Abstract
Background: Phenolic plant extracts are added as antioxidants in meat to prevent lipid oxidation, but depending on the concentration applied, may affect proteins either through covalent interactions or by serving as a prooxidant. Methods: Brine-injected pork chops prepared with green tea extract (25–160 ppm gallic acid equivalents (GAE)), or maté extract (25–160 ppm GAE) and stored (5 °C, 7 days) in high-oxygen atmosphere packaging (MAP: 80% O2 and 20% CO2) were analyzed for color changes, lipid oxidation by thiobarbituric acid reactive substances (TBARS), and protein oxidation evaluated by thiol loss and protein radical formation by electron spin resonance (ESR) spectroscopy, and compared to a control without antioxidant. Results: Extract of maté and green tea showed significant and comparable antioxidative effects against formation of TBARS in brine-injected pork chops for all concentrations applied compared to the control. Protein radical formation decreased significantly by addition of 25 ppm maté extract, but increased significantly by addition of 80–160 ppm green tea extract, when monitored as formation of protein radicals. Meanwhile, protein thiol groups disappeared when applying the extracts by reactions assigned to addition reactions of oxidized phenols from the extracts to protein thiols. Conclusion: Maté is accordingly a good source of antioxidants for protection of both lipids and proteins in brine-injected pork chops chill-stored in high-oxygen atmosphere, though the dose must be carefully selected.
Highlights
Modified atmosphere packaging and storage of meat has been attracting attention of producers, consumers, and scientists, as packaging in high oxygen concentration combined with carbon dioxide is a valuable tool for extending the microbiological shelf-life of meat
High-oxygen modified atmosphere packaging (MAP) may impair meat quality due to both lipid and protein oxidation [1], and these hazardous effects of MAP have been thoroughly explored in meat sold for retail, whereas meat produced and distributed for food service has been given little consideration in regard to the effects of high-oxygen MAP
The aim of the present study was to investigate the dose-dependent effects of phenolic extracts from green tea and maté on the oxidative stability of MAP pork chops
Summary
Modified atmosphere packaging and storage of meat has been attracting attention of producers, consumers, and scientists, as packaging in high oxygen concentration combined with carbon dioxide is a valuable tool for extending the microbiological shelf-life of meat. The tenderness and juiciness are often compromised because the meat is commonly heat-treatment to minimum 75 ◦ C once or twice before consumption. Such robust meat products can be produced. Methods: Brine-injected pork chops prepared with green tea extract (25–160 ppm gallic acid equivalents (GAE)), or maté extract (25–160 ppm GAE). Results: Extract of maté and green tea showed significant and comparable antioxidative effects against formation of TBARS in brine-injected pork chops for all concentrations applied compared to the control. Conclusion: Maté is a good source of antioxidants for protection of both lipids and proteins in brine-injected pork chops chill-stored in high-oxygen atmosphere, though the dose must be carefully selected
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