Eff ects of natural antioxidants on colour stability, lipid oxidation and metmyoglobin reducing activity in raw beef patties

Abstract

Background. Minced meats undergo oxidative changes and develop rancidity more quickly than intact muscle since grinding exposes more of the muscle surface to air and microbial contamination. Due to concerns about toxicological safety of synthetic antioxidants, recent studies have put more focus on natural antioxidant compounds derived from food components. Material and methods. The effects of four natural antioxidants (vitamin E, carnosine, grape seed extract and tea catechins) on oxidative processes and metmyoglobin reducing activity in raw beef patties during refrigerated (4°C) storage were investigated and the results were compared with butylated hydroxyanisole treatment patties. The correlation of lipid oxidation, colour and metmyoglobin reducing activity of beef patties were also studied. Results. Samples treated with carnosine had the highest redness values on the eighth day. Tea catechins, vitamin E and grape seed extract showed higher protective effect against lipid oxidation than carnosine. Metmyoglobin reducing activity increased greatly in all samples during the storage. Signifi cant correlation between redness value and lipid oxidation was demonstrated, while a weak correlation between metmyoglobin reducing activity and any other parameters was shown.

Fatty acids, lipid and protein oxidation, metmyoglobin reducing activity and sensory attributes of <i>biceps femoris</i> muscle in goats fed a canola and palm oil blend

“…The increase in TBARS over storage coincides with the decrease in the concentration of tocopherols and total carotenoids. The increase in TBARS value is consistent with previous findings in which the TBARS values of refrigerated broiler meat 2012a;Olorunsanya et al, 2011), goat meat (Karami et al, 2011;Sabow et al, 2015a) and beef (Popova et al, 2009;Liu et al, 2015) increased as storage progressed.…”

“…The decrease in redness as post mortem storage progressed could be because of the oxidation of myoglobin (deoxymyoglobin or oxymyoglobin) to form metmyoglobin owing to decreased metmyoglobin reducing activity (MRA). The increase in MetMb concentration over storage is in tandem with the findings of Liu et al (2015), who observed an increase in the MetMb concentration of beef patties aged for 8 d. The decrease (P< 0.05) in MRA over storage is consistent with the findings of Madhavi & Carpenter (1993), who observed a reduction in MRA of beef aged for 21 d. Contrarily, a significant increase in the MRA of beef patties over an 8-d post mortem storage was observed (Liu et al, 2015). The inconsistencies among studies over the effect of post mortem ageing on MRA of meat could be because of differences in the methodology, the rate of myoglobin oxidation, and the efficacy of one or more enzymes required to reduce the formed metmyoglobin (Bekhit & Faustman, 2005).…”

“…Colour is an important meat quality parameter because it is the first tool used by consumers to identify and select meat (Farouk et al, 2014;Liu et al, 2015). Diet did not affect (P >0.05) colour coordinates, metmyoglobin content and MRA (Table 6).…”

Semi‐refined carrageenan film incorporated with α‐tocopherol: Application in food model

“…Several findings observed that the fresh meat packaged with antioxidant film could inhibit metmyoglobin formation throughout the storage (Gallego et al, 2016;Lorenzo, Batlle, & Gómez, 2014;Nerín, Tovar, & Salafranca, 2008;Xu et al, 2010). Similar trends were demonstrated by Liu, Xu, Dai, and Ni (2015) where the direct incorporation of vitamin E in raw beef patties delayed the formation of metmyoglobin during storage.…”

Sulfite‐free lamb burger meat: antimicrobial and antioxidant properties of green tea and carvacrol

“…In this regard, Mitsumoto et al . and Liu et al . also concluded that tea catechins at concentrations close to 300 ppm were capable of effectively retarding lipid oxidation.…”