Effect of Portulaca (Portulaca oleracea L.) extract on the quality and physicochemical attributes of vacuum-packed seasoned steaks during chilled storage.

BACKGROUND

Vacuum packaging had the ability to reduce oxidative deterioration and microbial-induced spoilage of meat. However, in an oxygen-free environment, it can lead to the development of an unappealing purplish-red color and a decrease in the water-holding capacity of meat, thereby impacting the overall meat quality. Portulaca oleracea L. (POL) was a homology of medicine and food known for its exceptional antioxidant and antimicrobial properties.

RESULTS

The aim of our present study was to investigate the antioxidant and antimicrobial ability of n-butanol phase extract of POL and the effect of POL extract incorporating on the quality (water-holding capacity, shear force, color, and texture) and physicochemical (pH, TVB-N, and total viable counts) attributes of vacuum-packed seasoned steaks at 4°C over a 15-day period. Results showed that the POL extract had excellent antioxidant and antimicrobial capacity. Furthermore, the addition of POL extract significantly inhibited protein oxidation and microbial growth of steaks (p < 0.05), and improved the water-holding capacity, color properties, and tenderness (p < 0.05). Moreover, there were no significant differences (p > 0.05) in the color, water-holding capacity, and tenderness between the 0.05% and 1% POL treatment groups compared to the sodium nitrite control group.

CONCLUSION

These results indicated that POL extract had the potential to replace sodium nitrite due to ability to hinder protein oxidation and microbial growth of vacuum-packed seasoned steaks, while enhancing the color, water-holding capacity, and tenderness of seasoned steaks. This article is protected by copyright. All rights reserved.

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This article is protected by copyright. All rights reserved.