Roila Rossana, Sordini Beatrice, Esposto Sonia, Ranucci David, Primavilla Sara, Valiani Andrea, Taticchi Agnese, Branciari Raffaella, Servili Maurizio
Department of Veterinary Medicine, University of Perugia, Via San Costanzo 4, 06126 Perugia, Italy.
Department of Agricultural, Food and Environmental Sciences, University of Perugia, 06126 Perugia, Italy.
Foods. 2022 Aug 14;11(16):2447. doi: 10.3390/foods11162447.
The mincing process of raw meat favors microbial spoilage as well as chemical and enzymatic oxidation processes. In order to limit this degradative process, preservatives are routinely added to minced meat products. The role of olive mill wastewater polyphenolic extract as a replacement for synthetic preservatives in beef burger was assessed. The antioxidant capacity of the extract experimentally added to beef burger was evaluated using the oxygen radical absorbance capacity method (ORAC) to assess the shelf-life, while the lipid oxidation was measured by thiobarbituric reactive substance (TBAR) determination. The antimicrobial activity was assayed by means of classical methods and predictive microbiology. The experimental addition of polyphenolic extract led to 62% lower lipid oxidation and 58% higher antioxidant capacity; it also successfully modulated spoilage microbial populations with an average growth reduction of 15% on day 7. Results indicate that olive mill wastewater polyphenolic extracts could be added to raw ground beef meat to act as natural antioxidants and to modulate microbial growth.
生肉的切碎过程有利于微生物腐败以及化学和酶促氧化过程。为了限制这种降解过程，通常会在碎肉制品中添加防腐剂。评估了橄榄榨油厂废水多酚提取物作为牛肉汉堡中合成防腐剂替代品的作用。使用氧自由基吸收能力法（ORAC）评估实验性添加到牛肉汉堡中的提取物的抗氧化能力，以评估保质期，同时通过硫代巴比妥酸反应性物质（TBAR）测定来测量脂质氧化。通过经典方法和预测微生物学测定抗菌活性。实验性添加多酚提取物使脂质氧化降低了62%，抗氧化能力提高了58%；它还成功调节了腐败微生物种群，在第7天平均生长减少了15%。结果表明，橄榄榨油厂废水多酚提取物可以添加到生牛肉末中，作为天然抗氧化剂并调节微生物生长。
