Evaluation of the antioxidant potential of natural food/plant extracts as compared with synthetic antioxidants and vitamin E in raw and cooked pork patties

• Published in: Meat science 2001-05, Vol.58 (1), p.45-52
• Main Authors: M cCarthy, T.L, Kerry, J.P., Kerry, J.F., Lynch, P.B., Buckley, D.J.
• Format: Article
• Language: English
• Subjects: BHA/BHT; Biological and medical sciences; Food additives; Food industries; Fundamental and applied biological sciences. Psychology; General aspects; Meat and meat product industries; Natural antioxidants; Vitamin E
• ISSN: 0309-1740; 1873-4138
• DOI: 10.1016/S0309-1740(00)00129-7

Antioxidant potential for previously identified optimum levels of aloe vera (AV), fenugreek (FGK), ginseng (G), mustard (M), rosemary (R), sage (S), soya protein (SPI), tea catechins (TC) and whey protein concentrate (WPC) were evaluated in raw and cooked patties manufactured from frozen pork. The optimum levels determined were: AV (0.25%), FGK (0.01%), G (0.25%), M (0.10%), R (0.10%), S (0.05%), SPI (0.10%), TC (0.25%) and WPC (4%). Test ingredients were evaluated against synthetic antioxidants butylated hydroxyanisole/butylated hydroxytoluene (BHA/BHT) (0.01%) and a supplemented meat containing natural antioxidant, α-tocopherol (1000 mg α-tocopheryl acetate/kg feed). Ranking the decreasing antioxidant effectiveness of added ingredients in raw patties on day 9 showed that: Control>G>SPI>FGK>AV>M>WPC>S>α-tocopherol>R>TC>BHA/BHT. Cooking resulted in a four-fold increase in TBARS values over raw patties with TC being the most effective antioxidant having significantly ( PSPI>G>FGK>α-tocopherol>AV>control>S>BHA/BHT>R>WPC>TC. BHA/BHT had the most beneficial effect on cooked meat redness with Hunter ‘a’ values being significantly ( PWPC>control>R>BHA/BHT>α-tocopherol>TC>AV>SPI>M>G>S on day 9. Hunter ‘L’ and ‘b’ values showed no significant trend over the storage period in either raw or cooked patties. The pH values of both raw and cooked pork control patties and products containing added test antioxidants were variable and while a number of trends were observed, no significant differences were recorded between samples.