Incorporation of probiotic strain in raw minced beef meat: Study of textural modification, lipid and protein oxidation and color parameters during refrigerated storage

Meat Science ◽  
2019 ◽  
Vol 154 ◽  
pp. 29-36 ◽  
Author(s):  
Imen Trabelsi ◽  
Sirine Ben Slima ◽  
Naourez Ktari ◽  
Mehdi Triki ◽  
Rania Abdehedi ◽  
...  
Keyword(s):  
Protein Oxidation ◽  
Probiotic Strain ◽  
Refrigerated Storage ◽  
Color Parameters ◽  
Beef Meat ◽  
Minced Beef ◽  
Lipid And Protein Oxidation ◽  
Textural Modification

scholarly journals Pistachio Hull Extract as a Practical Strategy to Extend the Shelf Life of Raw Minced Beef: Chemometrics in Quality Evaluation

2021 ◽  
Vol 2021 ◽  
pp. 1-12
Author(s):  
Khaoula Elhadef ◽  
Karim Ennouri ◽  
Mariam Fourati ◽  
Hajer Ben Hlima ◽  
Sarra Akermi ◽  
...  
Keyword(s):  
Protein Oxidation ◽  
Meat Products ◽  
Principal Component ◽  
Microbial Count ◽  
Beef Meat ◽  
Minced Beef ◽  
Hull Extract ◽  
The Impact ◽  
By Products

The agricultural processing industry produces a notable quantity of by-products rich in bioactive compounds, which can be exploited for agri-food applications. From pistachio industrial processing, pistachio’s hull is one of the major by-products. This work aimed to evaluate the potential of pistachio hull, as a potential source of natural antioxidant, to preserve the meat quality. Here, we investigated the impact of aqueous pistachio hull extract (PHE) at 0.156% (PHE1), 0.312% (PHE2), and 0.625% (PHE3) on the quality of raw minced beef meat stored for 14 days at 4°C. At the end of storage, mesophilic total viable plate, psychotropic and Enterobacteriaceae counts, showed significantly lower ( P < 0.05 ) microbial count in PHE samples. PHE3 revealed a powerful inhibitory effect on lipid/protein oxidation, and sensory characteristics were positively ( P < 0.05 ) affected. Principal component analysis and heat map indicated complex and close synchronized relations among lipid/protein oxidation processes, microbial loads, and sensory attributes. Obtained results using univariate and multivariate statistical analysis underlined the importance of using different mathematical approaches, which are complementary to each other and could provide considerable information about the minced beef meat treated by PHE. Therefore, compared to synthetic antioxidants, PHE could be a clean-label alternative that can protect and enhance the quality of meat products.

Effects of Ephedra alata extract on the quality of minced beef meat during refrigerated storage: A chemometric approach

Meat Science ◽  
2020 ◽  
Vol 170 ◽  
pp. 108246 ◽  
Author(s):  
Khaoula Elhadef ◽  
Slim Smaoui ◽  
Hajer Ben Hlima ◽  
Karim Ennouri ◽  
Mariam Fourati ◽  
...  
Keyword(s):  
Refrigerated Storage ◽  
Beef Meat ◽  
Minced Beef ◽  
Chemometric Approach

scholarly journals Inhibition of lipid and protein oxidation in raw ground pork by Terminalia arjuna fruit extract during refrigerated storage

2019 ◽  
Vol 32 (2) ◽  
pp. 265-273 ◽  
Author(s):  
Pranav Chauhan ◽  
Soubhagya Ranjan Pradhan ◽  
Annada Das ◽  
Pramod Kumar Nanda ◽  
Nanda Bandyopadhyay ◽  
...  
Keyword(s):  
Protein Oxidation ◽  
Terminalia Arjuna ◽  
Refrigerated Storage ◽  
Fruit Extract ◽  
Ground Pork ◽  
Lipid And Protein Oxidation

Effect of Nigella sativa seed extract on lipid and protein oxidation in raw ground pork during refrigerated storage

2018 ◽  
Vol 48 (1) ◽  
pp. 2-15 ◽  
Author(s):  
Pranav Chauhan ◽  
Arun K. Das ◽  
P.K. Nanda ◽  
Vishal Kumbhar ◽  
J.P. Yadav
Keyword(s):  
Protein Oxidation ◽  
Nigella Sativa ◽  
Water Extract ◽  
Reducing Power ◽  
Refrigerated Storage ◽  
Pork Meat ◽  
Content Type ◽  
Black Cumin ◽  
Ground Pork ◽  
Lipid And Protein Oxidation

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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