Abstract
ABSTRACT The aim of this study was to investigate the quality changes of raw ground pork with the addition of allspice, bay leaf, black seed, caraway, cardamom, cloves or nutmeg extract and stored at 4°C. Lipid oxidation was evaluated by the peroxide value (POV), conjugated diene (CD) content, oxidation induction period (IP) by differential scanning calorimetry (DSC), thiobarbituric acid reactive substances (TBARS), and hexanal content; whereas protein oxidation by the thiol group content. Moreover, total viable aerobic bacteria count (TVC), Pseudomonas, Enterobacteriaceae, and lactic acid bacteria growths, pH and finally color of all samples were determined. POV, CD, TBARS and thiol group content were found to be highly correlated. Clove extract showed the highest antioxidant activity (1443 μM/g) and total phenolic content (TPC = 167 mg/g) and was the most effective antioxidant and antimicrobial agent in raw ground pork (TBARS = 0.31 mg/kg, POV = 5.1 meq O2/kg, thiol group content = 49 nmol/mg, IP = 68 min, TVC = 6.74). Cardamom and caraway also increased the oxidative stability of raw pork significantly (TBARS were equal to 0.3 and 0.28 mg/kg, POVs to 4.9 and 4.5 and thiol group content to 48 and 49 nmol/mg, respectively), despite their low antioxidant activities (72 and 300-fold lower than for cloves, respectively) and TPCs (1.2 and 2.4 mg/g). The results suggested that the application of natural antioxidants like spice extracts could enhance the stability and safety of raw ground pork, thus increasing its shelf-life.
Highlights
Meat quality is defined by nutritional value, organoleptic characteristics, technological properties, and its safety
Allspice and bay leaf showed high antioxidant activity, but their DPPH radical scavenging capacities were about 2.5 and 6-fold lower, respectively, and the FRAP values were around 4- and 8-fold lower comparing to cloves
High antioxidant activity and ferric reducing power of clove extract which corresponds to its high phenolic content had been shown by El-Maati et al.[34]
Summary
Meat quality is defined by nutritional value, organoleptic characteristics, technological properties, and its safety. The process is initiated in the unsaturated fatty acids fraction in subcellular membranes, and leads to the production of primary and secondary products such as hydroperoxides or aldehydes and ketones, affecting sensory and physicochemical properties, nutritional value and food safety.[4] Since meat is a very complex matrix, other components, such as proteins, pigments, carbohydrates, and vitamins, undergo oxidative changes induced by the direct reactions with reactive oxygen species (ROS) or indirect reactions with the lipid oxidation products.[2,5] Among all amino acids, cysteine and methionine are especially susceptible to oxidation due to presence of the sulfur groups in their structures. Protein modifications can affect the meat quality by lowering its nutritional value and technological properties.[2,6,7] Other aspects of the oxidation process is discoloration as an effect of the pigment, mainly myoglobin, oxidative modifications.[5]
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