Abstract
The main objective of the present study was to evaluate the antioxidant capacity of hydroxytyrosol derived from synthetic (HTs) and organic (HTo) sources, and citrus (C) extract, by incorporating them in a dry-cured meat product: fuet. Firstly, antioxidant extracts were tested in an oxidized pork meat model system, avoiding by 100% the protein oxidation against AAPH and AMVN. After that, four batches of fuet were made, namely Control, HTs, HTo, and C, which incorporated antioxidant extracts as substitutes of synthetic additives. A hundred-day shelf-life study was carried out. The incorporation of phenolic extracts neither affected proximal composition, nor ripening process (airing losses, aw, and pH), nor color development. However, the incorporation of HT increased Fe, Mn, and Si mineral content. At the same time, HT extracts inhibited lipid and protein oxidation and microbiological growth by 50%. Regarding sensory analysis, HTo was the most unpalatable (extract flavor apparition), while HTs and C samples were equally accepted as the Control sample. In addition, HT fuet samples showed two-fold higher antioxidant activity and total phenolic content than the Control sample. In conclusion, the use of HTs in dry-cured sausages was demonstrated to be the best option to the development of clean label meat products, with promising antioxidant properties and the best standards of quality and acceptability.
Highlights
Meat and meat products constitute a food group of great nutritional importance due to their high content of protein, essential amino acids, Fe, Zn, and B-complex vitamins.the wide use of synthetic additives as preservatives in meat products poses a risk to human health due to their potential harmful effects after a long and continued consumption [1].The main substrate that initiates the lipid peroxidation reactions in the meat is fat, which is an essential ingredient for its organoleptic quality [2]
The incorporation of antioxidant extracts (HTs, HTo, and C) completely inhibited (100%) the oxidation produced by AAPH and AMVN as oxidizers agents
No significant differences can be observed between Control NO-OX and oxidized pork meat model systems (OXAAPH and OXAMVN) that incorporated hydroxytyrosol derived from synthetic (HTs), HTo, and C
Summary
Meat and meat products constitute a food group of great nutritional importance due to their high content of protein, essential amino acids, Fe, Zn, and B-complex vitamins.the wide use of synthetic additives as preservatives in meat products poses a risk to human health due to their potential harmful effects after a long and continued consumption [1].The main substrate that initiates the lipid peroxidation reactions in the meat is fat, which is an essential ingredient for its organoleptic quality [2]. Meat is prone to oxidation reactions that result in a loss of quality during storage, as a consequence of the oxidation of lipids, proteins, and pigments such as myoglobin, which reduce the shelf life of the product by exerting a detrimental effect on color, flavor, texture, and nutritional value [3]. For this reason, the food industry has used synthetic antioxidants to control oxidation reactions, but, due to toxicity concerns, research is being conducted on the use of natural antioxidants that do not induce these harmful effects on health [1].
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