Red pitaya extract as natural antioxidant in pork patties with total replacement of animal fat
Autor(a) principal: | |
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Data de Publicação: | 2021 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Institucional da UNESP |
Texto Completo: | http://dx.doi.org/10.1016/j.meatsci.2020.108284 http://hdl.handle.net/11449/205159 |
Resumo: | The antioxidant effects of red pitaya extract (PE) were evaluated in pork patties for 18 days at 2 °C. The following treatments were prepared: control (CON, without antioxidant), sodium erythorbate (ERY, 500 mg kg−1), PE low dose (PEL, 250 mg kg−1), PE medium dose (PEM, 500 mg kg−1), and PE high dose (PEH, 1000 mg kg−1). No significant effect was observed on chemical composition and cooking loss with the addition of PE, while a significant effect was noticed in cohesiveness (P < 0.05). The intense pink colour of PE enhanced the colour stability during storage (9.33, 7.92 and 7.69 vs. 6.77 for PEH, PEM and PEL vs. CON, respectively; (P < 0.05). TBARS (1.21 vs. 2.44 mg MDA/kg) and carbonyl values (5.45 vs. 6.87 nmol carbonyl/mg) of treated samples were lower than those observed in CON. Similar values were found between samples with PE and ERY. PE improved colour acceptance and the preference of pork patties. Therefore, PE is a very effective natural antioxidant by delaying colour and oxidative deterioration. |
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Red pitaya extract as natural antioxidant in pork patties with total replacement of animal fatColour enhancementHylocereus polyrhizusOxidative stabilityPulsed electric fieldsThe antioxidant effects of red pitaya extract (PE) were evaluated in pork patties for 18 days at 2 °C. The following treatments were prepared: control (CON, without antioxidant), sodium erythorbate (ERY, 500 mg kg−1), PE low dose (PEL, 250 mg kg−1), PE medium dose (PEM, 500 mg kg−1), and PE high dose (PEH, 1000 mg kg−1). No significant effect was observed on chemical composition and cooking loss with the addition of PE, while a significant effect was noticed in cohesiveness (P < 0.05). The intense pink colour of PE enhanced the colour stability during storage (9.33, 7.92 and 7.69 vs. 6.77 for PEH, PEM and PEL vs. CON, respectively; (P < 0.05). TBARS (1.21 vs. 2.44 mg MDA/kg) and carbonyl values (5.45 vs. 6.87 nmol carbonyl/mg) of treated samples were lower than those observed in CON. Similar values were found between samples with PE and ERY. PE improved colour acceptance and the preference of pork patties. Therefore, PE is a very effective natural antioxidant by delaying colour and oxidative deterioration.CYTED Ciencia y Tecnología para el DesarrolloMinisterio de Economía y CompetitividadAxencia Galega de InnovaciónDepartment of Food Technology and Engineering UNESP – São Paulo State University, Street Cristóvão Colombo, 2265Centro Tecnológico de la Carne de Galicia, Avda. Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das ViñasÁrea de Tecnología de los Alimentos Facultad de Ciencias de Ourense Universidad de VigoDepartment of Food Technology and Engineering UNESP – São Paulo State University, Street Cristóvão Colombo, 2265CYTED Ciencia y Tecnología para el Desarrollo: 119RT0568Ministerio de Economía y Competitividad: FJCI-2016-29486Axencia Galega de Innovación: IN607A2019/01Universidade Estadual Paulista (Unesp)Centro Tecnológico de la Carne de GaliciaUniversidad de VigoBellucci, Elisa Rafaela Bonadio [UNESP]Munekata, Paulo E.S.Pateiro, MirianLorenzo, José M.da Silva Barretto, Andrea Carla [UNESP]2021-06-25T10:10:50Z2021-06-25T10:10:50Z2021-01-01info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articlehttp://dx.doi.org/10.1016/j.meatsci.2020.108284Meat Science, v. 171.0309-1740http://hdl.handle.net/11449/20515910.1016/j.meatsci.2020.1082842-s2.0-85089920243Scopusreponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPengMeat Scienceinfo:eu-repo/semantics/openAccess2021-10-23T10:58:48Zoai:repositorio.unesp.br:11449/205159Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462024-08-05T20:51:51.023512Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false |
dc.title.none.fl_str_mv |
Red pitaya extract as natural antioxidant in pork patties with total replacement of animal fat |
title |
Red pitaya extract as natural antioxidant in pork patties with total replacement of animal fat |
spellingShingle |
Red pitaya extract as natural antioxidant in pork patties with total replacement of animal fat Bellucci, Elisa Rafaela Bonadio [UNESP] Colour enhancement Hylocereus polyrhizus Oxidative stability Pulsed electric fields |
title_short |
Red pitaya extract as natural antioxidant in pork patties with total replacement of animal fat |
title_full |
Red pitaya extract as natural antioxidant in pork patties with total replacement of animal fat |
title_fullStr |
Red pitaya extract as natural antioxidant in pork patties with total replacement of animal fat |
title_full_unstemmed |
Red pitaya extract as natural antioxidant in pork patties with total replacement of animal fat |
title_sort |
Red pitaya extract as natural antioxidant in pork patties with total replacement of animal fat |
author |
Bellucci, Elisa Rafaela Bonadio [UNESP] |
author_facet |
Bellucci, Elisa Rafaela Bonadio [UNESP] Munekata, Paulo E.S. Pateiro, Mirian Lorenzo, José M. da Silva Barretto, Andrea Carla [UNESP] |
author_role |
author |
author2 |
Munekata, Paulo E.S. Pateiro, Mirian Lorenzo, José M. da Silva Barretto, Andrea Carla [UNESP] |
author2_role |
author author author author |
dc.contributor.none.fl_str_mv |
Universidade Estadual Paulista (Unesp) Centro Tecnológico de la Carne de Galicia Universidad de Vigo |
dc.contributor.author.fl_str_mv |
Bellucci, Elisa Rafaela Bonadio [UNESP] Munekata, Paulo E.S. Pateiro, Mirian Lorenzo, José M. da Silva Barretto, Andrea Carla [UNESP] |
dc.subject.por.fl_str_mv |
Colour enhancement Hylocereus polyrhizus Oxidative stability Pulsed electric fields |
topic |
Colour enhancement Hylocereus polyrhizus Oxidative stability Pulsed electric fields |
description |
The antioxidant effects of red pitaya extract (PE) were evaluated in pork patties for 18 days at 2 °C. The following treatments were prepared: control (CON, without antioxidant), sodium erythorbate (ERY, 500 mg kg−1), PE low dose (PEL, 250 mg kg−1), PE medium dose (PEM, 500 mg kg−1), and PE high dose (PEH, 1000 mg kg−1). No significant effect was observed on chemical composition and cooking loss with the addition of PE, while a significant effect was noticed in cohesiveness (P < 0.05). The intense pink colour of PE enhanced the colour stability during storage (9.33, 7.92 and 7.69 vs. 6.77 for PEH, PEM and PEL vs. CON, respectively; (P < 0.05). TBARS (1.21 vs. 2.44 mg MDA/kg) and carbonyl values (5.45 vs. 6.87 nmol carbonyl/mg) of treated samples were lower than those observed in CON. Similar values were found between samples with PE and ERY. PE improved colour acceptance and the preference of pork patties. Therefore, PE is a very effective natural antioxidant by delaying colour and oxidative deterioration. |
publishDate |
2021 |
dc.date.none.fl_str_mv |
2021-06-25T10:10:50Z 2021-06-25T10:10:50Z 2021-01-01 |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://dx.doi.org/10.1016/j.meatsci.2020.108284 Meat Science, v. 171. 0309-1740 http://hdl.handle.net/11449/205159 10.1016/j.meatsci.2020.108284 2-s2.0-85089920243 |
url |
http://dx.doi.org/10.1016/j.meatsci.2020.108284 http://hdl.handle.net/11449/205159 |
identifier_str_mv |
Meat Science, v. 171. 0309-1740 10.1016/j.meatsci.2020.108284 2-s2.0-85089920243 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Meat Science |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.source.none.fl_str_mv |
Scopus reponame:Repositório Institucional da UNESP instname:Universidade Estadual Paulista (UNESP) instacron:UNESP |
instname_str |
Universidade Estadual Paulista (UNESP) |
instacron_str |
UNESP |
institution |
UNESP |
reponame_str |
Repositório Institucional da UNESP |
collection |
Repositório Institucional da UNESP |
repository.name.fl_str_mv |
Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP) |
repository.mail.fl_str_mv |
|
_version_ |
1808129259245404160 |