Ingredient In Meat Products Research Articles

WITHDRAWN: Physicochemical properties and shelf life stability of meat products: effect of mosambi peel powder.

Ahead of Print article withdrawn by publisher.

The addition of golden flaxseed flour (Linum usitatissimum L.) in chicken burger: Effects on technological, sensory, and nutritional aspects

Five different concentrations of golden flaxseed flour (0%: F0 (control), 5%: F1, 10%: F2, 15%: F3, 20%: F4) were used as a functional ingredient to replace the fat in chicken burgers. The products were analyzed for moisture, protein, carbohydrate, fat, ash, shear force, consumer acceptance, and their sensory and technological characteristics. The fat, carbohydrate, and protein contents of the raw hamburgers did not differ significantly. An increase in golden flaxseed flour concentration caused a decrease in moisture content and an increase in ash content. The addition of golden flaxseed flour positively affected the technological characteristics and increases in the yield and water retention capacity were observed, together with decreases in shrinkage and mechanical resistance. Formulation F1 presented the highest average acceptance, which did not differ from the F0, and the latter also did not differ from F2. The F3 and F4 formulations differed from the others, with lower average values for acceptance. The check-all-that-apply method revealed that the formulations F0, F1, and F2 were described by sensory terms that corresponded to the desired sensory characteristics. The addition of golden flaxseed flour improved the technological characteristics and the biofunctional potential arising from its bioactive compounds, making it an option as an ingredient for meat products.

Cow's milk allergens: Screening gene markers for the detection of milk ingredients in complex meat products

Cow's milk proteins are food allergens present in uncounted foodstuffs. By exploiting and comparing different regions of bovine genome, this work intended to develop a real-time PCR method to detect/quantify traces of milk in complex foods. Two mitochondrial (cytb and 12S rRNA) and two nuclear (β-lactoglobulin and β-casein) genes showed the most promising results by qualitative PCR. However, real-time PCR assays targeting nuclear genes revealed cross-reactivity with some meat species, while the 12S rRNA assay was the most specific (only minor reactivity with two species above 36 cycles of amplification), providing a linear dynamic range of 10–0.05% of cow's milk protein concentrate (MPC) in raw meat and cooked ham, with acceptable performance parameters. The results highlight the potentiality of the assay for the development of a novel method to quantify milk ingredients in meat products.

Возможность использования тигровых орехов в мясных продуктах

The article discusses the physical, chemical and functional properties of tiger nut (Cyperus esculentus) and the possibility of its use in meat products. Tiger nuts grow on the territory of the Republic of Egypt. This traditional plant goes back to ancient times. As a rule, its tubers are soaked and then eaten as a snack. Tiger nuts are currently used in beverages, bakery, and dairy products. According to the data obtained, tiger nuts contain 15.77% of dietary fibers, 22.64% of lipids, namely 79.41% of unsaturated and 20.59% of saturated fatty acids. The experiment proved that tiger nuts contain a substantial amount of minerals: potassium – 710 mg/100g, calcium and magnesium – 90 mg/100g. The plant also contains vitamins C, E, and B, while its antioxidant activity reaches 10.4 mg/g. The research featured the sensory properties of meat samples with various concentrations of tiger nuts as a partial replacement. The study revealed that the tiger nut is a cream-colored and odorless fine powder, with a weak sweet taste of almonds. During the experiment, 2.5%–10% of tiger nut powder was introduced into first grade beef samples with a 2.5% interval. When used as a meat substitute, 5% of tiger nut was found to have a positive effect on such indicators as taste, smell, color, and aroma. Hence, tiger nuts can be used as a functional ingredient in meat products to increase the content of dietary fibers, vitamins, and minerals. In addition, tiger nuts have a good antioxidant property, which increases the shelf life of meat products, and is a cheap partial substitute for raw meat.

A review on functional ingredients in red meat products.

Meat and meat products are important foods with essential nutritional components such as essential amino acids, fatty acids, vitamins and minerals that form a significant component for the normal physiological and biochemical processes. However, the main drawback of meat and meat products is the absence of dietary fibre and the presence of saturated fat. Value improvement can be done by the incorporation of functional ingredients into the meat products. The use of functional ingredients in meat products offers processors the opportunity to enhance the functional and nutritional value of their products. Vegetable proteins, dietary fibre, cereal by-products, fruits, legumes, spices, herbs, and lactic acid bacteria that have been used alone or in combination for the enhancement of the functional value of meat and meat products were studied. Hence, the current review focuses on the functional ingredients incorporated in meat products

Self‐signal‐on fluorescent colorimetric protocol for rapid authentication of horsemeat adulterated beef samples with functional designed probes

SummaryRapid authentication of meat adulteration is of great importance for food safety. A new FRET‐based self‐signal‐on fluorescent colorimetric PCR approach for rapid, sensitive and specific identification of horsemeat ingredient has been developed. A specific hairpin probe was designed and integrated with the forward primer for the detection of horsemeat. This specific hairpin sequence was designed to generate fluorescent signal only when primers are incorporated into the formation of double‐stranded PCR product. The fluorescent signal of the PCR product is in a linear relationship with the proportion of horsemeat ingredient, and could be used for the quantitative detection of horsemeat ingredient in meat products without any post‐treatment or analysis of the amplicons. Based on the fluorescent signal intensity, rapid and convenient detection of horsemeat ingredient in beef products was successfully achieved with satisfied specificity and sensitivity.

Effects of Grapefruit Seed Extract on Oxidative Stability and Quality Properties of Cured Chicken Breast.

This study investigated the antioxidative and functional effects of a curing agent containing grapefruit seed extract (GSE) on the quality and storage characteristics of chicken breast. The total polyphenol and total flavonoid contents of GSE were 45.06 mg/g and 36.06 mg/g, respectively. The IC50 value of 2,2-diphenyl-1-picrylhydrazyl hydroxyl scavenging of GSE was 333.33 μg/mL. The chicken breast comprised six groups: no-treatment (N), 0.2% ascorbic acid + 70 ppm sodium nitrite (C), 0.05% GSE (G0.05), 0.1% GSE (G0.1), 0.3% GSE (G0.3), and 0.5% GSE (G0.5). The pH and cooking loss of cured chicken breast decreased with increasing GSE levels, and the water holding capacity increased with increasing GSE levels. The hardness and chewiness of GSE-treated chicken breast were higher than those of N and C. Hunter's L and a color values increased significantly after GSE addition. Moreover, 0.1% GSE (G0.1) increased the flavor and total acceptability scores. The 2-thiobarbituric acid and volatile basic nitrogen values of the 0.5% GSE group decreased significantly compared with those of C group. Total microbial counts of GSE-treated chicken breast were higher than those of C, but that lower than those of N. Adding GSE to chicken breast delayed lipid peroxidation and had antimicrobial effects during cold storage. GSE improved shelf life and palatability; therefore, it could be used as a natural antioxidant and functional curing agent ingredient in meat products.

Lotus (Nelumbo nucifera) Rhizome as an Antioxidant Dietary Fiber in Cooked Sausage: Effects on Physicochemical and Sensory Characteristics.

The objective of this study was to determine the physicochemical and sensory properties of cooked emulsion sausages containing different levels of lotus rhizome powder (0, 1, 2, and 3%, based on total weight). Lotus rhizome powder had no significant (p>0.05) impact on pH, moisture, protein, or ash content of sausage. However, fat content was slightly but significantly (p<0.05) decreased when the level of lotus rhizome powder was increased in the sausages. The addition of lotus rhizome powder to sausages at over 1% resulted in significantly (p<0.05) darker and less red color of cooked sausage compared to control. Increase in lotus rhizome level slightly improved the emulsion stability and apparent viscosity. Significant (p<0.05) reduction in cooking loss was observed when more than 1% of lotus rhizome powder was added to sausages. The textural properties of sausages were unaffected by the inclusion of lotus rhizome except for springiness and chewiness. On the manufacture day, control sausage had significantly (p<0.05) higher TBARS value than treatments. Regarding sensory characteristics, increased levels of lotus rhizome powder decreased (p<0.05) color and juiciness scores. However, cooked sausages exhibited similar overall acceptability regardless of the level of lotus rhizome powder added to sausages. Therefore, lotus rhizome powder, an antioxidant dietary fiber, could be used as an effective natural ingredient in meat products for the development of healthier and functional food.

Use of Beef Collagen in Beef Hot Dogs

ObjectivesThe use of protein ingredients in meat products is becoming increasingly popular to increase protein levels, as a meat substitute due to its lower cost compared to meat, improve product texture, increase cook yields or to enhance final product flavor. Beef collagen comes from the corium layer of beef hides is an allergen-free, functional protein ingredient which can replace some or all of the traditional binders and other Group 2 protein ingredients like mustard (a declared allergen in Europe and Canada) in meat products. Beef collagen can also be used to replace meat to provide cost savings. Beef collagen is USDA/FSIS approved and listed on Directive 7120.1 for various comminuted meat products where binders are permitted not to exceed 3.5% of product formulation. The objective of this study was to evaluate quality characteristics of beef hot dogs by utilizing beef collagen with or without mustard flour as a Group 2 protein to maximize the added water.Materials and MethodsThree treatments of beef hot dogs were formulated: Control with 0.6% mustard flour (added water = 8.78), TRT 2: 0.6% mustard flour + 0.4% Beef collagen + 1.37% additional water (added water = 8.78), TRT 3: 1.01% Beef collagen + 2.83% additional water (added water = 10). Lean beef with 10% fat, salt, sodium phosphate, sodium nitrite, sodium erythorbate and half the water/ice were chopped in a bowl chopper to a temperature of 12°C. Beef with 50% fat, rest of the dry ingredients and the remaining water were added to the bowl chopper and chopped until the temperature reached 21°C. The emulsion was stuffed into a 22 mm diameter cellulose casings and cooked in a smokehouse to an internal temperature of 71.6°C. Hot dogs were stabilized using USDA Appendix B guidelines, peeled, vacuum packaged and stored in a cooler at 4°C for 120 d.Hot dogs were evaluated for cook yield by difference in weight before and after cooking, texture profile analysis (TPA) using a Texture Analyzer equipped with a 1-cm diameter stainless steel probe, with compression setting to 30% of hot dog of 2.54-cm height. TPA was measured on hot dogs that were warmed on a Model 12 Star Roller Grill set on medium heat for 15 min. Interior color (L, a, and b values) was measured using a handheld Hunterlab color reflectance meter equipped with a D65 Optical Sensor. Purge was measured by difference in weight of product and weight of liquid expelled in the package over 12 wk of refrigerated storage of vacuum packaged hot dogs. The study was replicated three times and statistical analysis was performed using ANOVA (P < 0.05) with StatView for Windows.ResultsCook yields were significantly (P < 0.05) higher for TRT 2 and TRT 3, compared to control. The hardness, gumminess and chewiness values were significantly (P < 0.05) higher for TRT 2, but not significantly (P > 0.05) different for TRT 3 compared to control. Hunterlab interior L values were significantly (P < 0.05) higher for the test treatments compared to the control. Hunterlab a and b values were not significantly (P > 0.05) different for any of the treatments. Purge was significantly (P < 0.05) lower for all test treatments compared to control over 12 wk of refrigerated storage of vacuum packaged hot dogs.ConclusionBeef collagen is an allergen-free functional Group 2 protein ingredient that can be used to replace other protein ingredients or meat to increase cook yields, reduced purge and improve texture in comminuted meat products.

Agricultural by-products with bioactive effects: A multivariate approach to evaluate microbial and physicochemical changes in a fresh pork sausage enriched with phenolic compounds from olive vegetation water

The use of phenolic compounds derived from agricultural by-products could be considered as an eco-friendly strategy for food preservation. In this study a purified phenol extract from olive vegetation water (PEOVW) was explored as a potential bioactive ingredient for meat products using Italian fresh sausage as food model. The research was developed in two steps: first, an in vitro delineation of the extract antimicrobial activities was performed, then, the PEOVW was tested in the food model to investigate the possible application in food manufacturing. The in vitro tests showed that PEOVW clearly inhibits the growth of food-borne pathogens such as Listeria monocytogenes and Staphylococcus aureus. The major part of Gram-positive strains was inhibited at the low concentrations (0.375–3mg/mL). In the production of raw sausages, two concentrates of PEOVW (L1: 0.075% and L2: 0.15%) were used taking into account both organoleptic traits and the bactericidal effects. A multivariate statistical approach allowed the definition of the microbial and physicochemical changes of sausages during the shelf life (14days). In general, the inclusion of the L2 concentration reduced the growth of several microbial targets, especially Staphylococcus spp. and LABs (2log10CFU/g reduction), while the increasing the growth of yeasts was observed. The reduction of microbial growth could be involved in the reduced lipolysis of raw sausages supplemented with PEOVW as highlighted by the lower amount of diacylglycerols. Moisture and aw had a significant effect on the variability of microbiological features, while food matrix (the sausages' environment) can mask the effects of PEOVW on other targets (e.g. Pseudomonas). Moreover, the molecular identification of the main representative taxa collected during the experimentation allowed the evaluation of the effects of phenols on the selection of bacteria. Genetic data suggested a possible strain selection based on storage time and the addition of phenol compounds especially on LABs and Staphylococcus spp. The modulation effects on lipolysis and the reduction of several microbial targets in a naturally contaminated product indicates that PEOVW may be useful as an ingredient in fresh sausages for improving food safety and quality.

Flavonoid‐Profiling Of Herbs And Spices As Functional Food Ingredient In Meat Products Using LC‐MS

The aim of this study was to evaluate commercially available plant extracts for their flavonoid content and their suitability as functional food ingredient in meat products.There has been increased interest in the use of plant extracts as functional ingredient in foods. Of particular interest are flavonoids, a group of polyphenolic compounds that are ubiquitous in plants. Recently, it has been shown that flavonoids can scavenge reactive nitrogen species and thereby prevent the endogenous formation of nitroso compounds. Furthermore, these compounds have antimicrobial properties and have been shown to protect colonic cells against nitrosamine‐induced damage in vitro. The endogenous formation of nitroso compounds has been identified by IARC as one of the potential mechanisms by which processed meat increases the risk of colorectal cancer. Because of their properties, flavonoid‐containing plant extracts are therefore an interesting functional ingredient for processed meat products.The tested plant extracts were added to 4 different meat products resulting in a total of 18 samples. Plant samples were extracted and analyzed before and after the addition to determine the composition changes after the meat production. The method was developed using an HPLC system with a reversed‐phase C18 column connected to a Waters Quattro Ultima triple quadrupole MS instrument; parameters for analysis were set using both negative and positive ion modes. The aim was to screen as many compounds as possible while also quantify a few key flavonoid compounds. The ESI source conditions were optimized by flow injection analysis using quercetin, quercetin‐3‐O‐rutinoside, (−)‐epicatechin, (−)‐epigallocatechin gallate, apigenin‐7‐O‐glucoside, taxifolin, isorhamnetin, luteolin‐glucoside, apigenin standards. We used different Multi Reaction Monitoring channels to identity and quantify flavonoids. Unknown analytes were identified by comparing their combined positive and negative ion mode fragmentation spectra with the respective literature data when commercial standards were not available.The flavonoid content and composition of plant extracts was evaluated before and after addition to different meat products. The limit of quantification was 40 nM for epigallocatechin‐3‐gallate and (−)‐epicatechin, and 100 nM for most other compounds. Our results showed that most flavonoids remained stable after addition to meat products and that there were no significant changes in quantitative and qualitative composition.Support or Funding Information This work was supported by an FP7 grant of the European Union, PHYTOME.

Oxidative and hydrolytic stability of alimentary poultry fats under refrigeration and freezing

The purpose of this study was to establish the quality of three alimentary poultry fats: goose, duck, and chicken fat, stored under refrigeration (+2°C) and freezing (−18°C). Peroxide value (PV), thiobarbituric acid reactive substances test (TBARS), refractive index value (RIV), iodine value (IV), and saponification value (SV) were determined to measure the degree of oxidative rancidity. Additionally, fatty acid content (FA content) and acidity value (AV) were determined to measure the degree of hydrolytic rancidity. Chemical parameters were significantly influenced by the type of fat, storage time, and storage temperature (except RIV). Samples of fats stored at +2°C maintained acceptable characteristics for 180 days in chicken fat, 210 days in goose fat, and 240 days in duck fat, while acceptability tolerance was found to be 300 days for duck and goose fat and 240 days for chicken fat stored at −18°C. The total content of monounsaturated fatty acids (MUFA) decreased significantly (p &lt; 0.05) after 300 days of storage at +2°C in chicken fat samples, while the total fatty acid content was not significantly affected by storage temperature in all types of fats. Lipid oxidation in poultry fats varies with the temperature and the length of storage; the lower temperature had a greater retardation effect on rancidity during storage time.Practical applications: Animal fats can be used as an ingredient in meat products or for soap manufacturing. It could also be alternative feedstocks for biodiesel production because their cost is substantially lower than the cost of vegetable oil. The storage of animal poultry fats in proper conditions influences their stability and extends the shelf‐life.Peroxide value, thiobarbituric acid reactive substances test, and acid value were significantly influenced by all treatments: the type of fat, storage temperature, and storage time. In chicken fat was found the highest level of acid value followed by the duck and goose fat. Regardless of the type of fat, the highest level of acid value was found in fat stored at +2°C. Regardless of the type of fat and storage temperature, the highest acid value level was found at 300 days of storage. At both storage temperatures, duck fat was the most stable followed by the goose and chicken fat.

Hydrolyzed Okara in Low-Fat Pork Burgers under Pilot Scale

Okara (soybean curd refuse) is the major byproduct in the manufacture of soymilk and tofu. Okara cannot be used in foods due to its high moisture and poor mouth feel. Relatively high insoluble dietary fibers are the main reason for the poor sensory quality. In this study we used the ViscozymeTMand PectinexTMto degrade the first and second layers of soybean cell wall and transform okara as an ingredient for meat products. Pork burgers incorporated with six different levels of hydrolyzed wet okara (5, 10, 15, 20, 25 and 30%) were prepared and compared with controls (without okara). Cook loss (%), cholesterol content, water holding capacity (WHC), color attributes and sensory evaluation were conducted to evaluate the feasibility of hydrolyzed okara as meat product ingredient. While the moisture contents of raw and cooked pork burger increased with the addition of various percentage okara, the addition of okara reduced the cholesterol content by about 6~56% for raw pork burger and 14~47% for cooked burger. The WHC and cook loss (%) of pork burger were improved by the addition of okara. The addition of okara also increased the pH, L* and, b* values of raw pork burger but did not affect a* value. Significant effects of okara on overall acceptability were observed when the addition of okara was above 25%.

Date palm by-products as a new ingredient for the meat industry: Application to pork liver pâté

Date palm is an interesting source of bioactive compounds that could be used as ingredient in meat products; thus a campagne type pork liver pâté was elaborated using fresh date by-products (0, 5, 10 and 15%). Physicochemical properties, pigment and lipid oxidation, residual nitrite level, texture and sensory analysis during 4days after the elaboration process were evaluated. Date paste mostly incorporated moisture, fibre and phenolic compounds. Physicochemical parameters, myoglobin content and heme iron stability were not severely affected. Addition of 10% of date was enough to avoid lipid oxidation through all storage times. Colour was the most affected parameter; however, in terms of overall acceptability, panellists preferred samples with added date.

Development of Meat and Poultry Products Enriched with n-3 PUFAs and their Functional Role

At present, foods containing n-3 polyunsaturated fatty acids (n-3 PUFAs) are being studied through clinical trials, analytical assays and meta-analysis in order to confirm their potential health benefits. Indeed, there is a continuous search for new ways to develop products rich in n-3 PUFAs. The aim of the current review is to provide a general vision of the concept of functional meat products rich in n-3 PUFAs not only concerning fishy products, but also those from enriched meat products of monogastric and ruminant animals. This document highlights the importance of n-3 PUFAs as an essential nutrient and a functional ingredient in meat products in order to prevent deficiency or even to treat pathological conditions as cancer, cardiovascular diseases, obesity, depression and childhood disorders. Ways to improve depth in this review are those made in diets for monogastric and ruminant animals that have been enriched with n-3 PUFAs and in some cases supplemented with vitamin E. This also shows that there are other techniques to improve the meat products by varying the stage of process or formulation. Both strategies have been essentially reduced n-6: n-3 recommended to values below 4. Some studies of this paper emphasize using antioxidants such as vitamin E, as a positive influence on lipid oxidative and sensory stability of meat and meat products to avoid the variation in colour, flavour, taste and texture. The review shows recent strategies to improve the quality of meat and processed meat that would allow considering them as important functional foods. Keywords: Fuctional meat foods, long chain n-3 PUFAs, enriched diet, EPA, DHA, n-6: n-3 ratio, monogastric and ruminant animals, n-3 meat products, vitamin E, fatty acids

Dietary fibers as functional ingredients in meat products and their role in human health

The article evaluates the effect of dietary fibers as functional ingredient in meat products and their physiological role in human health. Fibers are naturally occurring compounds present in variety of vegetables, fruits, cereal flours etc in abundance, and act through their solubility, viscosity, gel forming ability, water-binding capacity, oil adsorption capacity, fermentability, and mineral and organic molecule binding capacity which affect product quality and characteristics. Beside these, high-fiber intake tends to reduce risk of colon cancer, obesity, cardiovascular diseases, and several other disorders. Moreover, based on their physiochemical properties, many fibers can help to improve colour, texture and sensorial characteristics instead of nutritional benefits. Fiber inclusions could help in diminution of calorie content in foods. Key words: Dietary fiber, functional food, colour, texture, health.

Dietary fibre as functional ingredient in meat products: a novel approach for healthy living - a review.

There is a rapid change in our overall lifestyle due to impact of globalization. Every day hasty life has forced consumers to be dependent upon fast foods, which contain meagre amount of dietary fibre. Non-starch polysaccharides and resistant oligosaccharides, lignin, substances associated with NSP and lignin complex in plants, other analogous carbohydrates, such as resistant starch and dextrins, and synthesized carbohydrate compounds, like polydextrose are categorized as dietary fibre. They are mostly concentrated in cereals, pulses, fruits and vegetables. It has been proclaimed that daily dietary fibre intake helps in prevention of many nutritional disorders like gut related problems, cardiovascular diseases, type 2 diabetes, certain types of cancer and obesity. Meat is generally lacking this potential ingredient, which could be incorporated while products processing to make them more healthful. Various fibre rich sources have been attempted in different products attributed to their technological and health benefits and many are in the queue to be used in a variety of meat products. Selection of appropriate fibre rich ingredients and their proper incorporation can improve health image of meat products.

Effect of lyophilized water extracts of Melissa officinalis on the stability of algae and linseed oil-in-water emulsion to be used as a functional ingredient in meat products

Previous work pointed out the possibility to enhance the nutritional value of meat products using long chain omega-3 PUFA enriched emulsions. Oil-in-water emulsions elaborated with a mixture of algae and linseed oils (15:10) in order to be used as functional ingredient were stabilized with BHA (butylhydroxyanisol) or with a lyophilized water extract of Melissa officinalis L. (Lemon balm). The lipid profile of the oil mixture showed a high amount of DHA (31.7%), oleic (25.4%) and alpha-linolenic acid (12.7%) resulting in a very low omega-6/omega-3 ratio (0.12). The lyophilized extract of M. officinalis showed a high antioxidant activity (being 62ppm of the lyophilized water extract of Melissa equivalent to 200ppm of BHA, using the DPPH assay as reference), and high total phenolic content. Studying the oxidation process in the emulsions during 15days at room temperature, it could be concluded that this extract was as efficient as BHA in order to control the thiobarbituric acid reactive substances (TBARS) formation.

Bioactivity of Herb-Enriched Beef Patties

Interest exists in the manufacture of meat products with added functional ingredients to enhance consumer health. Because experimental evidence suggests that many herbs and spices, particularly those of the Lamiaceae family such as Salvia officinalis L. (sage) and Origanum vulgare L. (oregano), possess a wide range of biological and pharmacological activities, they represent promising functional ingredients for incorporation into meat and meat products. The present study aimed to determine the bioactivity of cooked beef patties that were enriched with or without sage or oregano extracts (1,200 microg/g). Cooked beef patties were subjected to an in vitro digestion procedure, and the resulting micelles isolated from the digested meats were added to human intestinal Caco-2 cells. The antioxidant potential (ferric reducing antioxidant power [FRAP] value) of enriched beef patties was significantly higher than the FRAP value of non-enriched beef patties, both before and after in vitro digestion. Cell viability significantly increased following treatment with certain concentrations of the micelle fractions from digested sage- or oregano-enriched beef patties. Pretreatment with micelles derived from sage- or oregano-enriched beef patties did not significantly protect against cell injury or DNA damage induced by H(2)O(2). However, micelles derived from digested sage-enriched beef patties (10% vol/vol) significantly increased cellular reduced glutathione (GSH) content. In addition, micelles derived from both sage- and oregano-enriched beef patties (10% vol/vol) significantly protected against H(2)O(2)-induced GSH depletion. Thus, it appears that sage and oregano exhibit some bioactivity within a meat system. Our findings suggest that herbal extracts have potential as possible functional ingredients in meat products.

Inhibition of Oxidant‐Induced Biochemical Changes of Pork Myofibrillar Protein by Hydrolyzed Potato Protein

The objective of the study was to investigate the role of hydrolyzed potato protein (HPP) in protecting myofibril protein isolate (MPI) from oxidative modification. MPI prepared from pork muscle was suspended (30 mg protein/mL) in 15 mM piperazine-N, N-bis(2-ethane sulfonic acid) buffer (pH 6.0) with 0, 0.3, 0.75, and 1.5 mg/mL of antioxidative HPP (1-h Alcalase hydrolysate). Oxidation was induced by incubating the protein suspensions at 4 degrees C for 24 h with (1) an iron-catalyzed oxidizing system (IOS: 0.01 mM FeCl3, 0.1 mM ascorbic acid, and 1.0 mM H202) and (2) a metmyoglobin-oxidizing system (MOS: 0.1 mM metmyoglobin and 0.1 mM H2O2). Changes in oxidized MPI were measured as thiobarbituric acid-reactive substances (TBARS), protein carbonylcontent, Ca- and K-ATPase activities, and ultraviolet (UV) spectra. Oxidation increased the production of TBARS and protein carbonyls by 2.9- and 0.24-fold in IOS and 5.6- and 2.2-fold in MOS, respectively. The 2 oxidizing systems altered the Ca- and K-ATPase activities and exposed hydrophobic groups buried in MPI. The presence of HPP reduced the extent of MPI oxidation in all physicochemical categories tested. Therefore, HPP may be used as a potential functional ingredient in meat products to enhance their oxidative stability.