Effect of High Pressure after the Addition of Vegetable Oil on the Safety and Quality of Beef Loin

Abstract

Olive oil and grape seed oil (10% of meat weight) were added to a package of beef loin. The package was then vacuumsealed, and high pressure was applied (HP, 600 MPa) to investigate the effect of the penetration of vegetable oil into meat and safety and quality of the meat. Non-HP (0.1 MPa) without any oil treatment was considered as a control. The color L* and b*-values of beef loin were higher and the a*-value was lower than those of the control after HP at 600 MPa. The total aerobic bacterial number was 3 Log CFU/g in the control but no viable cell was detected in the beef with 600 MPa. All inoculated E. coli and L. monocytogenes were inactivated by HP. The beef loin with vegetable oil added without HP did not show any difference in fatty acid composition, but that treated by HP showed a higher oleic and linoleic acid content when olive oil and grape seed oil were added, respectively. The addition of olive oil inhibited lipid oxidation, and sensory evaluation revealed that there was no difference among treatments. The results indicate that the addition of vegetable oil followed by the application of HP enhances the safety of beef loin, changing the fatty acid composition in a health beneficial way. In addition, the use of olive oil can inhibit lipid oxidation induced by HP.

Differentiation of Deboned Fresh Chicken Thigh Meat from the Frozen-Thawed One Processed with Different Deboning Conditions

“…Lipid oxidation was determined as the TBARS value by using the method described by Jung et al . (2012) .…”

Combined Effects of High Pressure Processing and Addition of Soy Sauce and Olive Oil on Safety and Quality Characteristics of Chicken Breast Meat

“…For measuring lipid peroxidation, 3 g of samples were homogenized (T25b; Ika Werke Gmbh & Co. KG, Janke & Kunkel, Staufen, Germany) with 12 mL of distilled water and 50 μL 7.2% butylated hydroxyanisole (BHA) according to the method by Jung et al (2012b) . The homogenized mixture (5 mL) was transferred to a test tube with 5 mL of TBA/TCA solution (20 mM thiobarbituric acid in 15% trichloroacetic acid).…”

Applications of Wine Pomace in the Food Industry: Approaches and Functions

“…Grape seed oil was proposed as an innovative food ingredient in various food formulations (Jung and others ). Apart from its previously described nutritional characteristics, grape seed oil has interesting properties for the food industry due to its high smoking point.…”

“…It has been used to reduce animal fat contents in meat products, improving the nutritional properties as well as reducing cooking loss, and increasing protein solubility (Choi and others ). The incorporation of grape seed oil (up to 10%) was also proposed to replace beef fat and improve the fatty acid profile of frankfurters and beef loin steaks (Jung and others ; Özvural and Vural ).…”