A comprehensive insight into the effects of microbial spoilage, myoglobin autoxidation, lipid oxidation, and protein oxidation on the discoloration of rabbit meat during retail display

Wang, Zhaoming; Tu, Juncai; Zhou, Hui; Lu, An; Xu, Baocai

doi:10.1016/j.meatsci.2020.108359

Cited by 69 publications

(47 citation statements)

References 51 publications

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“…Thus, to ensure meat safety through the management of food quality during storage it is important to develop models describing and predicting the quality of the product in a wide range of temperatures. Previously, various mathematical models were implemented to describe the quality indices of food during a storage period [ 11 , 12 , 13 , 14 , 15 , 16 , 17 ]. The Arrhenius equation was used to predict the temperature dependency of the lipid protein oxidation as well as the microbiological quality of rabbit meat [ 11 , 12 ], pork sausages [ 16 , 18 ], bream fillets [ 19 ], minced beef [ 20 ] and the lipid oxidation of canola and sesame oils [ 14 ] as well as Kilka fish oil [ 15 ].…”

Section: Introductionmentioning

confidence: 99%

Predictive Modeling of Changes in TBARS in the Intramuscular Lipid Fraction of Raw Ground Beef Enriched with Plant Extracts

Kaczmarek

Muzolf-Panek

2021

Antioxidants

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The aim of the study was to develop and compare the predictive models of lipid oxidation in minced raw beef meat enriched with selected plant extracts (allspice, basil, bay leaf, black seed, cardamom, caraway, cloves, garlic, nutmeg, onion, oregano, rosemary and thyme) expressed as value changes of TBARS (thiobarbituric acid reactive substances) in various time/temperature conditions. Meat samples were stored at the temperatures of 4, 8, 12, 16 and 20 °C. The value changes of TBARS in samples stored at 12 °C were used as the external validation dataset. Lipid oxidation increased significantly with storage time and temperature. The rate of this increase varied depending on the addition of the plant extract and was the most pronounced in the control sample. The dependence of lipid oxidation on temperature was adequately modeled by the Arrhenius and log-logistic equation with high average R2 coefficients (≥0.98) calculated for all extracts. Kinetic models and artificial neural networks (ANNs) were used to build the predictive models. The obtained result demonstrates that both kinetic Arrhenius (R2 = 0.972) and log-logistic (R2 = 0.938) models as well as ANN (R2 = 0.935) models can predict changes in TBARS in raw ground beef meat during storage.

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Section: Introductionmentioning

confidence: 99%

Predictive Modeling of Changes in TBARS in the Intramuscular Lipid Fraction of Raw Ground Beef Enriched with Plant Extracts

Kaczmarek

Muzolf-Panek

2021

Antioxidants

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“…Other studies showed the same trend [18,64]. Particularly, yellowness has great influence on meat discoloration [73] generally associated to the accumulation of metmyoglobin on the meat surface [74]. Wang et al [73] showed that yellowness is positively correlated with different factors, such as microbial spoilage, myoglobin autoxidation, lipid oxidation, and protein oxidation.…”

Section: Colour Analysismentioning

confidence: 91%

Olive Leaf Extract (OLE) Addition as Tool to Reduce Nitrate and Nitrite in Ripened Sausages

Difonzo

Totaro

Caponio

et al. 2022

Foods

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Olive leaf extract (OLE) is known to be a source of phenolic compounds with antioxidant and antimicrobial activities. This study investigated the effects of the OLE addition to reduce nitrate/nitrite (NO) content on the physico-chemical features of ripened pork sausages. Seven formulations of pork sausages were set up: CTRL (0 mg/kg OLE; 300 mg/kg NO), Tr1 (200 mg/kg OLE; 150 mg/kg NO), Tr2 (400 mg/kg OLE; 150 mg/kg NO), Tr3 (800 mg/kg OLE; 150 mg/kg NO), Tr4 (200 mg/kg OLE; 0 mg/kg NO), Tr5 (400 mg/kg OLE; 0 mg/kg NO), and Tr6 (800 mg/kg OLE; 0 mg/kg NO). At the end of the ripening period, all the samples were within hygienic limits and the substitution of the additives with OLE allowed the reduction of NO residual contents. Both OLE and NO influenced the colour parameters. At the highest dose of OLE, both alone and in combination with reduced dose of NO, no significant differences in terms of moisture, pH, and aw were found compared to CTRL. In absence of NO, a significant reduction of weight loss was observed. Moreover, in the samples without NO a reduction of the hardness was detected. Finally, the oxidative stability test showed that the increase of the OLE amount prolonged the induction time.

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“…In fact, higher Mb concentrations lead to rapid oxidation and a decrease in color stability in beef muscles. e consumer rejection occurred at 40% MetMb in meat products [2]. As shown in Figure 1, antioxidants (BHT and PHE) are efficient (P < 0.05) in avoiding MetMb oxidation and maintaining the red color of beef meat until the 14 th day of storage.…”

Section: Protein Oxidationmentioning

confidence: 96%

“…Extending the shelf life of meat and meat products through the control of chemical processes and microbial contamination, both within and upon product surfaces, is important to guarantee that the safety, quality, and nutritional status of products are preserved throughout the distribution chain for as long as possible, effectively attaining consumers for consumption [1][2][3]. Nowadays, the use of antioxidants from plant matrices and their by-products emphasizes the necessity of antioxidant solutions for the meat industry since consumers perceive them as safe and are Generally Recognized as Safe (GRAS) [4,5].…”

Section: Introductionmentioning

confidence: 99%

Pistachio Hull Extract as a Practical Strategy to Extend the Shelf Life of Raw Minced Beef: Chemometrics in Quality Evaluation

Elhadef

Ennouri

Fourati

et al. 2021

Evidence-Based Complementary and Alternative Medicine

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The agricultural processing industry produces a notable quantity of by-products rich in bioactive compounds, which can be exploited for agri-food applications. From pistachio industrial processing, pistachio’s hull is one of the major by-products. This work aimed to evaluate the potential of pistachio hull, as a potential source of natural antioxidant, to preserve the meat quality. Here, we investigated the impact of aqueous pistachio hull extract (PHE) at 0.156% (PHE1), 0.312% (PHE2), and 0.625% (PHE3) on the quality of raw minced beef meat stored for 14 days at 4°C. At the end of storage, mesophilic total viable plate, psychotropic and Enterobacteriaceae counts, showed significantly lower ( P < 0.05 ) microbial count in PHE samples. PHE3 revealed a powerful inhibitory effect on lipid/protein oxidation, and sensory characteristics were positively ( P < 0.05 ) affected. Principal component analysis and heat map indicated complex and close synchronized relations among lipid/protein oxidation processes, microbial loads, and sensory attributes. Obtained results using univariate and multivariate statistical analysis underlined the importance of using different mathematical approaches, which are complementary to each other and could provide considerable information about the minced beef meat treated by PHE. Therefore, compared to synthetic antioxidants, PHE could be a clean-label alternative that can protect and enhance the quality of meat products.

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A comprehensive insight into the effects of microbial spoilage, myoglobin autoxidation, lipid oxidation, and protein oxidation on the discoloration of rabbit meat during retail display

Cited by 69 publications

References 51 publications

Predictive Modeling of Changes in TBARS in the Intramuscular Lipid Fraction of Raw Ground Beef Enriched with Plant Extracts

Predictive Modeling of Changes in TBARS in the Intramuscular Lipid Fraction of Raw Ground Beef Enriched with Plant Extracts

Olive Leaf Extract (OLE) Addition as Tool to Reduce Nitrate and Nitrite in Ripened Sausages

Pistachio Hull Extract as a Practical Strategy to Extend the Shelf Life of Raw Minced Beef: Chemometrics in Quality Evaluation

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