Dose-Dependent Effects of Green Tea or Maté Extracts on Lipid and Protein Oxidation in Brine-Injected Retail-Packed Pork Chops (original) (raw)
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Medicines (Basel, Switzerland), 2018
Ascorbate is often applied to enhance stability and robustness of brine-injected pork chops sold for retail, but may affect protein oxidation, while plant extracts are potential substitutes.Brine-injected pork chops (weight-gain ~12%, NaCl ~0.9%) prepared with ascorbate (225 ppm), green tea extract (25 ppm gallic acid equivalents (GAE)), or maté extract (25 ppm GAE) stored (5 °C, seven days) in high-oxygen atmosphere packaging (MAP: 80% O₂ and 20% CO₂) were analyzed for color changes, sensory quality, and protein oxidation compared to a control without antioxidant.No significant differences were observed for green tea and maté extracts as compared to ascorbate when evaluated based on lipid oxidation derived off-flavors, except for stale flavor, which maté significantly reduced. All treatments increased the level of the protein oxidation product, α-aminoadipic semialdehyde as compared to the control, and ascorbate was further found to increase thiol loss and protein cross-linking, wi...
EFFECT OF NATURAL ANTIOXIDANTS ON OXIDATIVE STABILITY OF FROZEN, VACUUM-PACKAGED BEEF AND PORK
Journal of Food Quality, 2008
ABSTRACTThe effect of grape seed extract (GS; 0.01 and 0.02%), oleoresin rosemary (0.02%) and water-soluble oregano extract (0.02%) on the oxidative and color stability of raw beef and pork patties, vacuum packaged and stored frozen for 4 months, was determined. Fresh beef or pork lean and trim were ground, then mixed individually with fat (30%) from their respective species. Antioxidants, mixed with salt, were added. The patties were formed, vacuum packaged and stored at −18C. Lipid oxidation was assessed using thiobarbituric acid reactive substances (TBARS) and descriptive sensory evaluation. Color changes (instrumental and visual) and pH were determined immediately (time 0) and after 1, 2, 3 and 4 months. Based on the TBARS values, GS provided small degrees of protection against oxidation in both meat species. It did not alter (P < 0.05) the sensory perception of oxidation, redness, yellowness or color intensity.The effect of grape seed extract (GS; 0.01 and 0.02%), oleoresin rosemary (0.02%) and water-soluble oregano extract (0.02%) on the oxidative and color stability of raw beef and pork patties, vacuum packaged and stored frozen for 4 months, was determined. Fresh beef or pork lean and trim were ground, then mixed individually with fat (30%) from their respective species. Antioxidants, mixed with salt, were added. The patties were formed, vacuum packaged and stored at −18C. Lipid oxidation was assessed using thiobarbituric acid reactive substances (TBARS) and descriptive sensory evaluation. Color changes (instrumental and visual) and pH were determined immediately (time 0) and after 1, 2, 3 and 4 months. Based on the TBARS values, GS provided small degrees of protection against oxidation in both meat species. It did not alter (P < 0.05) the sensory perception of oxidation, redness, yellowness or color intensity.PRACTICAL APPLICATIONSConsumer interest in food formulations containing “natural” ingredients has motivated the food industry to evaluate the effectiveness of naturally occurring components of food for functional purposes other than their commonly recognized ones. A variety of antioxidant compounds, mostly phenolic in nature, exist in plant materials. Grape seed extract (0.01–0.02%), rosemary and oregano can provide limited protection against lipid oxidation in higher fat meat products. However, higher levels may prove to be more efficacious than those used in this study.Consumer interest in food formulations containing “natural” ingredients has motivated the food industry to evaluate the effectiveness of naturally occurring components of food for functional purposes other than their commonly recognized ones. A variety of antioxidant compounds, mostly phenolic in nature, exist in plant materials. Grape seed extract (0.01–0.02%), rosemary and oregano can provide limited protection against lipid oxidation in higher fat meat products. However, higher levels may prove to be more efficacious than those used in this study.
Effect of Natural Antioxidants on Oxidative Stability of Cooked, Refrigerated Beef and Pork
Journal of Food Science, 2007
ABSTRACT: The effect of grape seed extract (GS; 0.01% and 0.02%), oleoresin rosemary (OR; 0.02%) and water-soluble oregano extract (WS; 0.02%) on oxidative and color stability of cooked beef and pork patties stored at 4 °C for 8 d was determined. Fresh beef or pork lean and trim were ground, mixed (30% fat), and divided into 5 portions. Antioxidants mixed with salt (2%) were added. Patties were formed, cooked to an internal temperature of 71 °C, overwrapped in PVC, and stored at 4 °C. Lipid oxidation, assessed using thiobarbituric acid reactive substances (TBARS) and sensory evaluation, instrumental and visual color, and pH were determined after 0, 2, 4, 6, and 8 d. Based on TBARS values and off-odors associated with lipid oxidation such as rancidity, wet cardboard (for beef patties), and grassy (for beef and pork patties), grape seed extract resulted in the best antioxidant activity in both meat species. It did not change instrumental color measures of redness, yellowness, or color intensity, and appeared to reduce visual green discoloration in beef patties. The higher GS concentration (0.02%) exhibited more antioxidant activity than the lower concentration (0.01%). Therefore, grape seed extract at 0.02% has the potential to reduce oxidative rancidity and improve shelf life of refrigerated cooked beef and pork patties.
Effect of Plant Phenolics on Protein and Lipid Oxidation in Cooked Pork Meat Patties
Journal of Agricultural and Food Chemistry, 2005
Rapeseed and pine bark are rich sources of phenolic compounds that have in previous studies been shown to exhibit antioxidant and anti-inflammatory properties. In this study, the antioxidant effect of rapeseed and pine bark phenolics in inhibiting the oxidation of lipids and proteins in meat was tested as a possible functional food application. The cooked pork meat with added plant material was oxidized for 9 days at 5°C under light. The suitable level of plant material addition was first screened by following lipid oxidation only. For further investigations plant materials were added at a level preventing lipid oxidation by >80%. The oxidation was followed by measuring the formation of hexanal by headspace gas chromatography and the formation of protein carbonyls by converting them to 2,4dinitrophenylhydrazones and measured by spectrophotometer. It was shown that rapeseed and pine bark were excellent antioxidants toward protein oxidation (inhibitions between 42 and 64%). These results indicate that rapeseed and pine bark could be potential sources of antioxidants in 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.
Effect of natural antioxidants on lipid oxidation of pork papad
2014
Introduction Mayonnaise is an oil in water emulsion (O/W) consisting 70-80% oil. Lipid oxidation is a major cause of quality deterioration in mayonnaise. The effectiveness of antioxidants in a hetrophasic systems is highly dependent on their polarity and partitioning properties. Objectives The aim of the present study was to determine the effect of a hydrophilic [green tea extract (GTE)] and a lipophilic [tocopherol mixture (TOC)] and BHA on lipid oxidation in mayonnaise during 60 days of storage at 38 °C and to examine the interactions between GTE and TOC, to determine possible synergistic or antagonistic effects in antioxidant activity. Methods The oxidative stability was studied by measuring hydroperoxides, volatile organic compounds (VOCs) and colour of mayonnaise during storage. Comprehensive analysis of VOCs was done by static headspace extraction and separation by two-dimensional gas chromatography time of flight mass spectrometry. Sensory analysis was also carried out to study the effect of storage time and antioxidant type on sensory properties of mayonnaise and to investigate the predictive ability of volatile compounds for sensory terms. Results and conclusion Addition of GTE (500 ppm) and TOC (500 ppm) increased the formation of hydroperoxides and certain VOCs. The combination of GTE with TOC improved the antioxidant efficacy compared to the individual extracts. However, sensory evaluation demonstrated that GTE promoted the development of unpleasant fishy and rancid aroma. The volatile compound methional, was significantly and positively correlated with fishy and rancid flavour. Regarding colour analysis, GTE showed the highest increase in darkening and browning during storage.
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.
Asian-Australasian journal of animal sciences, 2018
Objective: Terminalia arjuna plant, specially its leaves, bark, and roots, are widely used in traditional herbal medicine due to presence of bioactive components and being a rich source of natural antioxidants. But its fruit has not been used for any such purposes despite its potential to retard oxidation. Hence, the antioxidant potential of Arjuna fruit extract (AFE) in retarding lipid and protein oxidation of raw ground pork was evaluated during refrigerated storage for 9 days. Methods: The AFEs were prepared using different solvents viz. ethanol (EH), water, ethanol: water (60:40) and methanol:hot water (60:40). The AFEs were analysed for total phenolic content (TPC), 2, 2-diphenyl-1-picrylhydrazyl radical scavenging activity and reducing power. Water extract (WE) and ethanol-water extract (EH-WE) were selected and incorporated at 1.0% into freshly minced pork meat and compared with a synthetic antioxidant, in retarding lipid and protein oxidation during storage. Results: The TPC in AFEs using different solvents ranged from 11.04 to 16.53 mg gallic acid equivalents/g and extracts exhibited appreciable scavenging activity ranging from 50.02% to 58.62%. Arjuna extracts significantly (p<0.05) improved the colour score of meat samples by reducing the formation of metmyoglobin during storage. Both the AFEs (WE and EH-WE) significantly (p<0.05) lowered the thiobarbituric acid reactive substances value, peroxide formation and formation of protein carbonyls in raw pork than control sample during storage. Upon sensory evaluation of all samples, it was found that AFE treatment could prolong the storage period of meat samples, without influencing the colour and odour score, up to 6 days. Conclusion: AFEs used at 1% improved the oxidative stability, colour and odour score and prolonged the refrigerated shelf life of ground pork up 6 days. Therefore, AFE could be explored as an alternative natural antioxidant in retarding lipid and protein oxidation in meat products.
Evaluation of natural extracts’ antioxidant capacity for controlling fresh sausage oxidation
Food Science and Technology
Lipid oxidation impacts the quality and shelf life of meat products. The use of natural antioxidants is an alternative to delay their oxidative deterioration. This study aimed to determine the antioxidant activity of natural extracts and evaluate the viability of replacing 2,3-tert-butyl-4-hydroxyanisole (BHA) in fresh sausages. Both tocopherols and grape seed extract showed similar antioxidant activity to BHA through the 2,2-diphenyl-1-picryl-hydrazyl-hydrate free radical (DPPH) and ferric reducing antioxidant power (FRAP) methods. The effectiveness of these antioxidants applied to fresh sausage was evaluated during 15 days of storage at 4.0ºC under light incidence. The results indicated a pro-oxidant effect of grape seed extract (with 6.74% acidity and 2.74 mg MDA kg sample-1 thiobarbituric acid reactive substances (TBARS)) and showed the viability of replacing BHA with tocopherols. Tocopherols had a lower peroxide value (3.07 mE O2 kg-1) than the control (11.40 mE O2 kg-1), with ...
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.