Oxidative stability and quality assurance of chilled beef meatballs using broccoli sprouts

Oxidative stability and quality assurance of chilled beef meatballs using broccoli sprouts

Shereen A. Yassin^* and Shimaa EL-Said Abd EL-Hamed^**

*Department of Food Hygiene, Animal Health Research Institute, Kafr-elsheikh branch, ARC

**Department of Meat and Fish Technology Research, Food Technology Research Institute, Agriculture Research Center (ARC), Egypt

The study was conducted to assess the quality of beef meatballs influenced by adding of fresh broccoli sprouts (BS) at different concentrations (5, 10 and 15%) of total formula of beef meatballs. Antioxidant activity (total phenols, total flavonoid and DPPH)  of broccoli sprouts were evaluated and found to contain a higher amount of bioactive compounds. Based on the chemical composition of uncooked  meatballs, there were noticeable significance differences (p < 0.05)  in moisture, protein, ash, and fiber content of beef meatballs incorporated with broccoli sprouts (5% , 10% ,15%) as compared with the control and butylated hydroxyl toluene (BHT) beef meatballs samples. Furthermore, the addition of various concentrations of broccoli sprouts resulted in significantly (P < 0.05) lower pH, TBA, cooking loss, and shrinkage percentages, while water holding capacity and cooking yield were improved by time as compared with control and BHT meatball groups over the 12-day storage period. The lipid oxidation in beef meatballs enriched with broccoli sprouts was inhibited and maintain reduced percentage of thiobarbituric acid reactive substances (TBARS) comparable to control along the storage period. Moreover, broccoli sprouts incorporation provides the beef meatballs acceptable sensorial scores without negatively affecting their organoleptic characteristics and overall acceptability parameters. Broccoli sprouts with 15% concentration demonstrated the most potent effective natural antioxidant delaying lipid oxidation, cooking properties and enhance the sensory properties of meatballs compared to the concentrations 5% and 10%. Finally, the results of this research suggest that broccoli sprouts could serve as a safe natural antioxidant source for meat products.

INTRODUCTION:

Meat products are a vital component of the human diet, and their consumption  has risen recently on a global scale. These meals are a reliable source of energy as well as numerous nutrients, including vital amino acids, high biological value proteins , minerals including selenium , zinc,  iron as well as manganese, and vitamin B12 ( Ursachi et al. 2020). Furthermore, a great deal of research has been conducted on meat products due to many factors like the growing population's consuming meat products, consumers' growing health consciousness, and the negative effects of synthetic additives and addressing concerns about their health safety and sometimes quality ( Manzoor and Ahmad 2021).

Scientists researching the preservation of meat products are primarily focused on oxidative reactions because they can lead to discoloration of meat, which can be rejected by consumers, as well as the production of toxic compounds, aroma, and flavour changes (Munekata et al. 2020). According to Domínguez et al. (2019) during the undesired lipid oxidation of meat products, additional losses may happen to vitamins, essential fatty acid and essential amino acid. Zamuz et al. (2018), reported that processing procedures like grinding of meat can cause an increase in lipid oxidation rates because of the large surface area exposed to oxygen. Previous alterations adversely impact the sensory quality, nutritional content, and consumers acceptance and shortens the shelf life of meat (Madane et al. 2019).

Chemical preservatives as well as physical and biological treatments, or their mixtures, have been used to preserve food and prolong shelf life of food (Sridhar et al. 2020; Huang. 2021). Some producers used artificial antioxidants like butylated hydroxyl anisole (BHA) and butylated hydroxyl toluene (BHT) simultaneously such additives cause harm to the consumer health. Customers recently have made claims for meat products with increased nutritional value that may be good for human health. To satisfy these needs, researchers have concentrated on the potential for creating reformulated meat products that include less or no harmful additives, incorporate certain beneficial ingredients, and applying natural antioxidants (Gagaoua and Picard 2020). So, recently the meat sector has expanded due to new methods of processing meat products, Plant sprouts are now viewed as a functional food and have attracted more attention (Keshri et al. 2019). An interesting way to increase the nutritional content of the food is to incorporate sprouts as a basic ingredient (Miyahira et al. 2021).

Broccoli sprouts are common brassica vegetable with antibacterial, anti-inflammatory, anticancer, and anti-obesity characteristics (L´opez-Chill´on et al. 2019). Broccoli sprouts displayed more than ten times greater glucosinolate contents than mature broccoli ones due to their immature physiological condition following germination of seed (Baenas et al. 2016).

Broccoli sprouts are seeds that germinate after 7 to 9 days, and are known to be highly abundant in antioxidants, vitamin C, and phenolic compounds (Zielinski et al. 2003). The presence of sulforaphane in broccoli is also notable since It has the ability to strongly stimulate the removal of dangerous toxins that cause cancer (Zhang and Callaway (2002)). Besides, there is evidence that broccoli sprouts possess antimicrobial properties against Helicobacter pylori in vitro (Moon et al. 2010). Talalay et al. (2007) indicating that applying sulforaphane-containing broccoli sprout extract topically shields both humans and animals against UV radiation.

Broccoli sprouts provide a good source of phenolic acids and flavonoids (Gawlik-Dziki et al. 2012), which serve as natural antioxidants and can help extend the quality and meat stability. As a result, this study intended to assess the oxidative stability and quality characteristics of refrigerated beef meatballs that were formulated to include a specific amount of broccoli sprouts powder.

MATERIAL AND METHODS

Broccoli sprouts extract preparation:

Broccoli sprouts were obtained from (Mnabet Company, 6 October City, Egypt). The sprouts were subjected to freeze drying using vacuum freeze drier (LABOAO) at Microanalysis Unit, Faculty of Science, Tanta University, Egypt, oven for 48 hours, subsequently, the dehydrated sprouts were ground into a powder using a blender and then sieved before being used. To obtain the extract, 50 ml of distilled water was thoroughly mixed with 2 gm of the powdered plants, and the mixture was allowed to stand for 5 minutes. After that, the mixture was filtered using Whatman grade No.1 filter papers and concentrated in a rotary evaporator (BuchiRotavapor R, Switzerland) at 50°C according to the procedure outlined by Alaklabi et al. (2017).

Evaluation of  total phenolic, total flavonoid contents and antioxidant activity in broccoli sprouts :

Total phenolic, flavonoid content and antioxidant activity of broccoli sprouts were analyzed at Food Technology Research Institute, Kafr-elsheikh branch. The total phenolic content of the plant extracts assessed based on  Dewanto et al. (2002).  Data is given as mg of the dried plant's gallic acid equivalent (GAE) per g. Flavonoid content was assessed by most popular spectrophotometric method as reported by Arvouet-Grand et al. (1994), which was then represented as quercetin equivalents (mg QE/g DM). Antioxidant activity AA% of extract was assessed according to Gallego et al. (2015) The percentage scavenging activity (%) could be calculated according to this equation:

DPPH (% of antioxidant activity) =

[(A (absorbance) control – A (absorbance) sample)/A (absorbance) control] x 100= %

Manufacturing of meatballs:

Minced meat was purchased from a commercial market, Tanta, Egypt. A standard formula was used in the production of meatballs: 85% minced beef (20% fat content),7.5% onion, 1.5% salt, 1% spices and 5 % water. After homogenizing of all ingredients for five minutes in a bowl mixer (Tefal, QA400, France), the ingredients were split into 5 groups. 1^st group (control group) (C) without any antioxidant source (broccoli sprouts or BHT) 2^nd group (T1) meatballs with 5% broccoli sprouts powder, 3rd group (T2) meatballs with 10% broccoli sprouts powder, 4^th group (T3) meatballs with 15% broccoli sprouts powder and 5^th group (T4) meatballs with BHT at 0.1% as a reference. Meatballs (30±2 gm) were formed the approximate size of each one was 5 cm in width and 1 cm in thickness, all treatment were examined for sensory analysis to choose the best accepted treatment. Then treatments were arranged into plastic trays, Packaging with single layer of polyethylene bag and kept in refrigerator at 4±1^oC for 12 days. Meatballs examination was assessed at 0, 3, 6, 9 and 12 days of storage or until it shows signs of spoilage.

Chemical composition of beef meatballs samples:

Ash, protein, moisture, fat and fiber contents of beef meatballs samples were assessed using (AOAC. 2000).

pH measurement:

To measure the pH values, the technique outlined by Yetim et al. (2011) was employed. 5gm of beef meatball  was mixed with 50 mL of deionized distilled water. Then filtration of the mixture ,using a digital pH meter (Hanna Instruments, Milano, Italy), the filtrate's pH was determined.

Thiobarbituric acid value (TBARS) analysis:

To monitor lipid oxidation , thiobarbituric acid reactive substances (TBARS) was assessed based on Zhang et al. (2016) . TBARS levels were recorded as mg of malonaldehyde  per kg of meatballs .

Water Holding Capacity (WHC):

WHC evaluated based on the process described in El-Seesy. (2000). A small piece of meat weight 0.3 g was centered on filter paper (Whatman No.1), and inserted between two glass plates (sized 10.0 × 10.0 × 0.8 cm). A weight of one kilogramme was put on the upper plate, and after elapsing of 20 minutes, the area of the meat that had been pressed down and the entire surface area of the wet paper was determined by a digital planometer (QCJ-2000).WHC was determined using the equation that follows:

Determination of Fat retention %:

Fat retention of beef meatballs was calculated as described by Serdaroğlu and Değırmencioğlu  (2004) following the formula:

Determination of cooking loss (CL):

It was calculated as outlined by (Erdogdu et al. 2007)  following the formula:

Where:

M_i = Initial mass of the raw beef meatballs in gram.

M_f = Final mass of the cooked beef meatballs in gram.

Determination of cooking yield:

It was assessed by contrasting the weight of the sample before and after cooking and was determined as described by Murphy et al. (1975):

Determination of  Beef  meatball  shrinkage(%):

 Beef meatball shrinkage is the variation between raw and cooked portions of the Beef meatball , represented as described by Darweash and Moghazy. ( 1998) following the equation:

Sensory analysis:

The beef meatballs were cooked for three minutes on (a Tefal, Rumilly, France fryer). After that, they were randomly served to 15 panelists, ages 25 to 40 on averages, at a temperature of about 35 °C. Panelists were asked to rate the cooked samples according to parameters related to color, taste, tenderness, juiciness, appearance, and overall acceptability during the sensory evaluation process (Badr and El-Waseif. 2017). rated the samples using a ten-point hedonic scale, where 1 represents extreme dislike, 5 represents unacceptable level and 10 represents like very much.

Statistical Analysis:

SPSS (version 22.0, IBM, USA) statistical software was used to evaluate the measurements. The mean ± standard errors (SE) was used to expressed all parametric data, and one-way analysis of variance (ANOVA) was used, subsequently the test for least significant differences (LSD). The groups' mean comparisons became significant when (p<0.05).

RESULTS:

As shown in Table (1) , the values of phenolic content (TPC), total flavonoid content (TFC) and  antioxidant activity by DPPH of broccoli sprouts extracted by methanol had  higher significant variations ( 34.39 milligram of gallic acid equivalents (mg GAE) /g DW, 2.29 milligram of quercetin equivalent (mg QE/g) DW and 64.70 % ), than broccoli sprouts extracted by water (32.78mg GAE/g DW, 1.86 mg QE/g DW and 54.83% ), respectively