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Effect of borage and green tea aqueous extracts on the quality of lamb leg chops displayed under retail conditions

2017; Elsevier BV; Volume: 129; Linguagem: Inglês

10.1016/j.meatsci.2017.03.003

1873-4138

Marc Bellés, V. Alonso, Pedro Roncalés, José Antonio Beltrán,

Food Quality and Safety Studies

Different concentrations of two aqueous extracts from green tea leaves and borage seeds with potential antioxidant activity were evaluated in lamb leg chops. Chops were sprayed with 0.005, 0.05, 0.5, 5% (p/v) green tea extracts (T) and 0.5, 5 and 10% (p/v) borage seed extracts (B) and displayed under retail conditions for 13 days. Total polyphenols, TBARS, colour, microbial and sensory analyses were performed. The extracts showed a concentration-dependent action; the minimum concentration of polyphenols which significantly reduced lipid oxidation was 2.08 mg GAE/100 cm2 of meat. Both 0.5% T and 10% B limited colour deterioration, reducing also metmyoglobin formation. The extracts showed no antimicrobial effect, exceeding microbial counts of 7 log CFU/cm2 at 13 days of display. Sensory analyses determined that none of the extracts added herb odours or flavours to lamb. In conclusion, 0.5% T or 10% B extracts extended lamb shelf life from 8 to 11 days, so both would be recommended for lamb chops preservation.