Page 131 - Natural Antioxidants, Applications in Foods of Animal Origin

110 Natural Antioxidants: Applications in Foods of Animal Origin
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3.5.1.8 PLUM

Dried plums, known as prunes, have been extensively investigated for their
potential human health benefits. The phenolic compounds in dried plum prod-
ucts have been shown to inhibit low-density lipoprotein cholesterol oxida-
tion in humans (Stacewicz-Sapuntzakis et al., 2001) and have been shown to
have better antioxidant ability than vitamins C and E in vitro (Vinson et al.,
2005). Plum products exhibited antioxidant properties in a variety of meat
products under several different processing and storage conditions (Lee &
Ahn, 2005; Nuñez de Gonzalez et al., 2008a, 2008b; Yildiz-Turp & Serda-
roglu, 2010).
Leheska et al. (2006) added 5 and 10% of dried plum puree (DPP) and
dried blueberry purees in pork breakfast sausage patties, pre-cooked them
prior to sensory evaluation and total phenolic level was measured. This
research demonstrated that plum puree increased the phenolic content of the
sausage more than the blueberry puree. Yıldız-Turp and Serdaroglu (2010)
used different levels of plum puree (5, 10, and 15%) as an extender in low-
salt beef patties. Addition of plum puree slightly increased redness and
decreased yellowness and lightness both in cooked and uncooked samples.
TBARS values of treated samples were lower than control at the end of
the storage period. Lee and Ahn (2005) found that plum extract (California
Dried Plum Board, Sunsweet Growers Inc., Yuba City, CA) used at 3%
in irradiated (3 kGy) turkey breast rolls reduced (P < 0.05) lipid oxida-
tion. TBARS value for the control product was 0.95 mg MDA/kg meat
whereas the 3% plum extract sample had a reduced (P < 0.05) TBARS
value of 0.84 mg MDA/kg meat after seven days of storage at 4 °C. Nuñez
de Gonzalez et al. (2008a) added 3 and 6% each of DPP, dried plum and
apple puree, or 0.02% BHA/BHT to sausage. For the raw sausage, there
were no differences (P < 0.05) in TBARS values among treatments. The
3 and 6% DPP were about equal to the synthetic antioxidants BHA and
BHT. In the pre-cooked/refrigerated sausage TBARS values were similar to
the raw sausage, whereas the control without antioxidants exhibited higher
(P < 0.05) TBARS values which indicated lower antioxidant capacity.
Among the treatments for pre-cooked/frozen sausage only the 6% DPP
inhibited lipid oxidation such that its TBARS values (0.46 mg MDA/kg)
were similar (P < 0.05) to the raw, non-oxidized values. However, even
3% DPP was able to inhibit lipid oxidation to the same extent as BHA
and BHT. These researchers concluded that plum products could be used
as natural antioxidants and have the ability to replace BHA and BHT in
inhibiting lipid oxidation. The work was continued by Nuñez de Gonzalez