Page 393 - Natural Antioxidants, Applications in Foods of Animal Origin

372 Natural Antioxidants: Applications in Foods of Animal Origin
VetBooks.ir TABLE 9.1 Meat and Meat Products Packed with Antioxidant Films.

Antioxidant source Meat product Reference
Oregano and pimento essential oils Fresh beef meat Oussalah et al. (2004)
Rosemary extract Fresh beef meat Nerín et al. (2006)
Rosemary and oregano EOs Fresh lamb meat Camo et al. (2008)
Thyme and oregano EOs Fresh lamb meat Karabagias et al. (2011)
Oregano Fresh beef meat Camo et al. (2011)
Rosemary extract Chicken meat patties Bolumar et al. (2011)
Thymol, carvacrol, and eugenol Fresh beef meat Park et al. (2012)
Green tea Pork sausages Siripatrawan and Noipha (2012)
Brewery and rosemary Fresh beef meat Barbosa-Pereira et al. (2014)
Oregano and green tea Fresh foal meat Lorenzo et al. (2014)
Citrus extract Cooked turkey meat Contini et al. (2014)
Carvacrol, eugenol, and thymol Fresh beef meat Tornuk et al. (2015)
Nisin, chitosan, potassium sorbate, Fresh chicken meat Soysal et al. (2015)
and zeolite

The main constituents of oregano EO are carvacrol, thymol, p-cymene, and
linalool (Karabagias et al., 2011). Oussalah et al. (2004) evaluated the ability
of milk protein-based edible film containing 1% EOs of oregano, pimento
or both applied on beef muscle slices, and showed that oregano-based films
stabilized lipid oxidation in beef muscle samples, whereas pimento-based
films presented the highest antioxidant activity. Camo et al. (2011) reported
that a concentration of at least 1% oregano extract was needed for obtaining a
significant increase of beef meat display from 14 to 23 days, while a concen-
tration of 4% in the package gave rise to an unacceptable oregano smell.
On the other hand, the use of active packaging system (packed with
active film containing a 2% of an oregano EO and 1% of a green tea extract)
showed a preservative effect in foal meat, stored under refrigeration, exerting
a protective effect against microbial spoilage, lipid and protein oxidation,
and consequently preserving color and sensorial properties (Lorenzo et al.,
2014). Green tea is a good source of polyphenolic compounds like catechin,
theaflavins, and thearubigins, which have the ability to scavenge reactive
oxygen and nitrogen species (Siripatrawan & Harte, 2010). In line with this,
the incorporation of green tea extract into chitosan film could enhance the
antioxidant and antimicrobial properties of the film and thus maintained
the qualities and prolonged the shelf life of the sausages (Siripatrawan &
Noipha, 2012).