The effect of black rice water extract on surface color, lipid oxidation, microbial growth, and antioxidant activity of beef patties during chilled storage

Prommachart, Ronnachai; Belem, Thiago Sakomoto; Uriyapongson, Suthipong; Rayas‐Duarte, Patricia; Uriyapongson, Juntanee; Ramanathan, Ranjith

doi:10.1016/j.meatsci.2020.108091

Cited by 59 publications

(38 citation statements)

References 54 publications

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“…Antioxidant activity of anthocyanin also increased desaturase enzymes activity for converting monounsaturated fatty acid (MUFA) to polyunsaturated fatty acid (PUFA) or inserting additional unsaturated bonds into already existing PUFA [24]. Several studies reported that black rice extract retarded lipid peroxidation, improved redness of color and increased oxidative stability during storage of ground beef patties [25], steak beef [26], pork patties [27], and Thai fermented sausage [28]. Likewise, studies indicated that dietary intake of plant-rich anthocyanin improved oxidative stress status in animals [29,30] and increased the omega-3 (n-3) and omega-6 (n-6) PUFA proportion in the plasma of humans [31], fish [32], and rats [33].…”

Section: Introductionmentioning

confidence: 99%

Effect of Dietary Anthocyanin-Extracted Residue on Meat Oxidation and Fatty Acid Profile of Male Dairy Cattle

Prommachart

Cherdthong

Navanukraw

et al. 2021

Animals

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This research aimed to evaluate the effects of anthocyanin-extracted residue (AER) in the diet of cattle on meat oxidation during storage and on the fatty acid profiles of the meat. Sixteen male dairy cattle (average body weight 160 ± 10.6 kg) were allotted to feed in a completely randomized design (CRD) with four levels of AER supplementation, 0, 20, 40, and 60 g/kg dry matter (DM) in the total mixed ration (TMR). These TMR diets were fed ad libitum to the cattle throughout the trial. At the end of the feeding trial (125 days), all cattle were slaughtered and meat samples from the Longissimus dorsi (LD) muscle were collected to assess meat oxidation and fatty acid profile. The antioxidant effect of AER on meat oxidation was investigated during 14 days of storage based on color, myoglobin redox forms, lipid, and protein oxidation. The results showed meat from cattle fed AER had better color stability, lower oxidation of lipid, protein and myoglobin than did meat from cattle fed the control diet (0 g/kg AER). Furthermore, fatty acid profiles were affected by AER supplementation with an increase in the concentration of n-3 polyunsaturated fatty acids (PUFA). These results support the inclusion of AER supplementation as a natural antioxidant in cattle to reduce meat oxidation and increase PUFA in meat.

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Section: Introductionmentioning

confidence: 99%

Effect of Dietary Anthocyanin-Extracted Residue on Meat Oxidation and Fatty Acid Profile of Male Dairy Cattle

Prommachart

Cherdthong

Navanukraw

et al. 2021

Animals

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“…The authors evaluated the influence of acorn variety (holy, ordinary, and valonia) and indicated that ordinary and valonia varieties displayed the highest potentials to preserve redness during storage. Likewise, the incorporation of a commercial black rice extract (in the range of 0.4-1.2%) was associated with better preservation of redness in raw beef patties during six days at 2 • C [90].…”

Section: Color Of Meat Productsmentioning

confidence: 92%

“…As indicated in the previous section, black rice is a rich source of polyphenols, especially anthocyanins. The use of black rice extract to prevent the progression of lipid oxidation was reported by Prommachart et al [90] for raw beef patties during 6 days of refrigerated storage. According to the authors, the formation of lipid oxidation products was reduced in patties elaborated with commercial black rice extract, which also displayed a concentration-dependent effect (from 0.4% to 1.2% extract).…”

Section: Lipid and Protein Oxidationmentioning

confidence: 99%

“…Collectively, the oxidative reactions in lipids and proteins can be delayed by natural antioxidants found in seeds due to the evaluation in more than one type of meat products: dry-cured and fermented sausages during long processing periods and raw and cooked products during storage. This outcome is especially relevant for black rice [90,105], grape [42,84,85,106], guarana [46,86], and peanut skin extracts [48,87,88].…”

Section: Lipid and Protein Oxidationmentioning

confidence: 99%

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Natural Antioxidants from Seeds and Their Application in Meat Products

Munekata¹,

Gullón

Pateiro³

et al. 2020

Antioxidants

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The use of synthetic antioxidants in the food industry has raised important questions about the effects of prolonged consumption on human health. On top of that, the consumption of meat products has been changing due to the awareness generated by health-related organizations. In this sense, exploring strategies to develop and produce healthier meat products has become a paramount concern. Several studies explored the composition of several seeds to characterize and explore the compounds with antioxidant activity, which are mainly composed of polyphenols. The use of antioxidant extracts in meat products has shown important results to delay the oxidative reactions in meat products derived from the processing and storage of meat products. Moreover, these extracts can also replace synthetic antioxidants and preserve the quality of meat products. Therefore, the aims of this review are first, to present the sources and compounds with antioxidant activity in seeds, and second, to discuss their protective effect against oxidative reactions in meat products.

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“…Ground meat has many applications in the food industry but its shelf‐life is shorter than that of intact meat (Prommachart et al., 2020). The beef patties (BP) is a popular meat product due to increasing consumer demand for convenient foods (Carvalho et al., 2019; Zahid et al., 2020).…”

Section: Introductionmentioning

confidence: 99%

Effect of high pressure processing combined with lactic acid bacteria on the microbial counts and physicochemical properties of uncooked beef patties during refrigerated storage

Lee

Shahbaz

Yang

et al. 2021

J. Food Process. Preserv.

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The effect of high pressure processing (HPP) at 300, 400, and 500 MPa combined with Lactobacillus acidophilus was assessed on uncooked ground beef patties (BP) during refrigerated storage of 10 days. BP were evaluated in terms of microbial growth, color, pH, and lipid oxidation during the storage. Untreated BP had a significantly higher total aerobic count (6.74 log CFU/g) than BP treated with HPP 500 MPa + L. acidophilus (3.35 log CFU/g) on Day 10 of storage. Yeasts and mold counts of only 0.80 log CFU/g were detected in BP treated with HPP 500 MPa + L. acidophilus on Day 10 of storage. BP treated with combined process showed significant color retention, a delayed decrease in pH value, and inhibition of lipid oxidation during storage. The HPP 500 MPa + L. acidophilus showed the highest scores for all sensory parameters. This combined process can be used as an effective treatment for maintaining the microbial stability and quality of BP during storage. Novelty impact statement High pressure processing at 500 MPa was applied as a postprocessing treatment in conjunction with lactic acid bacteria for improving the microbiological safety and enhancement of shelf‐life of fresh ground beef patties during refrigerated storage for intended usage at home and fast‐food restaurants.

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The effect of black rice water extract on surface color, lipid oxidation, microbial growth, and antioxidant activity of beef patties during chilled storage

Cited by 59 publications

References 54 publications

Effect of Dietary Anthocyanin-Extracted Residue on Meat Oxidation and Fatty Acid Profile of Male Dairy Cattle

Effect of Dietary Anthocyanin-Extracted Residue on Meat Oxidation and Fatty Acid Profile of Male Dairy Cattle

Natural Antioxidants from Seeds and Their Application in Meat Products

Effect of high pressure processing combined with lactic acid bacteria on the microbial counts and physicochemical properties of uncooked beef patties during refrigerated storage

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