Page 145 - Natural Antioxidants, Applications in Foods of Animal Origin

124 Natural Antioxidants: Applications in Foods of Animal Origin
VetBooks.ir the antioxidant capacity of the systems. The amount of soluble polyphenols

varied from 820 mg GAE/100 g in samples containing Wakame to values as
high as 2170 and 2570 mg GAE/100 g of sample in products with Nori and
Sea Spaghetti, respectively. The highest antioxidant activity was observed in
the samples containing Sea Spaghetti (3.69 µmol eq. Trolox/g of sample),
while products containing Nori and Wakame had similar antioxidant poten-
tials (1.18 and 1.09 µmol eq. Trolox/g, respectively). López-López et al.
(2010) also studied the effect of adding Wakame seaweed on the character-
istics of beef patties with low-salt and low-fat contents. However, no clear
effect on lipid oxidation was found with the presence of seaweed.
Sasaki et al. (2008) observed the effects of major carotenoid pigment,
fucoxanthin (from Wakame) @ 200 mg/kg on lipid peroxidation and meat
color in ground chicken breast meat upon chilled storage before and after
cooking. It was found that fucoxanthin could decrease the TBARS value
on days 1 and 6 (63.1 and 58.5%, respectively) when stored after cooking.
It also decreased the L* value and increased a* and b* values thereby
showing it to be a potent ingredient for the improvement of the appearance
and shelf life of chicken meat and its products. However, the antioxidative
activity of fucoxanthin during chilling storage after cooking was lower
than that of TM.
Thus, the use of seaweeds can play key role in the development of func-
tional foods and provide an opportunity to improve the nutritional profile of
meat products and address consumer demands. Seaweeds can also supply
meat products with valuable polyphenols to improve their oxidative stability
during processing and storage besides enriching them with dietary fiber and
minerals.

3.6 MARKET POTENTIAL

From tea bags to grape seeds, the term antioxidant is used as a marketing
tool for food products especially processed foods. The increased demand for
processed meat products will undoubtedly advance the use of antioxidants
across the globe. The global market for processed meats is estimated to be
USD 362 billion in 2012 and is projected to reach USD 799 billion by 2018
with a compound annual growth rate of 14.3%. Maximum growth of this
sector is expected in China, India, Japan, and New Zealand. Similarly, the
global natural antioxidants’ market is expected to witness substantial growth
and is forecasted to reach USD 4.14 billion by 2022, particularly due to
increasing global meat consumption. Asia Pacific has experienced highest