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Effect of borage and green tea aqueous extracts on the quality of lamb leg chops displayed under retail conditions
- Bellés, M., Alonso, V., Roncalés, P., Beltrán, J.A.
- Meat science 2017 v.129 pp. 153-160
- antimicrobial properties, antioxidant activity, chops, color, flavor, green tea, leaves, lipid peroxidation, meat, odors, polyphenols, seed extracts, seeds, sensory evaluation, shelf life, thiobarbituric acid-reactive substances
- Different concentrations of two aqueous extracts from green tea leaves and borage seeds with potential antioxidant activity were evaluated in lamb leg chops. Chops were sprayed with 0.005, 0.05, 0.5, 5% (p/v) green tea extracts (T) and 0.5, 5 and 10% (p/v) borage seed extracts (B) and displayed under retail conditions for 13days. Total polyphenols, TBARS, colour, microbial and sensory analyses were performed. The extracts showed a concentration-dependent action; the minimum concentration of polyphenols which significantly reduced lipid oxidation was 2.08mgGAE/100cm2 of meat. Both 0.5% T and 10% B limited colour deterioration, reducing also metmyoglobin formation. The extracts showed no antimicrobial effect, exceeding microbial counts of 7logCFU/cm2 at 13days of display. Sensory analyses determined that none of the extracts added herb odours or flavours to lamb. In conclusion, 0.5% T or 10% B extracts extended lamb shelf life from 8 to 11days, so both would be recommended for lamb chops preservation.