Effect of lutein, sesamol, ellagic acid and olive leaf extract on the quality and shelf-life stability of packaged raw minced beef patties.
The effects of lutein (100 and 200 microg/g muscle), sesamol (250 and 500 microg/g muscle), ellagic acid (300 and 600 microg/g muscle) and olive leaf extract (100 and 200 microg/g muscle) on total viable counts (TVCs), lipid oxidation (thiobarbituric acid-reactive substances, TBARS), colour, oxymyoglobin oxidation, pH, water-holding capacity (WHC), sensorial properties of raw beef patties (M. longissimus thoracis et lumborum) stored in modified atmosphere packs (80% O(2):20% CO(2)) (MAP) aerobically at 4 degrees C for up to 8 and 12 days, respectively, were examined. All the nutraceuticals reduced (P<0.001) TVCs. The addition of sesamol, ellagic acid and olive leaf extract reduced (P<0.001) TBARS in raw beef patties in both packaging systems. Sesamol addition to beef resulted in lower (P<0.01) a* redness values and increased oxymyoglobin oxidation. Conversely, lutein and olive leaf extract reduced (P<0.001) oxymyoglobin oxidation relative to the control. The graded addition of ellagic acid and olive leaf extract improved (P<0.001) WHC.
Hayes
J E
JE
Ashtown Food Research Centre, Teagasc, Ashtown, Dublin 15, Ireland.
Stepanyan
V
V
Allen
P
P
O'Grady
M N
MN
Kerry
J P
JP
D000818:Animals; D002417:Cattle; D003116:Color; D004305:Dose-Response Relationship, Drug; D004610:Ellagic Acid / Q000494:pharmacology*; D005519:Food Preservation; D005520:Food Preservatives / Q000737:chemistry / Q000494:pharmacology; D014975:Lutein / Q000494:pharmacology*; D008460:Meat / Q000592:standards*; D031658:Olea / Q000737:chemistry*; D010936:Plant Extracts / Q000737:chemistry / Q000494:pharmacology*; D018515:Plant Leaves / Q000737:chemistry; D013997:Time Factors
D005520:Food Preservatives; D010936:Plant Extracts; D004610:Ellagic Acid; D014975:Lutein