Volume 110, December 2015, Pages 62–69
Antioxidant and antimicrobial effects of dietary supplementation with rosemary diterpenes (carnosic acid and carnosol) vs vitamin E on lamb meat packed under protective atmosphere
- Department of Food Science and Technology and Nutrition, Faculty of Veterinary Science, University of Murcia, Espinardo, 30071 Murcia, Spain
- Received 13 November 2014, Revised 8 July 2015, Accepted 9 July 2015, Available online 12 July 2015
Highlights
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- Lamb preservation reached through rosemary diterpenes and vitamin E is compared.
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- Diterpenes and vit-E inhibit discoloration, lipid and protein oxidation and rancidity.
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- Vitamin E is more effective than diterpenes in preventing oxidative deterioration.
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- Rosemary diterpenes have antimicrobial potential in meat.
Abstract
The
antioxidant and antimicrobial effects on lamb meat of the dietary use
of rosemary diterpenes and vitamin E were compared. Thirty fattening
lambs were assigned to three diets: (C) control; (R) C plus 600 mg kg− 1 carnosic acid and carnosol at 1:1 w:w; or (E) C plus 600 mg kg− 1
α-tocopherol. The deposition of the dietary supplements in the muscle
was determined. Microbial quality (total viable counts, Lactic Acid
Bacteria, Enterobacteriaceae, Escherichia coli and Salmonella spp),
oxidative stability (CIELab color, malondialdehyde and total carbonyls)
and sensory attributes (appearance and odor) were determined in loin
stored at 2 °C under 70% O2/30% CO2 atmosphere.
Microbial quality was ensured by packaging and chilling. The E-diet was
more effective (P ≤ 0.05) than the R-diet in preventing meat oxidation,
although the latter had antimicrobial effects on meat. The shelf life of
lamb (assessed as the loss of freshness) could be increased by 5
(R-diet) or 10 (E-diet) days.
Keywords
- Polyphenols;
- Vitamin E;
- Lipid oxidation;
- Protein oxidation;
- Sensory evaluation;
- Microbial quality
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