The effect of Solanum lycopresicum L. extract on quality and flavor stability of ready to eat meat products

Synthetic antioxidants such as butylated hydroxyl toluene (BHT) added to meat products have been actually restricted because of their toxic activity. This fact encourages the application of natural antioxidants as a protection from lipid oxidation process. Hence, the effect of addition of Solanum lycopresicum L. extract to pork and beef meatballs during frozen storage (-18 degrees C/90 days) was investigated on physicochemical parameters, antioxidant activity and flavour. In the study, three kinds of meatballs were analysed: control (C) without antioxidant; with added BHT (0.01%) and with Solanum lycopresicum L. extract (1%, ET). Addition of 1% of Solanum lycopresicum L. extract to beef and pork meatballs ET resulted in a significant (P < 0.05) decrease in lipid oxidation and increased redness stability. In conclusion, the addition of Solanum lycopresicum L. extract (1%) as a natural plant antioxidant to steamed beef and pork meatballs during frozen storage can result in reduced lipid oxidation level, stabilized red colour and intensity of meaty flavour