Antioxidant effect of acerola fruit powder, rosemary and licorice extract in caiman meat nuggets containing mechanically separated caiman meat
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.2020.108406 http://hdl.handle.net/11449/208250 |
Resumo: | The aim of this work was to evaluate the antioxidant effect of acerola fruit powder, rosemary and licorice extract in caiman meat nuggets containing high amounts of mechanically separated caiman meat (MSCM) during 120 days of frozen storage. Five treatments were prepared: a control without antioxidant (CON), sodium erythorbate at 500 mg/kg (ERY), acerola fruit powder at 500 mg/kg (AFP), with licorice extract at 500 mg/kg (LIE) and rosemary extract at 500 mg/kg (ROE). The addition of natural antioxidants increased color, cohesiveness, and decreased TBARS values. The redness values were higher for LIE and these values were different to the CON. Nuggets with licorice extract had significantly lower TBARS values at the end of the storage period compared to the control. All the treatments were similar in sensory analysis, with good acceptability. These results indicate licorice extract used in caiman meat nuggets containing a high amount of MSCM caiman has the potential to improve quality during frozen storage. |
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Repositório Institucional da UNESP |
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Antioxidant effect of acerola fruit powder, rosemary and licorice extract in caiman meat nuggets containing mechanically separated caiman meatCaimanColor parametersExotic meat productsLipid oxidationSensory acceptanceThe aim of this work was to evaluate the antioxidant effect of acerola fruit powder, rosemary and licorice extract in caiman meat nuggets containing high amounts of mechanically separated caiman meat (MSCM) during 120 days of frozen storage. Five treatments were prepared: a control without antioxidant (CON), sodium erythorbate at 500 mg/kg (ERY), acerola fruit powder at 500 mg/kg (AFP), with licorice extract at 500 mg/kg (LIE) and rosemary extract at 500 mg/kg (ROE). The addition of natural antioxidants increased color, cohesiveness, and decreased TBARS values. The redness values were higher for LIE and these values were different to the CON. Nuggets with licorice extract had significantly lower TBARS values at the end of the storage period compared to the control. All the treatments were similar in sensory analysis, with good acceptability. These results indicate licorice extract used in caiman meat nuggets containing a high amount of MSCM caiman has the potential to improve quality during frozen storage.CYTED Ciencia y Tecnología para el DesarrolloDepartment of Food Technology and Engineering UNESP – São Paulo State University, Street Cristóvão Colombo, 2265Federal Institute of Education Science and Technology of Mato Grosso – IFMT, Highway MT 235, KM 12, Rural ZoneDepartment of Food Engineering College of Animal Science and Food Engineering of University of São Paulo, Avenue Duque de Caxias Norte 225Department of Food Technology and Engineering UNESP – São Paulo State University, Street Cristóvão Colombo, 2265CYTED Ciencia y Tecnología para el Desarrollo: 119RT0568Universidade Estadual Paulista (Unesp)Science and Technology of Mato Grosso – IFMTUniversidade de São Paulo (USP)de Paiva, Gilmar Borges [UNESP]Trindade, Marco AntonioRomero, Javier Telis [UNESP]da Silva-Barretto, Andrea Carla [UNESP]2021-06-25T11:09:06Z2021-06-25T11:09:06Z2021-03-01info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articlehttp://dx.doi.org/10.1016/j.meatsci.2020.108406Meat Science, v. 173.0309-1740http://hdl.handle.net/11449/20825010.1016/j.meatsci.2020.1084062-s2.0-85097731940Scopusreponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPengMeat Scienceinfo:eu-repo/semantics/openAccess2021-10-23T18:56:55Zoai:repositorio.unesp.br:11449/208250Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462024-08-05T22:59:55.338989Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false |
dc.title.none.fl_str_mv |
Antioxidant effect of acerola fruit powder, rosemary and licorice extract in caiman meat nuggets containing mechanically separated caiman meat |
title |
Antioxidant effect of acerola fruit powder, rosemary and licorice extract in caiman meat nuggets containing mechanically separated caiman meat |
spellingShingle |
Antioxidant effect of acerola fruit powder, rosemary and licorice extract in caiman meat nuggets containing mechanically separated caiman meat de Paiva, Gilmar Borges [UNESP] Caiman Color parameters Exotic meat products Lipid oxidation Sensory acceptance |
title_short |
Antioxidant effect of acerola fruit powder, rosemary and licorice extract in caiman meat nuggets containing mechanically separated caiman meat |
title_full |
Antioxidant effect of acerola fruit powder, rosemary and licorice extract in caiman meat nuggets containing mechanically separated caiman meat |
title_fullStr |
Antioxidant effect of acerola fruit powder, rosemary and licorice extract in caiman meat nuggets containing mechanically separated caiman meat |
title_full_unstemmed |
Antioxidant effect of acerola fruit powder, rosemary and licorice extract in caiman meat nuggets containing mechanically separated caiman meat |
title_sort |
Antioxidant effect of acerola fruit powder, rosemary and licorice extract in caiman meat nuggets containing mechanically separated caiman meat |
author |
de Paiva, Gilmar Borges [UNESP] |
author_facet |
de Paiva, Gilmar Borges [UNESP] Trindade, Marco Antonio Romero, Javier Telis [UNESP] da Silva-Barretto, Andrea Carla [UNESP] |
author_role |
author |
author2 |
Trindade, Marco Antonio Romero, Javier Telis [UNESP] da Silva-Barretto, Andrea Carla [UNESP] |
author2_role |
author author author |
dc.contributor.none.fl_str_mv |
Universidade Estadual Paulista (Unesp) Science and Technology of Mato Grosso – IFMT Universidade de São Paulo (USP) |
dc.contributor.author.fl_str_mv |
de Paiva, Gilmar Borges [UNESP] Trindade, Marco Antonio Romero, Javier Telis [UNESP] da Silva-Barretto, Andrea Carla [UNESP] |
dc.subject.por.fl_str_mv |
Caiman Color parameters Exotic meat products Lipid oxidation Sensory acceptance |
topic |
Caiman Color parameters Exotic meat products Lipid oxidation Sensory acceptance |
description |
The aim of this work was to evaluate the antioxidant effect of acerola fruit powder, rosemary and licorice extract in caiman meat nuggets containing high amounts of mechanically separated caiman meat (MSCM) during 120 days of frozen storage. Five treatments were prepared: a control without antioxidant (CON), sodium erythorbate at 500 mg/kg (ERY), acerola fruit powder at 500 mg/kg (AFP), with licorice extract at 500 mg/kg (LIE) and rosemary extract at 500 mg/kg (ROE). The addition of natural antioxidants increased color, cohesiveness, and decreased TBARS values. The redness values were higher for LIE and these values were different to the CON. Nuggets with licorice extract had significantly lower TBARS values at the end of the storage period compared to the control. All the treatments were similar in sensory analysis, with good acceptability. These results indicate licorice extract used in caiman meat nuggets containing a high amount of MSCM caiman has the potential to improve quality during frozen storage. |
publishDate |
2021 |
dc.date.none.fl_str_mv |
2021-06-25T11:09:06Z 2021-06-25T11:09:06Z 2021-03-01 |
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.2020.108406 Meat Science, v. 173. 0309-1740 http://hdl.handle.net/11449/208250 10.1016/j.meatsci.2020.108406 2-s2.0-85097731940 |
url |
http://dx.doi.org/10.1016/j.meatsci.2020.108406 http://hdl.handle.net/11449/208250 |
identifier_str_mv |
Meat Science, v. 173. 0309-1740 10.1016/j.meatsci.2020.108406 2-s2.0-85097731940 |
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_ |
1808129480313536512 |