Page 138 - Natural Antioxidants, Applications in Foods of Animal Origin

Potential Applications of Natural Antioxidants in Meat and Meat Products 117
VetBooks.ir sage and rosemary EOs at the levels of 0.1% improve the oxidative stability

of lipids in liver pates during refrigerated storage for 90 days, mainly by
reducing the degradation of PUFAs and thereby preventing the formation
of residual components such as malondialdehyde and lipid-derived vola-
tiles. At 60 and 90 days, TBARS values and lipid-derived volatiles in pates
with EOs were significantly lower than in the control samples. The effect of
addition of rosemary and marjoram EOs (200 ppm) to beef patties formu-
lated with mechanically deboned poultry meat (20%) was demonstrated by
Mohamed and Mansour (2012). The findings showed that both marjoram
and rosemary EOs reduced the lipid oxidation and improved the sensory
attributes of beef patties during frozen storage for three months. The TBARS
value of beef patties prepared with marjoram and rosemary EOs remained
significantly lower compared with those of control beef patties during frozen
storage. Additionally, these natural antioxidants were superior to BHT used
in the study with regard to their role in sensory attributes besides lowering
the lipid oxidation. Moreover, the addition of EOs to the beef patties signifi-
cantly increased the flavor and overall acceptability scores of patty formulas
processed with mechanically deboned poultry meat after processing and
during the frozen storage period. Dzudie et al. (2004) prepared beef patties
by incorporating ginger and basilica EOs together with maize oil. During 18
days of storage, the TBARS values of the beef patties with EOs were stable.
Fratianni et al. (2010) investigated the effectiveness of balm and thyme EOs
as natural antioxidants on fresh chicken breast meat that had been stored
for three weeks at 4 °C. During their experiment, they found that both EOs
reduced radical formation in meat compared with untreated control. Thyme
EO, in particular, was the most effective out of the two EOs, with a DPPH
radical inhibition percentage of 25–30%. Balm oil showed 15–20% DPPH
radical inhibition and lower activity of ~10% was demonstrated in the
control.

3.5.4 VEGETABLES-BASED ANTIOXIDANTS

Vegetables account for a small part of our daily caloric intake; however, their
benefits to health surpass their caloric contribution mainly due to presence
of dietary fiber, phenolic compounds, minerals, and vitamins. Epidemiolog-
ical studies have indicated that the frequent consumption of fruits and vege-
tables significantly reduced the incidence of chronic diseases (WHO, 2003).
In order to obtain maximum health benefits, intake of sufficient amounts
of antioxidants from plant food (fruits, vegetables, etc.) is preferred. The