Inclusion of Ethanol Extract of Mesquite Leaves to Enhance the Oxidative Stability of Pork Patties

Abstract

The lipid oxidation (LOX) of pork meat has been associated with loss of quality and shorter shelf life. Consequently, synthetic antioxidants have been used to reduce this process, but their use has shown potential health risks. Thus, the use of natural ingredients has been suggested as a strategy to prevent LOX. This study aimed to assess the oxidative stability of pork patties treated with ethanol extract of mesquite leaf (EEML) during storage. Furthermore, the polyphenol composition (TPC, total phenolic, TFC, total flavonoid) and antioxidant activity (antiradical and reducing power activity) of EEML were also evaluated. For this study, five treatments (CN (control), without antioxidant; Asc, ascorbic acid 0.02%; BHT, butylated hydroxytoluene 0.02%; EEML1, 0.05%; and EEML2, 0.1%) of pork patties were applied. Patty samples were stored at 4 °C, and physicochemical parameters, lipid oxidation, total antioxidant capacity of the meat, and sensory analysis were evaluated at 0, 3, 7, and 10 days of storage. EEML presented high values of TPC (278.5 mg gallic acid equivalent (GAE)/g) and TFC (226.8 mg rutin equivalents (RE)/g) levels. The addition of EEML did not modify the chemical composition of the pork patties. On the other hand, colour parameters were affected by the inclusion of EEML in pork patties, presenting the lowest a* in the CN group compared to the other groups after 10 days storage. Lipid oxidation increased during the whole period, showing the lowest (P < 0.05) conjugated dienes and thiobarbituric acid reactive substances (TBARS) values (40% and 90% of inhibition, respectively) compared to the CN group. Regarding sensory analysis, there were no significant differences in colour, appearance, odour, flavour, juiciness, fat sensation, and firmness of the cooked pork patties among treatments. These results suggest that EEML has great potential as a natural antioxidant for meat products.

Plant Extracts Obtained with Green Solvents as Natural Antioxidants in Fresh Meat Products

“…Positive effects were also obtained with the use of ethanolic extracts of mesquite leaves ( Prosopis velutina ). Ramírez-Rojo et al [ 90 ] studied the effect of the extract (0.05 and 0.1%), obtained by UAE (42 kHz/25 °C/30 min) on the preservation of pork patties stored for 10 days at 4 °C. The authors reported that this ethanolic extract could be used to extend the shelf life of meat products, showing a better stability of colour, MetMb, and lipid oxidation during storage.…”

Aronia melanocarpa (Michx.) Elliot, Chaenomeles superba Lindl. and Cornus mas L. Leaf Extracts as Natural Preservatives for Pork Meat Products

“…Ramírez-Rojo et al [ 43 ] reported that mesquite leaf extracts affected the color parameters of pork patties. Initially, the a* values were lower than in the control sample (by 27.8%), and the b* values were higher (by 42.1%) However, after 10 days of storage, the patties treated with extracts displayed the highest redness and the highest yellowness compared to the control.…”

Antioxidant and chemical effects of propolis, sage ( Salvia officinalis L .), and lavender ( Lavandula angustifolia Mill ) ethanolic extracts on chicken sausages

“…In a study investigating the effect of beef extract on storage stability in rosemary, laurel, eucalyptus, and olive leaves was determined that the mean TBA values of the samples varied between 0.1 and 0.7 mg malonaldehyde/kg (Oğuz et al., 2019). In the study investigated the oxidative stability of pork patties treated with ethanol extract of mesquite leaf during storage was observed TBA values 90% inhibition (Ramírez‐Rojo et al., 2019). Fernandes et al.…”