Page 130 - Natural Antioxidants, Applications in Foods of Animal Origin

Potential Applications of Natural Antioxidants in Meat and Meat Products 109
VetBooks.ir oxidation. The formation of lipid hydroperoxides (LOOH) and TBARS

was inhibited by grape seed extract (0.1 and 1.0%) compared to untreated
controls. Furthermore, the results showed that grape seed extract at concen-
trations as low as 0.1% is a very effective inhibitor of primary and secondary
oxidation products in various meat systems.

3.5.1.7 GUAVA

Guava (Psidium guajava L.), being recognized as “super food” is getting
much attention in the agro-food industry due to the attractive characteris-
tics of the fruit, its health-promoting bioactive components and functional
elements. The fruit is considered as highly nutritious because it contains a
high level of ascorbic acid (50–300 mg/100 g fresh weight) and has several
carotenoids such as phytofluene, β-carotene, β-cryptoxanthin, lycopene,
rubixanthin, cryptoflavin, lutein, and neochrome (Mercadante et al., 1999).
Phenolic compounds such as myricetin and apigenin (Miean & Mohamed,
2001), ellagic acid, and anthocyanins (Misra & Seshadri, 1968) are also at
high levels in guava fruits.
Reports regarding use of guava in the meat products either as antioxi-
dant or as a source of dietary fiber are scarce. Guava powder (0.5, 1%) has
been used as a source of antioxidant dietary fiber in sheep meat nuggets
(Verma et al., 2013) and it was found that the powder was rich in dietary
fiber (43.21%), phenolics (44.04 mg GAE/g), and possessed good radical
scavenging activity as well as reducing power. Total phenolics, TDF, and
product redness values were significantly increased (P < 0.05) in nuggets
with added guava powder. Addition of powder retarded lipid peroxida-
tion of cooked sheep meat nuggets as measured by TBARS number during
refrigerated storage. Antioxidant potential of pink guava pulp (10%) was
evaluated in raw pork emulsion during refrigerated storage for nine days
under aerobic packaging (Joseph et al., 2014). The surface redness (a*
value) increased (P < 0.05) with the incorporation of pink guava pulp.
Metmyoglobin formation and lipid oxidation were lower (P < 0.05) in
guava-treated emulsions than in control. Overall, incorporation of pink
guava pulp improved the visual color and odor scores of raw pork emul-
sion. Incorporation of guava fruits having several bioactive components in
meat products would definitely enhance their physiological, functional, and
nutritional values.