Noni puree (Morinda citrifolia) mixed in beef patties enhanced color stability

Tapp, W. N.; Yancey, J. W. S.; Apple, J. K.; Dikeman, Michael E.; Godbee, Richard G.

doi:10.1016/j.meatsci.2012.01.005

Cited by 22 publications

(10 citation statements)

References 16 publications

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“…But lower TBARS in functional patties indicate that the noni treatment was inhibiting oxidation, thus improving stability. These findings are in accordance with the Tapp et al, (2010) who reported that after 5 days, patties with 0% Noni had significantly (P < 0.05) higher TBARS compared to 6% Noni and noni pulp. Nayak et al, (2014) also observed lower TBA value in tofu incorporate chicken meat nuggets and increased TBA value with increasing storage period.…”

Section: Physico-chemical Propertiessupporting

confidence: 92%

Shelf Life Assessment of Functional (Antioxidant Added Low Fat-Low Sodium) Chevon Patties under Refrigeration

Nayak¹,

Pathak²,

Goswami³

et al. 2019

Int.J.Curr.Microbiol.App.Sci

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Section: Physico-chemical Propertiessupporting

confidence: 92%

Shelf Life Assessment of Functional (Antioxidant Added Low Fat-Low Sodium) Chevon Patties under Refrigeration

Nayak¹,

Pathak²,

Goswami³

et al. 2019

Int.J.Curr.Microbiol.App.Sci

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“…The design of restructured functional meat is a multifactorial process (Figure 1). It not only requires information regard the PDB but also information about: a) meat aspects, specially, the type of cut because these are the primary base to design restructured products, b) quality traits, to include PBD in meat products could change the quality of characteristic, especially those regarding sensory properties (13). The addition of the noni fruit (Morinda citrifolia) to beef patties increases the color stability and shelf life of fresh ground beef, however, in taste panelists perceived the patties to have less beef flavor and greater incidence of off-flavors derived from the noni fruit, and c) product specifications: some natural products produce allergies reactions (like nuts or peanuts) and considered the world legislation like Japanese Ministry of Health and Welfare for functional foods as "foods for specified health uses" (FOSHU), or the Europe, Regulation 1924/2006 dictated by European Commission (6).…”

Section: Plants Based Derivatives Used For Restructured Functional Meatmentioning

confidence: 99%

Functional Restructured Meat: Applications of Ingredients Derived From Plants

Mireles-Arriaga

Ruiz-Nieto

Juárez-Abraham

et al. 2017

Vitae

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Background: Meat is an important source of nutrients. However, in recent years their consumption is associated with chronic-degenerative diseases giving it the perception of "unhealthy food" Given that meat is an affordable source of quality protein; its improvement entails a huge challenge for the industry and science. Methods: The search and structured review of the literature in the last ten years in the scientific databases of articles related to the elaboration of restructured meat products with functional ingredients derived from plants. Objective: This work presents a general overview, as well as the most representative studies on the elaboration of restructured meat with ingredients from plants considered functional. Conclusions: The present review is intended to emphasize the use of plant natural ingredients in the elaboration of functional restructured meat products as an alternative for consumers allowing the inclusion of functional compounds beneficial to human health in their daily diet.

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“…Also, there are various Phenolic compounds in CTFP (Yong, 2015;Hong and Hong, 2015), that can lower lipid oxidation (Singleton et al, 1999). Tapp et al (2012) have added noni (also called Indian mulberry) to beef patties at different concentrations and then measured TBARS during the storage period. As a result, it has been reported that the antioxidant capacity of noni can delay lipid oxidation, thereby the expiration date could be prolonged.…”

Section: Lipid Oxidation Inhibition Of Pork Pattiesmentioning

confidence: 99%

Evaluation of Antioxidant Activity of Cudrania tricuspidata (CT) Leaves, Fruit Powder and CT Fruit in Pork Patties during Storage

Kim¹,

Chin²

2020

Food Sci Anim Resour

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The objective of this study was to assess antioxidant activities of leaves and fruit powder of Cudrania tricuspidata (CT) with different particle sizes (crude, 500 μm, 150 μm), physicochemical properties and the effect of various levels of CT fruit powder (CTFP) on the product quality of pork patties. Total phenolic content of crude leaves had the highest value of 3.54 g/100 g (p<0.05). Overall, CT leaves (CTLP) had higher total phenolic content than CTFP (p<0.05). DPPH radical scavenging activity of CTFP was higher than that of CTLP (p<0.05). CTLP showed higher iron chelating ability and reducing power than CTFP (p<0.05). After pork patties were manufactured with 0.5 and 1.0% of CTFP at 500 μm, pH, color values, thiobarbituric acid reactive substance (TBARS), and peroxide values (POV) were then measured. The addition of CTFP into pork patties significantly (p<0.05) increased redness and yellowness values of patties. TBARS values of pork patties containing CTFP were lower (p<0.05) than those of CTFP-0 patties after 10 days of storage. Pork patties added with CTFP showed no significant (p>0.05) difference TBARS values among different storage periods. POV values of pork patties containing CTFP were lower than those of the control from 3 days up to the end of refrigerated storage (p<0.05). These results suggest that CTFP could be used as a natural antioxidant to retard lipid oxidation in meat products during refrigerated storage.

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Noni puree (Morinda citrifolia) mixed in beef patties enhanced color stability

Cited by 22 publications

References 16 publications

Shelf Life Assessment of Functional (Antioxidant Added Low Fat-Low Sodium) Chevon Patties under Refrigeration

Shelf Life Assessment of Functional (Antioxidant Added Low Fat-Low Sodium) Chevon Patties under Refrigeration

Functional Restructured Meat: Applications of Ingredients Derived From Plants

Evaluation of Antioxidant Activity of Cudrania tricuspidata (CT) Leaves, Fruit Powder and CT Fruit in Pork Patties during Storage

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