Abstract
Consumers are currently demanding meat products produced using natural additives due to their potential health benefits. Consequently, there has been a progressive interest in the search for more natural antioxidant sources. The aim of this study was to evaluate the effect of varying levels of M. oleifera root and leaf powder on the oxidative stability and quality of cooked minced pork during eight days of refrigerated storage at 4 °C. The leaves contained significantly higher (p ˂ 0.05) concentrations of total phenols (50.08 ± 0.01 mg GAE/g), while the roots contained the highest amounts of flavonoids (375.15 ± 0.19 mg QE/g) and proanthocyanidins (132.62 ± 0.4 mg CE/g). Both plant parts demonstrated good 2,2-Diphenyl-2-picrylhydrazyl (DPPH) and 2,2 íazino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS) free radical scavenging activity. Minced cooked pork incorporated with M. oleifera leaf and root powder had significantly lower pH and thiobarbituric acid-reactive substances (TBARS) values compared to the control (p < 0.05). The ferric reducing antioxidant power (FRAP) was also significantly higher in the samples that incorporated antioxidants compared to the control (p < 0.05). Findings from this study suggest that M. oleifera leaves and roots are potent antioxidant sources which can be incorporated in meat to improve quality attributes during storage.
Highlights
Published: 10 September 2021Lipid oxidation remains a major concern to the meat industry, whose primary objective is to produce safe, nutritious, appetizing and healthy meat products that satisfy consumers [1]
The results from this study revealed that the phytochemical compounds in question differed significantly (p < 0.05) between the two plant parts and among the three solvents that were used
(50.08 ± 0.01 mg gallic acid equivalent (GAE)/g), while the root acetone extract contained the highest amounts of flavonoids (375.15 ± 0.19 mg QE/g) and proanthocynanidins (132.62 ± 0.4 mg catechin equivalent (CE)/g)
Summary
Published: 10 September 2021Lipid oxidation remains a major concern to the meat industry, whose primary objective is to produce safe, nutritious, appetizing and healthy meat products that satisfy consumers [1]. The mincing and cooking of meat before refrigerated storage have been reported to disrupt muscle cell membranes, paving the way for the reactions of unsaturated lipids with pro-oxidant substances like nonheme iron [4]. Radical-induced lipid oxidation that occurs in high-temperature cooking conditions contributes to the formation of potentially harmful end products, such as 4-hydroxynonenal (4-HNE) and malonaldehyde (MDA) [5]. In this era, where the meat processing industry is exponentially growing due to the increased demand for ready-to-eat meat and meat products by consumers, it is imperative to develop sustainable strategies for improving the shelf-life of such products. Efforts have been made to minimize the extent of oxidative degradation and antimicrobial spoilage
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