The antioxidative properties of rosemary oleoresin and inhibition of off‐flavours in precooked roast beef slices

Murphy, Anna; Kerry, Joe P.; Buckley, Joe; Gray, Ian

doi:10.1002/(sici)1097-0010(199806)77:2<235::aid-jsfa30>3.3.co;2-c

Cited by 4 publications

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“…The phenolics may act in a similar fashion as reductones by donating electrons and reacting with free radicals to convert them to more stable products and terminate free radical chain reactions (Negi and Jayaprakasha, 2003). This result was consistent with studies in precooked roast beef (Murphy et al, 1998). Mitsumoto et al (2005) reported that TC treatments greatly suppressed (P < 0.01) lipid oxidation in meat patties compared to controls and vitamin C treatments.…”

Section: Ph Changessupporting

confidence: 83%

Antioxidant Effect of some Plant Extracts as Compared with BHA/BHT on Lipid Oxidation and some Quality Properties of Fresh Beef Burgers Stored at 4°C

Mokhtar

Youssef

2014

SCUJ

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The properties of plants with food preservation potential are well known since the antiquity. In recent years, the use of herbs and spices to improve the sensory characteristics and to extend the shelf-life of foods has been growing. Antioxidant effect of adding rosemary extract (RE), sage extract (SE), oregano extract (OE), ginger extract (GE), clove extract (CE), tea catechins (TC) compared to BHA/BHT, on lipid oxidation and beef burger quality were investigated. The proximate composition, TBARS values, antioxidant activity (AOA%), colour parameters (Hunter L*, a*, b* values, redness index and total colour difference), and sensory attributes of the beef burgers contained RE, SE, OE, GE, CE, TC and BHR/BHT during refrigerated storage at 4±1°C for 15 days were determined and calculated. Significant reduction in TBARS values and colour changes for all treated beef burgers was observed during storage compared to control. TBARS values were significantly low in TC, followed by RE, CE, BHA/BHT, OE, SE and GE beef burgers. Antioxidant activity of the tested beef burgers was in the order TC > RE > CE > BHA/BHT > OE > SE > GE, sensory scores were in agreement with these results. So, TC, RE and CE prevent lipid oxidation in beef burgers, and could be used in place of synthetic antioxidants, which have proved for their negative health implications.

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Section: Ph Changessupporting

confidence: 83%

Antioxidant Effect of some Plant Extracts as Compared with BHA/BHT on Lipid Oxidation and some Quality Properties of Fresh Beef Burgers Stored at 4°C

Mokhtar

Youssef

2014

SCUJ

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“…Craig et al (1996) reported that ground turkey and beef treated with phosphates (0.3%) had less off-flavor when sensory evaluated after 3 days of refrigerated storage compared with control. Murphy et al (1998) showed a most potentiality of tripolyphosphate among BHA/BHT, tripolyphosphate, rosemary oleoresin and sodium citrate antioxidants during refrigerated storage of precooked roast beef slices. Rosell and Toldra (1996) reported that polyphosphates at 0.1% (w/v) in presence of calcium chloride completely inhibited m-calpain activity.…”

Section: Phenolic Antioxidantsmentioning

confidence: 97%

Meat Spoilage Mechanisms and Preservation Techniques: A Critical Review

Mutwakil¹

2011

American Journal of Agricultural and Biological Sciences

351

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Problem statement: Extremely perishable meat provides favorable growth condition for various microorganisms. Meat is also very much susceptible to spoilage due to chemical and enzymatic activities. The breakdown of fat, protein and carbohydrates of meat results in the development of off-odors, off-flavor and slim formation which make the meat objectionable for human consumption. It is, therefore, necessary to control meat spoilage in order to increase its shelf life and maintain its nutritional value, texture and flavor. Approach: A comprehensive literature review was performed on the spoliage mechanisms of meat and meat products and preservation techniques. Results: Historical data reveals that salting, drying, smoking, fermentation and canning were the traditional methods used to prevent meat spoilage and extend its shelf life. However, in order to prevent wholesomeness, appearance, composition, tenderness, flavor, juiciness, and nutritive value, new methods were developed. These included: cooling, freezing and chemical preservation. Wide range of physical and chemical reactions and actions of microorganisms or enzymes are responsible for the meat spoilage. Microbial growth, oxidation and enzymatic autolysis are three basic mechanisms responsible for spoilage of meat. Microbial growth and metabolism depends on various factors including: pre-slaughter husbandry practices, age of the animal at the time of slaughtering, handling during slaughtering, evisceration and processing, temperature controls during slaughtering, processing and distribution, preservation methods, type of packaging and handling and storage by consumer. Microbial spoilage causes pH change, slime formation, structural components degradation, off odors and appearance change. Autoxidation of lipids and the production of free radicals are natural processes which affect fatty acids and lead to oxidative deterioration of meat and off-flavour development. Lipid hydrolysis can take place enzymatically or non-enzymatically in meat. In muscle cells of slaughtered animals, enzymatic actions are taken place naturally and they act as catalysts for chemical reactions that finally end up in meat self deterioration. Softening and greenish discoloration of the meat results due to tissues degradation of the complex compounds (carbohydrates, fats and protein) in the autolysis process. Conclusion: Microbial, chemical and enzymatic activities can be controlled by low temperature storage and chemical techniques in the industry. Proper handling, pretreatment and preservation techniques can improve the quality of meat and meat products and increase their shelf life. Combination of chemical additives (TBHQ and ascorbic acid) and low temperature storage (5°C) in darkness are well recognized techniques for controlling the spoilage (microbial, enzymatic and oxidative) of meat and meat products. Understanding of the intrinsic factors and extrinsic factors at every meat processing stage (from preslaughtering to meat product development) is necessary before devel...

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“…육류가 주재료가 되는 육가공품은 가공 및 저장 중에 지질산화로 인하여 이취가 생겨서 품질이 떨어 지는데 (Murphy et al 1998) (Shamberger et al 1974;Mukai & Goldstein 1976;Shamberger et al 1977). 우리나라 에서 가장 많이 소비되는 돼지고기는 육류 중에서 불 포화지방산이 많아 지질산화가 가장 잘 일어난다 (Ho et al 1996).…”

Section: 서론unclassified

Quality and Storage Characteristics of Pork Teokgalbi with Added Rosemary (Rosemarinus officinalis) Extract Powder

Jung¹,

Lee²

2016

KJCLS

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This study was carried out to investigate the effects of adding rosemary extract powder (REP) to pork teokgalbi on its quality and storage characteristics. Five types of teokgalbi were tested, viz. with no REP added (normal, N), with 0.05% ascorbic acid added (control, C) and with 0.05% (R1), 0.1% (R2) and 0.2% (R3) of REP added. The proximate composition, calorific value, water holding capacity and cooking loss were not significantly different among the different types of pork teokgalbi. The L and a values of the teokgalbi containing REP were significantly lower than those of the N and C groups. As regards the textural characteristics, the addition of 0.2% REP increased the springiness value. In the sensory evaluation, the teokgalbi with the addition of 0.1% REP had higher scores in flavor and total acceptability. The 2-thiobarbituric acid (TBA) value, total microbial count and volatile basic nitrogen content of the teokgalbi containing 0.2% REP were lower than those of the N group. In conclusion, R3 was significantly more effective in delaying lipid peroxidation than the other treatment groups. Therefore, rosemary extract could be used as a natural antioxidant in meat products.

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The antioxidative properties of rosemary oleoresin and inhibition of off‐flavours in precooked roast beef slices

Cited by 4 publications

References 0 publications

Antioxidant Effect of some Plant Extracts as Compared with BHA/BHT on Lipid Oxidation and some Quality Properties of Fresh Beef Burgers Stored at 4°C

Antioxidant Effect of some Plant Extracts as Compared with BHA/BHT on Lipid Oxidation and some Quality Properties of Fresh Beef Burgers Stored at 4°C

Meat Spoilage Mechanisms and Preservation Techniques: A Critical Review

Quality and Storage Characteristics of Pork Teokgalbi with Added Rosemary (Rosemarinus officinalis) Extract Powder

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