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Effect of lutein, sesamol, ellagic acid and olive leaf extract on the quality and shelf-life stability of packaged raw minced beef patties

Hayes, J.E., Stepanyan, V., Allen, P., O'Grady, M.N., Kerry, J.P.
Meat science 2010 v.84 no.4 pp. 613-620
raw meat, beef, minced meat, hamburgers, natural additives, food preservation, food preservatives, lutein, sesame products, olives, leaves, ellagic acid, essential oils, plant extracts, antioxidants, antioxidant activity, antimicrobial properties, myoglobin, lipid peroxidation, thiobarbituric acid-reactive substances, color, pH, water holding capacity, sensory properties, food packaging, modified atmosphere packaging, oxygen, carbon dioxide, food storage, storage temperature, storage time, aerobic conditions, shelf life, beef quality, oxidative stability, microbiological quality, plate count
The effects of lutein (100 and 200μg/g muscle), sesamol (250 and 500μg/g muscle), ellagic acid (300 and 600μg/g muscle) and olive leaf extract (100 and 200μg/g muscle) on total viable counts (TVCs), lipid oxidation (thiobarbituric acid-reactive substances, TBARS), colour, oxymyoglobin oxidation, pH, water-holding capacity (WHC), sensorial properties of raw beef patties (M. longissimus thoracis et lumborum) stored in modified atmosphere packs (80% O2:20% CO2) (MAP) aerobically at 4°C for up to 8 and 12days, respectively, were examined. All the nutraceuticals reduced (P <0.001) TVCs. The addition of sesamol, ellagic acid and olive leaf extract reduced (P <0.001) TBARS in raw beef patties in both packaging systems. Sesamol addition to beef resulted in lower (P <0.01) a* redness values and increased oxymyoglobin oxidation. Conversely, lutein and olive leaf extract reduced (P <0.001) oxymyoglobin oxidation relative to the control. The graded addition of ellagic acid and olive leaf extract improved (P <0.001) WHC.