Fucus vesiculosus extracts as natural antioxidants for improvement of physicochemical properties and shelf life of pork patties formulated with oleogels

• Autor(a) principal: Agregán, Rubén
• Data de Publicação: 2018
• Outros Autores: Barba, Francisco Jose, Gavahian, Mohsen, Franco, Daniel, Khaneghah, Amin Mousavi, Carballo, Javier, Ferreira, Isabel C.F.R., Barretto, Andrea Carla da Silva, Lorenzo Rodriguez, Jose Manuel
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
• Texto Completo: http://hdl.handle.net/10198/20270
• topic: Antioxidant activity; Lipid and protein oxidation; Physicochemical parameters; Seaweed extract; Sensory analysis

There is limited information in the literature concerning the feasibility of using algal extracts as natural additives for improvement of the quality and shelf-life ofmeat products. Hence, a Fucus vesiculosus extract (FVE) at the concentrations of 250mg kg-1 (FVE-250), 500mg kg-1 (FVE-500) and 1000mg kg-1 (FVE-1000) were added to pork patties with linseed oil oleogel as a fat replacer. RESULTS: Total polyphenol content of FVE was determined to be 20 g phloroglucinol equivalents 100 g-1 extract. Antioxidant values ranged from 37.5 mol of Trolox equivalents (TE) g-1 (FRAP assay) to 2111 mol TE g-1 extract (ABTS assay). Regarding oxidation stability, FVE-1000 showed the lowest values of thiobarbituric acid-reactive substance and carbonyl content. On the other hand, FVE did not improve color, surface discoloration or odor attributes of patties during storage. Sensory evaluation revealed that there was no significant difference among all studied samples. CONCLUSION: Although FVEs have a high polyphenol content and antioxidant activities, they are not effective oxidation inhibitors for long-term storage of meat products. Therefore, additional measures or compounds should be considered when FVE is the only antioxidant inmeat products.