A combined approach using slightly acidic electrolyzed water and tea polyphenols to inhibit lipid oxidation and ensure microbiological safety during beef preservation

Bing, Shan; Zang, Yitian; Li, Yanjiao; Zhang, Beibei; Mo, Qingnan; Zhao, Xianghui; Yang, Chul-Ju

doi:10.1016/j.meatsci.2021.108643

Cited by 18 publications

(7 citation statements)

References 30 publications

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“…It is often used to determine the level of secondary lipid oxidation products, mainly from the degradation of polyunsaturated fatty acids. Fatty acid (Bing et al, 2022). As can be seen from Figure 7, TBARS values of minced pork of experimental and control groups with different concentrations of phillyrin are increased with the extension of storage time.…”

Section: Resultsmentioning

confidence: 99%

Antibacterial activity of phillyrin and its effect on the preservation of minced pork

Junshun

Gao

Bao

2022

Food Processing Preservation

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Forsythia suspensa [(Thunb.) Vahl (Oleaceae)] as a plant widely distributed in China, Korea, Japan, and many European countries, is a well-known ingredient in traditional Chinese food (Guo et al., 2021;Jiang et al., 2020). Phillyrin, a natural lignan, is the main bioactive component of F. suspensa. Studies on phillyrin have shown that it is found mainly in the leaves and fruits of the plant F. suspensa (Kim et al., 2000;Xia et al., 2011): phillyrin can be extracted by maceration, Soxhlet, and microwave-assisted extraction methods (Ma et al., 2020;Xu et al., 2019). Relevant reports indicated no acute toxicity of water or ethanol extract of the leaves of F. suspensa in mice, even at daily dose of 61.60 g/kg (Ai et al., 2011;Hou et al., 2016). Han et al. (2017) reported no acute toxicity of phillyrin (from the leaves of F. suspensa) in NIH mice (18.1 g/kg/day, p.o., for 14 days) or no sub-chronic toxicity of phillyrin in SD rats (0.54, 1.62, and 6.48 g/kg/day, p.o., for 30 days).Many Chinese medicines contain phillyrin, which is an active constituent found in many medicinal plants and certain functional foods. As a matter of fact, phillyrin is commonly used as an important ingredient in the food, beverage, and cosmetic industries (Li & Chen, 2005). Modern pharmacological studies have shown that phillyrin can perform a number of biological functions such as antioxidant (Wang et al., 2018), anti-inflammatory

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Section: Resultsmentioning

confidence: 99%

Antibacterial activity of phillyrin and its effect on the preservation of minced pork

Junshun

Gao

Bao

2022

Food Processing Preservation

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“…A decrease in met-myoglobin was observed when treating beef burgers with cinnamon, rosemary, and thyme extracts [ 68 ]. Lipid oxidation is one of the main factors that affect meat quality by producing hydroperoxides and aldehydes [ 1 ]. Therefore, adding RCH and CBH (500 µg/g) to meat steak dramatically reduces lipid oxidation by approximately 130–153% compared to the control.…”

Section: Resultsmentioning

confidence: 99%

“…The antioxidant activity of CBH and RCH is probably responsible for scavenging the radicals produced by lipid oxidation [ 1 ]. Moreover, Pineul et al [ 69 ] found inhibition of lipid oxidation by 82% in zebrafish meat treated with red bean hydrolysate.…”

Section: Resultsmentioning

confidence: 99%

“…The increase in microbial load and oxidation rate in food causes considerable economic losses and ethical problems worldwide. The deterioration in color and sensory traits of fresh meat is an obvious consequence of these problems [ 1 ]. Cutting fresh meat in steak form can effectively and efficiently ease the incorporation of additives that can enhance storage stability.…”

Section: Introductionmentioning

confidence: 99%

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The Preservative Action of Protein Hydrolysates from Legume Seed Waste on Fresh Meat Steak at 4 °C: Limiting Unwanted Microbial and Chemical Fluctuations

et al. 2022

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Valorizing agricultural wastes to preserve food or to produce functional food is a general trend regarding the global food shortage. Therefore, natural preservatives were developed from the seed waste of the cluster bean and the common bean to extend the shelf life of fresh buffalo meat steak and boost its quality via immersion in high-solubility peptides, cluster bean protein hydrolysate (CBH), and kidney bean protein hydrolysate (RCH). The CBH and the RCH were successfully obtained after 60 min of pepsin hydrolysis with a hydrolysis degree of 27–30%. The SDS-PAGE electropherogram showed that at 60 min of pepsin hydrolysis, the CBH bands disappeared, and RCH (11–48 kD bands) nearly disappeared, assuring the high solubility of the obtained hydrolysates. The CBH and the RCH have considerable antioxidant activity compared to ascorbic acid, antimicrobial activity against tested microorganisms compared to antibiotics, and significant functional properties. The CBH and the RCH (500 µg/mL) successfully scavenged 93 or 89% of DPPH radicals. During the 30-day cold storage (4 °C), the quality of treated and untreated fresh meat steaks was monitored. Protein hydrolysates (500 g/g) inhibited lipid oxidation by 130–153% compared to the control and nisin and eliminated 31–55% of the bacterial load. The CBH and the RCH (500 µg/g) significantly enhanced meat redness (a* values). The protein maintained 80–90% of the steak’s flavor and color (p < 0.05). In addition, it increased the juiciness of the steak. CBH and RCH are ways to valorize wastes that can be safely incorporated into novel foods.

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“…However 2, with the increase of BGN flours (Faid, 2019). Furthermore, low TBARS values might be because of the greater amount of polyphenolic compounds in BGN flours (Table 1), which act as free radical terminators and oxygen scavengers, thereby slowing down the process of lipid oxidation in mutton patties (Al-Juhaimi et al, 2017;Bing et al, 2022).…”

Section: Lipid Oxidation Of Mutton Pattiesmentioning

confidence: 99%

Effect of partial mutton meat substitution with Bambara groundnut (Vigna subterranea (L.) Verdc.) flour on physicochemical properties, lipid oxidation, and sensory acceptability of low‐fat patties

Ramatsetse,

Ramashia,

Mashau

2024

Food Science & Nutrition

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Health concerns regarding fat consumption, as well as shifts in customer preference, have prompted substantial studies into low‐fat products. This study examined the nutritional, color, functional, and antioxidant properties of Bambara groundnut (BGN) flour varieties (cream, brown, and red‐coated) grains as well as their influence on the physicochemical properties, lipid oxidation, and sensory acceptability of low‐fat mutton patties. The patties were formulated with 2.5%, 5%, 7.5%, and 10% of BGN flour for each variety, and 100% mutton patties were used as a control. The BGN flours showed significant (p < .05) differences in their nutritional composition (except for ash content), color, functional (excluding emulsion stability), and antioxidant properties. The increase in the percentage of substitution of BGN flours significantly increased the fiber (0.00% to 0.79%), ash (1.16% to 1.99%), and carbohydrates (2.14% to 1.99%) contents of the formulated mutton patties. However, moisture and protein contents decreased. The cooking yield of the formulated patties significantly increased with the increase in the percentage substitution of BGN flours (2.5%–10%), with values ranging from 76.39% to 86.80%, but the diameter reduction was limited. The increase in the inclusion of BGN flours significantly increased the lightness, hue angle, color difference, and whiteness of patties. Nevertheless, the redness, yellowness, chroma, and yellowness index of the patties decreased. The hardness and resilience of formulated patties significantly increased, with values varying from 16.41 to 17.66 N, and from 0.35 to 0.48 J/J, respectively, whereas the springiness, cohesiveness, and chewiness decreased. The lipid oxidation of formulated mutton patties significantly increased from Days 7 to 21, but was still less than that of the control sample within storage days. The sensory properties of formulated patties were not significantly different from the control sample and were above the acceptable score of five. All BGN varieties had positive effects on the mutton patties, more especially red, followed by brown, and cream, respectively. The inclusion of a 10% red BGN flour variety is highly recommended due to its significant impact on mutton patties. Nevertheless, different types of BGN varieties can each be used as additives in mutton patties without having detrimental effects on the quality parameters of the patties.

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A combined approach using slightly acidic electrolyzed water and tea polyphenols to inhibit lipid oxidation and ensure microbiological safety during beef preservation

Cited by 18 publications

References 30 publications

Antibacterial activity of phillyrin and its effect on the preservation of minced pork

Antibacterial activity of phillyrin and its effect on the preservation of minced pork

The Preservative Action of Protein Hydrolysates from Legume Seed Waste on Fresh Meat Steak at 4 °C: Limiting Unwanted Microbial and Chemical Fluctuations

Effect of partial mutton meat substitution with Bambara groundnut (Vigna subterranea (L.) Verdc.) flour on physicochemical properties, lipid oxidation, and sensory acceptability of low‐fat patties

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