Antioxidant effect of rosemary,borage, green tea,pu‐erh tea and ascorbic acid on fresh pork sausages packaged in a modified atmosphere: influence of the presence of sodium chloride

Fresh pork sausages formulated with and without salt, and with antioxidant mixtures containing either rosemary extract, green tea powder, pu‐erh tea infusion or borage meal and their mixtures with ascorbic acid, were packaged in an atmosphere containing four parts O₂ with one part CO₂ (v/v) and stored in the dark for 20 days. In a series of three experiments, the following parameters were measured at 4‐day intervals: instrumental colour (CIE L* and a*), thiobarbituric acid reactive substances (TBARS), aerobic psychrotroph counts and sensory off‐odour and discolouration. NaCl caused a decrease of the L* value and promoted lipid oxidation, but it protected sausages from discolouration. Green tea powder, pu‐erh tea infusion and borage meal caused a strong inhibition of lipid oxidation, dependent on the concentration used, but they failed to protect sausages from colour loss, even in the presence of ascorbic acid. Rosemary extract plus ascorbic acid strongly inhibited lipid oxidation and therefore off‐odour formation, delayed sausage discolouration and inhibited microbial growth, extending the shelf‐life of salted fresh pork sausages by at least 4 days. Copyright © 2006 Society of Chemical Industry     

The effects of natural antioxidants and lighting conditions on the quality of salmon (Salmo salar) fillets packaged in modified atmosphere

The effect of lighting conditions (darkness, a low‐UV colour‐balanced lamp and supermarket fluorescents), along with the application of natural antioxidants (rosemary extract and ascorbic acid) on shelf‐life of salmon (Salmo salar) fillets packaged in modified atmosphere and stored at 1 ± 1 °C was studied. Darkness and lighting with low‐UV colour‐balanced lamps led to an extension of shelf‐life compared with conventional light, as assessed by a* values, lipid oxidation (TBARS value) and sensory evaluation. The application of natural antioxidants on the surface of MAP salmon fillets gave rise to a delay of lipid oxidation as well as an improvement of the sensory quality, mainly in the case of conventional lighting conditions. Copyright © 2005 Society of Chemical Industry     

The effects of natural antioxidants and lighting conditions on the quality characteristics of gilt‐head sea bream fillets (Sparus aurata) packaged in a modified atmosphere

The effects of lighting conditions and the application of natural antioxidants (rosemary extract and ascorbic acid) on the shelf‐life of gilt‐head sea bream fillets (Sparus aurata) packaged in a modified atmosphere (MAP) and stored at 1 ± 1 °C were studied. Lighting with low‐UV colour‐balanced lamps led to an extension of shelf‐life compared with that under supermarket fluorescent tubes, as assessed by lipid oxidation (TBARS value) and sensory evaluation. The application of antioxidants to the surface of MAP fillets delayed lipid oxidation besides improving the sensory quality. Rosemary extract was more effective than ascorbic acid in delaying lipid oxidation under both kinds of lighting. The effect of ascorbic acid was greater in the samples illuminated by low‐UV tubes than in those stored under conventional lighting. However, the effectiveness of rosemary extract was similar in both kinds of lighting conditions. Copyright © 2004 Society of Chemical Industry     

响应面法优化天然抗氧化剂抑制调理鸡排褪色和脂质氧化工艺

目的：为延缓调理鸡排贮藏期间的褪色和脂质氧化,研究迷迭香提取物和抗坏血酸对其红度（a*）值和脂肪氧化的影响。方法：采用单因素试验结合中心组合试验设计,对腌制液中迷迭香提取物和抗坏血酸的添加量进行优化,以a*值和脂肪氧化值作为响应值筛选最佳配比。结果：单因素和响应面试验结果表明,迷迭香提取物和抗坏血酸添加量对鸡排a*值和脂肪氧化值具有显著影响。以a*值和脂肪氧化值为响应值,得到2 个二次多项式回归方程,决定系数R2分别为0.932 0、0.886 3,失拟项的P值均大于0.05,说明2 个模型均建立有效。迷迭香提取物的一次项（P＜0.05）、抗坏血酸的一次项和二次项（P＜0.01）对鸡排a*值影响显著;迷迭香提取物的一次项（P＜0.01）和抗坏血酸的二次项（P＜0.05）对脂肪氧化影响显著。结论：当设定a*值最高、脂肪氧化值最低时,获得最佳复配参数为迷迭香添加量0.198 g/kg、抗坏血酸添加量0.255 g/kg,经验证实验测得50 d后调理鸡排的a*值为21.88,脂肪氧化值为0.59 mg/kg,与拟合结果一致。     

Stabilisation of colour and odour of beef patties by using lycopene‐rich tomato and peppers as a source of antioxidants

Beef patties containing natural antioxidants—cayenne hot pepper, red sweet pepper, lycopene‐rich tomato pulp (LRTP) and extract of tomato rich in lycopene (Lyc‐O‐Mato?)—and packaged in modified atmosphere were evaluated for storage stability at 2 ± 1 °C by measuring CIE a* values, surface metmyoglobin, TBARS, psychrotrophic bacteria counts and sensory off‐odour and discolouration. Results demonstrated that the addition of ground peppers (both sweet and hot) to beef patties delayed and inhibited very significantly (p < 0.05) the oxidation of both myoglobin and lipid as well as the growth of psychrotrophic bacteria. As a consequence, and according to instrumental and sensory results of meat colour and odour, the shelf life of beef patties was extended from about 4 to about 16 days. Capsaicinoid‐rich cayenne hot pepper exerted a more intense antioxidative effect than capsaicinoid‐free red sweet pepper. The addition of lycopene‐enriched tomato products (LOM and LRTP) was not as effective as treatment with peppers, although they exerted a significant (p < 0.05) antioxidative effect too, depending on the lycopene concentration. These tomato products delayed meat deterioration to a varying extent, so that the shelf life of treated beef patties ranged between 8 and 12 days. © 2003 Society of Chemical Industry     

Comparison of the Stability of Pelargonidin-based Anthocyanins in Strawberry Juice and Concentrate

Strawberries were processed into juice (8° Brix) and concentrate (65° Brix) and different lots were fortified with pelargonidin 3‐glucoside, pelargonidin 3‐sophoroside, and acylated pelargonidin 3‐sophoroside 5‐glucoside. Changes in pigment concentration, color (CIE L*a*b*) and ascorbic acid content were monitored during storage at 25 °C. Anthocyanin and ascorbic acid degradations followed 1^st order reaction kinetics. Fortification increased the half‐life of the pigments from 3.5 to 5 d in concentrate and from 5 to 12 d in juice. The half‐life of ascorbic acid was 2 d in juice samples and ranged from 3 to 10 d in concentrate samples. Both systems showed changes in chroma and hue angle, but maintained L* values.     

Use of rosemary and Hibiscus sabdariffa in production of kavurma,a cooked meat product

BACKGROUND: Spices are used in different types of foods to improve flavours and are well known for their antioxidant properties. The objective of this study was to determine the effects of rosemary and Hibiscus sabdariffa on the quality attributes of kavurma, a cooked meat product. RESULTS: pH values of samples remained constant (P > 0.05) at about 6.35 during the cooking period, and addition of H. sabdariffa, rosemary or butylated hydroxytoluene (BHT) did not significantly affect pH values (P > 0.05). However, addition of antioxidants decreased (P < 0.05) thiobarbituric acid‐reactive substance (TBARS) values, the highest values being observed in control samples. Lightness (Hunter L) values of control samples increased (P < 0.05) from 28.79 to 37.91 during the first 20 min of cooking. Hunter a and b values were significantly affected (P < 0.05) by process time and addition of antioxidants. Addition of BHT, rosemary or H. sabdariffa did not affect the overall sensory attributes of kavurma during the cooking process. CONCLUSION: Colour values changed during the cooking process, mainly as a result of browning reactions. Addition of rosemary or H. sabdariffa enhanced the colour attributes of kavurma during cooking. Rosemary and H. sabdariffa could be used to modify the quality characteristics and obtain kavurma with a low TBARS value and probably a longer shelf‐life. Copyright © 2009 Society of Chemical Industry     

Biochemical,microbiological and sensory changes in shrimp (Panaeus aztecus) dipped in different solutions using face‐centred central composite design

Biochemical, microbiological and sensory changes during shelf‐life at ?1 °C were determined in shrimp (Panaeus aztecus) previously dipped in ascorbic acid, citric acid, potassium sorbate and 4‐hexyl resorcinol solutions using face‐centred central composite design. Microbiological count, trimethylamine and hypoxantine production were measured. The lowest level of the total psychrotrophic bacteria, hypoxantine and trimethylamine were found in samples dipped in all containing chemicals solutions comparing to control treatment. Sensory studies showed that treatment A (ascorbic acid 4.50, citric acid 0.12, potassium sorbate 18.60 and 4‐hexyl resorcinol 0.25, all g L^?1) and B (ascorbic acid 4.37, citric acid 1.26, potassium sorbate 7.03 and 4‐hexyl resorcinol 0.25, all g L^?1) did not alter the typical sensory features of shrimp and were effective at delaying the bitter off‐flavour formation for 26 days. This study constitutes a promising alternative to extent shelf‐life of shrimp kept at ?1 °C without freezing.     

Extension of the display life of lamb with an antioxidant active packaging

Fresh lamb steaks were treated with three different preparations of natural antioxidants: one group was packaged with a rosemary active film, the second group was packaged with an oregano active film, and the third group was sprayed on the meat surface with a rosemary extract before packaging in a high-oxygen atmosphere. Samples were stored under illumination at 1 ± 1 °C for 13 days. Metmyoglobin formation, lipid oxidation (TBARS), instrumental colour (CIE a^*), psychrotrophic bacterial counts (PCA), sensory discolouration and off-odour were determined. The use of a rosemary extract, a rosemary active film or an oregano active film resulted in enhanced oxidative stability of lamb steaks. Active films with oregano were significantly more efficient than those with rosemary, exerting an effect similar to that of direct addition of the rosemary extract; in fact, they extended fresh odour and colour from 8 to 13 days compared to the control.     

水分散型迷迭香抗氧化剂的制备及其在猪肉糜中的抗氧化效果的评价

本文建立了同时检测迷迭香提取物中五种成分(鼠尾草酚、鼠尾草酸、迷迭香酸、齐墩果酸和熊果酸)含量的高效液相色谱方法,优化了水分散型迷迭香抗氧化剂的制备条件,并将其添加到猪肉糜中,测定其抗氧化效果。结果表明,水分散型迷迭香抗氧化剂的最优制备条件是:聚甘油脂肪酸酯与吐温80的复配比例为1:5(m/m),油水相比例为4:6(m/m),乳化转数2800 r/min,该条件下制备的抗氧化剂粒径为318.83 nm。猪肉糜中添加0.03%的水分散型迷迭香抗氧化剂,能够显著(P<0.05)减缓L*和a*的下降,抑制菌落总数的增加,延缓氧化和腐败变质,货架期相比未添加组可延长4 d。     

Effect of natural antioxidants on oxidative stability of cooked, refrigerated beef and pork

ABSTRACT:  The effect of grape seed extract (GS; 0.01% and 0.02%), oleoresin rosemary (OR; 0.02%) and water-soluble oregano extract (WS; 0.02%) on oxidative and color stability of cooked beef and pork patties stored at 4 °C for 8 d was determined. Fresh beef or pork lean and trim were ground, mixed (30% fat), and divided into 5 portions. Antioxidants mixed with salt (2%) were added. Patties were formed, cooked to an internal temperature of 71 °C, overwrapped in PVC, and stored at 4 °C. Lipid oxidation, assessed using thiobarbituric acid reactive substances (TBARS) and sensory evaluation, instrumental and visual color, and pH were determined after 0, 2, 4, 6, and 8 d. Based on TBARS values and off-odors associated with lipid oxidation such as rancidity, wet cardboard (for beef patties), and grassy (for beef and pork patties), grape seed extract resulted in the best antioxidant activity in both meat species. It did not change instrumental color measures of redness, yellowness, or color intensity, and appeared to reduce visual green discoloration in beef patties. The higher GS concentration (0.02%) exhibited more antioxidant activity than the lower concentration (0.01%). Therefore, grape seed extract at 0.02% has the potential to reduce oxidative rancidity and improve shelf life of refrigerated cooked beef and pork patties.     

Inhibition of Lipid Oxidation and Rancidity in Precooked Pork Patties by Radical‐Scavenging Licorice (Glycyrrhiza glabra) Extract

This study investigated the efficacy of licorice extract (LE) to curtail lipid oxidation and protect sensory attributes of ground pork during refrigerated and frozen storage. Pork patties (20% fat) were formulated with 0%, 0.02%, 0.05%, and 0.1% (meat basis) LE or rosemary extract (RE) as comparison or 0.01% (fat basis) BHA with 0 or 1.5% NaCl. Raw and precooked (75 °C) patties were packaged in polyvinylchloride overwrapped trays and stored at 2 °C up to 7 and 14 d, respectively, or at –20 °C up to 6 mo. Lipid oxidation (thiobarbituric acid‐reactive substances [TBARS]) and sensory attributes of stored patty samples were evaluated, radical scavenging activity of the LE was measured, and the active phenolic compounds were identified. Cooking yield (<85%) was similar among antioxidant treatments, and lipid oxidation was minimal in refrigerated or frozen raw samples. However, TBARS values in refrigerated precooked control patties (0.22 mg/kg) rose to 9.3 to 9.4 mg/kg after 14 d, compared to 3.4 to 4.4 and 4.4 to 6.9 mg/kg in patties treated with 0.1% LE and RE, respectively. In frozen precooked samples, TBARS (0.22 mg/kg) increased to 1.3 mg/kg (P < 0.05) in control patties after 6 mo and had no significant change in patties treated with 0.1% LE or 0.01% butylated hydroxyanisol. Sensory panel evaluation confirmed strong inhibition of rancidity production by LE, corroborating its remarkable antiradical activity due to the presence of multiple phenolics. The results indicate that licorice has great potential as a natural antioxidative additive to extend the shelf‐life of precooked pork.     

Effect of Capsicum annuum (Red Sweet and Cayenne) and Piper nigrum (Black and White) Pepper Powders on the Shelf Life of Fresh Pork Sausages Packaged in Modified Atmosphere

ABSTRACT Capsicum annuum (red sweet and hot cayenne) and Piper nigrum (black and white) pepper powders were evaluated for inhibition of oxidative reactions and extension of the shelf life of fresh pork sausages packaged in a modified atmosphere. Sausages containing either red sweet pepper or cayenne pepper (0.1%, 0.5%, or 2%) or black or white pepper (0.1%, 0.5%, or 1%) were packaged in a modified atmosphere of 80% O₂+ 20% CO₂, stored for 16 d in the dark at 2 °C, and analyzed each 4 d for pH, CIE L*, a*, and b*, 2‐thiobarbituric acid‐reactive substances (TBARS), psychrotrophic aerobes, sensory discoloration, and off‐odor. Results demonstrated that Capsicum peppers (sweet red and hot cayenne) enhanced red color but failed to prevent discoloration, whereas they were very effective in inhibiting lipid oxidation, chiefly at the highest concentration used (2%), which resulted in a delay of off‐odor formation. Piper peppers (black and white) significantly delayed discoloration with small modification of sausage color; furthermore, they also inhibited lipid oxidation, which led to a delay of off‐odor formation, particularly in the form of black pepper. Besides this, all those spices inhibited microbial growth when added at the highest concentration (1%Piper and 2%Capsicum).     

Effect of sub‐freezing storage (−6, −9 and −12 °C) on quality and shelf life of beef

Based on the results of low field nuclear magnetic resonance (LF‐NMR) in our current study (the frozen state of ?6, ?9 and ?12 °C were nearly the same with extremely low free water content), ?6, ?9 and ?12 °C was designated as sub‐freezing temperatures. The effects of sub‐freezing storage compared with conventional chilling (4 °C), superchilling (?1 °C) and conventional freezing (?18 °C) on the quality and shelf life of beef were analysed. Results showed that the shelf life of beef is extended to 84 and 126 day at ?6 °C and ?9 °C, respectively. However, the TVB‐N values of the samples stored at ?12 °C and ?18 °C remained below 15 mg/100 g even on 168 day. Furthermore, shear force, colour, pH, thiobarbituric acid reactive substances (TBARS) and sensory properties were also measured. Consequently, the sub‐freezing storage has significantly extended the shelf life of beef compared to chilling and superchilling (P < 0.05). Moreover, no significant difference (P > 0.05) was found between the indicators for quality and shelf life of samples stored at ?12 and ?18 °C throughout 168 days.     

Extension of the display life of lamb with an antioxidant active packaging

Fresh lamb steaks were treated with three different preparations of natural antioxidants: one group was packaged with a rosemary active film, the second group was packaged with an oregano active film, and the third group was sprayed on the meat surface with a rosemary extract before packaging in a high-oxygen atmosphere. Samples were stored under illumination at 1 ± 1 °C for 13 days. Metmyoglobin formation, lipid oxidation (TBARS), instrumental colour (CIE a¹), psychrotrophic bacterial counts (PCA), sensory discolouration and off-odour were determined. The use of a rosemary extract, a rosemary active film or an oregano active film resulted in enhanced oxidative stability of lamb steaks. Active films with oregano were significantly more efficient than those with rosemary, exerting an effect similar to that of direct addition of the rosemary extract; in fact, they extended fresh odour and colour from 8 to 13 days compared to the control.     

Combined Effect of Chitosan and Oregano Essential Oil Dip on the Microbiological, Chemical, and Sensory Attributes of Red Porgy (Pagrus pagrus) Stored in Ice

The combined effect of chitosan and oregano essential oil dip on shelf life of whole red porgy (Pagrus pagrus) stored in ice under refrigeration was investigated for a period up to 20 days. Quality attributes monitored during storage included microbiological (total viable counts, Pseudomonas spp., H₂S-producing bacteria including Shewanella putrefaciens, Enterobacteriaceae, and lactic acid bacteria), physicochemical (pH, thiobarbituric acid reactive substances (TBARS), total volatile basic nitrogen (TVB-N), trimethylamine (TMA), and color), and sensory (odor and taste) parameters. Untreated red porgy was used as the control sample. Regarding the chemical indicators of spoilage, TBARS values for all treatments were equal to or less than 0.4 mg MDA?kg^?1 throughout the 20-day storage period. pH values varied between 6.6 (day 0) and 6.9 (day 14) for the various treatments. TVB-N values increased gradually during storage reaching the proposed acceptability limit (30 mg N?100 g^?1) on day 13 for control samples, days 15–16 for samples treated with oregano essential oil, day 20 for samples treated with chitosan, and >20 days for samples treated with chitosan plus oregano essential oil. Likewise, TMA values reached the proposed limit (5–6 mg N?100 g^?1) for red porgy on days 11–12, 14–15, 19–20, and >20, respectively. Finally, sensory evaluation data were in general agreement with microbiological data indicating a product shelf life of ca. 11 days for control samples, 16 days for samples treated with oregano essential oil, 18 days for samples treated with chitosan, and 19–20 days for samples treated with chitosan plus oregano essential oil.     

Effects of rosemary and sage tea extracts on the sensory,chemical and microbiological changes of vacuum‐packed and refrigerated sardine (Sardina pilchardus) fillets

The effect of the natural antioxidants and antimicrobials from ethanol extracts of rosemary and sage tea on sensory, chemical [Total volatile basic nitrogen (TVB‐N), thiobarbituric acid reactive substances (TBARs), peroxide value (PV), free fatty acid (FFA)] and microbiological (total viable count‐TVC and total coliform count) changes of vacuum‐packaged sardine (Sardina pilchardus) fillets stored at 3 ± 1 °C was investigated for 20 days. The fish fillets were divided into three groups: untreated group (control, C) and treated groups that were immersed in a 1 L of distilled water containing 10 g rosemary (R group) or sage tea (S group) extracts for 4 min. The shelf life of sardine fillets was found to be 13 days for control (C), 20 days for R and S groups according to sensory assessment results, whose corresponded microbiological assessment showed a shorter shelf life (5 days for C group, 9 for R and S groups). At the end of storage period, TBARs values were 0.98 mg malonaldehyde kg^?1 for C group, 0.66 malonaldehyde kg^?1 for R group and 1.44 mg malonaldehyde kg^?1 for S group. Microbiological results showed that natural compounds from rosemary and sage tea resulted in a lower bacterial growth in fish fillets during the storage period.