Antioxidant potential of Haematococcus pluvialis extract rich in astaxanthin on colour and oxidative stability of raw ground pork meat during refrigerated storage

Purpose Black cumin (Nigella sativa L.) is well known for its strong, hot, peppery taste and has many nutritional, pharmaceutical and traditional therapeutic uses. The aim of this study was to investigate the antioxidant effect of different solvent extracts of black cumin seed to retard lipid and protein oxidation in raw ground pork meat during refrigerated storage (4 ± 1°C) for nine days. Design/methodology/approach Black cumin extracts (BCEs) were prepared using different solvents, namely, ethanol, water, ethanol:water (60:40) and methanol:hot water (60:40). Extracts were analysed for total phenolic content (TPC), 1,1 diphenyl-2-picrylhydrazil (DPPH) radical scavenging activity and reducing power. Based on the results, water extract (WE) and ethanol–water extract (EHWE) of black cumin were selected and incorporated at 1.5 per cent into freshly minced pork meat and compared with a synthetic antioxidant, butylated hydroxytoluene (BHT; 100 ppm), in retarding lipid and protein oxidation. Treated and control samples were aerobically packed in low-density polyethylene bags for analysis of various parameters (pH, colour and odour score, peroxide, lipid and protein oxidation) during nine-day refrigerated storage study. Findings Results showed that BCEs had a good amount of TPC (4.4-7.4 mg gallic acid equivalents/g) and also DPPH scavenging activities (33.96-44.23 per cent), with WE and EHWE extracts showing highest reducing power and promising antioxidant capacity. Hence, BCEs (WE and EHWE) incorporated at 1.5 per cent into freshly minced pork meat was tested, compared to BHT (100 ppm) and control samples, in retarding lipid and protein oxidation during storage. In BCE-treated samples, thiobarbituric acid reacting substances, free fatty acids, peroxide, formation of protein carbonyls and off-odour or rancid odour development were lower than control and values were comparable with BHT. Incorporation of BCE did not negatively affect the colour of ground pork. Originality/value BCEs (WE and EHWE) at 1.5 per cent inhibited protein and lipid oxidation and it could be exploited commercially as an effective alternative in retarding oxidative deterioration of meat products.

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Microwave Heating Effects on the Chemical Composition and the Antioxidant Capacity of Tataouine Virgin Olive Oils from Tunisia

Journal of Food Protection ◽

10.4315/0362-028x-73.10.1891 ◽

2010 ◽

Vol 73 (10) ◽

pp. 1891-1901 ◽

Cited By ~ 2

Author(s):

IMEN OUESLATI ◽

WAEL TAAMALLI ◽

FAOUZIA M. HADDADA ◽

MOKHTAR ZARROUK

Keyword(s):

Oxidative Stability ◽

Microwave Heating ◽

Genetic Factor ◽

Degradation Rate ◽

Treatment Time ◽

Antioxidant Potential ◽

Virgin Olive Oils ◽

Olive Oils ◽

Heating Effects ◽

Total Fraction

Four Tunisian virgin olive oils (VOOs), derived from varieties (Chemlali Tataouine, Zarrazi Douirat, Fakhari Douirat, and Dhokar Douirat) grown in the harsh pedoclimatic conditions of the region of Tataouine, were evaluated for their responses to microwave heating. Aside from fatty acid composition, all other evaluated parameters were affected by microwave heating, and their variations depend on the genetic factor. Chemlali Tataouine VOO exhibited the slowest biophenol degradation rate and the least diminution in oxidative stability and consequently, its total fraction and both lipidic and methanolic fractions remained unchanged with an exceptional antioxidant potential. In the remaining studied VOOs, the biophenol contents, the oxidative stability, and the antioxidant potential underwent gradual decreases; nevertheless, their levels at the longer treatment time are close to some fresh VOOs. These results should be taken into consideration when Tataouine VOOs are recommended for microwave heating.

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Impact of Interventions on the Survival of Salmonella enterica I 4,[5],12:I:- in Pork

Journal of Food Protection ◽

10.4315/jfp-21-249 ◽

2021 ◽

Author(s):

Braden Wiser ◽

S.E. Niebuhr ◽

James Dickson

Keyword(s):

Escherichia Coli ◽

Heat Resistance ◽

Mixed Culture ◽

Refrigerated Storage ◽

Unique Challenge ◽

E Coli ◽

Pork Industry ◽

Pathogenic Escherichia Coli ◽

Ground Pork ◽

Salmonella Serovars

A mixed culture of different isolates of Salmonella serovar I 4,[5], 12:i:- was compared to a mixed culture of reference Salmonella serovars as well as non-pathogenic Escherichia coli surrogates.. The two groups of Salmonella were compared for their resistance to commonly used pork carcass interventions, survival in ground pork and thermal resistance in ground pork. There were no observed differences between the response of the two different groups of Salmonella serovars and the non-pathogenic E. coli surrogates within intervention type. There were no observed differences in the recovery and survival of the two different groups of Salmonella serovars in pork which had been treated with interventions, ground and stored at 5 o C for two weeks. Finally, there were no observed differences in heat resistance between the two different groups of Salmonella serovars in ground pork which had been treated with interventions, ground and stored at 5 o C for two weeks. However, there were observed differences in heat resistance in both groups of Salmonella serovars associated with refrigerated storage. The heat resistance of both groups of Salmonella serovars decreased after refrigerated storage. The results of these experiments demonstrate that there were no observed differences between the responses of Salmonella serovar I 4,[5], 12:i:- when compared to the reference Salmonella serovars to commonly used interventions in the pork industry, and therefore do not present a unique challenge to the pork industry.

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