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Clementine mandarin orange peel and pulp, grape pomace and seed extracts as potential preservatives for beef patties
Thesis (MScAgric)--Stellenbosch University, 2021.
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| Format: | Thesis |
| Language: | English |
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Stellenbosch : Stellenbosch University
2021
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| _version_ | 1867613917651402752 |
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| access_status_str | Open Access |
| author | Bambeni, Thandikhaya |
| author2 | Mapiye, Cletos |
| author_browse | Bambeni, Thandikhaya Mapiye, Cletos |
| author_facet | Mapiye, Cletos Bambeni, Thandikhaya |
| author_sort | Bambeni, Thandikhaya |
| collection | Thesis |
| dc_rights_str_mv | Stellenbosch University |
| description | Thesis (MScAgric)--Stellenbosch University, 2021. |
| format | Thesis |
| id | oai:scholar.sun.ac.za:10019.1/110320 |
| institution | Stellenbosch University (South Africa) |
| language | English |
| last_indexed | 2026-06-10T12:43:46.104Z |
| license_str | Other — see source repository |
| provenance_str_mv | Harvested via OAI-PMH from SUNScholar — Stellenbosch University Repository |
| publishDate | 2021 |
| publishDateRange | 2021 |
| publishDateSort | 2021 |
| publisher | Stellenbosch : Stellenbosch University |
| publisherStr | Stellenbosch : Stellenbosch University |
| record_format | dspace |
| source_str | SUNScholar — Stellenbosch University Repository |
| spelling | oai:scholar.sun.ac.za:10019.1/110320 Clementine mandarin orange peel and pulp, grape pomace and seed extracts as potential preservatives for beef patties Bambeni, Thandikhaya Mapiye, Cletos Stellenbosch University. Faculty of AgriSciences. Dept. of Animal Science. Beef -- Quality Beef -- Preservation Fruit -- By-products Beef -- Sensory evaluation Flavonoids Oxidation -- Measurement Meat --By-products UCTD Thesis (MScAgric)--Stellenbosch University, 2021. ENGLISH ABSTRACT: Consumption of ready-to-eat (RTE) food products such as beef patties has increased due to their convenience and increasing consumer preference. Beef patties among other processed meat products are, however, susceptible to oxidation and microbial spoilage. This has increased research on the use of natural preservatives to enhance safety and shelf life of processed meat products. In the current study, beef patties treated with crude extracts of either clementine mandarin orange peel and pulp (OPE), grape pomace (GPE) or seeds (GSE) were compared to negative (no extract; CTR) and positive (sodium metabisulphite; SMB) controls for their effects on colour, antioxidant activity, lipid and protein oxidation, bacterial load, texture profile analysis and sensory quality. The liquid chromatography-mass spectrophotometer (LC-MS) was used to characterise polyphenolic and compounds of the fruit by-products. Beef patties used for determination of shelf life, texture profile analysis and sensory evaluations were prepared using lean meat and subcutaneous fat from sixteen, day-old Muscularis longissimus thoracis et lumborum [LTL]. Concentrations of individual and total flavones, flavanones, hydroxycinnamic acids, ascorbic acid, limonoids and diterpenoids were greater in OPE compared to GSE and GPE whose concentrations were not different from each other. Grape seed extract had the greatest concentrations of anthocyanins, individual phenolic acids (i.e., hydroxybenzoic acids and hydroxyphenylpropanoic acids) and proanthocyanidins followed by GPE and OPE, respectively. Individual and total flavanols (i.e., catechin and epicatechin) and total phenols concentrations were greater in GSE than GPE and OPE, whose concentrations were similar to each other. The concentration of the identified benzenediols and terpenoids followed the order: OPE > GPE > GSE. The order for pH values of fruit extracts was GSE > GPE = OPE. Type of extract and retail display period influenced redness (a*), yellowness (b*), Hue (H*) and chroma (C*) values in beef patties. The order of a* values from greatest to lowest was SMB > GSE > GPE = OPE > CTR. Antioxidant activity values followed the order of SMB > GSE > GPE = OPE > CTR. The order of TBARS and carbonyls values of the treatments were CTR > GPE = OPE > GSE > SBM, while that of bacterial loads (i.e., lactic acid bacteria, total viable and coliform counts) were CTR > GSE = GPE > OPE > SBM. The CTR patties had the greatest cohesiveness values with fruit extracts having intermediate values and SMB the lowest. Overall intensity and beef-like aromas, and flavour showed differences across treatments with OPE beef patties having greater values than other treatments. The present findings show that GSE is a potential antioxidant while OPE is a potential antibacterial with minimal effects on sensory quality of beef patties. AFRIKAANSE OPSOMMING: Die verbruik van gereed-vir-eet (GVE) voedselprodukte soos beesvleisvleiskoekies het toegeneem vanweë hul gerief en toenemende verbruikersvoorkeur. Beesvleiskoekies, soos ander verwerkte vleisprodukte, is egter vatbaar vir oksidasie en mikrobiese bederf. Dit het navorsing oor die gebruik van natuurlike preserveermiddels aangespoor om die veiligheid en rakleeftyd van verwerkte vleisprodukte te verbeter. In die huidige studie is vleiskoekies, behandel met ru-ekstrakte van óf clementine mandarein-lemoenskil en -pulp (OPE), druiwepulp (GPE) óf sade (GSE), vergelyk met negatiewe (geen uittreksel; CTR) en positief (natriummetabisulfiet; SMB) beheer vir die invloed op kleur, antioksidant aktiwiteit, lipied- en proteïenoksidasie, bakterielading, tekstuurprofielanalise en sensoriese kwaliteit. Die vloeistofchromatografie-massaspektrofotometer (LC-MS) is gebruik om polifenoliese en verbindings van die vrugte-byprodukte te karakteriseer. Beesvleiskoekies wat gebruik word vir die bepaling van rakleeftyd, analise van tekstuurprofiel en sensoriese evaluasies, is gemaak van maer vleis en onderhuidse vet uit sestien-dae oue Muscularis longissimus thoracis et lumborum [LTL]. Konsentrasies van individuele en totale flavone, flavanone, hidroksikaniese sure, askorbiensuur, limonoïede en diterpenoïede was groter in OPE, in vergelyking met GSE en GPE waarvan die konsentrasies nie verskil nie. Ekstrakte van druiwesaad het die hoogste konsentrasies van antosianiene, individuele fenoliese sure (d.w.s. hidroksibensoesure en hidroksifenielpropanoësure) en pro-anthosianidiene, gevolg deur onderskeidelik GPE en OPE. Individuele en totale flavanole (d.w.s. katekien en epikatekien) en totale fenole konsentrasies was hoër in GSE as GPE en OPE, waarvan die konsentrasies soortgelyk aan mekaar. Die konsentrasie van die geïdentifiseerde benseendiole en terpenoïede volg die volgorde: OPE > GPE > GSE. Die orde vir pH-waardes van vrugtekstrakte was GSE> GPE = OPE. Die tipe uittreksel en die kleinhandel vertoonperiode het die waardes van rooiheid (a*), geelheid (b*), kleur (H*) en chroma (C*) in vleiskoekies beïnvloed. Die volgorde van a* waardes van grootste tot laagste was SMB > GSE > GPE = OPE > CTR. Antioksidant aktiwiteitswaardes volg die volgorde van SMB> GSE> GPE = OPE> CTR. Die volgorde van TBARS en karbonielwaardes van die behandelings was CTR > GPE = OPE > GSE> SBM, terwyl die van bakteriële ladings (d.w.s. melksuurbakterieë, totale lewensvatbare en koliforme tellings) CTR > GSE = GPE > OPE > SBM. Die CTR-vleisbeeskoekies het die grootste klewerigheidswaardes gehad, met vrugte-ekstrakte wat intermediêre- en SMB die laagste -waardes gehad het. Algehele intensiteit, vleisagtige aromas en geur het verskille getoon tussen behandelings, met OPE-vleisbeeskoekies wat groter waardes het as ander behandelings. Die huidige bevindings toon dat GSE 'n potensiële antioksidant is, terwyl OPE 'n potensiële antibakteriese middel is met 'n minimale effek op die sensoriese kwaliteit van vleisbeeskoekies. Masters 2021-03-08T08:20:26Z 2021-04-22T10:13:56Z 2021-03-08T08:20:26Z 2021-03 Thesis http://hdl.handle.net/10019.1/110320 en Stellenbosch University xv, 71 pages application/pdf Stellenbosch : Stellenbosch University |
| spellingShingle | Beef -- Quality Beef -- Preservation Fruit -- By-products Beef -- Sensory evaluation Flavonoids Oxidation -- Measurement Meat --By-products UCTD Bambeni, Thandikhaya Clementine mandarin orange peel and pulp, grape pomace and seed extracts as potential preservatives for beef patties |
| title | Clementine mandarin orange peel and pulp, grape pomace and seed extracts as potential preservatives for beef patties |
| title_full | Clementine mandarin orange peel and pulp, grape pomace and seed extracts as potential preservatives for beef patties |
| title_fullStr | Clementine mandarin orange peel and pulp, grape pomace and seed extracts as potential preservatives for beef patties |
| title_full_unstemmed | Clementine mandarin orange peel and pulp, grape pomace and seed extracts as potential preservatives for beef patties |
| title_short | Clementine mandarin orange peel and pulp, grape pomace and seed extracts as potential preservatives for beef patties |
| title_sort | clementine mandarin orange peel and pulp grape pomace and seed extracts as potential preservatives for beef patties |
| topic | Beef -- Quality Beef -- Preservation Fruit -- By-products Beef -- Sensory evaluation Flavonoids Oxidation -- Measurement Meat --By-products UCTD |
| url | http://hdl.handle.net/10019.1/110320 |
| work_keys_str_mv | AT bambenithandikhaya clementinemandarinorangepeelandpulpgrapepomaceandseedextractsaspotentialpreservativesforbeefpatties |