Effects of the antioxidants (Rosemary extract, taurine, creatine, coenzyme Q10) in minced pork and beef

Abstract

The demand for healthier meat products is growing in the market. The purpose of this study was to evaluate the effect of additive antioxidants on microbiological and physico-chemical parameters in minced pork and beef. The following antioxidants were selected for the study: a Rosemary Extract, Taurine, Creatine, Coenzyme Q10. Their effects on the quality of minced pork and beef were monitored for 5 days under aerobic conditions at 2-4°C. The analysis was carried out using standard microbiological and chemical methods, as well as a spectrophotometric method. The data analysis was performed using the statistical set SPSS for Windows, version 20.0 (SPSS Inc., Chicago, Illinois, USA). Statistically significant differences are considered when p≤0.05. During the entire study, the best antimicrobial properties were shown in the samples with the Rosemary Extract. The minimum number of coliform bacteria was determined in the sample with the Rosemary Extract after 5 days of storage: in minced pork – 3.30 ± 0.34 104 CFU/g; in minced beef – 3.34 ± 0.36 104 CFU/g (when p <0.05 in both cases). The biggest total number of aerobic bacteria was detected in control groups without antioxidants. The measured pH of the active acidity ranged from 4.48 to 6.05. Also, the effect of the Rosemary Extract on the colour of minced pork and beef was observed as it affected the stability of the reddish colour. DPPH free radical bind was the highest in the samples with a mixture of the Rosemary Extract and Coenzyme Q10 in minced pork (42.26 ± 0.03 percent), and with the Rosemary Extract in minced beef (37.24 ± 0.01 percent). After 1 day of storage, the maximum content of phenolic compounds was determined in minced pork using the Rosemary Extract (0.264 ± 0.01 mg GAE/100g sample). In order to effectively reduce lipid oxidation during the production and storage of minced pork and beef, antioxidant additives have effectively lowere[...].