Shelf life of meat from lambs given essential oil-free rosemary extract containing carnosic acid plus carnosol at 200 or 400mgkg−1

Ortuño, J.; Serrano, Rafael; Jordán, María J.; Bañón, Sancho

doi:10.1016/j.meatsci.2013.11.021

Cited by 50 publications

(65 citation statements)

References 38 publications

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“…The antioxidant action of the diterpenic metabolite deposited in lamb muscle has been demonstrated in both studies on the antioxidant status of muscle (Ortuño et al, 2016) as shelf-life studies on chilled-packed meat fillets (Ortuño et al, 2014). The formation of VOCs was also inhibited in the chilled-MAP (Modified Atmosphere Packaging) raw lamb meat by using dietary antioxidants from other aromatic plants.…”

Section: Inhibiting Rancid Volatiles In Lamb With Dietary Diterpenesmentioning

confidence: 93%

“…In the above study and other studies (Nieto et al, 2011;Vasta et al, 2013), hexanal was seen to be by far the most abundant VOC in the headspace of rancid lamb meat. However, Ortuño et al (2014) concluded that a reduction in the level of hexanal did not always discriminate meat samples when rancidity was inhibited through DRE, especially in strongly oxidized samples. This underlines the interest of extending the study to all the VOCs present in the headspace to establish their potential as rancidity markers in raw lamb meat.…”

Section: Introductionmentioning

confidence: 99%

“…Preliminary studies have revealed the good properties of the dietary rosemary extracts (DRE) used in sheep feeding to extend the shelf life of lamb meat. DRE containing carnosic acid and carnosol presents a suitable degree of bioavailability to exert its antioxidant action in muscle (Ortuño et al, 2016) and to inhibit lipid oxidation and VOC formation in raw lamb meat packed in a high-O 2 protective atmosphere (Ortuño et al, 2014). In the above study and other studies (Nieto et al, 2011;Vasta et al, 2013), hexanal was seen to be by far the most abundant VOC in the headspace of rancid lamb meat.…”

Section: Introductionmentioning

confidence: 99%

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Use of dietary rosemary diterpenes to inhibit rancid volatiles in lamb meat packed under protective atmosphere

Ortuño

Serrano

Bañón

2016

Animal

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The objective of the present study was to determine the inhibitory effect of dietary rosemary diterpenes on the formation of the volatile organic compounds (VOCs) responsible for rancid flavour in raw lamb meat. The lamb diet was supplemented during the fattening stage with two levels (200 and 400 mg/kg feed) of a dietary rosemary extract (DRE) containing carnosic acid and carnosol (1 : 1, w/w). The formation of VOCs (determined by headspace solid-phase microextraction at 40°C and MS) and odour deterioration (assessed by quantitative descriptive analysis) were monitored in meat fillets (longissimus dorsi-lumborum muscle) packed in a 70/30 O 2 /CO 2 protective atmosphere and kept at 2°C for up to 14 days. The raw meat odour deteriorated under pro-oxidizing conditions due to the development of an incipient rancidity caused by the formation of volatiles from lipid oxidation. A total of 46 volatile compounds were determined in lamb headspace: 18 aldehydes, seven alcohols, seven organic acids, six ketones, four furan compounds, two benzene compounds, one ester and one terpenoid. The use of DRE contributed to inhibit VOC formation and rancidity. Heptanal, octanal, nonanal and 2-pentyl-furan were the only VOCs affected ( P < 0.05) by the diet at any storage time. In general, VOC formation rate during storage was lower ( P < 0.05) in the meat from lambs that received a diet supplemented with 400 mg DRE/kg feed than in the meat from lambs receiving no dietary supplementation. VOC inhibition was less effective when the dose of DRE was reduced to 200 mg/DRE kg, although it depended on the VOC analysed. The intensity of rancid odour correlated ( P < 0.05) with the values of 43 of the 46 VOCs. The highest coefficients were obtained for octanol and octanal ( R > 0.75; P < 0.001), although similar values were obtained for the coefficients of a large number of carbonyl, alcohols and furan compounds, among other volatiles, which can be considered molecular markers of rancidity in raw lamb meat. Principal component analysis confirmed that the differences in the VOC profile make it possible to identify whether or not samples have been reinforced with dietary rosemary diterpenes. Thus, VOC profiling can be regarded as a useful tool for assessing the dietary treatments used in sheep to improve the oxidative stability of lamb meat.

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Section: Inhibiting Rancid Volatiles In Lamb With Dietary Diterpenesmentioning

confidence: 93%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Use of dietary rosemary diterpenes to inhibit rancid volatiles in lamb meat packed under protective atmosphere

Ortuño

Serrano

Bañón

2016

Animal

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“…This polyphenol profile induces antioxidant [3][4][5], antibacterial [5,6] and antimutagenic properties to rosemary extracts. RA and CA are more specifically used in the food industry as natural antioxidants [7,8]. Apart from the antioxidant properties of rosemary compounds, UA is another valuable natural compound which is studied for its pharmacological effects (e.g., antitumor property [9]).…”

Section: Introductionmentioning

confidence: 99%

Ultrasound versus microwave as green processes for extraction of rosmarinic, carnosic and ursolic acids from rosemary

Jacotet-Navarro

Rombaut

Fabiano‐Tixier

et al. 2015

Ultrasonics Sonochemistry

117

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“…También algunos antioxidantes naturales, además de disminuir el deterioro oxidativo de la carne, tienen propiedades antimicrobianas (42). Generalmente la capacidad antibacteriana de éstos ha sido evaluada en estudios in vitro (43,44), aunque también existen estudios que han evaluado su efecto en carne o productos cárnicos frescos con buenos resultados (3,32,45).…”

Section: Estrategias Tecnológicasunclassified

Actualización en El Uso De Antioxidantes Naturales Derivados De Frutas Y Verduras Para Prolongar La Vida Útil De La Carne Y Productos Cárneos

Valenzuela

2016

Rev. chil. nutr.

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Actualización en el uso de antioxidantes naturales derivados de frutas y verduras para prolongar la vida útil de la carne y productos cárneos Natural antioxidants obtained from fruits and vegetables and their effect over the shelf life of meat and meat products: an update INTRODUCCIÓN La mayor preferencia por alimentos naturales y saludables por parte de la población ha obligado a la industria de la carne a incluir antioxidantes naturales en varios productos para retrasar la degradación oxidativa de los lípidos y proteínas, mejorar su calidad, darles un valor agregado, y reemplazar los posibles riesgos que puedan involucrar la utilización de antioxidantes artificiales (1-3). Los extractos obtenidos desde fuentes vegetales pueden cumplir una serie de funciones como ser colorantes, antioxidantes, saborizantes o agentes antimicrobianos, siendo una adecuada alternativa para su uso en carne y sus derivados (4,5). Adicionalmente, la inclusiónPatricio Pérez M. Key words: meat, meat products, natural antioxidant, fruits, vegetables, herbs. de antioxidantes naturales en los alimentos tiene beneficios para la salud humana, ya que protegen a los componentes celulares, como el DNA, las proteínas y lípidos del ataque de las sustancias reactivas al oxigeno (6).Tanto la oxidación de los lípidos y proteínas, la autólisis y la contaminación microbiológica de la carne y productos cárneos son una de las mayores causas del deterioro de su calidad y reducción de su vida útil. Esto puede producir cambios en los indicadores de calidad de la carne y en el valor nutricional del producto (5,7,8). El deterioro oxidativo de estos alimentos puede reducirse mediante la utilización de varios procedimientos como el curado, envasado con

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Shelf life of meat from lambs given essential oil-free rosemary extract containing carnosic acid plus carnosol at 200 or 400mgkg−1

Cited by 50 publications

References 38 publications

Use of dietary rosemary diterpenes to inhibit rancid volatiles in lamb meat packed under protective atmosphere

Use of dietary rosemary diterpenes to inhibit rancid volatiles in lamb meat packed under protective atmosphere

Ultrasound versus microwave as green processes for extraction of rosmarinic, carnosic and ursolic acids from rosemary

Actualización en El Uso De Antioxidantes Naturales Derivados De Frutas Y Verduras Para Prolongar La Vida Útil De La Carne Y Productos Cárneos

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