Evaluation of the antioxidant potential of natural food/plant extracts as compared with synthetic antioxidants and vitamin E in raw and cooked pork patties

McCarthy, Triona; Kerry, Joseph P.; Kerry, John F.; Lynch, P. B.; Buckley, D.J.

doi:10.1016/s0309-1740(00)00129-7

Cited by 243 publications

(167 citation statements)

References 19 publications

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“…Table 3 shows the effect of adding optimum concentrations of the natural plant extracts to the prepared lamb patties stored at 4°C for 9 days on patties containing ginger extract (sample Gr) had the highest ph value and patties containing ginseng extract (sample Gg) had of the lowest value. Similar findings in pork patties and in ground buffalo meat containing BhA/BhT antioxidants during refrigerated and frozen storage, respectively have been reported by (McCarthy et al, 2001;Sahoo, 1995). The increase in ph may be due to the accumulation of metabolites by bacterial action in meat and deaminations of proteins (Jay, 1996).…”

Section: Microbial Changessupporting

confidence: 64%

Antioxidant and antimicrobial effect of some natural plant extracts added to lamb patties during storage

2011

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Section: Microbial Changessupporting

confidence: 64%

Antioxidant and antimicrobial effect of some natural plant extracts added to lamb patties during storage

2011

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“…Such an increase in pH is due to the accumulation of metabolites caused by bacterial action in meat and deamination of proteins (Jay 1996). McCarthy et al (2001) and Biswas et al (2004) reported similar findings in pork patties containing BHA/BHT antioxidants during refrigeration and freeze storage. An interaction (P < 0.01) between the treatment and the storage time was observed in relation with pH values as shown in Table 2.…”

Section: Proximate Analyses and Changes In Phmentioning

confidence: 76%

The effects of butylated hydroxyanisole, ascorbic acid, and α-tocopherol on some quality characteristics of mechanically deboned chicken patty during freeze storage

Ozgul¹,

Sarıçoban²

2010

Czech J. Food Sci.

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Ozer O., Sariçoban C. (2010): The effects of butylated hydroxyanisole, ascorbic acid, and α-tocopherol on some quality characteristics of mechanically deboned chicken patty during freeze storage. Czech J. Food Sci., 28: 150-160.In this study, the effects were evaluated of butylated hydroxyanisole (BHA), ascorbic acid (AA) and α-tocopherol (TO) on the stability of raw mechanically deboned chicken patties stored at -20°C for 6 months. pH, thiobarbituric acid reactive substance (TBARS), haem iron (mg/kg), metmyoglobin formation (%) and colour (L*, a*, b*, C* and h values) of patties were measured for 0, 2, 4, and 6 months of storage time. pH values were found to be the highest in the initial storage period. TBARS values were observed to range between 0.33 and 2.40 mg malondialdehyde/kg of sample and the L*, a*, and b* values of the patty samples during the storage period were found to range between 38.14 and 49.52, 9.01 and 20.87, and 7.28 and 14.62, respectively. The haem iron and metmyoglobin contents were found to range between 8.39 and 10.87 mg/kg and 19.26% and 45.91%, respectively. As a result, it is suggested that L-ascorbic acid and α-tocopherol can be added into chicken patty samples in view of the storage quality parameters mentioned above.

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“…This can indicate that sage oil extract as a natural antioxidant was effective against TBARS formation. Chen et al, (1999); Estevez et al, (2004); Formanek et al, (2001);McCarthy et al, (2001) reported that dried herbs and their essential oils have been successfully used to reduce lipid oxidation in meat products.…”

Section: Thiobarbituric Acid Reactive Substances (Tbars)mentioning

confidence: 99%

“…Sage (Salvia Officinalis) is a popular Labiatae herb with a verified potent antioxidant activity. The effectiveness of sage essential oil as antioxidant has been demonstrated in a large variety of food stuffs including refrigerated beef (Djenane et al, 2003), frozen pork patties (McCarthy et al, 2001). The antioxidant activity of sage essential oil is mainly related to two phenolic di-terpenes: carnosic acid and carnosol which are considered two effective free radical scavengers (Dorman et al, 2003;Ibanez et al, 2003).…”

mentioning

confidence: 99%

Dry fermented buffalo sausage with sage oil extract: Safety and quality

Abu-Salem¹,

Ibrahim²

2009

Grasas y Aceites

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Sage oil extract was added during the preparation of dry fermented buffalo meat sausage. Some chemical, microbial and sensory characteristics of sausages were evaluated during the ripening period. In particular, pH, lipid oxidation, biogenic amines and micro flora were analyzed. Results of this study pointed out that sage oil extract as natural antioxidant could be utilized in dry fermented sausage, prepared from buffalo meat, in order to obtain a final product within acceptable lipid oxidation and biogenic amine levels, as well as improved sensory quality.

Extractos de aceite de salvia fueron añadidos a embutidos de carne de búfalo. Las características químicas, microbiológicas y sensoriales de los embutidos fueron evaluadas durante el periodo de maduración. En particular, pH, oxidación lipídica, aminas biogénicas y microflora fueron analizadas. Los resultados de este estudio indican que los extractos de aceite de salvia, como antioxidantes naturales, podrían ser utilizados en embutidos preparados con carnes de búfalo, con objeto de obtener un producto final con unos niveles de aminas biogénicas y de oxidación lipídica aceptable, así como con una calidad sensorial mejorada

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Evaluation of the antioxidant potential of natural food/plant extracts as compared with synthetic antioxidants and vitamin E in raw and cooked pork patties

Cited by 243 publications

References 19 publications

Antioxidant and antimicrobial effect of some natural plant extracts added to lamb patties during storage

Antioxidant and antimicrobial effect of some natural plant extracts added to lamb patties during storage

The effects of butylated hydroxyanisole, ascorbic acid, and α-tocopherol on some quality characteristics of mechanically deboned chicken patty during freeze storage

Dry fermented buffalo sausage with sage oil extract: Safety and quality

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