Lipid Oxidation Inhibition Capacity of 11 Plant Materials and Extracts Evaluated in Highly Oxidised Cooked Meatballs

Abstract

The underlying mechanism(s) behind the potential carcinogenicity of processed meat is a popular research subject of which the lipid oxidation is a common suspect. Different formulations and cooking parameters of a processed meat product were evaluated for their capacity to induce lipid oxidation. Meatballs made of beef or pork, containing different concentrations of fat (10 or 20 g 100 g−1), salt (2 or 4 g 100 g−1), subjected to differing cooking types (pan or deep frying), and storage times (1, 7, and 14 days), were evaluated using thiobarbituric reactive substances (TBARS). The deep-fried meatball type most susceptible to oxidation was used as the model meat product for testing the lipid oxidation inhibiting capacity of 11 plant materials and extracts, in two concentrations (100 and 200 mg kg−1 gallic acid equivalent (GAE)), measured after 14 days of storage using TBARS. Summer savory lyophilized powder was the most efficient plant material, lowering lipid oxidation to 13.8% and 21.8% at the 200 and 100 mg kg−1 concentration, respectively, followed by a sea buckthorn leaf extract, lowering lipid oxidation to 22.9% at 100 mg kg−1, compared to the meatball without added antioxidants. The lipid oxidation was thus successfully reduced using these natural antioxidants.

Effect of beetroot (<em>Beta vulgaris</em>) extract on Black Angus burgers shelf life

“…Jin et al (2014) reported that the addition of low percentages would not be effective to slow down lipid oxidation despite betalains content. Moreover, the synergic antioxidant effect of plant extract and vacuum packaging was confirmed by Corbo et al (2008). Martinez et al (2006) highlighted the connection between pigment oxidation and lipid oxidation: in fact, catalytic species involved in such process are generated through myoglobin oxidation.…”

Natural Antioxidants from Endemic Leaves in the Elaboration of Processed Meat Products: Current Status

“…An additional method to estimate nutritional deterioration in shelf life studies is to analyse the characteristics of the lipid profile of the formulations, which would be correlated with the formation of hydroperoxides [ 18 ]. Both the analysis of fatty acid and cholesterol profile as well as the formation of hydroperoxides in prototypes with phenolic extracts are performed by comparing samples treated with antioxidants and samples without antioxidants (control).…”

“…In this regard, the extracts from the leaves of a wide variety of plants ( Azadirachta indica , Bidens pilosa , Camellia sinensis , Coriandrum sativum , Eugenia uniflora , Hippophae rhamnoides , Ilex paraguariensis , Juglans regia, Moringa oleifera , Olea europea , Origanum vulgare , Prunus cerasus , Ribes nigrum , Salvia leriifolia, Salvia Rosmarinus , Satureja hortensis , Urtica dioica , Vaccinium myrtillus , among others) have been studied for their in the elaboration of meat formulations, such as frankfurters, ground meat, hamburgers, meatballs, sausages, etc. [ 14 , 15 , 16 , 17 , 18 ].…”

Current Advances in Meat Nutritional, Sensory and Physical Quality Improvement

“…This preliminary study provides an overview of the sensory acceptability of dry-cured belly by Slovenian consumers in relation to gender, as characterized by leanness and boar taint level. The latest study by Burri et al [17] tackles the subject of lipid oxidation known to affect the development and final qualities of meat and meat products [18]. Accordingly, the study by Burri et al [17] had two main objectives: (i) develop a relevant oxidized processed meatball model to study the effects of supplemented antioxidants, and (ii) investigate lipid oxidation in meatballs without and with a range of eleven plant materials and extracts at different concentrations.…”

“…The latest study by Burri et al [17] tackles the subject of lipid oxidation known to affect the development and final qualities of meat and meat products [18]. Accordingly, the study by Burri et al [17] had two main objectives: (i) develop a relevant oxidized processed meatball model to study the effects of supplemented antioxidants, and (ii) investigate lipid oxidation in meatballs without and with a range of eleven plant materials and extracts at different concentrations. The authors conclude that antioxidant-rich plant materials and extracts can efficiently prevent lipid oxidation in processed-meat products, such as meatballs.…”