The Effect of Coating with Green Tea Extract and Collagen Fiber on Quality Attributes of Vacuum Packaged Sausage

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1 Journl of Food Biosciences nd Technology, Islmic Azd University, Science nd Reserch Brnch, Vol. 7, No. 1, 23-30, 2017 The Effect of Coting with Green Te Extrct nd Collgen Fiber on Qulity Attributes of Vcuum Pckged Susge N. Shokrneh *, P. Ariii b, F. Rsouli Ghhroudi c, F. Hsnni, S. Sbghpour Ph. D. Student of the Deprtment of Food Science nd Technology, Aytollh Amoli Brnch, Islmic Azd University, Mzndrn, Irn. b Assistnt Professor of Deprtment of Food Science nd Technology, Aytollh Amoli Brnch, Islmic Azd University, Mzndrn, Irn. c Ph.D. student of the Deprtment of Food Science nd Technology, College of Food Science nd Technology, Tehrn Science nd Reserch Brnch, Islmic Azd University, Tehrn, Irn. Received: 18 December 2015 Accepted: 9 September 2016 ABSTRACT: Oxidtive nd microbiologicl degrdtions re the min fctors tht determine the qulity of food nd the shelf life. Color nd moisture stbility re importnt qulity ttributes tht contribute to met shelf life, slbility nd consumer cceptbility. There is currently considerble interest in edible films cotings nd nturl ntioxidnts becuse of their potentil to improve the qulity nd the shelf life. The objective of the present study ws to investigte the effect of collgen fiber bsed edible coting nd green te extrct on physico chemicl degrdtion in beef susge stored t 4 C for two weeks in nerobic pckging. Collgenbsed edible coting with green te extrct (0.5 nd 1% v/v) ws used to reduce the oxidtive degrdtion of susges during two weeks of storge t 4 C. Collgen fiber edible coting delyed the lipid oxidtion of susges s mesured by the formtion of TBARS. The moisture loss of susges ws significntly reduced by 46% with 1% te extrct coted-susges s compred to the controls. Also, collgen nd green te extrct coted-susges were effective in mintining the initil color of the smples. Keywords: Coting, Collgen Fiber, Green Te, Susge. Introduction 1 Modern trends in convenience foods hve resulted in the incresed consumption of precooked, refrigerted, or frozen redy-toet (RTE) mets nd met products such s susges nd hms due to not only their nutritionl vlues but lso their tste nd flvor (Shon et l., 2011). Oxidtive nd microbiologicl degrdtion re the min fctors tht determine food qulity nd shelf life. Extended storge of mets nd met products such s precooked beef nd ground beef during refrigerted storge cn cuse oxidtive degrdtion (Wu & Brewer, 1994; Wu et l., 2000). Lipid oxidtion is chemicl spoilge nd deteriortes flvor, * Corresponding Author: ndi.shokrneh@yhoo.com color, texture nd nutritionl vlue of foods, s well s the formtion of orgnic free rdicls (Asghr et l., 1988). Color nd moisture stbility re importnt qulity ttributes tht contribute to met shelf life, slbility nd consumer cceptbility (Mercier et l., 1998; Wu et l., 2000). Vrious synthetic ntioxidnts (butyltedhydroxytoluene (BHT), butyltedhydroxynisole (BHA) nd tertiry butyl hydroquinone) hve been used to overcome these problems (Decker, 1998). There is currently considerble interest in edible films nd cotings (included csein, collgen, chitosn, geltin, soy protein, whey protein, clcium lginte nd methyl cellulose bsed films) becuse of their potentil to improve the qulity nd shelf

2 N. Shokrneh et l. life of foods nd to reduce complexity nd cost of pckging systems (Mchugh et l., 1994; Shon et l., 2010). These edible films or cotings cn lso be used s crriers for ntimicrobils nd ntioxidnts. Applictions of nturl products with both ntioxidnts nd ntimicrobil dditives in met products my be necessry nd useful to prolong the shelf life of beef becuse of the helth concern of consumers (Mccrthy et l., 2001). Collgen-bsed edible cotings lso hve been proposed for use on met products other thn susges. Jones nd Whitmore described method where ground collgen ws mixed with n queous mixture of lctic cid nd glycerldehyde, heted to bout 75 C, nd neutrlized to ph of 7 to mke coting for hmburgers cpble of withstnding cooking tempertures without melting. An edible collgen film intended for use on netted rosts, boneless hms, fish fillets, rost beef, nd met pstes, ws commercilized in the U.S. in the lte 1980s. According to the mnufcturer, Coffi cn reduce cook shrink, increse product juiciness, nd llow for esy removl of elstic stretch netting fter het processing (Young et l., 2004). Another study reported tht both refrigerted nd frozen/thwed round beef steks wrpped in Coffi collgen film prior to stndrd retil pckging (permeble film overwrp) or vcuum pckging exhibited significntly less fluid exudte thn unwrpped controls. Moreover, bsed on thiobrbituriccid nlysis nd on instrumentl (Hunter color meter) nd sensory color evlution, the collgen films hd no significnt effect on met oxidtion nd color (Sheu & Rosenberg, 2002). However, synthetic ntioxidnts re not completely ccepted by consumers due to helth concerns. Therefore, some nturl ingredients including herbs nd spices hve been studied especilly in Asin countries s potentil ntioxidnts in met nd met products (Mccrthy et l., 2001). Compounds from herbs nd spices contin mny phytochemicls which re potentil sources of nturl ntioxidnts including phenolic diterpenes, flvonoids, tnnins nd phenolic cids ((Dwidowicz et l., 2006). These compounds hve ntioxidnt, ntiinflmmtory nd nticncer ctivities. Ctechins is predominnt group of polyphenols present in green te leves composed of four compounds epictechin, epictechingllte, epiglloctechin, nd epiglloctechingllte (Zhong et l., 2009). These te compounds promote helth by preventing lipid oxidtion nd providing ntibcteril, nticrcinogenic nd ntivirl bility (Ktiyr & Mukhtr, 1996). Te ctechins were reported to reduce the formtion of peroxides even more effectively thn α-tocopherol nd BHA in porcine lrd nd chicken ft (Chen et l., 1998) Te polyphenols could inhibit the formtion of mutgens, which ws known to be ssocited with the brest nd colon cncer, during cooking of ground beef hmburger style met (Weisburger et l., 2002). Added te ctechins t 300 ppm level significntly reduced the TBARS vlues of beef, duck, ostrich, pork nd chicken during 10 dys of refrigerted storge. At the sme concentrtion, te ctechins provided two to four times more ntioxidtive bility thn α- tocopherol depending on mets from different niml species (Tng et l., 2001). Green te extrct decresed the formtion of TBARS nd the concentrtion of putrescine nd tyrmine in dry fermented turkey susge. Addition of green te, however, hd no significnt effects on ph, color nd overll sensory qulity to susges (Bozkurt, 2006). In pork susges, green te powder could prtly substitute nitrite, nd result in lower TBARS vlue nd decrese the voltile bsic nitrogen contents s compred to the smples prepred with nitrite lone (Choi et l., 2003). The objective of the present study ws to investigte the effect of collgen fiber 24

3 J. FBT, IAU, Vol. 7, No. 1, 23-30, 2017 bsed edible coting nd green te extrct on physico chemicl degrdtion in beef susge stored t 4 C for two weeks in nerobic pckging. Mterils nd Methods - Mterils All the chemicls were of nlyticl grde. Solvents were purchsed from Merck Chemicl Compny Drmstdt, Germny. Green te leves were collected from Giln region, Irn in April Collgen fiber ws obtined from Royl Protein Compny (Giron, Spin). - Preprtion of green te extrct The green te leves were extrcted with wter (1:4) for two hours by using wter bth (80 C). After extrction, the te extrct ws concentrted to 12 brix by rotry evportor (Heidolph, Germny) t 20 mbr vcuum nd 45 C. - Mnufcture of susges Frozen beef met ws chopped to reduce the prticle size. Slt, sodium nitrite, nd hlf of ice wter were dded nd chopped for 2 min to extrct the slt soluble proteins. Sesonings, flvouring, nd the remining ice wter were then dded nd the met btter ws chopped until the temperture reched 6 C. Formultion nd non-met ingredients incorported into susges for this study re listed in Tble 1. Tble 1. Formultion of susges Ingredients Amounts (%) Met 55 Ice wter Non-met dry ingredients 10.5 Oil 10.5 Spices 1.5 Slt 1.5 Sodium tripolyphosphte 0.40 Sodium nitrite Ascorbic cid Totl (%) 100 The met btter ws vcuum-pckged nd stuffed into poly mide csing (Tehrn nvid, Irn) nd cooked to n internl temperture of 72 C in stem chmber. After cooking, the susges were chilled immeditely in n ice bth nd stored in refrigertor (4 C) for two weeks. - Preprtion of collgen fiber coting solution A 5% (w/v) queous solution of collgen fiber ws prepred. Subsequently, the solution ws heted t 90 C for 30 min in shking wter bth nd filtered through lyer of cheese cloth. The solution ws cooled t room temperture (22±1 C) nd then seprted into three prts. Finlly, green te extrct ws dded to the solution t the concentrtion of 0.5 nd 1% before coting. Whole prt of susges (2.5 cm dimeter nd 6cm length) for ech tretment were dipped in to the coting solution for 1 min t room temperture (22±1 C) nd drined for 10s. The susges gin dipped into solution for 1 min nd then dried under lminr hood with blowing clen ir flow for 2 min (22±1 C). The susges were vcuum pckged immeditely using vcuum films ( mm) nd stored in refrigertor (4 C) for up to two weeks for nlysis. Control smples were vcuum pckged without ny coting. - Totl phenols (Folin-Cioclteu) Briefly, 0.2 ml of the te extrct ws trnsferred into flsk. Then, 0.5 ml of folin-cioclteu regent nd 0.1 ml sturted sodium crbonte solution were dded into the flsk. The whole mixture ws tken to 10 ml of distilled wter. The finl mixture ws mintined in drk plce for 30 min before mesuring the bsorbnce vi UV-visible spectrophotometer (Cry-100conc, Jpn) t 765 nm. Totl phenols were expressed s grm of gllic cid equivlent/kg of green te extrct (g GAE/kg). 25

4 N. Shokrneh et l. - Proximte nlysis nd ph vlues Moisture, ft, sh, protein, nd strch were determined in triplicte orders ccording to AOAC (AOAC 1990). A ph meter (Hnn Microprocessor ph meter, Portugl) ws used nd ph vlues were mesured. - Colour evlution using ImgeJ The surfces of the susges were photogrphed using cmer (Smsung ST6500, Kore) nd the imges were evluted using ImgeJ softwre. First of ll, it ws necessry to eliminte the bckground nd the colours were mesured nd expressed s lightness (L*) nd, redness (*). - Mesurements of ntioxidtive ctivity In order to mesure the thiobrbituric cid rective substnces (TBARS), coted nd uncoted susges (20 g) were homogenized with DDW (50 ml) using Biomixer (Hmilton Bech, USA) for 2 min. The homogente (2 ml) ws trnsferred to centrifuge tube nd 2 ml of TBA regent ws dded. The solution ws then heted in 100 C wter bth for 15 min nd cooled in n ice bth for 10 min. The resulting mixture ws centrifuged t 6000 g for 5 min t 22±1 C, the superntnt ws collected nd the bsorbnce ws mesured t 532 nm using UV-visible spectrophotometer (Rotofi32A, Jpn) (Shon et l., 2010). - Percent moisture loss (PML) PML ws determined ccording to the modified method of Shon et l. (2010). The moisture content (MC, wet bsis) of the smples ws determined using the AOAC method (AOAC 1990). Smples (bout 60 g) were oven (Binder, Germny) dried t102 C for 5 h. The smples were then cooled in desicctor to room temperture nd reweighed (Mettler AE 160, Switzerlnd). The moisture content of the smples ws determined during storge for two weeks t 4 C. The PML ws clculted s: PML (%) = [(initil MC - finl MC)/initil MC] Sttisticl nlysis The sttisticl nlysis ws crried out by onewy ANOVA using the Minitb 16 softwre (Minitn Ltd, USA) nd the differences t p < 0.05 were considered s significnt. Results nd Discussion - Proximte nlysis nd Totl Phenolic Compounds The men vlues of smples of moisture, crude ft, crude protein, sh, strch content (%) nd totl phenolic compounds were 58.99±0.13, 20.06±0.16, 14.19±0.98, 2.4±0.14, 4.90±0.30, nd 0.189±0.025 respectively. - ph vlues The ph vlues of ech tretment during storge re shown in Tble 2. The loss of ph ws from 0.17% to 0.7% for collgen coted with 1% green te extrct nd control smples, respectively. Therefor tretment with 5% collgen +1% green te extrct hd n effect on the ph fter two weeks of storge (p<0.05), but did not ffect the collgen-coted smple (p>0.05). The reduction in ph ws due to the formtion of lctic cid by lctic cid bcteri tht consumed the dded crbohydrte in the formultion s n energy source (Antr et l., 2004; Shon et l., 2011). - Percent moisture loss (PML) The storge time hd significnt effect on moisture content (MC), while the interction of tretment nd storge time ws lso significnt; p<0.05 (Tble 3). The PML for both control nd collgen-coted susges incresed with incresed storge time. As the results hve shown, PML in control ws the highest (5.37%) nd, in contrst, in 1% te extrct coted-susges 26

5 J. FBT, IAU, Vol. 7, No. 1, 23-30, 2017 ws the lowest (2.9%). This might hve occurred due to the good moisture-brrier properties of collgen coting. Previous reports hve demonstrted tht whey protein coting reduced the moisture loss in low ft susges (Shon & Chin 2008; Shon et l., 2011) nd cut beef stek (Hque et l., 2009). During preprtion of the coting solution, the mixture is heted to 90 C for 30 min, producing disulfide bonds with greter surfce hydrophobicity. It is conceivble tht the collgen coting ws effective s moisture-brrier becuse of its hydrophobic nture (Shon & Hque, 2007). - Color Evlution The L* nd * vlues re presented in Tble 4. The results indicted tht L * vlue, which reflects lightness, decresed significntly for control nd collgen-coted smples during storge. But this decrese in control ws lrger thn the others; 4.82% (Tble 4). In contrst, the * vlue ws incresed nd, the results indicted tht the lowest increse occurred in 1% te extrct smples (Tble 4). This phenomenon might occur due to lipid oxidtion. In concordnce with the previous reserch findings, lipid oxidtion might initite the oxidtion of myoglobin to metmyoglobin, nd chnge the met color from red to n unttrctive brown. The rte of met discolortion is closely relted to the rte of myoglobin oxidtion induced by lipid oxidtion (Shon et l., 2010; Young et l., 2004). Tble 2. ph vlues of ssuges during storge t 4 C for two weeks under vcuum pckging. Storge time (weeks) Control 5.78± ± % C 5.84± ± b 5.84± %C+0.5%E 5.81± b 5.79± b 5%C+1%E 5.81± b 5.80± Vlues represent mens of three replictions ± stndrd devitions. Control; uncoted susge, C; Collgen fiber coted susge, E; Green te extrct, MC; moisture content (%), PML; percent moisture loss (%). -c Mens within the sme column with different letters re significntly different (P < 0.05). Tble 3. Moisture contents nd percent moisture loss of susges during storge t 4 C for two weeks under vcuum pckging MC (%) PML (%) Storge time (weeks) Control 5% C 5%C+0.5%E 59.72± ±0.05 b 59.56±0.05 b 58.61±0.06 c 59.35±0.06 b 59.49±0.04 b 56.52±0.10 c 57.28±0.15 b 57.74±0.04 5%C+1%E 59.68±0.05 b 59.54± ±0.13 Control 1.75± ±0.07 5% C 0.51±0.01 b 3.97±0.17 b 5%C+0.5%E 5%C+1%E 0.13±0.03 c 3.06±0.03 c 0.23±0.08 bc 2.90±0.21 c Vlues represent mens of three replictions ± stndrd devitions. Control; uncoted susge, C; Collgen fiber coted susge, E; Green te extrct, MC; moisture content (%), PML; percent moisture loss (%). -c Mens within the sme row with different letters re significntly different (P < 0.05). 27

6 TBARS (mg MDA/kg) N. Shokrneh et l. - Antioxidtive Activity The TBARS vlues for control nd collgen-coted susges, were mesured (Figure 1). The TBARS formtion significntly incresed during two weeks of storge nd this formtion fter two weeks ws quite significnt. This indicted tht lipid oxidtion occurred in smples during refrigerted storge under nerobic pckging, much fster fter the second week. By considering the previous reports bout threshold vlue for the perception of rncidity by consumers, 0.5 mg/kg MDA concentrtion (Shon et l., 2011; Shon et l., 2010), it is cler tht, fter the second week, ll the smples will be rejected by consumers. Smples with green te extrct hd lower TBARS vlues due to the presence of phenolic compounds (Figure 1). Tble 4. Colour determintion of susges during storge t 4 C for two weeks under vcuum pckging. L* * Storge time (weeks) Tretments Control 5% C 5%C+0.5%E 5%C+1%E 73.37± ±0.08 b 69.83±0.10 c 2.26±0.001 dc 2.60±0.001 db 3.76± ± ±0.08 b 71.84±0.08 c 2.46±0.001 cc 2.85±0.010 cb 3.08±0.001 d 76.43± ± ±0.11 b 3.06±0.001 bc 3.25±0.010 b 3.41±0.001 b 75.49±0.01 b 71.23±0.13 c 75.91± ±0.001 c 3.20±0.001 bb 3.39±0.001 c Vlues represent mens of three replictions ± stndrd devitions. Control; uncoted susge, C; Collgen fiber coted susge, E; Green te extrct, MC; moisture content (%), PML; percent moisture loss (%). -d Mens within the sme row with different letters re significntly different (P < 0.05). -c Mens within the sme column with different letters re significntly different (P < 0.05) control 5%collgen 5% C+ 0.5%E 5%C+1%E smples first week second week third week Fig. 1. Chnges in TBARS (mg MDA/kg) formtion in susges with different cotings during storge t 4 C for two weeks in vcuum pckging Control; uncoted susge, C; Collgen fiber coted susge, E; Green te extrct 28

7 J. FBT, IAU, Vol. 7, No. 1, 23-30, 2017 Conclusion Collgen fiber edible coting delyed lipid oxidtion of susges s mesured by the formtion of TBARS. The PML of susges ws significntly reduced by 46% with 1% te extrct coting s compred to the control. The collgen nd green te extrct coted-susges were effective in mintining the initil color of the smples. The results of this study suggest tht collgen fiber nd nturl ntioxidtive coting could effectively be used for met products to mintin the qulity nd the shelf life during refrigerted storge. References AOAC. (1990). Officil methods of nlysis. 15th ed, Assocition of Officil Anlyticl Chemists, Wshington, DC. Antr, N. S., Sujv, I. N., Yokto, A., Asno, K. & Tomito, F. (2004). Effects of indigenous strter cultures on the microbil nd physicochemicl chrcteristics of Urutn, Blinese fermented susge. Journl of Bioscience Bioengineering, 98, Asghr, A., Gry, J. I., Buckley, D. J., Person, A. M. & Booreen, A. M. (1988). Perspectives on wrmed-over flvor. Food technology, 42, Bozkurt, H. (2006). Utiliztion of nturl ntioxidnts: green te extrct nd Thymbr spict oil in Turkish dry-fermented susge. Met Science, 73, Chen, Z. Y., Wng, L. Y., Chn, P. T., Zhng, Z. S., Chung, H. Y. & Ling, B. (1998). Antioxidtive ctivity of green te ctechin extrct compred with tht of rosemry extrct. Journl of the Americn Oil Chemists' Society, 75, Choi, S. H., Kwon, H. C., An, D. J., Prk, J. R. & Oh, D. H. (2003). Nitrite contents nd storge properties of susge dded with green te powder. Koren Journl for Food science of niml resources, 23, Dwidowicz, A. L., Winowsk, D. & Brnik, B. (2006). The ntioxidnt properties of lcoholic extrcts from Smbucus nigr L. (ntioxidnt properties of extrcts). Lebensmittel-Wissenschft und Technologic, 39, Decker, E. A. (1998). Antioxidnt mechnisms, In food lipids: Chemistry, Nutrition nd Biotechnology. Mrcel Dekker, Inc, New York, NY Hque, Z. U., Shon, J. & Willims, J. B. (2009). Efficcy of sour whey s shelf-life enhncer: Use in ntioxidtive edible cotings of beef stek. Journl of Food Qulity, 32, Ktiyr, S. K. & Mukhtr, H. (1996). Te in chemoprevention of cncer: Epidemiologic nd experimentl studies. Interntionl Journl of Oncology, 8, Mccrthy, T. L., Kerry, J. P., Lynch, P. B. & Buckley, D. J. (2001). Assessment of the ntioxidnt potentil of nturl food nd plnt extrcts in fresh nd previously frozen pork ptties. Met Science, 57, Mchugh, T. H., Aujrd, J. F. & Krocht, J. M. (1994). Plsticized whey protein edible films: Wter vpor permebility properties. Journl of Food Science, 59, Mercier, Y., Gtellier, P., Viy, M., Remignon, H. & Renerre, M. (1998). Effect of dietry ft nd vitmine E on lipid nd protein oxidtion in turkey met during storge. Met Science, 48, Rezei, S., Rezei, K., Hghighi, M. & Lbbfi, M. (2013). Solvent nd solvent to smple rtio s min prmeters in the microwve-ssisted extrction of polyphenolic compounds from Apple Pomce. Journl of Food Science Biotechnology, 22, Sheu, T. Y. & Rosenberg, M. (2002). Microencpsultion by spry drying ethyl cprylte in whey protein nd crbo-hydrte wll systems. Journl of Food Science, 60, Shon, J. & Chin, K. B. (2008). Effect of whey protein coting on qulity ttributes of low-ft, erobiclly pckged susge during refrigerted storge. Journl of Food Science, 73, C469- C473. Shon, J., Eo, J. H. & Choi, Y. H. (2011). Geltin coting on qulity ttributes of susge during refrigerted storge. Koren journl of food science, 31, Shon, J., Eo, J. H. & Eun, J. B. (2010). Effect of soy protein isolte coting on qulity ttributes of cut rw Hn-Woo (Koren cow) beef, erobiclly pckged nd held refrigerted. Journl of Food Qulity, 33,

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