Natural antioxidants in processing and storage stability of sheep and goat meat products

Abstract

Oxidative damage is one of the main reasons for loss of quality in sheep and goat meat and meat products. Synthetic antioxidants are the current solution to stabilize oxidative process and extend the shelf life of such products; however, the negative impact on health may impose a risk to consumers. Natural antioxidants, extracted from several vegetable sources, have been considered an attractive alternative for this conflicting situation. Phenolic compounds are minor components in herbs, spices, tea and fruits that display potential application against the progression of lipid and protein oxidation and their consequences for meat quality, which can even overcome the protective effect of synthetic compounds. This review aims to discuss the mechanisms associated to lipid and protein oxidation and their implications on meat quality attributes and provides recent data regarding the application of natural antioxidants in sheep and goat meat products, which have a high susceptibility to oxidative processes compared to other red meats.

Effect of Brazilian pepper ( Schinus terebinthifolius Raddi) extracts on color and oxidative stability of sardine patties stored under refrigeration

“…Little information is available about the comparative effect of BHT and natural extracts on the pH of fish species during refrigerated storage. In partial agreement with the present results, pitaya extracts at 1,000 and 10,000 ppm were equally effective as 100 ppm of BHT to prevent pH increase in pork patties stored under refrigeration (Cunha, Monteiro, Lorenzo, et al, ). Similarly, Lorenzo et al () reported that 1,000 ppm of grape and tea extracts had equivalent effects to 50 ppm of BHT on the pH of pork patties during refrigerated storage.…”

“…Oxidative processes are the main non‐microbiological factors responsible for the deterioration in meat quality during refrigerated storage, which involves loss of nutrients, discoloration, off‐flavor, shorter shelf life, and formation of compounds harmful to human health (Falowo, Fayemi, & Muchenje, ). The food industry commonly uses synthetic antioxidants such as butyl hydroxytoluene (BHT) and butyl hydroxyanisole (BHA) to prevent or minimize oxidative changes during the postmortem period (Cunha, Monteiro, Lorenzo, et al, ). Nevertheless, the relationship between the consumption of synthetic antioxidants and mutagenic and neurotoxic effects, together with the increasing demand for safe and healthy products without chemical preservatives have stimulated the food industry to investigate antioxidants from natural sources (Falowo et al, ; Kumar, Yadav, Ahmad, & Narsaiah, ).…”

Systematic evaluation of nutritional and safety characteristics of Hengshan goat leg meat affected by multiple thermal processing methods

“…As the most abundant chemical composition, water normally accounts for 50% to 70% of the total raw meat weight and directly relates to meat quality such as color, tenderness, juiciness, and flavor (Cunha et al., 2018; Teixeira et al., 2017). According to current results of the moisture contents in Hengshan goat leg meats (Figure 1A), marinade control sample demonstrated 6.6% higher moisture content (77.5%) than the blank control group (70.9%) due to the addition of marinade liquid.…”

“…Meat is usually thermally processed before consumption in order to inactivate pathogenic microorganisms, enhance flavor and taste, as well as prolong the shelf life of meat. A series of transformations can be induced in the various cooking processes, including changes in meat nutritional value and physicochemical properties (Christensen, Purslow, & Larsen, 2000; Cunha et al., 2018; Stefanova, Toshkov, Vasilev, Vassilev, & Marekov, 2011; Tornberg, 2005). Changes of fatty acid profile resulted from heating were observed in New Zealand King Salmon and beef, and structural changes were also confirmed in beef (Christensen et al., 2000; Larsen, Quek, & Eyres, 2010; Stefanova et al., 2011).…”

Replacement of meat by spinach on physicochemical and nutritional properties of chicken burgers

“…The consumption of foods rich in fiber reduces hyperglycemia and hyperinsulinemia in diabetics and reduces the risks of degenerative diseases such as obesity, hyperlipidemia, and hypertension (Maki et al, 2003). Therefore, natural raw materials rich in dietary fiber and with high antioxidant capacity may be interesting ingredients for the meat industry (Cunha et al, 2018;Lorenzo, Munekata, et al, 2018;Lunn & Buttriss, 2007).…”