3,613
Views
9
CrossRef citations to date
0
Altmetric
Articles

Antioxidant effect of sage (Salvia officinalis L.) extract on turkey meatballs packed in cold modified atmosphere

El efecto antioxidante del extracto de salvia (Salvia officinalis L.) en albóndigas de pavo empacadas en una atmósfera fría modificada.

, , , , , & show all
Pages 628-636 | Received 18 Oct 2017, Accepted 06 Jan 2018, Published online: 04 Apr 2018

References

  • Berdahl, D. R., & McKeague, J. (2015). Rosemary and sage extracts as antioxidants for food preservation. In F. Shahidi (Eds.), Handbook of antioxidants for food preservation. Woodhead Publishing Series in Food Science, Technology and Nutrition. ISBN: 978-1-78242-089-7. doi:10.1016/B016/B978-1-78242-089-7.00008-7
  • Brodowska, M., Guzek, D., Kołota, A., Głąbska, D., Górska-Horczyczak, E., Wojtasik-Kalinowska, I., & Wierzbicka, A. (2016). The effect of diet on oxidation and profile of volatile compounds of Semimembranosus after freezing storage. Journal of Food and Nutrition Research, 55, 40–47.
  • Calsamiglia, S., Busquet, M., Cardozo, P., Castillejos, L., & Ferret, A. (2007). Essential oils as modifiers of rumen microbial fermentation: A review. Journal of Dairy Science, 90, 2580–2595.
  • Casaburi, A., Nasi, A., Ferrocino, I., Di Monaco, R., Mauriello, G., Villani, F., & Ercolini, D. (2011). Spoilage-related activity of Carnobacterium maltaromaticum strains in airstored and vacuum-packed meat. Applied and Environmental Microbiology, 77, 7382–7393.
  • Chen, J. H., & Ho, C. T. (1997). Antioxidant activities of caffeic acid and its related hydroxycinnaminic acid compounds. Journal Of Agricultural And Food Chemistry, 45, 2374–2378.
  • Chouliara, E., Karatapanis, A., Sawaidis, I. N., & Kontominas, M. G. (2007). Combined effect of oregano essential oil and modified atmosphere packaging on shelf-life extension of fresh chicken breast meat, stored at 4°C. Food Microbiology, 24, 607–617.
  • Cruz-Romero, M., Kelly, A. L., & Kerry, J. P. (2007). Effects of high-pressure and heat treatments on physical and biochemical characteristics of oysters (Crassostrea gigas). Innovative Food Science and Emerging Technologies, 8, 30–38.
  • Fasseas, M. K., Mountzouris, K. C., Tarantilis, P. A., Polissiou, M., & Zervas, G. (2008). Antioxidant activity in meat treated with oregano and sage essential oils. Food Chemistry, 106, 1188–1194.
  • Gantner, M., Guzek, D., Najda, A., Brodowska, M., Górska-Horczyczak, E., Wojtasik-Kalinowska, I.,E., & Godziszewska, J. (2016). Oxidative and microbial stability of poultry meatballs added with coriander extracts and packed in cold modified atmosphere. International Journal of Food Properties, 20(11), 2527–2537.
  • Hanczakowska, E., Świątkiewicz, M., & Grela, E. R. (2015). Effect of dietary inclusion of a herbal extract mixture and different oils on pig performance and meat quality. Meat Science, 108, 61–66.
  • Horiuchi, K., Shiota, S., Hatano, T., Yoshida, T., Kuroda, T., & Tsuchiya, T. (2007). Antimicrobial activity of oleanolic acid from Salvia officinalis and related compounds on vancomycin-resistant enterococci (VRE). Biological and Pharmaceutical Bulletin, 30, 1147–1149.
  • ISO-4833-2. (2013). Microbiology of the food chain. Horizontal method for the enumeration of microorganisms. Part 2: Colony count at 30 degrees C by the surface plating technique (PN-EN ISO 4833-1), 12 pp.
  • ISO-6658. (1998). Sensory Analysis. Methodology. General Guidance [Analiza sensoryczna. Metodologia Wytyczne ogólne] (PN-ISO 6658), 21 pp. (in Polish).
  • Jia, N., Kong, B., Liu, Q., Xinping, D., & Xiufang, X. (2012). 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 Science, 91, 533–539.
  • Karakaya, M., Bayrak, E., & Ulusoy, K. (2011). Use of natural antioxidants in meat and meat products. Journal of Food Science and Engineering, 1, 1–10.
  • Karpińska, M., Borowski, J., & Danowska-Oziewicz, M. (2000). Antioxidative activity of rosemary extract in lipid fraction of minced meatballs during storage in the freezer. Die Nauhrung, 44, 38–41.
  • Karpińska-Tymoszczyk, M. (2007). Effects of sage extract (Salvia officinalis L.) and a mixture of sage extract and sodium isoascorbate on the quality and shelf life of vacuum-packed turkey meatballs. Journal of Muscle Foods, 18, 420–434.
  • Komprda, T., Šarmanová, I., Kelenka, J., Bakaj, P., Fialová, M., & Fajmonová, E. (2002). Effect of sex and age on cholesterol and fatty acid content in turkey meat. Archiv Für Geflügelkunde, 66, 263–273.
  • Lee, T. G., Williams, S. K., Sloan, D., & Littell, R. (1997). Development and evaluation of a chicken breakfast sausage manufactured with mechanically deboned chicken meat. Poultry Science, 76, 415–421.
  • Leroy, F., Vasilopoulos, C., Van Hemelryck, S., Falcony, G., & De Vuyst, L. (2009). Volatile. analysis of spoiled, artisan-type, modified-atmosphere-packaged cooked ham stored under different temperatures. Food Microbiology, 26, 94–102.
  • Liu, D. C., Tsaur, R. T., Lin, Y. C., Jan., S. S., & Tan, F. J. (2009). Effect of various levels of rosemary of Chinese mohogany on the quality of fresh chicken sausage during refrigerates storage. Food Chemistry, 117(1), 106–113.
  • Longaray Delamare, A. P., Moschen-Pistorello, I. T., Artico, L., Atti-Serafini, L., & Echeverrigaray, S. (2007). Antibacterial activity of the essential oils of Salvia officinalis L. and Salvia triloba L. cultivated in South Brazil. Food Chemistry, 100, 603–608.
  • Lu, Y., & Yeap, F. (2001). Antioxidant activities of polyphenols from sage (Salvia officinalis). Food Chemistry, 75, 197–202.
  • Marchev, A., Haas, C., Schulz, S., Georgiev, V., Steingroewer, J., Bley, T., & Pavlov, A. (2014). Sage in vitro cultures: A promising tool for the production of bioactive terpenes and phenolic substances. Biotechnology Letters, 36, 211–221.
  • Mariutti, L., Nogueira, G., & Bragagnolo, N. (2011). Lipid and cholesterol oxidation in chicken meat are inhibited by sage but not by garlic. Journal of Food Science, 76, 909–915.
  • Mariutti, L. R. B., Orlien, V., Bragagnolo, N., & Skibsted, L. H. (2008). Effect of sage and garlic on lipid oxidation in high-pressure processed chicken meat. European Food Research and Technology, 227, 337–344.
  • Marques Pino, L., Cavaleiro, C., Conceição Castilho, M., Bismara Regitano D’arce, M. A., Da Silva Torres, E. A., & Ramos, F. (2013). The use of natural antioxidants (oregano and sage) to reduce hexanal production in pre-cooked chicken during chill storage. Vitae, 20, 105–111.
  • McCarthy, T. L., Kerry, J. P., Kerry, J. F., Lynch, P. B., & Buckely, D. J. (2001). Evaluation of the antioxidant potential of natural food plant extract as compared with synthetic antioxidant and vitamin E in raw and cooked pork patties. Meat Science, 57, 45–52.
  • Mercier, Y., Gatellier, P., Viau, M., Remignon, H., & Renerre, M. (1998). Effect of dietary fat and vitamin E on colour stability and on lipid and protein oxidation in Turkey meat during storage. Meat Science, 48, 301–318.
  • Mielnik, M. B., Olsen, E., Vogt, G., Adeline, D., & Skrede, G. (2006). Grape seed extract as antioxidant in cooked, cold stored turkey meat. Lebensmittel-Wissenschaft Und Technologie, 39, 191–198.
  • Mielnik, M. B., Sem, S., Egelandsdal, B., & Skrede, G. (2008). By-products from herbs essential oil production as ingredient in marinade for turkey thighs. LWT - Food Science and Technology, 41, 93–100.
  • Min, B., & Ahn, D. U. (2005). Mechanism of lipid peroxidation in meat and meat products – A revive. Food Science and Biotechnology, 14, 152–163.
  • Ozek, G., Demirci, F., Ozek, T., Tabanca, N., Wedge, D. E., Khan, S. I., … Hamzaoglu, E. (2010). Gas chromatographic–Mass spectrometric analysis of volatiles obtained by four different techniques from Salvia rosifolia Sm., and evaluation for biological activity. Journal of Chromatography A, 1217, 741–748.
  • Pignoli, G., Bou, R., Rodrigez-Estrada, M. T., & Decker, E. A. (2009). Suitability of saturated aldehydes as lipid oxidation markers in washed turkey meat. Meat Science, 83, 412–416.
  • Pizzale, L., Bortolomeazzi, R., Vichi, S., Überegger, E., & Conte, L. S. (2002). Antioxidant activity of sage (Salvia officinalis and S. fruticosa) and oregano (Origanum onites and O. indercedens) extracts related to their phenolic compound content. Journal of the Science of Food and Agriculture, 82, 1645–1651.
  • Polish Pharmacopoeia VI. PTFarm. (2002). Warsaw, Poland.
  • Polish Pharmacopoeia VII. PTFarm. (2006). Warsaw, Poland.
  • Polish Pharmacopoeia X. PTFarm. (2012). Warsaw, Poland.
  • Rababah, T. M., Hettiarachchy, N. S., & Horax, R. (2004). Total phenolics and antioxidant activities of fenugreek, green tea, black tea, grape seed, ginger, rosemary, gotu kola, and ginkgo extracts, vitamin E, and tert-butylhydroquinone. Journal of Agricultural and Food Chemistry, 52, 5183–5186.
  • Rhee, K. S., Anderson, L. M., & Sams, A. R. (1996). Lipid oxidation potential of beef, chicken, and pork. Journal of Food Science, 61, 8–12.
  • Roby, M. H. H., Khaled, A. S., Khalel, A. S., & Khalela, I. (2013). Evaluation of antioxidant activity, total phenols and phenolic compounds in thyme (Thymus vulgaris L.), sage (Salvia officinalis L.), and marjoram (Origanum majorana L.) extracts. Industrial Crops and Products, 43, 827–831.
  • Rojas, M. C., & Brewer, M. S. (2007). Effect of natural antioxidants on oxidative stability of cooked, refrigerated beef and pork. Journal of Food Science, 72, 5282–5288.
  • Romeu-Nadal, M., Castellote, A. I., & López-Sabater, M. C. (2004). Headspace gas chromatographic method for determining volatile compounds in infant formulas. Journal of Chromatography A, 1046, 235–239.
  • Rossaint, S., Klausmann, S., & Kreyenschmidt, J. (2015). Effect of high-oxygen and oxygen-free modified atmosphere packaging on the spoilage process of poultry breast fillets. Poultry Science, 94, 93–103.
  • Sağdıç, O., Kuşçu, A., Özcan, M., & Özçelik, S. (2002). Effects of Turkish spice extracts at various concentrations on the growth of Escherichia coli O157:H7. Food Microbiology, 19, 473–480.
  • Shah, M. A., Don Bosco, S. J., & Mir, S. A. (2014). Plant extracts as natural antioxidants in meat and meat products. Meat Science, 98, 21–33.
  • Shan, B., Cai, Y. Z., & Corke, H. (2005). Antioxidant capacity of 26 spice extracts and characterization of their phenolic constituents. Journal of Agricultural and Food Chemistry, 53, 7749–7759.
  • Shirazi, M., Ranjbar, R., Eshraghi, S., Amin, G., Nouri, M. S., & Bazzaz, N. (2008). Inhibitory effects of Sage extract on the growth of enteric bacteria. Pakistan Journal of Biological Sciences, 11, 487–489.
  • Smit, G., Smit, B. A., & Engels, W. J. M. (2005). Flavour formation by lactic acid bacteria and biochemical flavour profiling of cheese products. FEMS Microbiology Review, 29, 591–610.
  • Velasco, V., & Williams, P. (2011). Improving meat quality though natural antioxidants. Chilean Journal of Agricultural Research, 71, 313–322.
  • Wang, H., Li, J., Rangarajan, M., Shao, Y., LaVoie, E. J., Huang, T. C., & Ho, C. T. (1998). Antioxidative phenolic compounds from sage (Salvia officinalis). Journal of Agricultural and Food Chemistry, 46, 4869–4873.
  • Wojdyło, A., Oszmioński, J., & Czemerys, R. (2007). Antioxidant activity and phenolic compounds in 32 selected herbs. Food Chemistry, 105, 940–949.
  • Wolfe, K., Wu, X., & Liu, R. H. (2003). Antioxidant activity of apple peels. Journal of Agricultural and Food Chemistry, 45, 1039–1044.
  • Zhang, L., Lin, Y. H., Leng, X. J., Huang, M., & Zhou, G. H. (2013). Effect of sage (Salvia officinalis) on the oxidative stability of Chinese-style sausage during refrigerated storage. Meat Science, 95, 145–150.