Lipid Oxidation, Color Changes, and Microbiological Quality of Frozen Beef Burgers Incorporated with Shirazi Thyme, Cinnamon, and Rosemary Extracts

Gahruie, Hadi Hashemi; Hosseini, Seyed Mohammad Hashem; Taghavifard, Mohammad Hossein; Eskandari, Mohammad Hadi; Golmakani, Mohammad‐Taghi; Shad, Ehsan

doi:10.1155/2017/6350156

Cited by 56 publications

(42 citation statements)

References 39 publications

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“…Some spices are known to contain components that possess antioxidant and antimicrobial activities, such as the presence of eugenol in cloves, carvacrol in Shirazi thyme (Hashemi Gahruie, Hosseini, et al., 2017), and cinnamic aldehyde in cinnamon.…”

Section: Introductionmentioning

confidence: 99%

Effect of medicinal plant type and concentration on physicochemical, antioxidant, antimicrobial, and sensorial properties of kombucha

Shahbazi

Gahruie

Golmakani

et al. 2018

Food Science & Nutrition

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The aim of this study was to evaluate the effects of adding various medicinal plants to kombucha medium and to analyze the changes that occur to its physicochemical, antimicrobial, and sensorial properties. In the first part, measurements were made to determine IC 50 value, total phenolic content, total flavonoid content, minimum inhibitory concentration, pH, organic acids, and sensorial properties of kombucha that contained cinnamon, cardamom, or Shirazi thyme. Results showed that kombucha samples containing cinnamon exhibited higher antioxidant and antimicrobial activities, more organic acids, and better sensorial scores. In the second part, properties of kombucha containing 25%–100% concentrations of cinnamon were evaluated. The result showed that by increasing the cinnamon concentration, certain increases were observed in the amounts of organic acids and in the magnitudes of antioxidants and antimicrobial activities. In conclusion, antioxidant and antimicrobial activities of kombucha can be increased by adding medicinal plants, especially at higher concentrations.

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Section: Introductionmentioning

confidence: 99%

Effect of medicinal plant type and concentration on physicochemical, antioxidant, antimicrobial, and sensorial properties of kombucha

Shahbazi

Gahruie

Golmakani

et al. 2018

Food Science & Nutrition

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“…The free polyunsaturated fatty acids (PUFA), especially linoleic acid (LA), are prone to (per)oxidation by chemical, enzymatic, and combined routes [4,28]. During oxidation, various toxic compounds, particularly leukotoxin diols and aldehydes, are formed that substantially reduce the quality and safety of meat products.…”

Section: Fatty Acid Oxidationmentioning

confidence: 99%

“…oxidation reactions and prevent the decline in product quality and shelf life. Several studies [4][5][6] have investigated the effect of the use of natural antioxidants of plant origin for such purposes.Nitrites are widely used for meat curing, contributing to the development of the characteristic flavor and pink color, serving as an antioxidant, inhibiting the growth of food spoilage bacteria, and most importantly, controlling the growth of Clostridium botulinum [7]. Sodium chloride is the most used additive in the meat industry due to its preservative and antimicrobial properties, water retention capacity, and meat flavor enhancement.…”

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confidence: 99%

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Antimicrobial and Antioxidative Effects of Plant Powders in Raw and Cooked Minced Pork

Anton

Koskar

Raudsepp

et al. 2019

Foods

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It is a challenge for scientists to find new plant-based food constituents simultaneously possessing antimicrobial and antioxidative properties to prolong the shelf life of meat products. In this study, various plant powders and their blends were added to minced pork to carry out a complex study of their effect on sensory characteristics, microbial growth, and lipid oxidation of the meat in raw and cooked forms during storage. Microbiological shelf life parameters were evaluated by determining the total counts of microorganisms, yeasts, and molds. The growth potential of Listeria monocytogenes was estimated by challenge testing. The impact on lipid oxidation processes was assessed using thiobarbituric acid reactive substances (TBARS) and high performance liquid chromatography (HPLC) methods. The results showed that the blend of rhubarb petioles and tomato powder added a pleasant color and a combined taste to the product, similar to the taste of salt. In raw samples, considerable microbial growth inhibition was achieved with rhubarb petioles, tomato, and their mixture. Nine treatments of cooked samples had a stronger inhibitory effect on microbial growth compared to control treatments. Among all plant powders, tomato was the most effective inhibitor of yeast and mold growth. However, the challenge test revealed that L. monocytogenes growth in cooked samples was not inhibited during shelf life. In raw samples, rhubarb roots combined with blackcurrant or chokeberry berries effectively inhibited lipid oxidation, and in cooked samples, rhubarb petioles showed a similar effect. In conclusion, it was found that powdered plant materials are well suited for use as antimicrobial and antioxidative agents in minced meat products.

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“…Lipid peroxidation and myoglobin oxidation lead to changes in meat colour, flavour and appearance of undesirable odour. These negative aspects draw the consumer's refusal to buy the oxidized products (Gahruie et al, 2017;Papuc et al, 2017a).…”

Section: Introductionmentioning

confidence: 99%

The Effect of Some Polyphenols on Minced Pork during Refrigeration Compared with Ascorbic Acid

Predescu¹,

Papuc²,

Petcu³

et al. 2018

BUASVMCN-FST

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Quality of meat and meat products by two oxidative processes is affected. The two processes are lipid peroxidation and myoglobin oxidation. To delay oxidative processes, in meat and meat products are added compounds with antioxidant activity.The aim of this study was to evaluate the antioxidant activity of (±)-catechin, quercetin, and gallic acid, on oxidative processes in minced pork, comparatively with ascorbic acid in the same concentration. The ability of antioxidants to reduce DPPH• and to chelate Fe (II) were determinated. Minced pork samples separately with the chemicals were treated. The treated samples with antioxidants were preserved for seven days at refrigeration temperature. Myoglobin, oxymyoglobin, metmyoglobin concentrations, peroxide value, conjugated dienes and trienes levels and TBARS value were determined. Polyphenols have showed important hydrogen radical donator and iron chelator activity, higher as ascorbic acid activities. All antioxidants were effective in myoglobin oxidation and lipid peroxidation inhibition on minced pork, but the three polyphenols ((±)-catechin, quercetin, and gallic acid) protected better myoglobin than ascorbic acid as showed the results.

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Lipid Oxidation, Color Changes, and Microbiological Quality of Frozen Beef Burgers Incorporated with Shirazi Thyme, Cinnamon, and Rosemary Extracts

Cited by 56 publications

References 39 publications

Effect of medicinal plant type and concentration on physicochemical, antioxidant, antimicrobial, and sensorial properties of kombucha

Effect of medicinal plant type and concentration on physicochemical, antioxidant, antimicrobial, and sensorial properties of kombucha

Antimicrobial and Antioxidative Effects of Plant Powders in Raw and Cooked Minced Pork

The Effect of Some Polyphenols on Minced Pork during Refrigeration Compared with Ascorbic Acid

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