Antioxidant effect of acerola fruit powder, rosemary and licorice extract in caiman meat nuggets containing mechanically separated caiman meat

Gilmar Borges de Paiva; Marco Antonio Trindade; Javier Telis Romero; Andrea Carla da Silva-Barretto

doi:10.1016/j.meatsci.2020.108406

Antioxidant effect of acerola fruit powder, rosemary and licorice extract in caiman meat nuggets containing mechanically separated caiman meat

Meat Sci. 2021 Mar:173:108406. doi: 10.1016/j.meatsci.2020.108406. Epub 2020 Dec 10.

Authors

Gilmar Borges de Paiva¹, Marco Antonio Trindade², Javier Telis Romero³, Andrea Carla da Silva-Barretto⁴

Affiliations

¹ Department of Food Technology and Engineering, UNESP - São Paulo State University, Street Cristóvão Colombo, 2265, Zip Code 15054-000 São José do Rio Preto, SP, Brazil; Federal Institute of Education, Science and Technology of Mato Grosso - IFMT, Highway MT 235, KM 12, Rural Zone, ZiP Code 78360-000 Campo Novo do Parecis, MT, Brazil.
² Department of Food Engineering, College of Animal Science and Food Engineering of University of São Paulo, Avenue Duque de Caxias Norte 225, Zip Code 13635-900 Pirassununga, SP, Brazil.
³ Department of Food Technology and Engineering, UNESP - São Paulo State University, Street Cristóvão Colombo, 2265, Zip Code 15054-000 São José do Rio Preto, SP, Brazil.
⁴ Department of Food Technology and Engineering, UNESP - São Paulo State University, Street Cristóvão Colombo, 2265, Zip Code 15054-000 São José do Rio Preto, SP, Brazil. Electronic address: andrea.carla@unesp.br.

PMID: 33338780
DOI: 10.1016/j.meatsci.2020.108406

Abstract

The aim of this work was to evaluate the antioxidant effect of acerola fruit powder, rosemary and licorice extract in caiman meat nuggets containing high amounts of mechanically separated caiman meat (MSCM) during 120 days of frozen storage. Five treatments were prepared: a control without antioxidant (CON), sodium erythorbate at 500 mg/kg (ERY), acerola fruit powder at 500 mg/kg (AFP), with licorice extract at 500 mg/kg (LIE) and rosemary extract at 500 mg/kg (ROE). The addition of natural antioxidants increased color, cohesiveness, and decreased TBARS values. The redness values were higher for LIE and these values were different to the CON. Nuggets with licorice extract had significantly lower TBARS values at the end of the storage period compared to the control. All the treatments were similar in sensory analysis, with good acceptability. These results indicate licorice extract used in caiman meat nuggets containing a high amount of MSCM caiman has the potential to improve quality during frozen storage.

Keywords: Caiman; Color parameters; Exotic meat products; Lipid oxidation; Sensory acceptance.

MeSH terms

Alligators and Crocodiles
Animals
Antioxidants / chemistry*
Food Storage
Freezing / adverse effects*
Glycyrrhiza / chemistry
Malpighiaceae / chemistry
Meat Products / analysis*
Plant Extracts / chemistry*
Rosmarinus / chemistry
Thiobarbituric Acid Reactive Substances / analysis

Substances

Antioxidants
Plant Extracts
Thiobarbituric Acid Reactive Substances