Preservation of fresh ground beef patties using plant extracts combined with a modified atmosphere packaging

被引:0
作者
Lynda Bouarab-Chibane
Balkis Ouled-Bouhedda
Lucie Leonard
Laetitia Gemelas
Jalloul Bouajila
Hicham Ferhout
Amandine Cottaz
Catherine Joly
Pascal Degraeve
Nadia Oulahal
机构
[1] Univ Lyon,Faculté de Pharmacie de Toulouse, Laboratoire des IMRCP, UMR CNRS
[2] Université Claude Bernard Lyon 1,undefined
[3] ISARA Lyon,undefined
[4] BioDyMIA (Bioingénierie et Dynamique Microbienne Aux Interfaces Alimentaires),undefined
[5] Equipe Mixte d’Accueil n°3733,undefined
[6] IUT Lyon 1,undefined
[7] Univ Lyon,undefined
[8] ISARA Lyon,undefined
[9] Université Claude Bernard Lyon 1,undefined
[10] BioDyMIA (Bioingénierie et Dynamique Microbienne Aux Interfaces Alimentaires),undefined
[11] Equipe Mixte d’Accueil n°3733,undefined
[12] Université de Toulouse,undefined
[13] Université Paul Sabatier,undefined
[14] Nat’ex Biotech,undefined
来源
European Food Research and Technology | 2017年 / 243卷
关键词
Raw ground beef; Plant extracts; Phenolics; Antioxidant; Antibacterial; Preservation;
D O I
暂无
中图分类号
学科分类号
摘要
High oxygen modified atmosphere packaging of raw ground beef patties favors bright red oxymyoglobin color but also lipid oxidation. Therefore, the effect of the addition of phenolic-rich plant extracts selected for their in vitro antioxidant and antimicrobial activities on microbiological (total viable count, psychrotrophic aerobic bacteria, and coliforms), physico-chemical [pH, exudate mass, thiobarbituric acid-reactive substances (TBARS)], and organoleptic (instrumental color and sensory analysis of cooked patties) quality attributes of beef patties was monitored for 12 days at 4 °C in a high oxygen atmosphere. Prune flesh, pomegranate peel, green tea leaves, grape seed extracts, and Gaillac red wine powder were added at 10 g kg−1 in beef patties. All extracts except prune flesh extract, which had the lowest total phenolic content (3.4 mg gallic acid equivalent (GAE) g−1 against from 81.2 to 570.0 mg GAE g−1 in other extracts), reduced the increase in TBARS in beef patties over 12 days by more than 93% (P < 0.05). While all plant extracts significantly inhibited the in vitro growth of at least 1 from the 6 unwanted bacterial strains which were tested, their effect on total viable and psychrotrophic bacterial counts in beef patties was not significant (P > 0.05). In vitro and in situ antioxidant activities of plant extracts were correlated with their total phenolic content (R2 = 0.99) unlike in vitro (R2 = 0.18) and in situ (R2 = 0.17) antibacterial activities. Interestingly, pomegranate peel extract and Gaillac red wine powder retarded lipid oxidation and color variation, and maintained the redness index of meat.
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页码:1997 / 2009
页数:12
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