Inhibition of pork and fish oxidation by a novel plastic film coated with horseradish extract
Introduction
Prolonging the shelf-life of fresh pork and fish is important for both manufacturers and consumers. The shelf-life of fresh meats can be extended by protecting them from discoloration, lipid oxidation, and microbial growth. One of the initial indices used to assess the freshness of meats is color. Oxidation decreases overall meat quality and is a primary cause of changes in meat color, flavor, and texture (Saleemi et al., 1993, Sánchez-Escalante et al., 2003). In particular, seafood products contain high levels of polyunsaturated fatty acids that are easily attacked by oxygen-derived free radicals, resulting in lipid peroxidation and meat rancidization (Huang & Weng, 1998).
Oxidative deterioration of meats such as pork and fish is caused by the degradation of fats and pigments. The surface discoloration of fresh pork cuts largely depends on the oxidative change of oxymyoglobin into metmyoglobin and gives meat an unattractive brown color (Djenane et al., 2003, Ranken, 1989, Wood et al., 2003). Furthermore, lipid oxidation causes rancidization of fish, rendering the product unacceptable for human consumption. Although antioxidant application could prevent oxidation processes, their direct application on fresh-cut foods is prohibited in many countries. Nevertheless, consumer interest in safe dietary antioxidants has promoted research on natural products that are known to have antioxidation properties.
Green tea (Choi et al., 2006) and horseradish (Cejpek et al., 1998, Delaquis et al., 1999, Yamaguchi et al., 1984) have been shown to retard oxidation of meats. Specifically, horseradish is a plant used primarily as a condiment for sushi and seafood dishes in Japanese cuisine. Horseradish contains allyl isothiocyanate and phenyl isothiocyanate as primary components. Allyl isothiocyanate is particularly pungent and volatile and is released from the naturally occurring glucosinolate sinigrin by the action of myrosinase. Previous studies (Manesh and Kuttan, 2003, Kinae et al., 2000) showed that isothiocyanate and allyl isothiocyanate inhibit lipid oxidation and the food-poisoning bacterial activities of Escherichia coli, Staphylococcus aureus, and Vibrio parahaemolyticus. These compounds also inhibit the growth of mold and yeast (Kinae et al., 2000) and have been tested for use as food-preservation agents. However, their pungent flavor has dissuaded their use on fresh-cut foods.
This problem can be solved by microencapsulation. Microencapsulation of compounds in carrier matrices can provide protection against degradation, prevent loss of volatile flavors from the encapsulated materials themselves, and enhance the stability and flavor of core materials (Kanakdande, Bosale, & Singhal, 2007). The objectives of this study were to develop an anti-oxidative packaging film coated with microencapsulated volatile horseradish extract and to verify the effects of this film on fresh-cut meats for the purpose of prolonging their shelf-life.
Section snippets
Preparation of volatile horseradish extract
Dried and ground Japanese horseradish (Wasabia japonica matsum) was purchased at a local market and extracted with 80 mL/100 mL methanol overnight at room temperature. A portion of the extract was centrifuged at 2700g for 20 min at 4 °C, and the supernatant was filtered through a 0.45 μm filter. The filtered supernatant was evaporated using a rotary vacuum evaporator (Rotavapor, R114, Büchi, Flawil, Switzerland) at 40 °C for 15 min to remove methanol and moisture from the supernatant, leave the
Characteristics of microcapsules containing horseradish extract
The presence of allyl isothiocyanate in methanol extracts of horseradish was verified by reverse phase high performance liquid chromatography (HPLC; Fig. 1). The allyl isothiocyanate had a retention time (46.86 min) and a λmax(243 nm) identical to the standard. The extract was microencapsulated with (0.5, 1.0, or 1.5 g/100 mL) chitosan. Fig. 2 shows the particle size distribution of the chitosan–NaOH microcapsules containing the horseradish extract. The diameters of the microcapsules showed a
Acknowledgement
This study was supported by the Korea Research Foundation Grant, Republic of Korea (KRF-2008-005-J00601).
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Authors contributed equally.