Effect of Active-Edible Coating and Essential Oils on Lamb Patties Oxidation during Display

The use of natural products to reduce the use of synthetic additives in meat products, reducing the oxidation and improving the shelf life is a current challenge. Meat quality from lamb patties during 10 days of display on modified atmosphere packaging (MAP) and active-edible coating were tested under six treatments: uncoated patties without coating (CON); patties with alginate coating (EC) and patties with coating and 0.1 or 0.05% of essential oils (EOs) from either thyme (TH 0.1; TH 0.05) or oregano (OR 0.1; OR 0.05). Display and treatment significantly modified (P < 0.001) all the studied meat quality variables (pH, color, water holding capacity, weight losses, thiobarbituric acid reactive substances (TBARS), antioxidant activity). Display produced discoloration and lipid oxidation, however, the samples with essential oils presented lower (P < 0.001) lipid oxidation than the CON or EC groups. Coated samples with or without EOs showed better color (lower lightness but higher redness and yellowness) and lower water losses (P < 0.001) than the CON. The addition of thyme EO caused a decrease (P < 0.001) in the consumer’s overall acceptability, whereas no statistical differences appeared between CON, EC and oregano EO addition. Thus, using EOs as natural antioxidants, especially those from oregano at low dosages (0.05%), could be considered a viable strategy to enhance the shelf life and the product quality of lamb meat patties without damaging the sensory acceptability.

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OXIDATIVE STABILITY OF MAYONNAISE SUPPLEMENTED WITH ESSENTIAL OIL OF ACHILLEA MILLEFOLIUM SSP MILLEFOLIUM DURING STORAGE

Food Science and Technology ◽

10.15673/fst.v13i1.1340 ◽

2019 ◽

Vol 13 (1) ◽

Cited By ~ 2

Author(s):

Asiye Ahmadi-Dastgerdi ◽

Hamid Ezzatpanah ◽

Sedighe Asgary ◽

Shahram Dokhani ◽

Ebrahim Rahimi ◽

...

Keyword(s):

Antioxidant Activity ◽

Essential Oil ◽

Lipid Oxidation ◽

Essential Oils ◽

Oxidative Stability ◽

Control Sample ◽

Thiobarbituric Acid ◽

Natural Antioxidants ◽

Achillea Millefolium ◽

Totox Value

Lipid oxidation is the main chemical process affecting mayonnaise deterioration. Today, essential oils from aromatic plants have been qualified as natural antioxidants and proposed as potential substitutes of synthetic antioxidants in food products. In this research, antioxidant activity of Achillea millefolium essential oil was determined based on oxidative stability of treated mayonnaise (homogenized) during 6 months of storage at 4°C. The following analysis were performed: peroxide value (PV), anisidine value (AV), Totox value and thiobarbituric acid (TBA) to assess the extent of oil deterioration. Mayonnaise samples were divided into three experimental treatments, namely: E.O (essential oil in concentrations: 3.83, 5.85 and 7.2 mg/ml), T (TBHQ in concentration: 0.12 mg/ml) and C (control: no antioxidant). Subsequently, the samples from each treatment were stored at 4 oC. The results showed that the treatments containing essential oil and TBHQ significantly reduced the oxidation (p < 0.05), while the control sample was oxidized faster. Among the essential oils, concentrations of 5.85 and 7.2 mg/ml showed the best antioxidant activity. PV, TBA, AV and totox values increased during the storage time for all treatments. Our results suggest that essential oil of Achillea millefolium has potential source of natural antioxidant for the application in food industries to prevent lipid oxidation particularly lipid-containing foods such as mayonnaise, due to its reaction with oxidative free radicals and therefore can increase food shelf life.

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Effect of natural antioxidants and modified atmosphere packaging in preventing lipid oxidation and increasing the shelf-life of common dolphinfish (Coryphaena hippurus) fillets

LWT ◽

10.1016/j.lwt.2015.01.029 ◽

2015 ◽

Vol 62 (1) ◽

pp. 271-277 ◽

Cited By ~ 29

Author(s):

Concetta Maria Messina ◽

Gioacchino Bono ◽

Giuseppe Renda ◽

Laura La Barbera ◽

Andrea Santulli

Keyword(s):

Lipid Oxidation ◽

Shelf Life ◽

Modified Atmosphere Packaging ◽

Natural Antioxidants ◽

Modified Atmosphere ◽

Coryphaena Hippurus

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Antimicrobial and Antioxidative Effects of Plant Powders in Raw and Cooked Minced Pork

Foods ◽

10.3390/foods8120661 ◽

2019 ◽

Vol 8 (12) ◽

pp. 661 ◽

Cited By ~ 1

Author(s):

Dea Anton ◽

Julia Koskar ◽

Piret Raudsepp ◽

Kadrin Meremäe ◽

Tanel Kaart ◽

...

Keyword(s):

Lipid Oxidation ◽

Shelf Life ◽

Microbial Growth ◽

Challenge Test ◽

Meat Products ◽

Thiobarbituric Acid ◽

Growth Potential ◽

Plant Materials ◽

Plant Powders ◽

The Impact

It is a challenge for scientists to find new plant-based food constituents simultaneously possessing antimicrobial and antioxidative properties to prolong the shelf life of meat products. In this study, various plant powders and their blends were added to minced pork to carry out a complex study of their effect on sensory characteristics, microbial growth, and lipid oxidation of the meat in raw and cooked forms during storage. Microbiological shelf life parameters were evaluated by determining the total counts of microorganisms, yeasts, and molds. The growth potential of Listeria monocytogenes was estimated by challenge testing. The impact on lipid oxidation processes was assessed using thiobarbituric acid reactive substances (TBARS) and high performance liquid chromatography (HPLC) methods. The results showed that the blend of rhubarb petioles and tomato powder added a pleasant color and a combined taste to the product, similar to the taste of salt. In raw samples, considerable microbial growth inhibition was achieved with rhubarb petioles, tomato, and their mixture. Nine treatments of cooked samples had a stronger inhibitory effect on microbial growth compared to control treatments. Among all plant powders, tomato was the most effective inhibitor of yeast and mold growth. However, the challenge test revealed that L. monocytogenes growth in cooked samples was not inhibited during shelf life. In raw samples, rhubarb roots combined with blackcurrant or chokeberry berries effectively inhibited lipid oxidation, and in cooked samples, rhubarb petioles showed a similar effect. In conclusion, it was found that powdered plant materials are well suited for use as antimicrobial and antioxidative agents in minced meat products.

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Lyophilized and microencapsulated extracts of grape pomace from winemaking industry to prevent lipid oxidation in chicken pâté

BRAZILIAN JOURNAL OF FOOD TECHNOLOGY ◽

10.1590/1981-6723.11219 ◽

2020 ◽

Vol 23 ◽

Cited By ~ 1

Author(s):

Solange Teresinha Carpes ◽

Daiane Pereira ◽

Cristiane de Moura ◽

Amália Soares dos Reis ◽

Leticia Dangui da Silva ◽

...

Keyword(s):

Antioxidant Activity ◽

Lipid Oxidation ◽

Meat Products ◽

Thiobarbituric Acid ◽

Natural Antioxidants ◽

Grape Pomace ◽

Phenolic Profile ◽

High Antioxidant Activity ◽

Tbars Values ◽

Tbars Assay

Abstract The aim of this study was to characterize spray-dried and lyophilized powders made from winery by-products and to evaluate their effect on the oxidative stability of chicken pâté. Phenolic profile, antioxidant activity, and microencapsulation efficiency were evaluated in the extracts. Two pâté formulations containing grape pomace lyophilized (GPWL) and grape pomace microencapsulated (GPWM) were produced. In addition, a sodium erythorbate and a control batch were used to compare the effects. The pâtés were evaluated by thiobarbituric acid reactive substances (TBARS) assay during refrigerated storage (4 °C/42 days). Although the microencapsulation efficiency was 90.03%, the GPWL was statistically more effective in the lipid oxidation inhibition in chicken pâté than GPWM. However, the addition of both natural antioxidants in chicken pâté resulted in lower TBARS values than pâté treated with synthetic antioxidant due to the presence of gallic acid, caffeic acid, vanillic acid, ferulic acid, coumaric acid and trans-resveratrol with high antioxidant activity. Thus, the bioactive compounds with antioxidant activity detected in the GPWL and GPWM opened possibilities for use as a potential ingredient in chicken pâté and other meat products.

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Shelf Life Extension of Chilled Pork by Optimal Ultrasonicated Ceylon Spinach (Basella alba) Extracts: Physicochemical and Microbial Properties

Foods ◽

10.3390/foods10061241 ◽

2021 ◽

Vol 10 (6) ◽

pp. 1241

Author(s):

Yuthana Phimolsiripol ◽

Srirana Buadoktoom ◽

Pimporn Leelapornpisid ◽

Kittisak Jantanasakulwong ◽

Phisit Seesuriyachan ◽

...

Keyword(s):

Shelf Life ◽

Antioxidant Activities ◽

Antibacterial Properties ◽

Meat Products ◽

Thiobarbituric Acid ◽

Antibacterial Activities ◽

Life Extension ◽

Microbial Count ◽

Basella Alba ◽

Chilled Pork

The effect of ultrasonication on the antioxidant and antibacterial properties of Ceylon spinach (Basella alba) extracts (CE) and the shelf life of chilled pork with CE were studied. The CE were ultrasonicated at different power levels (60–100%) for 10–40 min in an ultrasonic bath with the rise of antioxidant activities (p ≤ 0.05) proportional to the ultrasonication time. The additional investigation of antibacterial activities showed that the ultrasonicated extracts (100 mg/mL) could inhibit and inactivate Staphylococcus aureus and Escherichia coli with the optimal condition of 80% power for 40 min. For shelf-life testing, fresh pork treated with the ultrasonicated extracts at 100 and 120 mg/mL had lower values of thiobarbituric acid reactive substances (TBARS) than the control (without dipping). For food safety as measured by the total microbial count, the fresh pork dipped with 100–120 mg/mL CE extract could be kept at 0 °C for 7 days, 2 to 3 days longer than control meat at 0 and 4 °C, respectively. A sensory evaluation using a nine-point hedonic scale showed that fresh pork dipped with 100-mg/mL CE extracts was accepted by consumers. It is suggested that CE extracts can be applied in the food industry to enhance the quality and extend the shelf life of meat products.

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99 Effects of replacing monensin and tylosin in finishing cattle diets with essential oil and/or benzoic acid on meat color and oxidative stability of ribeye steaks and ground beef

Journal of Animal Science ◽

10.1093/jas/skz122.102 ◽

2019 ◽

Vol 97 (Supplement_2) ◽

pp. 56-56

Author(s):

Lydia M Wang ◽

Shiqi Huang ◽

Sebastian Chalupa-Krebzdak ◽

Sandra M Vasquez Mejia ◽

Benjamin M Bohrer

Keyword(s):

Benzoic Acid ◽

Lipid Oxidation ◽

Essential Oils ◽

Repeated Measures ◽

Block Design ◽

Ground Beef ◽

Thiobarbituric Acid ◽

Finishing Cattle ◽

Instrumental Color ◽

Beef Products

Abstract This study examined the effects of replacing monensin and tylosin with essential oils and/or benzoic acid in finishing cattle diets on beef color stability and lipid oxidation during a simulated retail display period. The longissimus thoracis (LT) and semimembranosus (SM) muscles were obtained from 63 steers that were fed for 98 days on 1 of 5 finishing diets: no additional supplement (CON), monensin/tylosin (M/T), essential oils (EO), benzoic acid (BA), or a combination of essential oils and benzoic acid (COMBO). Instrumental color measured with a Minolta colorimeter and visual discoloration evaluated by two trained panelists were recorded daily for three beef products placed under simulated retail conditions, until a 60% surface discoloration was observed. The three beef products evaluated were LT steaks, and two types of ground beef patties manufactured with the SM muscles (lean – no additional fat and regular – 25% added fat). The thiobarbituric acid reactive substances (TBARS) assay was used before and after the shelf life display to determine the degree of lipid oxidation for products during the display. Data were analyzed as a randomized complete block design with the GLIMMIX procedure of SAS using repeated measures. Results indicated a treatment by day interaction (P < 0.0001) for visual discoloration and instrumental color of all three products. At the end of the display period, products from the COMBO diet had on average the least amount of visual discoloration and the greatest a* (redness) value, while the CON steaks and M/T ground beef had the most discoloration and the lowest a* values. TBARS values at d 0 and d 7 did not differ (P > 0.23) among treatments for all three products. Overall, supplemental ingredients in feed did not affect the color and degree of lipid oxidation of steaks and ground beef to a level deemed detrimental.

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Impact of Sodium Nitrite Reduction on Lipid Oxidation and Antioxidant Properties of Cooked Meat Products

Antioxidants ◽

10.3390/antiox9010009 ◽

2019 ◽

Vol 9 (1) ◽

pp. 9 ◽

Cited By ~ 4

Author(s):

Małgorzata Karwowska ◽

Anna Kononiuk ◽

Karolina M. Wójciak

Keyword(s):

Lipid Oxidation ◽

Sodium Nitrite ◽

Antioxidant Properties ◽

Meat Products ◽

Thiobarbituric Acid ◽

Nitrite Reduction ◽

Antioxidant Power ◽

Ferric Reducing Antioxidant Power ◽

Cooked Meat ◽

Cooked Meat Products

Oxidation processes are responsible for reduction of the sensory and nutritional quality of meat and meat products, thus affecting consumer acceptance. The use of sodium nitrite in meat processing is an important factor limiting these changes. Therefore, eliminating this substance from the recipe of meat products to increase their nutritional value is not an easy challenge. The aim of this study was to determine the effect of sodium nitrite reduction on the lipid oxidation (peroxide value, thiobarbituric acid reactive substances), and color parameters (CIE L*a*b*, total heme pigment and heme iron, nitrosylmyoglobin) in cooked meat products during 15 days of vacuum storage. The antioxidant properties of products and isolated peptides (2,2-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS•), 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity, ferric-reducing antioxidant power) were also evaluated. Experimental material included four different sample groups of cooked meat products produced with various percentages of sodium nitrite (0, 50, 100, and 150 mg kg−1). It was shown that the sodium nitrite dose had no statistically significant effect on lightness (L*) and redness (a*) values, as well as nitrosylmyoglobin content. Along with decreasing the share of sodium nitrite in the samples, the thiobarbituric acid reactive substances (TBARS) value increased from 0.43 mg kg−1 for samples with 150 mg kg−1 at day 0 to 3.14 mg kg−1 for samples without nitrite at day 15. The total ABTS scavenging capacity of the cooked meat samples was in the range 2.48 to 4.31 eqv. mM Trolox per g of product throughout the entire storage period. During storage, the ferric-reducing antioxidant power of samples with nitrite increased from 0.25 to 0.38 eqv. mg/mL ascorbic acid per g of product. In conclusion, reduction of nitrite to the level of 50 mg kg−1 seemed to be comparable with the traditional use of nitrite in meat products in terms of the physicochemical properties and properties related to lipid oxidation, as well as total antioxidant capacity and peptide antioxidant capacity.

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