Quality Characteristics of Beef Patties Fortified with Husk Tomato and the Effect on Tannic Acid-Induced Anaemia in Rats (original) (raw)
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African Journal of Food, Agriculture, Nutrition and Development, 2012
Antioxidant potency of graded levels of tomato powder in cooked and raw broiler meat under refrigerated storage was evaluated and compared with that of Butylated Hydroxyl Anisole (BHA), a synthetic antioxidant. To a separate 200g of minced broiler meat, 0% (control), 0.5%, 1% and 1.5% of tomato powder were applied. A positive control was prepared with 0.15% of BHA in a separate 200g of minced broiler meat. Each sample was divided into 16 parts of 12.5g each. Eight of these were cooked in a microwave oven for 1 1 /2 minutes while the other eight parts were left raw. The samples were packaged in different nylon bags, with labeling corresponding to the treatment applied and then stored in a refrigerator at 4 0 C. Oxidative stability of the cooked samples was monitored for 6 days at two-day intervals while that of raw samples was monitored for 9 days at three-day intervals. A forty-member team was constituted to form the taste panel and was instructed on the parameters to adjudge using a five point Hedonic scale. The result showed that all additives and BHA reduced lipid oxidation in broiler meat. This was shown by lower TBARS values in meat samples with additives compared to meat samples without additive. There were significant differences (P<0.05) in the TBARS values of cooked and raw meat samples. There was a general increase in lipid oxidation as storage day progress. However, the increment was more pronounced in cooked meat samples than the raw meat samples. The result revealed that 0.5% and 1.5% tomato powder exhibited higher antioxidant potency (P<0.05) than BHA in the cooked and raw samples respectively. The control samples were the most susceptible to lipid oxidation. Sensory scores revealed that all levels of tomato powder improved the color, flavor, juiciness, tenderness and overall acceptability of broiler meat. Tomato powder could therefore, be used as a cheap, readily available and safe source of natural antioxidant to protect broiler meat from lipid oxidation and improve its sensory characteristics.
Foods
The aim of the present work was to evaluate and compare in vitro the antioxidant activity of raw, cooked and cooked–digested pork, beef and chicken burgers. The cooking process influenced the antioxidant capacity of the meat by decreasing the values of ABTS, FRAP and the content of free thiols. Conversely, a positive effect was observed after in vitro gastrointestinal digestion which increased the biological activity of the meat, characterised by greater antioxidant activity. The type of meat influenced the chemical composition and biological capacity of the burgers. In fact, both before and after the cooking process, beef burgers showed higher thiol content and, consequently, a higher oxidative stability of proteins than chicken and pork burgers. In vitro gastrointestinal digestion also improved the nutraceutical quality of beef burgers, which showed higher ABTS values and thiol content than pork burgers, which showed higher FRAP values. This work aims to support the potential of m...
International Journal of Food Science
Introduction. Dried beef meat is a major source of essential fatty acids, minerals, and vitamins that are digestible and absorbable, thus could be a potential source of nutrients in complementary food formulations. Composition, microbial safety, and organ function tests were analyzed, and histopathological effect of air-dried beef meat powder was determined in rat model. Methods. Three groups of diets were given for the three groups of animals: (1) standard rat diet, (2) meat powder+standard rat diet (1 : 1 formulation), and (3) dried meat powder. A total of 36 Wistar albino rats (18 males and 18 females) of 4-8 weeks old were used and randomly assigned to the experiments. After acclimatization for one week, the experimental rats were followed for 30 days. Microbial analysis, nutrient composition, organ histopathology (liver and kidney), and organ function tests were conducted from serum samples taken from the animals. Results. Protein, fat, fiber, ash, utilizable carbohydrate, and ...
2014
The effects of rosemary extract, chitosan and carnosine, added individually or in combination, on colour, lipid stability and sensory attributes of beef patties were investigated. All samples were stored for up to 15 days at 4 ± 1 oC. Surface colour (Hunter L*, a* and b* values), and lipid oxidation (2,thiobarbituric acid reactive substances) were measured on days 0, 1, 3, 6, 9, 12 and 15 of storage for raw beef patties. While, sensory attributes (odour, colour, texture, taste and overall acceptability) were carried out on cooked beef patties after 0, 3, 6, 9, 12 and 15 days of storage. The obtained results showed that addition of tested antioxidants, individually or in combination, significantly (p < 0.05) affected colour, lipid stability and sensory attributes compared to control during storage. Chitosan and its combinations with either rosemary extract or carnosine, and especially the former combination, showed the most intense red colour (p < 0.05) when compared to rosemar...
International Journal of Biochemistry Research & Review, 2014
This study was carried out to examine the hepatoprotective effect of ethylacetate extract of tomatoes and methanol extract of onions on the biochemical changes induced by feed formulated with 15% roasted beef and 85% rats pellets. Doses of 500 mg/kg body weight of both extracts were administered orally. The hepatic activities of aspartate aminotransferase (AST), alanine amino-transferase (ALT) and alkaline phosphatase (ALP) were examined, also concentrations of total protein, albumin and globulin were monitored in the animals. The effects of feeding and treatment on oxidative stress parameters (CAT, SOD, GPx, Glutathione and MDA) were determined. The changes observed were discussed.
Acta Veterinaria Scandinavica, 2010
Background: The abolition of in-feed antibiotics or chemotherapeutics as growth promoters have stimulated the swine industry to look for alternatives such as organic acids, botanicals, probiotics and tannin. The objective of the present study was to compare the effects of a combination of acids and tannin with diet with organic acids and diet without growth promoters on the growth performance and selected biochemical, haematological and antioxidant enzyme parameters in grower pigs. Tannin is more natural and cheaper but possibly with the same effectiveness as organic acids with regard to growth performance. Methods: Thirty-six 7 week old grower pigs, divided into three equal groups, were used in a three week feeding trial. Group I was fed basal diet, group II basal diet with added organic acids and group III basal diet with added organic and inorganic acids and tannin. Pigs were weighed before and after feeding and observed daily. Blood was collected before and after the feeding trial for the determination of selected biochemical, haematological and antioxidant enzyme parameters. One-way ANOVA was used to assess any diet related changes of all the parameters. Paired t-test was used to evaluate changes of blood parameters individually in each group of growers before and after feeding. Results: No clinical health problems related to diet were noted during the three week feeding trial. The average daily gain (ADG) and selected blood parameters were not affected by the addition to basal diet of either acids and tannin or of organic acids alone. Selected blood parameters remained within the reference range before and after the feeding trial, with the exception of total serum proteins that were below the lower value of reference range at both times. The significant changes (paired t-test) observed in individual groups before and after the feeding trial are related to the growth of pigs. Conclusion: Diet with acids and tannin did not improve the growth performance of grower pigs but had no deleterious effects on selected blood parameters. The possibility of beneficial effects of adding acids and tannin in diets on growth performance over a longer period, however, could not be excluded.
Effect of different phytogenic additives on oxidation stability of chicken meat
Potravinarstvo Slovak Journal of Food Sciences, 2016
The aim of the study was to evaluate the oxidative stability (TBARS method) of breast and thigh muscle after application of feed mixtures enriched by phytogenic additives. The experiment started with 150 pieces one-day-old chicks of Cobb 500 hybrid combination. They were divided into one control (C) and two experimental groups (1st EG and 2nd EG). Each group included 50 chicks. In experimental groups, feed additives were applied as followed: 100 mg.kg-1 Agolin Poultry (in the 1st EG) and 500 mg.kg-1 Agolin Tannin Plus (in the 2nd EG). Experimental broiler chickens were fed during 42 days by ad libitum. Chicken meat samples of breast and thigh muscle were analysed in the 1st day, 1st, 2nd, 3rd, 4th, 5th and 6th month of storage in frozen storage at -18 °C. We recorded positive influence on chicken meat oxidative stability in all experimental groups with application of phytogenic feed additives. Obtained results showed that applied phytogenic additives had positive influence on oxidat...
Food and Nutrition Sciences, 2016
This work aimed to develop a healthier meat product, by improving nutritional properties related to lipid profile, using a Maillard reaction product (MRP) obtained from recycling blood from local slaughterhouses as antioxidant. Soybean oil was used as partial fat replacer and the lipid profile was modified as a decrease in the n6/n3 ratio (11.59 to 9.50), and atherogenic and trombogenic index (from 0.42 to 0.27 and 0.94 to 0.56 respectively) was observed. Beef patties were added with two MRP levels (1% w/w and 3% w/w). Patties with no antioxidants were used as control and patties containing 0.01% w/w of butylhydroxyanisole (BHA) were used as reference. Oxidative stability of refrigerated vacuum-packed patties was evaluated during 15 days of storage. Results showed 3% of MRP as the most appropriate concentration to prevent lipid oxidation with inhibition percentages of 75%, and 9 days as the limit time of chilled storage regarding consumers' perceptions.
Nutritional enrichment of beef burgers by adding components of non-conventional food plants
Brazilian Journal of Food Technology, 2020
Some non-conventional food plants (NCFPs) such as Yacon potato, Moringa, and Ora-pro-nobis have been studied to identify their constitution and health-promoting substances. The purpose of this study was to enrich the beef burger with unconventional food plant and to evaluate its physical, chemical and sensorial properties. Ten formulations were prepared, being one formulation for the conventional burger (with soy protein and without addition of NCFPs) and nine formulations with variations of 2%, 4% and 6% of flour of each of the NCFPs. Addition of NCFPs flours improved nutritional burger properties and resulted in an increase in protein, ash, and dietary fiber content, a slight reduction in fats and significant reduction in carbohydrates. The burgers produced using 2% and 4% of Yacon flour had the lowest differences in these parameters as compared to those of the conventional burger, and also presented acceptance rates that were similar to that of the conventional burger. Both formu...
This study was designed to evaluate the efficiency of some organic solvents (methanol, ethanol and acetone) for extraction of polyphenolic and flavonoid compounds from the grape pomace (GP), orange peel (OP) and peanut skin (PS) wastes. In addition, their effect on the antioxidant/radical scavenging capacity and reducing power ability of the produced extracts was investigated. Also, investigating the effect of adding GP, OP and PS extracts at 400 and 800 ppm on the fat stability and quality attributes of beef burger during frozen storage periods and compare them with those containing synthetic antioxidant (BHT) was another target. The results revealed that all extracts exhibited variable antioxidant activity. Specially, the methanolic extract of GP that showed highest (p < 0.05) values for total phenols content (TPC), total flavonoids content (TFC) and antioxidant activities (% DPPH scavenging activity and reducing power ability). The incorporation of tested plant extracts into beef burger formulations caused improving or retention of physiochemical quality criteria (such as pH value, WHC, cooking loss, TVBN and TBA contents) during frozen storage at -18 ± 2°C for 3 months, as well as improvement of the microbiological quality was observed when compared to control burger sample. Moreover, the present results revealed that beef burger samples containing 400 ppm extracts exhibited good sensory properties (especially those containing GP extract) even after frozen storage for 3 months. While, the burger sample containing 800 ppm OP extract was significantly varied (P<0.05) and less acceptability as compared with the other samples. Therefore, it could be concluded that the addition of GP, OP and PS extracts into beef burger formulations as natural antioxidants improved the oxidative stability and nutritional value, as well as microbiological quality of produced beef burger.