Oxidative Stability, Color, and Physicochemical and Sensorial Properties of Raw Stacked and Ground Meat Treated with Shahpouri Orange Juice

Moemeni, Ferdous; Yazdanpanah, Sedigheh

doi:https://doi.org/10.1155/2020/8886527

Journal of Food Quality

On this page

Abstract Introduction Methods Results and Discussion Conclusion Data Availability Conflicts of Interest Acknowledgments References Copyright Related Articles

Special Issue

Biomaterials for Food Preservations

View this Special Issue

Research Article | Open Access

Volume 2020 | Article ID 8886527 | https://doi.org/10.1155/2020/8886527

Oxidative Stability, Color, and Physicochemical and Sensorial Properties of Raw Stacked and Ground Meat Treated with Shahpouri Orange Juice

Ferdous Moemeni¹and Sedigheh Yazdanpanah¹

Academic Editor: Chunpeng Wan

Received16 Aug 2020

Revised28 Sept 2020

Accepted04 Oct 2020

Published14 Oct 2020

Abstract

Shahpouri orange juice (SOJ) is a rich source of bioactive compounds including flavonoids and phenolic acids. However, limited studies have been done to determine its effect on stacked and ground meat quality. The study was performed to determine and compare the effects of 0, 200, 400, 600, and 800 ppm SOJ with 200 ppm BHA on stacked and ground beef quality. The flavonoid compounds of SOJ were quantified as well as its antioxidant activity. Surface color, pH, lipid oxidation (peroxide value (PV) and thiobarbituric acid (TBA)), and sensorial properties of stacked and ground beef were determined at a day of SOJ incorporation and then after 6 days of storage at 4°C. The addition of SOJ affected pH compared to the control sample. Incorporating SOJ in stacked and ground meat improved redness and decreased lipid oxidation (PV and TBA) during storage compared with control. SOJ at 800 ppm improved overall sensorial properties after 6 days of storage. These results suggested that SOJ could be used as a natural antioxidant in stacked and ground meat to limit lipid oxidation and discoloration.

1. Introduction

Meat and meat products undergo quality loss due to oxymyoglobin (OxyMb) and lipid oxidation, as well as microbial growth. These phenomena cause adverse effects on the nutritional, taste, color, and textural properties of the meat [1, 2]. Toxic compounds can also be produced as a result of oxidation and microbial activity. Grinding meat makes it more prone to chemical oxidation due to the changes in the integrity of the muscle cells membrane and more exposure of fats to oxygen [3], which cause more facilitated interactions of unsaturated fatty acids and prooxidant molecules followed by free radicals production and rancidizing the meat fat [4]. The application of antioxidant and antimicrobial components is a suitable method for improving the quality of meat products.

Synthetic and natural antioxidants can control the lipid oxidation in meat and meat products and improve their quality [1]. The international regulations support the application of a limited amount of synthetic antioxidants to protect meat and meat products from oxidation, due to confirmed severe impact on human health [5]. Therefore, focus on the application of natural antioxidants sourced from fruits, vegetables, herbs, and spices increased. The efforts continue among scientists to find new natural sources of antioxidants that potentially could be added to human food [5–7]. Fruits juice is a good source of antioxidant components for application in meat products.

The people of any age would supply the nutritional needs of their body through consuming the whole fruit or the juice [8]. Based on the report of the United States Department of Agriculture (USDA), orange juice is the most popular produced fruit juice with more than 50% of the international world trade market [9, 10]. The dominant antioxidant compound in orange fruit juice is ascorbic acid or vitamin C followed by flavanone and phenolic acids [11]. Besides the nutritional value and health effects, orange juice phenolic compounds also play a significant role in improving other food flavor and color [12]. Based on our study there is not any related research on the application of orange juice in stacked and ground meat.

Citrus is one of the most important fruit groups produced in the world which have different characteristics such as the longer maturation period, keeping fruits on the tree after maturity, and the different qualities of the nutritional values. Citrus cultivation is mainly carried out between 40° north latitude and 40° south latitude in the world [13–15]. Although its homeland is reported to be tropical and semitropical regions, production is mainly concentrated in the subtropical climatic zones [16, 17].

Phenolic compounds are secondary plant metabolites that can enter the human diet through the consumption of vegetal products. Importantly, a wide range of health-related activities has been reported for phenolic compounds. In this sense, the phenolic compounds present in citrus fruits have received attention due to their antioxidant, anti-inflammatory, and cardioprotective activities [18–20].

Shahpouri orange is an orange variety harvested in Iran. Due to the high content of flavonoids, Shahpouri orange juice (SOJ) can be considered as a good source of natural antioxidants in the food industry. The main aim of this study was to evaluate the incorporation of SOJ into stacked and ground meat for the first time and investigate its effect on lipid oxidation, color parameters, pH, and sensorial properties.

2. Material and Methods

2.1. Materials

Fresh harvested Shahpouri orange fruits were obtained from a local supermarket in November 2019 (Shiraz, Iran). Acetic acid, chloroform, potassium iodide, sodium thiosulphate, sodium acetate, sodium carbonate, hydrochloric acid, ethanol, methanol, potassium chloride, calcium chloride, dehydrate barium chloride, iron (II) sulfate, ammonium thiocyanate, starch, n-hexane, and plate count agar were purchased from Merck (Darmstadt, Germany). Other chemicals such as 2, 2-diphenyl-1-picrylhydrazyl (DPPH), Tris buffer, Folin–Ciocalteu reagent, thiobarbituric acid, trichloroacetic acid, and BHA were purchased from Sigma-Aldrich (St. Louis, MO, USA).

2.2. Orange Juice Extraction

The Shahpouri orange fruit was stored at 20–25 °C under 70–90% relative humidity until further action. The orange fruits were juiced (Model 4161; Braun, De’Longhi Braun Household GmbH, Hungary) and used for further selected quality tests [21].

2.3. SOJ Phenolic Compounds

The phenolic compounds were quantified using high-performance liquid chromatography (HPLC, PLATIN blue KNAUER, Germany) Güçlü [22]. ODS-2 C18 column (4 × 250 mm), combined with Sphere-image 80–5 precolumn (CA, German), was used for this purpose. A gradient of methanol-water (75 : 25) and acetonitrile/dichloromethane/methanol (70 : 20 : 10) were used as mobile phases A and B, respectively. The setting for mobile phase gradient was 0% B; 5 min, 5% B; 20 min, 60% B; 40 min, 60% B; 50 min, 100% B; 60 min, 100% B; and 70 min, 0% B at 1 ml/min flow rate. Phenolic compounds were identified and quantified through comparison with the standards. The standard calibration curves were built using a minimum of four concentration levels of each standard, with coefficients of correlation ranging from 0.995 to 0.999. The phenolic compounds were reported as mg of component per gram of dried SOJ.

2.4. Antioxidant Properties of SOJ

2.4.1. Reducing Power

Juice (50–500 µg) was mixed with 1 mL of distilled water and added into 5 mL of phosphate buffer (0.2 M, pH 6.6) and 1% aqueous solution of potassium ferricyanide (50 : 50 v/v). The final mixture was incubated at 50°C for 30 min. After the addition of 2.5 mL trichloroacetic acid (10%), the mixture was centrifuged at 3500 rpm for 10 min. Then, 2.5 mL of the supernatant was added into a mixture of distilled water and FeCl₃ (0.1%) in a 5 : 1 ratio, respectively. The absorbance of the final solution was measured using a spectrophotometer at 700 nm (Spec 1650PC, Shimadzu, Japan) [23].

2.4.2. Radical Scavenging Activity (RSA)

0.1 mL of SOJ sample was blended with 3.9 mL of a DPPH methanolic solution (25 mg/L). The sample solution was kept in dark for 30 min at 25°C and the absorbance was measured at 517 nm using a spectrophotometer (Spec 1650PC, Shimadzu, Japan) [24]. The percent of DPPH° inhibition (%) was calculated as follows:

and represent blank and sample absorbance, respectively.

2.5. Sample Preparation

Fresh cow meat samples were bought from a local market (Shiraz, Iran) and kept in sealed polystyrene ice-boxes to transport to the laboratory. Then, meat was minced using a meat grinder (Philips, HR2743, Amsterdam, Netherlands). Stacked meat samples were cut in the same size with 1 cm diameter. The SOJ sample (0, 200, 400, 600, and 800 ppm) and BHT (200 ppm) were incorporated into the ground meat while mixing. The stacked meat sample was immersed and covered by SOJ at different concentrations (0, 200, 400, 600, and 800 ppm) and BHT (200 ppm) for 4 min.

2.6. Physicochemical Properties of Meat

2.6.1. pH

10 g of meat sample was mixed and homogenized with 50 mL deionized water for 1 min. A digital pH meter (Suntex TS-1, Taiwan) with Ingold electrode was used to determine the pH value of samples at 25°C [25].

2.6.2. PV

The PV values of samples were measured according to the method of Alizadeh-Sani et al. [26]. 0.3 mL of samples was added to 1.5 mL of isooctane/2-propanone solution (3 : 2 (v/v)) and mixed for 30 s. The mixture was then centrifuged at 2000 g for 2 min. 200 μL of clear upper phase was blended with 2.8 mL of methanol: 1-butanol (2 : 1 (v/v)) and 30 μL of thiocyanate/Fe²⁺. The samples were kept for 20 min at 25°C and the absorbance was read at 510 nm (Spec 1650PC, Shimadzu, Japan). PV was quantified according to an obtained standard curve from cumene hydroperoxide. Peroxide value was reported based on meq of O₂ per kg of lipid.

2.6.3. TBA

Secondary lipid oxidation products were monitored by measuring thiobarbituric acid reactive substances (TBARS) values as the method described by Turgut et al. [27]. 4 g of meat sample was mixed with 20 mL TCA solution (20% w/v) and then centrifuged at 3000 g for 10 min. Afterward, 2 mL of upper phase was separated, mixed with 2 mL TBA solution (0.1% w/v in double-distilled water), and then heated in a boiling water bath at 100°C for 30 min. After cooling to room temperature, the absorbance was read at 520 nm using a spectrophotometer (Spec 1650PC, Shimadzu, Japan). The TBARS values were calculated as mg of malonaldehyde per kg of the sample according to the standard curve of 1, 1, 3, 3-tetraethoxypropane.

2.6.4. Color Properties

The color of the sample was determined using the method described by Hosseini et al. [28]. Photos were taken using a digital camera (Canon PowerShot A540, 6 megapixels resolution) at certain conditions under natural daylight source (6500 K) and then saved as JPG format. The values of color parameters including (lightness), (redness-greenness), and (yellowness-blueness) of each meat sample were determined using Adobe Photoshop® CS6.

2.6.5. Sensorial Properties

Organoleptic characteristics were studied by 20 male and female trained panelists aged between 23 and 28 years, from the Department of Food Science and Technology (Shiraz University). Panelists were selected according to their previous experiences in evaluating detailed differences in the sensorial properties of meat and meat products. In this study, meat samples were cooked at 150°C using a forced draft oven to reach 72°C in core temperature and then maintained warm in the oven for 5 min before sensorial measurements. Rectangular pieces (2 × 2 cm²) of samples were cut and then presented at 25°C. Each panelist randomly tested three pieces of all samples and asked to describe their opinions by assigning a liking score between 1 and 9 for the following attributes: taste, 1 (imperceptible) to 9 (extremely intense); texture attributes and juiciness 1 (extremely dry) to 9 (extremely moist); appearance, 1 (extremely soft) to 9 (extremely tough); odor 1 (imperceptible) to 9 (extremely intense), and overall score from 1 (dislike very much) to 9 (like very much). Tap water was served to panelists to rinse their mouths between different formulations [29].

2.7. Statistical Analysis

The average values were analyzed using a one-way analysis of variance (ANOVA) at a significance level of 5%. The significant differences among average values were investigated through Duncan’s multiple range tests using SAS software (ver. 9.1, SAS Institute Inc., Cary, NC, USA.).

3. Results and Discussion

3.1. Orange Juice Properties

3.1.1. Phenolic Compounds

The dominant quantified flavonoids and phenolic acids were hesperidin, narirutin, chlorogenic acid, naringin, caffeic acid, and -coumaric acid with 152.20, 35.23, 25.02, 11.99, 11.88, and 5.54 mg/g dried SOJ, respectively (Table 1). The obtained results were in accordance with the results reported by Vanamala et al. [30] and Fusco et al. [31] and confirmed; hesperidin and narirutin are the main flavonoid compounds in orange juice obtained from various orange cultivar.

3.1.2. Radical Scavenging Activity and Reducing the Power of SOJ

The results of radical scavenging activity (%) of SOJ are reported in Table 2. The results showed that, with an increase in the concentration of SOJ from 985 to 3940 ppm, radical scavenging activity significantly increased from 24 to 51%. The reducing power of Shahpouri orange juice in comparison with BHA is reported in Table 3. The results showed that BHA had higher reducing power than SOJ and the 200 ppm BHA and 400 ppm SOJ showed similar reducing power. The significant level of antioxidant activity in orange juice is related to its bioactive compounds such as carotenoids, vitamin C, phenolic acids, and flavonoids [32, 33].

3.2. Meat Sample Properties

3.2.1. pH

The pH of stacked and ground meat samples at a day of SOJ incorporation and after 6 days of storage at 4°C are reported in Table 4. The results showed that the pH of stacked and ground meat samples was increased in control samples during storage. An increase in pH is associated with the accumulation of ammonia caused by the degradation of proteins and amino acids [34]. THE addition SOJ and BHA had significant effects on keeping the pH of meat samples at a lower level compared with control sample. However, the results indicated that there were no significant differences between SOJ and BHA. Similar results were reported on the effects of different antioxidants on the meat pH by Amiri et al. [35] and Hashemi Gahruie et al. [29].

3.2.2. Peroxide Value

Peroxide value of stacked and ground meat samples at a day of SOJ incorporation and then after 6 days of storage at 4°C are reported in Table 5. The results showed that the peroxide value of stacked and ground meat samples was increased in control samples after 6 days of storage. The addition of SOJ and BHA had significant effects on the peroxide value of samples in comparison with control. The results showed that a sample containing 400 ppm of SOJ had a similar antioxidant activity with a sample containing 200 ppm BHA. Also ground meat samples showed higher lipid oxidation in comparison with stacked meat.

The oxidation process can be prevented by phenolic compounds and anthocyanin by blocking the processing of free fatty acids formation and free radicals interaction [36]. Therefore, plant extracts rich in phenolic compounds and anthocyanin compounds are usually used in meat products for this purpose. Some researchers reported successfully using plant extract rich in natural antioxidant in meat products during chilled storage including Mediterranean berries, blackcurrant extract, and artichoke extract in pork burger patties, raw pork patties, and in raw beef patties, respectively [37–40], and apple peel-based edible coating, pomegranate peel extract, and pistachio green hull extract in beef [25,41]. A 75% reduction in the oxidation of ground goat meat by using pomegranate rind powder containing 300 ppm phenolic compounds was also reported by Devatkal and Narsaiah [42].

3.2.3. Secondary Oxidation (TBA)

One of the adverse effects of lipid oxidation is changing the meat and meat products flavor, which limits its acceptance [43]. Greene and Cumuze [44] revealed that 0.2–0.6 mg MDA/kg of TBARS caused the oxidized flavor in beef and decreased acceptability of the meat tested by panelist. The threshold of 2 mg MDA/kg beef was reported to be acceptable by Campo et al. [45].

TBA value of stacked and ground meat samples at a day of SOJ incorporation and after 6 days of storage at 4°C are reported in Table 6. The results showed that the TBA values were increased in all samples especially in control samples. This increase was higher in ground meat samples compared to stacked meat. In this study meat rancidity started at the values of 0.4–0.6 mg of malonaldehyde/kg, which was similar to the result of the previous study on pork meat refrigerated for 7 days [46, 47]. The addition of SOJ and BHA had significant effects on the TBA value of samples in comparison with control. It is indicating that the SOJ protected the samples from lipid oxidation. The results showed that a sample containing 600 ppm of SOJ had a similar antioxidant activity with a sample containing 200 ppm BHA. The antioxidant effect of SOJ can be attributed to its bioactive compounds such as flavonoids (mainly hesperidin), phenolic acids, and ascorbic acid [48, 49]. Similar results were reported by Villalobos-Delgado et al. [46] and Firuzi et al. [50] on lipid oxidation of treated meat with different types of vegetable extract.

3.2.4. Color Properties

Color properties of stacked and ground meat samples at a day of SOJ incorporation and after 6 days of storage at 4°C are reported in Table 7. The results showed that storage time and antioxidant level had no effect on the value of both meat samples. In meat products, higher fat content generally causes more light reflection and consequently brighter color and higher value [51]. The value, indicating redness of samples, decreased for the control sample during the storage time, whereas samples containing either BHA or SOJ did not show any changes. This finding indicated that adding SOJ containing antioxidants could keep the preferred meat red color stable and prevent discoloration.

The red color in meat products is related to OxyMb concentration [52]. Conversion of OxyMb to metmyoglobin (MetMb) causes changes in color from bright red to brown and, consequently, decreases in value. This change in color depends on lipid oxidation and the addition of antioxidants can retard this discoloration process by delaying OxyMb deterioration and slowing down the formation of MetMb [53]. In accordance with our results, it was demonstrated that the incorporation of 10 mg gallic acid equivalent in pomegranate rind could control color changes in frankfurter during storage at refrigerator [54] which is probably linked with lipid oxidation [55]. There are some reports demonstrating that natural antioxidants may retard color loss by delaying red color deterioration by slowing metmyoglobin formation [56–58].

The obtained value of stacked and ground meat samples was decreased in control samples. The addition of SOJ and BHA had significant effects on the TBA value of samples in comparison with control. The results showed that a sample containing 400 ppm of SOJ had a similar antioxidant activity with a sample containing 200 ppm BHA. Biswas et al. [59] reported that the addition of mint (Mentha spicata) and curry extracts (Murraya koenigii L.) in raw ground pork meat stabilized the red color during 12 days of chilled storage. Besides, Turgut et al. [25] showed that the presence of pomegranate extracts rich in phenolic compounds and anthocyanin in pork patties and meat controlled the color which changed efficiently during chilled storage. Firuzi et al. [50] noted that 10 mg gallic acid equivalent in pomegranate rind limited frankfurter color change during chilled storage. However, some reports showed an increase in value during storage at the refrigerator.

3.2.5. Sensorial Properties

The appearance and color are the most important properties that influence the consumers’ judgment and acceptance, to purchase meat [46]. Overall sensorial properties of stacked and ground meat samples at a day of SOJ incorporation and after 6 days of storage at 4°C are reported in Table 8. Based on the obtained result, the sensorial properties of the sample containing either BHA or SOJ remained stable during the storage time which was due to the prevention of MetMb formation. Decreasing OxyMb and increasing MetMb in meat induces a sense of staleness and decrease acceptability. In contrast, the control sample showed a significant decrease in sensorial properties [60].

4. Conclusion

Incorporation of SOJ in stacked and ground meat decreased lipid oxidation due to the presence of antioxidant compounds in SOJ and prevent decreasing redness during the 6 days of storage at 4°C. It was also revealed that the addition of SOJ at different levels could improve the sensorial properties of samples compared to that of control. Considering these results, SOJ has the potential to be used as a natural additive in meat products to improve their quality during chilled storage.

Data Availability

All data and analyses are reported in the table and figure.

Conflicts of Interest

The authors declare that they have no conflicts of interest.

Acknowledgments

This work was financially supported by Islamic Azad University.

References

R. Domínguez, M. Pateiro, M. Gagaoua, F. J. Barba, W. Zhang, and J. M. Lorenzo, “A comprehensive review on lipid oxidation in meat and meat products,” Antioxidants, vol. 8, no. 10, p. 429, 2019.
View at: Publisher Site | Google Scholar
J. M. Lorenzo, M. A. Trindade, D. U. Ahn, and F. J. Barba, “Natural antioxidants to reduce the oxidation process of meat and meat products,” Food Research International, vol. 115, pp. 377-378, 2019.
View at: Publisher Site | Google Scholar
M. A. Lee, T. K. Kim, K. E. Hwang et al., “Kimchi extracts as inhibitors of colour deterioration and lipid oxidation in raw ground pork meat during refrigerated storage,” Journal of the Science of Food and Agriculture, vol. 99, no. 6, pp. 2735–2742, 2019.
View at: Publisher Site | Google Scholar
S. C. M. Burri, A. Ekholm, U. Bleive et al., “Lipid oxidation inhibition capacity of plant extracts and powders in a processed meat model system,” Meat Science, vol. 162, Article ID 108033, 2020.
View at: Publisher Site | Google Scholar
M. Aminzare, M. Hashemi, E. Ansarian et al., “Using natural antioxidants in meat and meat products as preservatives: a review,” Advances in Animal and Veterinary Sciences, vol. 7, no. 5, pp. 417–426, 2019.
View at: Publisher Site | Google Scholar
J. S. Ribeiro, M. J. M. C. Santos, L. K. R. Silva et al., “Natural antioxidants used in meat products: a brief review,” Meat Science, vol. 148, pp. 181–188, 2019.
View at: Publisher Site | Google Scholar
A. K. Das, P. K. Nanda, P. Madane et al., “A comprehensive review on antioxidant dietary fibre enriched meat-based functional foods,” Trends in Food Science & Technology, vol. 99, pp. 323–336, 2020.
View at: Publisher Site | Google Scholar
C. Mínguez and A. Calvo, “Effect of supplementation with fresh orange pulp (citrus sinensis) on mortality, growth performance, slaughter traits and sensory characteristics in meat Guinea pigs,” Meat Science, vol. 145, pp. 51–54, 2018.
View at: Publisher Site | Google Scholar
A. M. Sharoba, H. Bahlol, A. Soliman, O. Radi, and A. Soliman, “Antioxidant properties of synbiotic orange juice with free and encapsulatedprobiotic bacteria,” Enliven: Journal of Dietetics Research and Nutrition, vol. 5, p. 003, 2019.
View at: Google Scholar
K. Guerrouj, M. Sánchez-Rubio, A. Taboada-Rodríguez, R. M. Cava-Roda, and F. Marín-Iniesta, “Sonication at mild temperatures enhances bioactive compounds and microbiological quality of orange juice,” Food and Bioproducts Processing, vol. 99, pp. 20–28, 2016.
View at: Publisher Site | Google Scholar
L. Campone, R. Celano, S. Rizzo, A. L. Piccinelli, L. Rastrelli, and M. Russo, “Development of an enriched polyphenol (natural antioxidant) extract from orange juice (citrus sinensis) by adsorption on macroporous resins,” Journal of Food Quality, vol. 2020, Article ID 1251957, 2020.
View at: Publisher Site | Google Scholar
D. Barreca, G. Gattuso, G. Laganà, U. Leuzzi, and E. Bellocco, “C-and O-glycosyl flavonoids in sanguinello and tarocco blood orange (citrus sinensis (L.) Osbeck) juice: identification and influence on antioxidant properties and acetylcholinesterase activity,” Food Chemistry, vol. 196, pp. 619–627, 2016.
View at: Publisher Site | Google Scholar
L. Sekerli and O. Tuzcu, “Fruit quality of “valencia”orange trees grafted on volkameriana and sour orange rootstocks grown in two different regions in northern cyprus,” Pakistan Journal of Botany, vol. 52, no. 5, pp. 1803–1808, 2020.
View at: Publisher Site | Google Scholar
F. Sottile, M. B. D. Signore, and E. Barone, “Ornacitrus: citrus plants (citrus spp.) as ornamentals,” Folia Horticulturae, vol. 31, no. 2, pp. 239–251, 2019.
View at: Publisher Site | Google Scholar
P. Kiczorowski, “Influence of npk minerals and biostimulants on the growth, yield, and fruit nutritional value in cv. “šampion” apple trees growing on different rootstocks,” Acta Scientiarum Polonorum Hortorum Cultus, vol. 18, no. 1, pp. 197–205, 2019.
View at: Publisher Site | Google Scholar
E. A. R. Espejel, O. C. Alvarez, J. M. M. Muñoz, M. D. R. G. Mateos, M. T. B. C. León, and M. T. M. Damián, “Physicochemical quality, antioxidant capacity and nutritional value of edible flowers of some wild dahlia species,” Folia Horticulturae, vol. 31, no. 2, pp. 331–342, 2019.
View at: Publisher Site | Google Scholar
T. Erdem, Z. Sahan, and S. Oztekin, “Drying parameters of orange pulps at hot air, infrared radiation and hot air assisted infrared radiation drying,” Feb-Fresenius Environmental Bulletin, vol. 28, no. 9, pp. 6638–6643, 2019.
View at: Google Scholar
M. K. Khan, O. Zill-E-Huma, and O. Dangles, “A comprehensive review on flavanones, the major citrus polyphenols,” Journal of Food Composition and Analysis, vol. 33, no. 1, pp. 85–104, 2014.
View at: Publisher Site | Google Scholar
A. Moosa, S. T. Sahi, S. A. Khan, and A. U. Malik, “Salicylic acid and jasmonic acid can suppress green and blue moulds of citrus fruit and induce the activity of polyphenol oxidase and peroxidase,” Folia Horticulturae, vol. 31, no. 1, pp. 195–204, 2019.
View at: Publisher Site | Google Scholar
S. Usanmaz, İ. Kahramanoğlu, T. Alas, and V. Okatan, “Performance and oil quality of seven olive cultivars under high density planting system in northern cyprus,” Pakistan Journal of Botany, vol. 51, no. 5, pp. 1775–1781, 2019.
View at: Publisher Site | Google Scholar
L. Zhang, W. Ling, Z. Yan et al., “Effects of storage conditions and heat treatment on the hesperidin concentration in newhall navel orange (citrus sinensis Osbeck cv. newhall) juice,” Journal of Food Composition and Analysis, vol. 85, Article ID 103338, 2020.
View at: Publisher Site | Google Scholar
S. F. Güçlü, “Identification of polyphenols in homogenetic and heterogenetic combination of cherry graftings,” Pakistan Journal of Botany, vol. 51, no. 6, pp. 2067–2072, 2019.
View at: Publisher Site | Google Scholar
N. Tlili, B. Kirkan, and C. Sarikurkcu, “LC-ESI-MS/MS characterization, antioxidant power and inhibitory effects on -amylase and tyrosinase of bioactive compounds from hulls of Amygdalus communis: the influence of the extracting solvents,” Industrial Crops and Products, vol. 128, pp. 147–152, 2019.
View at: Publisher Site | Google Scholar
H. Shahbazi, H. Hashemi Gahruie, M.-T. Golmakani, M. H. Eskandari, and M. Movahedi, “Effect of medicinal plant type and concentration on physicochemical, antioxidant, antimicrobial, and sensorial properties of kombucha,” Food Science & Nutrition, vol. 6, no. 8, pp. 2568–2577, 2018.
View at: Publisher Site | Google Scholar
S. S. Turgut, F. Işıkçı, and A. Soyer, “Antioxidant activity of pomegranate peel extract on lipid and protein oxidation in beef meatballs during frozen storage,” Meat Science, vol. 129, pp. 111–119, 2017.
View at: Publisher Site | Google Scholar
M. Alizadeh-Sani, E. Mohammadian, and D. J. McClements, “Eco-friendly active packaging consisting of nanostructured biopolymer matrix reinforced with TiO₂ and essential oil: application for preservation of refrigerated meat,” Food Chemistry, vol. 322, Article ID 126782, 2020.
View at: Publisher Site | Google Scholar
S. S. Turgut, A. Soyer, and F. Işıkçı, “Effect of pomegranate peel extract on lipid and protein oxidation in beef meatballs during refrigerated storage,” Meat Science, vol. 116, pp. 126–132, 2016.
View at: Publisher Site | Google Scholar
S. M. H. Hosseini, H. Hashemi Gahruie, M. Razmjooie et al., “Effects of novel and conventional thermal treatments on the physicochemical properties of iron-loaded double emulsions,” Food Chemistry, vol. 270, pp. 70–77, 2019.
View at: Publisher Site | Google Scholar
H. Hashemi Gahruie, S. M. Hashem Hosseini, M. H. Taghavifard, M. H. Eskandari, M.-T. Golmakani, and E. Shad, “Lipid oxidation, color changes, and microbiological quality of frozen beef burgers incorporated with Shirazi thyme, cinnamon, and rosemary extracts,” Journal of Food Quality, vol. 2017, Article ID 6350156, 2017.
View at: Publisher Site | Google Scholar
J. Vanamala, L. Reddivari, K. S. Yoo, L. M. Pike, and B. S. Patil, “Variation in the content of bioactive flavonoids in different brands of orange and grapefruit juices,” Journal of Food Composition and Analysis, vol. 19, no. 2-3, pp. 157–166, 2006.
View at: Publisher Site | Google Scholar
R. Fusco, S. Cirmi, E. Gugliandolo, R. Di Paola, S. Cuzzocrea, and M. Navarra, “A flavonoid-rich extract of orange juice reduced oxidative stress in an experimental model of inflammatory bowel disease,” Journal of Functional Foods, vol. 30, pp. 168–178, 2017.
View at: Publisher Site | Google Scholar
C. M. Stinco, R. Fernández-Vázquez, F. J. Heredia, A. J. Meléndez-Martínez, and I. M. Vicario, “Bioaccessibility, antioxidant activity and colour of carotenoids in ultrafrozen orange juices: influence of thawing conditions,” LWT-Food Science and Technology, vol. 53, no. 2, pp. 458–463, 2013.
View at: Publisher Site | Google Scholar
Z. Escobedo-Avellaneda, J. Gutiérrez-Uribe, A. Valdez-Fragoso, J. A. Torres, and J. Welti-Chanes, “Phytochemicals and antioxidant activity of juice, flavedo, albedo and comminuted orange,” Journal of Functional Foods, vol. 6, pp. 470–481, 2014.
View at: Publisher Site | Google Scholar
A. Gill and C. Gill, “Packaging and the shelf life of fresh red and poultry meats,” in Food Packaging and Shelf Life, pp. 259–277, Boca Raton, FL, USA, 2010.
View at: Publisher Site | Google Scholar
E. Amiri, M. Aminzare, H. H. Azar, and M. R. Mehrasbi, “Combined antioxidant and sensory effects of corn starch films with nanoemulsion of Zataria multiflora essential oil fortified with cinnamaldehyde on fresh ground beef patties,” Meat Science, vol. 153, pp. 66–74, 2019.
View at: Publisher Site | Google Scholar
C. Rice-Evans, N. Miller, and G. Paganga, “Antioxidant properties of phenolic compounds,” Trends in Plant Science, vol. 2, no. 4, pp. 152–159, 1997.
View at: Publisher Site | Google Scholar
S.-H. Shin, Y. Chang, M. Lacroix, and J. Han, “Control of microbial growth and lipid oxidation on beef product using an apple peel-based edible coating treatment,” LWT, vol. 84, pp. 183–188, 2017.
View at: Publisher Site | Google Scholar
H. Ergezer and M. Serdaroğlu, “Antioxidant potential of artichoke (cynara scolymus L.) byproducts extracts in raw beef patties during refrigerated storage,” Journal of Food Measurement and Characterization, vol. 12, no. 2, pp. 982–991, 2018.
View at: Publisher Site | Google Scholar
N. Jia, B. Kong, Q. Liu, X. Diao, and X. Xia, “Antioxidant activity of black currant (ribes nigrum L.) extract and its inhibitory effect on lipid and protein oxidation of pork patties during chilled storage,” Meat Science, vol. 91, no. 4, pp. 533–539, 2012.
View at: Publisher Site | Google Scholar
R. Ganhão, M. Estévez, M. Armenteros, and D. Morcuende, “Mediterranean berries as inhibitors of lipid oxidation in porcine burger patties subjected to cooking and chilled storage,” Journal of Integrative Agriculture, vol. 12, no. 11, pp. 1982–1992, 2013.
View at: Publisher Site | Google Scholar
N. Sadeghinejad, R. Amini Sarteshnizi, H. Ahmadi Gavlighi, and M. Barzegar, “Pistachio green hull extract as a natural antioxidant in beef patties: effect on lipid and protein oxidation, color deterioration, and microbial stability during chilled storage,” LWT, vol. 102, pp. 393–402, 2019.
View at: Publisher Site | Google Scholar
S. K. Devatkal, K. Narsaiah, and A. Borah, “Anti-oxidant effect of extracts of kinnow rind, pomegranate rind and seed powders in cooked goat meat patties,” Meat Science, vol. 85, no. 1, pp. 155–159, 2010.
View at: Publisher Site | Google Scholar
A. B. Falowo, P. O. Fayemi, and V. Muchenje, “Natural antioxidants against lipid-protein oxidative deterioration in meat and meat products: a review,” Food Research International, vol. 64, pp. 171–181, 2014.
View at: Publisher Site | Google Scholar
B. E. Greene and T. H. Cumuze, “Relationship between TBA numbers and inexperienced panelists’assessments of oxidized flavor in cooked beef,” Journal of Food Science, vol. 47, no. 1, pp. 52–54, 1982.
View at: Publisher Site | Google Scholar
M. M. Campo, G. R. Nute, S. I. Hughes, M. Enser, J. D. Wood, and R. I. Richardson, “Flavour perception of oxidation in beef,” Meat Science, vol. 72, no. 2, pp. 303–311, 2006.
View at: Publisher Site | Google Scholar
L. H. Villalobos-Delgado, E. G. González-Mondragón, A. Y. Salazar Govea, J. R. Andrade, and J. T. Santiago-Castro, “Potential application of epazote (chenopodium ambrosioides L.) as natural antioxidant in raw ground pork,” LWT, vol. 84, pp. 306–313, 2017.
View at: Publisher Site | Google Scholar
J. Zhang, Y. Wang, D.-D. Pan et al., “Effect of black pepper essential oil on the quality of fresh pork during storage,” Meat Science, vol. 117, pp. 130–136, 2016.
View at: Publisher Site | Google Scholar
A. de Paiva, D. Gonçalves, P. Ferreira, E. Baldwin, and T. Cesar, “Postprandial effect of fresh and processed orange juice on the glucose metabolism, antioxidant activity and prospective food intake,” Journal of Functional Foods, vol. 52, pp. 302–309, 2019.
View at: Publisher Site | Google Scholar
M. Nabil, T. Donia, and T. M. Mohamed, “Antioxidant effect of hesperidin isolated from orange peels,” Delta Journal of Science, vol. 35, pp. 1–5, 2016.
View at: Google Scholar
M. R. Firuzi, M. Niakousari, M. H. Eskandari, M. Keramat, H. H. Gahruie, and A. Mousavi Khaneghah, “Incorporation of pomegranate juice concentrate and pomegranate rind powder extract to improve the oxidative stability of frankfurter during refrigerated storage,” LWT, vol. 102, pp. 237–245, 2019.
View at: Publisher Site | Google Scholar
A. Wilfart, J. Ferreira, A. Mounier, G. Robin, and J. Mourot, “Effet de différentes teneurs en acides gras n-3 sur les performances de croissance et la qualité nutritionnelle de la viande de porc,” Journées de la Recherche Porcine en France, vol. 36, p. 195, 2004.
View at: Google Scholar
R. Warner, “Measurement of meat quality|measurements of water-holding capacity and color: objective and subjective,” in Encyclopedia of Meat Sciences 2e, Elsevier, Oxford, England, 2014.
View at: Publisher Site | Google Scholar
C. Faustman, Q. Sun, R. Mancini, and S. P. Suman, “Myoglobin and lipid oxidation interactions: mechanistic bases and control,” Meat Science, vol. 86, no. 1, pp. 86–94, 2010.
View at: Publisher Site | Google Scholar
M. J. Terns, A. L. Milkowski, S. A. Rankin, and J. J. Sindelar, “Determining the impact of varying levels of cherry powder and starter culture on quality and sensory attributes of indirectly cured, emulsified cooked sausages,” Meat Science, vol. 88, no. 2, pp. 311–318, 2011.
View at: Publisher Site | Google Scholar
P. A. Grimsrud, H. Xie, T. J. Griffin, and D. A. Bernlohr, “Oxidative stress and covalent modification of protein with bioactive aldehydes,” Journal of Biological Chemistry, vol. 283, no. 32, pp. 21837–21841, 2008.
View at: Publisher Site | Google Scholar
M. Muthukumar, B. M. Naveena, S. Vaithiyanathan, A. R. Sen, and K. Sureshkumar, “Effect of incorporation of moringa oleifera leaves extract on quality of ground pork patties,” Journal of Food Science and Technology, vol. 51, no. 11, pp. 3172–3180, 2014.
View at: Publisher Site | Google Scholar
E. Pogorzelska, J. Godziszewska, M. Brodowska, and A. Wierzbicka, “Antioxidant potential of haematococcus pluvialis extract rich in astaxanthin on colour and oxidative stability of raw ground pork meat during refrigerated storage,” Meat Science, vol. 135, pp. 54–61, 2018.
View at: Publisher Site | Google Scholar
X. Xia, B. Kong, Q. Liu, and J. Liu, “Physicochemical change and protein oxidation in porcine longissimus dorsi as influenced by different freeze-thaw cycles,” Meat Science, vol. 83, no. 2, pp. 239–245, 2009.
View at: Publisher Site | Google Scholar
A. K. Biswas, M. K. Chatli, and J. Sahoo, “Antioxidant potential of curry (murraya koenigii L.) and mint (mentha spicata) leaf extracts and their effect on colour and oxidative stability of raw ground pork meat during refrigeration storage,” Food Chemistry, vol. 133, no. 2, pp. 467–472, 2012.
View at: Publisher Site | Google Scholar
D. J. Troy and J. P. Kerry, “Consumer perception and the role of science in the meat industry,” Meat Science, vol. 86, no. 1, pp. 214–226, 2010.
View at: Publisher Site | Google Scholar

Copyright

Copyright © 2020 Ferdous Moemeni and Sedigheh Yazdanpanah. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

PDF Download Citation

Download other formats

Order printed copies

Views

1018

Downloads

847

Citations