Biopreservative efficacy of grape (Vitis vinifera) and clementine mandarin orange (Citrus reticulata) by-product extracts in raw ground beef patties. (November 2021)

• Record Type: Journal Article
• Authors: Bambeni, Thandikhaya; Tayengwa, Tawanda; Chikwanha, Obert C.; Manley, Marena; Gouws, Pieter A.; Marais, Jeannine; Fawole, Olaniyi A.; Mapiye, Cletos
• Is Part Of: Meat science. Volume 181(2021)
• Publication Date: 2021-11
• Subjects: Antimicrobial -- Antioxidant -- Bioactive phytochemicals -- Fruit by-products -- Sensory evaluation; Meat -- Periodicals; Meat industry and trade -- Periodicals; Viande -- Périodiques; Viande -- Industrie -- Périodiques; Meat; Meat industry and trade; Periodicals; 641.36
• DOI: 10.1016/j.meatsci.2021.108609
• Languages: English
• ISSNs: 0309-1740

Abstract

Abstract: Beef patties were treated with 450 μg/g of extracts from grape ( Vitis vinifera ) seeds (GSE), pomace (GPE) or orange ( Citrus reticulata ) pomace (OPE) and compared to negative (no extract; CTR) and positive (sodium metabisulphite; SMB) controls for their effect on colour, lipid and protein oxidation and bacterial growth under simulated retail display conditions (4 °C) for 9 d, and sensory quality. Antioxidant activity and redness of beef patties increased in the order of CTR < OPE = GPE < GSE < SMB. The order of thiobarbituric acid reactive substances and carbonyl values were CTR > GPE = OPE > GSE > SBM, while that of bacterial counts were CTR > GSE = GPE > OPE > SMB. Retail display period had significant effect on all the shelf-life parameters. Overall, intensity of aroma, beef-like aroma and flavour in beef patties were highest in OPE. Results suggested that GSE and OPE could be commercially valorised as natural antioxidants and antibacterials in beef patties, respectively. Highlights: The efficacy of fruit by-product extracts in beef patties was evaluated. Grape seed extract (GSE) had greatest beef patty redness compared to other extracts. The GSE was more effective than other fruit extracts at retarding oxidation. Orange peel and pulp extract (OPE) was the most potent antibacterial extract. GSE and OPE had no and minor positive effects on sensory quality, respectively.