Antioxidant Activity of Phenolic Compounds in Meat Model Systems

Antioxidant activity of a number of phenolic compounds of plant origin was evaluated in meat model systems. Amongst the phenolic compounds tested quercetin, morin, kaempferol, myricetin, tannic acid, eugenol, isoeugenol and ellagic acid were most effective when applied to meat at 30 or 200 ppm levels. Addition of 0.5 to 2.0% of deheated mustard flour (DMF), available commercially, or its alkanolic extracts, effectively retarded lipid oxidation and off-flavor development in meat emulsion systems. The activity of all phenolics tested and that of DMF or its extracts was superior to that of α-tocopherol at a 200 ppm addition level. Furthermore, DMF had a favorable effect on water binding characteristics of meat model systems studied.