Effects of water extract of Urtica dioica L. and modified atmosphere packaging on the shelf life of ground beef

Alp, Esen; Aksu, Muhammet İrfan

doi:10.1016/j.meatsci.2010.05.036

Cited by 62 publications

(61 citation statements)

References 20 publications

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“…GTE, SNE and OLE reduced ( P < 0.05) lipid oxidation in comparison to the control by an average of 40, 20 and 26%, respectively. Alp and Aksu () reported that treated ground beef with 500 ppm SNE and MAP showed the lowest TBARS values compared to other groups during storage. Qin et al .…”

Section: Resultsmentioning

confidence: 99%

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Effect of Green Tea, Stinging Nettle and Olive Leaves Extracts on the Quality and Shelf Life Stability of Frankfurter Type Sausage

Alirezalu

Hesari

Eskandari

et al. 2016

Journal of Food Processing and Preservation

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The effects of green tea (GTE), stinging nettle (SNE) and olive leaves (OLE) extracts on physicochemical, microbiological, texture and sensory properties of Frankfurter type sausage were investigated during 45 days of storage at 4C. Results indicated that pH, aw value, phenolic compounds and color values (L* and a* values) decreased during storage. Samples incorporated with 500 ppm GTE showed the lowest TBARS value compared to SNE, OLE and control sausage. Plant extracts reduced the count of total viable bacteria, mold and yeast by at least 2 log cfu/g. The addition of OLE increased significantly the maximum compression force compared with other samples. Sausage incorporated with SNE had the highest sensory score regarding flavor, freshness odor and overall acceptability. Based on the results, sausage incorporated with plant extracts could have a significant impact to improve quality benefits, color stability and shelf life of Frankfurter type sausage. Practical Application Food decay by spoilage microorganisms and chemical activities causes considerable economic losses and constitutes a health risk for consumers. Although chemical preservatives can effectively be used in meat products to control spoilage, foodborne pathogenic microorganisms and lipid oxidation, whereas there are significant concerns related to their toxicological aspects. Plant extracts are rich in potentially bioactive compounds, antimicrobial and antioxidant ingredients. The addition of natural ingredients such as green tea, stinging nettle and olive leaves extracts to Frankfurter type sausage could provide functional components to improve the healthier properties, sensory attributes and shelf life extension of novel meat products.

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Section: Resultsmentioning

confidence: 99%

“…Alp and Aksu () found that MAP and 500 ppm SNE had significant effects on mesophilic, psychrotrophic, pseudomonas and lactic acid bacteria count in sucuk. The obtained results were paralleled to Siripatrawan and Noipha () on pork sausage and Paiva‐Martins et al () on pork meat.…”

Section: Resultsmentioning

confidence: 99%

Effect of Green Tea, Stinging Nettle and Olive Leaves Extracts on the Quality and Shelf Life Stability of Frankfurter Type Sausage

Alirezalu

Hesari

Eskandari

et al. 2016

Journal of Food Processing and Preservation

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“…Nettle leaves are a good source of essential amino acids and unavailable carbohydrates (Toldy et al . ; Alp and Aksu ) and α‐linolenic acid (Guil‐Guerrero et al . ).…”

Section: Introductionmentioning

confidence: 99%

Effect of Water Extract ofUrtica dioicaL. on Lipid Oxidation and Color of Cooked Pork Sausage

Latoch

Stasiak

2016

Journal of Food Processing and Preservation

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The aim of this study was to determine the effectiveness of water extract and dried leaves of Urtica dioica in reducing lipid oxidation and color stabilization of cooked sausage. Four variants of sausages were prepared: control (without nettle); sausages with 300 ppm and 600 ppm water extract of nettle; and sausages with dried nettle leaves. TBARS values, color parameters, ORP, pH, aw and sensory attributes of sausages were investigated. The addition of nettle (water extract/dried leaves) did not affect the pH, aw and ORP of the sausages. The addition of nettle water extract (600 ppm) decreased the TBARS value and increased the color stability of sausages during storage. The sensory quality of the samples with added water extract of nettle was greater than that of the remaining samples. This study suggests that water extract of nettle can be used in cooking sausage to reduce lipid oxidation and to increase the stability of color. Practical Applications Oxidation is a problem encountered in the food industry. The minced meat products are particularly vulnerable to changes in oxidation. Lipids oxidation and oxidation of heme pigments are the main reactions occurring in the meat products during storage and have an effect on their health. The use of natural antioxidants has increased because of the high demand for healthful food products. Many spices and herbs show antioxidant activity. This article deals with the use of Urtica dioica water extract and dried leaves as a functional ingredient in cooked pork sausages.

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“…Oxidative deterioration in any type of meat manifests in form of discoloration, development of off fl avour, formation of toxic compounds, poor shelf life, nutrient and drip losses, respectively (Falowo et al, 2014;Shah et al, 2014). 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 (Alp and Aksu, 2010). Antioxidants are regarded as compounds that are able to delay, retard www.food.actapol.net or prevent oxidation processes (Lorenzo et al, 2014).…”

Section: Introductionmentioning

confidence: 99%

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

Liu

Dai

et al. 2015

Acta Sci Pol Technol Aliment

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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.

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Effects of water extract of Urtica dioica L. and modified atmosphere packaging on the shelf life of ground beef

Cited by 62 publications

References 20 publications

Effect of Green Tea, Stinging Nettle and Olive Leaves Extracts on the Quality and Shelf Life Stability of Frankfurter Type Sausage

Effect of Green Tea, Stinging Nettle and Olive Leaves Extracts on the Quality and Shelf Life Stability of Frankfurter Type Sausage

Effect of Water Extract ofUrtica dioicaL. on Lipid Oxidation and Color of Cooked Pork Sausage

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

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