Keywords
natural extract
phenolic compounds
bioactivity meat
How to Cite
Abstract
Lipid oxidation contributes significantly to the deterioration of the physicochemical quality of beef during refrigerated storage. The incorporation of natural antioxidants through edible coatings has been proposed as an effective strategy to mitigate oxidative processes and preserve meat quality. This study evaluated four treatments with chitosan solutions mixed with potato peel extract to coat two commercially important beef cuts: top round (PNG) and chuck (DZM). The conditions were with and without 1% potato peel extract. pH, color, water-holding capacity, texture, and oxidative stability (lipid oxidation) were measured during refrigerated storage (16 days at 4 ± 1 °C). Potato peel extract (PPE), chitosan coating solution (CCS), and chitosan coating solution + potato peel extract (CCS-PPE) were used for the identification of polyphenols and antioxidants. The results indicate that the application of the three extracts PPE > CCS-PPE showed (p<0.05) the presence of polyphenols, phenols, flavonoids, and chlorogenic acid, but these were absent when applied only with CCS. Furthermore, PPE > CCS-PPE exhibited free radical scavenging properties and reduced cation radical scavenging capabilities. The parameters evaluated in the meat samples at the end of storage (day 16) showed no differences in pH and b* (yellowness) values between treatments (p>0.05). Conversely, PNG and DZM samples treated with CCS-PPE had lower oxidation levels (TBARS) and L* (luminosity) (p<0.05) compared to the PNG and DZM controls, as well as higher a* (redness) values (p<0.05). In the PNG group, the sample showed a lower water-holding capacity (WHC) and higher texture values (p<0.05) compared to the other treatments. In conclusion, CCS-PPE could be an antioxidant additive for beef.
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