Page 136 - Natural Antioxidants, Applications in Foods of Animal Origin

Potential Applications of Natural Antioxidants in Meat and Meat Products 115
VetBooks.ir Mohamed et al. (2011) reported that addition of herbal extracts of

marjoram, rosemary, and sage at concentration of 0.04% (v/w) to ground
beef prior to irradiation (2 and 4.5 kGy) significantly lowered the TBARS
values, off-odor scores, and increased color and acceptability scores. Simi-
larly, Kanatt et al. (2007) found that radiation processed lamb meat treated
with mint leaf extract (0.1 and 0.5%) showed greater antioxidant activity
and decreased lipid oxidation during four weeks chilled storage compared
with non-treated samples. Jayathilakan et al. (2007) showed that cinnamon
and cloves (250 mg/100 g meat) were significantly effective in inhibiting
TBARS formation in cooked ground beef, pork, and mutton stored at 5 °C
for six days. No difference in TBARS values was observed between samples
treated with cinnamon and samples treated with BHA, or PG at 0.02% in
ground beef and pork. Cloves exhibited higher antioxidant activity than BHA
and PG. However, TBHQ demonstrated the highest antioxidant activity of
all tested antioxidants in all three types of meat.
According to Yu et al. (2002) aqueous rosemary extracts (0, 100, 250,
and 500 ppm) improved the color stability of turkey rolls in addition to their
inhibition of lipid oxidation. Sánchez-Escalante et al. (2001) reported that
rosemary powder and rosemary along with ascorbic acid were most effec-
tive in inhibiting oxidation of both lipid and myoglobin, as revealed by the
results of TBARS and the percentage of metmyoglobin, respectively, in
beef patties stored at 2 ± 1 °C for 20 days. Both of these desirable effects
contributed in maintaining desirable sensory characteristics of fresh beef
patties in extending their shelf life. Antioxidant effectiveness of a commer-
cial rosemary extract (FORTIUM R20) at concentrations of 1500 and
TM
2500 ppm in frozen and pre-cooked-frozen pork sausage, and from 500 to
3000 ppm in refrigerated, fresh pork sausage was compared with BHA/BHT
(Sebranek et al., 2005). Rosemary extract at 2500 ppm was as effective as
the maximum permitted concentrations of BHA/BHT in refrigerated, fresh
pork sausage and in cooked-frozen sausage, but was superior to BHA/BHT
in raw-frozen pork sausage patties. Three kinds of Rosmarinus officinalis
extract (powder-acetone, liquid-methanol, and liquid-acetone) were used by
Rocío Teruel et al. (2015) to examine their effects on frozen chicken nuggets
quality. The highest antioxidant activity was found for the powder-acetone
extract followed by the liquid-methanol and liquid-acetone extracts. In a
study with porcine liver pâté, Doolaege et al. (2012) found that addition
of a rosemary extract had a positive effect on retarding lipid oxidation and
maintaining higher concentrations of the antioxidants ascorbic acid, TM,
and carnosic acid. It was also noticed that the sodium nitrite concentration
in liver pâté, could be reduced from 120 to 80 ppm when rosemary extract