Faculty of Veterinary Medicine, Univ. of Belgrade, Bulevar oslobodjenja 18, 11000, Belgrade, Serbia.
Inst. of Meat Hygiene and Technology, Kacanskog 13, Belgrade, Serbia.
J Food Sci. 2019 Sep;84(9):2467-2474. doi: 10.1111/1750-3841.14788. Epub 2019 Aug 26.
The antioxidant stability of minced pork treated with thyme and oregano essential oils (EOs) was determined. Minced pork containing different concentrations (0%, 0.3%, 0.6%, or 0.9%) of thyme (TEO) or oregano essential oil (OEO) and packaged under vacuum or modified atmosphere (MAP) (30%O /50%CO /20%N ) was evaluated within 15 days of refrigeration (3 ± 1 °C) storage. EOs were examined for scavenging capacity toward 2,2-diphenyl-1-picrylhydrazyl, nitric oxide radicals, and hydroxyl, and inhibition of lipid peroxidation and ferric ion reducing antioxidant power (butylated hydroxytoluene was used as positive controls). The order of antioxidative effectiveness was as follows: butylated hydroxytoluene > OEO > TEO, with significant differences between agents (P < 0.05). Lipid oxidation in meat was determined by monitoring malondialdehyde (MDA) formation and lipolysis was assessed by measuring the acidity index immediately and after 3, 6, 9, 12, and 15 days of storage. EOs significantly (P < 0.05) increased the stability of minced pork with respect to lipid oxidation compared with the control, and the antioxidative effect was dose-dependent. Moreover, vacuum packaging resulted in mince with significantly lower oxidation and lipolysis levels than modified atmosphere packaged mince (P < 0.05). The results demonstrate that both EOs examined effectively reduced lipid oxidation in raw pork mince after 2 weeks' storage. PRACTICAL APPLICATION: The natural food preservatives market is growing rapidly, as is high demand for organic foods. These results are likely to be of interest to the scientists, researchers, and persons who work in the meat industry. Results and discussion can contribute to a better understanding of antioxidative properties of essential oils in food model. Furthermore, no study has reported the effect of these MAP on pork oxidative stability.
研究了迷迭香和牛至精油（EOs）处理的碎猪肉的抗氧化稳定性。在 15 天的冷藏（3 ± 1°C）储存期内，评估了含有不同浓度（0％，0.3％，0.6％或 0.9％）迷迭香精油（TEO）或牛至精油（OEO）的碎猪肉，并采用真空或改良气氛（MAP）（30％O / 50％CO / 20％N）包装。EOs 被检查了对 2,2-二苯基-1-苦基肼，一氧化氮自由基和羟基的清除能力，以及对脂质过氧化和铁离子还原抗氧化能力的抑制作用（丁基化羟基甲苯被用作阳性对照）。抗氧化效果的顺序如下：丁基化羟基甲苯>OEO>TEO，各试剂之间存在显著差异（P <0.05）。通过监测丙二醛（MDA）的形成来确定肉中的脂质氧化，并且通过立即测量并在储存 3、6、9、12 和 15 天后测量酸度指数来评估脂解作用。与对照相比，EOs 显著（P <0.05）提高了碎猪肉的稳定性，抗氧化效果呈剂量依赖性。此外，与改良气氛包装的碎肉相比，真空包装的碎肉的氧化和脂解水平明显较低（P <0.05）。结果表明，在 2 周的储存期后，两种测试的精油都能有效降低生碎猪肉中的脂质氧化。实用意义：天然食品防腐剂市场正在迅速增长，对有机食品的需求也很高。这些结果可能会引起科学家，研究人员和肉类行业人员的兴趣。结果和讨论可以促进对食品模型中精油抗氧化特性的更好理解。此外，尚无研究报道这些 MAP 对猪肉氧化稳定性的影响。
