Batifoulier, F., Mercier, Y., Gatellier, P., and Renerre, M. (2002). Influence of vitamin E on lipid and protein oxidation induced by H2O2-activated MetMb in microsomal membranes from turkey muscle. Meat Science 61, 389-395.
Boyd, L.C., Green, L.C., Giesbrecht, F.B., and King, M.F. (1993). Inhibition of oxidative rancidity in frozen cooked fish flakes by tert-butylhydroquinone and rosemary extract. Journal of the science of food and agriculture 61, 87-93.
Bunruk, B., Siripongvutikorn, S., and Sutthirak, P. (2013). Combined effect of garlic juice and sa-tay marinade on quality changes of oyster meat during chilled storage. Food and Nutrition Sciences 4, 690-700.
Caputi jambrenghi, A., Colonna, M.A., Giannico, F., Favia, R., Minuti, F., Scafizzari, M., and Vonghia, G. (2005). Dietary supplementation of garlic and rosemary: effects on colour stability and lipid oxidation in lamb meat. Italian Journal of Animal Science 4, 366-368.
Chaijan, M. (2008). Review: Lipid and myoglobin oxidations in muscle foods. Songklanakarin Journal of Science and Technology 30, 47-53.
Chan, K.M. and Decker, E.A. (1994). Endogenous skeletal muscle antioxidants. Critical Reviews in Food Science and Nutrition 34, 403-426.
Corino, C., Pastorelli, G., Pantaleo, L., Oriani, G., and Salvatori, G. (1999). Improvement of color and lipid stability of rabbit meat by dietary supplementation with vitamin E. Meat Science 52, 285-289.
Faustman, C., Chan, W.K.M., Schaefer, D.M., and Havens, A. (1998). Beef color update: the role for vitamin E. Journal of Animal Science 76, 10191026.
Fogaca, F.H.D.S., Santana, L.S., and Carneiro, D.J. (2009). Dietary α-tocopheryl acetate on fillet quality of tilapia. Acta Scientiarum: Animal Sciences 31, 439-445.
Frigg, M., Prabucki, A.L., and Ruhdel, E.U. (1990). Effect of dietary vitamin E levels on oxidative stability of trout fillets. Aquaculture 84, 145-158.
Gatellier, P., Mercier, Y., Rock, E., and Renerre, M. (2000). Influence of dietary fat and vitamin E supplementation on free Radical production and on lipid and protein oxidation in turkey muscle extracts. Journal of Agricultural and Food Chemistry 48, 1427-1433.
Gatlin lii, D.M., Bai, S.C., and Erickson, M.C. (1992). Effects of dietary vitamin E and synthetic antioxidants on composition and storage quality of channel catfish, Ictalurus punctatus. Aquaculture 106, 323-332.
Gatta, P.P., Pirini, M., Testi, S., Vignola, G., and Monetti, P.G. (2000). The influence of different levels of dietary vitamin E on sea bass Dicentrarchus labrax flesh quality. Aquaculture Nutrition 6, 47-52.
Gheisari, H.R. and Ranjbar, V.R. (2012). Antioxidative and antimicrobial effects of garlic in ground camel meat. Turkish Journal of Veterinary & Animal Sciences 36, 13-20.
Gokoglu, N., Yerlikaya, P., and Topuz, O.K. (2012). Effects of tomato and garlic extracts on oxidative stability in marinated anchovy. Journal of Food Processing and Preservation 36, 191-197.
Halliwell, B. and Whiteman, M. (2004) .Measuring reactive species and oxidative damage in vivo and in cell culture: how should you do it and what do the results mean? British Journal of Pharmacology 142, 231–255.
He, Y. and Shahidi, F. (1997). Antioxidant activity of green tea and its catechins in a fish meat model system. Journal of Agricultural and Food Chemistry 45, 4262-4266.
Higgins, F.M., Kerry, J.P., Buckley, D.J., and Morrissey, P.A. (1998). Dietary supplementation versus direct post mortem addition of α-tocopherol on lipid and colour stability in cooked turkey breast patties. Food Research International 31, 205-209.
Hoving-Bolink, A.H., Eikelenboom, G., Vandiepen, J.T., Jongbloed, A.W., and Houben, J.H. (1998). Effect of dietary vitamin E supplementation on pork quality. Meat Science 49, 205-212.
Hsieh, R.J. and Kinsella, J.E. (1989). Oxidation of polyunsaturated fatty acids: Mechanisms, products, and inhibition with emphasis on fish. Academic Press 33, 233-341.
Huang, C.H. and Huang, S.L. (2004). Effect of dietary vitamin E on growth, tissue lipid peroxidation, and liver glutathione level of juvenile hybrid tilapia, Oreochromis niloticus×O. aureus, fed oxidized oil. Aquaculture 237, 381-389.
Iranloye, B.O. and Oludare, G.O. (2011). Garlic and vitamin E provides antioxidant defence in tissues of female rats treated with nicotine. Nigerian journal of physiological sciences 26, 103-107.
Jasour, M.S., Rahimabadi, E.Z., Ehsani, A., Rahnama, M., and Arshadi, A. (2011). Effects of refrigerated storage on fillet lipid quality of rainbow trout (Oncorhynchus Mykiss) supplemented by α-tocopheryl acetate through diet and direct addition after slaughtering. Journal of food processing & technology 36, 191–197.
Jensen, C., Lauridsen, C., and Bertelsen,
G. (1998). Dietary vitamin E: Quality and storage stability of pork and poultry. Trends in Food Science & Technology 9, 62-72.
Jiang, W., Feng, L., Liu, Y., Jiang, J., Hua, K., Li, Sh., and Zhou, X. (2010). Lipid peroxidation, protein oxidant and antioxidant status of muscle, intestine and hepatopancreas for juvenile Jian carp (Cyprinus carpio var. Jian) fed graded levels of myo-inositol. Food Chemistry 120, 692–697.
Kamireddy, N., Jittinandana, S., Kenny, P.B., Slider, S.D., Kiser, R.A., Mazik, P.M., and Hankis, J.A. (2011). Effect of dietary vitamin E supplementation and refrigerated storage on quality of rainbow trout fillets. Journal of Food Science 76, 233-241.
Kanner, J., Harel, S., and Jaffe, R. (1991). Lipid peroxidation of muscle food as affected by sodium chloride. Journal of Agricultural and Food Chemistry 39, 1017-1021.
Kim, Y.J., Jin, S.K., and Yang, H.S. (2008). Effect of dietary garlic bulb and husk on the physicochemical properties of chicken meat. Poultry Science Association 88, 398-405.
Kumar, P., Prasad, Y., Patra, A.K., Ranjan, R., Swarup, D., Patra, R.C., and Pal, S. (2009). Ascorbic acid, garlic extract and taurine alleviate cadmium-induced oxidative stress in freshwater catfish (Clarias batrachus). Science of The Total Environment 407, 50245030.
Kumolu-Johnson, C.A. and Ndimele, P.E. (2011). Anti-oxidative and anti-fungal effects of fresh garlic (Allium sativum) on the shelf life of hot-smoked catfish (Clarias gariepinus, Burchell, 1822). World Applied Sciences Journal 13, 1628-1634.
Kumolu-Johnson, C.A., Ndimele, P.E., and Olasehinde, F.I. (2013). Preliminary study on the antioxidative and antimicrobial effects of fresh garlic (Allium sativum) on the shelf life of hot-smoked catfish (Clarias gariepinus). Journal of Fisheries and Aquatic Science 8, 253-256.
Latha, M., and Pari, L. (2003). Preventive effects of Cassia auriculata L. flowers on brain lipid peroxidation in rats treated with streptozotocin. Molecular and Cellular Biochemistry 243, 23–28
Maldonado, P.D., Barrera, D., Medina-Campos, O.N., Hernandez-Pando, R., Ibarra-Rubio, M.E., and Pedraza-Chaverri, J. (2003). Aged garlic extract attenuates gentamicin induced renal damage and oxidative stress in rats. Life Sciences 73, 2543–2556.
Maqsood, S. and Benjakul, S. (2010). Comparative studies of four different phenolic compounds on in vitro antioxidative activity and the preventive effect on lipid oxidation of fish oil emulsion and fish mince. Food Chemistry 119, 123-132.
Mercier, Y., Gatellier, P., Viau, M., Remignon, H., and Renerre, M. (1998). Effect of dietary fat and vitamin E on colour stability and on lipid and protein oxidation in turkey meat during storage. Meat Science 48, 301-318.
Metwally, M.A.A. (2009). Effects of garlic (Allium sativum) on some antioxidant activities in tilapia nilotica (Oreochromis niloticus). World Journal of Fish and Marine Sciences 1, 56-64.
Mohebbi, A., Nematollahi, A., Ebrahimi Dorcheh, E., and Goodarzian Asad, F. (2012). Influence of dietary garlic (Allium sativum) on the antioxidative status of rainbow trout (Oncorhynchus mykiss). Aquaculture Research 43 1184-1193.
Morrissey, P.A., Brandon, S., Buckley, D.J., Sheehy, P.J.A., and Frigg, M. (1997) Tissue content of α-tocopherol and oxidative stability of broilers receiving dietary α-tocopheryl acetate supplement for various periods pre-slaughter. British Poultry Science 38, 84-88.
Naeiji, N., Shahsavani, D., and Baghshani, H. (2013). Effect of dietary garlic supplementation on lipid peroxidation and protein oxidation biomarkers of tissues as well as some serum biochemical parameters in common carp
Cyprinus carpio. Fisheries Science 79, 699-705.
Nakano, T., Kanmuri, T., Sato, M., and Takeuchi, M. (1999). Effect of astaxanthin rich red yeast (Phaffia rhodozyma) on oxidative stress in rainbow trout. Biochimica et Biophysica Acta (BBA) - General Subjects 1426, 119125.
Ortiz, J., Larrain, M.A., Vivanco, J.P., and Aubourg, S.P. (2009). Rancidity development during the frozen storage of farmed coho salmon (Oncorhynchus kisutch): Effect of antioxidant composition supplied in the diet. Food Chemistry 115, 143-148.
Park, S.Y., Yoo, S.S., Shim, J.H., and Chin, K.B. (2008). Physicochemical properties, and antioxidant and antimicrobial effects of garlic and onion powder in fresh pork belly and loin during refrigerated storage. Journal of Food Science 73, 577-584.
Pazos, M., da Rocha, A.P., Roepstorff, P., and Rogowska-Wrzesinska, A. (2011). Fish proteins as targets of ferrous-catalyzed oxidation: Identification of protein carbonyls by fluorescent labeling on two-dimensional gels and maldi-tof/tof mass spectrometry. Journal of Agricultural and Food Chemistry 59, 7962-7977.
Petron, M.J., Raes, K., Claeys, E., Lourenço, M., Fremaut, D., and De Smet, S. (2007). Effect of grazing pastures of different botanical composition on antioxidant enzyme activities and oxidative stability of lamb meat. Meat Science 75, 737-745.
Reznick, A.Z., Witt, E., Matsumoto, M., and Packer, L. (1992). Vitamin E inhibits protein oxidation in skeletal muscle of resting and exercised rats. Biochemical Biophysical Research Communications 189, 801–806.
Sharma, V., Sharma, A., and Kancal, L. (2010). The effect of oral administration of Allium sativum extracts on lead nitrate induced toxicity in male mice. Food and Chemical Toxicology 48, 928-936.
Sheldon, B.W., Curtis, P.A., Dawson, P.L., and Ferket, P.R. (1997). Effect of dietary vitamin E on the oxidative stability, favor, color, and volatile profiles of refrigerated and frozen turkey breast meat. Poultry Science 76, 634-641.
Sie, H., Stahl, W., and Sevanian, A. (2005). Nutritional, dietary and postprandial oxidative stress. Journal of Nutrition 135, 969–972.
Stephan, G., Guillaume, J., and Lamour, F. (1995). Lipid peroxidation in turbot (Scophthalmus maximus) tissue: effect of dietary vitamin E and dietary n − 6 or n − 3 polyunsaturated fatty acids. Aquaculture 130, 251-268.
Tang, L. and Xu, Q-y. (2010). Effects of garlic stem powder and oregano leaf powder on growth performance, digestive enzyme activity and serum biochemical indexes of the carp (Cyprinus carpio L.minor). Journal of Shanghai Fisheries University 5, 642-647.
Tang, X. and Cronin, D. A. (2007). The effects of brined onion extracts on lipid oxidation and sensory quality in refrigerated cooked turkey breast rolls during storage. Food Chemistry 100, 712-718.
Tsai, C-W., Chen, H-W., Sheen, L-Y., and Lii, C-K. (2012). Garlic: Health benefits and actions. BioMedicine 2, 17-29.
Welker, T.L. and Congleton, J.L. (2009). Effect of dietary α-tocopherol + ascorbic acid, selenium, and iron on oxidative stress in sub-yearling Chinook salmon (Oncorhynchus tshawytscha Walbaum). Journal of Animal Physiology and Animal Nutrition 93, 15-25.
Xiao, S., Zhang, W.G., Lee, E.J., Ma, C.W., and Ahn, D.U. (2011). Lipid and protein oxidation of chicken breast rolls as affected by dietary oxidation levels and packaging. Journal of Food Science 76, 612-617.
Xu, Q-y., Tang, L., Wang, C-a., Xu, H., and Sun D-j. (2010). Effects of garlic stem powder and oregano leaf powder on antioxidant capacity, non-specific immune performance and meat quality of the carp (Cyprinus specularis). Acta Agriculturae Boreali-Sinica 2, 133-139.
Yildiz, M., Sener, E., and Gun, H. (2006). Effect of refrigerated storage on fillet lipid quality of rainbow trout (Oncorhynchus mykiss W.) fed a diet containing different levels of dl α-tocopherol acetate. Turkish Journal of Veterinary and Animal Sciences 30, 143-150.
Yin, M. and Cheng, W. (2003). Antioxidant and antimicrobial effects of four garlic-derived organosulfur compounds in ground beef. Meat Science 63, 23-28.
Zhang, X-d., Wu, T-x., Cai, L-s., and Zhu,Y-f. (2007). Effects of α-tocopheryl acetate supplementation in preslaughter diet on antioxidant enzyme activities and fillet quality of commercial-size Sparus macrocephalus. Journal of Zhejiang University Science 8, 680-685.
Send comment about this article