Effect of Mentha piperita on Oxidative Stability and Sensory Characteristics of Cooked Pork Sausage

Journal of Food Processing and Preservation

Volumn 39, Issue 6, 2015, Pages 1566-1573

  Latoch, Agnieszka ^a   Stasiak, Dariusz M ^a  

^a UNIVERSITY OF LIFE SCIENCES IN LUBLIN   (Poland)

Author keywords

[No Author keywords available]

Indexed keywords

MEATS; PH EFFECTS; REDOX REACTIONS; SENSORY ANALYSIS; SENSORY PERCEPTION;

AQUEOUS EXTRACTS; CONTROL SAMPLES; MENTHA PIPERITA; OXIDATION REDUCTION POTENTIAL; OXIDATIVE STABILITY; SENSORY CHARACTERISTICS; SENSORY PROPERTIES; THIOBARBITURIC ACID REACTIVE SUBSTANCES;

MINTS;

EID: 84953278813     PISSN: 01458892     EISSN: 17454549     Source Type: Journal    
DOI: 10.1111/jfpp.12383     Document Type: Article

References (49)

1. Biswas, A.K., Chatli, M.K. and Sahoo, J. 2012. Antioxidant potential of curry (Murraya koenigii L.) and mint (Mentha spicata) leaf extracts and their effect on colour and oxidative stability of raw ground pork meat during refrigeration storage. Food Chem. 133, 467-472.
2. 2+ ions: Implications for their antioxidant properties. Biochem. J. 330, 1173-1178.
3. Casarotti, S.N. and Jorge, N. 2014. Antioxidant activity of rosemary extract in soybean oil under thermoxidation. J. Food Process. Preserv. 38, 136-145.
4. Dawidowicz, A.L., Wianowska, D. and Baraniak, B. 2006. The antioxidant properties of alcoholic extracts from Sambucus nigra L. (antioxidant properties of extracts). Lebensm. Wiss. Technol. 39, 308-315.
5. Djenane, D., Aïder, M., Yangüela, J., Idir, L., Gómez, D. and Roncalés, P. 2012. Antioxidant and antibacterial effects of Lavandula and Mentha essential oils in minced beef inoculated with E. coli O157:H7 and S. aureus during storage at abuse refrigeration temperature. Meat Sci. 92, 667-674.
6. Dorman, H.J.D., Koşar, M., Kahlos, K., Holm, Y. and Hiltunen, R. 2003. Antioxidant properties and composition of aqueous extracts from Mentha species, hybrids, varieties and cultivars. J. Agric. Food Chem. 51, 4563-4569.
7. Ennajar, M., Bouajila, J., Labrini, A., Mathieu, F., Abderraba, M., Raies, A. and Romdhane, M. 2009. Chemical composition and antimicrobial and antioxidant activities of essential oils and various extracts of Juniperns phoenicea L. (Cupressacees). J. Food Sci. 74, M364-M371.
8. Gao, Y.-T., Blot, W., Zheng, W., Ershow, A.G., Hsu, C.W., Levin, L.I., Zhang, R. and Fraumeni, J.F., Jr. 1987. Lung cancer among Chinese women. Int. J. Cancer 40, 604-609.
9. Gulluce, M., Sahin, F., Sokmen, M., Ozer, H., Daferera, D., Sokmen, A., Polissiou, M., Adiguzel, A. and Ozkan, H. 2007. Antimicrobial and antioxidant properties of the essential oils and methanol extract from Mentha longifolia L. ssp. Longifolia. Food Chem. 103, 1449-1456.
10. Hansen, E., Juncher, D., Henckel, P., Karlsson, A., Bertelsen, G. and Skibsted, L.H. 2004. Oxidative stability of chilled pork chops following long term freeze storage. Meat Sci. 68, 479-484.
11. Haugaard, P., Hansen, F., Jensen, M. and Grunert, K.G. 2014. Consumer attitudes toward new technique for preserving organic meat using herbs and berries. Meat Sci. 96, 126-135.
12. Hunt, R.G.W. 1987. Measuring Colour, Ellis Horwood Limited, Chichester, UK.
13. Hunter, R.S. and Harold, R.W. 1987. The Measurement of Appearance, 2nd Ed., John Wiley and Sons, New York.
14. Işcan, G., Kirimer, N., Kürkcüoğlu, M., Başer, K.H.C. and Demirci, F. 2002. Antimicrobial screening of Mentha piperita essential oils. J. Agric. Food Chem. 50, 3943-3946.
15. ISO 13299.2. 1998. Sensory analysis - methodology - general guidance for establishing a sensory profile.
16. Jayathilakan, K., Sharma, G.K., Radhakrishna, K. and Bawa, A.S. 2007. Antioxidant potential of synthetic and natural antioxidants and its effect on warmed-over-flavour in different species of meat. Food Chem. 105, 908-916.
17. Ka, M.H., Choi, E.H., Chun, H.S. and Lee, K.G. 2005. Antioxidative activity of volatile extracts isolated from Angelica tenuissimae roots, peppermint leaves, pine needles and sweet flag leaves. J. Agric. Food Chem. 53, 4124-4129.
18. Kanatt, S.R., Chander, R. and Sharma, A. 2008. Chitosan and mint mixture: A new preservative for meat and meat products. Food Chem. 107, 845-852.
19. Kanner, J. and Harel, S. 1985. Initiation of membranal lipid peroxidation by activated metmyoglobin and methemoglobin. Arch. Biochem. Biophys. 237, 314-319.
20. Kanner, J., Shegalovich, I., Harel, S. and Hazan, B. 1988. Muscle lipid peroxidation dependent on oxygen and free metal ions. J. Agric. Food Chem. 36, 409-412.
21. Karre, L., Lopez, K. and Getty, K.J.K. 2013. Natural antioxidants in meat and poultry products. Meat Sci. 94, 220-227.
22. Karwowska, M., Wójciak, K.M. and Dolatowski, Z.J. 2014. Comparative studies on lipid oxidation of organic model sausage without nitrite produced with the addition of native or autoclaved mustard seed and acid whey. Int. J Food Sci. Technol. doi: 10.1111/ijfs.12586.
23. Kim, Y.J., Jin, S.K., Park, W.Y., Kim, B.W., Joo, S.T. and Yang, H.S. 2010. The effect of garlic or onion marinade on the lipid oxidation and meat quality of pork during cold storage. J. Food Qual. 33, 171-185.
24. Lee, M.-A., Choi, J.-H., Choi, Y.-S., Han, D.-J., Kim, H.-Y., Shim, S.-Y., Chung, H.-K. and Kim, C.H.-J. 2010. The antioxidative properties of mustard leaf (Brassica juncea) kimchi extracts on refrigerated raw ground pork meat against lipid oxidation. Meat Sci. 84, 498-504.
25. Madhuri, S. and Pandey, G. 2009. Some anticancer medicinal plants of foreign origin. Curr. Sci. 96, 779-783.
26. Mathenjwa, S.A., Hugo, C.J., Bothma, C. and Hugo, A. 2012. Effect of alternative preservatives on the microbial quality, lipid stability and sensory evaluation of boerewors. Meat Sci. 91, 165-172.
27. Mielnik, M.B., Aaby, K. and Skrede, G. 2003. Commercial antioxidants control lipid oxidation in mechanically deboned turkey meat. Meat Sci. 65, 1147-1155.
28. Mimica-Dukić, N., Božin, B., Soković, M., Mihajlović, B. and Matavulj, M. 2003. Antimicrobial and antioxidant activities of three Mentha species essential oils. Planta Med. 69, 413-419.
29. Moarefian, M., Barzegar, M., Sattari, M. and Naghdi Badi, H. 2012. Production of functional cooked sausage by Mentha piperita essential oil as a natural antioxidant and antimicrobial material. J. Med. Plants 41, 46-57.
30. Murphy, A., Kerry, J.P., Buckley, J. and Gray, I. 1998. The antioxidative properties of rosemary oleoresin and inhibition of off-flavours in precooked roast beef slices. J. Sci. Food Agric. 77, 235-243.
31. Nam, K.C. and Ahn, D.U. 2003. Effects of ascorbic acid and antioxidants on the color of irradiated beef patties. J. Food Sci. 68, 1686-1690.
32. Naveena, B.M., Sen, A.R., Vaithiyanathan, S., Babji, Y. and Kondaiah, N. 2008. Comparative efficacy of pomegranate juice, pomegranate rind powder extract and BHT as antioxidants in cooked chicken patties. Meat Sci. 80, 304-308.
33. Nicoli, M.C., Toniolo, R. and Anese, M. 2004. Relationship between redox potential and chain-breaking activity of model systems and foods. Food Chem. 88, 79-83.
34. Nunez de Gonzalez, M.T., Hafley, B.S., Boleman, R.M., Miller, R.K., Rhee, K.S. and Keeton, J.T. 2008. Antioxidant properties of plum concentrates and powder in precooked roast beef to reduce lipid oxidation. Meat Sci. 80, 997-1004.
35. Oberdieck, R. 2004. Fat protection for foods, especially meat products. Fleischwirtschaft 84, 91-95.
36. O'Grady, M.N., Monahan, F.J. and Brunton, N.P. 2001. Oxymyoglobin oxidation in lipid oxidation in bovine muscle - mechanistic studies. J. Food Sci. 66, 386-392.
37. O'Neill, M., Albersheim, P. and Darvill, A. 1990. The peptic polysaccharides of primary cell wall. In Methods in Plant Biochemistry (D.M. Dey, ed.) pp. 415-441, Academic Press, London.
38. Pawer, V.D., Mule, B.D. and Machewed, G.M. 2007. Effect of marination with ginger rhizome extract on properties of raw and cooked cheven. J. Muscle Foods 18, 349-369.
39. Pikul, J., Leszczyński, D.E. and Kummerow, F.A. 1989. Evaluation of three modified TBA methods for measuring lipid oxidation in chicken meat. J. Agric. Food Chem. 37, 1309-1313.
40. Raghavan, S. and Richards, M.P. 2007. Comparison of solvent and microwave extracts of cranberry press cake on the inhibition of lipid oxidation in mechanically separated turkey. Food Chem. 102, 818-826.
41. Rhee, K.S. and Zipin, Y.A. 2001. Pro-oxidative effect of NaCl in microbial growth controlled and uncontrolled beef and chicken. Meat Sci. 57, 105-112.
42. Rojas, M.C. and Brewer, S.M. 2008. Effect of natural antioxidants on oxidative stability of frozen, vacuum-packaged beef and pork. J. Food Qual. 31, 173-188.
43. Rödel, W. and Scheuer, R. 1998. Das Redoxpotential bei Fleisch und Fleischerzeugnissen. Fleischwirtschaft 78, 974-981.
44. Shan, B., Cai, Y.-Z., Brooks, J.D. and Corke, H. 2009. Antibacterial and antioxidant effects of five spice and herb extracts as natural preservatives of raw pork. J. Sci. Food Agric. 89, 1879-1885.
45. Torress, E., Pearson, A.M., Gray, J.I. and Shimokonki, M. 1988. Effect of salt on oxidative changes in pre and post rigor ground beef. Meat Sci. 23, 151-163.
46. Veronezi, C.M., Costa, T. and Jorge, N. 2014. Basil (Ocimum BasilicumL.) as a natural antioxidant. J. Food Process. Preserv. 38, 255-261.
47. Weiss, J., Gibis, M., Schuh, V. and Salminen, H. 2010. Advances in ingredient and processing systems for meat and meat products. Meat Sci. 86, 196-213.
48. Wójciak, K.M., Karwowska, M. and Dolatowski, Z.J. 2014. Use of whey and mustard seed to replace nitrites during cooked sausage production. Meat Sci. 96, 750-756.
49. Zhang, W., Xiao, S., Samaraweera, H., Lee, E.J. and Ahn, D.U. 2010. Improving functional value of meat products. Meat Sci. 86, 15-31.