Effects of Rose Hip (Rosa canina L.) Extract as a Natural Ingredient on the Nutritional Composition, Oxidative Stability and Sensory Attributes of Raw and Cooked Pork Patties from Majorcan Black Pig Breed under Retail Conditions
Evelyn Rivera-Toapanta1*, Maria Jose Oruna2, Carlos Terriente3, Joel Gonzalez1, Luis Guerrero1, Ana Claret1, Jane Paker2, Marta Gil1 and Maria Angels Oliver1
1IRTA, Food Industries, Finca Camps I Armet’s, Monells, Spain
2The University of Reading, Department of Food and Nutritional Sciences,
Whiteknights, Reading, England
3Formely at IRTA, Spain
*Corresponding Author: Evelyn Rivera-Toapanta, IRTA, Food Industries, Finca Camps I Armet’s, Monells, Spain.
May 26, 2022; Published: June 30, 2022
This research evaluated the effect of rose hip (RC, Rosa Canina L.) extract as a natural antioxidant ingredient on the nutritional composition and sensory attributes of Majorcan Black Pig patties. Patties were elaborated with 1.5 and 3.0g of RC and with or without 0.03g of ascorbic acid. The results suggested that the patties with 15% fat (lower fat, higher α -tocopherol), would be healthier than the ones with 23% fat. The patties containing RC had similar amounts of vitamins C and E, which differed significantly from control. The results indicated that RC could reduce the patty lipid oxidation together with ascorbic acid and this could be a good alternative for food industry. The rose hip.
Flavour did not show significant differences and its scores were low, suggesting that rose hip extract did not influence negatively the taste of the patties as well as their texture. However, future research is needed to test different concentrations of the extract
Keywords: Majorcan Black Pig Patties; Rose Hip Extract (Rosa Canina L.); Innovative Meat Products; Vitamin C, E; Warmed-Over Flavour; Volatile
- Z Kallas., et al. “Can innovations in traditional pork products help thriving EU untapped pig breeds? A non-hypothetical discrete choice experiment with hedonic evaluation”. Meat Science 154 (2019): 75-85.
- J Gonzalez., et al. “Majorcan Black Pig as a traditional pork production system: Improvements in slaughterhouse procedures and elaboration of pork carpaccio as an alternative product”. Meat Science 3 (2013): 727-732.
- J Jaume., et al. “The Mallorca Black pig: Production system, conservation and breeding strategies”. In Mediterranean Livestock Production: Uncertainties and Opportunities78 (2008): 257-262.
- J Sanz-Cañada and J Muchnik. “Geographies of Origin and Proximity: Approaches to Local Agro-Food Systems”. Culture and History Digital Journal1 (2016): e002.
- E Rivera-Toapanta., et al. “Marketing strategies to self-sustainability of autochthonous swine breeds from different EU regions: a mixed approach using the World Café technique and the Analytical Hierarchy Process”. Renewable Agriculture and Food Systems (2021): 1-11.
- J Gonzalez., et al. “Carcass and meat quality of porc Negre Mallorquì (Majorcan black pig)”. in Proceedings of 6th International Symposium on the Mediterranean Pig (2007): 11-13.
- A Teixeira and S Rodrigues. “Consumer perceptions towards healthier meat products”. Current Opinion in Food Science 38 (2021): 147-154.
- E Saldaña., et al. “Use of sensory science for the development of healthier processed meat products: a critical opinion”. Current Opinion in Food Science 40 (2021): 13-19.
- LH Villalobos-Delgado., et al. “Oxidative stability in raw, cooked, and frozen ground beef using Epazote (Chenopodium ambrosioides)”. Meat Science 168 (2020): 108187.
- R Ganhão., et al. “Mediterranean berries as inhibitors of lipid oxidation in porcine burger patties subjected to cooking and chilled storage”. Journal of Integrative Agriculture 11 (2013): 1982-1992.
- F Shahidi and R Pegg. “Hexanal as an indicator of meat flavor deterioration”. Journal of Food Lipids 3 (1994): 177-186.
- M Estévez., et al. “Determination of oxidation”. In Handbook of processed meat and poultry analysis (2008): 141-162.
- F Liu., et al. “Optimizing color and lipid stability of beef patties with a mixture design incorporating with tea catechins, carnosine, and α-tocopherol”. Journal of Food Engineering 2 (2010): 170-177.
- M Mitsumoto., et al. “Addition of tea catechins and vitamin C on sensory evaluation, colour and lipid stability during chilled storage in cooked or raw beef and chicken patties”. Meat Science 4 (2005): 773- 779.
- JO Igene and AM Pearson. “Role of phospholipids and triglycerides in warmed-over flavor development in meat model systems”. Journal of Food Science 5 (1979): 1285-1290.
- LR Nissen., et al. “The antioxidative activity of plant extracts in cooked pork patties as evaluated by descriptive sensory profiling and chemical analysis”. Meat Science 3 (2004): 485-495.
- D Byrne., et al. “Sensory panel consistency during development of a vocabulary for warmed-over flavour”. Food Quality and Preference 3 (2001): 171-187.
- D Ladikos and V Lougovois. “Lipid oxidation in muscle foods: A review”. Food Chemistry 4 (1990): 295-314.
- J Ahn., et al. “Antioxidant Properties of Natural Plant Extracts Containing Polyphenolic Compounds in Cooked Ground Beef”. Journal of Food Science 4 (2002): 1364-1369.
- J Kerler and W Grosch. “Odorants Contributing to Warmed-Over Flavor (WOF) of Refrigerated Cooked Beef”. Journal of Food Science 6 (1996): 1271-1275.
- D Ahn., et al. “Effects of dietary vitamin E supplementation on lipid oxidation and volatiles content of irradiated, cooked turkey meat patties with different packaging”. Poultry Science 6 (1998): 912-920.
- K Specht and W Baltes. “Identification of Volatile Flavor Compounds with High Aroma Values from Shallow-Fried Beef”. Journal of Agricultural and Food Chemistry 10 (1994): 2246-2253.
- VC Resconi., et al. “Ageing and retail display time in raw beef odour according to the degree of lipid oxidation”. Food Chemistry 242 (2018): 288-300.
- A Meynier., et al. “Volatile compounds of oxidized pork phospholipids”. Journal of the American Oil Chemists' Society 1 (1998): 1-7.
- KO Honikel. “The use and control of nitrate and nitrite for the processing of meat products”. Meat Science 1-2 (2008): 68-76.
- GVB Reddy., et al. “Effects of grape seed extract on the oxidative and microbial stability of restructured mutton slices”. Meat Science 2 (2013): 288-294.
- C Contini., et al. “Effect of an active packaging with citrus extract on lipid oxidation and sensory quality of cooked turkey meat”. Meat Science 3 (2014): 1171-1176.
- D Mhalla., et al. “Antimicrobial activity and bioguided fractionation of Rumex tingitanus extracts for meat preservation”. Meat Science 125 (2017): 22-29.
- N Demir., et al. “Evaluation of volatiles, phenolic compounds and antioxidant activities of rose hip (Rosa) fruits in Turkey”. Lebensmittel-Wissenschaft and Technologie 57.1 (2014): 126-133.
- E Vossen., et al. “Dog rose (Rosa canina) as a functional ingredient in porcine frankfurters without added sodium ascorbate and sodium nitrite”. Meat Science 92.4 (2012): 451-457.
- R Ganhão., et al. “Protein oxidation in emulsified cooked burger patties with added fruit extracts: Influence on colour and texture deterioration during chill storage”. Meat Science 3 (2010): 402-409.
- S Maruyama., et al. “Clean label: Why this ingredient but not that one?” Food Quality and Preference 87 (2021): 104062.
- R Ganhão., et al. “Characterization of Selected Wild Mediterranean Fruits and Comparative Efficacy as Inhibitors of Oxidative Reactions in Emulsified Raw Pork Burger Patties”. Journal of Agricultural and Food Chemistry 15 (2010): 8854-8861.
- S Anderson., et al. “Determination of Fat,Moisture, and Protein in Meat and Meat Products by Using the FOSS FoodScan Near-Infrared Spectrophotometer with FOSS Artificial Neural Network Calibration Model and Associated Database: Collaborative Study”. Journal of AOAC International 4 (2007): 1073-1083.
- I Egea., et al. “Six edible wild fruits as potential antioxidant additives or nutritional supplements”. Plant Foods for Human Nutrition 2 (2010): 121-129.
- J Folch., et al. “A simple method for the isolation and purification of total lipides from animal tissues”. Journal of Biological Chemistry 1 (1957): 497- 509.
- I Díaz. “Modificaciones de la composición lipídica durante procesos tecnológicos del jamón curado”. Universitat Autònoma de Barcelona (1994).
- O Parbhunath., et al. “Optimization and Validation of a Reverse-Phase High Performance Liquid Chromatography Assay with Ultra-Violet Detection for Measuring Total L-Ascorbic Acid in Food and Beverage Products”. Journal of Analytical and Bioanalytical Techniques 4 (2014).
- M Estévez., et al. “Analysis of Volatiles in Meat from Iberian Pigs and Lean Pigs after Refrigeration and Cooking by Using SPME-GCMS”. Journal of Agricultural and Food Chemistry 11 (2003): 3429-3435.
- MJ Oruna-Concha., et al. “Comparison of Volatile Compounds Isolated from the Skin and Flesh of Four Potato Cultivars after Baking”. Journal of Agricultural and Food Chemistry5 (2001): 2414-2421.
- ISO 8586-1. “International Organization for Standardization Publications. Sensory analysis Methodology”. General guidance for the selection, training and monitoring of assessors Part 1 Sel. Assessor (1993).
- ISO 8586-2. “Sensory Analysis”. General guidance for the selection, training and monitoring of assessors (1994).
- HJ Macfie., et al. “Designs to balance the effect of order of presentation and first-order carry-over effects in hall tests”. Journal of Sensory Studies 2 (1989): 129-148.
- J Wood., et al. “Effects of fatty acids on meat quality: a review”. Meat Science 1 (2003): 21-32.
- G Mas., et al. “Effect of an elevated monounsaturated fat diet on pork carcass and meat quality traits and tissue fatty acid composition from York-crossed barrows and gilts”. Meat Science 4 (2011): 419 425.
- C Fan., et al. “Rose hip (Rosa canina L): A functional food perspective”. Functional Foods in Health and Disease 12 (2014): 493-509.
- S Ercisli. “Chemical composition of fruits in some rose (Rosa ) species”. Food Chemistry 104.4 (2007): 1379-1384.
- M Utrera., et al. “Role of Phenolics Extracting from Rosa canina on Meat Protein Oxidation During Frozen Storage and Beef Patties Processing”. Food and Bioprocess Technology 8.4 (2015): 854-864.
- C Schneider. “Chemistry and biology of vitamin E”. Molecular Nutrition and Food Research1 (2005): 7-30.
- P Palma-Granados., et al. “Differences on meat colour and composition between ‘Landrace × Large White’ and ‘Iberian’ pigs under identical nutritional and management conditions”. Animal Production Science 11 (2018): 2132.
- X Serra., et al. “A comparison of carcass, meat quality and histochemical characteristics of Iberian (Guadyerbas line) and Landrace pigs”. Livestock Production Science 3 (1998): 215-223.
- C Sañudo and C González. “Aspectos estratégicos para obtener carne ovina de calidad en el Cono Sur Americano”. Buenos Aires, Argentina: Agencia Española de Cooperación Internacional (2008).
- JA García-Macías., et al. “The effects of cross, slaughter weight and halothane genotype on leanness and meat and fat quality in pig carcasses”. Animal Science Journal 3 (1996): 487-496.
- J Tibau., et al. “Negre Mallorquí (Majorcan Black) Pig”. in European Local Pig Breeds - Diversity and Performance. A study of project TREASURE, M. Čandek-Potokar and R. Nieto, Eds. Rijeka: IntechOpen (2019).
- PI Zakrys., et al. “Effects of oxygen concentration on the sensory evaluation and quality indicators of beef muscle packed under modified atmosphere”. Meat Science 4 (2008): 648-655.
- RA Mancini and MC Hunt. “Current research in meat color”. Meat Science 1 (2005): 100-121.
- S Gorelik and J Kanner. “Oxymyoglobin Oxidation and Membranal Lipid Peroxidation Initiated by Iron Redox Cycle”. Journal of Agricultural and Food Chemistry 49 (2001): 5939-5944.
- L Yu., et al. “Rosemary Extracts as Inhibitors of Lipid Oxidation and Color Change in Cooked Turkey Products During Refrigerated Storage”. Journal of Food Science 2 (2002): 582-585.
- D Ahn., et al. “Packaging and Irradiation Effects on Lipid Oxidation and Volatiles in Pork Patties”. Journal of Food Science 1 (1998): 15-19.
- L Madsen and G Bertelsen. “Spices as antioxidants”. Trends in Food Science and Technology 8 (1995): 271-277.
- GC Yen., et al. “Antioxidant and pro-oxidant properties of ascorbic acid and gallic acid”. Food Chemistry 3 (2002): 307-313.
- L Haak., et al. “Effect of plant phenolics, tocopherol and ascorbic acid on oxidative stability of pork patties”. Journal of the Science of Food and Agriculture 8 (2009): 1360-1365.
- M Estévez., et al. “Oxidation of lipids and proteins in frankfurters with different fatty acid compositions and tocopherol and phenolic contents”. Food Chemistry 1 (2007): 55-63.
- SZ Tang., et al. “Dietary tea catechins and iron-induced lipid oxidation in chicken meat, liver and heart”. Meat Science 3 (2000): 285-290.
- M Armenteros., et al. “The application of natural antioxidants via brine injection protects Iberian cooked hams against lipid and protein oxidation”. Meat Science 116 (2016): 253-259.
- M Estévez., et al. “Protein Carbonylation and Water-Holding Capacity of Pork Subjected to Frozen Storage: Effect of Muscle Type, Premincing, and Packaging”. Journal of Agricultural and Food Chemistry 10 (2011): 5435-5443.
- RB Pegg and F Shahidi. “Off Flavors and Rancidity in Foods”. in Handbook of Meat, Poultry and Seafood Quality, John Wiley and Sons (2012): 127-139.
- N Jonaidi Jafari., et al. “The effect of chitosan coating incorporated with ethanolic extract of propolis on the quality of refrigerated chicken fillet”. Journal of Food Processing and Preservation 1 (2018): e13336.
- RPP Fernandes., et al. “Assessment of the stability of sheep sausages with the addition of different concentrations of Origanum vulgare extract during storage”. Meat Science 137 (2018): 244-257.
- I Muíño., et al. “Valorisation of an extract from olive oil waste as a natural antioxidant for reducing meat waste resulting from oxidative processes”. Journal of Cleaner Production 140 (2017): 924-932.
- J Gray and A Pearson. “Lipid-derived off-flavours in meat-formation and inhibition”. in Flavor of Meat and Meat Products, Boston, MA: Springer US (1994): 116-143.
- A Descalzo., et al. “Influence of pasture or grain-based diets supplemented with vitamin E on antioxidant/oxidative balance of Argentine beef”. Meat Science 1 (2005): 35-44.
- M Campo., et al. “Flavour perception of oxidation in beef”. Meat Science 2 (2006): 303-311.
- A Pearson., et al. “Warmed-Over’ Flavor in Meat, Poultry, and Fish”. Advances in Food Research (1977): 1-74.
- Complementary Therapies in Clinical Practice 39 (2020): 101165.