RETRACTED: Inhibitory effect of dehydrated Chinese red pepper and Chinese prickly ash on fresh beef quality assessment during refrigerated storage

Abstract

The phenols, alkylamides, and other bioactive compounds found in the pericarp of Chinese red pepper (CRP) and Chinese prickly ash (CPA) have the potential to act as antioxidant compounds. Although these compounds are known to be primary antioxidants in both spices, their use in real food systems is very limited. This study aimed to evaluate the impact of both peppers on the shelf-life of refrigerated beef meat over a 12-day period, with analysis at 4-day intervals. The main phenolics and alkylamides were identified in both pepper extracts using High Performance Liquid Chromatography. Equimolar mass concentration of the extracts was used to examine the antioxidant activity on beef meat. Both extracts significantly reduced the levels of bacteria, such as psychrotrophic, lactic acid, and Pseudomonas spp, as well as yeasts-molds, compared to the control group during the storage period. Additionally, the levels of total volatile basic nitrogen (ranging from 7.25–23.75 mg N/ 100 g), protein oxidation (ranging from 4.3–12.4 nmol/ng protein), and thiobarbituric acid reactive (ranging from 0.11–0.46 mg MDA/kg) substance of treated samples were significantly lower in samples treated with CPA and CRP as compared to the control. However, the CPA treated samples showed the most significant antioxidative activity compared to CRP. These findings suggest that using CPA and CRP as natural preservatives can enhance the shelf-life of fresh beef.