Impact of myrciaria dubia peel and seed extracts on oxidation process and colour stability of ground lamb

Abstract

The present study investigated the influence of Myrciaria dubia peel and seed extracts (PE and SE) on colour and oxidation stability of ground lamb. Instrumental colour (L*, a*, and b* values), pH, lipid oxidation (TBARS), and protein oxidation (carbonyls) were determined during 9 days of storage at 4 °C. Although the L* value was not affected by any enhancement type (BHT, PE, or SE), all samples exhibited a decrease on the a* values (P < 0.05) during refrigerated storage. M. dubia extracts increased the lipid stability in ground lamb, however no positive effect on protein oxidation was observed. PE and SE samples had lower (P < 0.05) TBARS values compared with control and BHT counterparts. Due to its antioxidant effect on lipids, peel and seed extracts of M. dubia can be considered a viable strategy to improve the oxidative stability of ground lamb during storage.