Antioxidant effect of bee honey on rabbit meat stored under refrigeration

Lipid oxidation deteriorates foods; therefore, synthetic antioxidants are used to decrease it. However, excess synthetic antioxidants have carcinogenic effects. Some plants such as oregano, as well as bee honey, contain natural antioxidants which are not harmful to health. No reports were found on t...

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Main Authors:	López-Velasco, Daniel Salvador, Sosa-Montes, Eliseo, Pro-Martínez, Arturo, González-Cerón, Fernando, Vargas-Galicia, Artemio Jovanny
Format:	Online
Language:	spa
Published:	Universidad Autónoma de Tamaulipas 2021
Online Access:	https://revistaciencia.uat.edu.mx/index.php/CienciaUAT/article/view/1395
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record_format	ojs
institution	CIENCIA UAT
collection	OJS
language	spa
format	Online
author	López-Velasco, Daniel Salvador Sosa-Montes, Eliseo Pro-Martínez, Arturo González-Cerón, Fernando Vargas-Galicia, Artemio Jovanny
spellingShingle	López-Velasco, Daniel Salvador Sosa-Montes, Eliseo Pro-Martínez, Arturo González-Cerón, Fernando Vargas-Galicia, Artemio Jovanny Antioxidant effect of bee honey on rabbit meat stored under refrigeration
author_facet	López-Velasco, Daniel Salvador Sosa-Montes, Eliseo Pro-Martínez, Arturo González-Cerón, Fernando Vargas-Galicia, Artemio Jovanny
author_sort	López-Velasco, Daniel Salvador
title	Antioxidant effect of bee honey on rabbit meat stored under refrigeration
title_short	Antioxidant effect of bee honey on rabbit meat stored under refrigeration
title_full	Antioxidant effect of bee honey on rabbit meat stored under refrigeration
title_fullStr	Antioxidant effect of bee honey on rabbit meat stored under refrigeration
title_full_unstemmed	Antioxidant effect of bee honey on rabbit meat stored under refrigeration
title_sort	antioxidant effect of bee honey on rabbit meat stored under refrigeration
description	Lipid oxidation deteriorates foods; therefore, synthetic antioxidants are used to decrease it. However, excess synthetic antioxidants have carcinogenic effects. Some plants such as oregano, as well as bee honey, contain natural antioxidants which are not harmful to health. No reports were found on the use of bee honey to decrease lipid oxidation in rabbit meat. The objective of this study was to assess the effect of bee honey as antioxidant on raw rabbit loin, refrigerated at 4 °C. The antioxidant activity (AA)of three types of honey was evaluated: dark, amber and clear, to be mixed with rabbit meat. Dark honey was selected for its higher antioxidant effect. 64 samples of 100 g of raw meat were prepared, 32 samples were mixed with 2 g dark honey and the other 32 were left without honey (control). The samples were stored at 4 °C and AA as well as malondialdehyde (MDA) concentrations were evaluated at 0 d, 3 d, 6 d and 9 d of storage. The AA decreased, and the MDA concentration increased (P < 0.05) with refrigeration time (changes that indicate meat spoilage). After 3 d and 6 d, the raw meat samples with honey showed higher AA (P < 0.05) and after 6 d, they showed lower MDA values (P < 0.05) compared to the control samples (these changes indicate no spoilage of meat). Dark bee honey contains high concentrations of natural antioxidants that protect ground raw rabbit loin against oxidative damage that can occur during refrigeration, therefore, its use is recommended for this purpose.
publisher	Universidad Autónoma de Tamaulipas
publishDate	2021
url	https://revistaciencia.uat.edu.mx/index.php/CienciaUAT/article/view/1395
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spelling	oai:ojs.pkp.sfu.ca:article-13952021-01-30T20:05:10Z Antioxidant effect of bee honey on rabbit meat stored under refrigeration Efecto antioxidante de la miel de abeja sobre la carne de conejo almacenada en refrigeración López-Velasco, Daniel Salvador Sosa-Montes, Eliseo Pro-Martínez, Arturo González-Cerón, Fernando Vargas-Galicia, Artemio Jovanny oxidación de lípidos refrigeración lomo de conejo lipid oxidation refrigeration rabbit loin Lipid oxidation deteriorates foods; therefore, synthetic antioxidants are used to decrease it. However, excess synthetic antioxidants have carcinogenic effects. Some plants such as oregano, as well as bee honey, contain natural antioxidants which are not harmful to health. No reports were found on the use of bee honey to decrease lipid oxidation in rabbit meat. The objective of this study was to assess the effect of bee honey as antioxidant on raw rabbit loin, refrigerated at 4 °C. The antioxidant activity (AA)of three types of honey was evaluated: dark, amber and clear, to be mixed with rabbit meat. Dark honey was selected for its higher antioxidant effect. 64 samples of 100 g of raw meat were prepared, 32 samples were mixed with 2 g dark honey and the other 32 were left without honey (control). The samples were stored at 4 °C and AA as well as malondialdehyde (MDA) concentrations were evaluated at 0 d, 3 d, 6 d and 9 d of storage. The AA decreased, and the MDA concentration increased (P < 0.05) with refrigeration time (changes that indicate meat spoilage). After 3 d and 6 d, the raw meat samples with honey showed higher AA (P < 0.05) and after 6 d, they showed lower MDA values (P < 0.05) compared to the control samples (these changes indicate no spoilage of meat). Dark bee honey contains high concentrations of natural antioxidants that protect ground raw rabbit loin against oxidative damage that can occur during refrigeration, therefore, its use is recommended for this purpose. La oxidación de lípidos deteriora los alimentos, por lo que se usan antioxidantes sintéticos para disminuirla, sin embargo, estos compuestos en exceso poseen efectos carcinogénicos. Algunas plantas como el orégano, así como la miel de abeja, contienen antioxidantes naturales que no dañan la salud. Hasta el momento no se han encontrado registros del uso de la miel de abeja para disminuir la oxidación lipídica en carne de conejos. El objetivo de este estudio fue evaluar el efecto de la miel de abeja como antioxidante en la carne cruda de lomo de conejo almacenada en refrigeración a 4 °C. Se evaluó la actividad antioxidante (AA) de tres tipos de miel: oscura, ámbar y clara, para mezclarla con la carne de conejo. Se seleccionó la miel oscura por su mayor efecto antioxidante. Se prepararon 64 muestras de 100 g de carne cruda, 32 se mez-claron con 2 g de miel oscura y las otras 32 se dejaron sin miel (control). Las muestras se almacenaron a 4°C y se evaluó la AA y la concentración de malondialdehído (MDA) a los 0 d, 3 d, 6 d y 9 d de almacenamiento. La AA disminuyó y la concentración de MDA aumentó (P < 0.05) con el tiempo de refrigeración (cambios que indican deterioro de la carne). A los 3 d y 6 d, las muestras de carne cruda con miel exhibieron mayor AA (P < 0.05), y a los 6 d, menores valores de MDA (P < 0.05) comparadas con las muestras control (indicando que no hubo deterioro de la carne). La miel oscura de abeja contiene altas concentraciones de antioxidantes naturales que protegen a la carne cruda molida de lomo de conejo contra el daño oxidativo que puede presentarse durante la refrigeración, por lo que se recomienda su uso para este fin. Universidad Autónoma de Tamaulipas 2021-01-30 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf text/html text/xml https://revistaciencia.uat.edu.mx/index.php/CienciaUAT/article/view/1395 10.29059/cienciauat.v15i2.1395 CienciaUAT; Vol 15 No. 2. January-June 2021; 135-143 CienciaUAT; Vol. 15 No. 2: Enero-Junio 2021 ; 135-143 2007-7858 2007-7521 spa https://revistaciencia.uat.edu.mx/index.php/CienciaUAT/article/view/1395/802 https://revistaciencia.uat.edu.mx/index.php/CienciaUAT/article/view/1395/791 https://revistaciencia.uat.edu.mx/index.php/CienciaUAT/article/view/1395/824 Derechos de autor 2021 CienciaUAT

Antioxidant effect of bee honey on rabbit meat stored under refrigeration

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