Biopreservative efficacy of grape (Vitis vinifera) and clementine mandarin orange (Citrus reticulata) by-product extracts in raw ground beef patties

Thandikhaya Bambeni; Tawanda Tayengwa; Obert C Chikwanha; Marena Manley; Pieter A Gouws; Jeannine Marais; Olaniyi A Fawole; Cletos Mapiye

doi:10.1016/j.meatsci.2021.108609

Biopreservative efficacy of grape (Vitis vinifera) and clementine mandarin orange (Citrus reticulata) by-product extracts in raw ground beef patties

Meat Sci. 2021 Nov:181:108609. doi: 10.1016/j.meatsci.2021.108609. Epub 2021 Jun 16.

Authors

Thandikhaya Bambeni¹, Tawanda Tayengwa¹, Obert C Chikwanha¹, Marena Manley², Pieter A Gouws², Jeannine Marais², Olaniyi A Fawole³, Cletos Mapiye⁴

Affiliations

¹ Department of Animal Sciences, Faculty of AgriSciences, Stellenbosch University, Private Bag X1, Matieland 7602, South Africa.
² Department of Food Science, Faculty of AgriSciences, Stellenbosch University, Private Bag X1, Matieland 7602, South Africa.
³ Postharvest Research Laboratory, Department of Botany and Plant Biotechnology, Faculty of Sciences, University of Johannesburg, Private Bag 524, Auckland Park 2006, South Africa.
⁴ Department of Animal Sciences, Faculty of AgriSciences, Stellenbosch University, Private Bag X1, Matieland 7602, South Africa. Electronic address: cmapiye@sun.ac.za.

PMID: 34147962
DOI: 10.1016/j.meatsci.2021.108609

Abstract

Beef patties were treated with 450 μg/g of extracts from grape (Vitis vinifera) seeds (GSE), pomace (GPE) or orange (Citrus reticulata) pomace (OPE) and compared to negative (no extract; CTR) and positive (sodium metabisulphite; SMB) controls for their effect on colour, lipid and protein oxidation and bacterial growth under simulated retail display conditions (4 °C) for 9 d, and sensory quality. Antioxidant activity and redness of beef patties increased in the order of CTR < OPE = GPE < GSE < SMB. The order of thiobarbituric acid reactive substances and carbonyl values were CTR > GPE = OPE > GSE > SBM, while that of bacterial counts were CTR > GSE = GPE > OPE > SMB. Retail display period had significant effect on all the shelf-life parameters. Overall, intensity of aroma, beef-like aroma and flavour in beef patties were highest in OPE. Results suggested that GSE and OPE could be commercially valorised as natural antioxidants and antibacterials in beef patties, respectively.

Keywords: Antimicrobial; Antioxidant; Bioactive phytochemicals; Fruit by-products; Sensory evaluation.

MeSH terms

Animals
Anti-Infective Agents
Antioxidants / analysis
Bacterial Load
Cattle
Citrus*
Color
Food Preservatives*
Meat Products / analysis*
Meat Products / microbiology
Oxidation-Reduction
Plant Extracts
Sulfites
Vitis*

Substances

Anti-Infective Agents
Antioxidants
Food Preservatives
Plant Extracts
Sulfites
sodium metabisulfite