Effect of lutein, sesamol, ellagic acid and olive leaf extract on the quality and shelf-life stability of packaged raw minced beef patties

Hayes, J.E.; Stepanyan, V.; Allen, Paul; O’Grady, M.N.; Kerry, Joseph P.

doi:10.1016/j.meatsci.2009.10.020

Cited by 133 publications

(116 citation statements)

References 57 publications

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“…The shelf-life of control meat is usually limited by microbial spoilage. Depending on hygiene and preservation conditions, raw beef patties stored aerobically have a shelf-life of around 7-8 days in refrigerated conditions (Sallam and Samejima, 2004;Hayes et al, 2010). The same Table and Figure revealed that a slight higher in TPC value was noticed in control sample when compared with other treatments at zero time of cold storage; which indicated that OP and LP caused sudden lethal effect for microorganisms.…”

Section: Microbiological Propertiesmentioning

confidence: 71%

“…Lipid oxidation, microbial growth and color changes are important factors for shelf-life and consequently for consumer acceptance of fresh meat (Hayes et al, 2010;Pavelková et al, 2013). Natural preservatives can protect the human body from free radicals and can retard the progress of many chronic diseases as well lipid oxidation and microbial growth in foods due to their phenolic compounds (Camo et al, 2008;APHA, 2001).…”

Section: Resultsmentioning

confidence: 99%

See 1 more Smart Citation

Application of Lemon and Orange Peels in Meat Products: Quality and Safety

Ibrahim¹,

Hassan²,

Hamed³

2018

Int.J.Curr.Microbiol.App.Sci

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Section: Microbiological Propertiesmentioning

confidence: 71%

Section: Resultsmentioning

confidence: 99%

Application of Lemon and Orange Peels in Meat Products: Quality and Safety

Ibrahim¹,

Hassan²,

Hamed³

2018

Int.J.Curr.Microbiol.App.Sci

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“…Over the past years, both quercetin and rutin have gained tremendous interest because of their free radical scavenging activities (Teresita et al, 2001), their protective effects on DNA damage (Undeger et al, 2004), and their physiological effects such as anti-tumor (Ren et al, 2003) and antibacteria (Dall'Agnol et al, 2003) potential. Ellagic acid is a known polyphenol antioxidant (Hassoun et al, 1997(Hassoun et al, , 2004Hayes et al, 2010) found in numerous fruits and vegetables and has a variety of biological activities, including anticancer (Whitley et al, 2003), antiproliferative (Seeram et al, 2005) and antimutagen activities (Loarca-Piña et al, 1998). The presence of these three phenolic compounds in Spondias species extracts guarantees their medicinal properties including antioxidant and antibacterial activities.…”

Section: Pharmaceutical Biologymentioning

confidence: 99%

Chemical composition, antioxidant and antibacterial activities of twoSpondiasspecies from Northeastern Brazil

Silva

Morais

Marques

et al. 2012

Pharmaceutical Biology

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“…Beef and mutton are more popular in consumers due to contents of higher protein and lower fatty acids than pork. Antimicrobial properties, lipid oxidation-inhibiting effects and color stabilization by different incorporated natural preservatives have been previously reported in ground beef, cooked beef, fresh beef, beef patties, beef burgers, or minced lamb meat/fresh mutton (Suman et al, 2011;Brettonnet et al, 2010;DeJong and Lanari, 2009;Nagai et al, 2006;Hayes et al, 2010;Tang et al, 2006;Trindade et al, 2010;Rao et al, 2008;Jayathilakan et al, 2007). Limited information is available on the effects of compound natural preservatives on chilled beef and mutton under vacuum packaging in refrigerated storage.…”

Section: Introductionmentioning

confidence: 99%

The Application of a Compound Natural Preservative Solution to Chilled Beef and Mutton Under Vacuum Packaging During Refrigerated Storage

Jin

Yang

et al. 2013

FSTR

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A compound natural preservative (CNP) was produced by mixing clove cinnamon extracts with tea polyphenol, chitosan, propolis, nisin and lysozyme. Its effects on microbiological [total aerobic counts (TACs)], chemical [total volatile base nitrogen (TVB-N), 2-thiobarbituric reactive substances (TBARS), total reducing activity (TRA) and pH values], and colorimetric characteristics of chilled beef and mutton that were kept under vacuum packaging during refrigerated storage at 4 ± 1℃ were investigated for 4 weeks. Results indicated that the CNP significantly inhibited the growth of microbes, improved TRA values, and decreased TBARS and TVB-N values to some extent especially at the later storage time, but had no obvious advantage in maintaining the color stability of beef and mutton when compared to lactic acid (LA, positive control) and sterile distilled water (DW, negative control). The shelf-lives of chilled beef and mutton were observed to be 3 − 4 weeks for the CNP treatment. The susceptibility of meat species to lipid oxidation was greater in beef than mutton, but spoilage as a consequence of bacteria load was greater in mutton than beef.Keywords: compound natural preservative, beef, mutton, vacuum packaging, refrigerated storage *To whom correspondence should be addressed. haojm.1@163.com (J. Hao) IntroductionMany food products are perishable by nature and require protection from spoilage during their preparation, storage and distribution for the desired shelf-life. The spoilage of food is a complicated process involving the interactions of microbial, physical, and chemical changes. Microbial contamination and lipids oxidation in foods during processing and storage are the major causes of food-borne illnesses and loss of shelf-life (Rao et al., 2008). A cold distribution chain is imperative, but it cannot assure the quality and safety of all perishable foods by itself. Therefore, additional preservation techniques such as physical processes (e.g., irradiation and packaging methods), artificial chemical methods (added calcium lactate, sodium succinate, and so on), and natural biological antimicrobial and/or antioxidant ingredients (adding plant essential oils or extracts, etc.) are being used or investigated for their application to food products (Nam et al., 2001;Zhu et al., 2009;Kong et al., 2010).Meat is recognized as one of the most perishable foods, and consumers prefer meats that are high in polyunsaturated fatty acids (PUFAs) and myoglobin, for its high ferrous iron and phospholipid content (Enser et al., 1996;Rhee et al., 1996). Some researchers have reported that crude clove extracts have the greatest total phenolic contents and ferricreducing antioxidant power out of 32 tested spices, are also strongly inhibitory of TBARS formation (Wojdyło et al., 2007), and thereby improved the quality and nutritional value of cooked pork patties (Kong et al., 2010). Cinnamon was the second most powerful extract (Kong et al., 2010). Moreover, preservative effects increased with spice concentrations. The incorporatio...

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Effect of lutein, sesamol, ellagic acid and olive leaf extract on the quality and shelf-life stability of packaged raw minced beef patties

Cited by 133 publications

References 57 publications

Application of Lemon and Orange Peels in Meat Products: Quality and Safety

Application of Lemon and Orange Peels in Meat Products: Quality and Safety

Chemical composition, antioxidant and antibacterial activities of twoSpondiasspecies from Northeastern Brazil

The Application of a Compound Natural Preservative Solution to Chilled Beef and Mutton Under Vacuum Packaging During Refrigerated Storage

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