Page 132 - Natural Antioxidants, Applications in Foods of Animal Origin

Potential Applications of Natural Antioxidants in Meat and Meat Products 111
VetBooks.ir et al. (2008b) in roast beef brine formulations. They used 2.5 and 5% each

of fresh plum puree (FPP), DPP, and spray dried plum powder (DPWD)
in addition to sodium chloride, dextrose, alkaline phosphate, potassium
lactate, and water. All treatments had reduced (P < 0.05) TBARS values
compared to the control (0.62 mg MDA/kg), which further proved that
dried plum ingredients were able to inhibit lipid oxidation.
Conversely, hams brined with the same amounts of plum products (2.5
and 5% FPP, DPP, and DPWD) and with sodium chloride, dextrose, alkaline
phosphate, potassium lactate, sodium nitrite, and sodium erythorbate did not
exhibit differences between treatments and control for TBARS values at 21
days post storage (Nuñez de Gonzalez et al., 2009). They suggested that the
hams were not susceptible to lipid oxidation due to the inclusion of sodium
nitrite and alkaline phosphates and therefore no differences were observed
among treatments.

3.5.1.9 POMEGRANATE

Pomegranates (Punica granatum) have been used extensively in the folk
medicine of many cultures (Longtin, 2003). Numerous studies on the anti-
oxidant activity have shown that pomegranate juice contains high levels
of antioxidants—higher than most other fruit juices and beverages (Gil
et al., 2000; Seeram et al., 2008). The exceptionally high antioxidative
capacity of the fruit juice might be the result of the remarkably high
content and unique composition of soluble phenolic compounds (Gil et al.,
2000; Poyrazoglu et al., 2002; Seeram et al., 2008). Phenolic concentra-
tion and composition in the pomegranate fruit are cultivar-dependent; the
most abundant components are anthocyanins, catechins, ellagic tannins,
and gallic and ellagic acids (El-Nemr et al., 1990; Gil et al., 2000; Poyr-
azoglu et al., 2002).
PRP was used at 10 mg tannic acid equivalent phenolics/100 g in fresh
chicken, and then prepared as cooked chicken patties (Naveena et al., 2008a).
Reduced TBARS values were observed (P < 0.05) in comparison to control.
Chicken patties were treated with pomegranate, cooked to an internal
temperature of 80 °C, and stored in low-density polyethylene pouches for
15 days at 4 °C. TBARS value for control was reported as 1.272 ± 0.13 mg
MDA/kg meat, and the treatment with PRP had a value of 0.203 ± 0.04 mg
MDA/kg. TBARS values also decreased 68% compared with samples
treated with BHT (100 mg BHT/100 g meat) for the same product held
under identical storage conditions. PRP and pomegranate juice powder have