Effect of natural antioxidants on physicochemical properties and lipid stability of pork liver pâté manufactured with healthy oils during refrigerated storage

Munekata, Paulo E.S.; Domínguez, Rubén; Campagnol, Paulo Cezar Bastianello; Franco, Daniel; Trindade, Marco Antônio

doi:10.1007/s13197-017-2903-2

Cited by 33 publications

(37 citation statements)

References 37 publications

(65 reference statements)

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Moreover, during storage, a similar (p-value > 0.05, Table 2) pH value was detected in all pâté samples, being the lowest and most significant value (p-value < 0.05, Table 2) encountered in both enriched limpets pâtés samples, contrary to the observed in the CTR sample. This increase in the pH value has been reported as a common behaviour in other stored pâtés [44][45][46]. The data suggest that A. unedo fruits extracts can be responsible for the initial pH changes on limpets pâté, contributing to the pH stability of the processed food product.…”

Section: Evaluation Of Physicochemical Quality Of Limpets Pâtésupporting

confidence: 69%

Impact of Aqueous Extract of Arbutus unedo Fruits on Limpets (Patella spp.) Pâté during Storage: Proximate Composition, Physicochemical Quality, Oxidative Stability, and Microbial Development

Pinheiro

Rodrigues

Maranhão

et al. 2020

Foods

View full text Add to dashboard Cite

Limpets are molluscs widely used in food diet and much appreciated in many regions. The consumption of fishery products rich in polyunsaturated fatty acids has been increasing through filleted products and restructured products. Since food oxidation is the major cause of nutritional quality deterioration in fish products, the interest in the replacement of synthetic antioxidants with natural sources, namely in the preparation of restructured animal products such as burgers, sausages and pâtés, has been increasing. Phenolic compounds from fruits and vegetables have recognised antioxidant properties and are therefore currently considered as good alternatives to synthetic antioxidants in the food industry. In this study, the effects of the extracts of Arbutus unedo fruits, at two concentration levels (3% and 6%), on proximate composition, physicochemical properties, oxidative stability and safety of limpets pâté, during 90 days at refrigerated storage, were investigated. After processing, the addition of 3% and 6% of A. unedo extracts into limpets pâté contributed to an increase of 18% and 36% in the total phenolic content and 5% and 36% in the antioxidant capacity, respectively. During storage, the enriched limpets pâté with A. unedo fruit extracts at 6% was more efficient as an enhancer of oxidative stability, with 34% inhibition of lipid oxidation, highlighting the potential use of A. unedo fruits as a functional ingredient in the fish industry. Overall, the limpets pâté with 6% of A. unedo fruit extracts proved to be more efficient regarding microbial control, and had the lowest changes in the quality parameters such as in colour, texture and pH during 90 days at refrigerated storage.

show abstract

Section: Evaluation Of Physicochemical Quality Of Limpets Pâtésupporting

confidence: 69%

Impact of Aqueous Extract of Arbutus unedo Fruits on Limpets (Patella spp.) Pâté during Storage: Proximate Composition, Physicochemical Quality, Oxidative Stability, and Microbial Development

Pinheiro

Rodrigues

Maranhão

et al. 2020

Foods

View full text Add to dashboard Cite

show abstract

“…Conversely, animal fat content influences the product's physico-chemical parameters and sensory attributes (Tufeanu & Tiţa, 2016). Additionally, substituting animal fats with vegetable oils causes the degradation of the product's textural and rheological characteristics (Domínguez, Agregán, Gonçalves, & Lorenzo, 2016;Munekata, Eduardo, Domínguez et al, 2017). A solution to this problem can be the use of oat β-glucan concentrate.…”

Section: Practical Applicationsmentioning

confidence: 99%

Influence of oat β-glucan and canola oil addition on the physico-chemical properties of low-fat beef burgers

Szpicer

Onopiuk

Półtorak

et al. 2018

J Food Process Preserv

View full text Add to dashboard Cite

The aim of this study was to develop an innovative low‐fat beef burgers with canola oil and oat β‐glucan in order to substitute tallow and evaluate the influence of that particular modification on physico‐chemical parameters and consumers’ acceptance. According to the results, replacing 40% of tallow with canola oil and 4% of burger fats with 30% oat β‐glucan concentrate is technologically feasible for the low‐fat beef burgers production. Results showed that replacement of tallow by oil and β‐glucan influence on cholesterol level reduction and increase in WHC value of product. Tallow replacement by canola oil and β‐glucan has no influence on most of texture parameters but changes the volatile compounds profile of product. Consumers accept sensory parameters of low‐fat beef burgers with oil and β‐glucan. In conclusion, tallow replacement by canola oil and β‐glucan concentrate has a positive influence on the pro‐health and technological properties of low‐fat beef burgers. Practical applications The aim of this study was to develop an innovative low‐fat beef burger with canola oil (n‐3 fatty acids source) and oat β‐glucan (pro‐health hydrocolloid balance for physico‐chemical parameters) in order to substitute tallow and evaluate the influence of that particular modification on physico‐chemical parameters and consumer acceptance. ’ requirements, have introduced the production of low‐fat meat products and the replacement of traditional fats. Replacing beef tallow with canola oil and oat β‐glucan concentrate is technologically feasible for manufacturing low‐fat beef burgers, and can be recommended for obtaining low‐fat meat products. This solution allows the modification of meat products that can be used as a source of oat β‐glucan in a diet with a healthy fatty acid profile. The proposed recapture modification can be recommended as a good strategy to produce healthier low‐fat beef burgers, while at the same time retaining consumer acceptance on a level comparable to traditional burgers.

show abstract

“…Due to the potential toxicological effects of synthetic antioxidants, natural antioxidants are an interesting alternative to conventional antioxidants [15][16][17][18]. In order to reduce LOX, the use of natural ingredients such as phenolic compound extracts from plants (seeds, peels, barks, woods, flowers, and leaves) has been proposed [19][20][21][22]. Mesquite (Prosopis spp.)…”

Section: Introductionmentioning

confidence: 99%

Inclusion of Ethanol Extract of Mesquite Leaves to Enhance the Oxidative Stability of Pork Patties

Ramírez-Rojo

Vargas-Sánchez

Torres-Martínez

et al. 2019

Foods

Self Cite

View full text Add to dashboard Cite

The lipid oxidation (LOX) of pork meat has been associated with loss of quality and shorter shelf life. Consequently, synthetic antioxidants have been used to reduce this process, but their use has shown potential health risks. Thus, the use of natural ingredients has been suggested as a strategy to prevent LOX. This study aimed to assess the oxidative stability of pork patties treated with ethanol extract of mesquite leaf (EEML) during storage. Furthermore, the polyphenol composition (TPC, total phenolic, TFC, total flavonoid) and antioxidant activity (antiradical and reducing power activity) of EEML were also evaluated. For this study, five treatments (CN (control), without antioxidant; Asc, ascorbic acid 0.02%; BHT, butylated hydroxytoluene 0.02%; EEML1, 0.05%; and EEML2, 0.1%) of pork patties were applied. Patty samples were stored at 4 °C, and physicochemical parameters, lipid oxidation, total antioxidant capacity of the meat, and sensory analysis were evaluated at 0, 3, 7, and 10 days of storage. EEML presented high values of TPC (278.5 mg gallic acid equivalent (GAE)/g) and TFC (226.8 mg rutin equivalents (RE)/g) levels. The addition of EEML did not modify the chemical composition of the pork patties. On the other hand, colour parameters were affected by the inclusion of EEML in pork patties, presenting the lowest a* in the CN group compared to the other groups after 10 days storage. Lipid oxidation increased during the whole period, showing the lowest (P < 0.05) conjugated dienes and thiobarbituric acid reactive substances (TBARS) values (40% and 90% of inhibition, respectively) compared to the CN group. Regarding sensory analysis, there were no significant differences in colour, appearance, odour, flavour, juiciness, fat sensation, and firmness of the cooked pork patties among treatments. These results suggest that EEML has great potential as a natural antioxidant for meat products.

show abstract

Effect of natural antioxidants on physicochemical properties and lipid stability of pork liver pâté manufactured with healthy oils during refrigerated storage

Cited by 33 publications

References 37 publications

Impact of Aqueous Extract of Arbutus unedo Fruits on Limpets (Patella spp.) Pâté during Storage: Proximate Composition, Physicochemical Quality, Oxidative Stability, and Microbial Development

Impact of Aqueous Extract of Arbutus unedo Fruits on Limpets (Patella spp.) Pâté during Storage: Proximate Composition, Physicochemical Quality, Oxidative Stability, and Microbial Development

Influence of oat β-glucan and canola oil addition on the physico-chemical properties of low-fat beef burgers

Inclusion of Ethanol Extract of Mesquite Leaves to Enhance the Oxidative Stability of Pork Patties

Contact Info

Product

Resources

About