Effect of lutein, sesamol, ellagic acid and olive leaf extract on the quality and shelf-life stability of packaged raw minced beef patties.

The effects of lutein (100 and 200 microg/g muscle), sesamol (250 and 500 microg/g muscle), ellagic acid (300 and 600 microg/g muscle) and olive leaf extract (100 and 200 microg/g muscle) on total viable counts (TVCs), lipid oxidation (thiobarbituric acid-reactive substances, TBARS), colour, oxymyoglobin oxidation, pH, water-holding capacity (WHC), sensorial properties of raw beef patties (M. longissimus thoracis et lumborum) stored in modified atmosphere packs (80% O(2):20% CO(2)) (MAP) aerobically at 4 degrees C for up to 8 and 12 days, respectively, were examined. All the nutraceuticals reduced (P<0.001) TVCs. The addition of sesamol, ellagic acid and olive leaf extract reduced (P<0.001) TBARS in raw beef patties in both packaging systems. Sesamol addition to beef resulted in lower (P<0.01) a* redness values and increased oxymyoglobin oxidation. Conversely, lutein and olive leaf extract reduced (P<0.001) oxymyoglobin oxidation relative to the control. The graded addition of ellagic acid and olive leaf extract improved (P<0.001) WHC.