Issue |
BIO Web Conf.
Volume 102, 2024
70th Scientific Conference with International Participation “FOOD SCIENCE, ENGINEERING AND TECHNOLOGY – 2023”
|
|
---|---|---|
Article Number | 01002 | |
Number of page(s) | 6 | |
Section | Food Science and Technology | |
DOI | https://doi.org/10.1051/bioconf/202410201002 | |
Published online | 11 April 2024 |
Effect of lyophilized plant aqueous extracts on pH, colour and myoglobin in rabbit meat during refrigerated and frozen storage
1 Agricultural Academy, Institute of Cryobiology and Food Technologies, Department of Food Technology, 1407 Sofia, Bulgaria
2 Agricultural Academy, Institute of Cryobiology and Food Technologies, Department of Cryobiology and Biologically active substances, 1407 Sofia, Bulgaria
3 Agricultural Academy, Institute of Animal Science-Kostinbrod, 2232 Kostinbrod, Bulgaria
* Corresponding author: dani_pm@abv.bg
The effect of the treatment with lyophilized antioxidant extracts of wild basil (Clinopodium vulgare L.) and basil (Ocimum basilicum L.) in rabbit meat on pH, colour and myoglobin changes during refrigerated and frozen storage was investigated. The experimental design included 3 groups of meat – one control and two treated with lyophilized plant extracts (in amount 1:100). The meat was derived from three carcass parts- loin, hind leg and fore leg The meat samples were stored at 4°C for 7 days, after that the storage proceeded for 90 days at -45°C. The study demonstrated different effect of the plant antioxidants on pH and colour, as well as the changes in the myoglobin and its redox forms that depended on the carcass part. The values of pH and decreased during frozen storage. The treatment with plant extracts and storage led to considerable discoloration of the meat from hind leg and fore leg, displayed by decrease of the redness, corresponding to lower percentage of OMb but higher of MetMb. The results suggest certain pro oxidative effect of the plant extracts in this study and require further research with different doses, storage times and temperatures in order to determine the optimal antioxidant application.
© The Authors, published by EDP Sciences, 2024
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Current usage metrics show cumulative count of Article Views (full-text article views including HTML views, PDF and ePub downloads, according to the available data) and Abstracts Views on Vision4Press platform.
Data correspond to usage on the plateform after 2015. The current usage metrics is available 48-96 hours after online publication and is updated daily on week days.
Initial download of the metrics may take a while.