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Home Archive 2016 № 2 ANTIOXIDANT PLANT EXTRACTS IN THE MEAT PROCESSING INDUSTRY A. I. Ukrainets, V. M. Pasichny, Y. V. Zheludenko
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ISSN 2410-7751 (Print)
ISSN 2410-776X (on-line)


"Biotechnologia Acta" V. 9, No 2, 2016
https://doi.org/10.15407/biotech9.02.019
Р. 19-27, Bibliography 24, English
Universal Decimal Classification: 637.5

ANTIOXIDANT PLANT EXTRACTS IN THE MEAT PROCESSING INDUSTRY

A. I. Ukrainets, V. M. Pasichny, Y. V. Zheludenko

National University of Food Technologies, Kyiv, Ukraine

The review highlights the role of antioxidants in minimizing oxidative changes that may adversely affect the quality of meat and meat products, cause changes in their testing and nutritional properties. This applies particularly to the use of natural antioxidants based on plant extracts, which can be a good alternative to traditional antioxidants, thanks to its high content of phenolic compounds. From the literature it can be concluded that extracts of broccoli, rosemary, mint, grape seed and green tea have a significant antioxidant effect in the meat products. Broccoli and grape seeds extracts have a pronounced antioxidant activity compared to synthetic antioxidants. Laminarin/fucoidan extracts have prooxidative effect on lipid perperoxidation. Essential oils of L. angustifolia and M. piperita effectively inhibit E. coli O157:H7 and S. aureus in the chopped beef meat. The alcoholic extract of the dried leaves of oregano has the highest content of total phenols, however, does not exhibit antioxidant properties. The extracts of rosemary, orange, lemon, mint and curry have positive effect on the color of the meat products. When choosing natural antioxidants it is necessary to pay attention to their impact on testing  and qualitative characteristics of these food products.

Key words: meat, meat products, natural antioxidants.

© Palladin Institute of Biochemistry of National Academy of Sciences of Ukraine, 2016

  • References
    • 1. Naveena B. M., Sen A. R., Kingsly R. P., Singh D. B., Kondaiah N. Antioxidant activity of pomegranate rind powder extract in cooked chicken patties. Int. J. Food Sci. Technol. 2008, V. 43, P. 1807‒1812.

      2. Nunez de Gonzalez M. T., Boleman R. M., Miller R. K., Keeton J. T., Rhee K. S. Antioxidant properties of dried plum ingredients in raw and precooked pork sausage. J. Food Sci. 2008, V. 73, P. 63‒71.

      3. Rituparna Banerjee, Arun K. Verma, Arun K. Das, Rajkumar V., Shewalkar A. A., Narkhede H. P. Antioxidant effects of broccoli powder extract in goat meat nuggets. Meat Sci. 2012, V. 91, 179‒184.

      4. Kim S. J., Cho A. R., Han J. Antioxidant and antimicrobial activities of leafy green vegetable extracts and their applications to meat product preservation. Food Control. 2013, V. 29, P. 112‒120.

      5. Kim S. J., Min S. C., Shin H. J., Lee Y. J., Cho A. R., Kim S. Y., Han J. Evaluation of the antioxidant activities and nutritional properties of ten edible plant extracts and their application to fresh ground beef. Meat Sci. 2013, V. 93, P. 715‒722.

      6. Kim N. S., Lee D. S. Comparison of different extraction methods for the analysis of fragrances from Lavandula species by gas chromatography-mass spectrometry. J. Chromatogr. 2002, V. 982, P. 31‒47.

      7. Djamel Djenane, Mohammed Aider, Javier Yanguela, Lamia Idir, Diego Gomez, Pedro Roncales. Antioxidant and antibacterial effects of Lavandula and Mentha essential oils in minced beef inoculated with E. coli O157:H7 and S. aureus during storage at abuse refrigeration temperature. Meat Sci. 2012, V. 92, P. 667‒674.

      8. Fernandez-Lopez J., Zhi N., Aleson-Carbonell L., Perez-Alvarez J. A., Kuri V. Antioxidant and antibacterial activities of natural extracts: application in beef meatballs. Meat Sci. 2005, V. 69, P. 371‒380.

      9. Lara M. S., Gutierrez J. I., Timon M., Andres A. I. Evaluation of two natural extracts (Rosmarinus officinalis L. and Melissa officinalis L.) as antioxidants in cooked pork patties packed in MAP. Meat Sci. 2011, V. 88, Р. 481‒488.

      10. 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, V. 133, Р. 467‒472.

      11. Hernandez-Hernandez E., Ponce-Alquicira E., Jaramillo-Flores M.E., Guerrero Legarreta I. Antioxidant effect rosemary (Rosmarinus officinalis L.) and oregano (Origanum vulgare L.) extracts on TBARS and colour of model raw pork batter. Meat Sci. 2009, V. 81, Р. 410‒417.

      12. B. Sojic, V. Tomovic, S. Kocic-Tanackov, S. Skaljac, P. Ikonic, N. Dzinic, N. Zivkovic, M. Jokanovic, T. Tasic, S. Kravic. Effect of nutmeg (Myristica fragrans) essential oil on the oxidative and microbial stability of cooked sausage during refrigerated storage. Food Control, 2015, V. 54, P. 282‒286.

      13. Chatterjee S., Niaz Z., Gautam S., Adhikari S., Variyar P. S., Sharma A. Antioxidant activity of some phenolic constituents from green pepper (Piper nigrum L.) and fresh nutmeg mace (Myristica fragrans). Food Chem. 2007, V. 101, P. 515‒523.

      14. Gupta A. D., Bansal V. K., Babu V., Maithil N. Chemistry, antioxidant and antimicrobial potential of nutmeg (Myristica fragrans Houtt). J. Genet. Engin. Biotechnol. 2013, V. 11, P. 25‒31.

      15. Sisse Jongberg, Mari Ann Torngren, Annemarie Gunvig, Leif H. Skibsted, Marianne N. Lund. Effect of green tea or rosemary extract on protein peroxidation in Bologna type sausages prepared from oxidatively stressed pork. Meat Sci. 2013, V. 93, Р. 538‒546.

      16. Brewer M. S. Natural antioxidants: Sources, compounds, mechanisms of action, and potential applications. Comprehens. Rev. Food Sci. Food Safety. 2011, V. 10, P. 221‒247.

      17. Reddy G. V. B., Sen A. R., Nair P. N., Reddy K. S., Reddy K. K., Kondaiah N. Effects of grape seed extract on the oxidative and microbial stability of restructured mutton slices. Meat Sci. 2013, V. 95, Р. 288‒294.

      18. Nam K. C., Jo C., Lee M. H. Meat products and consumption culture in the East. Meat Sci. 2010, V. 86, P. 95‒102.

      19. Jeon M. S., Sohn K. H., Chae S. H., Park H. K., Jeon H. J. Color characteristics of Korean traditional soy sauces prepared under different processing condition. J. Korean Soc. Food Sci. Nutrit. 2002, V. 31, P. 32‒38.

      20. Hyun-Wook Kim, Yun-Sang Choi, Ji-Hun Choi, Hack-Youn Kim, Ko-Eun Hwang, Dong-Heon Son, Soo-Yoen Lee, Mi-Ai Lee, Cheon-Jei Kim. Antioxidant effects of soy sauce on color stability and lipid peroxidation of raw beef patties during cold storage. Meat Sci. 2013, V. 95, Р. 641‒646.

      21. Gomez-Ordonez E., Jimenez-Escrig A., Ruperez P. Dietary fibre and physicochemical properties of several edible seaweeds from the northwestern Spanish coast. Food Res. Intern. 2010, V. 43, P. 2289‒2294.

      22. Choi Y. S., Choi J. H., Han D. J., Kim H. Y., Kim H. W., Lee M. A. Effects of Laminaria japonica on the physico-chemical and sensory characteristics of reduced-fat pork patties. Meat Sci. 2012, V. 91, P. 1‒7.

      23. Moroney N. C., O'Grady M. N., O'Doherty J. V., Kerry J. P. Effect of a brown seaweed (Laminaria digitata) extract containing laminarin and fucoidan on the quality and shelf-life of fresh and cooked minced pork patties. Meat Sci. 2013, V. 94, Р. 304‒311.

      24. Ko-Eun Hwang, Yun-Sang Choi, Sun-Mi Choi, Hyun-Wook Kim, Ji-Hun Choi, Mi-Ai Lee, Cheon-Jei Kim. Antioxidant action of ganghwayakssuk (Artemisia princeps Pamp.) in combination with ascorbic acid to increase the shelf life in raw and deep fried chicken nuggets. Meat Sci. 2013, V. 95, Р. 593‒602.

      1. Naveena B. M., Sen A. R., Kingsly R. P., Singh D. B., Kondaiah N. Antioxidant activity of pomegranate rind powder extract in cooked chicken patties. Int. J. Food Sci. Technol. 2008, V. 43, P. 1807‒1812.

      2. Nunez de Gonzalez M. T., Boleman R. M., Miller R. K., Keeton J. T., Rhee K. S. Antioxidant properties of dried plum ingredients in raw and precooked pork sausage. J. Food Sci. 2008, V. 73, P. 63‒71.

      3. Rituparna Banerjee, Arun K. Verma, Arun K. Das, Rajkumar V., Shewalkar A. A., Narkhede H. P. Antioxidant effects of broccoli powder extract in goat meat nuggets. Meat Sci. 2012, V. 91, 179‒184.

      4. Kim S. J., Cho A. R., Han J. Antioxidant and antimicrobial activities of leafy green vegetable extracts and their applications to meat product preservation. Food Control. 2013, V. 29, P. 112‒120.

      5. Kim S. J., Min S. C., Shin H. J., Lee Y. J., Cho A. R., Kim S. Y., Han J. Evaluation of the antioxidant activities and nutritional properties of ten edible plant extracts and their application to fresh ground beef. Meat Sci. 2013, V. 93, P. 715‒722.

      6. Kim N. S., Lee D. S. Comparison of different extraction methods for the analysis of fragrances from Lavandula species by gas chromatography-mass spectrometry. J. Chromatogr. 2002, V. 982, P. 31‒47.

      7. Djamel Djenane, Mohammed Aider, Javier Yanguela, Lamia Idir, Diego Gomez, Pedro Roncales. Antioxidant and antibacterial effects of Lavandula and Mentha essential oils in minced beef inoculated with E. coli O157:H7 and S. aureus during storage at abuse refrigeration temperature. Meat Sci. 2012, V. 92, P. 667‒674.

      8. Fernandez-Lopez J., Zhi N., Aleson-Carbonell L., Perez-Alvarez J. A., Kuri V. Antioxidant and antibacterial activities of natural extracts: application in beef meatballs. Meat Sci. 2005, V. 69, P. 371‒380.

      9. Lara M. S., Gutierrez J. I., Timon M., Andres A. I. Evaluation of two natural extracts (Rosmarinus officinalis L. and Melissa officinalis L.) as antioxidants in cooked pork patties packed in MAP. Meat Sci. 2011, V. 88, Р. 481‒488.

      10. 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, V. 133, Р. 467‒472.

      11. Hernandez-Hernandez E., Ponce-Alquicira E., Jaramillo-Flores M.E., Guerrero Legarreta I. Antioxidant effect rosemary (Rosmarinus officinalis L.) and oregano (Origanum vulgare L.) extracts on TBARS and colour of model raw pork batter. Meat Sci. 2009, V. 81, Р. 410‒417.

      12. B. Sojic, V. Tomovic, S. Kocic-Tanackov, S. Skaljac, P. Ikonic, N. Dzinic, N. Zivkovic, M. Jokanovic, T. Tasic, S. Kravic. Effect of nutmeg (Myristica fragrans) essential oil on the oxidative and microbial stability of cooked sausage during refrigerated storage. Food Control, 2015, V. 54, P. 282‒286.

      13. Chatterjee S., Niaz Z., Gautam S., Adhikari S., Variyar P. S., Sharma A. Antioxidant activity of some phenolic constituents from green pepper (Piper nigrum L.) and fresh nutmeg mace (Myristica fragrans). Food Chem. 2007, V. 101, P. 515‒523.

      14. Gupta A. D., Bansal V. K., Babu V., Maithil N. Chemistry, antioxidant and antimicrobial potential of nutmeg (Myristica fragrans Houtt). J. Genet. Engin. Biotechnol. 2013, V. 11, P. 25‒31.

      15. Sisse Jongberg, Mari Ann Torngren, Annemarie Gunvig, Leif H. Skibsted, Marianne N. Lund. Effect of green tea or rosemary extract on protein peroxidation in Bologna type sausages prepared from oxidatively stressed pork. Meat Sci. 2013, V. 93, Р. 538‒546.

      16. Brewer M. S. Natural antioxidants: Sources, compounds, mechanisms of action, and potential applications. Comprehens. Rev. Food Sci. Food Safety. 2011, V. 10, P. 221‒247.

      17. Reddy G. V. B., Sen A. R., Nair P. N., Reddy K. S., Reddy K. K., Kondaiah N. Effects of grape seed extract on the oxidative and microbial stability of restructured mutton slices. Meat Sci. 2013, V. 95, Р. 288‒294.

      18. Nam K. C., Jo C., Lee M. H. Meat products and consumption culture in the East. Meat Sci. 2010, V. 86, P. 95‒102.

      19. Jeon M. S., Sohn K. H., Chae S. H., Park H. K., Jeon H. J. Color characteristics of Korean traditional soy sauces prepared under different processing condition. J. Korean Soc. Food Sci. Nutrit. 2002, V. 31, P. 32‒38.

      20. Hyun-Wook Kim, Yun-Sang Choi, Ji-Hun Choi, Hack-Youn Kim, Ko-Eun Hwang, Dong-Heon Son, Soo-Yoen Lee, Mi-Ai Lee, Cheon-Jei Kim. Antioxidant effects of soy sauce on color stability and lipid peroxidation of raw beef patties during cold storage. Meat Sci. 2013, V. 95, Р. 641‒646.

      21. Gomez-Ordonez E., Jimenez-Escrig A., Ruperez P. Dietary fibre and physicochemical properties of several edible seaweeds from the northwestern Spanish coast. Food Res. Intern. 2010, V. 43, P. 2289‒2294.

      22. Choi Y. S., Choi J. H., Han D. J., Kim H. Y., Kim H. W., Lee M. A. Effects of Laminaria japonica on the physico-chemical and sensory characteristics of reduced-fat pork patties. Meat Sci. 2012, V. 91, P. 1‒7.

      23. Moroney N. C., O'Grady M. N., O'Doherty J. V., Kerry J. P. Effect of a brown seaweed (Laminaria digitata) extract containing laminarin and fucoidan on the quality and shelf-life of fresh and cooked minced pork patties. Meat Sci. 2013, V. 94, Р. 304‒311.

      24. Ko-Eun Hwang, Yun-Sang Choi, Sun-Mi Choi, Hyun-Wook Kim, Ji-Hun Choi, Mi-Ai Lee, Cheon-Jei Kim. Antioxidant action of ganghwayakssuk (Artemisia princeps Pamp.) in combination with ascorbic acid to increase the shelf life in raw and deep fried chicken nuggets. Meat Sci. 2013, V. 95, Р. 593‒602.



 

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Home Archive 2016 № 2 ANTIOXIDANT PLANT EXTRACTS IN THE MEAT PROCESSING INDUSTRY A. I. Ukrainets, V. M. Pasichny, Y. V. Zheludenko

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