The pro-oxidant action of high-oxygen MAP on beef patties can be counterbalanced by antioxidant compounds from common hawthorn and rose hips

• DOI: 10.1016/j.meatsci.2023.109282
• Publication Date: 2023-07-14T01:37:02Z
• Authors: Christian Vallejo...; Mario Estévez; Sonia Ventanas; Sandra L. Martínez; David Morcuende
• Keywords: 2. Zero hunger; Oxidación de lípidos; 3309.03 Antioxidantes en Los Alimentos; Crataegus; 3309 Tecnología de Los Alimentos; Plant Extracts; Beef patties; Consumer perception; Crataegus monogyna; Color; Ascorbic Acid; Hamburguesas de ternera; Lipid oxidation; Antioxidants; Colour; Oxygen; Percepción del consumidor; 3309.14 Elaboración de Alimentos; Animals; Rosa canina; Cattle; 5308.02 Comportamiento del Consumidor; Oxidación de proteínas; Reactive Oxygen Species; Protein oxidation

The objective of this research was to evaluate the effectiveness of antioxidant-rich extracts from rose hip (Rosa canina L.; RC) and hawthorn (Crataegus monogyna Jacq.; CM) at minimizing the oxidative damage to proteins and lipids in beef patties subjected to a high‑oxygen (HiOx-MAP) and vacuum (Vacuum) packaging atmosphere. The extracts of RC and CM were characterized by quantifying bioactive compounds, namely, phenolic compounds, tocopherols and vitamin C. Both fruits had high concentrations of bioactive compounds, with RC having the highest total phenolic and vitamin C content. Yet, CM was the most efficient in protecting beef patties against protein carbonylation, reducing, as a result, the instrumental toughness in cooked beef patties. The use of CM and RC extracts in beef patties significantly improved consumer purchase intention in HiOx-MAP packaging systems. The use of CM and RC extracts or their combination in future research would be an effective antioxidant means to decrease the pro-oxidative effects caused by HiOx-MAP in red meat.