Effectiveness of Sprayed Bioactive Fruit Extracts in Counteracting Protein Oxidation in Lamb Cutlets Subjected to a High-Oxygen MAP

Protein oxidation: The effect of different preservation methods or phenolic additives during chilled and frozen storage of meat/meat products

Lipid and protein oxidation have significant effects on the shelf-life and nutritional value of meat and meat products. While lipid oxidation has been extensively studied, it has been recognized that proteins are also susceptible to oxidation. However, the precise mechanisms of oxygen-induced amino acid and protein modifications in the food matrix remain unclear. This review comprehensively explores the impact of various preservation techniques, including high hydrostatic pressure (HHP), irradiation (IR), and modified atmosphere packaging (MAP), on protein oxidation during chilled or frozen storage of meat products. While these techniques have shown promising results in extending shelf-life, their effects on protein oxidation are dose-dependent and must be carefully controlled to maintain product quality. Preservation techniques involving the use of phenolic additives have demonstrated synergistic effects in mitigating protein oxidation during storage. Notably, natural phenolic additives have shown comparable efficacy compared to artificial antioxidants. Additionally, incorporating phenolic additives into bio-edible films has shown promise in combating protein oxidation.

Phytochemicals and bioactive constituents in food packaging - A systematic review

Designing and manufacturing functional bioactive ingredients and pharmaceuticals have grown worldwide. Consumers demand for safe ingredients and concerns over harmful synthetic additives have prompted food manufacturers to seek safer and sustainable alternative solutions. In recent years the preference by consumers to natural bioactive agents over synthetic compounds increased exponentially, and consequently, naturally derived phytochemicals and bioactive compounds, with antimicrobial and antioxidant properties, becoming essential in food packaging field. In response to societal needs, packaging needs to be developed based on sustainable manufacturing practices, marketing strategies, consumer behaviour, environmental concerns, and the emergence of new technologies, particularly bio- and nanotechnology. This critical systematic review assessed the role of antioxidant and antimicrobial compounds from natural resources in food packaging and consumer behaviour patterns in relation to phytochemical and biologically active substances used in the development of food packaging. The use of phytochemicals and bioactive compounds inside packaging materials used in food industry could generate unpleasant odours derived from the diffusion of the most volatile compounds from the packaging material to the food and food environment. These consumer concerns must be addressed to understand minimum concentrations that will not affect consumer sensory and aroma negative perceptions. The research articles were carefully chosen and selected by following the Preferred Reporting Items for Systematic Reviews (PRISMA) guidelines.

The pro-oxidant action of high-oxygen MAP on beef patties can be counterbalanced by antioxidant compounds from common hawthorn and rose hips

The objective of this research was to evaluate the effectiveness of antioxidant-rich extracts from rose hip (Rosa canina L.; RC) and hawthorn (Crataegus monogyna Jacq.; CM) at minimizing the oxidative damage to proteins and lipids in beef patties subjected to a high‑oxygen (HiOx-MAP) and vacuum (Vacuum) packaging atmosphere. The extracts of RC and CM were characterized by quantifying bioactive compounds, namely, phenolic compounds, tocopherols and vitamin C. Both fruits had high concentrations of bioactive compounds, with RC having the highest total phenolic and vitamin C content. Yet, CM was the most efficient in protecting beef patties against protein carbonylation, reducing, as a result, the instrumental toughness in cooked beef patties. The use of CM and RC extracts in beef patties significantly improved consumer purchase intention in HiOx-MAP packaging systems. The use of CM and RC extracts or their combination in future research would be an effective antioxidant means to decrease the pro-oxidative effects caused by HiOx-MAP in red meat.

Flavor formation based on lipid in meat and meat products: A review

Meat product is popular throughout the world due to its unique taste. Flavor is one of the most important quality characteristics of meat products and also is a key influencing factor in the overall acceptability of meat products. The flavor of meat products is formed by precursors undergoing a series of complex reactions. During meat product processing, lipids are hydrolyzed by lipase to produce flavor precursors such as free fatty acid, then further oxidized to form volatile flavor compounds. This review summarizes lipolysis, lipid oxidation, and interaction of lipid with Maillard reaction and amino acid during meat products processing and storage as well as influencing factors on lipid degradation including raw meat (source of meat, feeding pattern, and castration), processing methods (thermal processing, nonthermal processing, salting, and fermentation) and additives. Meanwhile, the volatile compounds produced by lipids in meat products including aldehydes, alcohols, ketones, and hydrocarbons are summed up. Analytical methods of volatile compounds and the application of lipidomics analysis in mechanisms of flavor formation of meat products are also reviewed. PRACTICAL APPLICATIONS: Flavor is one of the most important quality characteristics of meat products, which influences the acceptability of meat products for consumption. Lipids play an important role in the flavor formation of meat products. Understanding the relationship between flavor compounds and changes in lipid compositions during the processing and storage of meat products will be helpful to control the quality of meat products.

Effects of white ginseng on quality characteristics and volatile flavor compounds of roast chickens

The purpose of this study was to investigate the effects of white ginseng addition (1%, 1.5%, 2%, 2.5% and 3% of meat weight) on the physical and chemical properties of roast chickens. The parameters studied were basic characteristics (salting absorptivity, texture, shear force, pH and sensory evaluation), lipid and protein oxidation, volatile compounds and ginsenoside content. Headspace solid phase micro-extraction and gas chromatography-mass spectrometry (GC-MS) were used to identify the flavor compounds of samples. The changes in physical and chemical properties showed that white ginseng had a positive effect on the quality of roast chickens. The oxidation rate of lipid and protein decreased with the increase of white ginseng addition. In addition, the contents of Ginsenoside Rg1 (Rg1), Ginsenoside Re (Re) and Ginsenoside Rb1 (Rb1) in samples were 5.763 μg/g, 6.047 μg/g and 8.447 μg/g, respectively. Obtained data evidenced the possibility of improvement of the quality characteristics and enrichment of the flavor of roast chickens by adding white ginseng.

Supplementary Information

The online version contains supplementary material available at 10.1007/s13197-022-05394-4.

Protein Oxidation in Foods: Mechanisms, Consequences, and Antioxidant Solutions

Protein oxidation in foods remains a topic of the utmost scientific interest [...].

Critical overview of the use of plant antioxidants in the meat industry: Opportunities, innovative applications and future perspectives

The number of articles devoted to study the effect of "natural antioxidants" on meat systems has remarkably increased in the last 10 years. Yet, a critical review of literature reveals recurrent flaws in regards to the rationale of the application, the experimental design, the characterisation of the plant sources, the discussion of the molecular mechanisms and of the potential benefits. The selection of the appropriate source of these antioxidants and the identification of their bioactive constituents, are essential to understand their mode of action and set effective and safe doses. The methodological approach should also be planned with care as the recorded effects and main conclusions largely depend on the accuracy and specificity of the methods. This article aims to critically review the recent advances in the application of plant antioxidants in meat and meat products and briefly covers current trends of innovative application and future trends.