Effect of aromatic plants on the pork’s, beef’s, and sheep’s fats quality
Article Main
Abstract
Foods rich in lipids, particularly meat and subcutaneous fat, are important macronutrient sources that can influence food quality and health. Lipids can unexpectedly oxidize due to several variables, including processing, storage conditions, and microbial deterioration. Antioxidants are one of the many methods employed to reduce lipid oxidation. Therefore, this study aimed to explore the effect of nine aromatic plants (oregano (Origanum vulgare), thymus (Thymus vulgaris), lemon balm (Melissa officinalis), nutmeg (Myristica fragrans), coriander seed (Coriandrum sativum), fennel seed (Foeniculum vulgare), rosemary (Salvia rosmarinus), basil (Ocimum basilicum), and mint (Mentha spicata)) on pork, beef, and sheep fats during a maturation and storage process lasting 210 days. The animals’ fats lipolytic quality was monitored by analyzing the acidity index and degree, peroxidation and TBA index, and total fatty acid composition. The findings revealed that nutmeg, thymus, and rosemary protected against studied fats hydrolysis by showing minimum values of 27.7 mg, 32.5 mg, and 28.6 mg of KOH/g of fat, respectively. Despite hydrolysis, three plants, nutmeg, oregano, and coriander seed, had a substantial preventive effect against fat oxidation. Supplementation fats with these three aromatic plants had the lowest peroxidation and TBA indexes with values of 0.368 mg, 0.422 mg, and 0.806 mg of MDA/kg of fat, respectively. This was also represented in the percentage of polyunsaturated fatty acids. Adding aromatic plants had a significant effect on animals’ fat quality. They reduced fat hydrolysis, protected fat against oxidation, and improved fat’s total fatty acid composition, nutritional and health quality.
Article Details
Article Details
Animals’ fats, Aromatic plant, Fat sausage, Oxidative stability, Storage
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