Antioxidant effect of acerola fruit powder, rosemary and licorice extract in caiman meat nuggets containing mechanically separated caiman meat

Detalhes bibliográficos
Autor(a) principal: de Paiva, Gilmar Borges [UNESP]
Data de Publicação: 2021
Outros Autores: Trindade, Marco Antonio, Romero, Javier Telis [UNESP], 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.2020.108406
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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spelling 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
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