Effects of clove extract on oxidative stability and sensory attributes in cooked beef patties at refrigerated storage

Zahid, Muhammad; Choi, Jin Young; Seo, Jin-Kyu; Parvin, Rashida; Ko, Jonghyun; Yang, Han-Sul

doi:10.1016/j.meatsci.2019.107972

Cited by 60 publications

(38 citation statements)

References 42 publications

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“…Therefore, studies of the concentrations of the added oils and spices, to avoid these negative effects on the sensory characteristics, are required. Adding clove extract to cooked and refrigerated beef patties increased the patties’ red color and maintained the sensory characteristics for up to 10 days of storage [ 207 ]. Addition of cumin, clove, and cardamom in rista, a traditional Indian sheep meat product cooked with spices, improved the shelf life of the meat product to 25 days with a high overall acceptability score [ 208 ].…”

Section: Preservationmentioning

confidence: 99%

The Effects of Processing and Preservation Technologies on Meat Quality: Sensory and Nutritional Aspects

Gómez

Janardhanan

Ibáñez

et al. 2020

Foods

134

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This review describes the effects of processing and preservation technologies on sensory and nutritional quality of meat products. Physical methods such as dry aging, dry curing, high pressure processing (HPP), conventional cooking, sous-vide cooking and 3D printing are discussed. Chemical and biochemical methods as fermentation, smoking, curing, marination, and reformulation are also reviewed. Their technical limitations, due to loss of sensory quality when nutritional value of these products is improved, are presented and discussed. There are several studies focused either on the nutritional or sensorial quality of the processed meat products, but more studies with an integration of the two aspects are necessary. Combination of different processing and preservation methods leads to better results of sensory quality; thus, further research in combinations of different techniques are necessary, such that the nutritional value of meat is not compromised.

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Section: Preservationmentioning

confidence: 99%

The Effects of Processing and Preservation Technologies on Meat Quality: Sensory and Nutritional Aspects

Gómez

Janardhanan

Ibáñez

et al. 2020

Foods

134

View full text Add to dashboard Cite

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“…In the preservation of food products, antioxidant substances from a synthetic or natural origin are used to slow down the oxidative process by removing pro-oxidants, such as free fatty acids, metals, and oxidized compounds, and protecting food from light [ 5 ]. However, there is a crucial need for regulatory monitoring of synthetic antioxidants in animal feed, considering their potential toxicity in human health [ 6 , 7 , 8 , 9 ]. Due to the food safety concerns of consumers, research on the use of natural antioxidants, mainly active substances present in plants that include tannins, saponins, essential oils, and phenolic compounds, has increased [ 10 , 11 ].…”

Section: Introductionmentioning

confidence: 99%

Effects of Feeding Increasing Levels of Yerba Mate on Lamb Meat Quality and Antioxidant Activity

Pena-Bermudez

Lobo

Moreno

et al. 2020

Animals

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The present study investigated the inclusion of yerba mate extract (YME) in the lamb’s diet on meat quality traits, antioxidant activity, and shelf-life. Thirty–six lambs were distributed according to a block design with the following groups: control group without YME (0%) and three treatment groups with 1, 2, and 4% YME inclusion in the dry matter. The animals were fed these diets for 53 days. Samples were collected from the Longissimusthoracis (LT) muscle to analyze antioxidant activity and meat quality. Samples were placed on a counter display simulating a retail environment for 0, 3, and 6 days at 4 ± 2 °C. All data were analyzed using a MIXED model with orthogonal contrasts. Inclusion of 1 and 4% YME in the diet changed the yellow (b*) and the chroma (C*) of the meat (p ≤ 0.05). The pH, colour, thiobarbituric acid reactive substances, and carbonyl values were influenced by the retail display time for all the evaluated treatments (p ≤ 0.03). However, neither diet nor the retail display time influenced the oxidation of proteins or the antioxidant enzyme activities of catalase (CAT), superoxide dismutase (SOD), glutathione peroxidase (GPX) and glutathione activity (GSH) in meat. Therefore, the inclusion of 4% YME showed positive results in the yellow and colour stability parameters of the meat without increasing the lipid peroxidation values or altering the normal meat quality parameters in lambs.

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“…The main bioactive compound in cloves with antioxidant properties are eugenol and caryophyllene [75]. The effect of natural antioxidants including clove extract in beef patties where the basic formulation of patties included 90.8% beef lean meat, 8% beef back fat, and 1.2% salt with clove extract included at 0.1% concentration showed retardation in the increase in TBARS, demonstrating the ability of cloves to inhibit the oxidation of lipids in beef patties during cold storage [15]. Additionally, the sensory panel found that the beef patties with clove extract had better flavor and overall acceptability.…”

Section: Clove Extract (Syzigium Aromaticum L)mentioning

confidence: 99%

“…Numerous studies on plant polyphenols, as natural preservatives in comminuted meat, has been reported. These include rosemary [14], clove extracts [15], green tea [16], turmeric [17], and Moringa oleifera leaf [18]. In their review paper, Das and co-authors [19] noted that although there are many types of bioactive molecules of natural origin for meat preservation, such as those from animal and microorganisms, the greatest interest for meat manufacturing is centered on using plant extracts rich in bioactive molecules.…”

Section: Introductionmentioning

confidence: 99%

Plant-Based Phenolic Molecules as Natural Preservatives in Comminuted Meats: A Review

et al. 2021

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Comminuted meat products are highly susceptible to safety and quality degradation partly because of their large interfacial area in the emulsion. The food industry extensively uses synthetic chemical preservatives to delay that degradation which is caused by microbial growth, enzyme activities and oxidation reactions. However, due to the potential health damage (e.g., cardiovascular diseases, neurodegenerative diseases, cancers among others) synthetic preservatives in meat may cause, consumers are becoming skeptical to buy meat products containing such additives. In the meat industry, the interest of finding natural food preservatives is intensifying. Polyphenolic-rich plants used as natural food preservatives offer the best alternative for a partial or a complete replacement of their synthetic counterparts. They can be extracted from natural sources such as olives, fruits, grapes, vegetables, spices, herbs, and algae, and among others. The common feature of these phenolic compounds is that they have one or more aromatic rings with one or more -OH group which are essential for their antimicrobial and antioxidant properties. This review article is intended to provide an overview of the plant-based phenolic molecules used as natural food preservative, their antimicrobial and antioxidant mechanism of action, and their potential application in comminuted meat.

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Effects of clove extract on oxidative stability and sensory attributes in cooked beef patties at refrigerated storage

Cited by 60 publications

References 42 publications

The Effects of Processing and Preservation Technologies on Meat Quality: Sensory and Nutritional Aspects

The Effects of Processing and Preservation Technologies on Meat Quality: Sensory and Nutritional Aspects

Effects of Feeding Increasing Levels of Yerba Mate on Lamb Meat Quality and Antioxidant Activity

Plant-Based Phenolic Molecules as Natural Preservatives in Comminuted Meats: A Review

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