Antioxidant effect of sage (<i>Salvia officinalis</i>L.) extract on turkey meatballs packed in cold modified atmosphere

Gantner, Magdalena; Brodowska, Marta; Górska‐Horczyczak, Elżbieta; Wojtasik‐Kalinowska, Iwona; Najda, Agnieszka; Pogorzelska, Ewelina; Godziszewska, Jolanta

doi:10.1080/19476337.2018.1426632

Cited by 16 publications

(10 citation statements)

References 47 publications

(52 reference statements)

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“…Similarly, in the study of Sariçoban et al (2014) it was found that the addition of thyme essential oils decreased oxidation and microbial growth, extending the shelf life of chicken pâté at 0.05% [ 31 ]. The results of that study indicated that the addition of herbal extracts to turkey meatballs was effective in controlling lipid oxidation and microbial growth, during the refrigerated storage of pre-cooked turkey meatballs [ 32 ]. Manhani et al [ 33 ] compared the antioxidant potential of rosemary and oregano deodorized, commercial extracts (0.04% addition) in precooked beef hamburgers by assessing the changes in lipid oxidation.…”

Section: Discussionmentioning

confidence: 99%

Effect of Herbal Addition on the Microbiological, Oxidative Stability and Sensory Quality of Minced Poultry Meat

Jaworska

Rosiak

Kostyra

et al. 2021

Foods

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The study aimed to assess the effect of herbal additions with antioxidant properties (pepper, thyme and oregano) on the microbiological and oxidative stability as well as the sensory quality of minced poultry meat. Meatballs treatments without additives and treatments with the addition of three types of spices in two forms—dry spices and industrial extracts were examined. Popular seasoning additives of oregano (Origanum vulgare), thyme (Thymus vulgaris) and black pepper (Piper nigrum) at 0.3% of dry herbal or 0.003% as industrial extract were added to minced meat. The microbiological, chemical and sensory tests were performed at specified times and storage temperature. Based on the studied criteria, products maintained constant and adequate quality by up to 10 days while stored in 4 °C. In the case of all tested samples, the overall sensory quality began to deteriorate after 10 days of storage. The preservative role of herbs and extracts in meat products during processing and storage was observed. Oregano and black pepper in both forms maintained good microbial quality and showed their inhibitory effects on the growth of psychrotrophic bacteria. It was observed that dried herbs revealed a stronger antioxidant effect than additives in the form of extracts. The studied dried herbs played an antioxidant, antimicrobial and preservative role in meat products during processing and storage.

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Section: Discussionmentioning

confidence: 99%

Effect of Herbal Addition on the Microbiological, Oxidative Stability and Sensory Quality of Minced Poultry Meat

Jaworska

Rosiak

Kostyra

et al. 2021

Foods

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“…essential oil and ethanol extracts [70% and 40%, respectively]). According to Gantner et al (6), the addition of aqueous sage extract at the amounts of 0.02% and 0.05% in turkey meat balls significantly retarded lipid peroxidation between 3 and 6 days of storage in comparison with the control product.…”

Section: Resultsmentioning

confidence: 99%

Influence of antioxidative and antibacterial activity of sage aqueous extract and chitosan formulation on chicken burger quality

Cegiełka¹,

Hać‐Szymańczuk²,

Frączkiewicz³

et al. 2021

Medycyna Weterynaryjna

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The aim of the present study was to assess the antioxidative and antibacterial activity of sage (Salvia officinalis L.) aqueous extract and chitosan formulation in chicken burgers during storage. Four burger treatments were prepared: C – without sage extract and chitosan formulation, S – with 2.0% of sage extract, CH – with 1.0% of chitosan formulation, and SCH – with 2.0% of sage extract and 1.0% of chitosan formulation. On the production day, the chemical composition of poultry burgers was analyzed. After 0, 7 and 14 days of storage in burgers, the advancement of the lipid oxidation process was assessed and microbiological analyses were performed. Microbiological analyses included the determination of the total count of mesophilic aerobic microorganisms and that of psychrotrophic bacteria, count of coliform bacteria, count of Pseudomonas, and count of lactic acid bacteria. One of the tested groups of bacteria was Brochothrix thermosphacta, which can cause spoilage of packaged meat products stored under refrigeration temperature. It has been found that aqueous sage extract had significantly (p <0.05) the best antioxidative effect compared to chitosan and the combination of sage extract and chitosan formulation in chicken burgers during the entire storage period. Both aqueous sage extract and chitosan formulation exhibited antibacterial activity in chicken burgers, although the efficiency of growth inhibition differed between the tested bacteria groups. After 14 days of storage of burgers, the significantly (p <0.05) lowest number of mesophilic aerobic microorganisms, Pseudomonas spp., and B. thermosphacta were found in burgers with the combination of sage extract and chitosan formulation.

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“…Six condiments, that are commonly used for pan-frying salmon, were chosen to test antioxidant capacity [30,40,41,42,43,44,45]. Rosemary showed the highest lipophilic antioxidant capacity (Figure 1A) and phenolic compound levels (Figure 1B), while black pepper had the highest hydrophilic antioxidant capacity and the second highest phenolic compound content.…”

Section: Resultsmentioning

confidence: 99%

Limited Antioxidant Effect of Rosemary in Lipid Oxidation of Pan-Fried Salmon

Leung

et al. 2019

Biomolecules

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Consumption of omega-3 polyunsaturated fatty acids (n-3 PUFAs) rich fatty fish is known to provide an array of health benefits. However, high temperature in food preparation, such as pan-frying, potentially degrades eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) of the n-3 PUFAs by heat oxidation. The addition of antioxidant condiments, and herbs in particular, may retard PUFA peroxidation and preserve EPA and DHA during pan-frying. In this study, different types of antioxidant condiments (sage, rosemary, black peppercorn, thyme, basil, and garlic) were tested for antioxidant capacity, and the condiment with the highest capacity was selected for its effect on lipid oxidation of salmon. The changes in fatty acids and lipid peroxidation of salmon, during pan-frying with the selected condiment (olive oil infused with rosemary, RO(infused)), were compared with salmon prepared in extra virgin olive oil, olive oil, or without oil. The total saturated fatty acid was found to be less in pan fried salmon with RO(infused). None of the oil type conserved EPA- and DHA-content in salmon. However, RO(infused) lowered lipid peroxidation by lessening hydroperoxide and 4-HNE formation, but not the other related products (HDHA, HETE, isoprostanes). Our observation indicates that the antioxidant capacity of RO(infused), when it is incorporated with food, becomes limited.

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Antioxidant effect of sage (Salvia officinalisL.) extract on turkey meatballs packed in cold modified atmosphere

Abstract: View related articlesView Crossmark data Citing articles: 3 View citing articlesAntioxidant effect of sage (Salvia officinalis L.

Cited by 16 publications

References 47 publications

Effect of Herbal Addition on the Microbiological, Oxidative Stability and Sensory Quality of Minced Poultry Meat

Effect of Herbal Addition on the Microbiological, Oxidative Stability and Sensory Quality of Minced Poultry Meat

Influence of antioxidative and antibacterial activity of sage aqueous extract and chitosan formulation on chicken burger quality

Limited Antioxidant Effect of Rosemary in Lipid Oxidation of Pan-Fried Salmon

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