Influence of natural extracts on the shelf life of modified atmosphere-packaged pork patties

Lorenzo, José M.; Sineiro, Jorge; Amado, Isabel Rodríguez; Franco, Daniel

doi:10.1016/j.meatsci.2013.08.007

Cited by 217 publications

(185 citation statements)

References 54 publications

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“…Other research into natural ingredient addition showed that plant extracts, powders or essential oils were highly effective against the microbial growth in meat products. Pork burgers/patties supplemented with different plant products, such as passion fruit co-products and tea or grape extracts, showed a lower bacterial growth than the respective control treatment (López-Vargas et al, 2014;Lorenzo et al, 2014).…”

Section: Microbiological Evaluationmentioning

confidence: 91%

Qualitative improvement of rabbit burgers using Zingiber officinale Roscoe powder

et al. 2017

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.Abstract: The object of this study was to evaluate the effect of Zingiber officinale powder on physicalchemical traits, microbiological growth and sensory properties of rabbit burger. Raw burgers (only meat and meat added with 1 and 2% w/w ginger powder) were stored at 4°C for 1, 4 and 7 d and then cooked. Ginger modified the colour of both raw and cooked burgers, leading to more yellow hue and reducing lightness. Aspect of burgers were affected by ginger powder addition, leading to a noticeable difference between the samples. During storage time, the highest modifications were recorded for control samples, followed by burgers with added ginger. Sensory evaluation highlighted that ginger enhanced the juiciness of the burgers; moreover, burgers with ginger powder presented a significant delay in microbial growth. Ginger powder might be considered as a potential ingredient in rabbit meat products to increase their quality and extend their shelf-life.

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Section: Microbiological Evaluationmentioning

confidence: 91%

Qualitative improvement of rabbit burgers using Zingiber officinale Roscoe powder

et al. 2017

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“…Minced meats undergo oxidative changes and develop rancidity more quickly than intact muscle since grinding exposes more of the muscle surface to air and microbial contamination (Alp and Aksu, 2010). Antioxidants are regarded as compounds that are able to delay, retard www.food.actapol.net or prevent oxidation processes (Lorenzo et al, 2014). Adding of antioxidants is one of the typical methods to inhibit oxidation reactions in meat products (Kim et al, 2013).…”

Section: Introductionmentioning

confidence: 99%

“…Grape seed extracts contain a number of polyphenols including procyanidins and proanthocyanidins and are powerful free radical scavengers. It has been investigated in vitro, such as mutton slices (Falowo et al, 2014), cooked beef (Ahna et al, 2007) and pork patties (Lorenzo et al, 2014) and burgers (Garrido et al, 2011). Tea catechins are polyphenolic antioxidants which possess a range of health promoting properties.…”

Section: Introductionmentioning

confidence: 99%

Eff ects of natural antioxidants on colour stability, lipid oxidation and metmyoglobin reducing activity in raw beef patties

Liu

Dai

et al. 2015

Acta Sci Pol Technol Aliment

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Background. Minced meats undergo oxidative changes and develop rancidity more quickly than intact muscle since grinding exposes more of the muscle surface to air and microbial contamination. Due to concerns about toxicological safety of synthetic antioxidants, recent studies have put more focus on natural antioxidant compounds derived from food components. Material and methods. The effects of four natural antioxidants (vitamin E, carnosine, grape seed extract and tea catechins) on oxidative processes and metmyoglobin reducing activity in raw beef patties during refrigerated (4°C) storage were investigated and the results were compared with butylated hydroxyanisole treatment patties. The correlation of lipid oxidation, colour and metmyoglobin reducing activity of beef patties were also studied. Results. Samples treated with carnosine had the highest redness values on the eighth day. Tea catechins, vitamin E and grape seed extract showed higher protective effect against lipid oxidation than carnosine. Metmyoglobin reducing activity increased greatly in all samples during the storage. Signifi cant correlation between redness value and lipid oxidation was demonstrated, while a weak correlation between metmyoglobin reducing activity and any other parameters was shown.

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“…Discoloration during storage of meat patty is mainly defined by the loss of redness [18]. In this study, we suggest that the sample groups supplemented with the RCM extract to have similar or higher redness, when compared to the control group, are an effect of preventing discoloration owing to physiologically active substances in RCM.…”

Section: A-cmentioning

confidence: 77%

Effect on Cryopreservation Stability of Kimchi Duruchigi Supplemented with Rubus coreanus Miquel Extract

Yang¹,

No²,

Kang³

et al. 2015

Journal of Life Science

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The goal of this study was done for evaluating stability according to low-temperature storage of kimchi duruchigi supplemented with a hot water extract of Rubus coreanus Miquel (RCM). Total polyphenol and flavonoid contents in the RCM extract prepared from the hot water were detected by 293.34 μg CA/mg and 90.57 μg quecetin/mg, respectively. DPPH and superoxide radical scavenging activities of the extract were showed by relatively high values of 70.63 and 57.87%, respectively. Kimchi duruchigi was designed by control (non-treated), T1 (3% RCM extract), T2 (6% RCM extract), and T3 (0.1% ascorbic acid, a positive control). When compared with control and T3 groups, pHs of T1 and T2 groups supplemented with the RCM extract were gently changed depending on the storage time, and water holding capacities of T1 and T2 groups were improved in comparison with control group. Although meat color showed a tendency to most of increase according to the elapsed time, T1 and T2 groups showed less changes than that of control group. Lipid peroxidation appeared in a little bit changes regardless of the processing and storage days, but protein spoilages in T1 and T2 groups were found by lower changes when compared with the control group. As the results of sensory evaluation, T1 and T2 groups during storage had the better taste, flavor and acceptability than those of control and T3 groups. Therefore, we suggest that kimchi duruchigi supplemented with the RCM extract is a possible of improving the storage stability and product preference.

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Influence of natural extracts on the shelf life of modified atmosphere-packaged pork patties

Cited by 217 publications

References 54 publications

Qualitative improvement of rabbit burgers using Zingiber officinale Roscoe powder

Qualitative improvement of rabbit burgers using Zingiber officinale Roscoe powder

Eff ects of natural antioxidants on colour stability, lipid oxidation and metmyoglobin reducing activity in raw beef patties

Effect on Cryopreservation Stability of Kimchi Duruchigi Supplemented with Rubus coreanus Miquel Extract

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