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Meat Science
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Review
a r t i c l e
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Article history:
Received 25 April 2013
Received in revised form 15 April 2014
Accepted 23 April 2014
Available online 4 May 2014
Keywords:
Plant derivatives
Meat products
Natural antioxidants
Lipid oxidation
Vegetable oils
Natural antimicrobials and microbial spoilage
a b s t r a c t
Growing concern about diet and health has led to development of healthier food products. In general consumer
perception towards the intake of meat and meat products is unhealthy because it may increase the risk of
diseases like cardiovascular diseases, obesity and cancer, because of its high fat content (especially saturated
fat) and added synthetic antioxidants and antimicrobials. Addition of plant derivatives having antioxidant
components including vitamins A, C and E, minerals, polyphenols, avanoids and terpenoids in meat products
may decrease the risk of several degenerative diseases. To change consumer attitudes towards meat consumption, the meat industry is undergoing major transformations by addition of nonmeat ingredients as animal fat replacers, natural antioxidants and antimicrobials, preferably derived from plant sources.
2014 Elsevier Ltd. All rights reserved.
Contents
1.
2.
Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Effects of plant based derivatives on lipid oxidation and shelf life extension of meat products
2.1.
Fruit and vegetable extracts as natural antioxidants . . . . . . . . . . . . . . . .
2.2.
Herbs and spice extracts as natural antioxidants . . . . . . . . . . . . . . . . .
3.
Role of plant derivatives in the development of low fat healthier meat products . . . . . .
3.1.
Vegetable oils and low fat meat products . . . . . . . . . . . . . . . . . . . .
3.2.
Plant bers and low fat meat products . . . . . . . . . . . . . . . . . . . . .
4.
Role of plant extracts as natural antimicrobials in meat products . . . . . . . . . . . . .
5.
Conclusion . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
1. Introduction
Changes in lifestyle and eating habits of human beings, has been
shown by researchers and health organizations (World Health Organization (WHO), Food And Agriculture Organization (FAO)) to be the
major cause of increases of diseases like, obesity, cancer, cardio vascular
failures, (Jimenez-Colmenero, Muniz, Alonso, & Collaborators, 2010;
Corresponding author at: Freeze Drying and Animal Products Technology Division,
Defence Food Research Laboratory, Mysore-570011, Karnataka, India. Tel.: + 91
9886813258; fax: +91 8212473468.
E-mail address: hayagreevafoodtech@gmail.com (D. Hygreeva).
http://dx.doi.org/10.1016/j.meatsci.2014.04.006
0309-1740/ 2014 Elsevier Ltd. All rights reserved.
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47
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48
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48
49
Fig. 2. Plant based derivatives and their major phytochemicals responsible for healthier lipid prole, antioxidant and antimicrobial activity in meat products.
propyl gallate retained their freshness, had less rancid odour and had
lower thiobarbituric acid reactive substances (TBARS) values compared
to controls and ascorbic acid containing samples during the storage period. Moreover, it was demonstrated that, frankfurters prepared with addition of different concentrations (0, 0.5, 1, 2, 3, 4, 5%) of grape seed our,
had lower oxidation level and enhanced protein and total dietary ber
content with increasing levels of grape seed our (zvural & Vural,
2011).
In a study by Bastida et al. (2009) the addition of condensed tannins
of carob fruit extracts in non-puried (Liposterine-30 g/kg) and puried forms (Ex-Xenterol-30 g/kg) signicantly reduced TBARS numbers
and polar material content in cooked pork meat during six months of
chilled and frozen storage compared with -tocopherol (250 mg/kg).
The foremost quality and sensory attribute which inuences the
consumer acceptance of the meat and meat products is color (Jo, Jin, &
Ahn, 2000). The changes in color show the rate of oxidation of myoglobin, which is inuenced by lipid oxidation. Apart from lipid oxidation itself, the susceptibility of meat proteins to oxidative reactions during
heating and storage leads to deleterious changes in meat quality including water holding capacity, color and overall nutritional quality (loss of
essential amino acids) (Jongberg, Trngren, Gunvig, Skibsted, & Lund,
2012; Lund, Heinonen, Baron, & Estvez, 2011). Protein oxidation is a
complex phenomenon that involves a radical chain reaction (initiation,
termination and propagation), which causes oxidative damage to the
50
Table 1
Antioxidant and lipid oxidation inhibition activity of plant based derivatives in meat products.
Plant derivative
Reference
Bozkurt (2006)
Fasseas et al. (2007)
Sage
Rosemary extract
Bearberry extract
Cooked pork
Waste materials from the food processing industries are now an important resource for bio active components. DeJong and Lanari (2009)
reported that the crude polyphenol extracts from the waste waters of
olive oil inhibited lipid oxidation (TBARS values) in precooked beef
(6383%) and pork (4766%). Hassan and Swet Fan (2005) compared
the antioxidant potential of a polyphenol extract from cocoa leaves with
a mixture of synthetic antioxidants BHA/BHT (1:1 ratio 200 mg/kg) in
mechanically deboned cooked chicken meat stored at 4 C by analyzing
their peroxide, TBARS and hexanal generation values and observed that
the antioxidant potential of the extract (200 and 400 mg/kg) was about
5080% of that of BHA/BHT. Brettonnet, Hewavitarana, DeJong, and
Lanari (2010) reported that crude polyphenol extracts of canola (15 or
100 mg gallic acid equivalents (GAE/kg meat) reduced TBARS values
in precooked beef (6692%), chicken (3670%) and pork (4375%)
when stored at 4 C for six days.
2.2. Herbs and spice extracts as natural antioxidants
Extracts of herbs and spices are used as antioxidants, antimicrobials,
anti-diabetics, anticarcinogens, avorings, beverages and repellents.
The increasing interest of meat industry in natural antioxidants and
antimicrobials led to extensive research on the utilization of spice
and herb extracts as lipid oxidation inhibitors. The role of herbs and
spice extracts, including rosemary, oregano, clove, thyme and citrus
fruits were have been studied for their antioxidant potential in
cooked, fermented and irradiated meat products (Rodrguez Vaquero,
Tomassini Serravalle, Manca de Nadra, & Strasser de Saad, 2010).
Enhanced shelf life of cooked ground pork stored at 4 C for 14 days
has been seen. Treatment with different kimchi extracts, baechu kimchi
(BK-0.1%), got kimchi (GK-0.1%), puichu kimchi (PK-0.1%), and white
kimchi (WK-0.1%) signicantly lowered TBARS, peroxide and hexanal
contents. Among these GK showed good antioxidant activity compared
with ascorbic acid (0.02%), BHT (0.02%) and other extracts (Lee et al.,
2011). Juntachotea, Berghofera, Siebenhandla, and Bauerb (2007)
reported that the addition of dried galangal powder (0.05, 0.10 and
0.15%) and its ethanoloic extract (0.17, 0.43 and 0.51%) to cooked
pork during storage at 51 C for 14 days signicantly reduced TBARS,
peroxide and conjugated diene values and also inhibited the formation
of hexanal (highest inhibition observed at a concentration 0.51%
of ethanolic extract). Reya, Hopiab, Kivikarib, and Kahkonenb (2005)
studied the antioxidant activity of cloudberry, willow herb and beetroot
extracts (100 and 500 mg/kg) in comparison with pure quercetin, rutin
and caffeic acid. Lipid oxidation and hexanal content in cooked pork
patties were evaluated and these extracts helped in lowering lipid oxidation and reduced the hexanal content of patties (Reya et al., 2005).
Choe et al. (2011) evaluated the antioxidant activity of lotus leaf
powder, 0.1% (LP1), 0.5% (LP2) and barley leaf 0.1% (BP1), 0.5% (BP2)
powder in cooked ground pork and reported that addition of LP2 or
BP2 signicantly decreased lipid oxidation and lowered peroxide and
conjugated diene values when compared with control samples containing BHT (0.01%) during refrigerated storage for 10 days. There were
no signicant changes observed in overall acceptability among the
treatment groups (LP/BP). Qi and Zhou (2013) found that addition of
epicarp extract of lotus seed at 6.25, 12.5, 25, 50 and 100 g mL1 concentrations to pork homogenates retarded TBARS and peroxide values
in Chinese Cantonese sausages. Moreover the cytotoxic and anti obesity
activity of the extract in in vitro in 3 T3-L1 preadipocyte cell models
depended on the dosage; epicarp extracts of lotus seed are potent antioxidant and anti obesity phytochemicals with no toxic effects.
Fasseas, Mountzouris, Tarantilis, Polissiou, and Zervas (2007)
showed that porcine and bovine ground meat treated with the essential
oils of oregano and sage (3%W/W) had increased oxidative stability and
the antioxidant capacity of the raw and cooked meat (85 C for 30 min)
was high during storage at 4 C for 12 days. They also suggested that
addition of antioxidants is much more important for cooked meat products than the raw products. De Oliveira et al. (2012) manufactured
51
52
radiation processed lamb meat treated with mint leaf extract (0.1% and
0.5%) showed greater antioxidant activity and decreased lipid oxidation
(0.1% -18% and 0.5% -38%) during 4 weeks chilled storage compared
with non treated samples (Kanatt, Chander, & Sharma, 2007).
Jo, Son, Son, and Byun (2003) studied the effect of 70% ethanolic extracts of freeze dried green tea leaf (GTL), with and without irradiation
on the functional and sensory properties of raw and cooked pork patties.
They found that the addition of irradiated GTL extract (0.1%) inhibited
lipid oxidation, increased hunter color a* values and samples received
higher sensory scores compared with the non-irradiated samples containing the extract and the no extract added samples during storage
at 4 C for 15 days (Jo et al., 2003). Similarly Teets and Were (2008)
found that in minced chicken breast meat the addition of irradiated
almond skin powder (0.5%) signicantly reduced peroxide values
(066%), conjugated dienes (724%), TBARS (037%) and hexanal contents (471%) evaluated periodically for 12 days of refrigerated storage
and seven months of frozen storage, compared with the BHT (0.01%)
treated and no antioxidant untreated samples.
A number of studies have compared BHA and BHT with plant fruit,
vegetable and herb extracts for their antioxidant activity in various
meat products. Generally plant extracts exhibit better lipid oxidation inhibition in cooked, fermented and irradiation processed meat products
in comparison with synthetic antioxidants. Further studies are needed
on the functionality and stability of phytochemicals in the nal products
under different processing and storage conditions.
3. Role of plant derivatives in the development of low fat healthier
meat products
Fat is an essential component in meat and meat products responsible
for such quality characteristics as juiciness, texture, meaty avor,
cooking yield and characteristic aroma (Choi et al., 2013). The fat in
the meat and meat products in general has high amounts of saturated
fatty acids (SFA) and cholesterol. The recommendations of health
organizations to increase intake of healthier fats and their ratios in the
diet, led to the development of healthier meat and meat products by replacing animal fat with vegetable oils. The use of vegetable oils in low fat
meat products not only helps in improving the fatty acid proles
but also helps in increasing product stability in terms of lower lipid
oxidation, peroxide values, conjugated dienes and free fatty acids.
Many researchers have studied the quality characteristics of meat products prepared with partial or complete replacement of animal fat with
vegetable oils (Table 2).
3.1. Vegetable oils and low fat meat products
Considered as a potential strategy, replacing animal fat with vegetable oils, in modied and healthier meat products, may enrich the fatty
acid prole and result in low fat or low cholesterol containing products.
The total or partial replacement of pork fat with healthier oils,
formulated with olive, lin seed, sh oil and konjac gel (015%) in liver
patties resulted in lower levels of saturated (27.4% and 21.3%) and
mono unsaturated fatty acid (49.8% and 42.5%) and higher contents of
poly unsaturated fatty acids (Delgado-Pando, Cofrades, RodrguezSalas, & Jimnez-Colmenero, 2011). Addition of healthier oil, stabilized
in a konjac matrix increased -3 fatty acid content and reduced the
total fat content in frankfurters (Salcedo-Sandoval, Cofrades, RuizCapillas Prez, Solas, & Jimnez-Colmenero, 2013). Delgado-Pando,
Cofrades, Ruiz-Capillas, Triki, and Jimnez-Colmenero (2012) developed low fat liver patties by replacing pork back fat with healthier oils
(olive, linseed and sh oil) and konjac gel resulting in lower contents
of malonaldehyde (0.1130.343 mg/kg sample) during 85 days storage
at 2 C. Fresh pork sausages manufactured with partial replacement of
pork back fat (15%) with green tea catechins (GTC-200 mg/kg) and
green coffee antioxidant (GCA-200 mg/kg) added linseed oil (LO) or
sh oil (FO), increased linolenic acid from 1.34% to 8.91 % (LO) and
EPA (eicosapentaenoic acid) from 0.05% to 2.83% (FO). Addition of
GTC signicantly reduced the lipid oxidation in raw sausages containing
sh oil and lower lipid oxidation was observed in lin seed oil containing
samples stored in aerobic or modied atmosphere packages for 7 days
Table 2
Plant derivatives as animal fat replacers in healthier meat and meat products.
Plant derivative
Meat product
Changes in product
Reference
Frankfurters
Frankfurters
Turkish sucuk
Sucuk
Dry fermented pork sausages
53
54
Table 3
Plant derivatives as natural antimicrobials in meat and meat products.
Plant derivative
Meat product
Reference
Sage extract
Karpiska-Tymoszczyk, (2007)
Ground beef
Ground beef
Ham, beef and turkey
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