Effect of green tea or rosemary extract on protein oxidation in Bologna type sausages prepared from oxidatively stressed pork

Jongberg, Sisse; Tørngren, Mari Ann; Gunvig, Annemarie; Lund, Marianne N.

doi:10.1016/j.meatsci.2012.11.005

Cited by 212 publications

(161 citation statements)

References 43 publications

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“…Recently, improvement in antioxidant capacity of the meat by incorporates the suitable and safer antioxidant getting more attention. Rosemary extract was extensively studied, and reported as strong antioxidant decreasing the TBARS values in various meat products (Rohlik & Pipek, 2012;Jongberg et al, 2013;Haile, 2015). The TBARS values were showed no significant differences (P > 0.05) among all treatments samples (cooked and raw) at day 0 of storage time (Table 1).…”

Section: Lipid Oxidationmentioning

confidence: 92%

“…Both RE and E-250 showed the highest effect decreasing total carbonyl formation during storage time of the raw meat samples. RE was reported to have protection ability against formation of aldehydes and protein carbonyls (Estévez et al, 2005;Jongberg et al, 2013).…”

Section: Protein Oxidationmentioning

confidence: 99%

“…For example, natural antioxidant from medical plants such as sage, rosemary, green tea, and oregano were tested previously (Zheng & Wang, 2001;Abdel-Hamied et al, 2009). Rosemary herbs and their extract were used as flavoring and preventing rancidity development in the meat (Yu et al, 2002;Jongberg et al, 2013). On general, there is no limitation on using the rosemary essential oil or their extract in meat products (Jordan Standards and Metrology Drganization, 2016).…”

Section: Introductionmentioning

confidence: 99%

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Preservative effects of rosemary extract (Rosmarinus officinalis L.) on quality and storage stability of chicken meat patties

Al-Hijazeen

Al-Rawashdeh

2019

Food Sci. Technol

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The effect of different level of rosemary extract (RE) (Rosmarinus officinalis Linn.) cultivated in Jordan, and other preservative on quality and stability of ground chicken meat was investigated. Treatments, were involved 1) Control (No additive), 2) 300 ppm (RE), 3) 350 ppm RE, 4) 300 ppm L-Ascorbic acid (E-300), 5) 200 ppm Sodium nitrite (E-250), 6) 5 ppm butylatedhydroxyanisole (BHA) for breast, and 14 ppm for thigh meat were prepared. TBARS, total carbonyl, and color values, were measured and analyzed at 0, 4, and 7 day. Samples of cooked thigh meat were prepared, and sensory evaluation was reported. Cooking loss %, ultimate pH, and total aldehydes were analyzed. Both RE and E-250 were showed the highest significant effect maintaining low values of TBARS and total carbonyl at 7 day. However, no significant differences were found among all treatments measuring ultimate pH values, and their cooking loss %. The RE and E-250 also showed the highest significant effect delaying aldehydes formation, and positively affect meat sensory attributes. On conclusion, RE (350 ppm) was very effective antioxidant and comparable to the other commercial antioxidants. Thus, RE could be a good substitution to many synthetic antioxidants used in meat industry.Keywords: lipid oxidation; protein oxidation; rosemary extract; ground chicken.Practical Application: Omprove meat storage stability and their quality characteristics using safer replacement to the synthetic antioxidant.

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Section: Lipid Oxidationmentioning

confidence: 92%

Section: Protein Oxidationmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Preservative effects of rosemary extract (Rosmarinus officinalis L.) on quality and storage stability of chicken meat patties

Al-Hijazeen

Al-Rawashdeh

2019

Food Sci. Technol

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“…This value was associated with the high antioxidant activity correlated with the phenolic in sausages, thus it could inhibit the oxidation of sausage (Wu et al, 2006). Phenolic compounds donated a hydrogen atom to the free radicals that enhanced the stability of radical phenolic derivative (Jongberg et al, 2013).…”

Section: Characteristics Of Beef Sausages With Red Dragon Fruit Peel mentioning

confidence: 96%

Effectiveness of the Red Dragon Fruit (Hylocereus polyrhizus) Peel Extract as the Colorant, Antioxidant, and Antimicrobial on Beef Sausage

Manihuruk¹,

Suryati²,

Arief³

2017

Med Pet

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This study aimed to evaluate the effectiveness of red dragon fruit (Hylocereus polyrhizus) peel extracts addition on beef sausages. Red dragon fruit peel extracts were obtained by maceration using solvent at pH 5. Phytochemical characteristics, total phenols, antioxidant, and antimicrobial activity of the peel extracts were observed. Antioxidant and antimicrobial activities of the extracts were associated with high phytochemical compounds and total phenols contained in the extracts. Red dragon fruit peel extracts with various percentages (0%, 20%, 30%, and 40%) were added on beef sausages, and their physicochemical characteristics, nutrients, antioxidant activity, and microbiological profile were analyzed. The data were analyzed using analysis of variance and Duncan's multiple range test. Results showed that the addition of red dragon fruit peel extracts significantly reduced texture values, but increased intensity of luminosity, intensity of red color, and intensity of yellow color (P<0.05) beef sausages. It could be concluded that red dragon fruit peel extract containing phytochemical compounds was effective as an antibacterial agent and natural antioxidant. The addition of red dragon fruit peel extracts was effective in increasing the antioxidant activity and decreasing TBARS values. The addition of red dragon fruit peel extract did not affect the reddish colorization of beef sausages, but it was capable of increasing the yellowish colorization on beef sausage.Keywords: antimicrobial, antioxidant, beef sausage, red dragon fruit peel extract ABSTRAK Penelitian ini bertujuan untuk mengevaluasi efektivitas penambahan ekstrak kulit buah naga merah (Hylocereus polyrhizus) pada sosis daging sapi. Ekstrak kulit buah naga merah dihasilkan dengan maserasi menggunakan pelarut pH 5, dan dilakukan pengamatan karakteristik fitokimia, total fenol, aktivitas antioksidan, dan antimikrob. Hasil analisis menunjukkan bahwa ekstrak kulit buah naga merah memiliki aktivitas antioksidan dan antimikrob alami karena memiliki kandungan senyawa fitokimia dan total fenol dalam ekstrak yang tinggi. Ekstrak kulit buah naga merah dengan persentase berbeda (0%, 20%, 30%, dan 40%) ditambahkan pada pembuatan sosis, dan dilakukan pengamatan karakteristik fisikokimia, zat gizi, aktivitas antioksidan, dan mikrobiologi. Data diolah dengan analisis ragam (ANOVA) dan dilanjutkan uji perbandingan berganda menggunakan uji Duncan. Hasil analisis menunjukkan bahwa penambahan ekstrak kulit buah naga merah menurunkan nilai tekstur, tetapi meningkatkan intensitas kecerahan, intensitas warna merah, dan intensitas warna kuning secara signifikan (P<0.05) sosis daging sapi. Dapat disimpulkan bahwa ekstrak kulit buah naga merah yang mengandung komponen fisikokimia, efektif sebagai antimikroba dan antioksidan alami. Penambahan ekstrak kulit buah naga merah mampu meningkatkan aktivitas antioksidan, dan menurunkan nilai thiobarbituric reactive substance (TBARS). Penambahan ekstrak kulit buah naga merah belum efektif meningkatkan intensitas warna merah sos...

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“…The antioxidant mechanisms of the phenolic compounds include radical scavenging and metal chelating activity. 105,106 Considering that the addition of plant extracts directly to the meat can affect the consumer acceptance, there is an interest to use these extracts in animal feeding trials in order to improve the redox stability of meat. When added to the animal diet, the absorbed antioxidant active compounds from plant materials can follow two routes: i) they can directly reach the muscle tissue or ii) they can be metabolized into biological precursors of endogenous antioxidants.…”

Section: Plant Extracts As Novel Feed Additivesmentioning

confidence: 99%

Improving meat quality through cattle feed enriched with mate extract: an integrated approach of the metabolic profile and redox chemistry of meat

Zawadzki¹

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Effect of green tea or rosemary extract on protein oxidation in Bologna type sausages prepared from oxidatively stressed pork

Cited by 212 publications

References 43 publications

Preservative effects of rosemary extract (Rosmarinus officinalis L.) on quality and storage stability of chicken meat patties

Preservative effects of rosemary extract (Rosmarinus officinalis L.) on quality and storage stability of chicken meat patties

Effectiveness of the Red Dragon Fruit (Hylocereus polyrhizus) Peel Extract as the Colorant, Antioxidant, and Antimicrobial on Beef Sausage

Improving meat quality through cattle feed enriched with mate extract: an integrated approach of the metabolic profile and redox chemistry of meat

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