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You searched for: Journal name Meat science Remove constraint Journal name: Meat science Subject term antioxidant activity Remove constraint Subject term: antioxidant activity Subject term antioxidants Remove constraint Subject term: antioxidants
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1. Açaí extract powder as natural antioxidant on pork patties during the refrigerated storage

Author:
Elisa Rafaela Bonadio Bellucci; João Marcos dos Santos; Larissa Tátero Carvalho; Taís Fernanda Borgonovi; José M. Lorenzo; Andrea Carla da Silva-Barretto
Source:
Meat science 2022 v.184 pp. 108667
ISSN:
0309-1740
Subject:
antioxidant activity; antioxidants; cold storage; color; fruits; isoascorbic acid; lipid peroxidation; meat science; pH; pork; proximate composition; refrigeration
Abstract:
... The current trends among consumers are pushing for the use of natural antioxidants options. Açaí fruit is rich on polyphenolic components but no studies have been carried out to evaluate their effect in meat products. The objective was to investigate the effect of açaí extract on refrigerated pork patties quality. Five treatments were done: without antioxidant (CON), Sodium Erythorbate 500 mg.kg ⁻ ...
DOI:
10.1016/j.meatsci.2021.108667

2. Antioxidant effect of acerola fruit powder, rosemary and licorice extract in caiman meat nuggets containing mechanically separated caiman meat

Author:
Gilmar Borges de Paiva; Marco Antonio Trindade; Javier Telis Romero; Andrea Carla da Silva-Barretto
Source:
Meat science 2021 v.173 pp. 108406
ISSN:
0309-1740
Subject:
acerolas; antioxidant activity; antioxidants; cohesion; color; frozen storage; isoascorbic acid; licorice; meat; meat science; rosemary; sensory evaluation; storage time
Abstract:
... The aim of this work was to evaluate the antioxidant effect of acerola fruit powder, rosemary and licorice extract in caiman meat nuggets containing high amounts of mechanically separated caiman meat (MSCM) during 120 days of frozen storage. Five treatments were prepared: a control without antioxidant (CON), sodium erythorbate at 500 mg/kg (ERY), acerola fruit powder at 500 mg/kg (AFP), with licor ...
DOI:
10.1016/j.meatsci.2020.108406

3. Bee pollen powder as a functional ingredient in frankfurters

Author:
Saša Novaković; Ilija Djekic; Mirjana Pešić; Aleksandar Kostić; Danijel Milinčić; Nemanja Stanisavljević; Anastasija Radojević; Igor Tomasevic
Source:
Meat science 2021 v.182 pp. 108621
ISSN:
0309-1740
Subject:
antioxidant activity; antioxidants; bee pollen; cold storage; color; ingredients; meat science; pollen; texture
Abstract:
... The objective of this study was to determine whether the addition of different pollen powder concentrations (0.0, 0.5, 1.0 and 1.5 g/100 g) to frankfurters had an influence on antioxidant potential and oxidative changes during storage, without detrimental effect on the quality of sausages. After cold storage of frankfurters, significant (P < 0.05) reductions of psychrotrophic bacteria populations ...
DOI:
10.1016/j.meatsci.2021.108621

4. Effects of edible coatings containing acai powder and matcha extracts on shelf life and quality parameters of cooked meatballs

Author:
Damla Bilecen Şen; Birol Kılıç
Source:
Meat science 2021 v.179 pp. 108547
ISSN:
0309-1740
Subject:
antioxidant activity; antioxidants; color; frozen storage; lipid peroxidation; meat science; microbial growth; shelf life; texture; whey protein isolate
Abstract:
... This study was realized to determine the effects of whey protein isolate (5% w/v) based edible coatings (WPC) containing different concentrations (3, 6, 9% w/v) of acai powder extract (AE) and matcha extract (ME) on oxidative and microbial stability of cooked meatballs during storage (14 d at +4 °C or 60 d at −18 °C). The antioxidant analysis of the extracts demonstrated that ME had higher total p ...
DOI:
10.1016/j.meatsci.2021.108547

5. Ultrasonic-assisted extraction of polyphenol from the seeds of Allium senescens L. and its antioxidative role in Harbin dry sausage

Author:
Ligang Qin; Jing Yu; Jiamin Zhu; Baohua Kong; Qian Chen
Source:
Meat science 2021 v.172 pp. 108351
ISSN:
0309-1740
Subject:
Allium senescens; antioxidant activity; antioxidants; color; fermentation; freeze drying; lipid peroxidation; lipids; meat science; oxidation; pH; polyphenols; sausages; seed extracts; water activity
Abstract:
... The ultrasonic-assisted extraction of total polyphenol from Allium senescens L. (ASL) seeds was conducted, and the antioxidant efficacy of ASL seed extract (ASLSE) was assessed in Harbin dry sausages. ASLSE extracted with 1:30 g/mL water at 150 W for 15 min had the highest antioxidant capacities (P < 0.05). Subsequently, different addition levels (0, 2, 4, 6 and 8 g/kg) of freeze-dried ASLSE were ...
DOI:
10.1016/j.meatsci.2020.108351

6. Application of natural antioxidant extract from guava leaves (Psidium guajava L.) in fresh pork sausage

Author:
Thi Thu Tra Tran; Nu Minh Nguyet Ton; Thanh Triet Nguyen; Van Viet Man Le; Dishnu Sajeev; M. Wes Schilling; Thu T.N. Dinh
Source:
Meat science 2020 v.165 pp. 108106
ISSN:
0309-1740
Subject:
Psidium guajava; antioxidant activity; antioxidants; butylated hydroxytoluene; color; guavas; leaf extracts; leaves; oxidation; pork; sausages; thiobarbituric acid-reactive substances
Abstract:
... The current study was conducted to determine the antioxidant efficacy of guava leaf extract (3000 to 6000 ppm on fat basis) in fresh pork sausage, compared with negative control (CON) and 200 ppm butylated hydroxytoluene (BHT), for 0, 1, 4, 7, 10, and 14 d at 4 °C. The extract provided a total antioxidant capacity of 1505 μmol trolox equivalence/g. From d 4, the extract at 5000 and 6000 ppm provid ...
DOI:
10.1016/j.meatsci.2020.108106

7. Assessment of oxidative stability and physicochemical, microbiological, and sensory properties of beef patties formulated with baobab seed (Adansonia digitata) extract

Author:
FahadY. Al-Juhaimi; Ibrahim A. Babtain; Isam A. Mohamed Ahmed; Omer N. Alsawmahi; Kashif Ghafoor; Oladipupo Q. Adiamo; Elfadil E. Babiker
Source:
Meat science 2020 v.162 pp. 108044
ISSN:
0309-1740
Subject:
Adansonia digitata; antimicrobial properties; antioxidant activity; antioxidants; bacteria; beef; chemical composition; lipids; oxidative stability; patties; phenolic compounds; seed extracts; sensory evaluation; sensory properties; shelf life; storage temperature
Abstract:
... The present study was conducted to evaluate the oxidative stability and the physicochemical, microbiological, and sensory properties of beef patties formulated with different concentrations (1%, 2%, and 3%) of baobab seed extract (BSE) during storage at 4 °C. The BSE contained a considerable number of phenolic compounds and exhibited antioxidant and antimicrobial activities (both on gram-positive ...
DOI:
10.1016/j.meatsci.2019.108044

8. Banana inflorescences: A cheap raw material with great potential to be used as a natural antioxidant in meat products

Author:
Angela Souza Rodrigues; Ernesto Hashime Kubota; Camila Giacomelli da Silva; Jamila dos Santos Alves; Tiffany Prokopp Hautrive; Geangela Souza Rodrigues; Paulo Cezar Bastianello Campagnol
Source:
Meat science 2020 v.161 pp. 107991
ISSN:
0309-1740
Subject:
antioxidant activity; antioxidants; bananas; bioactive compounds; bracts; cold storage; color; flavonoids; inhibitory concentration 50; male flowers; meat products; pH; phenolic compounds; raw materials; sausages; sensory properties
Abstract:
... The bioactive compounds and the antioxidant activity of extracts made with various parts of banana inflorescences (bracts, male flowers, rachis, and whole inflorescence) were evaluated in the first part of this study. The extract made with male flowers (EMF) had a higher content of phenolics and flavonoids, lower IC₅₀ value, and higher FRAP value. Thus, EMF was selected to be used in sausage formu ...
DOI:
10.1016/j.meatsci.2019.107991

9. Effects of clove extract on oxidative stability and sensory attributes in cooked beef patties at refrigerated storage

Author:
Md. Ashrafuzzaman Zahid; Jin Young Choi; Jin-Kyu Seo; Rashida Parvin; Jonghyun Ko; Han-Sul Yang
Source:
Meat science 2020 v.161 pp. 107972
ISSN:
0309-1740
Subject:
antioxidant activity; antioxidants; ascorbic acid; butylated hydroxytoluene; cloves; cold storage; color; cooked foods; discoloration; lipid peroxidation; odors; oxidative stability; patties; sensory evaluation; shelf life; thiobarbituric acid-reactive substances
Abstract:
... The antioxidant effects of clove extract (CE) by comparing with BHT and ascorbic acid (AA) in cooked beef patties were assessed at refrigerated storage. Four kinds of patties were formulated: without antioxidants (control), with added 0.02% BHT, 0.05% AA, and 0.1% CE. Addition of BHT, AA, and CE resulted in a significant (p < .05) decrease in thiobarbituric acid reactive substance (TBARS) value, c ...
DOI:
10.1016/j.meatsci.2019.107972

10. Nutritional, antioxidant and sensory properties of functional beef burgers formulated with chia seeds and goji puree, before and after in vitro digestion

Author:
Elena Antonini; Luisa Torri; Maria Piochi; Giorgia Cabrino; Maria Assunta Meli; Roberta De Bellis
Source:
Meat science 2020 v.161 pp. 108021
ISSN:
0309-1740
Subject:
2,2-diphenyl-1-picrylhydrazyl; Lycium; Salvia hispanica; antioxidant activity; antioxidants; beef; bioavailability; cooked foods; elderly; fatty acid composition; in vitro digestion; lipid peroxidation; malondialdehyde; polyphenols; polyunsaturated fatty acids; seeds; sensory properties
Abstract:
... The addition of chia seeds and goji puree (2.5 and/or 5%) was evaluated in terms of their effects on the fatty acid profile, lipid peroxidation, total phenols and antioxidant capacity of cooked beef burgers. In comparison to control burgers, polyunsaturated fatty acids doubled or tripled in samples containing chia seeds; polyphenols and antioxidant capacities (ORAC, ABTS, DPPH) increased up to 70% ...
DOI:
10.1016/j.meatsci.2019.108021

11. Quality indices and sensory attributes of beef from steers offered grass silage and a concentrate supplemented with dried citrus pulp

Author:
Saheed A. Salami; Michael N. O'Grady; Giuseppe Luciano; Alessandro Priolo; Mark McGee; Aidan P. Moloney; Joseph P. Kerry
Source:
Meat science 2020 v.168 pp. 108181
ISSN:
0309-1740
Subject:
alpha-tocopherol; antioxidant activity; antioxidants; barley; beef; citrus pulp; color; conjugated linoleic acid; cooked foods; fatty acid composition; food quality; grass silage; iron; lipid peroxidation; longissimus muscle; nutritional intervention; oxidative stability; patties; polyunsaturated fatty acids; sensory properties; steers
Abstract:
... This study investigated the quality composition, oxidative stability and sensory attributes of beef (longissimus thoracis, LT) from steers offered grass silage and a concentrate supplement in which barley was replaced by 40% and 80% (as-fed basis) of dried citrus pulp (DCP). Dietary treatment did not influence the antioxidant status (α-tocopherol and total phenolic contents) and activities of LT ( ...
DOI:
10.1016/j.meatsci.2020.108181

12. The effect of black rice water extract on surface color, lipid oxidation, microbial growth, and antioxidant activity of beef patties during chilled storage

Author:
Ronnachai Prommachart; Thiago Sakomoto Belem; Suthipong Uriyapongson; Patricia Rayas-Duarte; Juntanee Uriyapongson; Ranjith Ramanathan
Source:
Meat science 2020 v.164 pp. 108091
ISSN:
0309-1740
Subject:
anthocyanins; antioxidant activity; antioxidants; beef quality; black rice; cold storage; color; discoloration; fluorescent lighting; ground beef; lipid peroxidation; microbial growth; pH; patties; phenolic acids; plate count; poly(vinyl chloride); storage time
Abstract:
... Black rice is rich in phenolic acids and anthocyanin; however, limited studies have determined its effect on ground beef quality. The objective was to determine the effects of 0, 0.4, 0.8, and 1.2% black rice water extract (BRWE) on ground beef patties quality when packaged in polyvinyl chloride (PVC). pH, surface color, lipid oxidation, total plate count, and antioxidant capacity were determined ...
DOI:
10.1016/j.meatsci.2020.108091
CHORUS:
10.1016/j.meatsci.2020.108091

13. Combined antioxidant and sensory effects of corn starch films with nanoemulsion of Zataria multiflora essential oil fortified with cinnamaldehyde on fresh ground beef patties

Author:
Elham Amiri; Majid Aminzare; Hassan Hassanzad Azar; Mohammad Reza Mehrasbi
Source:
Meat science 2019 v.153 pp. 66-74
ISSN:
0309-1740
Subject:
Zataria multiflora; antioxidant activity; antioxidants; corn starch; essential oils; food packaging; ground beef; industry; lipids; nanoemulsions; oxidative stability; pH; patties; peroxide value; sensory evaluation; sensory properties; storage time; tensile strength; thiobarbituric acid-reactive substances
Abstract:
... The aim of this study was to compare the effects of corn starch films containing Zataria multiflora essential oil (ZEO) and cinnamaldehyde (CIN) in conventional, nanoemulsion (NZEO) and fortified nanoemulsion (NZEOC) forms, on pH value, oxidative stability and sensory properties of ground beef patties during 20 days of storage at 4 ± 1 °C. Results of mechanical evaluation indicated that all treate ...
DOI:
10.1016/j.meatsci.2019.03.004

14. Effect of edible pectin-fish gelatin films containing the olive antioxidants hydroxytyrosol and 3,4-dihydroxyphenylglycol on beef meat during refrigerated storage

Author:
Alejandra Bermúdez-Oria; Guillermo Rodríguez-Gutiérrez; Fátima Rubio-Senent; África Fernández-Prior; Juan Fernández-Bolaños
Source:
Meat science 2019 v.148 pp. 213-218
ISSN:
0309-1740
Subject:
antioxidant activity; antioxidants; beef; beeswax; cold storage; composite films; composite materials; edible films; gelatin; glycerol; lipid peroxidation; olives; oxidation; oxygen; permeability; plasticizers; raw meat; sorbitol; storage temperature; storage time; thiobarbituric acid; thiobarbituric acid-reactive substances
Abstract:
... The objective of this research was to evaluate the effect of the addition of two antioxidants naturally present in olives, hydroxytyrosol (HT) and 3,4-dihydroxyphenylglycol (DHPG), to a pectin-fish gelatin edible film on the preservation of raw beef meat during refrigerated storage. A new composite film that included beeswax was also prepared, resulting in a reduction in the film's oxygen permeabi ...
DOI:
10.1016/j.meatsci.2018.07.003

15. Effects of dietary olive leaves on performance, carcass traits, meat stability and antioxidant status of fattening Mahabadi male kids

Author:
Y. Jabalbarezi Hukerdi; M.H. Fathi Nasri; L. Rashidi; M. Ganjkhanlou; A. Emami
Source:
Meat science 2019 v.153 pp. 2-8
ISSN:
0309-1740
Subject:
alfalfa; antioxidant activity; antioxidants; blood serum; carcass characteristics; diet; finishing; glucose; glutathione peroxidase; growth performance; kidding; kids (goats); leaves; longissimus muscle; males; malondialdehyde; meat; olives
Abstract:
... Twenty-four Mahabadi goat kids (5–6 months of age) were used to evaluate the effects of feeding olive leaves (OL) on performance, carcass traits and antioxidant status. The kids received three dietary treatments for 84 d with three levels of OL: 0 (control), 7.5 (OL7.5) and 15 (OL15) % (DM basis). Supplementation with OL had no effects on kid performance (P > 0.05). Total antioxidant capacity (TAC ...
DOI:
10.1016/j.meatsci.2019.03.002

16. Supranutritional doses of vitamin E to improve lamb meat quality

Author:
Marc Bellés; María del Mar Campo; Pedro Roncalés; José Antonio Beltrán
Source:
Meat science 2019 v.149 pp. 14-23
ISSN:
0309-1740
Subject:
antioxidant activity; antioxidants; discoloration; fatty acid composition; lamb meat; lipid peroxidation; meat quality; muscles; nutrition; odors; polyunsaturated fatty acids; vitamin E
Abstract:
... Vitamin E is a fat-soluble antioxidant, therefore, it can be stored in any fat depot in the body, where it exerts a potent chain-breaking antioxidant effect. Moreover, the antioxidant activity of vitamin E-like compounds is also present in meat post mortem. The deposition of tocopherol in the muscle depends on the dosage, the source, and the period of supplementation, so different dosage-time comb ...
DOI:
10.1016/j.meatsci.2018.11.002

17. Antioxidant potential of Haematococcus pluvialis extract rich in astaxanthin on colour and oxidative stability of raw ground pork meat during refrigerated storage

Author:
Ewelina Pogorzelska; Jolanta Godziszewska; Marta Brodowska; Agnieszka Wierzbicka
Source:
Meat science 2018 v.135 pp. 54-61
ISSN:
0309-1740
Subject:
2,2-diphenyl-1-picrylhydrazyl; Haematococcus pluvialis; algae; antioxidant activity; antioxidants; astaxanthin; cold storage; color; ground pork; myoglobin; oxidation; oxidative stability; thiobarbituric acid-reactive substances
Abstract:
... Astaxanthin is proven to be one of the most potent, naturally occurring antioxidants. A rich source of astaxanthin is algae Haematoccocus pluvialis (H. pluvialis). The aim of the study was to investigate antioxidant effect of H. pluvalis extract added in different levels (0.15, 0.3 or 0.45g/kg of meat) on colour and oxidative stability of raw ground pork meat during refrigerated storage (7days). O ...
DOI:
10.1016/j.meatsci.2017.09.002

18. Application of plant extracts to improve the shelf-life, nutritional and health-related properties of ready-to-eat meat products

Author:
Nooshin Nikmaram; Sravanthi Budaraju; Francisco J. Barba; Jose M. Lorenzo; Ryan B. Cox; Kumar Mallikarjunan; Shahin Roohinejad
Source:
Meat science 2018 v.145 pp. 245-255
ISSN:
0309-1740
Subject:
additives; antioxidant activity; antioxidants; carcinogenicity; color; commercialization; food chain; food industry; meat products; off flavors; plant extracts; ready-to-eat foods; researchers; shelf life; synergism
Abstract:
... Plant extracts are increasingly becoming important additives in food industry due to their antimicrobial and antioxidant abilities that delay the development of off-flavors and improve the color stability in ready-to-eat (RTE) meat products. Due to their natural origin, they are excellent candidates to replace synthetic molecules, which are generally considered to have toxicological and carcinogen ...
DOI:
10.1016/j.meatsci.2018.06.031

19. Assessment of the stability of sheep sausages with the addition of different concentrations of Origanum vulgare extract during storage

Author:
R.P.P. Fernandes; M.A. Trindade; J.M. Lorenzo; M.P. de Melo
Source:
Meat science 2018 v.137 pp. 244-257
ISSN:
0309-1740
Subject:
Origanum vulgare; antioxidant activity; antioxidants; color; fluorescence recovery after photobleaching; isoascorbic acid; lipid peroxidation; lipids; oregano; sausages; sensory evaluation; sensory properties; sheep; storage time; volatile compounds
Abstract:
... The aim of this study was to assess the stability of sheep sausages with the addition of different concentrations of Origanum vulgare extract during storage. Five treatments were prepared: without natural antioxidant (control), sodium erythorbate 500mg/kg (ER), and three amounts of extract (N1=4964.51mg/kg, N2=6630.98mg/kg and N3=8038.20mg/kg). From appearance sensory analysis, control treatment d ...
DOI:
10.1016/j.meatsci.2017.11.018

20. Development of antioxidant food packaging materials containing eugenol for extending display life of fresh beef

Author:
Vesta Navikaite-Snipaitiene; Liudas Ivanauskas; Valdas Jakstas; Nadine Rüegg; Ramune Rutkaite; Evelyn Wolfram; Selçuk Yildirim
Source:
Meat science 2018 v.145 pp. 9-15
ISSN:
0309-1740
Subject:
2,2-diphenyl-1-picrylhydrazyl; antioxidant activity; antioxidants; beef; cellulose acetate; chlorine; coatings; color; essential oils; eugenol; food-packaging materials; free radicals; lipid peroxidation; longissimus muscle; malondialdehyde; modified starch; packaging; polypropylenes; raw meat; steaks; vapors
Abstract:
... In this study, clove essential oil (CL) or eugenol (EU) containing cellulose acetate (CA) or acrylic component/hydrophobically modified starch (AC/S) coatings on corona treated oriented polypropylene film (OPP) were designed and investigated for their possible applications as antioxidant packaging materials for fresh meat. The antioxidant properties of the coatings were investigated by Vapour Phas ...
DOI:
10.1016/j.meatsci.2018.05.015