Effect of borage and green tea aqueous extracts on the quality of lamb leg chops displayed under retail conditions

Meat Science

Volumn 129, Issue , 2017, Pages 153-160

  Belles M ^a   Alonso, V ^a   Roncales P ^a   Beltran J A ^a  

^a UNIVERSITY OF ZARAGOZA   (Spain)

Author keywords

Antioxidant activity; Borage; Green tea; Herb extracts; TBARS

Indexed keywords

ANTIOXIDANTS; PLANTS (BOTANY); SENSORY ANALYSIS;

ANTI-OXIDANT ACTIVITIES; BORAGE; GREEN TEA; HERB EXTRACTS; TBARS;

PLANT EXTRACTS;

ANTIOXIDANT; METMYOGLOBIN; PLANT EXTRACT; POLYPHENOL; THIOBARBITURIC ACID REACTIVE SUBSTANCE;

ANALYSIS; ANIMAL; BORAGO; DOMESTIC SHEEP; DRUG EFFECTS; FOOD CONTROL; LIPID PEROXIDATION; MICROBIOLOGY; RED MEAT; TEA;

ANIMALS; ANTIOXIDANTS; BORAGO; FOOD MICROBIOLOGY; LIPID PEROXIDATION; METMYOGLOBIN; PLANT EXTRACTS; POLYPHENOLS; RED MEAT; SHEEP, DOMESTIC; TEA; THIOBARBITURIC ACID REACTIVE SUBSTANCES;

EID: 85014832847     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2017.03.003     Document Type: Article

References (35)

1. Alp, E., Aksu, M.İ., Effects of water extract of Urtica dioica L. and modified atmosphere packaging on the shelf life of ground beef. Meat Science 86:2 (2010), 468–473 http://doi.org/10.1016/j.meatsci.2010.05.036.
2. AMSA, Hunt, M., King, D., (eds.) Meat color measurement guidelines (pp. 49), 2012, American Meat Science Association, Champaign, Illinois USA.
3. Asadi-Samani, M., Bahmani, M., Rafieian-Kopaei, M., The chemical composition, botanical characteristic and biological activities of Borago officinalis: A review. Asian Pacific Journal of Tropical Medicine 7 (2014), 22–28 http://doi.org/10.1016/S1995-7645(14)60199-1.
4. Bañón, S., Díaz, P., Rodríguez, M., Garrido, M.D., Price, A., Ascorbate, green tea and grape seed extracts increase the shelf life of low sulphite beef patties. Meat Science 77:4 (2007), 626–633 http://doi.org/10.1016/j.meatsci.2007.05.015.
5. Boletín Oficial del Estado (BOE), Boletín Oficial del Estado (BOE). Ley Española 32/2007 sobre el cuidado de los animales, en su explotación, transporte, experimentación y sacrificio. Boletín Oficial del Estado 268:2007 (2007), 45914–45920.
6. Camo, J., Lorés, A., Djenane, D., Beltrán, J.A., Roncalés, P., Display life of beef packaged with an antioxidant active film as a function of the concentration of oregano extract. Meat Science 88:1 (2011), 174–178 http://doi.org/10.1016/j.meatsci.2010.12.019.
7. Campo, M.M., Nute, G.R., Hughes, S.I., Enser, M., Wood, J.D., Richardson, R.I., Flavour perception of oxidation in beef. Meat Science 72:2 (2006), 303–311 http://doi.org/10.1016/j.meatsci.2005.07.015.
8. Carrizo, D., Taborda, G., Nerín, C., Bosetti, O., Extension of shelf life of two fatty foods using a new antioxidant multilayer packaging containing green tea extract. Innovative Food Science & Emerging Technologies 33 (2016), 534–541 http://doi.org/10.1016/j.ifset.2015.10.018.
9. Colon, M., Nerín, C., Synergistic, antagonistic and additive interactions of green tea polyphenols. European Food Research and Technology 242 (2016), 211–220 http://doi.org/10.1007/s00217-015-2532-9.
10. Djenane, D., Sánchez-Escalante, A., Beltrán, J.A., Roncalés, P., Extension of the retail display life of fresh beef packaged in modified atmosphere by varying lighting conditions. Journal of Food Science 66 (2001), 181–186, 10.1111/j.1365-2621.2001.tb15603.x.
11. Ercolini, D., Casaburi, A., Nasi, A., Ferrocino, I., Monaco, R.D., Ferranti, P.,.. Villani, F., Different molecular types of Pseudomonas fragi have the same overall behavior as meat spoilers. International Journal of Food Microbiology 142 (2010), 120–131 http://doi.org/10.1016/j.ijfoodmicro.2010.06.012.
12. Faustman, C., Sun, Q., Mancini, R., Suman, S.P., Myoglobin and lipid oxidation interactions: Mechanistic bases and control. Meat Science 86:1 (2010), 86–94 http://doi.org/10.1016/j.meatsci.2010.04.025.
13. Giménez, B., Gómez-Guillén, M.C., Pérez-Mateos, M., Montero, P., Márquez-Ruiz, G., Evaluation of lipid oxidation in horse mackerel patties covered with borage-containing film during frozen storage. Food Chemistry 124:4 (2011), 1393–1403 http://doi.org/10.1016/j.foodchem.2010.07.097.
14. Greene, B.E., Cumuze, T.H., Relationship between TBA numbers and inexperienced panelists' assessments of oxidized flavor in cooked beef. Journal of Food Science 47:1 (1982), 52–54 http://doi.org/10.1111/j.1365-2621.1982.tb11025.
15. Harbowy, M.E., Balentine, D.A., Tea chemistry. Critical Reviews in Plant Sciences 16:5 (1997), 415–480 http://doi.org/10.1080/713608154.
16. Huang, J., Huang, K., Liu, S., Luo, Q., Xu, M., Adsorption properties of tea polyphenols onto three polymeric adsorbents with amide group. Journal of Colloid and Interface Science 315:2 (2007), 407–414 http://doi.org/10.1016/j.jcis.2007.07.005.
17. Jeremiah, L., Packaging alternatives to deliver fresh meats using short- or long-term distribution. Food Research International 34:9 (2001), 749–772 http://doi.org/10.1016/S0963-9969(01)00096-5.
18. Krzywicki, K., Assessment of relative content of myoglobin, oxymyoglobin and metmyoglobin at the surface of beef. Meat Science 3 (1979), 1–10.
19. Latoch, A., Stasiak, D.M., Effect of mentha piperita on oxidative stability and sensory characteristics of cooked pork sausage. Journal of Food Processing and Preservation 39 (2015), 1745–4549 http://doi.org/10.1111/jfpp.12383.
20. Lorenzo, J.M., Batlle, R., Gómez, M., Extension of the shelf-life of foal meat with two antioxidant active packaging systems. LWT - Food Science and Technology 59 (2014), 181–188 http://doi.org/10.1016/j.lwt.2014.04.061.
21. Lorenzo, J.M., Sineiro, J., Amado, I.R., Franco, D., Influence of natural extracts on the shelf life of modified atmosphere-packaged pork patties. Meat Science 96 (2014), 526–534 http://doi.org/10.1016/j.meatsci.2013.08.007.
22. MacDougall, D.B., Changes in the colour and opacity of meat. Food Chemistry 9:1/2 (1982), 75–88.
23. Martínez, L., Cilla, I., Beltrán, J.A., Roncalés, P., Antioxidant effect of rosemary, borage, green tea, pu-erh tea and ascorbic acid on fresh pork sausages packaged in a modified atmosphere: Influence of the presence of sodium chloride. Journal of the Science of Food and Agriculture 86 (2006), 1298–1307.
24. Matthaüs, B., Antioxidant activity of extracts obtained from residues of different oilseeds. Journal of Agricultural and Food Chemistry 50 (2002), 3444–3452.
25. Mhamdi, B., Wannes, W.A., Bourgou, S., Marzouk, B., Biochemical characterization of borage (Borago officinalis L.) seeds. Journal of Food Biochemistry 33:3 (2009), 331–341 http://doi.org/10.1111/j.1745-4514.2009.00221.
26. Mitsumoto, M., O'Grady, M.N., Kerry, J.P., Joe Buckley, D., Addition of tea catechins and vitamin C on sensory evaluation, colour and lipid stability during chilled storage in cooked or raw beef and chicken patties. Meat Science 69:4 (2005), 773–779 http://doi.org/10.1016/j.meatsci.2004.11.010.
27. Osés, S.M., Diez, A.M., Melero, B., Luning, P.A., Jaime, I., Rovira, J., Characterization by culture-dependent and culture-independent methods of the bacterial population of suckling-lamb packaged in different atmospheres. Food Microbiology 36 (2013), 216–222 http://doi.org/10.1016/j.fm.2013.05.005.
28. Perumalla, A.V.S., Hettiarachchy, N.S., Green tea and grape seed extracts - Potential applications in food safety and quality. Food Research International 44 (2011), 827–839 http://doi.org/10.1016/j.foodres.2011.01.022.
29. Pfalzgraf, A., Frigg, M., Steinhart, H., Alpha-tocopherol contents and lipid oxidation in pork muscle and adipose tissue during storage. Journal of Agricultural and Food Chemistry 43 (1995), 1339–1342.
30. Rousset-Akrim, S., Young, O.A., Berdagué, J.L., Diet and growth effects in panel assessment of sheep meat odour and flavour. Meat Science 45:1 (1997), 169–181.
31. Sánchez-Escalante, A., Djenane, D., Torrescano, G., Beltran, J.A., Roncalés, P., Antioxidant action of borage, rosemary, oregano, and ascorbic acid in beef patties packaged in modified atmosphere. Journal of Food Science 68:1 (2003), 339–344 http://doi.org/10.1111/j.1365-2621.2003.tb14162.
32. Sañudo, C., Muela, E., Campo, M., Key factors involved in lamb quality from farm to fork in Europe. Journal of Integrative Agriculture 12:11 (2013), 1919–1930 http://doi.org/10.1016/S2095-3119(13)60629-2.
33. Wettasinghe, M., Shahidi, F., Antioxidant and free radical-scavenging properties of ethanolic extracts of defatted borage (Borago officinalis L.) seeds. Food Chemistry 67 (1999), 399–414.
34. Wettasinghe, M., Shahidi, F., Amarowicz, R., Abou-Zaid, M.M., Phenolic acids in defatted seeds of borage (Borago officinalis L.). Food Chemistry 75 (2001), 49–56.
35. Wu, J.G., Wang, P.J., Chen, S.C., Antioxidant and antimicrobial effectiveness of catechin-impregnated PVA-starch film on red meat. Journal of Food Quality 33:6 (2010), 780–801 http://doi.org/10.1111/j.1745-4557.2010.00350.