Oxidative stability of fermented Italian-type sausages using mate leaves (<i>Ilex paraguariensis</i>St. Hil) extract as natural antioxidant

Beal, Patrícia; Faion, Andréia Maria; Cichoski, Alexandre José; Cansian, Rogério Luís; Valduga, Alice Teresa; Oliveira, Débora de; Valduga, Eunice

doi:10.3109/09637486.2011.579089

Cited by 14 publications

(10 citation statements)

References 29 publications

(27 reference statements)

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“…Dried yerba mate ( Ilex paraguariensis ) extracts protected against lipid oxidation in poultry, with a concentration of 0.5 g kg −1 the best from a sensory point of view, associated with the prevention of lipid oxidation . Beal et al also confirmed yerba mate extract's protective effect against lipid oxidation in Italian‐style fermented sausages, finding that the extract inhibited TBARS without affecting the product's sensory characteristics.…”

Section: Natural Antioxidantsmentioning

confidence: 97%

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ω-3 in meat products: benefits and effects on lipid oxidative stability

Bernardi

Bertol

Pflanzer

et al. 2016

J. Sci. Food Agric.

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Although ω-3 intake has been associated with numerous health benefits, its addition to certain food matrices, and in particular meat products, may involve various technological barriers influencing the final quality of the products. Lipid oxidation must be highlighted due to the modification of both the sensory characteristics and the shelf-life of meat products. In order to reduce the impact of chemical changes and promote oxidative stability, the use of natural antioxidants has gained ground owing to the health and safety advantages linked to its effectiveness at reducing lipid oxidation. Many natural compounds have also been successfully tested in animal feed, in order to protect the raw meat materials and reduce the risk of lipid oxidation in processed products. This review aims to address the challenges and advantages of the incorporation of ω-3 fatty acids in raw meat materials and processed meat products, and to describe the use of different compounds to enhance lipid oxidative stability. © 2015 Society of Chemical Industry.

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Section: Natural Antioxidantsmentioning

confidence: 97%

“…Pork and poultry meat products Racanicci et al, 173 Racanicci et al, 174 Milani et al, 125 Beal et al, 175 Campos et al 69 …”

Section: Yerba Matementioning

confidence: 99%

ω-3 in meat products: benefits and effects on lipid oxidative stability

Bernardi

Bertol

Pflanzer

et al. 2016

J. Sci. Food Agric.

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“…Beal et al (2011) evaluated effects of mate leaves extract in different concentrations, sodium erythorbate and control (without antioxidant) in fermented Italian-type sausages, stored at 18°C for 60 days, being that the global acceptance was not affected by the addition of mate extract in relation to control and the formulation using synthetic antioxidant. According to Lara et al (2011), differences in sensory attributes among treatments (control, BHT, extracts of rosemary and lemon balm) were also not perceived by panelists in cooked pork patties packed in Modified Atmosphere Packaging (MAP), storage for 6 days under refrigeration (4±1°C).…”

Section: Sensory Analysismentioning

confidence: 99%

Evaluation of antioxidant capacity of 13 plant extracts by three different methods: cluster analyses applied for selection of the natural extracts with higher antioxidant capacity to replace synthetic antioxidant in lamb burgers

et al. 2015

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The aims of this study were: to evaluate the total equivalent antioxidant capacities (TEAC) and phenolic contents of 13 plants extracts; to select the most promising extracts regarding reducing activity using cluster analysis multivariate statistical technique; and to analyse evaluate sensory acceptance of lamb burgers produced with the most promising natural antioxidants replacing sodium erythorbate. Plant extracts were evaluated regarding TEAC by DPPH(•) and FRAP methods, and total phenolics contents by Folin-Ciocalteau assay. The TEAC values ranged from 0.50 to 9.06 g trolox/100 g dry weight (dw) and from 43.6 to 472.32 μmol trolox/g dw for DPPH(•) and FRAP methods, respectively, and the total phenolic contents from 5.98 to 74.01 mg GAE/g dw. Extracts from Origanum vulgare, Melissa officinalis, Origanum majorana L. and Rosmarinus officinalis were grouped as the ones with higher antioxidant capacities by cluster analysis. All burgers produced with each one of these four plant extracts or with sodium erythorbate showed no differences (P > 0.05) regarding consumers' sensory acceptance. In conclusion, it is possible to replace sodium erythorbate in lamb burgers by any of the four natural extracts selected without compromising sensory acceptance of this meat product.

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“…Reports by other authors indicate the possibility of using yerba mate in meat production. I. paraguariensis, as a natural antioxidant, effectively reduced the oxidative changes in lipid fraction of hamburgers [11] and fermented Italian-type sausages [12] and chicken meat balls [13]. Ilex meserveae "Blue Angel" is characterized by a higher content of some polyphenols (e.g., chlorogenic acid and rutin) than I. paraguariensis [14], although information on the possibilities of its use in food processing is lacking.…”

Section: Introductionmentioning

confidence: 99%

Effect of Ilex x meserveae Aqueous Extract on the Quality of Dry-Aged Beef

Salejda

Szmaja

Bobak

et al. 2021

Journal of Food Quality

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The effect of meat marinating with aqueous extract of Ilex meserveae dried leaves on dry-aged beef quality was investigated. Shear force, TBARS value, color parameters, fatty acid profile, and sensory properties were evaluated in beef cuts dry-aged for 21 days. The use of Ilex meserveae dried leaves as marinade at 0.5, 1.0, and 2.0% w / v did not affect the shear force and color parameters of dry-aged beef. The marinating of beef cuts with Ilex meserveae resulted in efficient prevention of lipid oxidation without impairing sensory acceptability. Aqueous extract Ilex meserveae can be applied as a natural ingredient in meat marinade to prevent peroxidation.

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Oxidative stability of fermented Italian-type sausages using mate leaves (Ilex paraguariensisSt. Hil) extract as natural antioxidant

Cited by 14 publications

References 29 publications

ω-3 in meat products: benefits and effects on lipid oxidative stability

ω-3 in meat products: benefits and effects on lipid oxidative stability

Evaluation of antioxidant capacity of 13 plant extracts by three different methods: cluster analyses applied for selection of the natural extracts with higher antioxidant capacity to replace synthetic antioxidant in lamb burgers

Effect of Ilex x meserveae Aqueous Extract on the Quality of Dry-Aged Beef

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