Effect of Tomato Pomace Extracts on the Shelf-Life of Modified Atmosphere-Packaged Lamb Meat

Abstract

Tomato production is one of the main industries in Spain and a large amount of by-products, tomato pomace (TP) is generated every year. TP is a promising source of compounds with nutritional, antioxidant and antimicrobial potential. The aim of this work was to study the in vitro antioxidant potential of extracts obtained from TP by using either ethyl acetate (EA) or ethanol (E) solvents, and to evaluate the effect of the addition of extracts by spreading on lamb longissimus thoracis surface in order to improve shelf-life. EA and E extracts showed a similar in vitro antioxidant activity which is in good relation with similar lycopene, phenol and b-carotene contents found in those extracts. Redness (a*) decrease during storage was less intense in meat longissimus thoracis with added extracts (P < 0.05) than in meat without added extracts. The addition of EA and E extracts did not significantly affect TBARs and free thiol content (P > 0.05) in meat stored during 7 days. Microbial counts were not either affected (P > 0.05).

Dietary lycopene powder improves meat oxidative stability in Hu lambs

“…The lowest L * and a * value observed in this study was higher than the minimum threshold of acceptability. The current results are in agreement with Andrés et al . and Jiang et al .…”

“…30 The lowest L * and a * value observed in this study was higher than the minimum threshold of acceptability. The current results are in agreement with Andrés et al 32 and Jiang et al 16 who reported that lycopene had a positive effect on meat discoloration. These changes could be attributed to reduced lipid oxidation.…”

Tomato as Potential Source of Natural Additives for Meat Industry. A Review

“…Tomato by-products are rich in multiple compounds with antioxidant and colourant properties such as carotenes (lycopene, β-carotene, phytoene, phytofluene and lutein), phenolic compounds (phenolic acids and flavonoids), vitamins (ascorbic acid and vitamin A) and glycoalkaloids (tomatine) [13,17,18]. Among them, lycopene is the most important bioactive compound present in the ripened tomato (80-90% of the total pigments) [9].…”

Optimization of the shelf life of lamb forelegs packed in different multilayer polymeric materials and modified atmospheres

“…Storage life can be increased up to a 10-15% by using films with oxygen permeabilities less than 2 cm 3 /m 2 /24 h/bar at 23°C and 0% RH (Š četar et al 2010). Despite the growing number of investigations dealing with packaging of lamb meat in modified atmospheres so far, most of these studies have been focused on lamb cuts and lamb minced meat to this date (Gutiérrez et al 2011;Karabagias et al 2011;Andrés et al 2017). There is scarce scientific literature dealing with lamb forelegs meat, which is highly appreciated for being fleshy and succulent and it is considered a gourmet, delicatessen product for its organoleptic characteristics.…”