Abstract
Shahpouri orange juice (SOJ) is a rich source of bioactive compounds including flavonoids and phenolic acids. However, limited studies have been done to determine its effect on stacked and ground meat quality. The study was performed to determine and compare the effects of 0, 200, 400, 600, and 800 ppm SOJ with 200 ppm BHA on stacked and ground beef quality. The flavonoid compounds of SOJ were quantified as well as its antioxidant activity. Surface color, pH, lipid oxidation (peroxide value (PV) and thiobarbituric acid (TBA)), and sensorial properties of stacked and ground beef were determined at a day of SOJ incorporation and then after 6 days of storage at 4°C. The addition of SOJ affected pH compared to the control sample. Incorporating SOJ in stacked and ground meat improved redness and decreased lipid oxidation (PV and TBA) during storage compared with control. SOJ at 800 ppm improved overall sensorial properties after 6 days of storage. These results suggested that SOJ could be used as a natural antioxidant in stacked and ground meat to limit lipid oxidation and discoloration.
Highlights
Meat and meat products undergo quality loss due to oxymyoglobin (OxyMb) and lipid oxidation, as well as microbial growth. ese phenomena cause adverse effects on the nutritional, taste, color, and textural properties of the meat [1, 2]
Synthetic and natural antioxidants can control the lipid oxidation in meat and meat products and improve their quality [1]. e international regulations support the application of a limited amount of synthetic antioxidants to protect meat and meat products from oxidation, due to confirmed severe impact on human health [5]. erefore, focus on the application of natural antioxidants sourced from fruits, vegetables, herbs, and spices increased. e efforts continue among scientists to find new natural sources of antioxidants that potentially could be added to human food [5,6,7]
Due to the high content of flavonoids, Shahpouri orange juice (SOJ) can be considered as a good source of natural antioxidants in the food industry. e main aim of this study was to evaluate the incorporation of SOJ into stacked and ground meat for the first time and investigate its effect on lipid oxidation, color parameters, pH, and sensorial properties
Summary
Meat and meat products undergo quality loss due to oxymyoglobin (OxyMb) and lipid oxidation, as well as microbial growth. ese phenomena cause adverse effects on the nutritional, taste, color, and textural properties of the meat [1, 2]. Synthetic and natural antioxidants can control the lipid oxidation in meat and meat products and improve their quality [1]. Fruits juice is a good source of antioxidant components for application in meat products. Besides the nutritional value and health effects, orange juice phenolic compounds play a significant role in improving other. A wide range of health-related activities has been reported for phenolic compounds In this sense, the phenolic compounds present in citrus fruits have received attention due to their antioxidant, anti-inflammatory, and cardioprotective activities [18,19,20]. Due to the high content of flavonoids, Shahpouri orange juice (SOJ) can be considered as a good source of natural antioxidants in the food industry. Due to the high content of flavonoids, Shahpouri orange juice (SOJ) can be considered as a good source of natural antioxidants in the food industry. e main aim of this study was to evaluate the incorporation of SOJ into stacked and ground meat for the first time and investigate its effect on lipid oxidation, color parameters, pH, and sensorial properties
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