Physicochemical properties, oxidative stability and antioxidant capacity of clean label meat-based sauces: effects of phenolic extracts addition and cold storage

Physicochemical properties, oxidative stability and antioxidant capacity (AC) of clean label meat-based sauces (MBSs) were investigated with reference to cold storage time (ST) and addition of phenolic extracts (PEs): green coffee bean (GCE), green tea (GTE), knotweed rhizome (KRE). All parameters determined were compared to a control sample (CS), prepared without extracts. MBSs enriched with GCE or KRE were stable during the whole ST (90 days), while the CS and samples containing GTE, showed descending trend regarding physical stability after 10 days of storage. MBSs prepared with PEs (90 days storage) demonstrated: peroxide value (PV) < 8.5 mEq O(2)/kg lipids, TBARS < 5.6 mg MDA/kg lipids, carbonyl content < 4.7 nmol/mg protein, and the values were significantly (p < 0.05) smaller than those found in CS. Irrespectively of the applied measurements (ABTS, DPPH, FRAP) the values of AC (trolox equivalent, TE) decreased with ST, and regarding ABTS assay were in ranges: 0.73–0.42 mM TE (CS), 3.54–2.75 mM TE (GCE), 4.89–3.29 mM TE (GTE) and 3.86–2.25 mM TE (KRE). ANOVA revealed that rheological parameters obtained from Herschel–Bulkley′s and Bohlin′s models were predominantly (p < 0.001) affected by ST. After 90 days of storage, values of the desirability index were significantly (p < 0.05) higher for GCE-fortified MBS than for samples prepared with GTE and KRE. The results of this study can be useful to optimize composition of meat-based sauces containing bioactive ingredients and exhibiting desired by the consumer sensory features.