Abstract
Plant food processing by-products (PFPB) have attracted industrial attention as a potential source of natural antioxidants that can be used in meat industry. This study investigated the combined effects of PFPB including sugarcane bagasse (SCF), orange peel (ORP) and tomato pomace (TMT), and high oxygen modified atmosphere packaging (HOMAP; 80 % O2: 20 % CO2) on the oxidative and microbial stability of beef patties during cold storage for up to 12 days. The total phenolic content (TPC) and antioxidant activity of the PFPB were also evaluated. ORP was found to have the highest TPC, followed by TMT and SCF. DPPH-radical and ABTS-radical assays demonstrated a similar trend. The PFPB were proved to successfully improve the meat properties of a* value and total viable count (TVC) and minimize lipid and protein oxidation, although the effectiveness did not exceed that of butylated hydroxytoluene (BHT). The HOMAP maintained the redness of beef patties and inhibited microbial growth compared to aerobic packaging, but did not improve lipid and protein oxidative stability. Overall, the combination of HOMAP and natural antioxidants from sugarcane, tomato and orange by-products can potentially improve the shelf life of beef patties by reducing oxidative deterioration of color, lipid and protein and delaying the growth of microorganisms. This research provided a reference for the future utilization of PFPB in meat preservation.
Published Version
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