Screening of phytochemicals in fresh lamb meat patties stored in modified atmosphere packs: influence on selected meat quality characteristics |
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Authors: | Ava Isabel Andrés Nieto Michael N O’Grady Juan Ignacio Gutierrez Joseph P Kerry |
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Affiliation: | 1. Ciencia y Tecnología de los Alimentos Escuela de Ingenierías Agrarias, Universidad de Extremadura, Ctra. Cáceres s/n 06071 Badajoz, Spain;2. Food Packaging Group, Department of Food and Nutritional Sciences, University College Cork, National University of Ireland, Western Road, Cork, Ireland |
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Abstract: | This study was carried out to determine the antioxidant activity of phytochemicals and plant extracts in fresh lamb patties. Quality indices such as colour (Hunter L* a* b*), lipid oxidation (TBARS) and pH were measured over an 8‐day storage period. Resveratrol, citroflavan‐3‐ol, olive leaf extract and Echinacea purpurea were added to raw minced M. longissimus dorsi lamb patties, at concentrations ranging from 0–400 mg kg?1 lamb meat, stored in high oxygen modified atmospheres packs (75% O2:25% CO2) for up to 8 days at 4 °C. The pH of the lamb meat was not significantly affected by the addition of the phytochemicals and plant extracts examined (P > 0.05). Resveratrol and citroflavan‐3‐ol decreased (P < 0.05) lipid oxidation in raw lamb patties during storage and increased a* values (P < 0.05), relative to controls. By contrast, olive leaf extract and Echinacea purpurea did not exhibit antioxidant activity or promote higher a* values relative to controls. Results obtained demonstrate potential for the development of functional meats using plant extracts such as resveratrol and citroflavan‐3‐ol. |
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Keywords: | Citroflavan‐3‐ol colour Echinacea purpurea lipid oxidation natural antioxidants olive leaf extract polyphenol content phytochemicals resveratrol |
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