Assessment of the antioxidant effect of astaxanthin in fresh, frozen and cooked lamb patties

Abstract

Astaxanthin is a natural red carotene exerting a strong antioxidant action. The effect of this carotene on the oxidative stability of raw and cooked lamb patties was evaluated. Seven experimental treatments were included in this study depending on the antioxidants added, which are: no antioxidant added (control), 450 mg/kg of sodium metabisulphite, 500 mg/kg of sodium ascorbate, and 20 mg/kg, 40 mg/kg, 60 mg/kg and 80 mg/kg of astaxanthin. The raw patties were either refrigerated for up to 11 days or frozen for 3 months under aerobic conditions. Changes in thiobarbituric reactive substances (TBARS), instrumental colour, pH and Eh were determined in the refrigerated patties and TBARS in the frozen patties. Volatile compounds were determined in cooked patties and cholesterol oxides in both cooked and after cooking microwave reheated patties. The changes in TBARS of cooked patties during a four-day refrigerated storage were also studied. Compared to the control patties, the use of astaxanthin reduced the TBARS generation in a manner depending on the dose for both raw and cooked patties during storage (P < 0.05). Astaxanthin added at levels of 60 and/or 80 mg/kg showed a greater antioxidant effect than ascorbate and metabisulphite. The presence of astaxanthin, like that of ascorbate, decreased the oxysterols levels of cooked patties with regard to controls. The amount of volatiles released from the cooked patties was also reduced by astaxanthin. This effect was not observed for ascorbate or metabisulphite. Astaxanthin in lamb patties at levels of 60-80 mg/kg could improve raw and cooked lamb patty oxidative stability during refrigerated aerobic storage, protect their lipids against thermal degradation more than ascorbate and metabisulphite, and reduce oxysterols formation during cooking in a similar way to ascorbate.

Assessment of the Stability of Fresh Beef Patties with the Addition of Clove Extract during Frozen Storage

“…Therefore, ascorbic acid (AA) is usually employed as an antioxidant supplement during processing of meats. AA is soluble in water, employed as the additives based on the rule of 'proper amount' to hinder deterioration of meat product quality, and is regarded for having no toxic impacts for the consumer (Carballo et al, 2018;Ozer and Saricoban, 2010). Moreover, Butylated hydroxytoluene (BHT) is a widely utilized artificial antioxidant which is efficient to purify peroxyl radical and restrain the origination of free radical.…”

“…This is allowed to incorporate into meat and meat product to slow or inhibit the oxidation and expand the storage stability (Kumar et al, 2015). Nonetheless, consumer interests and requirements on naturally originated antioxidant substances have been increasing owing to the antinutritional and toxicological impacts for synthetically antioxidant substances like BHT, butylated hydroxyanisole (BHA) or propyl gallate (Carballo et al, 2018;Shah et al, 2014).…”

“…Zhang et al (2016) has recorded that CE as a natural antioxidant has been used potentially in meat products for improving the oxidizing stability. However, it has been utilized BHT and AA as antioxidants in the meat industries (Carballo et al, 2018;Cunha et al, 2018). Considering this, fresh beef patties were formulated with BHT, AA, and CE, and it was examined the comparison for the impacts of abovementioned antioxidants on oxidizing stability, color stableness, and heme iron content for fresh beef patties.…”

Characterization of Lactococcus strains isolated from artisanal Oaxaca cheese

“…Two vials containing milk plus cyclohexanone were used as controls. The SPME extraction was carried out using 2 g of the fermented milk as described by Soto et al (2015), and the chromatographic separation and identification of volatile compounds according to Carballo et al (2018). Results were calculated as µg of cyclohexanone equivalent/g of milk.…”

Recent Progress in Sources, Biological Activity and Application of Astaxanthin

“…It was discovered through research on the storage of raw mutton and cooked mutton products. Meat products containing 20-80 mg/kg of natural astaxanthin could be placed in aerobic refrigeration for a longer time, helping to increase the shelf life of the product (Carballo et al, 2018). Research has so far reported no significant side effects of astaxanthin consumption in humans.…”