Frozen storage quality and flavor evaluation of ready to eat steamed meat products treated with antioxidants

Figures & data

Table 1. The effect of Camellia sinensis L. extract and synthetic antioxidant (BHT) addition on physicochemical properties of raw meatballs (mean ± SE).

Tabla 1. Efecto del extracto de Camellia sinensis L. y de la adición de antioxidantes sintéticos (BHT) en las propiedades fisicoquímicas de las albóndigas crudas (media ± DE)

	Group			P-value
	C1	C2	E
WHC	57.85 ± 4.47	71.46 ± 6.08	64.64 ± 5.31	0.249
L*	44.64 ± 1.17	44.94 ± 1.32	42.68 ± 0.85	0.319
a*	17.62^A ± 0.62	18.34^A ± 0.60	14.80^B ± 0.48	0.000
b*	9.63 ± 0.42	9.99 ± 0.42	9.77 ± 0.23	0.783
Moisture [%]	63.07^A± 0.18	63.69^B ± 0.30	62.76^A ± 0.07	0.017
Fat [%]	17.50 ± 0.17	17.00 ± 0.13	17.52 ± 0.08	0.000
Protein [%]	16.65 ± 0.06	16.80 ± 0.37	16.87 ± 0.02	0.000
Ash [%]	1.37 ^B ± 0.09	1.97 ^A ± 0.07	1.91^A ± 0.06	0.000
Connective tissue [%] pH	1.34 ^A ± 0.08 5.75 ± 0.01	3.29 ^B ± 0.48 5.74 ± 0.00	1.73^A ± 0.05 5.75 ± 0.01	0.001 0.000

Means with a different capital letters show a significant effect of treatment group within a row (P ≤ 0.05).

C1 – Control group; C2 – positive control group included 0.01% of BHT; E – experimental group included 1% of Camellia sinensis L.extract.

Las medias con letras mayúsculas diferentes en una misma fila indican un efecto significativo en el grupo de tratamiento (P ≤ 0.05). C1 – grupo de control; C2 – grupo de control positivo adicionado con 0.01% de BHT; E – grupo experimental adicionado con 1% de extracto de Camellia sinensis L.

Table 2. The mean and standard error of color components measured on outside surface of steamed meatballs with an addition of Camellia sinensis L.extract and synthetic antioxidant (BHT) during the frozen storage (mean ±SE).

Tabla 2. Error medio y error estándar de los componentes de color medidos en la superficie exterior de las albóndigas al vapor adicionadas con extracto de Camellia sinensis L. y antioxidante sintético (BHT) durante el almacenamiento en congelador (media ± DE)

	Group
	C1	C2	E	P-value
Outside surface D0
L* [%]	49.85^Aa ± 1.26	51.55^A ± 0.88	45.41^Ba ± 0.29	0.000
a* [-]	6.56^B ± 0.37	6.12A^Bbc± 0.33	5.43^Aa ± 0.30	0.075
b* [-]	10.87^Ab ± 0.21	11.01^Aa ± 0.36	10.01^Bab ± 0.23	0.034
D14
L* [%]	50.07^Aa ± 0.59	50.79^A ± 0.85	46.47 ^Ba ± 0.60	0.000
a* [-]	6.08^B ±0.13	5.35^Aa ± 0.23	5.56^ABa ± 0.25	0.056
b* [-]	10.33^Aab±0.21	11.08 ^Ba ± 0.31	9.86^Aa ± 0.22	0.007
D21
L* [%]	48.71^ABa± 0.93	50.83^B ± 1.17	46.49^Aa ± 0.53	0.009
a* [-]	6.05^AB ± 0.29	5.41^Aa ± 0.13	6.29^Bb ± 0.32	0.062
b* [-]	10.31^ab ± 0.33	10.80^a ± 0.40	10.70^b ± 0.22	0.547
D42
L* [%]	53.21^Ab ± 0.68	52.32^A ± 0.52	48.85^Bb ± 0.74	0.000
a* [-]	6.25^A ± 0.19	5.64^Bab ± 0.12	6.08^Aab ± 0.09	0.015
b* [-]	9.86^ABa ± 0.24	9.47^Ab ± 0.20	10.41 ^Bab ± 0.27	0.031
D90
L* [%]	50.71^Aa ± 0.75	50.54^A ± 0.70	46.38 ^Ba ± 1.02	0.001
a* [-]	6.26^AB ± 0.28	6.47^Bc ± 0.29	5.61^Aab ± 0.19	0.063
b* [-]	10.53^ab ± 0.30	10.99^a ± 0.25	10.55^ab ± 0.30	0.445
		Inside surface
D0
L* [%]	56.14^Bab ± 0.43	55.53^ABab ± 1.03	53.29 ^Aa ± 0.79	0.041
a* [-]	11.88 ± 0.23	11.13^a ± 0.60	10.91^b ± 0.37	0.026
b* [-]	10.07 ^c ± 0.20	9.79 ^c ± 0.28	10.12^a ± 0.15	0.523
D14
L* [%]	57.53^Abc ± 1.17	56.63^Aab ± 0.86	52.12 ^Ba ± 1.00	0.002
a* [-]	11.45^A ± 0.75	12.67^Ab ± 0.45	9.08 ^Ba ± 0.09	0.000
b* [-]	8.56^Aa ± 0.26	9.58^Bbc ± 0.15	10.80^Cc ± 0.13	0.000
D21
L* [%]	60.16^Bc ± 0.90	54.95^Aa ± 0.27	53.68^Aab ± 0.28	0.000
a* [-]	10.36^B ± 0.40	12.62^Ab ± 0.47	12.74^Ac ± 0.39	0.001
b* [-]	9.29^b ± 0.20	9.07^ab ± 0.17	9.40^b ± 0.29	0.565
D42
L* [%]	54.41 ^Ba ± 0.55	57.90^Cb ± 1.16	51.21^Aa ± 1.18	0.000
a* [-]	12.01^B ± 0.29	10.52^Aa ± 0.33	10.37^Ab ± 0.44	0.005
b* [-]	8.95A^ab ± 0.11	8.68^Aa ± 0.21	10.06 ^Ba ± 0.20	0.000
D90
L* [%]	56.70^ab ± 1.28	55.18^a ± 0.98	55.99^b ± 1.12	0.642
a* [-]	11.68^A ± 0.95	11.41^Aab ± 0.38	9.26 ^Ba ± 0.46	0.027
b* [-]	8.45^Aa ± 0.36	9.11^ABab ± 0.27	9.81^Bab ± 0.24	0.011

Means with different superscript capital letters in the same row were significantly different (P ≤ 0.05).

Means with different superscript small letters in the same column were significantly different (P ≤ 0.05).

C1 – Control group; C2 – positive control group included 0.01% of BHT; E – experimental group included 1% of Camellia sinensis L.

Las medias con distintas letras mayúsculas de superíndice en la misma fila son significativamente diferentes (P ≤ 0.05).

Las medias con diferentes letras minúsculas de superíndice en la misma columna son significativamente diferentes (P ≤ 0.05). C1 – grupo de control; C2 – grupo de control positivo adicionado con 0.01% de BHT; E – grupo experimental adicionado con 1% de Camellia sinensis L.

Table 3. The mean and standard error of a total antioxidant activity (TAA) and a total phenolic content (TPC) of steamed meatballs with an addition of Camellia sinensis L.extract and synthetic antioxidant (BHT) during the frozen storage (mean ±SE).

Tabla 3. Error medio y estándar de la actividad antioxidante (DPPH) y el contenido fenólico total (TPC) de las albóndigas al vapor adicionadas con el extracto de Camellia sinensis L. y el antioxidante sintético (BHT) durante el almacenamiento en congelador (media ± DE)

Parameters	Frozen storage	Group			P-value
		C1	C2	E
Total antioxidant activity [% DPPH]	D0	14.84^aA ± 0.81	47.85^aB ± 2.22	56.42^aC ± 1.66	0.000005
	D14	17.71^aA ± 0.68	49.72^aB ± 0.55	47.76^bB ± 2.57	0.000006
	D28	11.10 ^bA ± 1.64	44.34^acB ± 2.01	40.31^cB ± 1.36	0.000016
	D42	10.58 ^bA ± 0.86	39.35^bcB ± 1.45	28.79^dC ± 1.44	0.000012
	D90	10.0^A ± 1.01^b	34.00^Bb ± 2.12	21.10^eC ± 1.65	0.000159
Total phenolic content [mg GAE/100 g f.w.]	D0	69.65^aA ± 1.23	182.69^aB± 2.12	410.32^aC± 6.32	0.000000
	D14	65.54^aA ± 1.09	180.78^aB± 1.01	384.13^bC± 1.91	0.000000
	D28	56.72 ^bA ± 0.83	162.47^bB± 3.82	307.60^cC± 3.01	0.000000
	D42	36.58^cA ± 2.42	153.70^bB ± 3.10	225.51^dC± 3.36	0.000000
	D90	26.80 ^dA ± 1.29	141.31^cB ±3.66	173.28^eC± 2.98	0.000000

Means with different superscript capital letters in the same row were significantly different (P ≤ 0.05).

Means with different superscript small letters in the same column were significantly different (P ≤ 0.05).

C1 – Control group; C2 – positive control group included 0.01% of BHT; E – experimental group included 1% of Camellia sinensis L.

Las medias con distintas letras mayúsculas de superíndice en la misma fila son significativamente diferentes (P ≤ 0.05).

Las medias con distintas letras minúsculas de superíndices en la misma columna son significativamente diferentes (P ≤ 0.05). C1 – grupo de control; C2 – grupo de control positivo adicionado con 0.01% de BHT; E – grupo experimental adicionado con 1% de Camellia sinensis L.

Table 4. The mean and standard error of TBARS [mg MDA·kg⁻¹] of steamed meatballs with an addition of Camellia sinensis L.extract and synthetic antioxidant (BHT) during the frozen storage (mean ±SE).

Tabla 4. Media y error estándar de TBARS [mg MDA·kg⁻¹] de las albóndigas al vapor a las que adicionó con extracto de Camellia sinensis L. y antioxidante sintético (BHT) durante el almacenamiento en congelador (media ± DE)

Frozen storage	Group		SEM
	C1	C2	E	P-value
D0	0.78^a ± 0.05	0.68^a±0.04	0.70^a±0.03	0.025	0.244
D14	0.90^a ± 0.03	0.79^a±0.04	0.83^a±0.04	0.024	0.156
D28	1.38^Bb± 0.04	1.07^Ab±0.06	1.14^Ab±0.07	0.056	0.019
D42	1.59^Bc± 0.05	1.18^Ab±0.05	1.31^Ab±0.05	0.065	0.003
D90	2.01 ^Cd± 0.02	1.40^Ac±0.07	1.75^Bc±0.08	0.091	0.001

Means with different superscript capital letters in the same row were significantly different (P ≤ 0.05).

Means with different superscript small letters in the same column were significantly different (P ≤ 0.05).

C1 – Control group; C2 – positive control group included 0.01% of BHT; E – experimental group included 1% of Camellia sinensis L.extract.

Las medias con distintas letras mayúsculas de superíndice en la misma fila son significativamente diferentes (P ≤ 0.05).

Las medias con distintas letras minúsculas de superíndices en la misma columna son significativamente diferentes (P ≤ 0.05).C1 – grupo de control; C2 – grupo de control positivo adicionado con 0.01% de BHT; E – grupo experimental adicionado con 1% de Camellia sinensis L.

Figure 1. Intensity [%] of volatile aldehydes and ketones identified in steamed meatballs with an addition of Camellia sinensis L. extract and synthetic antioxidant (BHT) during the frozen storage; C1 – control group; C2 – positive control group included 0.01% of BHT; E – experimental group included 1% of Camellia sinensis L. extract.

Means with different capital letter within the day of storage were significantly different (P ≤ 0.05). Means with different s small letter within experimental group were significantly different (P ≤ 0.05)

Figura 1. Intensidad [%] de aldehídos volátiles y cetonas identificados en las albóndigas al vapor a las que se adicionó con extracto de Camellia sinensis L. y antioxidante sintético (BHT) durante el almacenamiento en congelador; C1 – grupo de control; C2 – grupo de control positivo adicionado con 0.01% de BHT; E – grupo experimental adicionado con 1% de extracto de Camellia sinensis L

Means with different capital letters within the day of storage were significantly different (P0.05). Means with different s small letter within the experimental group were significantly different (P0.05)

Las medias con distintas letras mayúsculas en el mismo día de almacenamiento son significativamente diferentes (P ≤ 0.05).Las medias con distintas letras minúsculas dentro del mismo grupo experimental son significativamente diferentes (P ≤ 0.05).

Figure 2. Intensity [%] of volatile alcohols and esters identified in steamed meatballs with an addition of Camellia sinensis L. extract and synthetic antioxidant (BHT) during the frozen storage; C1 – control group; C2 – positive control group included 0.01% of BHT; E – experimental group included 1% of Camellia sinensis L. extract.

Means with different capital letter within the day of storage were significantly different (P ≤ 0.05). Means with different s small letter within experimental group were significantly different (P ≤ 0.05)

Figura 2. Intensidad [%] de alcoholes y ésteres volátiles identificados en las albóndigas al vapor a las que se adicionó con extracto de Camellia sinensis L. y antioxidante sintético (BHT) durante el almacenamiento en congelador; C1 – grupo de control; C2 – grupo de control positivo adicionado con 0.01% de BHT; E – grupo experimental adicionado con 1% de extracto de Camellia sinensis L

Means with different capital letters within the day of storage were significantly different (P≤ 0.05). Means with different s small letter within the experimental group were significantly different (P≤ 0.05)

Las medias con distintas letras mayúsculas en el mismo día de almacenamiento son significativamente diferentes (P ≤ 0.05).Las medias con distintas letras minúsculas dentro del mismo grupo experimental son significativamente diferentes (P ≤ 0.05).

Figure 3. Intensity [%] of volatile terpenes, acids, alkanes and furans identified in steamed meatballs with an addition of Camellia sinensis L. extract and synthetic antioxidant (BHT) during the frozen storage; C1 – control group; C2 – positive control group included 0.01% of BHT; E – experimental group included 1% of Camellia sinensis L. extract.

Means with different capital letter within the day of storage were significantly different (P ≤ 0.05). Means with different s small letter within experimental group were significantly different (P ≤ 0.05)

Figura 3. Intensidad [%] de terpenos, ácidos, alcanos y furanos volátiles identificados en las albóndigas al vapor a las que se adicionó con extracto de Camellia sinensis L. y antioxidante sintético (BHT) durante el almacenamiento en congelador; C1 – grupo de control; C2 – grupo de control positivo adicionado con 0.01% de BHT; E – grupo experimental adicionado con 1% de extracto de Camellia sinensis L

Means with different capital letters within the day of storage were significantly different (P≤ 0.05).Means with different s small letter within the experimental group were significantly different (P≤ 0.05)

Las medias con distintas letras mayúsculas en el mismo día de almacenamiento son significativamente diferentes (P ≤ 0.05).Las medias con distintas letras minúsculas dentro del mismo grupo experimental son significativamente diferentes (P ≤ 0.05).

Figure 4. PCA analysis of steamed meatballs with an addition of Camellia sinensis L. extract and synthetic antioxidant (BHT) on 0^th, 14^th, 28^th, 42^th nad 90^th days of frozen storage.

Figura 4. Análisis de PCA de las albóndigas al vapor a las que se adicionó con extracto de Camellia sinensis L. y antioxidante sintético (BHT) en los días 0, 14, 28, 42 y 90 de almacenamiento en congelador

Figure 5. Principal component analysis (PCA) for meatballs on D0 and D90 days of frozen storage (C1 – control group; C2 – control group with an addition of BHT; E – experimental group with an addition of Camellia sinensis L. extract).

Figura 5. Análisis de los componentes principales (PCA) de las albóndigas en los días D0 y D90 del almacenamiento en congelador (C1 – grupo de control; C2 – grupo de control adicionado con BHT; E – grupo experimental adicionado con extracto de Camellia sinensis L.)