Are commercial plant extracts efficient antioxidants in cooked and frozen beef, pork, chicken and mechanically deboned chicken meat patties?

Food and Humanity Pub Date : 2025-01-27 DOI:10.1016/j.foohum.2025.100514

Camila S. Paglarini , Vitor A.S. Vidal , Iramaia A. Neri-Numa , Glaucia M. Pastore , Marise A.R. Pollonio

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Abstract

The aim of this study was to evaluate the effect of adding commercial plant-derived extracts on the oxidative stability of cooked and frozen patties made with beef, pork, chicken or mechanically deboned chicken meat (MDCM). Efficiency of natural antioxidants (grape, rosemary, green tea and mate) at 0.125 % w/w and synthetic antioxidant BHT (0.01 % lipid base) were studied. Flaxseed oil (5 %) was added to all treatments, in order to accelerate the oxidative process. In cooked and frozen patties, the effectiveness of commercial plant-derived antioxidants was greater than that of BHT. The mate extract inhibited oxidation in cooked products with less intensity compared to the other extracts, but it proved to be effective. In the case of frozen raw products made with pork, the mate extract acted as a pro-oxidant, being effective on other types of frozen patties. The addition of natural extracts proved to be a healthy option to maintain the oxidative stability of patties.

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商业植物提取物在煮熟的和冷冻的牛肉、猪肉、鸡肉和机械去骨的鸡肉馅饼中是有效的抗氧化剂吗？

本研究的目的是评估添加商业植物提取物对牛肉、猪肉、鸡肉或机械去骨鸡肉（MDCM）制成的熟肉饼和冷冻肉饼的氧化稳定性的影响。研究了天然抗氧化剂（葡萄、迷迭香、绿茶和马黛）在0.125 % w/w和合成抗氧化剂BHT（0.01 %脂基）的效率。在所有处理中添加亚麻籽油（5 %），以加速氧化过程。在煮熟的和冷冻的肉饼中，商业植物来源的抗氧化剂的有效性大于BHT。与其他提取物相比，马黛茶提取物抑制熟产品氧化的强度较小，但被证明是有效的。在用猪肉制成的冷冻原料产品中，马偶提取物起到了促氧化剂的作用，对其他类型的冷冻肉饼也有效。添加天然提取物被证明是保持肉饼氧化稳定性的健康选择。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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Food and Humanity

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