The effect of water plant extracts addition on the oxidative stability of meat products;Wpływ dodatku wodnych ekstraktów roślinnych na stabilność oksydacyjną przetworów mięsnych

Acta Scientiarum Polonorum, Technologia Alimentaria

Volumn 10, Issue 2, 2011, Pages 175-188

  Wójciak, Karolina M ^a   Dolatowski, Zbigniew J ^a   Okoń, Anna ^a  

^a UNIVERSITY OF LIFE SCIENCES IN LUBLIN   (Poland)

Author keywords

Green tea; Haem pigments; Oxidation; Pepper; Rosemary; Water extracts

Indexed keywords

ANTIOXIDANTS; COLOR; CURING; MEATS; MIXTURES; OXIDATION; PIGMENTS; PLANT EXTRACTS; REDOX REACTIONS; STORAGE (MATERIALS);

GREEN TEA; OXIDATION REDUCTION POTENTIAL; PEPPER; REFRIGERATED STORAGES; ROSEMARY; SYNTHETIC ANTIOXIDANTS; THIOBARBITURIC ACID REACTIVE SUBSTANCES; WATER EXTRACTS;

EXTRACTION;

CAPSICUM ANNUUM VAR. ANNUUM; ROSMARINUS OFFICINALIS;

EID: 79955999787     PISSN: 16440730     EISSN: 18989594     Source Type: Journal    
DOI: None     Document Type: Article

References (29)

1. Adamczak L., Florowski T., Da{ogonek}bkowska A., 2010. Comparison of the quality of frankfurter type sausages cured by traditional method or with addition of vegetable extract as a source of nitrates. Nauka Przyr. Technol. 4, 5, #53.
2. Aguirrezábal M.M., Mateo J., Dominguez M.C., Zumalacárregui J.M., 2000. The effect of paprika, garlic and salt on rancidity in dry sausages. Meat Sci. 54, 77-78.
3. Bekhit A.E.D., Faustman C., 2005. Metmyoglobin reducing activity. Meat Sci. 71, 407-439.
4. Bilska A., Krzysztofiak K., Grzesiak J., Timm W., Uchman W., 2007. The effect of selected additives on redox changes in vacuum stored slaska type sausage. EJPAU 10 (4), #28.
5. Drużyńska B., Ste{ogonek}pniewska A., Wołosiak R., 2007. The influence of time and type of solvent on efficiency of the extraction of polyphenols from green tea and antioxidant properties obtained extracts. Acta Sci. Pol., Technol. Aliment. 6 (1), 27-36.
6. Ercoşkun H., Taǧi Ş., Ertaş A.H., 2010. The effect of different fermentation intervals on the quality characteristics of heat-treated and traditional sucuks. Meat Sci. 85, 174-181.
7. Faustman C., Sun Q., Mancini R., Suman S.P., 2010. Myoglobin and lipid oxidation interactions: Mechanistic bases and control. Meat Sci. 86, 86-94.
8. Freybler L.A., Gray J.I., Asghar A.., Boreen A.M., Pearson A.M., Buckley D.J., 1993. Nitrite stabilization of lipids in cured pork. Meat Sci. 33, 85-96.
9. Fernández-López J., Zhi N., Aleson-Carbonell L., Pérez-Alvarez J.A., Kuri V., 2005. Antioxidant and antibacterial activities of natural extracts: application in beef meatballs. Meat Sci. 69, 371-380.
10. Hać-Szymańczuk E., Roman J., Bednarczyk K., 2009. A study of the antibacterial activity of rosemary (Rosmarinus officinalis). Nauka Przyr. Technol. 3, 4, #128.
11. He Y., Shahidi F., 1997. Antioxidant activity of green tea and its catechins in a fish meat model system. J. Agric. Food Chem. 45, 4262-4266.
12. He{ogonek}ś M., Korczak J., 2007. The influence of different factors on the kinetics of the lipid oxidation in meat. Nauka Przyr. Technol. 1, 1, #3.
13. Jeszka M., Flaczyk E., Kobus-Cisowska J., Dziedzic K., 2010. Phenolics - characteristic and significance in food technology. Nauka Przyr. Technol. 4, 2, #19.
14. Karwowska M., Dolatowski Z.J., 2007. The effect of natural antioxidants on the oxidative processes in beef. Acta Sci. Pol., Technol. Aliment. 6 (1), 17-25.
15. Kobus-Cisowska J., Flaczyk E., Jeszka M., 2010. Antioxidant activities of Ginkgo biloba extracts: application in freeze stored meat dumplings. Acta Sci. Pol., Technol. Aliment. 9 (2), 161-170.
16. Mc Carthy T.L., Kerry J.P., Kerry J.F., Lynch P.B., Buckley D.J. 2001. Assessment of the antioxidant potential of natural food and plant extracts in fresh and previously frozen pork patties. Meat Sci. 57, 177-184.
17. Mitsumoto M., O'Grady M.N., Kerry J.P., Buckley D.J., 2005. Addition of tea catechins and witamin C on sensory evaluation, colour and lipid stability during chilled storage in cooked or raw beef and chicken patties. Meat Sci. 69, 773-779.
18. Morita H., Sakata R., Nagata Y., 1998. Nitric oxide complex of iron (II) myoglobin converted from metmyoglobin by Staphylococcus xylosus. J. Food Sci. 63, 2, 352-355.
19. Møller J.K.S., Jensen J.S., Skibsted L.H., 2003. Microbial formation of nitrite - cured pigment, nitrosylmyoglobin, from metmyoglobin in model systems and smoked fermented sausages by Lactobacillus fermentum strains and a commercial starter culture. Eur. Food Res. Technol. 216, 463-469.
20. Nam K.C., Ahn D.U., 2003. Use of antioxidants to reduce lipid oxidation and off-odor volatiles of irradiated pork homogenates and patties. Meat Sci. 63, 1-8.
21. O'Grady M.N., Monahan F.J., Brunton N.P., 2001. Oxymyoglobin and lipid oxidation in bovine muscles. Mechanistic studies. J. Food Sci. 66, 386.
22. Pikul J., Leszczyński D.E., Kummerow F.A., 1989. Evaluation of three modified TBA methods for measuring lipid oxidation in chicken meat. J. Agric. Food Chem. 37, 1309.
23. Re R., Pellegrini N., Pannala A., Yang M., Rice-Evans C., 1999. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Rad. Biol. Med. 9, 1231-1237.
24. Sebranek J.G., Sewalt V.J.H., Robbins K.L., Houser T.A., 2005. Comparison of natural rosemary extract and BHA/BHT for relative antioxidant effectiveness in pork sausage. Meat Sci. 69, 289-296.
25. Tang S., Kerry J.P., Sheehan D., Buckley D.J., 2001 a. A comparative study of tea catechins and tocopherol as antioxidants in cooked beef and chicken meat. Eur. Food Res. Technol. 213, 286-289.
26. Tang. S., Sheehan. D., Buckley D.J., Morrissey P.A., Kerry J.P., 2001 b. Anti-oxidant activity of added tea catechins on lipid oxidation of raw minced red meat, poultry and fish muscle. Int. J. Food Sci. Techn. 36, 685-692.
27. U{double acute}ren A., Babayiǧit D., 1996. Colour parameters of turkish-type fermented sausage during fermentation and ripening. Meat Sci. 45, 4, 539-549.
28. Zarena A.S., Sankar K.U., 2009. A study of antioxidant properties from Garcinia mangostana L. pericarp extract. Acta Sci. Pol., Technol. Aliment. 8 (1), 23-34.
29. Zhang X., Kong B., Xiong Y.L., 2007. Production of cured meat color in nitrite-free Harbin red sausage by Lactobacillus fermentum fermentation. Meat Sci. 77, 593-598.