Recent Trends in the Use of Natural Antioxidants for Meat and Meat Products

Abstract

Antioxidants are added to fresh and processed meat and meat products to prevent lipid oxidation, retard development of off-flavors, and improve color stability. In the food industry, they can be divided into natural and synthetic antioxidants. Synthetic antioxidants have been confirmed for their toxicological and carcinogenic effects. Thus, the food industry now chooses natural products over synthetic ones. This review provides an overview of the current trends in the use of antioxidants from natural sources, for potential applications in meat and meat products. These natural antioxidants contain some active compounds, which exert antioxidative potential in meat and meat products by different mechanisms of action. The efficient extraction of these antioxidants from their natural sources, along with establishing their in vitro and in producto antioxidant activity, has been a great challenge for researchers engaged in this field. Therefore, this review is focused on all these aspects, along with current studies related to this area, to provide in-depth information to readers.

Preservative effects of rosemary extract (Rosmarinus officinalis L.) on quality and storage stability of chicken meat patties

“…The decrease in L* values using chicken meat after day 5 was reported in previous research studies (Chouliara et al, 2007;Al-Hijazeen et al, 2016a, b). Several research study were reported that RE have a potential antioxidant activity which help to maintain meat color stability and especially a* values (Estévez et al, 2005;Rohlik & Pipek, 2012;Kumar et al, 2015). However, the effect of E-300 was very low and not significant (P > 0.05) at day 7 of storage time.…”

“…However, the antioxidant capacity of fresh meat depends on the activities of endogenous reducing enzymes at early postmortem time (Ahn et al, 2009;Serpen et al, 2012;Kumar et al, 2015). On addition, this capacity will decrease when muscle cells lost their homeostasis, then free radical formation increase causing meat spoilage and deterioration.…”

“…However, because of the negative impression regarding the use of SA; natural antioxidants (NA) consider the suitable replacement (Velasco & Williams, 2011). Several research studies were reported possible carcinogenic and toxicological effects of the SA used in human foods (Altmann et al, 1986;Kumar et al, 2015). Currently, sodium nitrite (E-250) is the most important preservative and curing ingredients used in the meat industry (Al-Shuibi & Al-Abdullah, 2002).…”

Analysis of the influence of rosemary and grape seed extracts on oxidation the lipids of peking duck meat

“…According to studies [7,12], phenol carboxylic acids effectively inhibit anions of free radicals, whereas carnosic acid and carnosol effectively block metal chelates, which increases the antioxidant capacity of plant phenols. The antioxidant activity of individual compounds depends on the number of -OH groups in the aromatic ring.…”

“…In order to inhibit oxidative processes in meat products, various types of antioxidant preparations of plant origin are proposed [7,8]. The effectiveness of such complexes is determined by the high content of phenolic and other active ingredients that can effectively prevent the initiation or propagation of oxidative reactions.…”