Effects of lingonberry extract on the antioxidant capacity of meat paste
Introduction. Modern meat scientists are currently interested in combining meat raw materials with plant ingredients to enrich products with biologically active substances of natural origin, including antioxidants. In this regard, we studied the antioxidant capacity of a dry lingonberry marc extract...
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| Format: | Article |
| Language: | English |
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Kemerovo State University
2020-10-01
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| Series: | Foods and Raw Materials |
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| Online Access: | http://jfrm.ru/files/archive/16/Bazhenov%D0%B0.pdf |
| _version_ | 1818410951407304704 |
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| author | Bazhenovа Bayana A. Zhamsaranova Sesegma D. Zabalueva Yuliya Yu. Gerasimov Alexander V. Zambulaeva Natalya D. |
| author_facet | Bazhenovа Bayana A. Zhamsaranova Sesegma D. Zabalueva Yuliya Yu. Gerasimov Alexander V. Zambulaeva Natalya D. |
| author_sort | Bazhenovа Bayana A. |
| collection | DOAJ |
| description | Introduction. Modern meat scientists are currently interested in combining meat raw materials with plant ingredients to enrich products with biologically active substances of natural origin, including antioxidants. In this regard, we studied the antioxidant capacity of a dry lingonberry marc extract introduced into meat paste and analyzed its effects on the product’s color and stability during storage.
Study objects and methods. Our objects of study were a dry lingonberry marc extract originating in the Republic of Buryatia, forcemeat, and a ready-made paste in a casing. The extract was obtained by water-alcohol extraction using microwave irradiation. We investigated the physicochemical characteristics of the dry extract, including its contents of phenolic compounds, benzoic acid, and antioxidants.
Results and discussion. During the experiment, we analyzed the extract’s effect on the paste’s total antioxidant capacity, coloring, and shelf life. The results showed that increasing the extract’s amount from 0.1% to 0.4% changed the color of the paste from gray-brown to purple-brown, respectively, due to anthocyanins. In further tests, we used a 0.2% concentration of lingonberry extract – the optimal amount that retained the usual brown color of the paste while increasing the content of antioxidant substances. Then, we analyzed the degree of fat oxidation in the paste samples made with and without sodium lactate during storage. According to the results, the lingonberry marc extract used without the acidity regulator and with it inhibited lipid oxidation by 12.7% and 20%, respectively, by neutralizing free radicals. Finally, we tested the presence of pathogenic microorganisms in the end products. We detected no E. coli bacteria in the samples and found an inhibited growth of mesophilic anaerobic and facultative anaerobic microorganisms due to the extract’s bactericidal effect established in Our earlier studies.
Conclusion. Thus, our results indicated that the dry lingonberry marc extract introduced into meat paste increased the product’s total antioxidant capacity and improved its stability during storage. |
| first_indexed | 2024-12-14T10:23:41Z |
| format | Article |
| id | doaj.art-9ec4480cbb9546e594f32b722c811159 |
| institution | Directory Open Access Journal |
| issn | 2308-4057 2310-9599 |
| language | English |
| last_indexed | 2024-12-14T10:23:41Z |
| publishDate | 2020-10-01 |
| publisher | Kemerovo State University |
| record_format | Article |
| series | Foods and Raw Materials |
| spelling | doaj.art-9ec4480cbb9546e594f32b722c8111592022-12-21T23:06:27ZengKemerovo State UniversityFoods and Raw Materials2308-40572310-95992020-10-018225025810.21603/2308-4057-2020-2-250-258Effects of lingonberry extract on the antioxidant capacity of meat pasteBazhenovа Bayana A. 0https://orcid.org/0000-0001-7380-5959Zhamsaranova Sesegma D. 1https://orcid.org/0000-0002-0574-1575Zabalueva Yuliya Yu. 2https://orcid.org/0000-0001-5366-8811Gerasimov Alexander V. 3https://orcid.org/0000-0002-4973-2662Zambulaeva Natalya D. 4https://orcid.org/0000-0003-1807-2267East Siberia State University of Technology and ManagementEast Siberia State University of Technology and ManagementK.G. Razumovsky Moscow State University of technologies and management (the First Cossack University)East Siberia State University of Technology and ManagementThe Institute of General and Experimental Biology of the Siberian Branch of the Russian Academy of SciencesIntroduction. Modern meat scientists are currently interested in combining meat raw materials with plant ingredients to enrich products with biologically active substances of natural origin, including antioxidants. In this regard, we studied the antioxidant capacity of a dry lingonberry marc extract introduced into meat paste and analyzed its effects on the product’s color and stability during storage. Study objects and methods. Our objects of study were a dry lingonberry marc extract originating in the Republic of Buryatia, forcemeat, and a ready-made paste in a casing. The extract was obtained by water-alcohol extraction using microwave irradiation. We investigated the physicochemical characteristics of the dry extract, including its contents of phenolic compounds, benzoic acid, and antioxidants. Results and discussion. During the experiment, we analyzed the extract’s effect on the paste’s total antioxidant capacity, coloring, and shelf life. The results showed that increasing the extract’s amount from 0.1% to 0.4% changed the color of the paste from gray-brown to purple-brown, respectively, due to anthocyanins. In further tests, we used a 0.2% concentration of lingonberry extract – the optimal amount that retained the usual brown color of the paste while increasing the content of antioxidant substances. Then, we analyzed the degree of fat oxidation in the paste samples made with and without sodium lactate during storage. According to the results, the lingonberry marc extract used without the acidity regulator and with it inhibited lipid oxidation by 12.7% and 20%, respectively, by neutralizing free radicals. Finally, we tested the presence of pathogenic microorganisms in the end products. We detected no E. coli bacteria in the samples and found an inhibited growth of mesophilic anaerobic and facultative anaerobic microorganisms due to the extract’s bactericidal effect established in Our earlier studies. Conclusion. Thus, our results indicated that the dry lingonberry marc extract introduced into meat paste increased the product’s total antioxidant capacity and improved its stability during storage.http://jfrm.ru/files/archive/16/Bazhenov%D0%B0.pdfmeat productsberry extractlingonberrypastephenolic compoundsantioxidantsoxidationperoxide value |
| spellingShingle | Bazhenovа Bayana A. Zhamsaranova Sesegma D. Zabalueva Yuliya Yu. Gerasimov Alexander V. Zambulaeva Natalya D. Effects of lingonberry extract on the antioxidant capacity of meat paste Foods and Raw Materials meat products berry extract lingonberry paste phenolic compounds antioxidants oxidation peroxide value |
| title | Effects of lingonberry extract on the antioxidant capacity of meat paste |
| title_full | Effects of lingonberry extract on the antioxidant capacity of meat paste |
| title_fullStr | Effects of lingonberry extract on the antioxidant capacity of meat paste |
| title_full_unstemmed | Effects of lingonberry extract on the antioxidant capacity of meat paste |
| title_short | Effects of lingonberry extract on the antioxidant capacity of meat paste |
| title_sort | effects of lingonberry extract on the antioxidant capacity of meat paste |
| topic | meat products berry extract lingonberry paste phenolic compounds antioxidants oxidation peroxide value |
| url | http://jfrm.ru/files/archive/16/Bazhenov%D0%B0.pdf |
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