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Elhadef K, Chaari M, Akermi S, Nirmal NP, Mousavi Khaneghah A, Abdelkafi S, Michaud P, Ali DS, Mellouli L, Smaoui S. Production of functional raw chicken meat by incorporation of date palm seed extract: an assessment of microbiological, chemical and sensory properties. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2023; 17:5117-5133. [DOI: 10.1007/s11694-023-02017-0] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/14/2023] [Accepted: 06/14/2023] [Indexed: 05/18/2024]
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Bottegal DN, Lobón S, Latorre MÁ, Bertolín JR, Álvarez-Rodríguez J. Colour Stability, Fatty Acid Profile, and Lipid Oxidation in Meat Stored in Modified Atmosphere Packaging from Light Lambs Fed with Concentrate with Carob Pulp ( Ceratonia siliqua L.). Antioxidants (Basel) 2023; 12:1482. [PMID: 37627477 PMCID: PMC10451739 DOI: 10.3390/antiox12081482] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2023] [Revised: 07/20/2023] [Accepted: 07/21/2023] [Indexed: 08/27/2023] Open
Abstract
There is a growing interest in using by-products rich in polyphenols, such as carob pulp (Cp, Ceratonia siliqua L.), as a dietary source of antioxidants for animals. This study assesses the effects of including Cp in lambs' diet and meat display time (0, 7, 9, and 11 days) in modified atmosphere packaging on meat colour, fatty acid (FA) composition, tocopherol levels, and lipid oxidation values in the Semimembranosus muscle of 40 light lambs. The lambs were fed with concentrates supplemented with increasing Cp levels (0, 150, and 300 g/kg) for 45 days before slaughter. Metmyoglobin (MMb) and malondialdehyde (MDA) contents increased linearly with display time (p < 0.05), regardless of diet (p > 0.05). At 11 days of display, MMb (28 ± 0.8%) and MDA (0.6 ± 0.1 mg MDA/kg of meat) contents remained within the acceptable limits. The α-tocopherol content was lower in the 30% Cp group and meat (p < 0.05). Total saturated and monounsaturated FA contents (934 ± 64 and 823 ± 65 mg/100 g of meat, respectively) did not differ significantly among the groups. However, the meat from lambs fed with 30% Cp showed reduced levels of branched-chain FAs, while polyunsaturated FAs increased (p < 0.05) compared to the control lambs. The inclusion of Cp in the lamb's diet, up to 30%, did not lead to meat deterioration and improved certain quality parameters, including a healthier FA profile. These findings highlight Cp's potential as an alternative antioxidant source in animal diets.
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Affiliation(s)
| | - Sandra Lobón
- Departamento de Ciencia Animal, Centro de Investigación y Tecnología Agroalimentaria de Aragón (CITA), 50059 Zaragoza, Spain; (S.L.); (J.R.B.)
- Instituto Agroalimentario de Aragón—IA2, CITA-Universidad de Zaragoza, 50059 Zaragoza, Spain;
| | - María Ángeles Latorre
- Instituto Agroalimentario de Aragón—IA2, CITA-Universidad de Zaragoza, 50059 Zaragoza, Spain;
- Departamento de Producción Animal y Ciencia de los Alimentos, Universidad de Zaragoza, 50013 Zaragoza, Spain
| | - Juan Ramón Bertolín
- Departamento de Ciencia Animal, Centro de Investigación y Tecnología Agroalimentaria de Aragón (CITA), 50059 Zaragoza, Spain; (S.L.); (J.R.B.)
- Instituto Agroalimentario de Aragón—IA2, CITA-Universidad de Zaragoza, 50059 Zaragoza, Spain;
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Hadidi M, Orellana-Palacios JC, Aghababaei F, Gonzalez-Serrano DJ, Moreno A, Lorenzo JM. Plant by-product antioxidants: Control of protein-lipid oxidation in meat and meat products. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114003] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/31/2022]
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Sbardelotto PRR, Balbinot-Alfaro E, da Rocha M, Alfaro AT. Natural alternatives for processed meat: Legislation, markets, consumers, opportunities and challenges. Crit Rev Food Sci Nutr 2022; 63:10303-10318. [PMID: 35647788 DOI: 10.1080/10408398.2022.2081664] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
Abstract
Consumers' interest in food with less and/or free from synthetic additives has increased considerably in recent years. In this context, researchers and industries have concentrated efforts on developing alternatives to these compounds. Replacing synthetic additives in meat products is a challenge, given their importance for sensory characteristics and food safety. Complementary technologies combined with the replacement and/or reduction of synthetic additives (hurdle technologies) has been studied focusing on the protection and extension of the shelf life of meat products. This review reports alternatives for replacing and/or reducing the use of synthetic additives in meat derivatives, aiming at the development of more natural and simpler meat products, familiar to consumers and considered clean labels.
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Affiliation(s)
- Paula R R Sbardelotto
- Meat Technology Laboratory, Department of Food Technology, Federal University of Technology - Paraná, Francisco Beltrão, Paraná, Brazil
| | - Evellin Balbinot-Alfaro
- School of Chemistry and Food, Federal University of Rio Grande, Rio Grande, Rio Grande do Sul, Brazil
| | - Meritaine da Rocha
- School of Chemistry and Food, Federal University of Rio Grande (FURG), Rio Grande, Rio Grande do Sul, Brazil
| | - Alexandre T Alfaro
- Meat Technology Laboratory, Department of Food Technology, Federal University of Technology - Paraná, Francisco Beltrão, Paraná, Brazil
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Bellucci ERB, Dos Santos JM, Carvalho LT, Borgonovi TF, Lorenzo JM, Silva-Barretto ACD. Açaí extract powder as natural antioxidant on pork patties during the refrigerated storage. Meat Sci 2021; 184:108667. [PMID: 34656002 DOI: 10.1016/j.meatsci.2021.108667] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2021] [Revised: 09/01/2021] [Accepted: 09/02/2021] [Indexed: 10/20/2022]
Abstract
The current trends among consumers are pushing for the use of natural antioxidants options. Açaí fruit is rich on polyphenolic components but no studies have been carried out to evaluate their effect in meat products. The objective was to investigate the effect of açaí extract on refrigerated pork patties quality. Five treatments were done: without antioxidant (CON), Sodium Erythorbate 500 mg.kg -1 (ERY), Açaí Extract: 250 (AEL), 500 (AEM), 750 mg.kg -1 (AEH). Açaí extract did not affect the proximate composition, pH and cooking parameters. The concentrations of açaí extract studied increased antioxidant activity and reduced lipid oxidation (0.379, 0.293, and 0.217 vs. 0.889 mg MDA.kg-1 for AEL, AEM, AEH vs. CON, respectively). However, only the AEL treatment did not affect the color parameters, showing the best option for the application on pork patties. Thus, açaí extract at 250 mg.kg-1 can be used as a natural antioxidant replacing sodium erythorbate to preserve the quality of refrigerated pork patties.
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Affiliation(s)
- Elisa Rafaela Bonadio Bellucci
- Department of Food Technology and Engineering, UNESP - São Paulo State University, Street Cristóvão Colombo, 2265, Zip Code 15054-000 São José do Rio Preto, SP, Brazil
| | - João Marcos Dos Santos
- Department of Food Technology and Engineering, UNESP - São Paulo State University, Street Cristóvão Colombo, 2265, Zip Code 15054-000 São José do Rio Preto, SP, Brazil
| | - Larissa Tátero Carvalho
- Department of Food Technology and Engineering, UNESP - São Paulo State University, Street Cristóvão Colombo, 2265, Zip Code 15054-000 São José do Rio Preto, SP, Brazil
| | - Taís Fernanda Borgonovi
- Department of Food Technology and Engineering, UNESP - São Paulo State University, Street Cristóvão Colombo, 2265, Zip Code 15054-000 São José do Rio Preto, SP, Brazil
| | - José M Lorenzo
- Centro Tecnológico de la Carne de Galicia, Avda. Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004 Ourense, Spain
| | - Andrea Carla da Silva-Barretto
- Department of Food Technology and Engineering, UNESP - São Paulo State University, Street Cristóvão Colombo, 2265, Zip Code 15054-000 São José do Rio Preto, SP, Brazil.
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Wang Z, He Z, Zhang D, Li H. Antioxidant activity of purslane extract and its inhibitory effect on the lipid and protein oxidation of rabbit meat patties during chilled storage. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:1953-1962. [PMID: 32918299 DOI: 10.1002/jsfa.10811] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/01/2020] [Revised: 08/15/2020] [Accepted: 09/11/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND Currently, synthetic antioxidants have been widely used to retard lipid and protein oxidation in the meat industry. However, consumers have concerns about these synthetic antioxidants because of their potential toxicological effects. Accordingly, natural antioxidants can be used as a result of their health safety compared to synthetic antioxidants. The present research aimed to assess the protective effects of purslane (Portulaca oleracea L.) extract (PE) against lipid and protein oxidation under chilled storage for 12 days. Rabbit meat patties were divided into five experimental groups: control (without extract), butylated hydroxytoluene BHT (with 0.02% BHT, w/w) and the different concentrations of PE (0.1%, 0.3% and 0.5%, w/w) added to rabbit meat patty labeled as 0.1% PE, 0.3% PE and 0.5% PE groups, respectively. 1,1-Diphenyl-2-picrylhydrazyl (DPPH), 2,2'-azinobis (3-ethylbenzthiazoline-6-sulfonic acid) (ABTS) radical scavenging activity, lipid oxidation and protein oxidation were determined, and kinetic models were employed. RESULTS PE showed the strongest DPPH and ABTS radical scavenging activity, and the half maximal inhibitory concentrations (i.e. IC50 ) of DPPH and ABTS radicals were 5.112 ± 0.384 and 12.607 ± 2.130 μg mL-1 , respectively. Samples that were treated with PE showed low lipid and protein oxidation. Furthermore, the results of kinetic models indicated that PE could reduce the rates of lipid and protein oxidation. CONCLUSION PE showed a preservative effect with respect exerting a protective effect against lipid and protein oxidation under chilled storage conditions. Our findings demonstrate the strong potential of PE as a natural antioxidant in meat and meat products. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Zefu Wang
- College of Food Science, Southwest University, Chongqing, China
| | - Zhifei He
- College of Food Science, Southwest University, Chongqing, China
- Chongqing Engineering Research Center of Regional Food, Chongqing, China
| | - Dong Zhang
- College of Food Science, Southwest University, Chongqing, China
| | - Hongjun Li
- College of Food Science, Southwest University, Chongqing, China
- Chongqing Engineering Research Center of Regional Food, Chongqing, China
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Oxidative Stability, Color, and Physicochemical and Sensorial Properties of Raw Stacked and Ground Meat Treated with Shahpouri Orange Juice. J FOOD QUALITY 2020. [DOI: 10.1155/2020/8886527] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023] Open
Abstract
Shahpouri orange juice (SOJ) is a rich source of bioactive compounds including flavonoids and phenolic acids. However, limited studies have been done to determine its effect on stacked and ground meat quality. The study was performed to determine and compare the effects of 0, 200, 400, 600, and 800 ppm SOJ with 200 ppm BHA on stacked and ground beef quality. The flavonoid compounds of SOJ were quantified as well as its antioxidant activity. Surface color, pH, lipid oxidation (peroxide value (PV) and thiobarbituric acid (TBA)), and sensorial properties of stacked and ground beef were determined at a day of SOJ incorporation and then after 6 days of storage at 4°C. The addition of SOJ affected pH compared to the control sample. Incorporating SOJ in stacked and ground meat improved redness and decreased lipid oxidation (PV and TBA) during storage compared with control. SOJ at 800 ppm improved overall sensorial properties after 6 days of storage. These results suggested that SOJ could be used as a natural antioxidant in stacked and ground meat to limit lipid oxidation and discoloration.
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Mäkinen S, Hellström J, Mäki M, Korpinen R, Mattila PH. Bilberry and Sea Buckthorn Leaves and Their Subcritical Water Extracts Prevent Lipid Oxidation in Meat Products. Foods 2020; 9:E265. [PMID: 32121661 PMCID: PMC7142906 DOI: 10.3390/foods9030265] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2020] [Revised: 02/20/2020] [Accepted: 02/25/2020] [Indexed: 01/09/2023] Open
Abstract
The aim of this study was to find new sustainable, Nordic natural antioxidant sources, develop subcritical water extraction (SWE) process for recovering the antioxidant compounds from the most potential raw materials, and to test their antioxidative effects in meat products. The antioxidant capacities of water and 50% ethanol (aq) extracts of 13 berry, grain, and horticultural plant materials as well as hexane/ethanol extracted stilbene fractions from pine heartwood and spruce inner bark were measured in hydrophilic and lipophilic systems. Tree, bilberry leaf (BL), and sea buckthorn leaf (SBL) extracts showed the highest antioxidant capacities. BL and SBL were selected for the development of SWE. The optimal conditions for recovering maximal antioxidative capacities were 110 °C/1 min for SBL and 120 °C/1 min for BL. Dried BL and SBL and the respective optimized subcritical water extracts were applied in chicken slices and pork sausage, and their ability to prevent lipid oxidation was evaluated during 8 and 20 days storage, respectively, at 6 °C. All tested plant ingredients effectively prevented lipid oxidation in the products compared to the control samples. Sensory acceptance of the plant ingredients was good, especially in the chicken product. To our knowledge, this is the first study to assess the antioxidant effects of SW extracted berry leaves in meat products.
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Affiliation(s)
- Sari Mäkinen
- Natural Resources Institute Finland, Production Systems, Humppilantie 7, 31600 Jokioinen, Finland; (S.M.); (J.H.); (M.M.)
| | - Jarkko Hellström
- Natural Resources Institute Finland, Production Systems, Humppilantie 7, 31600 Jokioinen, Finland; (S.M.); (J.H.); (M.M.)
| | - Maarit Mäki
- Natural Resources Institute Finland, Production Systems, Humppilantie 7, 31600 Jokioinen, Finland; (S.M.); (J.H.); (M.M.)
| | - Risto Korpinen
- Natural Resources Institute Finland, Production Systems, Tietotie 2, 02150 Espoo, Finland;
| | - Pirjo H. Mattila
- Natural Resources Institute Finland, Production Systems, Itäinen Pitkäkatu 4, 20250 Turku, Finland
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