Effect of natural pigments on the oxidative stability of sausages stored under refrigeration

Mercadante, Adriana Zerlotti; Capitani, Caroline Dário; Decker, Eric A.; Castro, I.A.

doi:10.1016/j.meatsci.2009.10.031

Cited by 63 publications

(62 citation statements)

References 30 publications

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“…Condiments and spices are known to be good sources of antioxidant phytochemicals such as phenolic compounds, flavonoids, and tannins; all of them are associated with a beneficial effects against degenerative and cardiovascular diseases (Mercado-Mercado et al, 2013), as well as a protective effect against lipid oxidation in cooked and raw meat (Castro et al, 2011;Kong et al, 2010;Marangoni & Moura, 2011;Martínez et al, 2006;Mercadante et al, 2010;Olorunsanya et al, 2009;Sancho et al, 2011). Total phenols, flavonoids, and proanthocyanidins (condensed tannins) are summarized in Table 2.…”

Section: Total Phenols Flavonoids and Proanthocyanidins Contentmentioning

confidence: 99%

“…It is also known that phytochemicals present in spices and condiments used to marinate meat products may prevent lipid oxidation during cooking and storage (Castro et al, 2011;Kong et al, 2010;Marangoni & Moura, 2011;Martínez et al, 2006;Mercadante et al, 2010;Olorunsanya et al, 2009;Sancho et al, 2011). Lipid oxidation is a deteriorative process in which unsaturated fatty acids react with oxygen or other free radicals by a typical chain reaction mechanism, giving rise to the formation of lipid hydroperoxides and other secondary products such as aldehydes, responsible for the development of rancidity and food deterioration (Shahidi & Zhong, 2010).…”

Section: Introductionmentioning

confidence: 99%

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Antioxidant activity and prevention of pork meat lipid oxidation using traditional Mexican condiments (pasilla dry pepper, achiote, and mole sauce)

́Álvarez-Parrilla¹,

Mercado-Mercado²,

Rosa³

et al. 2014

Food Sci. Technol (Campinas)

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Section: Total Phenols Flavonoids and Proanthocyanidins Contentmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Antioxidant activity and prevention of pork meat lipid oxidation using traditional Mexican condiments (pasilla dry pepper, achiote, and mole sauce)

́Álvarez-Parrilla¹,

Mercado-Mercado²,

Rosa³

et al. 2014

Food Sci. Technol (Campinas)

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“…Studies have been carried out on application of lycopene in sausages. 12,13 The fat content of food and processing conditions are also important factors in determining Vegetone ® Rich Red lycopene addition.…”

Section: Vegetonementioning

confidence: 99%

Red Natural Colors for High pH Applications

Dabas¹,

Kean²

2015

Adv Food Technol Nutr Sci Open J

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It is said that we taste with our eyes. Colors have a tremendous influence on choice of foods. Natural colors are seeing a huge demand because of consumer trends shifting towards natural ingredients. Common natural colorants in the red category-anthocyanins and carmine -despite being stable and offering a host of advantages, have their limitations. Beet and lycopene colors were evaluated as colors of choice for coloring high pH food applications. Kalsec ® Vegetone® Vivid Red beet color was successfully tried in hard candy and flour salt applications. The applications extend to confectionary and dry beverage mix applications respectively. Kalsec ® Vegetone® Vivid Red beet color imparted a red color to candy whereas control beet product imparted a bluer appearance. Kalsec Vegetone® Rich Red lycopene color was tried in flour salt, beverages and retort applications demonstrating its versatility. Regulations of USA allow beet and lycopene to be used in food products however EU regulations have some limitations which should be followed before deciding on their use.

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“…However, consumers are increasingly aware of the toxicological implications of these additives and research has shown that high doses may promote carcinogenic and mutagenic effects [3].…”

Section: Introductionmentioning

confidence: 99%

Development and Quality of Ham Pâté with Added Natural Antioxidant Kiwi Fruit (Actinidia deliciosa) Skin

Mb¹,

Ss²,

Boeira³

et al. 2017

J Nutr Food Sci

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The aim of his study was to prepare ham pâté with added kiwi fruit skin (Actinidia deliciosa) to evaluate its effect as a natural antioxidant, to check the stability of the pâté during storage, and to assess its acceptability. The treatments were as follows: SHP-standard ham pâté, with sodium erythorbate; CHP-control ham pâté, without antioxidant; KHP-I-ham pâté with 0.5% Kiwi Fruit Skin Flour (KSF); KHP-II-ham pâté with 1.0% KSF and KHP-IIIham pâté with 2.0% KSF. The following analyses were performed: Chemical composition, pH, color, lipid oxidation, antioxidant activity, vitamin C, texture, as well as microbiological and sensory analysis. The treatments KHP-II and KHP-III could be considered as sources of dietary fiber. The lipid oxidation and microbiological count remained stable. Sensory analysis showed that the treatments were well accepted, except KHP-III. The use of 1.0% KSF proved to be feasible as a natural antioxidant and a source of dietary fiber without changing the quality of the pâtés.

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Effect of natural pigments on the oxidative stability of sausages stored under refrigeration

Cited by 63 publications

References 30 publications

Antioxidant activity and prevention of pork meat lipid oxidation using traditional Mexican condiments (pasilla dry pepper, achiote, and mole sauce)

Antioxidant activity and prevention of pork meat lipid oxidation using traditional Mexican condiments (pasilla dry pepper, achiote, and mole sauce)

Red Natural Colors for High pH Applications

Development and Quality of Ham Pâté with Added Natural Antioxidant Kiwi Fruit (Actinidia deliciosa) Skin

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