Supervision(SFSS)by Dr.S.Z.Tang Use of synthetic antioxidants Propyl gallate(PG)Butylated hydroxyanisole(BHA)Butylated hydroxytoluene(BHT)Tert-butyl hy
6、droquinone(TBHQ)Science-based Food Safety Supervision(SFSS)by Dr.S.Z.Tang Science-based Food Safety Supervision(SFSS)by Dr.S.Z.Tang Structure of tea catechin fractions Science-based Food Safety Supervision(SFSS)by Dr.S.Z.Tang Chemical structure of tea catechins(-)-EC R1=R2=H(-)-EGC R1=OH,R2=H(-)-ECG
7、 R1=H,R2=X(-)-EGCG R1=OH,R2=X R1 OR2 Science-based Food Safety Supervision(SFSS)by Dr.S.Z.Tang Vitamin E(tocopherol)Very effective in dietary-tocopheryl acetate.But less effective in vitro.Isomer R1 R2 R3 -methyl methyl methyl -methyl H methyl H methyl methyl H H methyl Science-based Food Safety Sup
8、ervision(SFSS)by Dr.S.Z.Tang The Processing of Tea Camellia sinensis /Camellia assamica(small leaf species)(large leaf species)Fresh shoots Plucking Withering Steaming Outdoor withering LTP process (Lawrie tea processing)Curling Sunlight or Rolling&Drying Indoor withering CTC process (crush,tear&cur
9、l)Pressing Gentle rolling Curling Parching Rolling Twisting Rolling Fermentation Drying Firing Drying Green Tea Oolong Tea Black Tea TC%27 23 4 Note:Green Tea Extract contain 80%of tea catechins Science-based Food Safety Supervision(SFSS)by Dr.S.Z.Tang Medical benefits of Tea Catechins Inhibition of
10、 carcinogenesis and mutagenesis Colon cancer in Japan Gastric cancer in Sweden Oesophageal cancer in China Oral cancer in Italy Pancreatic cancer in US Science-based Food Safety Supervision(SFSS)by Dr.S.Z.Tang Medical benefits of Tea Catechins Anti-atherosclerosis&hypertension Inhibition of LDL oxid
11、ation(lower density cholesterol)Reduction of blood pressure&sugar level Protection against infectious diseases Cholera,diarrhea,typhus Dental cavlties VIH/AIDS Science-based Food Safety Supervision(SFSS)by Dr.S.Z.Tang Experimental trials Trial 1:Dietary TC in chicken meat TC50,100,200,300 mg/kg feed
12、,VE200 Trial 2:Added TC in chicken meat TC50,100,200,300 mg/kg meat Trial 3:Added TC in raw minced red meat,poultry and fish TC300 mg/kg meat Trial 4:Added TC in cooked red meat,poultry and fish TC300 mg/kg meat Trial 5:Mechanistic and analytical studies of tea catechins in chicken meat systems Scie
13、nce-based Food Safety Supervision(SFSS)by Dr.S.Z.Tang National University of Ireland-Cork(1845-)Science-based Food Safety Supervision(SFSS)by Dr.S.Z.Tang Meat processing hall&Cheese making lab Science-based Food Safety Supervision(SFSS)by Dr.S.Z.Tang Trial 1(1).Effects of dietary tea catechins on ir
14、on-ascorbic induced lipid oxidation in chicken thigh meat TC50TC100TC200TC300VE200C0.01.02.03.04.05.06.07.0050100200Time(min)TBARS numbers (nmol MDA/mg protein)New challenges of meat security&safety in China by Dr.S.Z.Tang Trial 1(2).Effects of dietary tea catechins on long-term(9 m)frozen(-20C)stor
15、ed chicken thigh meat TC50TC100TC200TC300VE200C0.00.20.40.60.81.01.21.41.61369Time(months)TBARS numbers(mg MDA/kg sample)Science-based Food Safety Supervision(SFSS)by Dr.S.Z.Tang Antioxidative effects of dietary tea catechins Dietary tea catechins showed significant effects on inhibition of lipid ox
16、idation in chicken breast and thigh meat,liver and heart tissue under the condition of iron-ascorbic induction and long-term frozen storage.The antioxidant potential of dietary tea catechins was equal to vitamin E(-tocopheryl acetate)at the same concentration supplemented.Science-based Food Safety S
17、upervision(SFSS)by Dr.S.Z.Tang Trial 2.Effects of added tea catechins on lipid oxidation in commercial fresh chicken thigh meat during 10 days of refrigerated(4C,616 lux)storage TC50TC100TC200TC300VE200TC 00.00.51.01.52.02.53.00246810TBARS(mg MDA/kg sample)Time(days)Science-based Food Safety Supervision(SFSS)by Dr.S.Z.Tang Questions What is oxidative hazards?Why oxidative hazards ignored?How to prevent oxidative hazards?