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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.