Abstract
ABSTRACT The effect of grape seed extract (GS; 0.01 and 0.02%), oleoresin rosemary (0.02%) and water‐soluble oregano extract (0.02%) on the oxidative and color stability of raw beef and pork patties, vacuum packaged and stored frozen for 4 months, was determined. Fresh beef or pork lean and trim were ground, then mixed individually with fat (30%) from their respective species. Antioxidants, mixed with salt, were added. The patties were formed, vacuum packaged and stored at −18C. Lipid oxidation was assessed using thiobarbituric acid reactive substances (TBARS) and descriptive sensory evaluation. Color changes (instrumental and visual) and pH were determined immediately (time 0) and after 1, 2, 3 and 4 months. Based on the TBARS values, GS provided small degrees of protection against oxidation in both meat species. It did not alter (P < 0.05) the sensory perception of oxidation, redness, yellowness or color intensity.PRACTICAL APPLICATIONSConsumer interest in food formulations containing “natural” ingredients has motivated the food industry to evaluate the effectiveness of naturally occurring components of food for functional purposes other than their commonly recognized ones. A variety of antioxidant compounds, mostly phenolic in nature, exist in plant materials. Grape seed extract (0.01–0.02%), rosemary and oregano can provide limited protection against lipid oxidation in higher fat meat products. However, higher levels may prove to be more efficacious than those used in this study.
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