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

Abstract

AbstractBACKGROUNDVacuum packaging has 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) is a homology of medicine and food known for its exceptional antioxidant and antimicrobial properties.RESULTSThe 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 incorporation on the quality (water‐holding capacity, shear force, color, and texture) and physicochemical (pH, total volatile base nitrogen, 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, or tenderness between the 0.5 and 1 g kg−1 POL extract treatment groups compared to the sodium nitrite control group.CONCLUSIONThese results indicate that POL extract had the potential to replace sodium nitrite due to its 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. © 2024 Society of Chemical Industry.