Effects of plant extracts on microbial growth, color change, and lipid oxidation in cooked beef

Ahn, Juhee; Grün, Ingolf U.; Mustapha, Azlin

doi:10.1016/j.fm.2006.04.006

Cited by 331 publications

(215 citation statements)

References 45 publications

Supporting

Mentioning

174

Contrasting

Unclassified

Order By: Relevance

“…Similarly, Ahn;Grun and Mustapha (2007) reported that the yellowness in coked beef treated with synthetic antioxidants (BHA/BHT) was higher than that in meat with natural antioxidants (pine bark extract and oleoresin rosemary).…”

Section: Antioxidantmentioning

confidence: 99%

Antioxidant effect of mango seed extract and butylated hydroxytoluene in bologna-type mortadella during storage

Pereira¹,

Vidal²,

Teixeira³

et al. 2011

Ciênc. Tecnol. Aliment.

View full text Add to dashboard Cite

Section: Antioxidantmentioning

confidence: 99%

Antioxidant effect of mango seed extract and butylated hydroxytoluene in bologna-type mortadella during storage

Pereira¹,

Vidal²,

Teixeira³

et al. 2011

Ciênc. Tecnol. Aliment.

View full text Add to dashboard Cite

“…Hence, recent attention is widely focused on the bioactivities of natural preservatives such as antioxidants present in plant extracts and residual sources. Antioxidants and antimicrobial activity of plant extracts have been investigated for many years and those with potential activities have been applied in several food systems as antioxidant or antibacterial agents (Ahn et al 2007;Kanatt et al 2007).…”

Section: Introductionmentioning

confidence: 99%

Combined effects of vacuum packaging and mint extract treatment on the biochemical, sensory and microbial changes of chill stored Indian mackerel

et al. 2016

View full text Add to dashboard Cite

The present study was aimed to investigate the combined effects of vacuum packaging and mint extract treatment on the quality changes of gutted Indian mackerel (Rastrelliger kanagurta) during storage at 0-2°C for 22 days. Biochemical, total viable count and sensory quality of chill stored mackerel were analysed at periodic intervals. Mint extract treated [dipping in 0.5% (w/v) solution of mint extract for 30 min] and vacuum packed fishes (MEVP) had significantly lower total volatile base nitrogen and trimethyl amine nitrogen compared to those packed under vacuum (CVP) and air (CAP) without mint extract treatment. Nucleotide degradation rate was lower in MEVP followed by CVP and CAP. Vacuum packaging in combination with ME treatment significantly inhibited lipid hydrolysis and lipid oxidation in mackerel as observed from its lower free fatty acid, peroxide value and thiobarbituric acid reactive substances values. Synergistic use of mint extract and vacuum packaging has markedly controlled microbial proliferation in the samples. Based on sensory evaluation, shelf life of Indian mackerel stored at 0-2°C was determined as 13 days for CAP group, 16 days for CVP group and 21 days for MEVP group, respectively. The present study revealed that combination of vacuum packaging and mint extract treatment can be a promising technology to improve the storage quality of chill stored gutted mackerel.

show abstract

“…Many researches showed that polyphenols exhibit antioxidant activity on meat lipids (Ahn et al, 2007;Papuc et al, 2010;Vamanu and Nita, 2014). The antioxidant is a compound that delays or even prevents lipids oxidation by inhibiting initial free radical formation (Fennema, 1996).…”

Section: Effect Of Antioxidants On Lipid From Refrigerated Minced Porkmentioning

confidence: 99%

The Effect of Some Polyphenols on Minced Pork during Refrigeration Compared with Ascorbic Acid

Predescu¹,

Papuc²,

Petcu³

et al. 2018

BUASVMCN-FST

View full text Add to dashboard Cite

Quality of meat and meat products by two oxidative processes is affected. The two processes are lipid peroxidation and myoglobin oxidation. To delay oxidative processes, in meat and meat products are added compounds with antioxidant activity.The aim of this study was to evaluate the antioxidant activity of (±)-catechin, quercetin, and gallic acid, on oxidative processes in minced pork, comparatively with ascorbic acid in the same concentration. The ability of antioxidants to reduce DPPH• and to chelate Fe (II) were determinated. Minced pork samples separately with the chemicals were treated. The treated samples with antioxidants were preserved for seven days at refrigeration temperature. Myoglobin, oxymyoglobin, metmyoglobin concentrations, peroxide value, conjugated dienes and trienes levels and TBARS value were determined. Polyphenols have showed important hydrogen radical donator and iron chelator activity, higher as ascorbic acid activities. All antioxidants were effective in myoglobin oxidation and lipid peroxidation inhibition on minced pork, but the three polyphenols ((±)-catechin, quercetin, and gallic acid) protected better myoglobin than ascorbic acid as showed the results.

show abstract

Effects of plant extracts on microbial growth, color change, and lipid oxidation in cooked beef

Cited by 331 publications

References 45 publications

Antioxidant effect of mango seed extract and butylated hydroxytoluene in bologna-type mortadella during storage

Antioxidant effect of mango seed extract and butylated hydroxytoluene in bologna-type mortadella during storage

Combined effects of vacuum packaging and mint extract treatment on the biochemical, sensory and microbial changes of chill stored Indian mackerel

The Effect of Some Polyphenols on Minced Pork during Refrigeration Compared with Ascorbic Acid

Contact Info

Product

Resources

About