Abstract
The lipid oxidation (LOX) of pork meat has been associated with loss of quality and shorter shelf life. Consequently, synthetic antioxidants have been used to reduce this process, but their use has shown potential health risks. Thus, the use of natural ingredients has been suggested as a strategy to prevent LOX. This study aimed to assess the oxidative stability of pork patties treated with ethanol extract of mesquite leaf (EEML) during storage. Furthermore, the polyphenol composition (TPC, total phenolic, TFC, total flavonoid) and antioxidant activity (antiradical and reducing power activity) of EEML were also evaluated. For this study, five treatments (CN (control), without antioxidant; Asc, ascorbic acid 0.02%; BHT, butylated hydroxytoluene 0.02%; EEML1, 0.05%; and EEML2, 0.1%) of pork patties were applied. Patty samples were stored at 4 °C, and physicochemical parameters, lipid oxidation, total antioxidant capacity of the meat, and sensory analysis were evaluated at 0, 3, 7, and 10 days of storage. EEML presented high values of TPC (278.5 mg gallic acid equivalent (GAE)/g) and TFC (226.8 mg rutin equivalents (RE)/g) levels. The addition of EEML did not modify the chemical composition of the pork patties. On the other hand, colour parameters were affected by the inclusion of EEML in pork patties, presenting the lowest a* in the CN group compared to the other groups after 10 days storage. Lipid oxidation increased during the whole period, showing the lowest (P < 0.05) conjugated dienes and thiobarbituric acid reactive substances (TBARS) values (40% and 90% of inhibition, respectively) compared to the CN group. Regarding sensory analysis, there were no significant differences in colour, appearance, odour, flavour, juiciness, fat sensation, and firmness of the cooked pork patties among treatments. These results suggest that EEML has great potential as a natural antioxidant for meat products.
Highlights
In Mexico, pig production is one of the most important activities in the livestock sector, and recently pork became the second most popular meat in this country, with a per capita consumption of 11.6 kg in 2017, with a total domestic consumption of 2.4 M metric tonnes [1]
The results showed that ethanol extract of mesquite leaf (EEML) exhibits high values of total phenolic content (TPC) and total flavonoid content (TFC)
The antioxidant activity ofas extracts obtained from plants is widelytannin, knownand andflavonoid, associatedwhich with the polyphenols content, such hydroxycinnamic acid, anthocyanin, the polyphenols content, such as hydroxycinnamic acid, anthocyanin, tannin, and flavonoid, which possess the ability to act as a free radical scavenger and ion metal chelator [37]
Summary
In Mexico, pig production is one of the most important activities in the livestock sector, and recently pork became the second most popular meat in this country, with a per capita consumption of 11.6 kg in 2017, with a total domestic consumption of 2.4 M metric tonnes [1]. Lipid oxidation is one of the most important processes occurring in the food matrix responsible for the deterioration of the quality and shortening the shelf life [9] In this regard, the lipid oxidation process (LOX) is responsible for off-flavours and unacceptable taste as well as discolouration, loss of nutritional value, the formation of toxic compounds, drip loss, etc., which could affect the acceptance of the product by the consumer [10,11,12]. The lipid oxidation process (LOX) is responsible for off-flavours and unacceptable taste as well as discolouration, loss of nutritional value, the formation of toxic compounds, drip loss, etc., which could affect the acceptance of the product by the consumer [10,11,12] Synthetic antioxidants such as butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT) have been used to reduce LOX. The aim of this study was to evaluate the effect of ethanol extract of mesquite leaf (EEML) on the oxidative stability of pork patties during storage
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