Page 143 - Natural Antioxidants, Applications in Foods of Animal Origin

122 Natural Antioxidants: Applications in Foods of Animal Origin
VetBooks.ir dry tomato peel imparts a characteristic redness (a*) to the hamburger, inde-

pendent of the dose of radiation applied. The researchers also found that
the higher lycopene concentration (6 g/kg) sufficiently masked the nega-
tive effects of irradiation on sensory characteristics to ensure an acceptable
color and odor in the final product after the storage period. The nitrosomyo-
globin (NOMb) content, lycopene content, oxidation level, and the sensory
properties of frankfurters produced by both reducing the nitrite level and
adding tomato powder were analyzed by Eyiler and Oztan (2011). The pH
of the frankfurters produced with tomato powder was reduced, compared
with samples which did not contain tomato powder. The addition of 2 g
tomato powder/100 g decreased the level of oxidation; however, 4 g tomato
powder/100 g caused a slight increase compared with the samples which
did not contain tomato powder. According to sensorial evaluations, tomato
powder also improved consumer acceptability.
Sanchez-Escalante et al. (2003) analyzed the stabilization of color and
odor of beef patties using lycopene-rich tomato as a source of antioxidants,
which they found exerted a significant antioxidative effect on the beef patties,
depending on the lycopene concentration. These tomato products delayed
meat deterioration and the shelf life of treated beef patties ranged between
8 and 12 days. Mercadante et al. (2010) analyzed the oxidative stability of
sausages containing added natural pigments and stored under refrigeration.
These authors reported that the addition of lycopene (10%) produced signifi-
cant reductions in redness, although it did not exert any antioxidant effect.

3.5.5 SEAWEED-BASED ANTIOXIDANTS

Marine macroalgae or seaweeds have been used as food mainly in Asian
countries and to a lesser extent in Europe and America. Seaweeds are also
used as raw material for industrial production of some purified ingredients,
for example, agar, carrageenan, alginates, or oils. Edible seaweeds contain
good-quality protein, high concentrations of vitamins, high proportions of
essential unsaturated fatty acids, particularly long chain n-3 PUFA, bioactive
compounds with known antioxidant properties, and are an excellent source
of most minerals and dietary fiber (Kolb et al., 2004; Sánchez-Machado et
al., 2004). Among the marine organisms, marine macroalgae or seaweed
represents one of the richest sources of natural antioxidants (Cox et al.,
2010; Ruperez et al., 2002). Among the three algal groups, brown algae
generally contains higher amount of polyphenols than red and green algae
(Wang et al., 2009a). The bioactive compounds which have been isolated