Textural and sensorial quality protection in frozen dumplings through the inhibition of lipid and protein oxidation with clove and rosemary extracts

Abstract

BACKGROUND Oxidation is a major reason for nutritional and quality loss of dumplings during frozen storage. The addition of spice extracts in frozen dumplings may limit and inhibit oxidative impairments. In this study, the antioxidant effects of clove extract (CE) and rosemary extract (RE) and their influence on sensory and quality attributes of the meat‐based filler in frozen pork dumplings stored at −18 °C were investigated. RESULTS CE and RE significantly suppressed lipid and protein oxidation in terms of thiobarbituric acid‐reactive substances and protein carbonyls (P < 0.05) formation. During frozen storage up to 180 days, the dumpling samples with antioxidants had a significantly higher breaking strength and lower cooking loss (P < 0.05) compared with the control, and the effect of RE was stronger than that of CE. Sodium dodecylsulfate polyacrylamide gel electrophoresis showed that samples with antioxidants had reduced protein crosslinking, hence less aggregation. Differential scanning calorimetry analysis proved that the dumplings with antioxidants during storage had a higher thermal stability than those of the control. Based on dynamic rheological testing, the addition of RE to dumpling fillers was more effective in enhancing the gelling capacity of myofibrillar protein compared to the control. Sensory panel results confirmed significant positive effects of both spice extracts on oxidative stability (reduced rancidity) and palatability (texture and juiciness) of dumplings. CONCLUSION The addition of phenolic‐rich CE and RE in dumpling processing is an excellent approach for the inhibition of sensory and quality deterioration associated with oxidation during frozen storage. © 2019 Society of Chemical Industry

Chemical Profile, Antioxidant, Anti-Proliferative, Anticoagulant and Mutagenic Effects of a Hydroalcoholic Extract of Tuscan Rosmarinus officinalis

“…Thanks to their chemical composition, rosemary extracts are used in food and in cosmetic industries for preventing food deterioration and protecting skin from free radical damage, respectively [9,10].…”

Freezing of meat and aquatic food: Underlying mechanisms and implications on protein oxidation

“…Oxidation may affect protein functionality during processing. For example, addition of antioxidant and plant extracts to pork dumpling fillers enhanced the gel-forming ability of myofibrillar proteins after freezing-thawing, and the sensory scores for texture were higher than those of the control group (Huang et al, 2019). Similarly, Li, Zhong, et al (2020) found that hardness of pork patties stored at −8 • C was lower than the ones at −18 • C. The greater protein oxidation level at −8 • C may have reduced the gelling property of myofibrillar proteins and therefore reduced hardness.…”

“…During the production of meat products, nonmeat ingredients may be added. It has been shown that the incorporation of plant extracts (Botsoglou et al, 2014;Huang et al, 2019;Ozen & Soyer, 2018;Turgut et al, 2017;Wang et al, 2017), hydrolysates from surimi process byproducts (Zhang et al, 2020), and antifreeze protein (Nian et al, 2020; inhibited protein oxidation in frozen muscle foods.…”

“…There is a growing interest in using natural antioxidants in meats (for generally used natural antioxidants in meat and products, see Ribeiro et al, 2019). In frozen muscle foods, it has been demonstrated that extracts of olive leaf (Botsoglou et al, 2014), dog rose (Utrera et al, 2015), pomegranate peel (Turgut et al, 2017), green tea, grape seed, and pomegranate rind (Ozen & Soyer, 2018), clove and rosemary (Huang et al, 2019), nutmeg (Zhu et al, 2020) were effective antioxidants toward protein oxidation.…”

Safety, Quality and Analytical Authentication of ḥalāl Meat Products, with Particular Emphasis on Salami: A Review

“…Spices and other plant materials used in fermented meat for their flavoring effect, as well as for the antioxidant and bacteriostatic activity, due to the content in essential oils, phenolic compounds and organic acids, can also reduce the formation of biogenic amines [42,58] (see next section).…”