Effect of Grape Seed Extract on Oxidative Stability of Meat Systems and a Model System
type: CreativeWork
description: "This research focuses on the addition of natural plant extract high in polyphenol content to meat systems and to a model system to determine weather grape seed extract (GS) at low concentrations could significantly reduce lipid oxidation, and to clarify to what extent pro- and anti-oxidant substances normally present in meats could influence the results. Three experiments were conducted evaluating the effect of (GS) on refrigerated cooked beef and pork patties, frozen raw beef and pork patties, and a model system. The effect of GS (0.01 and 0.02%) on the beef and pork patties was compared to oleoresin rosemary (OR; 0.02%) and water-soluble oregano extract (WS; 0.02%), and the effect of GS (0.02, 0.05 and 0.10%) on the model system was compared with a mixture butylated hydroxyaniline (BHA, 0.01%) and butylated hydroxytoluene (BHT, 0.01%; BHA:BHT). GS 0.02% exhibited the highest degree of control of oxidative rancidity in refrigerated cooked beef and pork patties and in frozen raw beef and pork patties, but not in the model system. WS 0.02% showed an intermediate lipid oxidation delay while OR 0.02% showed almost none, only exhibited a little control in frozen raw pork patties. Additionally, GS reduced off-odors (rancidity and wet cardboard in cooked beef patties, and grassy in cooked beef and pork patties) associated with lipid oxidation as compared to OR and WS. GS did not change instrumental or visual red color of either the refrigerated cooked or frozen raw patties. It reduced visual green discoloration in refrigerated cooked beef patties. Therefore, GS 0.02% has the potential to reduce oxidative rancidity and improve shelf life of refrigerated cooked beef and pork patties, and of frozen raw beef and pork patties. However, a higher concentration (0.05%) was required for the model system to achieve a reduction in lipid oxidation similar to that found in a meat system (beef patties) with GS 0.02%. Moreover, GS showed the same oxidation inhibition as the BHA:BHT mix…
abstract: "This research focuses on the addition of natural plant extract high in polyphenol content to meat systems and to a model system to determine weather grape seed extract (GS) at low concentrations could significantly reduce lipid oxidation, and to clarify to what extent pro- and anti-oxidant substances normally present in meats could influence the results. Three experiments were conducted evaluating the effect of (GS) on refrigerated cooked beef and pork patties, frozen raw beef and pork patties, and a model system. The effect of GS (0.01 and 0.02%) on the beef and pork patties was compared to oleoresin rosemary (OR; 0.02%) and water-soluble oregano extract (WS; 0.02%), and the effect of GS (0.02, 0.05 and 0.10%) on the model system was compared with a mixture butylated hydroxyaniline (BHA, 0.01%) and butylated hydroxytoluene (BHT, 0.01%; BHA:BHT). GS 0.02% exhibited the highest degree of control of oxidative rancidity in refrigerated cooked beef and pork patties and in frozen raw beef and pork patties, but not in the model system. WS 0.02% showed an intermediate lipid oxidation delay while OR 0.02% showed almost none, only exhibited a little control in frozen raw pork patties. Additionally, GS reduced off-odors (rancidity and wet cardboard in cooked beef patties, and grassy in cooked beef and pork patties) associated with lipid oxidation as compared to OR and WS. GS did not change instrumental or visual red color of either the refrigerated cooked or frozen raw patties. It reduced visual green discoloration in refrigerated cooked beef patties. Therefore, GS 0.02% has the potential to reduce oxidative rancidity and improve shelf life of refrigerated cooked beef and pork patties, and of frozen raw beef and pork patties. However, a higher concentration (0.05%) was required for the model system to achieve a reduction in lipid oxidation similar to that found in a meat system (beef patties) with GS 0.02%. Moreover, GS showed the same oxidation inhibition as the BHA:BHT mix…
author: Rojas Monroy, Martha Cecilia
language: eng
keywords: Agriculture, Food Science and Technology
date published: 2015-09-25T21:10:08Z
date modified: 2026-07-22T22:26:21Z
provider: University of Illinois - Urbana-Champaign
publisher: Networked Digital Library of Theses and Dissertations
type: WebPage
source organization: University of Illinois at Urbana-Champaign

PropertyValue
property ID: Handle
value: http://hdl.handle.net/2142/83709