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United States Department of Agriculture

Agricultural Research Service

Title: Antioxidant and antimicrobial effect of colored rice bran extract in low NaCl, phosphate-free patties from catfish belly flap meat

Authors
item Min, Byungrok
item Chen, Ming-Hsuan
item Green, Bartholomew

Submitted to: Experiment Station Bulletins
Publication Type: Experiment Station
Publication Acceptance Date: July 12, 2008
Publication Date: July 13, 2008
Citation: Min, B., Chen, M., Green, B.W. 2008. Antioxidant and antimicrobial effect of colored rice bran extract in low NaCl, phosphate-free patties from catfish belly flap meat. Texas Rice, Highlighting Research in 2008. http://beaumont.tamu.edu/eLibrary/Newsletter/2008_Highlights_in_Research.pdf. 2008. p. IX.

Technical Abstract: Recently, consumers’ interests in health benefits from foods have rapidly increased. Many studies have shown that the consumption of whole grains and grain-based products can reduce the incidence of many chronic diseases such as cardiovascular disease, diabetes, and cancer. These health benefits from whole grains are mainly attributed to natural antioxidants primarily present in the bran of the whole grains. Colored rice bran contains very high amounts of natural antioxidants which consist of water-soluble and oil-soluble compounds. These natural antioxidants can decrease the development of rancidity and microbial growth in meat products, so that they can improve the stability and safety of meat products as well as sensory characteristics such as texture and flavor. We developed low sodium, phosphate-free patties from catfish belly flap meat. This catfish patty is susceptible to the development of rancidity because of a high fat content in catfish belly flap meat. Therefore, we investigated the application of colored rice bran extract to the catfish patties in order to lower the development of rancidity, microbial growth, and changes in textural properties. The water-soluble and oil-soluble portions of natural antioxidants extracted from colored rice bran were applied separately. Both portions improved the stability of catfish patty against rancidity and retarded the changes of textural characteristics such as hardness and chewiness during storage. Only the oil-soluble portion showed retardation of microbial growth during storage. In conclusion, the addition of rice bran extract not only can improve the stability, safety and quality of the catfish patty, but also allows consumers to eat natural antioxidants with the patty to get their health benefits.

Last Modified: 10/22/2014