Antioxidant and antibacterial activities of natural extracts: application in beef meatballs

The antioxidant and antibacterial effect of rosemary, orange and lemon extracts was investigated in cooked Swedish-style meatballs. Activity in a lard system was established for all the extracts and further determination of the development of rancidity as thiobarbituric acid reactive substances cons...

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Bibliographic Details
Published in:Meat science 2005-03, Vol.69 (3), p.371-380
Main Authors: Fernández-López, J., Zhi, N., Aleson-Carbonell, L., Pérez-Alvarez, J.A., Kuri, V.
Format: Article
Language:English
Subjects:
antibacterial properties
Antimicrobial
Antioxidant
antioxidant activity
Biological and medical sciences
Citrus
color
food acceptability
food contamination
Food industries
Food microbiology
food preservation
food spoilage
fruit extracts
Fundamental and applied biological sciences. Psychology
Garlic
ground beef
Lactic acid bacteria
lemons
lipid peroxidation
Meat and meat product industries
meat quality
microbial contamination
microorganisms
natural additives
oranges
plant extracts
rancidity
Rosemary
sensory evaluation
Spoilage
thiobarbituric acid-reactive substances
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Summary:The antioxidant and antibacterial effect of rosemary, orange and lemon extracts was investigated in cooked Swedish-style meatballs. Activity in a lard system was established for all the extracts and further determination of the development of rancidity as thiobarbituric acid reactive substances consistently showed that about 50% of the rancidity can be controlled by the citrus preparations. Two of the rosemary extracts (water soluble and oil soluble) were more effective with practically complete elimination of rancidity (TBA values) after a period of 12 days. Rosemary extract activity against lactic acid bacteria and Listeria but not Brochothrix thermosphacta was demonstrated in an agar diffusion test, but in the product only lactic acid bacteria counts were slightly reduced. Sensory analysis results, particularly aroma and acceptability scores, indicated the significant advantages in using rosemary and citrus extracts in rancidity-susceptible meat products.
ISSN:0309-1740
1873-4138
DOI:10.1016/j.meatsci.2004.08.004