Red pitaya extract as natural antioxidant in pork patties with total replacement of animal fat

Detalhes bibliográficos
Autor(a) principal: Bellucci, Elisa Rafaela Bonadio [UNESP]
Data de Publicação: 2021
Outros Autores: Munekata, Paulo E.S., Pateiro, Mirian, Lorenzo, José M., da Silva Barretto, Andrea Carla [UNESP]
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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spelling 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
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