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Potential Applications of Plant Based Derivatives as Fat Replacers, Antioxi-dants and Antimicrobials in Fresh and Processed Meat Products

Desugari Hygreeva, M.C. Pandey, K. Radhakrishna

PII: S0309-1740(14)00109-0DOI: doi: 10.1016/j.meatsci.2014.04.006Reference: MESC 6403

To appear in: Meat Science

Received date: 25 April 2013Revised date: 15 April 2014Accepted date: 23 April 2014

Please cite this article as: Hygreeva, D., Pandey, M.C. & Radhakrishna, K., Po-tential Applications of Plant Based Derivatives as Fat Replacers, Antioxidants andAntimicrobials in Fresh and Processed Meat Products, Meat Science (2014), doi:10.1016/j.meatsci.2014.04.006

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Potential Applications of Plant Based Derivatives as Fat Replacers, Antioxidants and

Antimicrobials in Fresh and Processed Meat Products

Desugari Hygreeva, M.C. Pandey and K. Radhakrishna

Freeze Drying and Animal Products Technology Division, Defence Food Research Laboratory,

Mysore, India.

Abstract

Growing concern about diet and health has led to development of healthier food

products. In general consumer perception towards the intake of meat and meat products is

unhealthy because it may increase the risk of diseases like cardio vascular diseases, obesity and

cancer, because of its high fat content (especially saturated fat) and added synthetic antioxidants

and antimicrobials. Addition of plant derivatives having antioxidant components including

vitamins A, C and E, minerals, polyphenols, flavanoids and terpenoids in meat products may

decrease the risk of several degenerative diseases. To change consumer attitudes towards meat

consumption, the meat industry is undergoing major transformations to meet consumer

preferences by addition of non meat ingredients as animal fat replacers and natural antioxidants

and antimicrobials, preferably derived from plant sources to enhance the nutritional quality and

shelf stability of meat products.

Key words: Plant derivatives; Meat products; Natural antioxidants; Lipid oxidation; Vegetable

oils; Natural antimicrobials and Microbial spoilage.

Address correspondence to: Desugari Hygreeva, Freeze Drying and Animal Products

Technology Division, Defence Food Research Laboratory, Mysore-570011, Karnataka, India.

Tel: +919886813258; Fax: +9108212473468; E- mail: hayagreevafoodtech@gmail.com

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1. Introduction

Changes in lifestyle and eating habits of human beings, has been shown by researchers

and health organizations (World Health Organization (WHO), Food And Agriculture

Organization (FAO)) to be the major cause of increases of diseases like, obesity, cancer, cardio

vascular failures,(Jimenez-Colmenero, Muniz, Alonso & Collaborators, 2010; WHO, 2003).

Nowadays people are showing greater interest in foods that contain bioactive or functional

components which will give additional benefits to their health status (Cofrades et al., 2008). As

Hippocrates said ‘let food be thy medicine and medicine be thy food’ is now seen in the

development of healthier, functional food products. Food products are important and suitable

vehicles for the human beings to carry and deliver the essential nutrients that may improve their

wellbeing. Among foods, meat and meat products occupy a prominent position in the human diet

because of their high quality protein content, essential amino acids and excellent source of B-

group vitamins, minerals and other nutrients, (Zhang et al., 2010). Many consumers believe

meat and meat product consumption is unhealthy, because of their high animal fat, cholesterol,

synthetic antioxidants and antimicrobials contents which may be associated with the several

degenerative diseases (Serrano et al., 2007). Food technologists and nutritionists have been

making great efforts to develop novel meat products with low fat and low sodium contents

containing natural antioxidants and antimicrobials and enriched with dietary fibre and ω-3 and ω

-6 fatty acids.(Fig 1).

Development of healthy food products is possible in two ways - one is decreasing the

undesired substances and other is by increasing the levels of desired healthier components

(Decker & Park, 2010). This strategy could be employed for the development of healthier meat

products.

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Presently researchers are showing great interest in the utilization of plant based

derivatives derived from nuts, fruits, vegetables, herbs and spices for the development of

modified and healthier meat products with improved shelf life (Fig. 2). The present review aims

to evaluate the present scenario in meat research for the development of healthier and shelf stable

meat products by the successful utilization of plant based materials/ derivatives.

2. Effects of Plant based derivatives on lipid oxidation and shelf life extension of meat

products

Among foods, meat is one of the most prone to bacterial spoilage and oxidative

deterioration under normal storage conditions (Fung, 2010). Lipid oxidation is a chemical

process that involves the development of off odors and decreases the acceptability of meat and

meat products by deterioration of their color, texture and nutritive value (Kanner, 1994). Meat

and meat products when subjected to processing (heat) and storage undergo changes in their

physical and chemical characteristics that leads to development of oxygenated free radicals

which initiate the oxidation of polyunsaturated fatty acids while destruction of the natural

antioxidant systems. In general, development of shelf stable meat products involves the use of

synthetic polyphenolic antioxidants such as butylated hydroxy anisole (BHA), butylated

hydroxyl toluene (BHT) and tertiary butyl hydroxy quinine (TBHQ) to delay lipid oxidation, by

reacting with the free radicals and chelating metal ions such as, copper and iron which act as

catalysts of the oxidation process. However consumer concerns about the safety of synthetic

antioxidants in foods, led to the utilization of natural antioxidants in meat and meat products as

alternative antioxidants to preserve the food, with additional health benefits. For instance

consumption of plant extracts that are rich in natural phenolic compounds (eg- grape seed

extract, green tea extract, black currant extract) are reported to decrease the risk of several

degenerative diseases such as obesity, atherosclerosis and cancers and extend the shelf life of

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meat and meat products by delaying oxidation and microbial spoilage (Bagchi et al., 2000; Jia et

al., 2012).

Addition of natural antioxidants to meat and meat products is one of the important

strategies in development of healthier and novel meat products. In this regard several studies

utilizing herbs, spices, fruits and vegetable extracts, and have shown that addition of these

extracts to raw and cooked meat products decreased lipid oxidation, improved color stability and

total antioxidant capacities which are important characteristics for shelf stable meat products

(Table 1). The major active components/phytochemicals responsible for the antioxidant activity

of plant derivatives are polyphenols, flavonoids, phenolic diterpenes and tannins (Zhang et al.,

2010). Table 1 summarises studies reporting antioxidant and lipid oxidation inhibition activities

of plant derivatives in meat products.

2.1. Fruit and vegetable extracts as natural antioxidants

Fruits and vegetables are one of the richest sources of natural polyphenols. Plant

polyphenols have strong antioxidant activity against free radicals developed during oxidation in

living organisms as well as in muscle foods. Therefore plants or their derivatives that are rich in

polyphenols such as grape seed extract, cocoa leaves, broccoli extract, green tea extract have

shown antioxidant activity in meat and meat products (Zuo, Wang & Zhan, 2002).

Grape seed extract has been reported to be one of the richest sources of natural

polyphenols, comprising flavanols, phenolic acids, catechins, proanthocyanidins and

anthocyanins. Among these, catechins and proanthocyanidins are the major groups representing

about 77.6% of total polyphenols (Silvan et al., 2013). The high amount of phenol groups in

grape seed extract explains their strong lipid oxidation inhibition and antimicrobial activity in

raw and cooked muscle foods (Ahn, Grun & Mustapha, 2007; Brannan, 2008).

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Mielnik et al. (2005) found that during refrigerated storage (13days) of vacuum packed

cooked turkey breast meat, addition of varying levels of grape seed extract (0.0, 0.4, 0.8, 1.6/kg)

inhibited oxidative rancidity (up to 83.72%) and volatile compounds formation (up to 89.83%).

The efficiency of inhibition was concentration dependent and grape seed extract showed

maximum inhibitory effect at 1.6%/kg. Kulkarni et al. (2011) compared grape seed extract

(100,300,500 ppm) with ascorbic acid and propyl gallate (100ppm of fat) in lean beef sausages

cooked (70oC) sliced and stored at -18oC for 4 months and concluded that samples prepared with

the grape seed extract (100,300ppm) and propyl gallate retained their freshness, had less rancid

odour and had lower thiobarbituric acid reactive substances (TBARS) values compared to

controls and ascorbic acid containing samples during the storage period. Moreover, it was

demonstrated that, frankfurters prepared with addition of different concentrations (0, 0.5, 1, 2, 3,

4, 5%) of grape seed flour, had lower oxidation level and enhanced protein and total dietary fiber

content with increasing levels of grape seed flour (Özvural &Vural 2011).

In a study by Bastida et al. (2009) the addition of condensed tannins of carob fruit

extracts in non- purified (Liposterine-30g/kg) and purified forms (Ex-Xenterol-30g/kg)

significantly reduced TBARS numbers and polar material content in cooked pork meat during

six months of chilled and frozen storage compared with α- tocopherol (250mg/kg).

The foremost quality and sensory attribute which influences the consumer acceptance of

the meat and meat products is color (Jo, Jin & Ahn, 2000). The changes in color show the rate of

oxidation of myoglobin, which is influenced by lipid oxidation. Apart from lipid oxidation itself,

the susceptibility of meat proteins to oxidative reactions during heating and storage leads to

deleterious changes in meat quality including water holding capacity, color and overall

nutritional quality (loss of essential amino acids) (Lund et al., 2011; Jongberg et al., 2012).

Protein oxidation is a complex phenomenon that involves a radical chain reaction (initiation,

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termination and propagation), which causes oxidative damage to the muscle proteins by the

reactive oxygen species (ROS) formed during lipid oxidation and transition metals such as iron

and copper (Vuorela & others 2005). In this regard studies have reported that addition of fruit

derivatives rich in polyphenols such as white grape extract, strawberry, hawthorn, blackberry and

pomegranate fruit phenolics to meats (cooked burger patties) may inhibit lipid and protein

oxidation through radical chain inhibition and thus prevent color deterioration in the product

(Ganhão, Morcuende & Estévez 2010 and Jongberg & others 2011)

Studies have compared the efficiency of fruit extracts in inhibiting protein and lipid

oxidation and found that such derivatives are more potent in controlling lipid than protein

oxidation in muscle foods (Jongberg et al., 2012). The reason may be due to the greater

sensitivity of muscle lipids to oxidation than proteins. The covalent binding of phenolic

compounds present in the fruit/ plant extracts to proteins may mask their antioxidant/inhibitory

effects on protein oxidation (Lund, Hviid & Skibsted 2007; Estévez et al., 2008; Jia & et al.,

2012).

Jia & others (2012) reported that during chilled storage (4oC/ 9d) the addition of

different concentrations of condensed black current extract (Ribes nigrum.L), 5, 10 or 20g/kg to

pork patties decreased TBARS values by 74.9, 90.6 and 91.7% but protein oxidation to a lesser

extent (compared with TBARS) in a dose dependent manner compared with control samples.

Moreover addition of BCE extract stabilized the color of the patties during the storage period.

Rodriguez-Carpena et al. (2011) observed that during chill storage of raw porcine patties

for 15 days the addition of peel and seed extracts from two avocado varieties- Hass and Fuerte

resulted in lower TBARS values, and significantly reduced the color loss. Moreover Hass

avocado extract significantly inhibited the formation of protein carbonyls in the chilled patties.

The addition of red grape pomace extract (0.06g/100g) to pork burgers resulted in color stability,

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lipid oxidation inhibition and yielded best overall acceptability after 6 days storage at 4oC under

aerobic conditions (Dolores et al., 2011).

Tomato is widely cultivated all around the world. The presence high amounts of lycopene

in tomato, which is a natural colorant (red) and antioxidant is a functional ingredient that can be

used in food products. The addition of 10% tomato paste (TP) during the manufacture of

mortadella improved the nutritional status (Lycopene), color stability and decreased lipid

oxidation (control-59.17mmMDA/kg, TP treated- 30-40mm MDA/kg) with on negative effect on

consumer overall acceptance during 2 months storage at 4oC (Doménech-Asensi et al., 2013).

Additionally in vacuum packed irradiated ready to eat turkey breast rolls the addition of 1, 2 and

3% concentration of plum extract increased a* and b* values and decreased L* values because of

its natural color compounds. More than 2% plum extract controlled lipid oxidation and the

production of aldehydes in these rolls (Lee & Ahn, 2005).

Green vegetables are rich in many bioactive components including chlorophylls,

vitamins, carotenoids and polyphenols. The occurrence of wide range of phytochemicals that

have the capacity to quench singlet oxygen species led to the use of green vegetables and their

extracts as natural antioxidants in food products (Gardner, White, McPhail & Duthie, 2000). Kim

et al. (2013) assessed ten edible plant extracts from the fresh leaves of crown daisy, pumkin,

chamnamul, fatsia, leek, bok choy, acanthopanax, butterbur, soybean, and the flower heads of

broccoli (0.1 and 0.5%) for their antioxidant activity in fresh ground beef. They compared the

antioxidant activity of the plant extracts with BHT (0.1 and 0.5%) and reported that the addition

of edible plant extracts significantly lowered TBARS values compared with non-treated samples.

Moreover samples treated with 0.5% butterbur had the same lipid oxidation inhibition activity as

0.5% BHT and suggested that these plant extracts can be used as potential natural preservatives

in meat products. Banerjee et al. (2012) examined the antioxidant potential of broccoli extract in

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goat meat nuggets and observed that addition of extract to the nuggets significantly decreased the

TBARS and pH values of the product. Moreover they compared the extract with butylated

hydroxyl toluene (BHT) and reported that total phenolics in 5mg of extract was higher than

100ppm of BHT and 2.25mg and 3mg was similar to 50 and 100 ppm of BHT in free radical

scavenging activity. Incorporation of 1.5% NaCl and 2% hydrolysed whey protein isolate or soy

protein isolate significantly decreased the concentration of conjugated dienes and TBARS values

in cooked pork patties stored at 4oC for 7 days (Peña-Ramos and Xiong 2003). Finally the

addition of brined onion extracts increased cooking yield and decreased TBARS values of turkey

breast rolls during 7 days storage at refrigerated temperatures (Tang & Cronin 2007).

Waste materials from the food processing industries are now an important resource for

bio active components. Dejong & Lanari (2009) reported that the crude polyphenol extracts from

the waste waters of olive oil inhibited lipid oxidation (TBARS values) in precooked beef (63-

83%) and pork (47-66%). Hassan & Swet Fan (2004) compared the antioxidant potential of a

polyphenol extract from cocoa leaves with a mixture of synthetic antioxidants BHA/BHT (1:1

ratio 200mg/kg) in mechanically deboned cooked chicken meat stored at 40C by analyzing their

peroxide, TBARS and hexanal generation values and observed that the antioxidant potential of

the extract (200 and 400mg/kg) was about 50-80% of that of BHA/BHT. Brettonnet and others

(2010) reported that crude polyphenol extracts of canola (15 or 100mg gallic acid equivalents

(GAE/kg meat) reduced TBARS values in precooked beef (66-92%), chicken (36-70%) and pork

(43-75%) when stored at 4oC for six days.

2.2. Herbs and spice extracts as natural antioxidants

Extracts of herbs and spices are used as antioxidants, antimicrobials, anti- diabetics,

anticarcinogens, flavorings, beverages and repellents. The increasing interest of meat industry in

natural antioxidants and antimicrobials led to extensive research on the utilization of spice and

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herb extracts as lipid oxidation inhibitors. The role of herbs and spice extracts, including

rosemary, oregano, clove, thyme and citrus fruits were have been studied for their antioxidant

potential in cooked, fermented and irradiated meat products (Rodríguez Vaquero, et al., 2010).

Enhanced shelf life of cooked ground pork stored at 4oC for 14 days has been seen.

Treatment with different kimchi extracts, baechu kimchi (BK-0.1%), got kimchi (GK-0.1%),

puichu kimchi (PK-0.1%), and white kimchi (WK-0.1%) significantly lowered TBARS, peroxide

and hexanal contents. Among these GK showed good antioxidant activity compared with

ascorbic acid (0.02%), BHT (0.02%) and other extracts (Lee et al., 2011). Juntachotea et al.

(2007) reported that the addition of dried galangal powder (0.05, 0.10 and 0.15%) and its

ethanoloic extract (0.17, 0.43 and 0.51%) to cooked pork during storage at 51oC for 14 days

significantly reduced TBARS, peroxide and conjugated diene values and also inhibited the

formation of hexanal (highest inhibition observed at a concentration 0.51% of ethanolic extract).

Reya et al. (2005) studied the antioxidant activity of cloudberry, willow herb and beetroot

extracts (100 and 500 mg/kg) in comparison with pure quercetin, rutin and caffeic acid. Lipid

oxidation and hexanal content in cooked pork patties were evaluated and these extracts helped in

lowering lipid oxidation and reduced the hexanal content of patties (Reya et al., 2005). Choe et

al. (2011) evaluated the antioxidant activity of lotus leaf powder, 0.1% (LP1), 0.5% (LP2) and

barley leaf 0.1% (BP1), 0.5% (BP2) powder in cooked ground pork and reported that addition of

LP2 or BP2 significantly decreased lipid oxidation and lowered peroxide and conjugated diene

values when compared with control samples containing BHT (0.01%) during refrigerated storage

for 10days. There were no significant changes observed in overall acceptability among the

treatment groups (LP/BP). Qi & Zhou (2013) found that addition of epicarp extract of lotus seed

at 6.25, 12.5, 25, 50 and 100µg mL-1 concentrations to pork homogenates retarded TBARS and

peroxide values in Chinese Cantonese sausages. Moreover the cytotoxic and anti obesity activity

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of the extract in in vitro in 3T3-L1 preadipocyte cell models depended on the dosage; epicarp

extracts of lotus seed are potent antioxidant and anti obesity phytochemicals with no toxic

effects.

Fasseas et al. (2007) showed that porcine and bovine ground meat treated with the

essential oils of oregano and sage (3%W/W) had increased oxidative stability and the antioxidant

capacity of the raw and cooked meat (850C for 30 min) was high during storage at 4oC for 12

days. They also suggested that addition of antioxidants is much more important for cooked meat

products than the raw products. De Oliveira et al. (2012) manufactured mortadella-type sausages

with different levels of sodium nitrate (0, 100, 200 mg/kg) and winter savory essential oil (7.80,

15.60 and 31.25µl/g) and stored them at 25oC for 30days and observed lower TBARS values in

the products containing essential oil alone and essential oil with reduced amounts of sodium

nitrate.

Interestingly, Sampaio et al. (2012) found that the combination of sage, oregano and 5

and 10% honey received greater acceptability and exhibited better antioxidant activity, reducing

the TBARS and hexanal values, of cooked chicken meat stored at 4oC for 96 hours. Castro,

Mariutti & Bragagnolo (2011) found that addition of colorifico in raw and grilled chicken patties

delayed lipid oxidation protected the vitamin E and bixin contents in chicken patties during 120

days storage at -18oC.

Lara, Gutierrez, Timon & Andres (2011) evaluated the antioxidant activity of natural

extracts from rosemary (Nutrox-30mg/100gm) and lemon balm (Melinox-30mg/100gm) in

cooked pork meat patties packed in modified atmosphere. They observed that natural extracts

significantly reduced the TBARS values and hexanal contents in products during 3 days storage

under illumination. Compared with BHT (20mg/100gm) Nutrox showed better inhibition of lipid

oxidation, without any adverse effects on overall acceptability. Concentrations of 1500 and 2500

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ppm of rosemary extract significantly reduced the TBARS numbers in refrigerated fresh pork

sausages and 2500 ppm of rosemary extract exhibited equal activity to BHA/ BHT (200ppm) in

controlling lipid oxidation in precooked- frozen sausage (Sebranek, Sewalt and Robbins, 2005).

Enrichment of meat products with, healthier lipid fractions such as omega-3 and omega-6

poly unsaturated fatty acids will enhance the quality. At the same time the stability of these fatty

acids is low as they are prone to faster degradation due to lipid oxidation. Hence medicinal herbs

and spices have been used to stabilize these functional ingredients in meat products. Berasategi

et al. (2011) formulated a bolonga type sausages enriched with omega-3 polyunsaturated fatty

acids. The stability of the sausages were studied with the addition of ethanolic extracts of

Melissa officinalis and compared with the synthetic antioxidant butylated hydroxy anisole

(BHA). Sausages with BHA and Melissa extract showed higher antioxidant capacity and had

significantly lower peroxide values (2.62 and 6.11meqO2/kg) and thiobarbituric acid (TBA)

values (0.26 and 0.27mg malondialdehyde/kg). Estvez et al. (2007) reported that addition of sage

and rosemary essential oils to liver patties significantly reduced the losses of poly unsaturated

fatty acids, lowered the total amount of lipid derived volatiles and helped in retarding lipid

oxidation when compared with BHT during 0, 30, 60, 90 days of refrigerated storage.

In the meat sector, among all existing non thermal technologies, irradiation is a safe and

effective processing and decontamination technology. Although irradiation is recognized as an

effective technology to improve the microbial safety of meat and meat products, it can also be a

factor in initiating oxidation of lipids, leading to the formation of lipid oxidation derivatives and

cholesterol products (Nam, Du, Jo, & Ahn 2001)

Trindade, Manchini-Filho & Villavicencio (2010) proved that in irradiated beef burgers

the addition of rosemary (400mg/kg) and oregano (400mg/kg) extracts individually or in

combination (200mg rosemary plus 200mg oregano) and with either BHA/BHT (200mg/kg) or

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their blend (100mg/kg BHA/BHT plus 200mg/kg rosemary/oregano) decreased lipid oxidation

(TBARS values 2.7mg/kg- control, treated samples-below 2.0mg/kg) in meat samples stored at -

20oC for 90 days. Further rosemary alone or in combination with either BHA/BHT or oregano

showed the highest inhibitory effect among all the formulations.

Mohamed , Mansour & Farag (2011) reported that addition of herbal extracts of

marjoram, rosemary and sage at concentration of 0.04 %( v/w) to ground beef prior to irradiation

(2 and 4.5kGy) significantly lowered the TBARS values, off odour scores and increased colour

and acceptability scores. Subsequently other researchers proved that radiation processed lamb

meat treated with mint leaf extract (0.1% and 0.5%) showed greater antioxidant activity and

decreased lipid oxidation (0.1% -18% and 0.5% -38%) during 4 weeks chilled storage compared

with non treated samples (Kanatt et al., 2007).

Jo, Son, Son & Byun (2003) studied the effect of 70% ethanolic extracts of freeze dried

green tea leaf (GTL), with and without irradiation on the functional and sensory properties of

raw and cooked pork patties. They found that the addition of irradiated GTL extract (0.1%)

inhibited lipid oxidation, increased hunter color a* values and samples received higher sensory

scores compared with the non-irradiated samples containing the extract and the no extract added

samples during storage at 4oC for 15 days (Jo et al., 2003). Similarly Teets & Were (2008) found

that in minced chicken breast meat the addition of irradiated almond skin powder (0.5%)

significantly reduced peroxide values (0 to 66%), conjugated dienes (7 to 24%), TBARS (0 to

37%) and hexanal contents (4 to 71%) evaluated periodically for 12days of refrigerated storage

and seven months of frozen storage, compared with the BHT (0.01%) treated and no antioxidant

untreated samples.

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A number of studies have compared BHA and BHT with plant fruit, vegetable and herb

extracts for their antioxidant activity in various meat products. Generally plant extracts exhibit

better lipid oxidation inhibition in cooked, fermented and irradiation processed meat products in

comparison with synthetic antioxidants. Further studies are needed on the functionality and

stability of phytochemicals in the final products under different processing and storage

conditions.

3 3. Role of Plant derivatives in the development of low fat healthier meat products

Fat is an essential component in meat and meat products responsible for such quality

characteristics as juiciness, texture, meaty flavor, cooking yield and characteristic aroma (Choi et

al., 2013). The fat in the meat and meat products in general has high amounts of saturated fatty

acids (SFA) and cholesterol. The recommendations of health organizations to increase intake of

healthier fats and their ratios in the diet, led to the development of healthier meat and meat

products by replacing animal fat with vegetable oils. The use of vegetable oils in low fat meat

products not only helps in improving the fatty acid profiles but also helps in increasing product

stability in terms of lower lipid oxidation, peroxide values, conjugated dienes and free fatty

acids. Many researchers have studied the quality characteristics of meat products prepared with

partial or complete replacement of animal fat with vegetable oils (Table 2).

3.1 Vegetable oils and low fat meat products

Considered as a potential strategy, replacing animal fat with vegetable oils, in modified

and healthier meat products, may enrich the fatty acid profile and result in low fat or low

cholesterol containing products.

The total or partial replacement of pork fat with healthier oils, formulated with olive, lin

seed, fish oil and konjac gel (0-15%) in liver patties resulted in lower levels of saturated (27.4%

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and 21.3%) and mono unsaturated fatty acid (49.8% and 42.5%) and higher contents of poly

unsaturated fatty acids (Delgado Pando et al., 2011). Addition of healthier oil, stabilized in a

konjac matrix increased ω-3 fatty acid content and reduced the total fat content in frankfurters

(Salcedo Sadoval et al., 2013). Delgado- Pando et al., (2012) developed low fat liver patties by

replacing pork back fat with healthier oils (olive, linseed and fish oil) and konjac gel resulting in

lower contents of malonaldehyde (0.113-0.343mg/kg sample) during 85 days storage at 2oC.

Fresh pork sausages manufactured with partial replacement of pork back fat (15%) with green

tea catechins (GTC-200mg/kg) and green coffee antioxidant (GCA-200mg/kg) added linseed oil

(LO) or fish oil (FO), increased linolenic acid from 1.34% to 8.91 % (LO) and EPA

(eicosapentaenoic acid) from 0.05% to 2.83% (FO). Addition of GTC significantly reduced the

lipid oxidation in raw sausages containing fish oil and lower lipid oxidation was observed in lin

seed oil containing samples stored in aerobic or modified atmosphere packages for 7 days at 4oC

(Valencia et al., 2008). Hsu & Yu (2002) suggested that coconut, palm, soybean, olive and

hydrogenated soybean oils were the best animal fat replacers for the development of low fat

kung-wans. Replacing beef fat (15, 30 and 50%) with hazel nut oil in sucuk (Turkish dry

fermented sausage) significantly increased the MUFA and PUFA and MUFA+ PUFA / SFA

ratios and lowered total cholesterol contents in the product (Yıldız-Turp & Serdaroglu, 2008).

Consumption of walnut in the diet has been shown to decrease cardiovascular risks and

the addition of walnut paste to meat products may improve their quality characteristics. Serrano

et al. (2005) studied the addition of 20% walnut in restructured beef steaks and reported that

addition of walnut increased the amount of tocopherol, the polyunsaturated fatty acid ratio, and

reduced the cholesterol content, as well as improving the iron, calcium and manganese contents

which may present health benefits to consumers. Serrano et al. (2007) developed restructured

beef steaks with different levels of fat, low (L 2% fat) medium (M 13% fat) and 20% added

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walnut (W12.65 fat) and subjected the products to different cooking methods, conventional

oven, microwave oven, electric grill and pan frying. They reported that addition of walnut helped

in retention of moisture, fats, and minerals and conferred better textural and cooking properties

to the product compared with the low and medium fat containing products. Ayo et al., (2007)

developed frankfurters with 25% walnut and reported that addition of walnut improved poly

unsaturated fatty acid contents, amino acid profiles and bio active components like alpha, beta

and gamma tocopherols, total dietary fiber, tannins and polyphenols compared with low fat (6%)

and normal fat sausages (16%). Cofrades et al. (2008) incorporated preheated defatted walnut in

meat products to replace meat protein and observed that such addition enhanced their water and

fat binding capacity during thermal treatment and also improved the gelling ability of the

myofibrillar proteins. Development of low fat frankfurters with 20% canola or 20% canola-olive

oils (3:1) in combination with rice bran and walnut extract improved the textural and nutritional

properties of the products when compared to 20% pork fat added samples (Alvarez et al., 2012).

3.2. Plant fibers and low fat meat products

Plants are important sources of dietary fiber, and consumption of dietary fiber may

reduce the risk of diseases such as gastrointestinal disorders, coronary heart diseases, obesity,

diabetes, hypertension and many cancers (Anderson et al., 2009)

Plant fibers are regarded as functional ingredients in meat products in two ways, by

decreasing the caloric content and by increasing the complex carbohydrate content, which is low

in meat products. Many studies have successfully utilized plant dietary fibers as partial fat

replacers, and reported that incorporation of dietary fiber into meat products may also enhance

the binding properties, cooking yield and textural characteristics of meat products, such as meat

balls, patties, sausages and bolognas (Fernandez-Gines et al., 2004; Borderías, Sánchez-Alonso

&Pérez-Mateos 2005).

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Fernandez-Gines et al. (2004) reported that addition of different concentrations (0%,

2.5%, 5%, 7.5%and 10%) of lemon albedo (raw and cooked) in bologna sausages increased the

nutritional quality and reduced nitrite levels. In another study, Choi et al. (2010a) replaced pork

back fat with grape seed oil and rice bran fiber and developed reduced fat meat emulsion

systems. They concluded that addition of grape seed oil and rice bran fiber improved cooking

characteristics and successfully reduced the animal fat content in the final product. Sanchez

Zapata et al., (2009) studied the addition of tiger nut fiber (0%, 5%, 10%,15%) to pork burgers

and evaluated the quality characteristics of burgers based on their physico-chemical, cooking and

sensory characteristics. They concluded that addition of tiger nut fiber in pork burgers

significantly improved the nutritional and cooking characteristics of the product without

affecting the sensory quality. Other researchers proved that the addition of grape antioxidant

dietary fiber significantly increased the oxidative stability and radical scavenging activity in raw

and cooked chicken hamburgers (Sayago- Ayerdi, Brenes & Goni, 2009). Sanchez Zapata et al.

(2011) formulated bologna type sausages with up to 15% of date paste. Incorporation of date

paste enhanced the quality in terms of low fat, high fiber content and high emulsion stability

without affecting the sensory attributes of the product.

Huang et al. (2005) added four rice brans, of different particle sizes to emulsified meat

balls and reported that addition of less than 10 % rice bran did not affect the sensory quality but

the particle size of the bran profoundly affected the sensory and physico- chemical

characteristics of the product. Interestingly Garcia and others (2002) fortified reduced fat dry

fermented sausages with cereal (1.5%) and fruit fibres (3%) and observed that addition of 1.5%

fruit fiber along with 10% of pork fat resulted in a better texture profile and greater sensory

acceptability. Yang et al., 2007 developed low fat sausages by using hydrated oat meal or tofu at

levels of 10%, 15%, and 25% as texture modifying agents and reported that addition of hydrated

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oat meal increased the water holding capacity and cooking yield and produced a softer texture.

Pietrasik & Janz (2010) manufactured low fat bolognas with wheat flour (as a standard binder) or

pea starch and fibre as fat replacers which increased water holding capacity and lowered cooking

loss.

The addition of vegetable oils as animal fat replacers in meat products improves their

fatty acid profile, in terms of increased polyunsaturated fatty acids, mono unsaturated fatty acids

and natural antioxidants (tochopherols, polyphenols) contents. Still there is need of research

pertaining to the stability of the PUFA, MUFA and SFA ratios in the products under different

processing and storage conditions.

4. Role of plant extracts as natural antimicrobials in meat products

Meat is a good substrate for spoilage and pathogenic microorganisms because of its high

moisture and nutrient contents (Enan, et al., 1996 & Zhang et al., 2009). The major food borne

microorganisms that are predominant and involved in the spoilage of meat and meat products are

shown in (Table 3). In foods antimicrobials are used for mainly for two reasons: (1) to preserve

the food for long time (control natural spoilage process) and (2) to increase food safety (control

growth of pathogenic microorganisms).The term natural antimicrobials implies, antimicrobials

derived from natural sources like plants, animals and microbes. The negative consumer

perception towards chemical antimicrobials/ preservatives led to extensive search for natural

antimicrobials. In this context, essential oils and extracts of medicinal herbs and spices have

gained importance as natural preservatives with antimicrobial properties. There is huge potential

for usage of natural antimicrobials in food to control spoilage (Table 3).

The extracts and essential oils of herbs and spices are widely known for their strong

antioxidant, antimicrobial and antifungal activities in foods. These properties of herb and spice

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extracts are due to the presence of many bioactive components, including flavanoids, terpenoids,

vitamins, minerals, carotenoids and phytoestrogens (Rodríguez Vaquero et al., 2010). Essential

oils are the aromatic and volatile oily substances consisting of mixtures of several active

components derived from the buds, flowers, twigs, leaves, bark, wood, fruits and roots of the

plant. Some of the essential oils from oregano, rosemary, parsley, clove, lemongrass, sage and

vanillin showed good antibacterial and antioxidant properties in meat and meat products. In beef,

pork, mutton, turkey, and chicken meat products the addition of these herbs and spices and their

essential oils extracts inhibited the growth of several food borne pathogens including Salmonella,

Eschereshia coli, Staphylococcus aureus, Listeria monocytogenes, Shigella flexneri and yeasts

and molds (Table 3; Hasapidou & Savvaidis 2011), (Table 3). Moreover the use of natural

antimicrobials certified as generally recognized as safe (GRAS) has been widely accepted by

consumers (Burt, 2004; De Oliveira et al., 2011). However there is a lack of knowledge about the

mechanisms, toxicological as well as the sensorial effects of naturally derived antimicrobials in

food (Gutierrez et al., 2008; Periago et al., 2008;).

Viuda Mortas et al. (2009) observed that the shelf life of bologna sausages increased with

the addition of orange dietary fiber (1%) (ODB) and oregano essential oil (0.02%) (OEO) under

modified packaging conditions. This study showed that the sausages containing ODB and OEO

packed in vacuum had lower counts of aerobic and lactic acid bacteria. Hsouna et al. (2011)

evaluated the antimicrobial activity of Ceratonia Siliqua pod essential oil in minced beef

inoculated with the food borne pathogen Listeria monocytogenes. They reported that the

essential oil exhibited a strong inhibitory effect against the pathogen at 7oC. The combined

addition of oregano essential oil (0.6%) and nisin (500IU/g) showed increased antimicrobial

activity against Salmonella enteritidis in minced sheep meat during storage at 4oC and 10oC for

12 days (Govaris et al., 2010).

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Kim, Cho and Han (2013) evaluated 10 leafy green vegetable (LGV) extracts for their

antioxidant and antimicrobial activity against Escherichia coli, Salmonella enteric, Shigella

flexneri, Listeria monocytogenes, Staphylococcus aureus and Bacillus subtilis. They added the

extracts in a concentration dependent manner to raw beef patties and compared the effects to the

synthetic antioxidant BHT. It was found that addition of extracts and BHT significantly

decreased the TBARS values, number of microorganisms and also improved the colour stability.

The authors concluded that among the LGV extracts a Fatsia extract was the most effective

antioxidant and antimicrobial. Xi et al., (2011) found that addition of cranberry powder at 1%,

2% and 3% resulted in 2-4 log CFU/gm less growth of Listeria monocytogenes compared to the

control. Other plant extracts such as cherry powder, lime powder, and grape seed extract showed

measurable inhibition of Listeria monocytogenes when combined with cranberry powder. In

another study addition of 3% cranberry powder significantly reduced Listeria monocytogenes

growth by 5.3 log CFU/gm in frankfurters (Xi et al., 2012). Hayrapetyan, Hazeleger, & Beumer

(2012) used pomegrate (Punica grantum) peel extract as a natural antimicrobial in chicken liver

patties stored at 4oC for 46 days and found significant inhibition of Listeria monocytogenes, by

4.1 log CFU/gm. In controls the microbial count was 9.2 logs CFU/gm by the 18th day of storage.

The incorporation of spice and herb extracts inhibits major pathogenic organisms such as

salmonella Enteritidis, Listeria monocytogenes, and Staphylococcus aureus in different meat

products and adds natural flavoring to fermented meat products. Further investigation is needed

on the isolation of the phytochemicals responsible for the inhibitory activity of microorganisms

and the impact of these extracts on sensory attributes.

5. Conclusion

Plant based derivatives are widely available and are potential sources for many bioactive

components such as vitamins, minerals and natural antioxidants such as tocopherols,

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polyphenols, flavanoids, tannins, terpenoids etc. The utilization of these derivatives as animal

fat replacers, natural antioxidants and antimicrobials in meat products may enhance product

quality and can help the meat industry to meet consumer demands for healthier meat products.

Numerous studies have compared plant derivatives with synthetic antimicrobials and

antioxidants and reported that they are more potent and safer than synthetic compounds. Further

research has to be carried out on the extraction and isolation of the phytochemicals responsible

for their antioxidant and antimicrobial activity and their potential applications in developing

healthier, shelf stable meat products.

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Zuo, Y., Wang, C., & Zhan, J. (2002). Separation, characterization, and quantitation of benzoic and phenolic antioxidants in American cranberry fruit by GC–MS. Journal of Agricultural and Food Chemistry, 50, 3789–3794.

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Figure. 1 Healthier meat products and their characteristics

Healthier

Meat

Products

• Meat products enriched with dietary antioxidants like vitamins A, C, and E, polyphenols, flavanoids and terpenoids

• Low levels or absence of synthetic antioxidants including BHA, BHT and TBHQ.

Natural antioxidants enriched meat products

• Meat products with low levels of sodium

• Reduced risks of hypertension and cardiovascular diseases

• Lowered risk of other common diseases eg: kidney stones and renal failure etc,.

Low salt meat products

\

• Meat products with modified and healthier fatty acid profiles

• High levels of MUFA and PUFA content

• Reduced fat and cholesterol content • Recommended levels of

PUFA+MUFA+SFA and n-6/n-3 ratio

Low fat meat products

• Good source of probiotic bacteria like Lactobacillus and Bifidobacteria Spp

• Better products for better gut and immune health

• Reduces the risks of colon cancers • Longer shelf life

Fermented meat products

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Figure. 2 Plant based derivatives and their major phytochemicals responsible for healthier lipid profile, antioxidant and antimicrobial activity in meat products

Plant based derivatives for development of healthier meat products

Olive oil: Rich in polyphenols, tocopherols, high levels of oleic and monounsaturated fatty acids (silva et al., 2010).

Canola oil: polyphenols –caffeic acid, cinnamic and ferulic acids (Pelser et al., 2007)

Soy oil: Good in linoleic and α- linolenic acids and high PUFA Content (Muguerza, Ansorena, & Astiasaran ,2003)

Sunflower oil: High levels of polyunsaturated fatty acids (Rodríguez-Carpena, Morcuende, Estévez, 2012)

Lin seed oil: Rich in ω-3 polyunsaturated fatty acids (Garcia-Iniguez de Ciriano et al., 2010)

Avocado oil: High levels oleic acid and natural antioxidants like polyphenols and tocopherols (Rodríguez-Carpena, Morcuende, Estévez, 2012)

Peach kernel oil: Rich in unsaturated fatty acid components and natural antioxidants (Wu et al., 2011)

Grape seed oil: High levels of unsaturated fatty acids- Oleic and Linoleic acids and free of cholesterol (Choi et al., 2010a)

Oregano essential oil: Phenolic diterpenes, carvacrol, thymol and monoterpene hydrocarbons- γ- terpinene and p- cymene (Govaris et al., 2010)

Rosemary oil: Phenolic diterpenes- carnosic acid, carnosol, rosmanol, rosamaridiphenol (Mohamed et al., 2011)

Grape seed extract: Polyphenols (Silvan et al., 2013).

Green tea extract: Polyphenols- catechins, apicatechins, epicatechin gallate, epigallocatechin (Perumalla & Hettiarachchy 2011)

Olive leaf extract: Polyphenols (Hayes et al., 2010)

Cocoa leaf extract: Polyphenols (Hassan & Swet Fan 2005)

Broccoli extract: Carotenoids, tocopherols, flavanoids(Banerjee et al., 2012)

Green leafy vegetable extracts: Vitamins, flavanoids, polyphenols, carotenoids ( Kim, Cho, & Han 2013)

Carob fruit extract: Polyphenols, tannins and proanthocyanidin complexes (Bastida et al., 2009)

Cranberry extract: Polyphenolic compounds- ellagic acids, flavanoids, proanthocyanidins (Apostolidis, Kwon & Shetty 2008)

Pomegranate peel extract: Flavanoids, anthocyanins and tannins (Hayrapetyan, Hazeleger& Beumer, 2012)

Kimichi extract: Vitamins carotenoids, flavanoids, and other phenolic compounds(Lee et al., 2011)

Rosemary extract: Polyphenols- carnosic acid, diphenolic abietane diterpenes(Lara et al.,2011)

Lemon balm extract: Polyphenolic compounds, sesquiterpenes, monotherpenoid aldehydes, flavanoids and tannins(Lara et al.,2011)

Vegetable oils and essential oils Extracts and other derivatives

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Table 1

Antioxidant and lipid oxidation inhibition activity of plant based derivatives in meat products

Plant Derivative Meat Products and Treatment dosage

Storage Period and Research Out Come

Reference

Green tea extract Dry fermented turkey sausage Decreased TBARS formation

Bozkurt (2006)

Sage essential oil Raw and cooked pork Decreased TBARS values by 75%(raw) and 86%(cooked)

Fasseas, Mountzouris, Tarantilis, Polissiou, & Zervas ( 2008).

Sage Minced chicken breast Controlled lipid oxidation Mariutti, Orlien, Bragagnolo, & Skibsted (2008)

Kinnow rind powder, pomegranate rind powder and pomegranate seed powder

Cooked goat meat patties Lowered TBARS content up to 67% 12 days 4oCstorage

Devatkal, Narsaiah, & Borah (2010)

Pomegranate fruit juice phenolics

Chicken meat(dipping media) Lowered TBARS values 28days 4oC storage

Vaithiyanathan, Naveena, Muthukumar, Girish, & Kondaiah (2011)

Rosemary extract Cooked pork patties(200ppm) Lowered TBARS and

hexanal counts compared with control

Nissen, Byrne, Bertelsen, & Skibsted (2004)

Grape seed extract Cooked Ground beef (1%) Decreased TBARS values

by 92% 9 days 4oC storage

Ahn,Grun, & Mustapha (2007)

Ground cinnamon and cloves Garlic and onion powders Oleoresin of rosemary Bearberry extract Crude cranberry extract

Cooked meat of beef, pork and mutton( 250mg/100gm) Pork belly and pork loin 5% onion/ garlic Raw ground beef and patties(cooked to an internal temperature 75oC) 1% concentration Cooked pork patties 80µg/gm and 1000 µg/gm Cooked pork

Controlled TBARS formation 6 days 5oC storage Reduced TBARS numbers 8oC for 28 days Reduced TBARS numbers and hexanal values significantly compared to control 4oc for 9 days Inhibited TBARS formation 1000 µg/gm 9 fold reduced lipid oxidation 4oC for 4 days 51% inhibited TBARS

Jayathilakan et al. (2007) Park, Yoo, & Chin (2008) Ahn et al. (2007) Carpenter et al.,( 2007)

Lee, Reed, & Richards

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formation 2oC for 9days

(2006)

TBARS=Thiobarbituric acid reactive substances

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Table 2

Plant derivatives as animal fat replacers in healthier meat and meat products

Plant derivative Meat product Changes in product Reference Inter- esterified palm, cotton seed and olive oils

frankfurters Improved nutrient quality, due to changes in fatty acid profile

Vural & Javidipour (2002)

Inter- esterified palm, cotton seed and olive oils Ground poppy seeds(GPS) 5, 10, 20% concentration Wall nut paste(WNP) 15,30,45%

frankfurters Beef burgers Turkish sucuk

Altered fatty acid composition Oleic acid increased from 28.76 %(control)to 45.57%(palm oil) and 47.15(cotton seed oil) Increased linoleic acid Decreased saturated fatty acid and cholesterol content Increased PUFA from 2.51%(control) to 46.43%(20%GPS) Improved linoleic acid from 2.12(control) to 45.2(20%GPS) Increased PUFA form 6.6%(control) to 26.6%(45%WNP)

Vural , Javidipour & Ozbas (2004) Gok , Akkaya , Obuz & Bulut( 2011) Ercoskun & Demirci-Ercoskun (2010)

Pre emulsified olive oil 60%

Lin seed oil 6.6% Pre emulsified soy oil 15,20,25% Pre emulsified flax seed oil and canola oil

sucuk

dry fermented pork sausages Fermented pork meat sausage (Chorizo De Pamplona) Dutch type fermented sausages

Reduced cholesterol content about 41.3% n-6/n-3 ratio decreased form 14.1(control) 1.7-2.1(modified) Cholesterol content decreased from 92.96mg/100gm (control) to87.71mg/100gm (modified- 25%) Increased PUFA from 15.22(control) to 23.96gm/ 100gm (modified-25%) PUFA /SFA ratio increased from 0.30(control) to 0.42-0.48(canola oil) 0.49-0.71(flax seed oil)

Kayaardi & Gok (2004) Ansorena & Astiasaran (2004) Muguerza, Ansorena &Astiasaran (2003) Pelser, Linssen , Aagje Legger & Houben (2007)

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Olive oil emulsified alginate

Sausages

n-6/n-3 ratio decreased from 11.20(control) 6.94-5.12(canola oil) 1.93-1.05(flax seed oil) Reduced final fat content in the product Increased MUFA content

Beriain, Gomez, Petri, Insausti, & Sarries (2011)

PUFA= poly unsaturated fatty acids

MUFA=mono unsaturated fatty acids

SFA=saturated fatty acids

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Table 3

Plant derivatives as natural antimicrobials in meat and meat products

Plant derivative Meat product Antimicrobial activity and Effective against

Reference

Sage extract Raw turkey meat balls Reduced mesophyllic

bacteria and coliform counts

Karpinska-Tymoszczyk, (2007)

Fresh garlic or garlic powder Essential oils of Salvia Officianlis.L and Schinus Molle.L Combination of Rosemary extract Chitosan Alpha tocopherol Soy protein edible films prepared with incorporation of oregano and thyme essential oil

Chicken sausage Minced beef meat Fresh pork sausages Ground beef

Reduced aerobic plate count Inhibited Salmonella growth Reduced microbial growth Enterobacteriaceae Pseudomonas species Yeasts and molds Lactic acid bacteria Reduced coliform and Pseudomonas species

Sallama, Ishioroshi and Samejima (2004) Hayouni et al (2008) Georgantelis et al.( 2007) Emiroglu et al. (2010)

Cranberry concentrate Blend of lemon, cherry, vinegar powder Oregano essential oil Essential oils of Coriandrum Sativum L Hyssopus Officinalis L Rosemary extract Thyme and oregano essential oil Thyme essential oil

Ground beef Ham , beef and turkey Spanish dry fermented cured sausages Vacuum packed ground beef Chicken meat and chicken meat juice MAP packed fresh lamb meat Minced beef meat

Suppressed growth of Listeria monocyotogenes Suppressed growth of Listeria monocyotogenes Reduced mold contamination Controlled growth of Enterobacteriaceae Campylobacter jejuni Reduced final bacterial counts Inhibited growth of E.coli O157:H7

Qiu and Wu (2007) Glass and Sindelar (2010) Martin-sanchez et al. (2011) Michalczyk, Macura, Tesarowicz,& Banas (2012) Piskernik et al.(2011) Karabagias, Badeka and Kontominas (2010) Solomakos, Govaris, Koidis and Botsoglou (2008)

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Research Highlights

• Overview of plant based derivatives for development of healthier meat products.

• Use of natural antioxidants as lipid oxidation inhibitors in meat products.

• Vegetable oils and plant fibers as fat replacers for low fat meat products.

• Derivatives of spices and herbs as natural antimicrobials in meat products.