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Antioxidant and antibacterial activities of natural extracts: application in beef meatballs

Fenandez-Lopez, J., Zhi, N., Aleson-Carbonell, L., Perez-Alvarez, J.A., Kuri, V.
Meat science 2005 v.69 no.3 pp. 371-380
ground beef, natural additives, rosemary, garlic, oranges, lemons, plant extracts, fruit extracts, antibacterial properties, antioxidant activity, food spoilage, microorganisms, lactic acid bacteria, lipid peroxidation, rancidity, thiobarbituric acid-reactive substances, meat quality, color, sensory evaluation, food acceptability, food preservation, microbial contamination, food contamination
The antioxidant and antibacterial effect of rosemary, orange and lemon extracts was investigated in cooked Swedish-style meatballs. Activity in a lard system was established for all the extracts and further determination of the development of rancidity as thiobarbituric acid reactive substances consistently showed that about 50% of the rancidity can be controlled by the citrus preparations. Two of the rosemary extracts (water soluble and oil soluble) were more effective with practically complete elimination of rancidity (TBA values) after a period of 12 days. Rosemary extract activity against lactic acid bacteria and Listeria but not Brochothrix thermosphacta was demonstrated in an agar diffusion test, but in the product only lactic acid bacteria counts were slightly reduced. Sensory analysis results, particularly aroma and acceptability scores, indicated the significant advantages in using rosemary and citrus extracts in rancidity-susceptible meat products.