Effect of Plant Extracts on Lipid Oxidation and Changes in Nutritive Value of Protein in Frozen‐Stored Meat Products

This study investigated the effect of antioxidants on lipid stability and changes in protein nutritional value of frozen-stored meat products. The extracts from thyme, green tea, rosemary were used to enrich fried meatballs from ground pork. During 180-day storage of meat products, the lipid oxidation (peroxide and TBARS value), methionine and lysine availability and protein digestibility were periodically monitored. The results were compared with BHT. The addition of extracts limited lipid oxidation in stored meatballs. The extracts from tea were superior to the others from thyme and rosemary. Moreover, the extracts reduced changes in amino acids content, as well as protein digestibility, during storage time. The highest ability to lower the losses in the nutritional value of proteins was demonstrated for rosemary extract. These results indicate that plant extracts can be utilized to prolong shelf-life of the products by protecting them against lipid oxidation and deterioration of their nutritional quality.