Predictive modelling of TBARS changes in the intramuscular lipid fraction of raw ground pork enriched with plant extracts

Anna Maria Kaczmarek,Małgorzata Muzolf-Panek

doi:10.1007/s13197-021-05187-1

Anna Maria Kaczmarek, Małgorzata Muzolf-Panek

Open Access

https://doi.org/10.1007/s13197-021-05187-1

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Abstract

The aim of the study was to develop and compare the predictive models of lipid oxidation in minced raw pork meat enriched with selected plant extracts (allspice, basil, bay leaf, black seed, cardamom, caraway, cloves, garlic, nutmeg, onion, oregano, rosemary and thyme) by investigation TBARS values changes during storage at different temperatures. Meat samples with extract addition were stored under various temperatures (4, 8, 12, 16, and 20°C). TBARS values changes in samples stored at 12°C were used as external validation dataset. Lipid oxidation was evaluated by the TBARS content. Lipid oxidation increased with storage time and temperature. The dependence of lipid oxidation on temperature was adequately modelled by the Arrhenius and log-logistic equation with high R2 coefficients (0.98–0.99). Kinetic models and artificial neural networks (ANNs) were used to build the predictive models. The obtained result demonstrates that both kinetic Arrhenius (R2 = 0.83) and log-logistic (R2 = 0.84) models as well as ANN (R2 = 0.99) model can predict TBARS changes in raw ground pork meat during storage.

Highlights

The consumption of meat in the world is still growing and meat is perceived as one of the most important sources of high-quality protein in the human diet
The aim of the study was to develop and compare the predictive models of lipid oxidation in minced raw pork meat enriched with selected plant extracts by investigation Thiobarbituric acid reactive substances (TBARS) values changes during storage at different temperatures
This study explores the effect of temperature and antioxidant properties of selected culinary species on the secondary lipid oxidation products incensement, measured by TBARS index in raw minced pork meat stored under different temperatures

Summary

Introduction

The consumption of meat in the world is still growing and meat is perceived as one of the most important sources of high-quality protein in the human diet. Lipids are a significant component of all types of meat and are responsible for some desirable properties of meat. They are very important for the taste and aroma profile of meat, increasing its tenderness and juiciness. Lipid oxidation is a process that significantly reduces the storage stability of meat and meat products. Lipid oxidation is one of the main reasons for reducing the nutritional properties and safety of meat and meat products. Some authors state that one of the most important problems associated with lipid oxidation is the generation of harmful compounds, which are associated with many human pathologies, including atherosclerosis, cancer, inflammation and aging (Angeli et al 2011; Domınguez et al 2019; Fan et al 2019; Sottero et al 2019; Huang and Ahn 2019)

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