Page 142 - Natural Antioxidants, Applications in Foods of Animal Origin

Potential Applications of Natural Antioxidants in Meat and Meat Products 121
VetBooks.ir in ground pork. The lowest free fatty acid value was reported in 0.2% MK

treated pork. The antioxidant power of broccoli powder extract (1.0, 1.5, and
2.0%) was determined and evaluated in goat meat nuggets by Banerjee et
al. (2012). Total phenolics, radical scavenging activity, and reducing power
estimation indicated that broccoli powder has good antioxidant potential.
Among treatments, TBARS number decreased with the higher levels of
broccoli powder extract with significant effect at 2% level and its value was
similar to the product with 100 ppm BHT. The antioxidant potential of cauli-
flower (Brassica oleracea) powder (CP) was evaluated in pork meatballs by
Banerjee et al. (2015). The amount of total phenolics (mgGAE/g) was higher
in aqueous extract (29.52) of CP as compared to the extract from acetone:
water mix (24.22). Addition of CP in pork meatballs significantly increased
the amount of total phenolics and TDF. It also reduced the lipid peroxidation
and thus enhanced their oxidative stability of meatballs. Therefore, inclu-
sion of CP in meat products makes them much healthier and stable without
affecting their acceptability.

3.5.4.5 TOMATO

Tomatoes are an important dietary source of antioxidants—ascorbic acid,
lycopene and carotenoids, phenolics, and vitamin E (Frusciante et al.,
2007). Dietary intakes of tomatoes and tomato products containing lycopene
have been shown to be associated with decreased risk of chronic diseases,
such as cancer (van Breemen et al., 2011). Approximately one-third of the
total weight of tomatoes in the form of skin and seeds is discarded during
processing. However, majority of the flavonols in tomatoes are present in
the skin (Stewart et al., 2000). George et al. (2004) reported that tomato skin
had significant amounts of phenolics and ascorbic acid and on an average,
it had 2.5 times higher lycopene levels than the pulp. Hence, adding tomato,
tomato products, or lycopene to processed meat could lead to a significant
increase in the amount of all the major antioxidants in the final products.
Selgas et al. (2009) analyzed the safety and shelf life of vaccum-packed,
irradiated (2 or 4 kGy) raw hamburgers containing 30, 45, and 60 g/kg dry
tomato peel as a source of lycopene. The lycopene concentration fell to 15%
of the initial value after irradiation with 4 kGy on 17 days of storage period.
Even with this decrease, hamburgers containing 6% dry tomato peel had
a final lycopene concentration of 7.14 mg/100 g of hamburger, an amount
very close to the recommended daily intake for a healthy diet. Dry tomato
peel masked the brownish color characteristic of irradiated meat, and 6%