06 Jun

Olive extracts may slow spoilage of meats

By Stephen Daniells,

Polyphenol-rich extracts from olive oil pomace may reduce the formation of off-flavours in meats by as much as 80 per cent, suggests new research.

olive-extracts-may-slow-meat-spoilageThe olive extract, obtained from the waste waters of olive oil pomace, performed better than a commercial antioxidant sourced from wine, according to findings published in the journal Food Chemistry.

“The polyphenol extract from the waste water of olive oil’s pomace significantly inhibited lipid oxidation in pre-cooked ground beef and pork. The antioxidant effect increased with the dose and was higher in beef than in pork,” wrote Sharon DeJong from Food Science Australia and Maria Cecilia Lanari from Argentina’s National Council for Scientific and Technical Investigation (CONICET).

Oxidation processes in food can lead to organoleptic deterioration in taste, colour and texture. The food industry has long been aware of this, and is increasingly seeking natural solutions rather than artificial additives, such as like butylhydroxyanisole (BHA) and butylhydroxytoluene (BHT), to extend the shelf life of milder-tasting products.

According to a 2003 report by Frost and Sullivan, the synthetic antioxidant market is in decline, while natural antioxidants, such as herb extracts, tocopherols (vitamin E) and ascorbates (vitamin C) are growing, pushed by consumer desire acceptance and easier market access.

[Source] Click here to continue

Leave a Reply