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Tibaoui S, Essid I, Smeti S, Atti N. Effect of myrtle leaves integration in sheep diet and its addition as powder on leg meat' oxidative stability, physicochemical, microbiological and sensory properties during storage. Food Sci Nutr 2023; 11:1860-1871. [PMID: 37051336 PMCID: PMC10084982 DOI: 10.1002/fsn3.3219] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2022] [Revised: 11/18/2022] [Accepted: 12/28/2022] [Indexed: 01/09/2023] Open
Abstract
The synthetic antioxidant improved the shelf life of meat products; however, consumers start to reject them for health reason. For this, the natural antioxidants like Myrtle distillate leaves (MDL) could be an interesting alternative and potential natural antioxidant given their richness in bioactive compounds. This study aimed to test the effect of myrtle distillate leaves (MDL) as natural antioxidant in premortem phase as diet of cull ewes and in postmortem phase in form of powder added to deboned legs on meat' quality. All ewes received individually 500 g of hay and 750 g of concentrate for Control (C) group; for Myrt group, the concentrate was partially replaced (400 g) by pellets containing 30% MDL and 350 g concentrate. For each ewe, both legs were used for the experiment; one leg was treated with MDL powder and the other with Control. Meat from ewes' fed MDL presented better scores for red color, aftertaste and juiciness, than control group. Meat treated with MDL powder showed the highest values of total phenolic, α-tocopherol content and redness score with lower lipid oxidation (p < .05). The microbiological quality of meat was not affected by MDL. Myrtle distillate leaves could be used in different forms, in order to obtain higher meat product quality.
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Affiliation(s)
- Souha Tibaoui
- Laboratoire de Productions Animales et Fourragères, INRA‐TunisiaUniversity of CarthageArianaTunisia
- UR‐UR PATIO (UR17AGR01), INATUniversity of CarthageTunisTunisia
| | - Ines Essid
- UR‐UR PATIO (UR17AGR01), INATUniversity of CarthageTunisTunisia
| | - Samir Smeti
- Laboratoire de Productions Animales et Fourragères, INRA‐TunisiaUniversity of CarthageArianaTunisia
| | - Naziha Atti
- Laboratoire de Productions Animales et Fourragères, INRA‐TunisiaUniversity of CarthageArianaTunisia
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Effects of Using Rosemary Residues as a Cereal Substitute in Concentrate on Vitamin E, Antioxidant Activity, Color, Lipid Oxidation, and Fatty Acid Profile of Barbarine Lamb Meat. Animals (Basel) 2021; 11:ani11072100. [PMID: 34359228 PMCID: PMC8300359 DOI: 10.3390/ani11072100] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2021] [Revised: 07/07/2021] [Accepted: 07/09/2021] [Indexed: 11/17/2022] Open
Abstract
Simple Summary The aim of this study was to investigate the effects of the inclusion of rosemary residues (RR) and protein sources on lamb meat quality. Twenty-four male Barbarine lambs were divided into three homogeneous groups receiving individually: 600 g of oat hay as a roughage supplemented with 600 g of commercial concentrate for the control group (C), concentrate containing rosemary residues (RR) plus soybean meal for the RRS group, and RR plus faba bean for the RRF group. The inclusion of RR did not affect meat lipid oxidation, but improved meat nutritional properties by increasing its polyphenol and polyunsaturated FA content. The source of crude protein did not affect any parameter studied. Abstract The shortage of some ingredients and, consequently, the continuous increase in the price of feed encourage the search for other alternatives to maintain animal production and enhance its products. In this line, the use of aromatic plant by-products in animal diet has been recently and widely considered, given their richness in bioactive compounds. Therefore, the aim of this study was to investigate the effects of the inclusion of rosemary residues (RR) and protein sources on lamb meat quality. The experiment was carried out on 24 male Barbarine lambs (3 months old) with an average body weight (BW) of 17.8 ± 2.6 kg, which were divided into three homogeneous groups according to BW. The diet comprised 600 g of oat hay and 600 g of concentrate. Three types of concentrate were evaluated: commercial concentrate as the control group (C); rosemary residues (RR) plus soybean meal as the RRS group, and RR plus faba bean as the RRF group. After an experimental period of 65 days, lambs were slaughtered. The inclusion of RR in both concentrates increased the α-tocopherol and total polyphenol content in meat and protected meat against discoloration (high red index and chroma after 9 days of storage) but did not affect meat lipid oxidation, which was similar for all groups. The FA profile was affected by the inclusion of RR, with no effect from the source of protein (faba bean or soybean). The inclusion of RR in the concentrate increased the C18:2 n-6, C18:3 n-3, C20:4 n-6, C20:5 n-3, and C22:5 n-3 content (p < 0.05). Consequently, the inclusion of RR also increased the total polyunsaturated FA (p < 0.05) and the ratio of polyunsaturated FA to saturated FA (p < 0.05). The results of this study demonstrate that concentrate based on RR could be useful for lamb meat production by improving the nutritional quality of meat, especially the fatty acid profile. In addition, soybean meal can be replaced by faba bean in lamb concentrate without affecting meat quality.
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Yagoubi Y, Smeti S, Ben Saïd S, Srihi H, Mekki I, Mahouachi M, Atti N. Carcass Traits and Meat Quality of Fat-Tailed Lambs Fed Rosemary Residues as a Part of Concentrate. Animals (Basel) 2021; 11:ani11030655. [PMID: 33804577 PMCID: PMC8000222 DOI: 10.3390/ani11030655] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2020] [Revised: 12/25/2020] [Accepted: 12/27/2020] [Indexed: 11/16/2022] Open
Abstract
Simple Summary This study aims to investigate the carcass and meat quality from lambs fed a dietary treatment including rosemary residues obtained after distillation as cereal substitute in concentrate knowing that cereals are the main component of concentrate. Twenty-four male lambs from local fat-tailed Barbarine breed were allocated into three groups. They received individually oat hay as roughage and as complementation standard concentrate for control group (C) and two concentrate types containing rosemary residues (RR) for the other groups. The protein source was soybean (S) for RRS group while faba bean (F, Vicia Faba) which is a legume was the protein source for RRF group. The results suggest a positive action of rosemary by-products in improving phenolic and tocopherol compounds given their richness in these components. In addition, growth, the non-carcass and carcass traits and the meat physical properties were not altered. Abstract Facing climate change implications on feeds unavailability, unconventional resources are being considered with a growing interest such as aromatic plant distillation residues with a two-fold object, enhancing meat quality by increasing the antioxidant properties and reducing feed prices which are often imported though expensive. Hence, this study aims to assess the effects of rosemary distillation residues (RR) incorporation in concentrate associated to two nitrogen sources as a substitute for standard concentrate on lamb’s growth, carcass traits and meat quality. For this, 24 Barbarine male lambs (3 months old, 17.83 ± 2.6 kg body weight) were divided into three groups. All lambs received individually 600 g of oat hay as roughage and 600 g of standard concentrate for control group, 600 g of concentrate based on RR and soybean meal for RRS group and 600 g of concentrate based on RR and faba bean for RRF group. After 65 days of experiment, all lambs were slaughtered. Phenolic and tocopherol intakes were significantly higher for both RR groups compared to control (p < 0.05). Growth, carcass weights, dressing percentages and non-carcass component weights were unaffected by the diet (p > 0.05). Moreover, regional and tissular compositions and meat physical properties were similar irrespective of the diet (p > 0.05). All color parameters were similar among groups (p > 0.05). However, meat produced by lambs receiving RR-based concentrate was richer on vitamin E and polyphenol contents than control lambs (p < 0.05). Rosemary by-products may substitute the standard concentrate resulting in similar lamb’s growth and carcass traits, while improving meat quality by increasing vitamin E content, which could improve its antioxidant power.
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Affiliation(s)
- Yathreb Yagoubi
- Laboratoire de Productions Animales et Fourragères, INRA-Tunisia, University of Carthage, rue Hédi Karray, 2049 Ariana, Tunisia; (Y.Y.); (S.S.); (H.S.); (I.M.)
| | - Samir Smeti
- Laboratoire de Productions Animales et Fourragères, INRA-Tunisia, University of Carthage, rue Hédi Karray, 2049 Ariana, Tunisia; (Y.Y.); (S.S.); (H.S.); (I.M.)
| | - Samia Ben Saïd
- Laboratoire Appui à la Durabilité des Systèmes de Production Agricole dans la Région du Nord-Ouest, ESAK, Le Kef, Tunisia, University of Jendouba, 7100 Jendouba, Tunisia; (S.B.S.); (M.M.)
| | - Houssem Srihi
- Laboratoire de Productions Animales et Fourragères, INRA-Tunisia, University of Carthage, rue Hédi Karray, 2049 Ariana, Tunisia; (Y.Y.); (S.S.); (H.S.); (I.M.)
| | - Ilyes Mekki
- Laboratoire de Productions Animales et Fourragères, INRA-Tunisia, University of Carthage, rue Hédi Karray, 2049 Ariana, Tunisia; (Y.Y.); (S.S.); (H.S.); (I.M.)
| | - Mokhtar Mahouachi
- Laboratoire Appui à la Durabilité des Systèmes de Production Agricole dans la Région du Nord-Ouest, ESAK, Le Kef, Tunisia, University of Jendouba, 7100 Jendouba, Tunisia; (S.B.S.); (M.M.)
| | - Naziha Atti
- Laboratoire de Productions Animales et Fourragères, INRA-Tunisia, University of Carthage, rue Hédi Karray, 2049 Ariana, Tunisia; (Y.Y.); (S.S.); (H.S.); (I.M.)
- Correspondence: or
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Physicochemical Characteristics, Fatty Acid Profile, Alpha-Tocopherol Content, and Lipid Oxidation of Meat from Ewes Fed Different Levels of Distilled Myrtle Residues. Molecules 2020; 25:molecules25214975. [PMID: 33121144 PMCID: PMC7662583 DOI: 10.3390/molecules25214975] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2020] [Revised: 09/23/2020] [Accepted: 09/25/2020] [Indexed: 12/03/2022] Open
Abstract
The aim of this work was to study the sheep meat physicochemical traits as affected by distilled myrtle residues (MR) supplementation. For this, 27 culled ewes were divided into three groups receiving a ration composed by concentrate and hay for the Control group, concentrate and MR as a total substitute to hay for the Myrt-H group, or hay, less concentrate, and MR as a partial substitute to concentrate for the Myrt-C group. The meat chemical composition, pH, and color parameters were not affected by the MR intake. However, this animal’s dietary treatment resulted in higher meat polyphenol and α-tocopherol content for both MR groups (9.38 and 8.05 vs. 3.04 μg g−1 DM for Myrt-H, Myrt-C, and Control, respectively). In addition, since day 3 of meat storage, the lipid oxidation was improved by MR intake being lower for both MR groups than the Control (0.51 vs. 1.11 mg MDA/kg of meat). The total polyunsaturated fatty acid (PUFA) and saturated fatty acid (SFA) were similar among groups. However, the meat of Myrt-H had the highest C18:2n-6 and total PUFAn-6. In conclusion, the MR intake could be useful given it increases the meat content of vitamin E and improves its oxidative status without negative effects on the FA profile.
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Olvera-Aguirre G, Mendoza-Taco MM, Arcos-Álvarez DN, Piñeiro-Vázquez AT, Moo-Huchin VM, Canul-Solís JR, Castillo-Sánchez L, Ramírez-Bautista MA, Vargas-Bello-Pérez E, Chay-Canul AJ. Effect of Feeding Lactating Ewes with Moringa oleifera Leaf Extract on Milk Yield, Milk Composition and Preweaning Performance of Ewe/Lamb Pair. Animals (Basel) 2020; 10:ani10071117. [PMID: 32610660 PMCID: PMC7401604 DOI: 10.3390/ani10071117] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2020] [Revised: 06/17/2020] [Accepted: 06/24/2020] [Indexed: 12/16/2022] Open
Abstract
Simple Summary The use of plant extracts as supplemental additives in ruminant diets shows beneficial effects. This study evaluated the effects of different doses of Moringa oleifera leaf extract (MOE) on milk production and milk composition in ewes and on preweaning performance of their lambs. At different doses, MOE supplementation did not affect overall productive traits in ewes and lambs and did not have negative effects on milk production and milk quality. Abstract The objective this study was to evaluate the effect of different doses of Moringa oleifera leaf extract (MOE) on milk production and milk composition in ewes and on preweaning performance of their lambs. Twenty-four lactating ewes were housed individually with their lambs and assigned to four groups in a completely randomized design. The treatments included a basal diet without MOE (MOE0) or a basal diet supplemented with either 20 mL MOE per ewe per day (MOE20), 40 mL MOE per ewe per day (MOE40) or 60 mL MOE per ewe per day (MOE60). Over 45 days, milk production was recorded weekly and individual milk samples were collected for chemical analysis. Milk yield, fat-corrected milk and daily yields were similar among the four treatments. The supply of MOE did not affect ewe weaning efficiency and average daily gain or litter weaning weight of the lambs. Overall, the results from this study showed that dietary supplementation of hydroalcoholic extracts of Moringa oleifera leaves at doses of 20, 40 or 60 mL/ewes/d in lactating ewes does not have negative effects on milk yield, milk composition or lamb performance.
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Affiliation(s)
- Gabriel Olvera-Aguirre
- División Académica de Ciencias Agropecuarias, Universidad Juárez Autónoma de Tabasco, km 25. Carretera Villahermosa-Teapa, R/A La Huasteca., Colonia Centro Tabasco 86280, Mexico; (G.O.-A.); (M.M.M.-T.)
| | - Miriam Marleny Mendoza-Taco
- División Académica de Ciencias Agropecuarias, Universidad Juárez Autónoma de Tabasco, km 25. Carretera Villahermosa-Teapa, R/A La Huasteca., Colonia Centro Tabasco 86280, Mexico; (G.O.-A.); (M.M.M.-T.)
| | - Darwin Nicolas Arcos-Álvarez
- Tecnológico Nacional de México, Instituto Tecnológico de Conkal, Conkal, Yucatán 97345, Mexico; (D.N.A.-Á.); (A.T.P.-V.)
| | - Angel Trinidad Piñeiro-Vázquez
- Tecnológico Nacional de México, Instituto Tecnológico de Conkal, Conkal, Yucatán 97345, Mexico; (D.N.A.-Á.); (A.T.P.-V.)
| | - Victor Manuel Moo-Huchin
- Tecnológico Nacional de México, Instituto Tecnológico de Mérida, km 5 Mérida-Progreso, Mérida, Yucatán 97120, Mexico;
| | - Jorge Rodolfo Canul-Solís
- Tecnológico Nacional de México, Instituto Tecnológico de Tizimín, Tizimín, Yucatán 97000, Mexico; (J.R.C.-S.); (L.C.-S.)
| | - Luis Castillo-Sánchez
- Tecnológico Nacional de México, Instituto Tecnológico de Tizimín, Tizimín, Yucatán 97000, Mexico; (J.R.C.-S.); (L.C.-S.)
| | | | - Einar Vargas-Bello-Pérez
- Department of Veterinary and Animal Sciences, Faculty of Health and Medical Sciences, University of Copenhagen, Grønnegårdsvej 3, DK-1870 Frederiksberg C, Denmark
- Correspondence: (E.V.-B.-P.); (A.J.C.-C.)
| | - Alfonso Juventino Chay-Canul
- División Académica de Ciencias Agropecuarias, Universidad Juárez Autónoma de Tabasco, km 25. Carretera Villahermosa-Teapa, R/A La Huasteca., Colonia Centro Tabasco 86280, Mexico; (G.O.-A.); (M.M.M.-T.)
- Correspondence: (E.V.-B.-P.); (A.J.C.-C.)
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Ben Abdelmalek Y, Smeti S, Essid I, Yagoubi Y, Tibaoui S, Atti N. The effect of Rosemary (Rosmarinus officinalis L.) distillation residues and linseed supply on fatty acid profile, meat colour, lipid oxidation and sensorial and hygienic quality of cull Barbarine ewes' meat. J Anim Physiol Anim Nutr (Berl) 2020; 104:1294-1304. [PMID: 32406578 DOI: 10.1111/jpn.13383] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2020] [Revised: 03/09/2020] [Accepted: 03/31/2020] [Indexed: 11/30/2022]
Abstract
To test the hypothesis that feeding cull ewes with Rosemary (Rosmarinus officinalis L.) distillation residues (RR) and linseed improves meat quality traits; fatty acid (FA) profile, lipid oxidation, meat colour, sensory and microbiological analysis were investigated. For this, 28 Barbarine ewes received 500 g of basal diet and 700 g of concentrate. Two groups received the control concentrate (CC) with, as basal diet, straw for CCC and straw plus 200 g of RR for RCC group. The two other groups received the concentrate containing 10% of linseed (LC) with straw for CLC and straw plus 200 g of RR for RLC group. The linseed intake increased n-3 PUFA (+28.7%) and C18:3n-3(+41%) and decreased n-6/n-3 ratio from 4.55 to 3.25; while the RR diet affected only the content of branched chain fatty acid in cull ewes' meat. Feeding RR combined to linseed delayed lipid oxidation at almost ½ at Day 9 (2.38 vs. 4.63 for RLC and CLC respectively). Meat from rosemary diet had higher tenderness and lower resilience. It is concluded that the meat obtained after rosemary and linseed supply can be regarded as healthier and shows higher quality traits and greater oxidation stability under chilling storage.
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Affiliation(s)
- Yomna Ben Abdelmalek
- Laboratoire de Production Animale et Fourragère, INRAT, University of Carthage, Ariana, Tunisia.,Department of Food Technologies, INAT, University of Carthage, Tunis, Tunisia
| | - Samir Smeti
- Laboratoire de Production Animale et Fourragère, INRAT, University of Carthage, Ariana, Tunisia
| | - Ines Essid
- Department of Food Technologies, INAT, University of Carthage, Tunis, Tunisia
| | - Yathreb Yagoubi
- Laboratoire de Production Animale et Fourragère, INRAT, University of Carthage, Ariana, Tunisia
| | - Souha Tibaoui
- Laboratoire de Production Animale et Fourragère, INRAT, University of Carthage, Ariana, Tunisia.,Department of Food Technologies, INAT, University of Carthage, Tunis, Tunisia
| | - Naziha Atti
- Laboratoire de Production Animale et Fourragère, INRAT, University of Carthage, Ariana, Tunisia
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Effects of Boswellia Serrata and Whey Protein Powders on Physicochemical Properties of Pork Patties. Foods 2020; 9:foods9030334. [PMID: 32178310 PMCID: PMC7143823 DOI: 10.3390/foods9030334] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2020] [Revised: 02/28/2020] [Accepted: 02/28/2020] [Indexed: 12/31/2022] Open
Abstract
Processed meat products are prone to oxidative damage and quality decline during storage; however, these problems can be mitigated by the proper formulation of meat productions. This study evaluated the effects of natural anti-oxidants found in Boswellia serrata (B), whey protein powder (W), and their combination on pork patties during storage, exploring changes in textural properties and lipid oxidation susceptibility. The 2% whey-added group exhibited a higher crude protein content than the untreated control group. The highest water-holding capacity and lowest cooking losses were observed in mixed-additive groups (WB1 (2% W/0.5% B) and WB2 (2% W/1.0% B), and the highest sensory scores for overall acceptability were obtained for WB1. Adding B. serrata can neutralize the hardness caused by whey powder, thereby improving palatability. From 7 d (days 7), the extents of lipid oxidation, determined using 2-thiobarbituric acid-reactive substances (TBARS) analysis, for the WB1 and WB2 groups were significantly lower than that of the control group. The WB1 and WB2 groups exhibited substantially suppressed total bacterial colony and Escherichia coli counts relative to the control group. Our findings suggest that the additive combination of B. serrata and whey protein powders can suppress lipid oxidation, improve storage stability, and enhance textural properties in the production of functional pork patties.
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Tibaoui S, Essid I, Smeti S, Bertolin JR, Joy M, Atti N. Fatty acid profile, physiochemical properties and oxidative stability of ewe’s sausage as affected by distillated myrtle (
Myrtus communis
) leaves’ intake. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14549] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Affiliation(s)
- Souha Tibaoui
- Laboratoire de Productions Animales et Fourragères INRA‐Tunisia University of Carthage rue Hédi Karray 2049 Ariana Tunisia
- Research Unity, UR-17AGR01 University of CarthageNational Agronomic Institute of Tunisia, Department of Food Technologies 43 Avenue Charles Nicole Tunis Tunisia
| | - Ines Essid
- Research Unity, UR-17AGR01 University of CarthageNational Agronomic Institute of Tunisia, Department of Food Technologies 43 Avenue Charles Nicole Tunis Tunisia
| | - Samir Smeti
- Laboratoire de Productions Animales et Fourragères INRA‐Tunisia University of Carthage rue Hédi Karray 2049 Ariana Tunisia
| | - Juan Ramon Bertolin
- Centro de Investigación y Tecnología Agroalimentaria de Aragón (CITA) Instituto Agroalimentario de Aragón – IA2 CITA‐Universidad de Zaragoza Avda. Montañana, 930 50059 Zaragoza Spain
| | - Margalida Joy
- Centro de Investigación y Tecnología Agroalimentaria de Aragón (CITA) Instituto Agroalimentario de Aragón – IA2 CITA‐Universidad de Zaragoza Avda. Montañana, 930 50059 Zaragoza Spain
| | - Naziha Atti
- Laboratoire de Productions Animales et Fourragères INRA‐Tunisia University of Carthage rue Hédi Karray 2049 Ariana Tunisia
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Shang X, Zhou Z, Jiang S, Guo H, Lu Y. Interrelationship between myoglobin oxidation and lipid oxidation during the processing of Cantonese sausage with d-sodium erythorbate. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:1022-1029. [PMID: 31646643 DOI: 10.1002/jsfa.10105] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/14/2019] [Revised: 10/14/2019] [Accepted: 10/15/2019] [Indexed: 06/10/2023]
Abstract
BACKGROUND Pork is used as raw material to produce Cantonese sausage, and 0.5 or 1 g kg-1 of d-sodium erythorbate is added to the pork meat. In this study the myoglobin oxidation rate, relative metmyoglobin content, heme iron content, redness, pH, free radical content and thiobarbituric acid reactive substance (TBARS) value were measured at different processing times and different content of d-sodium erythorbate. RESULTS It was found that d-sodium erythorbate significantly reduced the free radical content and myoglobin and lipid oxidation rates and increased heme iron levels. When d-sodium erythorbate was added to the sausage, the absorption peak of myoglobin porphyrin shifted left, migrating from 414 to 405 nm. At 72 h, with an increase in the d-sodium erythorbate content, a significant negative correlation was identified between heme iron and the degree of redness (P < 0.01). CONCLUSION During sausage processing, there are strong correlations among TBARS values, free radical content, metmyoglobin levels, heme iron levels, a* and pH at the same d-sodium erythorbate level. At the same processing time, adding d-sodium erythorbate can slow the rate of myoglobin and lipid oxidation and prevent the discoloration of sausage. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Xiaolan Shang
- College of Life Science, Langfang Normal University, Langfang, P. R. China
- Hebei Key Laboratory of Animal Diversity, Langfang, P. R. China
| | - Zhiguo Zhou
- College of Life Science, Langfang Normal University, Langfang, P. R. China
| | - Shuhui Jiang
- College of Life Science, Langfang Normal University, Langfang, P. R. China
| | - Hongzhen Guo
- College of Life Science, Langfang Normal University, Langfang, P. R. China
| | - Yanxia Lu
- College of Life Science, Langfang Normal University, Langfang, P. R. China
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Zhang X, Xu Y, Xue H, Jiang G, Liu X. Antioxidant activity of vine tea (Ampelopsis grossedentata) extract on lipid and protein oxidation in cooked mixed pork patties during refrigerated storage. Food Sci Nutr 2019; 7:1735-1745. [PMID: 31139386 PMCID: PMC6526652 DOI: 10.1002/fsn3.1013] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2019] [Revised: 02/26/2019] [Accepted: 03/04/2019] [Indexed: 12/20/2022] Open
Abstract
To prevent oxidation and maintain the quality of meat products, it is essential to add antioxidants. The aim of this work was to investigate the antioxidant activity of vine tea (Ampelopsis grossedentata) extract (VTE) and evaluate the effects of VTE on the quality characteristics and lipid and protein oxidation of cooked mixed pork patties during refrigerated storage. VTE had a significant DPPH radical scavenging activity, and its IC50 was 15.35 µg/ml. VTE-treated mixed pork patties had a better texture than that of the control group (p < 0.05). VTE could significantly inhibit an increase in the TBARS value and the formation of carbonyl compounds (p < 0.05), and the inhibition was stronger than that of the butylated hydroxytoluene (BHT) group (p < 0.05), while the amount of sulfhydryl groups significantly decreased (p < 0.05). The color of VTE itself made the mixed pork patties darker (p < 0.05), but this did not affect the sensory scores and overall acceptability of the VTE-treated patties, indicating the VTE can be incorporated into mixed pork patties. The scanning electron microscopy (SEM) results showed that the VTE inhibited the oxidation of the cooked mixed pork patties during refrigerated storage. These findings may be significant to helping extend the shelf life of meat products.
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Affiliation(s)
- Xuan Zhang
- College of Food Science and EngineeringJilin Agricultural UniversityChangchunChina
| | - Yu Xu
- College of Food Science and EngineeringJilin Agricultural UniversityChangchunChina
| | - Hai Xue
- College of Food Science and EngineeringJilin Agricultural UniversityChangchunChina
| | - Guo‐Chuan Jiang
- College of Food Science and EngineeringJilin Agricultural UniversityChangchunChina
| | - Xue‐Jun Liu
- College of Food Science and EngineeringJilin Agricultural UniversityChangchunChina
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