Effectiveness of Sprayed Bioactive Fruit Extracts in Counteracting Protein Oxidation in Lamb Cutlets Subjected to a High-Oxygen MAP.

D Morcuende,S L Martínez,C Vallejo-Torres,S C Ruiz,S Ventanas,M Estévez

doi:10.3390/foods9111715

Abstract

High-oxygen packaging atmosphere (High-Ox-MAP) promotes meat protein oxidation and leads to texture deterioration. This study was conceived to assess the extent to which sprayed fruit extracts could inhibit the oxidative damage to proteins in lamb cutlets subjected to High-Ox-MAP (10 days/4 °C) and subsequent roasting (10 min/180 °C). Extracts from oaknut (Quercus ilex subsp. ballota; QI), rose hips (Rosa canina L.; RC), common hawthorn (Crataegus monogyna Jacq.; CM) and strawberry tree (Arbutus unedo L.; AU) were characterized for bioactive compounds (phenolic subclasses, tocopherols and ascorbic acid) and in vitro bioactivities. While the four fruits showed relevant antioxidant potential, CM had the highest phenolics and tocopherol content and that was reflected in efficient antiradical activity. The in vitro activity of this fruit to inhibit meat protein oxidation was, however, lower than that displayed by the other fruits. Taking the results altogether, CM was also found to be most efficient in protecting lamb cutlets from lipid oxidation. All fruits were able to inhibit thiols oxidation except RC, which seemed to reduce protein thiols. Among fruits, QI was the most efficient in protecting lamb cutlets against protein carbonylation as a plausible involvement of ellagitannins. The inhibition of protein oxidation by QI was reflected in significantly lower instrumental hardness in cooked lamb cutlets. Spraying lamb cutlets with extracts from QI, RC and CM improved consumers’ purchase intention after chilled storage. This antioxidant strategy seems to be a feasible and efficient solution to the pro-oxidative effects caused by High-Ox-MAP in red meat.

Highlights

Upon slaughter, the impairment of physiological processes in post-mortem muscle affects the ability of cells to counteract the pro-oxidant action of reactive oxygen species (ROS) [1]
In regards to specific phenolics, CM was rich in procyanidins (PC) and had higher concentrations of flavonols (FV) and hydroxycinnamic acids (HCA) than the other group of samples
CM was identified as the best source of tocopherols, followed by area units (AU) and RC, and eventually by QI, which had the lowest concentration of this bioactive compound

Summary

Introduction

The impairment of physiological processes in post-mortem muscle affects the ability of cells to counteract the pro-oxidant action of reactive oxygen species (ROS) [1]. Recent in vitro studies revealed some of the molecular mechanisms implicated in the toxicological effects of food-occurring oxidized amino acids in human intestinal and mouse pancreatic cells [5,6] In terms of sensory properties, numerous scientific pieces of evidence support the implication of protein oxidation in meat toughness [7,8,9]. This effect is remarkable in red meat subjected to a high-oxygen modified atmosphere packaging (High-Ox-MAP) [10]. Increasing oxygen concentration in MAP leads to increased lipid and protein oxidation rates and that is reflected in altered texture traits and low consumer acceptability [11,13]

Methods

Results

Conclusion