The efifciency of extracts from Arbutus unedo L. (AU), Crataegus monogyna L. (CM), Rosa canina L. (RC), and Rubus ulmifolius Schott. (RU) to inhibit lipid oxidation in raw, cooked and cooked and chilled (2...The efifciency of extracts from Arbutus unedo L. (AU), Crataegus monogyna L. (CM), Rosa canina L. (RC), and Rubus ulmifolius Schott. (RU) to inhibit lipid oxidation in raw, cooked and cooked and chilled (2°C/12 d) porcine burger patties, was investigated. The modiifcation of the fatty acid proifle during processing treatments (cooking and chilling), the quantitative measurements of thiobarbituric acid reactive substances (TBA-RS), and lipid-derived volatiles, were used as indicators of lipid oxidation. Polyunsaturated fatty acids (PUFA) gradually decreased during cooking and the subsequent storage of cooked burger patties with this decrease being signiifcantly greater (P〈0.05) in control patties than in those with added berry extracts. In accordance, the control patties showed signiifcantly higher TBA-RS numbers and counts of lipid-derived volatiles in all treatments when compared to the berry-added counterparts (P〈0.05). Results from the present work show, for the ifrst time, that extracts from A. unedo, C. monogyna, R. canina, and R. ulmifolius are promising antioxidants which could enhance the nutritional, safety and sensory properties of porcine burger patties.展开更多
The effect of the addition of natural antioxidants from strawberry tree (Arbutus unedo L.; AU) and dog rose (Rosa canina L.; RC), in frankfurters elaborated with or without the addition of antioxidant additives (...The effect of the addition of natural antioxidants from strawberry tree (Arbutus unedo L.; AU) and dog rose (Rosa canina L.; RC), in frankfurters elaborated with or without the addition of antioxidant additives (sodium ascorbate and nitrite) was studied. Six different types of experimental frankfurters were prepared depending on the addition of phenolic-rich extracts from RC and AU and the presence (P) or absence (C) of antioxidant additives. Thiobarbituric acid reactive substances (TBARS)-numbers signiifcantly increased during chilled storage of C-frankfurters while additives and fruit phenolics inhibited lipid oxidation in P-frankfurters. The amount of protein carbonyls signiifcantly increased in all treatments except in P-AU frankfurters. The discoloration process that occurred during the chilled storage was reduced by the addition of substances with proven antioxidant activity (P-frankfurters). Texture characteristics as hardness, springiness, cohesiveness and gumminess also suffered a signiifcant deterioration in C-frankfurters. The use of phenolic fruit extracts in combination with traditional antioxidant additives is a successful strategy to enhance the oxidative stability of frankfurters without modifying their color and texture properties.展开更多
基金the Spanish Ministry of Science and Innovation for the contract through the Ramón y Cajal(RYC-2009-03901) programthe support through the project of Protein Oxidation in Frozen Meat and Dry-Cured Products:Mechanisms+2 种基金Consequences and Development of Antioxidant Strategies(AGL2010-15134)The European Community(Research Executive Agency) is also acknowledged for the Marie Curie Reintegration Fellowship(PERG05-GA-2009-248959 Pox-MEAT)
文摘The efifciency of extracts from Arbutus unedo L. (AU), Crataegus monogyna L. (CM), Rosa canina L. (RC), and Rubus ulmifolius Schott. (RU) to inhibit lipid oxidation in raw, cooked and cooked and chilled (2°C/12 d) porcine burger patties, was investigated. The modiifcation of the fatty acid proifle during processing treatments (cooking and chilling), the quantitative measurements of thiobarbituric acid reactive substances (TBA-RS), and lipid-derived volatiles, were used as indicators of lipid oxidation. Polyunsaturated fatty acids (PUFA) gradually decreased during cooking and the subsequent storage of cooked burger patties with this decrease being signiifcantly greater (P〈0.05) in control patties than in those with added berry extracts. In accordance, the control patties showed signiifcantly higher TBA-RS numbers and counts of lipid-derived volatiles in all treatments when compared to the berry-added counterparts (P〈0.05). Results from the present work show, for the ifrst time, that extracts from A. unedo, C. monogyna, R. canina, and R. ulmifolius are promising antioxidants which could enhance the nutritional, safety and sensory properties of porcine burger patties.
基金supported by the Spanish CDTI Program(IDI 20090264)the Spanish Ministry of Science and Innovation for the contract through the Ramón y Cajal(RYC-2009-03901) program+3 种基金the support through the project Protein Oxidation in Frozen Meat and Dry-Cured Products:MechanismsConsequences and Development of Antioxidant Strategies(AGL2010-15134)The European Community (Research Executive Agency) is also acknowledged for the Marie Curie Reintegration Fellowship(PERG05-GA-2009-248959 Pox-MEAT)
文摘The effect of the addition of natural antioxidants from strawberry tree (Arbutus unedo L.; AU) and dog rose (Rosa canina L.; RC), in frankfurters elaborated with or without the addition of antioxidant additives (sodium ascorbate and nitrite) was studied. Six different types of experimental frankfurters were prepared depending on the addition of phenolic-rich extracts from RC and AU and the presence (P) or absence (C) of antioxidant additives. Thiobarbituric acid reactive substances (TBARS)-numbers signiifcantly increased during chilled storage of C-frankfurters while additives and fruit phenolics inhibited lipid oxidation in P-frankfurters. The amount of protein carbonyls signiifcantly increased in all treatments except in P-AU frankfurters. The discoloration process that occurred during the chilled storage was reduced by the addition of substances with proven antioxidant activity (P-frankfurters). Texture characteristics as hardness, springiness, cohesiveness and gumminess also suffered a signiifcant deterioration in C-frankfurters. The use of phenolic fruit extracts in combination with traditional antioxidant additives is a successful strategy to enhance the oxidative stability of frankfurters without modifying their color and texture properties.