The use of cornelian cherry (Cornus mas) extract as natural antioxidant in cooked beef patties during frozen storage

Yıl 2024, , 304 - 320, 21.06.2024

Şeyma Elgin , Orhan Özünlü , Haluk Ergezer

https://doi.org/10.29050/harranziraat.1416330

Öz

In this study, was to investigate changes occurred in physicochemical properties (pH, color, total phenolic content, DPPH radical scavenging activity, TBARS value and carbonyl content) of beef patties with the addition of different concentrations (200, 300 and 500 ppm) of the cornelian cherry extracts during the storage periods (-18ºC, 6 months). The addition of the cornelian cherry extracts had a discernible effect on the beef patties' pH value (P<0.05). Throughout storage periods, the lightness (L*) and redness (a*) value of all samples were decreased although there were increased in yellowness (b*) value. From the beginning to the end of the storage, the total phenolic content of the samples was decreased and this decrement was respectively in the K0 (%50.11), K200 (%26.20), and K300 (%20.27) and K500 (%10.96) groups. In terms of DPPH radical scavenging activity, there were significantly differences among the samples at each evaluation period (P<0.05) and the K500 sample had the higher than the other samples. The increment of the cornelian cherry extracts has been highly effective found for preventing lipid and protein oxidation in cooked beef patties.

Anahtar Kelimeler

cornelian cherry extract, patty, oxidation, physicochemical properties

Donmuş muhafaza edilen pişmiş sığır köftelerinde doğal antioksidan olarak kızılcık (Cornus mas) ekstraktının kullanımı

Öz

Bu çalışmada, 200, 300 ve 500 ppm konsantrasyonlarında hazırlanan kızılcık ekstraktları sığır köftelerine katkılanmış ve depolama boyunca (-18ºC, 6 ay) köftelerin fizikokimyasal özelliklerinde (pH, renk, toplam fenolik madde miktarı, antiradikal aktivite değeri, TBARS değeri ve karbonil içeriği) meydana gelen değişiklikler araştırılmıştır. Kızılcık ekstraktının köftelerdeki pH değerini önemli oranda (P<0,05) etkilediği tespit edilmiştir. Depolama boyunca köftelerin parlaklık (L*) ve kırmızılık (a*) değerlerinde düşüş yaşanırken sarılık (b*) değerlerinde ise önemli artışlar görülmüştür (P<0,05). Depolama boyunca tüm örneklerin toplam fenolik madde miktarında önemli düşüşler gözlenirken (P<0,05) oransal olarak en büyük düşüş (%50.11) K0 numaralı örnekte gerçekleşmiş ve bunu sırasıyla K200 (%26.20), K300 (%20.27) ve K500 (%10.96) numaralı örnekler takip etmiştir. Her bir analiz gününde gruplar arasında önemli farklılıkların olduğu (P<0,05) ve en büyük %ARA değerine K500 numaralı örneğin sahip olduğu görülmüştür. Artan konsantrasyonlardaki kızılcık ekstraktının köftelerdeki lipid ve protein oksidasyonunu önemli ölçüde engellediği gözlenmiştir.

Anahtar Kelimeler

kızılcık ekstraktı, oksidasyon, köfte, fizikokimyasal özellikler

Kaynakça

• Ahmed, I.A.M., Babiker, E.E., Al-Juhaimi, F.Y., & Bekhit, A.E.D.A. (2022). Clove Polyphenolic Compounds Improve the Microbiological Status, Lipid Stability, and Sensory Attributes of Beef Burgers during Cold Storage. Antioxidants, 11, 1354.
• Al-Dalali, S., Li, C., & Xu, B. (2022). Effect of frozen storage on the lipid oxidation, protein oxidation, and flavor profile of marinated raw beef meat. Food Chemistry, 376, 131881.
• Al-Juhaimi, F.Y., Almusallam, I.A., Ahmed, I.A.M., Ghafoor, K., & Babiker, E.E. (2020). Potential of Acacia nilotica fruit flesh extract as an anti-oxidative and anti-microbial agent in beef burger. Journal of Food Processing and Preservation, 44, e14504.
• Al-Zoreky, N.S. (2009). Antimicrobial activity of pomegranate (Punica Granatum L.) fruit peels. International Journal of Food Microbiology, 134, 244-248.
• Amaral, A.B., Da Silva, M.V., & Da Lannes, S.C.S. (2018). Lipid oxidation in meat: Mechanisms and protective factors. Annual Review of Food Science and Technology, 38, 1-15.
• Babaoğlu, A.S., Unal, K., Dilek, N.M., Poçan, H.B., & Karakaya, M. (2022). Antioxidant and antimicrobial effects of blackberry, black chokeberry, blueberry, and red currant pomace extracts on beef patties subject to refrigerated storage. Meat Science, 187, 108765.
• Banerjee, R., Verma, A. K., Das, A. K., Rajkumar, V., Shewalkar, A. A., & Narkhede, H. P. (2012). Antioxidant effects of broccoli powder extract in goat meat nuggets. Meat Science, 91(2), 179–184.
• Bellucci, E.R.B., dos Santos, J.M., Carvalho, L.T., Borgonovi, T.F., Lorenzo, J.M., & Barretto, A.C.D.S. (2022). Açaí extract powder as natural antioxidant on pork patties during the refrigerated storage. Meat Science, 184, 108667.
• Byrne, D.V., Bredie, W.L.P., Mottram, D.S., & Martens, M. (2002). Sensory and chemical investigations on the effect of oven cooking on warmed-over flavour development in chicken meat. Meat Science, 61, 127-139.
• Caillet, S., Côté, J., Sylvain, J.F., & Lacroix, M. (2012). Antimicrobial effects of fractions from cranberry products on the growth of seven pathogenic bacteria. Food Control, 23, 419-428.
• Casteilla, L., Rigoulet, M., & Penicaud, L. (2001). Mitochondrial ROS metabolism: modulation by uncoupling proteins. IUBMB Life, 52(3-5), 181- 188.
• Chauhan, P., Das, A. K., Das, A. K., Bhattacharya, D., & Nanda, P. K. (2018). Effect of black cumin and arjuna fruit extract on lipid oxidation in pork nuggets during refrigerated storage. Journal of Meat Science, 13(1), 73–80.
• Cohn, J. (2002). Oxidized fat in the diet, postprandial lipaemia and cardiovascular disease. Current Opinion in Lipidology, 13, 19-24.
• Daoutidou, M., Plessas, S., Alexopoulos, A., & Mantzourani, I. (2021). Assessment of Antimicrobial Activity of Pomegranate, Cranberry, and Black Chokeberry Extracts against Foodborne Pathogens. Foods, 10, 486.
• Delgado-Adámez, J., Bote, E., Parra-Testal, V., Martín, M. J., & Ramírez, R. (2016). Effect of the olive leaf extracts in vitro and in active packaging of sliced Iberian pork loin. Packaging Technology and Science, 29(12), 649–660.
• Devatkal, S. K., Thorat, P., & Manjunatha, M. (2014). Effect of vacuum packaging and pomegranate peel extract on quality aspects of ground goat meat and nuggets. Journal of Food Science & Technology, 51, 2685–2691.
• Ergezer, H., Gökçe, R., Hozer, Ş., & Akcan, T. (2016). Et ve Ürünlerinde Protein Oksidasyonu: Etki Mekanizması, Tespit Yöntemleri ve Etkileri. Akademik Gıda, 14(1), 54-60.
• Ergezer, H., & Serdaroğlu, M. (2018). Antioxidant potential of artichoke (Cynara scolymus L.) byproducts extracts in raw beef patties during refrigerated storage. Journal of Food Measurement and Characterization, 12, 982–991.
• Estévez, M., Ollilainen, V., & Heinonen, M. (2009). Analysis of protein oxidation markers α-aminoadipic and γ-glutamic semialdehydes in food proteins using liquid chromatography (LC)-electrospray ionization (ESI-multistage tandem mass spectrometry (MS). Journal of Agricultural and Food Chemistry, 57(9), 3901-3910.
• Estevez, M., & Cava, R. (2004). Lipid and protein oxidation, release of iron from heme molecule and colour deterioration during refrigerated storage of liver pâté. Meat Science, 68(4), 551-558.
• Falowo, A. B., Fayemi, P. O., & Muchenje, V. (2014). Natural antioxidants against lipid protein oxidative deterioration in meat and meat products: A review. Food Research International, 64, 171–181.
• Fratianni, F., De Martino, L., Melone, A., De Feo, V., Coppola, R., & Nazzaro, F. (2010). Preservation of chicken breast meat treated with thyme and balm essential oils, Journal of Food Science,75(8), 528-535.
• García-Lomillo, J., Gonzalez-SanJose, M.L., Del Pino-García, R., Ortega-Heras, M., & Muñiz-Rodríguez, P. (2017). Antioxidant effect of seasonings derived from wine pomace on lipid oxidation in refrigerated and frozen beef patties. LWT, 77, 85-91.
• Halliwell, B., & Gutteridge, J.M. (1990). Role of free radicals and catalytic metal ions in human disease: an overview. Methods in Enzymology, 186, 1-85.
• Hashemi, S. M. B., Nikmaram, N., Esteghlal, S., Khaneghah, A. M., Niakousari, M., Barba, F. J., Roohinejad, S., & Koubaa, M. (2017). Efficiency of ohmic assisted hydrodistillation for the extraction of essential oil from oregano (Origanum vulgare subsp. viride) spices. Innovative Food Science & Emerging Technologies, 41, 172–178.
• Hernandez, P., Zomeno, L., Arino, B., & Blasco, A. (2004). Antioxidant, lipolytic and proteolytic enzyme activities in pork meat from different genotypes. Meat Science, 66(3), 525-529.
• Ibrahim, D., Moustafa, A., Metwally, A.S., Nassan, M.A., Abdallah, K., Eldemery, F., Tufarelli, V., Laudadio, V., & Kishawy, A.T.Y. (2021). Potential Application of Cornelian Cherry Extract on Broiler Chickens: Growth, Expression of Antioxidant Biomarker and Glucose Transport Genes, and Oxidative Stability of Frozen Meat. Animals, 11, 1038.
• Ismail, H.A., Lee, E.J., Ko, K.Y., & Ahn, D.U. (2009). Fat content influences the color, lipid oxidation, and volatiles of irradiated ground beef. Journal of Food Science, 74, 432-440.
• Kanner, J. (2007). Dietary advanced lipid oxidation end products are risk factors to human health. Molecular Nutrition & Food Research, 51(9), 1094-1101.
• Li, Y., Guo, C., Yang, J., Wei, J., Xu, J., & Cheng, S. (2006). Evaluation of antioxidant properties of pomegranate peel extract in comparison with pomegranate pulp extract. Food Chemistry, 96, 254-260.
• Liang, Z., Veronica, V., Huang, J., Zhang, P., & Fang, Z. (2022). Combined effects of plant food processing by-products and high oxygen modified atmosphere packaging on the storage stability of beef patties. Food Control, 133, 108586.
• Lin, L.C., Kuo, Y.C., & Chou C.J. (2002). Immunomodulatory proanthocyanidins from Ecdysanthera utilis. Journal of Natural Product, 65, 505-508.
• Lorenzo, J. M., González-Rodríguez, R. M., Sánchez, M., Amado, I. R., & Franco, D. (2013). Effects of natural (grape seed and chestnut extract) and synthetic antioxidants (buthylatedhydroxytoluene, BHT) on the physical, chemical, microbiological and sensory characteristics of dry cured sausage “chorizo”. Food Research International, 54, 611–620.
• Lorenzo, J. M., Batlle, R., & Gomez, M. (2014). Extension of the shelf-life of foal meat with two antioxidant active packaging systems. Lebensmittel-Wissenschaft und -Technologie- Food Science and Technology, 59(1), 181–188.
• Lorenzo, J. M., & Munekata, P. E. S. (2016). Phenolic compounds of green tea: Health benefits and technological application in food. Asian Pacific Journal of Tropical Biomedicine, 6(8), 709–719.
• Lorenzo, J. M., Munekata, P. E. S., Sant’ Ana, A. S., Carvalho, R. B., Barba, F. J., Toldrá, F., & Trindade, M. A. (2018). Main characteristics of peanut skin and its role for the preservation of meat products. Trends in Food Science & Technology, 77, 1–10.
• Madane, P., Das, A. K., Nanda, P. K., Bandyopadhyay, S., Jagtap, P., Shewalkar, A., & Maity, B. (2020). Dragon fruit (Hylocereus undatus) peel as antioxidant dietary fibre on quality and lipid oxidation of chicken nuggets. Journal of Food Science and Technology, 57(4), 1449–1461.
• Maqsood, S., Abushelaibi, A., Manheem, K., & Kadim, I.T. (2015). Characterization of the lipid and protein fraction of fresh camel meat and the associated changes during refrigerated storage. Journal of Food Composition and Analysis, 41, 212-220.
• Maqsood, S., Benjakul, S., Balange, A. K., Faine, L. A., Rodrigues, H. G., Galhardi, C. M., & Novelli, E. L. B. (2006). Butyl hydroxytoluene (BHT)-induced oxidative stress: Effects on serum lipids and cardiac energy metabolism in rats. Experimental and Toxicologic Pathology, 57(3), 221–226.
• Martini, S., Cattivelli, A., Conte, A., & Tagliazucchi, D. (2021). Black, green, and pink pepper affect differently lipid oxidation during cooking and in vitro digestion of meat. Food Chemistry, 350, 129246.
• Min, B., & Ahn, D.U. (2005). Mechanism of lipid peroxidation in meat and meat products-a review. Food Science and Biotechnology, 14, 152-163.
• Mostafa, H.S., & Azab, E.F.E. (2022). Efficacy of green coffee as an antioxidant in beef meatballs compared with ascorbic acid. Food Chemistry, 14, 100336.
• Naveena, B. M., Sen, A. R., Vaithiyanathan, S., Babji, Y., & Kondaiah, N. (2008). Comparative efficacy of pomegranate juice, pomegranate rind powder extract and BHT as antioxidants in cooked chicken patties. Meat Science, 80(4), 1304–1308.
• Nikmaram, N., Budaraju, S., Barba, F. J., Lorenzo, J. M., Cox, R. B., Mallikarjunan, K., & Roohinejad, S. (2018). Application of plant extracts to improve the shelf-life, nutritional and health-related properties of ready-to-eat meat products. Meat Science, 145,245–255.
• Oliver, C.N., Ahn, B.W., Moerman, E.J., Goldstein, S., & Stadtman, E.R. (1987). Aged-related changes in oxidized proteins, Journal of Biological Chemistry, 262, 5488–5491.
• Oswell, N.J., Thippareddi, H., & Pegg, R.B. (2018). Practical use of natural antioxidants in meat products in the U.S.: A review. Meat Science, 145, 469-479.
• Özünlü, O., & Ergezer, H. (2022). Development of novel paper‐based colorimetric indicator labels for monitoring shelf life of chicken breast fillets. Journal of Food Processing and Preservation, 46, e17013.
• Papuc, C., Goran, G. V., Predescu, C. N., & Nicorescu, V. (2017). Mechanisms of oxidative processes in meat and toxicity induced by postprandial degradation products: A review. Comprehensive Reviews in Food Science and Food Safety, 16, 96–123.
• Prommachart, R., Belem, T.S., Uriyapongson, S., Rayas-Duarte, P., Uriyapongson, J., & Ramanathan, R. (2020). The effect of black rice water extract on surface color, lipid oxidation, microbial growth, and antioxidant activity of beef patties during chilled storage. Meat Science, 164, 108091.
• Pateiro, M., Bermudez, R., Lorenzo, J., & Franco, D. (2015). Effect of addition of natural antioxidants on the shelf-life of “chorizo”, a Spanish dry-cured sausage. Antioxidants, 4(1), 42–67.
• Pereira, D., Pinheiro, R. S., Heldt, L. F. S., Moura, C. de, Bianchin, M., Almeida, J. de F., dos Reis, A.S., Ribeiro, I.S., Haminiuk, C.W.I., & Carpes, S.T. (2017). Rosemary as natural antioxidant to prevent oxidation in chicken burgers. Food Science and Technology, 37, 17–23.
• Puupponen-Pimiä, R., Nohynek, L., Hartmann-Schmidlin, S., Kähkönen, M., Heinonen, M., Määttä-Riihinen, K., & Oksman-Caldentey, K.M. (2005). Berry phenolics selectively inhibit the growth of intestinal pathogens. Journal of Applied Microbiology, 98, 991-1000.
• Rahman, M.H., Alam, M.S., Monir, M.M., & Ahmed, K. (2021). Comprehensive effects of black cumin (Nigella sativa) and synthetic antioxidant on sensory and physicochemical quality of beef patties during refrigerant storage. Journal of Agriculture and Food Research, 4, 100145.
• Rahman, M.H., Hossain, M.M., Rahman, S.M.E., Amin, M.R., & Oh, D.H. (2015). Evaluation of Physicochemical Deterioration and Lipid Oxidation of Beef Muscle Affected by Freeze-thaw Cycles. Korean Society for Food Science of Animal Recources, 35(6), 772-782.
• Salejda, A.M., Kucharska, A.Z., & Krasnowska, G. (2018). Effect of Cornelian Cherry (Cornus mas L.) Juice on Selected Quality Properties of Beef Burgers. Journal of Food Quality, 2018, 1563651.
• Sarma, A.D., Mallick, A.R., & Ghosh, A.K. (2010). Free radicals and their role in different clinical conditions: an overview. International Journal of Pharma Sciences and Research, 1(3), 185-192.
• Sen, A. R., & Mandal, P. K. (2017). Use of natural antioxidants in muscle foods and their benefits in human health: An Overview. International Journal of Meat Science, 7, 1–5.
• Shacter, E. (2000). Quantification and significance of protein oxidation in biological samples. Drug Metabolism Reviews, 32(3–4), 307–326.
• Shimizu, H., & Iwamoto, S. (2022). Problems of Lipid Oxidation in Minced Meat Products for a Ready-made Meal during Cooking, Processing, and Storage. Reviews in Agricultural Science, 10, 24-35.
• Soladoye, O.P., Juarez, M.L., Aalhus, J.L., Shand, P., & Estevez, M. (2015). Protein Oxidation in Processed Meat: Mechanisms and Potential Implications on Human Health. Comprehensive Reviewsin Food Science and Food Safety, 14, 106-122.
• Stobnicka, A., & Gniewosz, M. (2018). Antimicrobial protection of minced pork meat with the use of Swamp Cranberry (Vaccinium oxycoccos L.) fruit and pomace extracts. Journal of Food Science and Technology, 55(1), 62-71.
• Sun, J., Chu, Y.F., Wu, X., & Liu, R.H. (2002). Antioxidant and antiproliferative activities of common fruits. Journal of Agricultural and Food Chemistry, 50, 7449-7454.
• Şahin, S., Samli, R., Birteksöz Tan, A. S., Barba, F. J., Chemat, F., Cravotto, G., & Lorenzo, J. M. (2017). Solvent-free microwave-assisted extraction of polyphenols from olive tree leaves: Antioxidant and antimicrobial properties. Molecules, 22, 1056–1068.
• Turan, E., & Şimşek, A. (2021). Effects of lyophilized black mulberry water extract on lipid oxidation, metmyoglobin formation, color stability, microbial quality and sensory properties of beef patties stored under aerobic and vacuum packaging conditions. Meat Science, 178, 108522.
• Turgut, S. S., Soyer, A., & Işıkcı, F. (2016). Effect of pomegranate peel extract on lipid and protein oxidation in beef meatballs during refrigerated storage. Meat Science, 116, 126–132.
• Utrera, M., Parra, V., & Estevez, M. (2014). Protein oxidation during frozen storage and subsequent processing of different beef muscles. Meat Science, 96(2), 812-820.
• Vieira, S.A., Zhang, G., & Decker, E.A. (2017). Biological Implications of Lipid Oxidation Products. Journal of the American Oil Chemists' Society, 94, 339-351.
• Villalobos-Delgado, L.H., González-Mondragón, E.G., Ramírez-Andrade, J., Salazar-Govea, A.Y., & Santiago-Castro, J.T. (2020). Oxidative stability in raw, cooked, and frozen ground beef using Epazote (Chenopodium ambrosioides L.) Meat Science, 168, 108187.
• Villasante, J., Ouerfelli, M., Bobet, A., Metón, I., & Almajano, M.P. (2020). The Effects of Pecan Shell, Roselle Flower and Red Pepper on the Quality of Beef Patties during Chilled Storage. Foods, 9, 1692-1709.
• Vinson, J.A., Su, X., Zubik, L., & Bose, P. (2001). Phenol antioxidant quantity and quality in foods: Fruits. Journal of Agricultural and Food Chemistry, 49, 5315-5321
• Wang, C., An, X., Gao, Z., Lı, Z., Tıan, S., & Lu, Y. (2022). Effects of ethanolic extract from onion skin on the quality characteristics of beef patties during refrigerated storage. Food Science and Technology, 42, e118121.
• Werenska, M., Okruszek, A., Haraf, G., Woloszyn, J., & Goluch, Z. (2022). Impact of frozen storage on oxidation changes of some components in goose meat. Poultry Science, 101(1), 101517.
• Witte, V.C., Krauze, G.F., & Bailey, M.E. (1970). A new extraction method for determining 2-thiobarbituric acid values of pork and beef during storage, Journal of Food Science, 35, 582–585.
• Zahid, M.A., Seo, J.K., Parvin, R., Ko, J., & Yang, H.S. (2019). Comparison of Butylated Hydroxytoluene, Ascorbic Acid, and Clove Extract as Antioxidants in Fresh Beef Patties at Refrigerated Storage. Food Science of Animal Resources, 39(5), 768-779.
• Zahid, M.A., Seo, J.K., Parvin, R., Ko, J., Park, J.Y., & Yang, H.S. (2020). Assessment of the Stability of Fresh Beef Patties with the Addition of Clove Extract During Frozen Storage. Food Science of Animal Resources, 40(4), 601-612.
• Zhang, H., Liang, Y., Li, X., & Kang, H. (2020). Antioxidant extract from cauliflower leaves effectively improve the stability of pork patties during refrigerated storage. Journal of Food Processing and Preservation, 44, e14510.
• Zaritzky, N. (2012). Physical–chemical principles in freezing D.W. Sun (Ed.), Handbook of frozen food processing and packaging, CRC Press, 3-38.