Preservation of fresh ground beef patties using plant extracts combined with a modified atmosphere packaging

Bouarab-Chibane, Lynda; Ouled-Bouhedda, Balkis; Léonard, Lucie; Gemelas, Laetitia; Bouajila, Jalloul; Ferhout, Hicham; Cottaz, Amandine; Joly, Catherine; Degraeve, Pascal; Oulahal, Nadia

doi:10.1007/s00217-017-2905-3

Cited by 30 publications

(12 citation statements)

References 34 publications

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“…This same trend was highlighted in raw meat added with pomegranate extracts [44,45]. The PMC was not affected by the pomegranate extracts in ground beef patties [46], but a reduction in the loads was registered in shrimp stored under refrigeration for 10 days and treated with different concentrations of pomegranate peel extracts [47]. Regarding Citrus spp.…”

Section: Microbiological Growth In the Sausagessupporting

confidence: 66%

Punica granatum and Citrus spp. Extract Mix Affects Spoilage Microorganisms Growth Rate in Vacuum-Packaged Cooked Sausages Made from Pork Meat, Emmer Wheat (Triticum dicoccum Schübler), Almond (Prunus dulcis Mill.) and Hazelnut (Corylus avellana L.)

Ranucci

Andoni

Braconi

et al. 2019

Foods

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Sausage made from pork meat, emmer wheat (Triticum dicoccum Schübler), almond (Prunus dulcis Mill.), and hazelnut (Corylus avellana L.) was integrated with a mix of Punica granatum and Citrus spp. extracts to evaluate the possible effects on the growth and oxidation of spoilage microorganisms. Two concentrations of the mix were added, respectively, during sausage-making, and the final products were compared with a control group, without the extract mix, during storage. The use of the mix, especially at 10 g/1000 g of the whole ingredients, delayed the pH drop and thiobarbituric acid-reactive substances (TBARs) value during storage. Total viable count, lactic acid bacteria and psychrotrophic microbial counts were also affected, as the extract mix lowered the maximum growth rate of the microbial population considered. The sensory analyses revealed an improvement in the shelf-life of 6 and 16 days, respectively, when 5‰ and 10‰ of the mix were used.

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Section: Microbiological Growth In the Sausagessupporting

confidence: 66%

Punica granatum and Citrus spp. Extract Mix Affects Spoilage Microorganisms Growth Rate in Vacuum-Packaged Cooked Sausages Made from Pork Meat, Emmer Wheat (Triticum dicoccum Schübler), Almond (Prunus dulcis Mill.) and Hazelnut (Corylus avellana L.)

Ranucci

Andoni

Braconi

et al. 2019

Foods

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“…To prevent oxidative degradation, food industry used synthetic antioxidants such as butylated hydroxytoluene (BHT) and butylated hydroxyanisole (BHA) demonstrating a toxical effect as reported in recent studies [6]. For this reason, current scientific research studies tried to find alternative antioxidants obtained from natural sources [7,8] and tested as strong preservative to be incorporated in different meat products [6,7,[9][10][11][12][13][14][15].…”

Section: Introductionmentioning

confidence: 99%

Variability in Phytochemical Contents and Biological Potential of Pomegranate (Punica granatum) Peel Extracts: Toward a New Opportunity for Minced Beef Meat Preservation

Fourati

Smaoui

Hlima

et al. 2020

Journal of Food Quality

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Extraction of Tunisian pomegranate peels was employed with different solvents such as ethyl acetate, acetonitrile, and water. Total phenolic and flavonoids contents, antioxidant activity, and antibacterial capacity against five foodborne pathogenic bacteria were evaluated. The highest values of polyphenols (351 mg gallic acid equivalent/g), flavonoids (104 mg quercetin/g), and DPPH and ABTS inhibition were recorded in the ethyl acetate extract followed by the aqueous extract. The latter present the maximum antibacterial potential against S. enterica, P. aeruginosa, and E. coli. The potential use of the lyophilized aqueous extract (AE), used for safety reason and being rich in phenolic, as biopreservative in minced beef meat was described. AE was incorporated at 0.1, 0.5, and 1% and compared with 0.1% butylated hydroxytoluene (BHT). During 21 days at 4°C, AE at 1% could appreciably retard the microflora proliferation (p<0.05), the accumulation of MetMb and the carbonyl group (p<0.05), slowing down the loss of sulphydryl proteins (p<0.05), and led to a decrease (p<0.05) in primary (peroxide value and conjugated dienes) and secondary lipid oxidation (TBARS) in treated meat. By the 14th day, AE-treated minced meat obtained higher sensory scores than untreated and BHT samples. Based on these results, lipid and protein oxidation changes and sensorial attributes were useful in discriminating meat samples by overall acceptability prediction. Generally, AE at 1% presented the potent preservative effect that could be utilized as an application on meat-substituting synthetic antioxidant.

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“…Equally, burgers containing PRPE had the highest scores in terms of color, flavor, odor, texture and total acceptance. In another study, Bouarab-Chibane et al [ 89 ] also observed that the inclusion of pomegranate peel at 10 g/kg in beef patties inhibited lipid and myoglobin oxidation, and delayed color variation, at the end of storage in a high oxygen atmosphere for 12 days at 4 °C. However, the authors observed that the burgers containing PP had a drier texture, which was attributed to the high amount of added extract.…”

Section: Role Of Pomegranate By-products In the Formulation Of Meamentioning

confidence: 99%

“…The use of pomegranate by-products in beef burgers [ 87 ], and both lamb and beef patties [ 88 , 89 ], has also been evaluated by other authors. Shahamirian et al [ 87 ] reported that the reformulation of beef burgers with pomegranate rind powder extract (PRPE) at a level of 0.01% resulted in remarkably lower TBARS values, retarded the aerobic bacterial count, and had a positive effect on color stabilization, as compared to the control sample during frozen storage for 90 days.…”

Section: Role Of Pomegranate By-products In the Formulation Of Meamentioning

confidence: 99%

Pomegranate Peel as Suitable Source of High-Added Value Bioactives: Tailored Functionalized Meat Products

et al. 2020

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In the last few years, the consumer’s concern with the relationship between health and diet has led to the search of foods with functional properties beyond the nutritional. In this framework, the consumption of pomegranate has increased due to their sensorial attributes and remarkable amounts of bioactive compounds, which generate, at the same time, huge amounts of by-products. A search in the Scopus database for the last 10 years has revealed the rising interest in pomegranate peel (PP), the main residue from this fruit. The meat industry is a food sector that has had to search for new alternatives to substitute the use of synthetic preservatives by new natural additives, to extend the self-life and keep the quality attributes of their processed products. This review sets out the main bioactivities of PP extracts, and their incorporation in meat products is elaborated. PP is a good source of bioactive compounds, including phenolic acids, flavonoids and hydrolyzable tannins, which have beneficial health effects. It can be concluded that the reformulation of meat products with PP extracts is a suitable strategy for enhancing their technological characteristics, in addition to conferring functional properties that make them healthier and potentially more acceptable for the consumer.

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Preservation of fresh ground beef patties using plant extracts combined with a modified atmosphere packaging

Cited by 30 publications

References 34 publications

Punica granatum and Citrus spp. Extract Mix Affects Spoilage Microorganisms Growth Rate in Vacuum-Packaged Cooked Sausages Made from Pork Meat, Emmer Wheat (Triticum dicoccum Schübler), Almond (Prunus dulcis Mill.) and Hazelnut (Corylus avellana L.)

Punica granatum and Citrus spp. Extract Mix Affects Spoilage Microorganisms Growth Rate in Vacuum-Packaged Cooked Sausages Made from Pork Meat, Emmer Wheat (Triticum dicoccum Schübler), Almond (Prunus dulcis Mill.) and Hazelnut (Corylus avellana L.)

Variability in Phytochemical Contents and Biological Potential of Pomegranate (Punica granatum) Peel Extracts: Toward a New Opportunity for Minced Beef Meat Preservation

Pomegranate Peel as Suitable Source of High-Added Value Bioactives: Tailored Functionalized Meat Products

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