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Abstract
The aim of this study was to determine the total polyphenol content, radical scavenging and antimicrobial activities of Azadirachta indica (A. indica) and to evaluate their effect on shelf-life stability of raw beef patties during refrigerated storage at 4 ± 1 °C. During 11 days of storage, the antioxidant effect of A. indica on ground beef meat was investigated by the determination of lipid oxidation, pH, anti-radical activity, color, hexanal content, and microbial growth. The results obtained showed that fresh A. indica leaves and synthetic conservative behaved in the same way and retarded the lipid oxidation of chilled beef patties while increasing their pH (5.40 and 5.45, respectively). It can also be said that A. indica limited the loss of color, reduced the metmyoglobin formation (36.70%) and had a significant effect on bacterial growth and hexanal content. In addition, the results obtained through anti-radical and antimicrobial properties showed proportional values of total polyphenol content and radical scavenging activity of leaf extracts as they showed their antimicrobial effect against some bacteria such as Staphylococcus aureus and Micrococcus luteus, among others. These results support the involvement of A. indica in the food industry as a natural antioxidant that could replace synthetic ones.
Highlights
Red meat from beef, sheep and pork has played an important role in the human diet [1]due to its high quality proteins, minerals, vitamins and many other essential nutrients indispensable for human health [2]
Meat and meat products are susceptible to two main factors that lead to their deterioration, which are microbial growth and rapid lipid oxidation caused by the high concentrations of moisture, unsaturated lipids, hemo-pigments and other different oxidizing agents present in the muscle tissues [3]
Microbial growth and rapid lipid oxidation are generally accompanied by the formation of toxic compounds, texture deterioration, color and nutrient loss, accumulation of harmful compounds and shelf-life lessening, which decrease the nutritional quality of the meat products [4]
Summary
Red meat from beef, sheep and pork has played an important role in the human diet [1]due to its high quality proteins, minerals, vitamins and many other essential nutrients indispensable for human health [2]. Microbial growth and rapid lipid oxidation are generally accompanied by the formation of toxic compounds, texture deterioration, color and nutrient loss, accumulation of harmful compounds and shelf-life lessening, which decrease the nutritional quality of the meat products [4]. Synthetic antioxidants such as the butylated hydroxytoluene (BHT) and butylated hydroxyanisole (BHA) were widely added in meat products to prevent and reduce lipid oxidation [6]. Their application in meat products, has recently being questioned, mainly by consumers, due to their possible side effects [5,7]. Consumers tend to prefer meat products that contain the minimum quantities of synthetic antioxidants and prefer products with natural
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