Assessment of Antioxidant Stability of Meat Pâté with Allium cepa Husk Extract

Abstract

Antioxidants play a very important role in the food industry. Recently, both science and industry have shown substantial preference for natural antioxidants, including searching for antioxidant substances from natural sources without undesirable side effects. The purpose of this study was to evaluate the effect of adding Allium cepa husk extract at a volume of 68 or 34 μL/g of unsalted blanched materials to replace 34% and 17% of the beef broth, respectively, which corresponded to a total antioxidant capacity (TAC) of 44.4 or 22.2 μmol-equiv. Q/100 g meat pté (i.e., 13.42 or 6.71 mg of quercetin/100 g meat pté), on the quality and safety indicators of the developed meat pté. The TAC according to a ferric reducing antioxidant power assay, thiobarbituric acid reactive substances, and physicochemical and microbiological characteristics were determined during the storage of the meat pté. Proximal and UPLC-ESI-Q-TOF-MS analyses were also performed. The addition of yellow onion husk ethanolic extract to the meat pté at both volumes allowed the maintenance of an increased content of antioxidants, which contributed to a decrease in the generation of secondary products of lipid peroxidation for 14 days of storage at 4 ∘C. The results of the microbiological analyses showed that the developed meat ptés were safe according to all indicators of microbial spoilage within 10 days of production. The results supported the use of yellow onion husk extract in the food industry to contribute to improving the functionality of meat products, developing products for a healthy lifestyle, and providing clean-label foods without or with a minimal content of synthetic additives.

Study of the effect of onion husk ethanol extract on the chemical composition and microstructure of meat pates

“…Since the pate preparation technology included a hot chopping step, during which the minced pate was homogenized for 5 minutes at a temperature above 40 °C, the ethanol contained in the extract evaporated. In addition, in [24], we demonstrated that the addition of OHE to the formulation of meat pates led to a decrease in the mass fraction of moisture by 4.17% (Sample 1) and by 1.47% (Sample 2).…”

“…It was determined that reducing the concentration of OHE introduced into the meat product by 50% significantly reduced the contribution of the plant extract to TAC DPPH , as evidenced by the excess of the difference between Sample 1 and the control pate (∆(S1-C)) and the differences between Sample 2 and the control at day 0 of approximately 1.7 times. Based on the results of the experiment, it was determined that within 14 days of storage, the addition of OHE to the formulation of meat pate provides a significantly increased TAC in relation to nitrogen-containing free radicals in comparison with the control sample, with previously proven reduction in oxidative spoilage presented in [24]. Other researchers have shown the effectiveness of using peanut skin extract to inhibit oxidative spoilage in meat burgers, i. e. the reduction of lipid and protein oxidation products [31].…”

“…Three samples of the experimental meat pates were produced in the Department of Applied Scientific and Technological Development of the V. M. Gorbatov Federal Research Center for Food Systems in accordance with the formulation presented in [24] and in Table 1. Control product and two experimental products with the addition of the maximum tolerable concentration (100 mg rutin/day) of antioxidants (Sample 1) and 50% of the maximum concentration (Sample 2) in equivalent quercetin based on the adequate intake (AI) of flavanols and their glycosides in accordance with the Appendix 5 "Values of daily consumption of food and biologically active substances for adults as part of specialized food products and dietary supplements" of the Uniform sanitaryepidemiological and hygienic requirements for products (goods) subject to sanitary-epidemiological supervision (control) (as amended as of November 14, 2023) 1 .…”

“…The technology for preparing experimental meat pates corresponded to the technology presented in [24]. Briefly, meat raw materials were prepared, cut into pieces of 200 to 300 g and blanched separately in water at 95 ± 5 °C for 15 to 20 minutes (liver), 120 minutes (pork heart) or 40 minutes (beef flank).…”

“…There is an increase in research of antioxidants obtained from processing wastes from the fruit and vegetable industry, which reduces the cost of functional food products and also complies with the principles of a circular economy [22,23]. Previously, we demonstrated that the addition of yellow onion peel ethanol extract to the formulation of meat pate contributed to an increase in the total antioxidant capacity in relation to transition metal ions and the content of phenolic compounds simultaneously with a decrease in oxidative spoilage [24]. However, any changes in the formulation and technology of meat products may affect the properties and composition of the finished product.…”