Asian-Australasian Journal of Animal Sciences

Asian Australasian Association of Animal Production Societies (아세아태평양축산학회)
권호 표지
DOI QR코드

DOI QR Code

Effect of Various Phyto-extracts on Physico-chemical, Colour, and Oxidative Stability of Pork Frankfurters

  • Wagh, Rajesh V. (Department of Food and Environmental Sciences, University of Helsinki) ;
  • Chatli, Manish K. (Department of Livestock Products Technology, College of Veterinary Science, Guru Angad Dev Veterinary and Animal Sciences University) ;
  • Ruusunen, Marita (Department of Food and Environmental Sciences, University of Helsinki) ;
  • Puolanne, Eero (Department of Food and Environmental Sciences, University of Helsinki) ;
  • Ertbjerg, Per (Department of Food and Environmental Sciences, University of Helsinki)
  • Received : 2014.09.16
  • Accepted : 2015.01.19
  • Published : 2015.08.01
Download PDF
⟨ Previous Next ⟩

Abstract

Lipid oxidation, colour stability and physico-chemical quality of pork frankfurters with the incorporation of 0.30% sea buckthorn (SBT), 0.10% grape seed (GSE), 0.03% green tea (GTE), 0.12% fenugreek seed (FSE) and 0.10% Acacia catechu (ACE) were studied during 20 days of refrigerated aerobic storage. The SBT and ACE were identified as being the most effective antioxidants to retard lipid oxidation with the potency decreasing in the following order: SBT>ACE>GSE>GTE>FSE based on thiobarbituric acid reacting substances, peroxide value and free fatty acids. In all samples pH and $a_w$ decreased during storage period. The $L^*$ value of treated as well as control samples decreased over time while SBT and ACE exhibited an increased redness producing higher $a^*$ values than other treatments. However, GTE was more effective in increasing $b^*$ values than other treatments at the end of storage. The results suggest that functional plant-derived extracts can be valuable to the modification of frankfurter formulations for improved oxidative stability as well as quality characteristics.

Keywords

References

  1. Armenteros, M., D. Morcuende, S. Ventanas, and M. Estevez. 2013. Application of natural antioxidants from Strawberry tree (Arbutus Unedo L.) and Dog rose (Rosa Canina L.) to frankfurters subjected to refrigerated storage. J. Integr. Agric. 12:1972-1981. https://doi.org/10.1016/S2095-3119(13)60635-8
  2. Bal, L. M., V. Meda, S. N. Naik, and S. Satya. 2011. Sea buckthorn berries: a potential source of valuable nutrients for nutraceuticals and cosmoceuticals. Food Res. Int. 44:1718-1727. https://doi.org/10.1016/j.foodres.2011.03.002
  3. Barbut, S., D. B. Josephson, and A. J. Maurer. 1985. Antioxidant properties of Rosemary oleoresin in Turkey sausage. J. Food Sci. 50:1356-1359. https://doi.org/10.1111/j.1365-2621.1985.tb10476.x
  4. Cavenaghi-Altemio, A. D., L. B. Alcade, and G. G. Fonseca. 2013. Low-fat frankfurters from protein concentrates of tilapia viscera and mechanically separated tilapia meat. Food Sci. Nutr. 1:445-451. https://doi.org/10.1002/fsn3.42
  5. Cayre, M. E., G. Vignolo, and O. Garro. 2003. Modeling lactic acid bacteria growth in vacuum-packaged cooked meat emulsions stored at three temperatures. Food Microbiol. 20:561-566. https://doi.org/10.1016/S0740-0020(02)00154-5
  6. Devatkal, S. K., P. R. Thorat, M. Manjunatha, and R. K. Anurag. 2012. Comparative antioxidant effect of aqueous extracts of curry leaves, fenugreek leaves and butylated hydroxytoluene in raw chicken patties. J. Food Sci. Technol. 49:781-785. https://doi.org/10.1007/s13197-011-0511-0
  7. Fernandez, M. C. D. and J. M. Z. Rodriguez. 1991. Lipolytic and oxidative changes in 'chorizo' during ripening. Meat Sci. 29:99-107. https://doi.org/10.1016/0309-1740(91)90057-W
  8. Fernandez-Lopez, J., L. Sevilla, E. Sayas-Barbera, C. Navarro, F. Marin, and J. A. Perez-Alvarez. 2003. Evaluation of the antioxidant potential of Hyssop (Hyssopus officinalis L.) and Rosemary (Rosmarinus officinalis L.) extracts in cooked pork meat. J. Food Sci. 68:660-664. https://doi.org/10.1111/j.1365-2621.2003.tb05727.x
  9. Fernandez-Salguero, J., R. Gomez, and M. A. Carmona. 1993. Water activity in selected high-moisture foods. J. Food Compost. Anal. 6:364-369. https://doi.org/10.1006/jfca.1993.1040
  10. Frankel, E. N. 1991. Review - Recent advances in lipid oxidation. J. Sci. Food Agric. 54:495-511. https://doi.org/10.1002/jsfa.2740540402
  11. Juntachote, T., E. Berghofer, S. Siebenhandl, and F. Bauer. 2006. The antioxidative properties of holy basil and galangal in cooked ground pork. Meat Sci. 72:446-456. https://doi.org/10.1016/j.meatsci.2005.08.009
  12. Juntachote, T., E. Berghofer, S. Siebenhandl, and F. Bauer. 2007. The effect of dried galangal powder and its ethanolic extracts on oxidative stability in cooked ground pork. LWT - Food Sci. Technol. 40:324-330. https://doi.org/10.1016/j.lwt.2005.08.008
  13. Kim, E., D. Coelho, and F. Blachier. 2013. Review of the association between meat consumption and risk of colorectal cancer. Nutr. Res. 33:983-994. https://doi.org/10.1016/j.nutres.2013.07.018
  14. Koniecko, E. S. 1979. Handbook for Meat Chemists. Avery Publishing Group Inc., Wayne, NJ, USA. pp. 53-55.
  15. Lau, D. W. and A. J. King. 2003. Pre- and post-mortem use of grape seed extract in dark poultry meat to inhibit development of thiobarbituric acid reactive substances. J. Agric. Food Chem. 51:1602-1607. https://doi.org/10.1021/jf020740m
  16. Li, T. S. C. and W. R. Schroeder. 1996. Sea buckthorn (Hippophae rhamnoides L.): A multipurpose plant. Hort. Technol. 6:370-380.
  17. Li, X., C. Liu, L. Yang, and R. Chen. 2011. Phenolic compounds from the aqueous extract of Acacia catechu. J. Asian Nat. Prod. Res. 13:826-830. https://doi.org/10.1080/10286020.2011.597384
  18. Lorenzo, J. M., R. M. Gonzalez-Rodriguez, M. Sanchez, I. R. Amado, and D. Franco. 2013. Effects of natural (Grape seed and Chestnut extract) and synthetic antioxidants (Buthylatedhydroxytoluene, BHT) on the physical, chemical, microbiological and sensory characteristics of dry cured sausage "chorizo". Food Res. Int. 54:611-620. https://doi.org/10.1016/j.foodres.2013.07.064
  19. Mc Carthy, T. L., J. P. Kerry, J. F. Kerry, P. B. Lynch, and D. J. Buckley. 2001. Assessment of the antioxidant potential of natural food and plant extracts in fresh and previously frozen pork patties. Meat Sci. 57:177-184. https://doi.org/10.1016/S0309-1740(00)00090-5
  20. Michel, T., E. Destandau, G. Le Floch, M. E. Lucchesi, and C. Elfakir. 2012. Antimicrobial, antioxidant and phytochemical investigations of sea buckthorn (Hippophae rhamnoides L.) leaf, stem, root and seed. Food Chem. 131:754-760. https://doi.org/10.1016/j.foodchem.2011.09.029
  21. Nissen, L. R., D. V. Byrne, G. Bertelsen, and L. H. Skibsted. 2004. The antioxidative activity of plant extracts in cooked pork patties as evaluated by descriptive sensory profiling and chemical analysis. Meat Sci. 68:485-495. https://doi.org/10.1016/j.meatsci.2004.05.004
  22. Nutan, M. Modi, C. S. Dezzutti, S. Kulshreshtha, A. K. S. Rawat, S. K. Srivastava, S. Malhotra, A. Verma, U. Ranga, and S. K. Gupta. 2013. Extracts from Acacia catechu suppress HIV-1 replication by inhibiting the activities of the viral protease and tat. Virol. J. 10:309. https://doi.org/10.1186/1743-422X-10-309
  23. Ozvural, E. B. and H. Vural. 2011. Grape seed flour is a viable ingredient to improve the nutritional profile and reduce lipid oxidation of frankfurters. Meat Sci. 88:179-183. https://doi.org/10.1016/j.meatsci.2010.12.022
  24. Papuc, C., V. Nicorescu, N. C. Durdun, D. C. Crivineanu, and G. V. Goran. 2009. The protective effect of sea buckthorn alcoholic extract upon proteins and lipids from refrigerated beef and pork. Vet. Med. 55:94-100.
  25. Reddy, G. V., A. R. Sen, P. N. Nair, K. S. Reddy, K. K. Reddy, and N. Kondaiah. 2013. Effects of grape seed extract on the oxidative and microbial stability of restructured mutton slices. Meat Sci. 95:288-294. https://doi.org/10.1016/j.meatsci.2013.04.016
  26. Sachindra, N. M. and N. S. Mahendrakar. 2010. Stability of carotenoids recovered from shrimp waste and their use as colorant in fish sausage. J. Food Sci. Technol. 47:77-83. https://doi.org/10.1007/s13197-010-0019-z
  27. Salejda, A. M., G. Krasnowska, and U. Tril. 2011. Attempt to utilize antioxidant properties of green tea extract in the production of model meat products. Zywnosc-Nauka Technol. Jakosc. 18:107-118.
  28. Sebranek, J. G., V. J. H. Sewalt, K. L. Robbins, and T. A. Houser. 2005. Comparison of a natural Rosemary extract and BHA/BHT for relative antioxidant effectiveness in pork sausage. Meat Sci. 69:289-296. https://doi.org/10.1016/j.meatsci.2004.07.010
  29. Wardlaw, F., G. Skelley, M. Johnson, and J. Acton. 1973. Changes in meat components during fermentation, heat processing and drying of a summer sausage. J. Food Sci. 38:1228-1231. https://doi.org/10.1111/j.1365-2621.1973.tb07244.x
  30. Witte, V. C., G. F. Krause, and M. E. Bailey. 1970. A new extraction method for determining 2-thiobarbituric acid values of pork and beef during storage. J. Food Sci. 35:582-585. https://doi.org/10.1111/j.1365-2621.1970.tb04815.x

Cited by

  1. Applications of Wine Pomace in the Food Industry: Approaches and Functions vol.16, pp.1, 2016, https://doi.org/10.1111/1541-4337.12238
  2. Ipomoea batatas as a novel binding agent for hot-set restructured binding systems and green coffee bean for improved lipid oxidative stability and storage quality vol.47, pp.5, 2017, https://doi.org/10.1108/NFS-04-2017-0066
  3. vol.47, pp.5, 2017, https://doi.org/10.1108/NFS-03-2017-0060
  4. Response surface optimization of extraction protocols to obtain phenolic rich antioxidant from sea buckthorn and their potential application into model meat system vol.54, pp.6, 2017, https://doi.org/10.1007/s13197-017-2588-6
  5. Effect of Green Coffee Bean Extract on the Lipid Oxidative Stability and Storage Quality of Restructured Mutton Blocks Containing Colocasia esculenta, a Novel Binding Agent vol.6, pp.4, 2017, https://doi.org/10.1007/s40003-017-0283-5
  6. seed extract on lipid and protein oxidation in raw ground pork during refrigerated storage vol.48, pp.1, 2018, https://doi.org/10.1108/NFS-02-2017-0031
  7. Optimisation of extraction protocol for Carica papaya L. to obtain phenolic rich phyto-extract with prospective application in chevon emulsion system pp.0975-8402, 2018, https://doi.org/10.1007/s13197-018-3456-8
  8. The effect of bioactive components of plant origin on the physicochemical and sensory characteristics of functional sausages pp.0101-2061, 2019, https://doi.org/10.1590/fst.03018
  9. Effects of protein oxidation on the texture and water-holding of meat: a review pp.1549-7852, 2019, https://doi.org/10.1080/10408398.2018.1498444
  10. , a novel natural ingredient for improved lipid oxidative stability and storage quality of chevon sausages vol.48, pp.4, 2018, https://doi.org/10.1108/NFS-10-2017-0212
  11. Inhibition of lipid and protein oxidation in raw ground pork by Terminalia arjuna fruit extract during refrigerated storage vol.32, pp.2, 2019, https://doi.org/10.5713/ajas.17.0882
  12. Functional goat meat nuggets fortified with novel bioactive Carica papaya L. and Origanum vulgare extracts and storage stability thereof vol.50, pp.2, 2020, https://doi.org/10.1108/nfs-12-2018-0334
  13. Acacia seed proteins: Low or high quality? A comprehensive review vol.19, pp.1, 2020, https://doi.org/10.1111/1541-4337.12508
  14. Evaluation of antioxidant potential of nonconventional plant sources for the enhancement of shelf life of ghee vol.45, pp.1, 2015, https://doi.org/10.1111/jfpp.15000