| Meat is the most valuable livestock product and for many people serves as their first-choice source of animal protein.It is either consumed as a component of kitchen-style food preparations or as processed meat products.However,numerous physical and chemical changes occur during processing and storage of meat and meat products.These changes lead to the production of free radicals which in turn initiate the process of oxidation.On the other hand the reaction of protein,amino acids and sugars during Maillard reaction provide a base for the production of carcinogenic compounds in processed meat.Therefore scientist throughout the world are finding ways to scavenge the free radicals and slow down or stop the process of oxidation and formation of mutagens during meat processing.An increasing demand of using natural antioxidants has been seen in recent years due to the toxic effects of synthetic ones.Chrysanthemum morifolium flower belongs to a family Asteraceae has been well studied for many aspects regarding antioxidant activities in meat.Chrysanthemum morifolium flower extract(CME)is a novel natural antioxidant for meat processing industry having strong antioxidant activities and possessing a lot of phenolic compounds including gallocatechin,apigenin,rosmarinic acid,caffeic acid,rhamnetin and quercetin which are broadly used in the food industry.Therefore keeping in view the above reasons the present study was designed to evaluate the effect of CME for meat products.1.Occurrence of heterocyclic amines in commercial fast-food meat products available on the Chinese market and assessment of human exposure to these compoundsHeterocyclic amines(HCAs)have been identified as highly mutagenic and are risk factors for human cancer.In recent years,the intake of fast-food meat products has increased exponentially due to their convenience.Therefore,it is important to assess the health risks of HCAs and provide useful public dietary guidelines.Eight fast-food meat products were selected from the Chinese market,including chicken,beef and fish,to evaluate their health risk in conjunction with HCAs.Crispy chicken drumsticks contained the maximum level of total HCAs(24.18±3.57 ng/g),followed by crispy fried chicken burgers(19.99±1.41 ng/g)and traditional Chinese nuggets(19.17±1.23 ng/g),whereas shrimp cake burgers had the lowest levels(13.17±1.77 ng/g).Crispy chicken drumsticks(men:169.12 ng/day,women:108.70 ng/day),hot chicken wings(men:126.32 ng/day,women:142.11 ng/day)and crispy fried chicken burgers(men:129.78 ng/day,women:59.91 ng/day)were found to provide the highest dietary intake of HCAs in both genders,which may lead to an increase in colorectal and breast cancers.2.Identification and quantification of polyphenolic compounds in chrysanthemum morifolium flower extract by UPLC(Q-TOF/MS)The aim of this study was to investigate the phenolic profile of chrysanthemum morifolium flower extract(CME)using a standardized profiling method based on UPLC(Q-TOF/MS)system in tandem with a quadruple of flight mass spectrometer.A total of 69 phenolic compounds including 7 flavones,23 flavonols,15 isoflavonoids,5 flavonones,2 hydroxybenxoic acid,6 anthocyanins,2 hydroxycinnamoylquinic acids,7 Hydroxycinnamic acids,1 Dihydroflavonols and 1 Hydroxyphenylacetic acids were identified in CME.(+)-Gallocatechin was found with the highest concentration in CME(421.23±13.03 ?g/g)followed by Apigenin 7-O-glucoside(339.22±10.47 ?g/g)and Rosmarinic acid(286.80±8.09 ?g/g)whereas,Kaempferol 3-O-galactoside with the lowest one(03.43±0.65 ?g/g).The total phenolic content of the CME was measured by Folin-Ciocalteu method,which was 39.72 GAE/g dry matter and the IC50 value was 48.43 ug/mL.These results indicated that CME possess highest quantities of bio-active components that are beneficial to human health.In addition,the detailed analysis of the phenolic composition of CME provides the background to understand the potential benefit of this herb.3.Inhibitory effect of chrysanthemum morifolium flower extract on the formation of heterocyclic amines in goat meat patties cooked by various cooking methods and temperaturesThe effect of chrysanthemum morifolium flower extract(CME)was investigated on the formation of heterocyclic amines(HCAs)in goat meat patties cooked at different temperatures by different cooking methods.In patties without CME,the level of total HCAs increased analogously with the increase in cooking temperature.The inhibitory effect of CME on HCAs ranged from 14%to 82%.The total HCAs content were reduced by 46%,40%and 35%in pan fried,deep fat fried and oven roasted goat meat patties,respectively,at 175?.While,at 225?,the amount of total HCAs was decreased by 52%,47%and 32%in deep fat fried,pan fried and oven roasted patties respectively,whereas,in barbecue patties the reduction was 36%.Hence,it is concluded that the effect of CME was more prominent in deep fat frying and pan frying cooking methods and increase in temperature enhance the efficacy of CME in both cooking methods.4.Effect of chrysanthemum morifolium flower extract on lipid and protein oxidation in goat meatballs during refrigerated storageLipid and protein oxidation are two main causes for quality loss in goat meat and meat products.Currently,synthetic antioxidants are used worldwide to control oxidative process in such products,but the adverse effect on health could impose a risk to consumers.Therefore,this study investigates the effect of CME on lipid and protein oxidation in goat meatballs during 9 days of refrigerated storage(4±oC).Meatballs were prepared from freshly minced meat with the addition of 0.1%and 0.2%CME and compared with the butylated hydroxytoluene(BHT)(0.01%)and control.Higher level of thiol,whereas,lower thiobarbituric acid reactive substances(TBARS)and carbonyl content were observed in CME treated samples as compared to control during 9 days of storage.The incorporation of CME in meatballs reduced the pH and Aw values markedly but no effect was found on color and sensory analysis.These results showed that higher level of CME was more effective against lipid and protein oxidation and thus can be used as natural antioxidant in meat products without affecting product acceptability. |
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