Effect of Plant Phenolics on Protein and Lipid Oxidation in Cooked Pork Meat Patties (original) (raw)
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European Food Research and Technology, 2006
In this study protein-containing by-products of deoiling processes rich in phenolics were applied to meat to be used as potential food ingredients in developing meat products with antioxidant effect. The effect of rapeseed meal (Brassica rapa L.), camelina meal (Camelina sativa), soy meal and soy flour (from soybean, Glycene max L.), in inhibiting oxidation of lipids and proteins was tested
Natural antioxidants to reduce the lipid oxidation process of meat and meat products: A review
Meat is the muscle tissue of an animal which is rich in high quality protein, mineral, lipids with a small amount of carbohydrates. Due to its highly perishable nature, they are often very much susceptible to oxidation and microbial attack at any stages of processing, handling and storage. Oxidation leads to abnormal changes in meat like change in colour, texture, nutritional and organoleptic properties as well. Various synthetic antioxidants are available to retard the oxidation process in meat and meat products. Due to the carcinogenic nature of these synthetic antioxidants consumers are switching towards natural antioxidants obtained from plant sources. Natural antioxidants are those obtained from different parts of the plants like stem, leaf, bark, seeds etc. by method of extraction. Natural antioxidants can be applied by smearing or coating method in packages or it can be directly applied on meat products, help to overcome lipid and protein oxidation. Natural antioxidants also acts as preservatives in improving the storage life of meat products along with its functional or nutraceutical properties help to maintain the health of meat consumers. The natural antioxidants like grape seed extract, grape peel extract, spice extracts, rosemary extracts, clove, cinnamon extracts, tea extracts, grains, oilseeds, sage, cloudberry, beetroot, willow herb, rapeseed and pine bark, potato peel extracts are used to prevent lipid oxidation in meat and meat products. This review provides current information on natural antioxidants to reduce the lipid oxidation process of meat and meat products.
Effect of plant phenolics, tocopherol and ascorbic acid on oxidative stability of pork patties
Journal of The Science of Food and Agriculture, 2009
BACKGROUND: There is great interest in the use of naturally occurring antioxidants to delay oxidation in meat products. The effect of rosemary extract (RE), green tea extract (TE), tocopherol, trolox, ascorbic acid (AA) and ascorbyl palmitate (AP), at levels of 50-200 ppm of antioxidant components, on colour (CIE L * a * b * ), lipid (TBARS) and protein oxidation (thiol groups) in fresh, frozen and cooked pork patties during illuminated chill storage was investigated. Individual components of RE and TE were also tested.
Lipid oxidation inhibition capacity of plant extracts and powders in a processed meat model system
Meat Science
A meat model system was used for screening lipid oxidation inhibiting capacity of diverse horticultural plant materials. In the model, heme-containing sarcoplasmic proteins from the meat water-phase were homogenized with linoleic acid and thiobarbituric reactive substances (TBARS) were measured. 23 Plant materials were investigated at three high (50, 100, and 200 ppm) concentrations and five plant extracts were tested at three low (5, 10, and 20 ppm) concentrations over time. In the high concentration sets, summer savory freeze-dried powder, beetroot leaves extracted with 50% ethanol, and an olive polyphenol powder extracted from wastewater, inhibited oxidation the most effectively. After two weeks and at 200 ppm concentration, oxidation was reduced to 17.2%, 16.6% and 13.5% of the blank sample with no added antioxidants respectively. In the low concentration set, spray dried rhubarb juice inhibited oxidation the most after two weeks at 5 ppm where oxidation was reduced to 68.3% of the blank sample with no added antioxidants.
Oxidation is a well-known non-microbial cause of quality loss in meat. Oxidative stress occurs due to uneven generation of free radicals reactive oxygen species (ROS) and reactive nitrogen species (RNS) which triggers oxidative and/or nitrosative stress and damage of macromolecules including the lipid and protein fractions. Failure of synthetic antioxidants to combat multiple health risks associated with this stress and maintenance of functional integrity of oxidised meat hitherto remains a challenge to the meat industry. A search for a viable alternative amidst the unexploited novel sources of natural antioxidants stands as a sustainable option for preserving the meat quality. In this paper, the potential use of bioactive compounds in medicinal plants is reviewed as phytoremedy against lipid–protein oxidation. Synergistic antimicrobial potentials of these natural antioxidants are also revealed against oxidative deterioration in meat and meat products and, for enhancing their functional properties.
Application of Natural Antioxidants in Meat and Meat Products-A Review
Food & Nutrition Journal, 2018
Presently consumers are demanding more natural foods, obliging the industry to include natural antioxidants in foods. Antioxidants can act as metal chelators and free radical or oxygen scavengers, which can slow the progression of lipid oxidation. Lipid oxidation may have negative effects on the quality of meat and meat products, causing changes in sensory attributes such as colour, texture, odour and flavour, and nutritional quality. Several synthetic antioxidants have been used to successfully prevent lipid oxidation in the meat industry, but consumers are concerned about the health risks related to consumption of some synthetic antioxidants. Therefore, there has been a growing interest in natural antioxidants. Nowadays, compounds obtained from natural sources such as grains, oilseeds, spices, fruit and vegetables have been investigated to decrease the lipid oxidation. Recent investigations have been directed towards the identification of natural antioxidants from various plant sources. Antioxidants work as functional additives by providing health promoting effect in human body system. This article evaluates the efficacy of various natural antioxidants on the quality and shelf life enhancement of meat and meat products during processing, storage, distribution till it reaches to consumer. The potential effects of natural antioxidants that are widely used in meat and meat products are also discussed.
Madridge Journal of Food Technology, 2016
Oxidation is a key problem that reduces the shelf life of fresh and processed meat and meat products. Antioxidants are added to stabilize free radicals there by delaying lipid and protein oxidation, retard development of off-flavors, and improve colour stability. Addition of synthetic antioxidants to combat oxidative damage has the potential to cause adverse health effects and thus remained a challenge to the meat industry. In this regard research studies have directed towards natural antioxidants utilizing fruits, herbs, spices, and vegetable extracts in meat industry for improving the quality of fresh and processed meat and meat products. Due to their high phenolic compound content, fruits and other plant materials provide a good alternative to synthetic antioxidants. This review provides the current overview of the recent advances on plant materials used as natural antioxidants in meat and meat products.
Evaluation of the antioxidant potential of grape seed and bearberry extracts in raw and cooked pork
Meat Science, 2007
The effect of grape seed extract (GSE) and bearberry (BB), on lipid oxidation (TBARS, mg malondialdehyde (MDA)/kg muscle), colour (CIE 'a' redness value), pH, microbial status (log(10)CFU colony forming units/g pork) and sensorial properties of cooked pork patties was investigated. GSE (0-1000μg/g muscle) and BB (0-1000μg/g muscle) were added to raw pork (M. longissimus dorsi) patties which were stored in modified atmosphere packs (MAP) (75% O(2):25% CO(2)) for up to 12 days at 4°C. Cooked pork patties were stored in MAP (70% N(2):30% CO(2)) for up to 4 days at 4°C. Mesophilic plate counts and pork pH were unaffected by GSE and BB. GSE and BB addition decreased (P<0.05) lipid oxidation (TBARS) in raw pork patties on days 9 and 12 of storage, relative to controls. Antioxidant activity of GSE and BB was observed in cooked pork patties demonstrating the thermal stability of GSE and BB. The 'a' redness values of raw and cooked pork patties marginally increased with increasing GSE concentration. The sensory properties of cooked pork patties were unaffected by GSE and BB addition. Results obtained demonstrate the potential for using health promoting nutraceuticals in meat and meat products.
Foods
The underlying mechanism(s) behind the potential carcinogenicity of processed meat is a popular research subject of which the lipid oxidation is a common suspect. Different formulations and cooking parameters of a processed meat product were evaluated for their capacity to induce lipid oxidation. Meatballs made of beef or pork, containing different concentrations of fat (10 or 20 g 100 g−1), salt (2 or 4 g 100 g−1), subjected to differing cooking types (pan or deep frying), and storage times (1, 7, and 14 days), were evaluated using thiobarbituric reactive substances (TBARS). The deep-fried meatball type most susceptible to oxidation was used as the model meat product for testing the lipid oxidation inhibiting capacity of 11 plant materials and extracts, in two concentrations (100 and 200 mg kg−1 gallic acid equivalent (GAE)), measured after 14 days of storage using TBARS. Summer savory lyophilized powder was the most efficient plant material, lowering lipid oxidation to 13.8% and 2...
Food Chemistry, 2007
The role of natural antioxidants, e.g. Maillard reaction products (MRPs 60 mM/2 h), ascorbic acid (500 ppm), cloves (Eugenia caryophyllata) (250 mg/100 g), cinnamon (Cinnamomum zeylanicum) (250 mg/100 g) and synthetic antioxidants, e.g. tertiary butyl hydroxy quinone (TBHQ), butylated hydroxy anisole (BHA) and propyl gallate (PG), at 0.02% level each, in controlling the warmed-over-flavour (WOF), and non-haem iron release, as well as their potential in cooked and refrigerated stored meats from three common domestic species (sheep, beef and pork) has been investigated. MRPs and TBHQ showed good antioxidant activity (82-91%) and were significantly different (P < 0.05) from the other treatments in all three species. Significantly (P < 0.05) lower values of hexanal and non-haem iron were obtained for MRPs and TBHQ treated samples, which showed ability to control WOF during refrigerated storage. Non-linear correlation regression analysis was performed between non-haem iron, WOF values and antioxidant activity in all three species. Exponential fit equations were established for beef and pork, while for sheep, the relationship was found to be polynomial with correlation coefficients ranging from 0.90 to 0.97 for non-haem iron and WOF, respectively. The susceptibility of these species to lipid oxidation was in the order, pork > beef > sheep, and the order of antioxidant activity for the natural antioxidants was MRPs > cloves > ascorbic acid > cinnamon; for synthetics it was TBHQ > BHA > PG.