Effect of Grape Seed and Green Tea Extracts on Lipid Oxidation and Quality of Ground Buffalo Meat during Storage
DOI:
https://doi.org/10.14456/fabj.2018.3Keywords:
Grape seed extract, Green tea extract, Lipid oxidation, Buffalo meatAbstract
A study was conducted to investigate the effect of natural plant extracts (grape seed extract, GSE and green tea extract, GTE) and synthetic antioxidant (buthylatedhydroxytoluene, BHT) on lipid oxidation, metmyoglobin formation, colour and microbial load of ground buffalo meat. The experiment consisted of 4 treatment as follow; a) control (without additive), b) 0.02% BHT, c) 0.10% GSE and d) 0.04% GTE. Control and all treatment samples were held in refrigerated for 9 days. The ground meat samples were taken for measured at 3 day interval. It was found that GSE and GTE reduced lipid oxidation (as determined by TBARS number) comparable to BHT. Meat sample addition with GTE inhibited metmyoglobin formation and lower b* (yellowness) values. No statistical differences were found in the L* (lightness) and a* (redness) values between control and the plant extract treatments. The total plate count in all meat samples increased as the storing time progressed and there was no statistical difference among treatments. Results from the study suggested for the potential use of GSE and GTE as the antioxidant for ground buffalo meat under refrigerated storage.
References
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Ahn, J., Grün, I.U. and Mustapha, A. 2004. Antimicrobial and antioxidant activities of natural extracts in vitro and in ground beef. Journal of Food Protection. 67(1): 148–155.
Das, A.K., Anjaneyulu, A.S.R. and Biswas, S. 2006. Effect of carnosine preblending on the quality of ground buffalo meat. Food Chemistry. 97: 531–538.
Feldsine, P.T., Leung, S.C., Lienau, A.H., Mui, L.A. and Townsend, D.E. 2003. Enumeration of total aerobic microorganisms in foods by SimPlate total plate count-color indicator methods and conventional culture methods: collaborative study. Journal of AOAC International. 86(2): 257–274.
Gill, C.O. 1983. Meat spoilage and evaluation of the potential storage life of fresh meat. Journal of Food Protection. 46(5): 444–452.
Hao, Y.Y., Brackett, R.E. and Doyle, M.P. 1998. Inhibition of Listeria monocytogenes and Aeromonas hydrophila by plant extracts in refrigerated cooked beef. Journal of Food Protection. 61(3): 307–312.
Hui, Y.H., Nip, W.–K., Rogers R.W. and Young, O.A. 2011. Meat color. Meat Science and Application. Newyork: Marcel Dekker, Inc. 36–69.
Hyytiaeinen, M., Pohja, M.S. and Niskanen, A. 1975. Bacteriological methods of examination and quality assessment of meat. Fleischwirts chaft. 55: 549–552.
Jay, J.M. and Shelef, L.A. 1978. Microbial modification in raw and processed meats and poultry at low temperature. Food Technology. 32: 186–187.
Jimenez-Villarreal, J.R., Pohlman, F.W., Johnson, Z.B. and Brown, A.H., Jr. 2003. Effects of chlorine dioxide, cetypyridinium chloride, lactic acid and trisodium phosphate on physical, chemical and sensory properties of ground beef. Meat Science. 65(3): 1055–1062.
Krzywicki, K. 1982. The determination of heam pigments in meat. Meat Science. 7(1): 29–36.
Kumudavally, K.V., Phanindrakumar, H. S., Aisha T., Radhakrishna, K. and Bawa, A.S. 2008. Green tea: A potential preservative for extending the shelf life of fresh mutton at ambient temperature (25±2°C). Food Chemistry. 107: 426–433.
Mitsumoto, M., O’ Grady, M.N., Kerry, J.P. and Buckley, D.J. 2005. Addition of tea catechins and vitamin C on sensory evaluation, colour and lipid stability during chilled storage in cooked or raw beef and chicken patties. Meat Science. 69: 773–779.
Myers, J.L. and Well, A.D. 1995. Research design and statistical analysis. New Jersey: Lawrence Erlbaum Associates, Inc.
Naveena, B.M., Muthukumar, M., Sen, A.R., Babji, Y. and Murthy, T.R.K. 2006. Improvement of shelf-life of buffalo meat using lactic acid, clove oil and vitamin c during retail display. Meat Science. 74: 409–415.
Naveena, B.M., Sen, A.R., Muthukumar, M., Babji, Y. and Kondaiah, N. 2011. Effects of salt and ammonium hydroxide on the quality of ground buffalo meat. Meat Science. 87(4): 315–320.
Nowshehri, J.A., Bhat, Z.A. and Shah, M.Y. 2015. Blessing in disguise: Biofunctional benefits of grape seed extracts. Food Research International. 77: 333–348.
Perumalla, A.V.S. and Hettiarachchy, N.S. 2011. Green tea and grape seed extracts-Potential applications in food safety and quality. Food Research International 44: 827–39.
Reygaert, W.C. 2014. The antimicrobial possibilities of green tea. Frontiers in Microbiology.5: 1–8.
Roldan, M. Antequera, T., Armenteros, M. and Ruiz, J. 2014. Effect of different temperature-time combinations on lipid and protein oxidation of sous-vide cooked lamb loins. Food Chemistry. 149: 129–136.
Sahoo, J. and Anjaneyulu, A.S.R. 1997. Quality improvement of ground buffalo meat by preblending with sodium ascorbate. Meat Science. 46: 237–247.
Salih, A.M., Smith, D.M., Price, J.F. and Dawson, L.E. 1987. Modified extraction 2-Thiobarbituric acid method for measuring lipid oxidation in poultry. Poultry Science. 66: 1483–1488.
Tang, S., Kerry, J.P., Sheehan, D., Buckley, D.J. and Morrissey, P.A. 2001. Antioxidative effect of added tea catechins on susceptibility of cooked red meat, poultry and fish patties to lipid oxidation. Food Research International. 34: 651–657.
Taylor, P.W., Hamilton-Miller, J.M.T., Stapleton, P.D. 2005. Antimicrobial properties of green tea catechins. Food Science Bulletin. 2: 71–81.
Verma, S.P. and Sahoo., J. 2000. Extension of shelf life of ground Chevon during refrigerated storage by using ascorbic acid. Journal of Food Science and Technology. 37: 565–570.
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Published
2017-09-29
How to Cite
Klinhom, Phongchai. 2017. “Effect of Grape Seed and Green Tea Extracts on Lipid Oxidation and Quality of Ground Buffalo Meat During Storage”. Food and Applied Bioscience Journal 6 (1):28-38. https://doi.org/10.14456/fabj.2018.3.
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Food Processing and Engineering
