title: Effect of borage and green tea aqueous extracts on the quality of lamb leg chops displayed under retail conditions.
abstract: Different concentrations of two aqueous extracts from green tea leaves and borage seeds with potential antioxidant activity were evaluated in lamb leg chops. Chops were sprayed with 0.005, 0.05, 0.5, 5% (p/v) green tea extracts (T) and 0.5, 5 and 10% (p/v) borage seed extracts (B) and displayed under retail conditions for 13days. Total polyphenols, TBARS, colour, microbial and sensory analyses were performed. The extracts showed a concentration-dependent action; the minimum concentration of polyphenols which significantly reduced lipid oxidation was 2.08mgGAE/100cm2of meat. Both 0.5% T and 10% B limited colour deterioration, reducing also metmyoglobin formation. The extracts showed no antimicrobial effect, exceeding microbial counts of 7logCFU/cm2at 13days of display. Sensory analyses determined that none of the extracts added herb odours or flavours to lamb. In conclusion, 0.5% T or 10% B extracts extended lamb shelf life from 8 to 11days, so both would be recommended for lamb chops preservation.
authors.affiliation: Grupo de investigación de Calidad y Tecnología de la Carne, Instituto Agroalimentario de Aragón - IA2 - (Universidad de Zaragoza-CITA), Miguel Servet 177, 50013 Zaragoza, España.
authors.forename: M
authors.initials: M
authors.lastname: Bellés
authors.affiliation: Grupo de investigación de Calidad y Tecnología de la Carne, Instituto Agroalimentario de Aragón - IA2 - (Universidad de Zaragoza-CITA), Miguel Servet 177, 50013 Zaragoza, España.
authors.forename: V
authors.initials: V
authors.lastname: Alonso
authors.affiliation: Grupo de investigación de Calidad y Tecnología de la Carne, Instituto Agroalimentario de Aragón - IA2 - (Universidad de Zaragoza-CITA), Miguel Servet 177, 50013 Zaragoza, España.
authors.forename: P
authors.initials: P
authors.lastname: Roncalés
authors.affiliation: Grupo de investigación de Calidad y Tecnología de la Carne, Instituto Agroalimentario de Aragón - IA2 - (Universidad de Zaragoza-CITA), Miguel Servet 177, 50013 Zaragoza, España. Electronic address: jbeltran@unizar.es.
authors.forename: J A
authors.initials: JA
authors.lastname: Beltrán
mesh_terms: D000818:Animals; D000975:Antioxidants / Q000494:pharmacology*; D029683:Borago; D005516:Food Microbiology; D015227:Lipid Peroxidation / Q000187:drug effects; D008786:Metmyoglobin / Q000032:analysis; D010936:Plant Extracts / Q000494:pharmacology*; D059808:Polyphenols / Q000032:analysis; D000069466:Red Meat / Q000032:analysis* / Q000382:microbiology*; D034561:Sheep, Domestic; D013662:Tea; D017392:Thiobarbituric Acid Reactive Substances / Q000032:analysis
chemical_list: D000975:Antioxidants; D010936:Plant Extracts; D059808:Polyphenols; D013662:Tea; D017392:Thiobarbituric Acid Reactive Substances; D008786:Metmyoglobin
keywords: Antioxidant activity; Borage; Green tea; Herb extracts; TBARS