Oxidative and microbiological stability of raw ground pork during chilled storage as affected by Plant extracts

References

• Doulgeraki, A. I.; Ercolini, D.; Villani, F.; Nychas, G. J. E. Spoilage Microbiota Associated to the Storage of Raw Meat in Different Conditions. Int. J. Food Microbiol. 2012, 157(2), 130–141. DOI: 10.1016/j.ijfoodmicro.2012.05.020.
   PubMed Web of Science ®Google Scholar
• Falowo, A. B.; Fayemi, P. O.; Muchenje, V. Natural Antioxidants against Lipid-Protein Oxidative Deterioration in Meat and Meat Products: A Review. Food Res. Int. 2014, 64, 171–181. DOI: 10.1016/j.foodres.2014.06.022.
   PubMed Web of Science ®Google Scholar
• Pothakos, V.; Devlieghere, F.; Villani, F.; Björkroth, J.; Ercolini, D. Lactic Acid Bacteria and Their Controversial Role in Fresh Meat Spoilage. Meat Sci. 2015, 109, 66–74. DOI: 10.1016/j.meatsci.2015.04.014.
   PubMed Web of Science ®Google Scholar
• Zhang, H.; Wu, J.; Guo, X. Effects of Antimicrobial and Antioxidant Activities of Spice Extracts on Raw Chicken Meat Quality. Food Sci. Hum. Wellness. 2016, 5(1), 39–48. DOI: 10.1016/j.fshw.2015.11.003.
   Google Scholar
• Estévez, M. Protein Carbonyls in Meat Systems: A Review. Meat Sci. 2011, 89(3), 259–279. DOI: 10.1016/j.meatsci.2011.04.025.
   PubMed Web of Science ®Google Scholar
• Jongberg, S.; Skov, S. H.; Tørngren, M. A.; Skibsted, L. H.; Lund, M. N. Effect of White Grape Extract and Modified Atmosphere Packaging on Lipid and Protein Oxidation in Chill Stored Beef Patties. Food Chem. 2011, 128(2), 276–283. DOI: 10.1016/j.foodchem.2011.03.015.
   PubMed Web of Science ®Google Scholar
• Choe, J.; Kim, H.; Kim, C. Effect of Persimmon Peel (Diospyros Kaki Thumb .) Extracts on Lipid and Protein Oxidation of Raw Ground Pork during Refrigerated Storage. Korean J. Food Sci. Anim. Resour. 2017, 37(2), 254–263. DOI: 10.5851/kosfa.2017.37.2.254.
   PubMed Web of Science ®Google Scholar
• Soyer, A.; Özalp, B.; Dalmış, Ü.; Bilgin, V. Effects of Freezing Temperature and Duration of Frozen Storage on Lipid and Protein Oxidation in Chicken Meat. Food Chem. 2010, 120(4), 1025–1030. DOI: 10.1016/j.foodchem.2009.11.042.
   Web of Science ®Google Scholar
• Serpen, A.; Gökmen, V.; Fogliano, V. Total Antioxidant Capacities of Raw and Cooked Meats. Meat Sci. 2012, 90(1), 60–65. DOI: 10.1016/j.meatsci.2011.05.027.
   PubMed Web of Science ®Google Scholar
• Muzolf-Panek, M.; Waśkiewicz, A.; Kowalski, R.; Konieczny, P. The Effect of Blueberries on the Oxidative Stability of Pork Meatloaf during Chilled Storage. J. Food Process. Preserv. 2016, 40, 899–909. DOI: 10.1111/jfpp.12668.
   Web of Science ®Google Scholar
• O’Grady, M. N.; Monahan, F. J.; Burke, R. M.; Allen, P. The Effect of Oxygen Level and Exogenous α-Tocopherol on the Oxidative Stability of Minced Beef in Modified Atmosphere Packs. Meat Sci. 2000, 55(1), 39–45. DOI: 10.1016/S0309-1740(99)00123-0.
   PubMed Web of Science ®Google Scholar
• Lee, M. A.; Choi, J. H.; Choi, Y. S.; Kim, H. Y.; Kim, H. W.; Hwang, K. E.; Chung, H. K.; Kim, C. J. Effects of Kimchi Ethanolic Extracts on Oxidative Stability of Refrigerated Cooked Pork. Meat Sci. 2011, 89(4), 405–411. DOI: 10.1016/j.meatsci.2011.05.004.
   PubMed Web of Science ®Google Scholar
• Rojas, M. C.; Brewer, M. S. Effect of Natural Antioxidants on Oxidative Stability of Frozen, Vacuum-Packaged Beef and Pork. J. Food Qual. 2008, 31(2), 173–188. DOI: 10.1111/j.1745-4557.2008.00196.x.
   Web of Science ®Google Scholar
• Shah, M. A.; Bosco, S. J. D.; Mir, S. A. Plant Extracts as Natural Antioxidants in Meat and Meat Products. Meat Sci. 2014, 98(1), 21–33. DOI: 10.1016/j.meatsci.2014.03.020.
   PubMed Web of Science ®Google Scholar
• Haugaard, P.; Hansen, F.; Jensen, M.; Grunert, K. G. Consumer Attitudes toward New Technique for Preserving Organic Meat Using Herbs and Berries. Meat Sci. 2014, 96(1), 126–135. DOI: 10.1016/j.meatsci.2013.06.010.
   PubMed Web of Science ®Google Scholar
• Šojić, B.; Pavlić, B.; Zeković, Z.; Tomović, V.; Ikonić, P.; Kocić-Tanackov, S.; Džinić, N. The Effect of Essential Oil and Extract from Sage (Salvia Officinalis L.) Herbal Dust (Food Industry by-Product) on the Oxidative and Microbiological Stability of Fresh Pork Sausages. LWT. 2018, 89, 749–755. DOI: 10.1016/j.lwt.2017.11.055.
   Web of Science ®Google Scholar
• Šojić, B.; Tomović, V.; Kocić-Tanackov, S.; Škaljac, S.; Ikonić, P.; Džinić, N.; Živković, N.; Jokanović, M.; Tasić, T.; Kravić, S. Effect of Nutmeg (Myristica Fragrans) Essential Oil on the Oxidative and Microbial Stability of Cooked Sausage during Refrigerated Storage. Food Control. 2015, 54, 282–286. DOI: 10.1016/j.foodcont.2015.02.007.
   Web of Science ®Google Scholar
• Juntachote, T.; Berghofer, E.; Siebenhandl, S.; Bauer, F. The Antioxidative Properties of Holy Basil and Galangal in Cooked Ground Pork. Meat Sci. 2006, 72(3), 446–456. DOI: 10.1016/j.meatsci.2005.08.009.
   PubMed Web of Science ®Google Scholar
• Lee, M. A.; Choi, J. H.; Choi, Y. S.; Han, D. J.; Kim, H. Y.; Shim, S. Y.; Chung, H. K.; Kim, C. J. The Antioxidative Properties of Mustard Leaf (Brassica Juncea) Kimchi Extracts on Refrigerated Raw Ground Pork Meat against Lipid Oxidation. Meat Sci. 2010, 84(3), 498–504. DOI: 10.1016/j.meatsci.2009.10.004.
   PubMed Web of Science ®Google Scholar
• Biswas, A. K.; Chatli, M. K.; Sahoo, J. 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. 2012, 133(2), 467–472. DOI: 10.1016/j.foodchem.2012.01.073.
   PubMed Web of Science ®Google Scholar
• Kaczmarek, A. M.; Muzolf-Panek, M.; Rudzińska, M.; Szablewski, T.; Cegielska-Radziejewska, R. The Effect of Plant Extracts on Pork Quality during Storage. Ital. J. Food Sci. 2017, 29, 644–656.
   Web of Science ®Google Scholar
• Bedford, D.; Claro, J.; Giusti, A. M.; Karumathy, G.; Lucarelli, L.; Mancini, D.; Marocco, E.; Milo, M.; Yang, D. Biannual Report On Global Food Markets, Food Outlook. 2017. https://doi.org/ISSN1560-8182
   Google Scholar
• Sánchez-Moreno, C.; Larrauri, J. A.; Saura-Calixto, F. A Procedure to Measure the Antiradical Efficienc Y of Polyphenols. J. Sci. Food Agric. 1998, 76(2), 270–276. DOI: 10.1002/(SICI)1097-0010(199802)76:2<270::AID-JSFA945>3.0.CO;2-9.
   Web of Science ®Google Scholar
• Benzie, I. F. F.; Strain, J. J. Ferric Reducing (Antioxidant) Power as a Measure of Antioxidant Capacity: The FRAP Assay. Methods Enzym. 1999, 299, 15–36.
   PubMed Web of Science ®Google Scholar
• Singleton, V. L.; Rossi, J. A. Colorimetry of Total Phenolics with Phosphomolybdic-Phosphotungstic Acid Reagents. Am. J. Enol. Vitic. 1965, 16(3), 144 LP–158.
   Google Scholar
• Folch, J.; Lees, M.; Stanley, G. H. S. A Simple Method for the Isolation and Purification of Total Lipides from Animal Tisues. J. Biol. Chem. 1957, 226(1), 497–509.
   PubMed Web of Science ®Google Scholar
• AOAC International. Peroxide value of oils and fats. In Official Methods of Analysis of AOAC International; Cunniff, P., Ed.; AOAC International: Gaithersburg, USA, 1999, vol. 2, chapter 41:9B.
   Google Scholar
• AOCS. Spectrophotometric Determination of Conjugated Dienoic Acid. In Official Methods and Recommended Practices of the American Oil Chemists’; AOCS Press: Champaign, IL, USA, 2003; Vol. 2009, pp 1–2.
   Google Scholar
• ISO 11357-6. Plastics — Differential Scanning Calorimetry (DSC) — Part 6. Determination of Oxidation Induction Time (Isothermal OIT) and Oxidation Induction Temperature (Dynamic OIT), third ed., 2018, ISO, Switzelralnd.
   Google Scholar
• Mielnik, M. B.; Olsen, E.; Vogt, G.; Adeline, D.; Skrede, G. Grape Seed Extract as Antioxidant in Cooked, Cold Stored Turkey Meat. LWT Food Sci. Technol. 2006, 39(3), 191–198. DOI: 10.1016/j.lwt.2005.02.003.
   Web of Science ®Google Scholar
• Schieberle, P.; Grosch, W. Quantitative Analysis of Aroma Compounds in Wheat and Rye Bread Crusts Using a Stable Isotope Dilution Assay. J. Agric. Food Chem. 1987, 35(2), 252–257. DOI: 10.1021/jf00074a021.
   Web of Science ®Google Scholar
• Ellman, G. L. Tissue Sulfhydryl Groups. Arch. Biochem. Biophys. 1959, 82(1), 70–77. DOI: 10.1016/0003-9861(59)90090-6.
   PubMed Web of Science ®Google Scholar
• Przygodzka, M.; Zielińska, D.; Ciesarová, Z.; Kukurová, K.; Zieliński, H. Comparison of Methods for Evaluation of the Antioxidant Capacity and Phenolic Compounds in Common Spices. LWT - Food Sci. Technol. 2014, 58(2), 321–326. DOI: 10.1016/j.lwt.2013.09.019.
   Web of Science ®Google Scholar
• El-Maati, M. F. A.; Mahgoub, S. A.; Labib, S. M.; Al-Gaby, A. M. A.; Ramadan, M. F. Phenolic Extracts of Clove (Syzygium Aromaticum) with Novel Antioxidant and Antibacterial Activities. Eur. J. Integr. Med. 2016, 8(4), 494–504. DOI: 10.1016/j.eujim.2016.02.006.
   Web of Science ®Google Scholar
• Shan, B.; Cai, Y. Z.; Sun, M.; Corke, H. Antioxidant Capacity of 26 Spice Extracts and Characterization of Their Phenolic Constituents. J. Agric. Food Chem. 2005, 53(20), 7749–7759. DOI: 10.1021/jf051513y.
   PubMed Web of Science ®Google Scholar
• Xia, W.; Budge, S. M. Techniques for the Analysis of Minor Lipid Oxidation Products Derived from Triacylglycerols: Epoxides, Alcohols, and Ketones. Compr. Rev. Food Sci. Food Saf.. 2017, 16(4), 735–758. DOI: 10.1111/1541-4337.12276.
   PubMed Web of Science ®Google Scholar
• Barriuso, B.; Astiasarán, I.; Ansorena, D. A Review of Analytical Methods Measuring Lipid Oxidation Status in Foods: A Challenging Task. Eur. Food Res. Technol. 2013, 236(1), 1–15. DOI: 10.1007/s00217-012-1866-9.
   Web of Science ®Google Scholar
• Balzan, S.; Taticchi, A.; Cardazzo, B.; Urbani, S.; Servili, M.; Di Lecce, G.; Zabalza, I. B.; Rodriguez-Estrada, M. T.; Novelli, E.; Fasolato, L. Effect of Phenols Extracted from a By-Product of the Oil Mill on the Shelf-Life of Raw and Cooked Fresh Pork Sausages in the Absence of Chemical Additives. LWT - Food Sci. Technol. 2017, 85, 89–95. DOI: 10.1016/j.lwt.2017.07.001.
   Web of Science ®Google Scholar
• Hu, J.; Wang, X.; Xiao, Z.; Bi, W. Effect of Chitosan Nanoparticles Loaded with Cinnamon Essential Oil on the Quality of Chilled Pork. LWT - Food Sci. Technol. 2015, 63(1), 519–526. DOI: 10.1016/j.lwt.2015.03.049.
   Web of Science ®Google Scholar
• Jia, N.; Kong, B.; Liu, Q.; Diao, X.; Xia, X. Antioxidant Activity of Black Currant (Ribes Nigrum L.) Extract and Its Inhibitory Effect on Lipid and Protein Oxidation of Pork Patties during Chilled Storage. Meat Sci. 2012, 91(4), 533–539. DOI: 10.1016/j.meatsci.2012.03.010.
   PubMed Web of Science ®Google Scholar
• Carpenter, R.; O’Grady, M. N.; O’Callaghan, Y. C.; O’Brien, N. M.; Kerry, J. P. Evaluation of the Antioxidant Potential of Grape Seed and Bearberry Extracts in Raw and Cooked Pork. Meat Sci. 2007, 76(4), 604–610. DOI: 10.1016/j.meatsci.2007.01.021.
   PubMed Web of Science ®Google Scholar
• Juntachote, T.; Berghofer, E.; Siebenhandl, S.; Bauer, F. The Effect of Dried Galangal Powder and Its Ethanolic Extracts on Oxidative Stability in Cooked Ground Pork. LWT - Food Sci. Technol. 2007, 40(2), 324–330. DOI: 10.1016/j.lwt.2005.08.008.
   Web of Science ®Google Scholar
• 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 Sci. 2014, 96(1), 526–534. DOI: 10.1016/j.meatsci.2013.08.007.
   PubMed Web of Science ®Google Scholar
• Demeyer, D. I.; Vandekerckhove, P.; Moermans, R. Compounds Determining PH in Dry Sausage. Meat Sci. 1979, 3(3), 161–167. DOI: 10.1016/0309-1740(79)90033-0.
   PubMedGoogle Scholar
• O’Grady, M. N.; Carpenter, R.; Lynch, P. B.; O’Brien, N. M.; Kerry, J. P. Addition of Grape Seed Extract and Bearberry to Porcine Diets: Influence on Quality Attributes of Raw and Cooked Pork. Meat Sci. 2008, 78(4), 438–446. DOI: 10.1016/j.meatsci.2007.07.011.
   PubMed Web of Science ®Google Scholar