Antioxidant potential of synthetic and natural antioxidants and its effect on warmed-over-flavour in different species of meat

Jayathilakan, K.; Sharma, Gunjan; Radhakrishna, K.; Bawa, A. S.

doi:10.1016/j.foodchem.2007.04.068

Cited by 148 publications

(131 citation statements)

References 44 publications

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“…Similar studies show the effectiveness of essential oils such as cumin's applied to mean samples to prolong their shelf life, inhibiting microorganism growth and measuring the antioxidant activity and therefore increasing the product's shelf life (Jayathilakan et al 2007;Kalchayanand et al 2008). With clove's essential oil, the concentration that worked best was 2250 μL, since it decreased 3.78 logarhithmic cycles of UFC/g, in comparison to the other two essential oil concentrations.…”

Section: Application Of Oil and Extract On Meatmentioning

confidence: 71%

“…The technique described by Fazlara and Najafzahde (2008) and Jayathilakan et al (2007) was used to apply the selected essential oils and extracts on lean red meat pulp. From the results obtained from the minimum concentrations to avoid the bacteria growth, it was decided to use the most effective minimum oil and extract concentration from all the tests to use as the lowest oil and extract concentration applied on meat.…”

Section: Application Of Selected Essential Oils (Eo) and Functional Ementioning

confidence: 99%

“…Cumin (Cuminum cyminum L.) is a spice traditionally used as an antiseptic agent, and it also has a powerful antimicrobial activity on different kinds of bacteria, pathogenic and non-pathogenic fungi for humans (De et al 2003). The main compound of the cumin essential oil is cuminaldehyde (Jayathilakan et al 2007;Rasooli et al 2007). Clove (Eugenia caryohyllata) presents antibacterial activity against Escherichia coli, Listeria monocytogenes, Salmonella enterica, Campylobacter jejuni, Escherichia coli y Staphylococcus aureus (Chaieb et al 2007).…”

Section: Introductionmentioning

confidence: 99%

“…Clove (Eugenia caryohyllata) presents antibacterial activity against Escherichia coli, Listeria monocytogenes, Salmonella enterica, Campylobacter jejuni, Escherichia coli y Staphylococcus aureus (Chaieb et al 2007). The main compound of the clove essential oil is eugenol (88.58%) and β-caryophyllene in lesser amounts; however, up to 36 different compounds have been determined (Burt and Reinders 2003;Jayathilakan et al 2007;Perrucci et al 2007). Some essential oils show better bacterial properties when they are applied on meat products (Burt 2004), mainly because of the high fat and/or protein levels in food products which protect the bacteria from the essential oils' action, that is, the essential oil is dissolved into the food fatty phase, being relatively less available to act against the microorganism than in the watery phase (Rasooli 2007).…”

Section: Introductionmentioning

confidence: 99%

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Use of essential oils and extracts from spices in meat protection

et al. 2011

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The hydro distillation method was used in this study to get essential oils (EOs) from cumin (Cuminum cyminum L.), clove (Eugenia caryohyllata) and Elecampane (Inula helenium L.) and the co-hydro distillation method (addition of fatty acid ethyl esters as extraction cosolvents) to get functional extracts (EFs). The MIC (Minimum Inhibitory Concentration) and the MBC (Minimum Bactericidal Concentration) were determined on five pathogenic strains (Escherichia coli O157:H7, Salmonella, Listeria monocytogenes, Yersinia enterocolitica, Campylobacter jejuni, Clostridium perfringens, Staphylococcus aureus and Toxoplasma Gondi). The results showed that essential oils of cumin and clove and their functional extracts are effective on concentrations from 500 mg/L to 750 mg/L. The essential oils with functional extracts were used on meat samples at three different concentrations: 750, 1,500 and 2,250 μL. The cumin essential oil produced a reduction of 3.78 log UFC/g with the application of 750 μL, the clove essential oil produced a reduction of 3.78 log UFC/g with the application of 2,250 μL and the cumin and clove functional extracts got a reduction of 3.6 log UFC/g. By chromatography, eugenol was identified in the clove oil, cuminaldehyde in the cumin oil and the isoalactolactones and alactolactones in the elecampane oil as main compounds on the chemical composition of the essential oils and functional extracts obtained.

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Section: Application Of Oil and Extract On Meatmentioning

confidence: 71%

Section: Application Of Selected Essential Oils (Eo) and Functional Ementioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Use of essential oils and extracts from spices in meat protection

et al. 2011

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“…Chitosan significantly inhibited lipid oxidation and premature browning of ground beef (Suman et al, 2011). This study indicated that the CNP solution had a stronger antioxidant capacity than the LA solution (p < 0.05) in chilled beef and mutton, and the antioxidant activity was greater in beef than in mutton.The susceptibility of meat species to lipid oxidation was greater in beef than mutton, and the same result was obtained by Jayathilakan et al (2007). One possible explanatory factor was the difference in the phospholipids, polyunsaturated fatty acids (PUFA) and/or free iron contents between the two meat species (Rhee et al, 1996).…”

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confidence: 58%

The Application of a Compound Natural Preservative Solution to Chilled Beef and Mutton Under Vacuum Packaging During Refrigerated Storage

Jin

Yang

et al. 2013

FSTR

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A compound natural preservative (CNP) was produced by mixing clove cinnamon extracts with tea polyphenol, chitosan, propolis, nisin and lysozyme. Its effects on microbiological [total aerobic counts (TACs)], chemical [total volatile base nitrogen (TVB-N), 2-thiobarbituric reactive substances (TBARS), total reducing activity (TRA) and pH values], and colorimetric characteristics of chilled beef and mutton that were kept under vacuum packaging during refrigerated storage at 4 ± 1℃ were investigated for 4 weeks. Results indicated that the CNP significantly inhibited the growth of microbes, improved TRA values, and decreased TBARS and TVB-N values to some extent especially at the later storage time, but had no obvious advantage in maintaining the color stability of beef and mutton when compared to lactic acid (LA, positive control) and sterile distilled water (DW, negative control). The shelf-lives of chilled beef and mutton were observed to be 3 − 4 weeks for the CNP treatment. The susceptibility of meat species to lipid oxidation was greater in beef than mutton, but spoilage as a consequence of bacteria load was greater in mutton than beef.Keywords: compound natural preservative, beef, mutton, vacuum packaging, refrigerated storage *To whom correspondence should be addressed. haojm.1@163.com (J. Hao) IntroductionMany food products are perishable by nature and require protection from spoilage during their preparation, storage and distribution for the desired shelf-life. The spoilage of food is a complicated process involving the interactions of microbial, physical, and chemical changes. Microbial contamination and lipids oxidation in foods during processing and storage are the major causes of food-borne illnesses and loss of shelf-life (Rao et al., 2008). A cold distribution chain is imperative, but it cannot assure the quality and safety of all perishable foods by itself. Therefore, additional preservation techniques such as physical processes (e.g., irradiation and packaging methods), artificial chemical methods (added calcium lactate, sodium succinate, and so on), and natural biological antimicrobial and/or antioxidant ingredients (adding plant essential oils or extracts, etc.) are being used or investigated for their application to food products (Nam et al., 2001;Zhu et al., 2009;Kong et al., 2010).Meat is recognized as one of the most perishable foods, and consumers prefer meats that are high in polyunsaturated fatty acids (PUFAs) and myoglobin, for its high ferrous iron and phospholipid content (Enser et al., 1996;Rhee et al., 1996). Some researchers have reported that crude clove extracts have the greatest total phenolic contents and ferricreducing antioxidant power out of 32 tested spices, are also strongly inhibitory of TBARS formation (Wojdyło et al., 2007), and thereby improved the quality and nutritional value of cooked pork patties (Kong et al., 2010). Cinnamon was the second most powerful extract (Kong et al., 2010). Moreover, preservative effects increased with spice concentrations. The incorporatio...

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