The Effect of Blueberries on the Oxidative Stability of Pork Meatloaf During Chilled Storage

Abstract

In the present study, the possibility of using blueberries in order to protect pork meatloaf against oxidation during storage was examined. To this end, the antioxidant effect of blueberries in meatloaf has been investigated by 2,2-diphenyl-1-picrylhydrazyl method and 2-thiobarbituric acid method. During the experiment, meatloaf with normal and lowered content of fat (12.5% of initial fat was replaced with fiber) was tested. The results have shown that the antioxidant activity is higher in the samples with the addition of blueberries than in the ones without these additives. Moreover, the samples with blueberries possess lower degree of lipid peroxidation during storage than the control sample. This indicates the protective effect of blueberries on the oxidative stability (storage quality) of pork meatloaf. Furthermore, fat content reduction by adding of fiber did increase slightly the antioxidant status of the sample with blueberries, but did not affect thiobarbituric acid reagent substances values. PRACTICAL APPLICATIONSVarious methods have been applied to protect meat-derived products from oxidation. Addition of different fruit extracts possessing high antioxidant activity can provide a good way of reducing the rate of oxidation changes in the products during storage. These functional additives provide not only a new sensory quality to food, but also some beneficial health effects to consumers. A great number of recent studies has shown a significant impact of plant extract on the lowering risks of coronary heart diseases or various cancer types. The present study demonstrates that blueberry addition to meatloaf lowers the rate of oxidation of the product, which influences the overall quality of meatloaf during storage.

Oxidative and microbiological stability of raw ground pork during chilled storage as affected by Plant extracts

“…The radical scavenging activity of the spice extracts was evaluated by the DPPH method according to the procedure described by Sánchez-Moreno et al [23] with some modifications. [10] The DPPH • radical scavenging activities of the plant extracts were expressed as Trolox Equivalents Antioxidant Capacity -TEAC (DPPH) values in μM of Trolox equivalent (TE) per g of dry sample. TEAC (DPPH) values were calculated as the ratio of the slope of the linear plot for the scavenging of DPPH • radicals by the extract tested to the slope of the plot for DPPH • radicals scavenging by the antioxidant standardthe water-soluble vitamin E analog Trolox.…”

“…[5] The rate of oxidation reaction depends on many factors, like ratio of unsaturated fatty acids to saturated ones, which is strictly correlated with a type of tissue and breed, storage conditions (time and temperature) and/or technological procedures meat is subjected to (mincing, cooking, roasting, etc.). [8][9][10] Chicken meat tends to oxidize more rapidly than pork as it contains a relatively higher content of unsaturated fatty acids. Moreover, minced meat is more prone to oxidation than the whole muscle retail cuts since during grinding the surface of the product increases, which makes it more exposed to ROS.…”

“…Nowadays, a great number of studies has shown the positive effect of plant extracts on meat quality which is the result of their high antioxidant and antimicrobial activities. [4,6,10,[16][17][18][19][20][21] Allspice, bay leaf, black seed, cardamom, caraway, cloves, and nutmeg are important aromatic spices used for food seasoning. Not only they give a special flavor to meat but also, by possessing high antioxidant and/or antimicrobial activities, they could maintain its oxidative and microbiological stability.…”

Effect of fermented blueberry on the oxidative stability and volatile molecule profiles of emulsion-type sausage during refrigerated storage

“…This results is similar to the inhibition effect of FB in the experiment. Muzolf-Panek et al [7] also suggested that blueberries can protect meatloaf against oxidation during 12 days of storage due to values of bioactive compounds in blueberries, like 2.84 to 3.09 μg/g dry weight resveratrol, which belongs to the group of stilbenes. They also detected 205.4 to 841.3 μg/g dry weight quercetin of flavonols and phenolic acids, such as caffeic, ferulic and p-coumaric acids.…”

“…As a result, natural sources are of interest as substitutes to synthetic antioxidants. The application of spices, vegetables, fruit extracts and wine industry residues have received the most attention by consumers and meat processors [7].…”