scholarly journals Tomato as Potential Source of Natural Additives for Meat Industry. A Review

Antioxidants ◽  
2020 ◽  
Vol 9 (1) ◽  
pp. 73 ◽  
Author(s):  
Rubén Domínguez ◽  
Patricia Gullón ◽  
Mirian Pateiro ◽  
Paulo E. S. Munekata ◽  
Wangang Zhang ◽  
...  
Keyword(s):  
Organic Solvents ◽  
Meat Products ◽  
Natural Antioxidants ◽  
Economic Problem ◽  
Meat Industry ◽  
Overall Acceptability ◽  
High Yields ◽  
Promising Source ◽  
By Products ◽  
Natural Additives

Tomato industry produces huge amounts of by-products that represent an environmental and economic problem. However, these by-products contain multiple bioactive compounds, which would make them a renewable source for obtaining natural antioxidants and colourants (carotenoids). This is in line with the preferences of the current consumer who demands more natural and healthy products. However, the lipophilic character of carotenoids means that their extraction must be carried out using toxic organic solvents. To overcome environmental and health problems of organic solvents, the application of supercritical fluid extraction (SFE) for the extraction of lipophilic compounds such as lycopene was used successfully, achieving yields similar to those obtained with conventional techniques. Nonetheless, the extraction conditions must be carefully selected, to obtain high yields and at the same time maintain a high antioxidant capacity. On the other hand, the use of tomato and tomato extracts as natural additives in meat products are reduced in comparison with other natural antioxidant/colourant extracts. However, different researches conclude that the use of tomato improved nutritional quality, reduced lipid oxidation and increased stability during the shelf-life period of meat products, while retaining or increasing sensory properties and overall acceptability, which converts tomato by-products into a promising source of natural additives.

Chestnuts and by-products as source of natural antioxidants in meat and meat products: A review

2018 ◽  
Vol 82 ◽  
pp. 110-121 ◽  
Author(s):  
Noemí Echegaray ◽  
Belén Gómez ◽  
Francisco J. Barba ◽  
Daniel Franco ◽  
Mario Estévez ◽  
...  
Keyword(s):  
Meat Products ◽  
Natural Antioxidants ◽  
By Products

scholarly journals A Review on Applications and Uses of Thymus in the Food Industry

Plants ◽  
2020 ◽  
Vol 9 (8) ◽  
pp. 961
Author(s):  
Gema Nieto
Keyword(s):  
Essential Oils ◽  
Bioactive Compounds ◽  
Food Industry ◽  
Meat Products ◽  
Fish Products ◽  
Natural Preservative ◽  
Promising Source ◽  
Positive Effect ◽  
Potential Use ◽  
Natural Additives

Thyme is one of the most important medicinal plants because of its ethnopharmacological relevance and high content of bioactive compounds. This review focuses particularly on thyme as an alternative natural antioxidant and antimicrobial with potential use in the food industry. This is in line with the preferences of the current consumer, who demands healthier and more natural products. Different studies have concluded that the use of thyme increases stability and reduces lipid oxidation during the shelf-life period of foods (meat, meat products, milk, fish or fish products), which makes thyme a promising source of natural additives. Despite these findings, the use of Thymus extracts or essential oils as natural additives in foods is reduced in comparison with other natural preservative extracts. This review provides an overview of the most important information on the positive effect of the bioactive compounds of thyme and its uses as a preservative in foods, taking into account its origin (from plants, plant extracts or essential oils).

Consumer exposure to warmed-over flavour and their attitudes towards the use of natural antioxidants as preservatives in meat and meat products

2020 ◽  
Vol 122 (9) ◽  
pp. 2927-2937
Author(s):  
Nobuhle Sharon Lungu ◽  
Anthony Jide Afolayan ◽  
Ronald Sylvester Thomas ◽  
Emrobowansan Monday Idamokoro
Keyword(s):  
Shelf Life ◽  
Living Arrangements ◽  
Age Groups ◽  
Meat Products ◽  
Natural Antioxidants ◽  
Meat Industry ◽  
Content Type ◽  
Consumer Habits ◽  
The University ◽  
Cooked Meat

PurposeThe objective of the study was to assess consumer exposure to warmed-over flavour, their eating habits with respect to pre-cooked stored meats, awareness of antioxidants and attitudes towards the use of natural antioxidants as preservatives in meat and meat products.Design/methodology/approachA total of 238 Check-All-That-Apply (CATA) design questionnaires were used to gather information from the University of Fort Hare community in the Eastern Cape province of South Africa.FindingsThe majority of the respondents had been exposed to warmed-over flavour before. More than half of the respondents did not know about antioxidants. Respondents were in support of the use of natural antioxidants in meat and meat products.Research limitations/implicationsThe study mainly captured consumer habits based on living arrangements. Age influence could not be extrapolated due to the nature of the population, which was being studied. The population was limited to the University community, which is mainly made up of not so widely spread age groups and more or less similar levels of education. As a result, the findings and conclusions may not be a true reflection of the general public consumers in terms of age, level of education and employment status.Originality/valueThis research presents an original insight into consumer habits concerning the purchasing and storage of pre-cooked meat and meat products. The study revealed that most consumers nowadays prefer ready-to-eat or pre-cooked meat and meat products due to convenience. The warmed-over flavour is common in pre-cooked meats. The findings suggests that the meat industry has to improve the shelf-life of pre-cooked foods such that warmed-over flavour development is delayed to fit into the current consumer habits. In recent years there has been a growing interest in the use of natural antioxidants to improve shelf-life of muscle foods. However, there is a dearth of information on consumer attitudes towards the use of natural antioxidants as preservatives. This study reveals that consumers are willing to try products formulated using natural antioxidants.

scholarly journals Valorization of Agri-Food Waste from Pistachio Hard Shells: Extraction of Polyphenols as Natural Antioxidants

Resources ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 45
Author(s):  
Nunzio Cardullo ◽  
Melania Leanza ◽  
Vera Muccilli ◽  
Corrado Tringali
Keyword(s):  
Antioxidant Activity ◽  
Ethanol Extract ◽  
Natural Antioxidants ◽  
Total Phenolic ◽  
Industrial Processing ◽  
Phenolic Constituents ◽  
Potential Applications ◽  
Hard Shell ◽  
Promising Source ◽  
By Products

The agricultural processing industry usually generates a remarkable amount of by-products rich in bioactive compounds, which can be exploited for agri-food or nutraceutical applications. Pistachio’s hard shell is one of the major by-products from pistachio industrial processing. The aim of this work was the evaluation of pistachio shells as a potential source of natural antioxidants. We evaluated different extraction procedures by measuring total phenolic content, total flavonoid content and antioxidative activity (DPPH•, TEAC and ORAC). The microwave-assisted ethanol extract turned out to be the most promising and was fractionated by XAD-16 column chromatography, affording six fractions analyzed through HPLC/ESI-MS/MS and 1H-NMR to identify the main antioxidative constituents. Fractions Fr4–Fr6 demonstrated the highest antioxidant activity. Gallic acid and a monogalloylglusose isomer are the main phenolic constituents of Fr4. Both simple and complex phenolics, such as flavonoids and hydrolysable tannins, were identified in fractions Fr5 and Fr6; pentagalloylglucose and kaempferol, well-known for their antioxidant activity, are the most abundant constituents. The results highlighted that the proposed methodology can be an effective way to recover bioactive phenolic compounds from pistachio hard shell, making this by-product a promising source of compounds with potential applications in food and healthcare sectors.

scholarly journals Plant-Derived Natural Antioxidants in Meat and Meat Products

Antioxidants ◽  
2020 ◽  
Vol 9 (12) ◽  
pp. 1215
Author(s):  
Georgios Manessis ◽  
Aphrodite I. Kalogianni ◽  
Thomai Lazou ◽  
Marios Moschovas ◽  
Ioannis Bossis ◽  
...  
Keyword(s):  
Protein Oxidation ◽  
Public Perception ◽  
Consumer Preferences ◽  
Meat Products ◽  
Natural Antioxidants ◽  
Meat Industry ◽  
Synthetic Antioxidants ◽  
Potential Health ◽  
Meat Spoilage ◽  
Lipid And Protein Oxidation

The global meat industry is constantly evolving due to changes in consumer preferences, concerns and lifestyles, as well as monetary, geographical, political, cultural and religious factors. Part of this evolution is the introduction of synthetic antioxidants to increase meat and meat products’ shelf-life, and reduce meat spoilage due to lipid and protein oxidation. The public perception that natural compounds are safer and healthier per se has motivated the meat industry to replace synthetic antioxidants with plant-derived ones in meat systems. Despite several promising results from in vitro and in situ studies, the effectiveness of plant-derived antioxidants against lipid and protein oxidation has not been fully documented. Moreover, the utility, usability, marketability and potential health benefits of natural antioxidants are not yet fully proven. The present review aims to (i) describe the major chemical groups of plant-derived antioxidants and their courses of action; (ii) present the application of spices, herbs and fruits as antioxidants in meat systems; and (iii) discuss the legislative framework, future trends, challenges and limitations that are expected to shape their acceptance and mass exploitation by the meat industry.

A novel meat quality improver composed of carrageenan and superfine smashed okra powder and its application in chicken meatballs

2021 ◽  
Vol 0 (0) ◽  
Author(s):  
Yan Liu ◽  
Xi Zhou ◽  
Min Zhang ◽  
Ying Zhou ◽  
Yaqi Fan ◽  
...  
Keyword(s):  
Loss Modulus ◽  
Relaxation Times ◽  
Meat Products ◽  
Control Group ◽  
Meat Industry ◽  
Texture Profile ◽  
Overall Acceptability ◽  
Low Field ◽  
Meat Batter ◽  
Emulsified Meat

Abstract The study investigated the effects of the addition of 0% (control group, CG), 0.25, 0.35, and 0.45% superfine smashed okra powder (SSOP) or carrageenan (CAR), and 0.25% SSOP – 0.35% CAR complex (OC) on the quality of chicken meatballs. Chicken meatballs fabricated with the SSOP-CAR complex showed better quality as compared to the other treatments. The lowest cooking loss was observed in the OC group, which corresponded to significantly decreased relaxation times of low-field nuclear magnetic resonance (LF-NMR) (T 21 and T 22) (P < 0.05). Compared to CG, The L* and a* values of chicken meatballs were significantly decreased due to the addition of SSOP (P < 0.05), and the additions of SSOP and CAR significantly increased the storage modulus (G′) and loss modulus of chicken meat batter upon heating (P < 0.05). Besides, the OC and 0.45% CAR groups showed the highest texture profile values for hardness and chewiness (P < 0.05). The sensory evaluation revealed that the chicken meatballs emulsified with the OC had the best overall acceptability. The results indicated that OC could be a great feasible and potential application in the meat industry, especially in the development of functional emulsified meat products.

scholarly journals CREATION AND USE OF MICROORGANISM CONSORTIUM IN MEAT PRODUCTION

2020 ◽  
Vol 17 (35) ◽  
pp. 713-727
Author(s):  
Albert GIZATOV ◽  
Natalia GIZATOVA ◽  
Irina MIRONOVA ◽  
Igor GAZEEV ◽  
Azat NIGMATYANOV
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Meat Products ◽  
Lactobacillus Bulgaricus ◽  
Meat Production ◽  
Low Grade ◽  
Meat Industry ◽  
Balanced Diet ◽  
Organoleptic Characteristics ◽  
By Products

This research purpose is to develop functional products from biomodified low-grade by-products and waste using microorganism consortia. To create conditions for a balanced diet and improve the health of the population, the technique of using biotechnological methods directed at attracting non-traditional resources was proposed. The object of the study was secondary meat by-products and waste from the meat processing industry. The meat products and waste were processed with such lactic-acid bacteria as Lactobacillus bulgaricus , Bifidumbacterinum siccum, and Staphilococcus carnosus. Lactic-acid bacteria were cultured step- by-step in different combinations: Staphilococcus carnosus and Lactobacillus bulgaricus; Bifidumbacterinum siccum and Staphilococcus carnosus; Lactobacillus bulgaricus and Bifidumbacterinum siccum. Changes in the growth activity of selected species of lactic-acid bacteria in various combinations were carried out in various nutrient media. When growing the studied strains in a medium of meat-and-peptone agar, their complete identification was carried out. The final stage was the analysis of the quality of real objects: horse meat, flank, and standard beef muscle tissue. The dynamics of changes in indicators of functional and technological and organoleptic meat properties proved a positive effect from the use of lactic acid bacteria. Developed races have shown the ability to suppress harmful microflora in meat products actively. Moreover, they softened the secondary meat for processing and positively proved to improve the finished product's organoleptic characteristics. Processing of secondary resources of by-products and waste will allow more economical and rational use of the most essential collagen-containing food reserve of meat and meat products. The insufficient coverage of this issue on the use of a combined strain of these species of microorganisms for the biomodification of secondary collagen-containing by-products and waste in the meat industry indicates the relevance of the chosen topic.

scholarly journals Natural Antioxidants from Endemic Leaves in the Elaboration of Processed Meat Products: Current Status

Antioxidants ◽  
2021 ◽  
Vol 10 (9) ◽  
pp. 1396
Author(s):  
Lidiana Velázquez ◽  
John Quiñones ◽  
Rommy Díaz ◽  
Mirian Pateiro ◽  
José Manuel Lorenzo ◽  
...  
Keyword(s):  
Shelf Life ◽  
Oxidation Stability ◽  
Meat Products ◽  
Natural Antioxidants ◽  
Current Data ◽  
Current Status ◽  
Processed Meat ◽  
Meat Industry ◽  
Bidens Pilosa ◽  
Organoleptic Characteristics

During the last few years, consumers’ demand for animal protein and healthier meat products has increased considerably. This has motivated researchers of the meat industry to create products that present healthier components while maintaining their safety, sensory characteristics, and shelf life. Concerning this, natural plant extracts have gained prominence because they can act as antioxidants and antimicrobials, increasing the stability and shelf life of processed meat products. It has been observed that the leaves of plant species (Moringa oleifera, Bidens pilosa, Eugenia uniflora, Olea europea, Prunus cerasus, Ribes nigrum, etc.) have a higher concentration and variety of polyphenols than other parts of the plants, such as fruits and stems. In Chile, there are two native berries, maqui (Aristotelia chilensis) and murtilla (Ugni molinae Turcz), that that stand out for their high concentrations of polyphenols. Recently, their polyphenols have been characterized, demonstrating their potential antioxidant and antimicrobial action and their bioactive action at cellular level. However, to date, there is little information on their use in the elaboration of meat products. Therefore, the objective of this review is to compile the most current data on the use of polyphenols from leaves of native plants in the elaboration of meat products and their effect on the oxidation, stability, and organoleptic characteristics during the shelf life of these products.

scholarly journals Et Ürünlerinde Kullanılan Fosfatların Antioksidan ve Antimikrobiyal Özellikleri

2017 ◽  
Vol 5 (4) ◽  
pp. 299
Author(s):  
Azim Şimşek ◽  
Birol Kılıç
Keyword(s):  
Food Additives ◽  
Modified Atmosphere Packaging ◽  
Meat Products ◽  
Antimicrobial Properties ◽  
Textural Properties ◽  
Natural Antioxidants ◽  
Industrial Applications ◽  
Modified Atmosphere ◽  
Meat Industry ◽  
Antimicrobial Effects

Phosphates are widely used as food additives in meat products to increase the water-holding capacity, reduce the cooking loss and improve the textural properties. Furthermore, phosphates protect aroma and accelerate the formation of cured meat color as well as having antioxidant and antimicrobial effects. Many research about using phosphates in meat products showed that increasing chain length of phosphates improves antioxidant and antimicrobial effects. It has been stated that vacuum or modified atmosphere packaging, the use of phosphates with natural antioxidants and encapsulation of phosphates are useful approaches to enhance the antioxidant effects of phosphates. It has been reported that irradiation, vacuum or modified atmosphere packaging, storage at low temperature and the use of the salt provide strong synergistic effect on the antimicrobial properties of phosphates. In this review, researches about antioxidant and antimicrobial properties of phosphates and suggestions for the meat industry about industrial applications of phosphates are presented.

scholarly journals Effect of the Addition of Thyme “Thymus vulgaris” Leaves on the Sensory and Nutritional Quality of Lamb Meat

2022 ◽  
Author(s):  
N. Ayeb ◽  
Z. Jrad ◽  
H. Hajji ◽  
S. Arroum ◽  
I. Fguiri ◽  
...  
Keyword(s):  
Meat Products ◽  
Chemical Properties ◽  
Natural Antioxidants ◽  
Thymus Vulgaris ◽  
Control Group ◽  
Overall Acceptability ◽  
Carcinogenic Potential ◽  
Natural Flavors ◽  
Meat Samples ◽  
Physical And Chemical

Background: The shelf life of meat products can be increased by adding synthetic antioxidants. These antioxidants have long been used, but their safety has recently come into dispute due to a suspected carcinogenic potential. This is why meat technologies have extracted new natural antioxidants from spices and herbs, which are the best alternatives to synthetic compounds. So, the addition of natural flavors (essential oils, powder or extract of aromatic plants) to the meat can improve organoleptic quality and consumer acceptability. Methods: This study was conducted to evaluate the physicochemical and organoleptic qualities of meat fortified with thyme powder. With this purpose, 16 samples from four muscles of legs from 4 lambs were used in this work. The muscles were divided into two groups, control group (meat without any supplementation) and thyme group (meat supplemented with thyme). In this later group, a dose of 5% of ground thyme dry leaves was added to the meat. Result: Results showed no significant differences were found among groups for cooking loss, but was slightly higher for meat treated with thymus (33.29 vs. 28.36%). No significant differences between the two groups were observed for the ash, fat and crude protein contents of the meat. At the same manner, no effect was observed on meat lightness (L) and yellowness (b*) (P greater than 0.05), on the contrary, redness (a*) of the meat was affected by addition of thyme (11.28±1.23 vs. 23.06±9.80). Also, significant (P less than 0.05) differences were observed in texture scores, flavor, color and taste between control and the 5% thyme-supplemented meat samples. The overall acceptability of supplemented meat samples was highest (P≤0.05) as compared to control (5.91±2.32 vs. 4.35±2.66). In conclusion, addition of thyme leaves did not affect the physical and chemical properties of meat, except for redness and improved sensory quality.

Sign in / Sign up

Export Citation Format

Share Document