Page 140 - Natural Antioxidants, Applications in Foods of Animal Origin

Potential Applications of Natural Antioxidants in Meat and Meat Products 119
VetBooks.ir in ground beef patties. Plant extracts (butterbur and broccoli extracts) and

BHT were separately added to the patties at 0.1 and 0.5% (w/w) concentra-
tions and stored at refrigerated conditions for 12 days. TBARS values were
significantly lower in the samples containing plant extracts or BHT than the
non-treated control. In addition, the beef patties formulated with the selected
plant extracts showed significantly better color stability than those without
antioxidants (Kim et al., 2013b).

3.5.4.2 CARROT

Carrot is one of the important widely consumed root vegetable with high
nutritional value due to its enriched healthy composition, such as phyto-
nutrients and minerals. It is a good source of natural antioxidants espe-
cially carotenoids and phenolic compounds, having the highest carotenoid
content among foods (Arabshahi-D et al., 2007; Hsieh & Ko, 2008; Soria
et al., 2009). Antioxidant activity of carrot juice (unconcentrated carrot
juice, carrot juice concentrated by 35 and 60%) in gamma irradiated (0,
3, and 4.5 kGy) beef sausage was studied by Badr and Mahmoud (2011).
Carrot juice exerted a significant antioxidant effect during the irradiation
of sausages and the formation of hydroperoxides, and TBARS significantly
decreased with increasing the concentration of the carrot juice. Formulation
of sausages with carrot juice at the different concentrations decreased the
formation of hydroperoxides by 24.68, 40.38, and 58.01%, respectively, in
sausage samples exposed to the highest irradiation dose, while decreased
the formation of TBARS in the samples by 28.86, 42.86, and 54.29%,
respectively.

3.5.4.3 POTATO

Potato (Solanum tuberosum L.) tubers possess a wide range of carotenoid
contents. Potato peel extract (PPE) was found to have the highest antioxidant
activity owing to its high content of phenolic compounds and flavonoids
(Mohdaly et al., 2010). Effectiveness of PPE in reducing lipid peroxidation
of γ-irradiated lamb meat was examined by Kanatt et al. (2005). TBARS
number and carbonyl content were reduced in irradiated meat containing
PPE in comparison to the samples without PPE. These researchers found
that the antioxidant activity of PPE was comparable to BHT and it did not
affect flavour or aroma of the radiation processed meat.