Page 133 - Natural Antioxidants, Applications in Foods of Animal Origin

112 Natural Antioxidants: Applications in Foods of Animal Origin
VetBooks.ir little effect on sensory or quality attributes when used at concentrations from

5 to 20 mg tannic acid equivalent phenolics/100 g meat (Naveena et al.,
2008a; Naveena et al., 2008b). Naveena et al. (2008b) reported a decrease
in L* values (56.71 ± 0.74) compared with the control (63.8 ± 0.73) for
cooked chicken patties with PRP at 20 mg equivalent phenolics/100 g
meat. An 8–10-member trained sensory panel found no differences for off-
odor, sweet flavor, and chicken flavor between the pomegranate samples
at any of the concentrations compared with the control; however, chicken
flavor was slightly reduced for the sample with 20 mg tannic acid equiva-
lent phenolics/100 g meat. Vaithiyanathan et al. (2011) evaluated the effect
of pomegranate fruit juice phenolics (PFJP) dipping solution on the shelf
life of chicken meat held under refrigerated storage at 4 °C. TBARS were
evaluated in two-day intervals for 28 days and it was reported that TBARS
values were lower (0.35–0.75 mg MDA/kg of meat) in samples treated with
PFJP. Sensory scores indicated that both samples treated with and without
PFPJ performed well in all sensory attributes. However, on day 4, sensory
attribute scores of samples without PFJP started to decline while scores of
samples with PFJP remained high. Additionally, the acceptability scores of
control samples decreased significantly (P < 0.05) on day 12 of storage.
These studies demonstrated the potential of pomegranate components as
antioxidants in refrigerated chicken and goat patties. Pomegranate was
effective at inhibiting lipid oxidation and does not significantly affect the
overall sensory attributes of the finished product.

3.5.2 HERBS- AND SPICES-BASED ANTIOXIDANTS

In addition to the application of herbs and spices as seasonings, meat
industry has explored their potential as a natural antioxidants and antimicro-
bials too. Spices and herbs are excellent sources of antioxidants and have a
long history of safe usage. They are rich sources of phytochemicals (Shan et
al., 2005; Srinivasan, 2014; Surh, 2002; Zheng & Wang, 2001) (Table 3.2).
Spices are derived from different parts of a plant other than the leaves while
herbs from leaves of a plant. The basil, oregano, bay leaf, and thyme come
from leaves, clove and saffron from flower or bud, clove, chilli, and black-
pepper from fruits or berries, fennel and fenugreek from seeds, cinnamon
and cassia from bark, onion and garlic from bulb, ginger and turmeric from
root, and mace from aril. Antioxidant components of herbs and spices may
be removed/concentrated as extracts, EOs, or resins.