Abstract
Natural plants are considered an important target to investigate in order to provide a new source of natural antioxidants and/or antimicrobial agents. The optimum concentrations of some natural plant (jojoba, jatropha, ginseng and ginger) extracts were determined and added to lamb patties. Some chemical and microbial characteristics of the prepared patties during storage for 9 days at 4°C were evaluated. Both the addition of these extracts and storage time had a significant effect on the patties throughout the storage period. The effectiveness of the tested natural extracts can be listed in the following order of decreasing Thiobarbituric acid reactive substance (TBARS) values: ginseng > jatropha > jojoba > ginger. Aerobic plate count, mould and yeast counts decreased significantly with addition of the extracts during the storage period. Also, the addition of the extracts was significantly effective in reducing histamine, tyramine and putrescine formation during the storage period. Compared to control patties, the addition of these natural extracts was effective as antioxidant and antimicrobial agents for improving the properties of lamb patties.
Highlights
Lipid oxidation and the growth of undesirable microorganisms in food products results in the development of spoilage, off flavor, rancidity, and deterioration, rendering such products unacceptable for human consumption (Bozin et al, 2007) and yielding many compounds that contribute to the pathogenesis of cancer, atherosclerosis, heart and allergic diseases (Mielnik et al, 2008; Tang et al, 2001).The presence of biogenic amines in food constitutes a potential public health concern due to their physiological and toxicological effects
Since the worldwide trend towards the use of natural additives in food (Yanishlieva et al, 2006); natural plants are considered an important target to investigate in order to provide a new source of natural antioxidants and/or antimicrobial agents from a safety view point
Thiobarbituric acid (TBA), 1,1,3,3– tetraethoxypropan (TEP) and other chemicals used were of analytical grade and obtained from Sigma Chemical Co
Summary
Lipid oxidation and the growth of undesirable microorganisms in food products results in the development of spoilage, off flavor, rancidity, and deterioration, rendering such products unacceptable for human consumption (Bozin et al, 2007) and yielding many compounds that contribute to the pathogenesis of cancer, atherosclerosis, heart and allergic diseases (Mielnik et al, 2008; Tang et al, 2001).The presence of biogenic amines in food constitutes a potential public health concern due to their physiological and toxicological effects. It is important to monitor biogenic amine levels in fresh and processed food due to their toxicity and because they can be a useful index of spoilage (Önal, 2007). Lipid oxidation and microbial growth in meat products may be controlled or at least minimized by using either synthetic or natural food additives commonly used in the meat industry (Gray et al, 1996; Lee et al, 1997; Mielnik et al, 2003; Sallam et al, 2004; Estevez and Cava, 2006). The natural antioxidants found in plants have gained considerable interest for their role in preventing the auto-oxidation of fats, oils and fat containing food products (Reddy et al, 2005). The antioxidant properties of herbs, spices, plant and other food extracts are apparently related to their phenolic content, suggesting that antioxidant action is similar to that of synthetic phenolic antioxidants (Lai et al, 1991)
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