Natural antioxidants and sensory acceptance in meat products: review of scientific evidence

Natural antioxidants and sensory acceptance in meat products: review of scientific evidence

Authors

  • Renata de Araujo Alves Federal University of Maranhão
  • Virgínia Kelly Gonçalves Abreu Federal University of Maranhão
  • Adriana Gomes Nogueira Ferreira Federal University of Maranhão
  • Marcelino Santos Neto Federal University of Maranhão
  • Richard Pereira Dutra Federal University of Maranhão
  • Ana Lúcia Fernandes Pereira Universidade Federal do Maranhão

DOI:

https://doi.org/10.4322/2359-6643.14267

Abstract

The use of antioxidants is an alternative to prevent lipid oxidation during processing and storage of meat products. However, synthetic antioxidants can be harmful to health, which has contributed to the increased interest in natural antioxidants. For the use of these antioxidants, it is important to know the impacts on sensory characteristics. The aim of this review was to analyze the scientific information on the sensory acceptance of meat products containing natural antioxidants in order to comprehend better its use. The integrative review was based on systematic steps, using publications available in the ScienceDirect, Web of Science, Pubmed, Embase and Scopus databases. After searching the databases and applying the selection steps, 34 articles were analyzed. Most publications (61.76%) used the nine points hedonic scale as a methodology to assess sensory acceptance. Among the sensory attributes evaluated, flavor (82.35%), aroma (73.52%), overall acceptance (67.64%), texture (64.70%), and color (64,70%) were the most evaluated in lipid oxidation studies. The publications used different natural antioxidant types and 55.88% of the evaluated products had good sensory acceptance. Thus, the use of natural antioxidants in meat products is an alternative for the development of healthier products with good acceptability.

Author Biographies

Renata de Araujo Alves, Federal University of Maranhão

Master in Health and Technology from the Postgraduate Program in Health and Technology at the Federal University of Maranhão. Currently, she works as a teacher in basic education, teaching subjects in the biological and exact areas. She has a degree in Food Engineering from the Federal University of Maranhão (2019), and a specialization in Health Surveillance and Higher Education Teaching (2022). She has experience in the area of Food Science and Technology, with emphasis on microbiological and physicochemical analyzes and an emphasis on the development of meat products with reduced fat and sodium and the development of foods for special purposes. She has experience in analyzing secondary metabolites in organic vegetables.

Virgínia Kelly Gonçalves Abreu, Federal University of Maranhão

She has a degree in Food Engineering from the Federal University of Ceará, a Master's and Doctorate in Food Science and Technology from the Federal University of Ceará. Currently, she is an Associate Professor of the Food Engineering Course, Professor of the Specialization in Food Quality and Safety Management and permanent member of the Postgraduate Program in Health and Technology at the Federal University of Maranhão. She is the coordinator and collaborator of several research projects approved by local (FAPEMA) and national (CNPq) funders. She has published more than twenty scientific articles, two book chapters and has granted patents and patent applications. He is a member of the Food Science and Technology research group carrying out research in the area of natural antioxidants in meat products, development of meat products with fat and sodium reduction, development of foods for special purposes, use of films and coverings in food preservation

Adriana Gomes Nogueira Ferreira, Federal University of Maranhão

Nurse, PhD and Master in Nursing from the Federal University of Ceará in the area of Health Promotion. Associate Professor at the Federal University of Maranhão with experience in the Nursing degree, Postgraduate Program degree in Nursing and Postgraduate Program in Health and Technology. Specialist in Obstetric Nursing, Management of Health Systems and Services and Professional Education in the Health Area. FAPEMA Productivity Fellow. Research Group Leader: Educational Technologies for Health Promotion Group. Lines of research: 'Health Care and Nursing' and 'Health and Society'. Advisor for Masters, Scientific Initiation and Extension Projects

Marcelino Santos Neto, Federal University of Maranhão

PhD in Sciences - Public Health from the Ribeirão Preto School of Nursing at the University of São Paulo. Master in Management, Research and Development in Pharmaceutical Technology from the Catholic University of Goiás. Specialist in Distance Education from Faculdade Reunida de Ilha Solteira - FAR, Management in Health Systems and Services from the Federal University of Maranhão - UFMA/NEAD, Clinical Cytology from the Brazilian Society of Clinical Cytology - SBCC and Family Health from Faculdade Atenas Maranhense - FAME. Degree (Scheme I - Pedagogical Training of Teachers) in Chemistry/Biology from CEFET/UNEDI. Graduated in Pharmacy and Qualified in Clinical Analysis (Biochemistry) from the Federal University of Pará - UFPA. He has experience in the areas of Public Health, Epidemiology, Pharmaceutical Assistance, Laboratory Diagnosis and EAD. He was a TCC tutor/adviser for the Specialization Courses in Maternal and Child Health, Family Health, Primary Care-Mais Médicos/PROVAB and Multidisciplinary Nephrology at the Open University of the Unified Health System. He is currently Associate Professor I of the Nursing Course at the Federal University of Maranhão - Imperatriz Science Center, Permanent Professor of the Postgraduate Courses in Family Health) and Postgraduate Courses in Health and Technology, Vice-coordinator of the Postgraduate Program in Family Health.

Richard Pereira Dutra , Federal University of Maranhão

 He has a degree in Chemistry from the State University of Maranhão, a Master's degree in Health and Environment from the Federal University of Maranhão (2006) and a PhD in Biotechnology (RENORBIO), area of concentration in Natural Resources. Adjunct Professor IV at the Federal University of Maranhão and permanent professor of the Postgraduate Program in Health and Technology at the Federal University of Maranhão. He has experience in the area of Natural Products Chemistry, with an emphasis on bee products (Amazonian red propolis, honey, pollen and geopropolis), babassu mesocarp and biosynthesis of silver nanoparticles. It performs chemical characterization by HPLC, LC-MS and GC-MS, evaluating antibacterial, leishmanicidal and antioxidant activities.

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Published

2024-06-07

Issue

Vol. 14 No. 1 (2024): Contínuo

Section

Artigo Original

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