Effects of natural (grape seed and chestnut extract) and synthetic antioxidants (buthylatedhydroxytoluene, BHT) on the physical, chemical, microbiological and sensory characteristics of dry cured sausage “chorizo”

Lorenzo, José M.; González-Rodríguez, Rosa M.; Sánchez, María Teresa; Amado, Isabel Rodríguez

doi:10.1016/j.foodres.2013.07.064

Cited by 143 publications

(138 citation statements)

References 44 publications

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“…The seaweed and chestnut extracts were not effective at increasing the product's oxidative stability. 99 Despite the fact that chestnut did not show antioxidant activity in these studies, a previous study by Lorenzo et al 100 concluded that chestnut extract had antioxidant activity in dry-cured sausages.…”

Section: Antioxidant Compounds Derived From Fruit Processingmentioning

confidence: 79%

“…Many studies have wileyonlinelibrary.com/jsfa 91 Shan et al, 166 Rojas and Brewer, 96 Sasse et al, 102 Brannan, 97 Pateiro et al, 98 Lorenzo et al, 100 Lorenzo et al 99 …”

Section: Final Considerationsmentioning

confidence: 99%

“…Beef, pork and poultry meat products Mitsumoto et al, 154 Tang et al, 155 Pateiro et al, 98 Lorenzo et al, 100 Lorenzo et al, 99 Jo et al, 156 McCarthy et al 148 …”

Section: Green Teamentioning

confidence: 99%

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ω-3 in meat products: benefits and effects on lipid oxidative stability

Bernardi

Bertol

Pflanzer

et al. 2016

J. Sci. Food Agric.

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Although ω-3 intake has been associated with numerous health benefits, its addition to certain food matrices, and in particular meat products, may involve various technological barriers influencing the final quality of the products. Lipid oxidation must be highlighted due to the modification of both the sensory characteristics and the shelf-life of meat products. In order to reduce the impact of chemical changes and promote oxidative stability, the use of natural antioxidants has gained ground owing to the health and safety advantages linked to its effectiveness at reducing lipid oxidation. Many natural compounds have also been successfully tested in animal feed, in order to protect the raw meat materials and reduce the risk of lipid oxidation in processed products. This review aims to address the challenges and advantages of the incorporation of ω-3 fatty acids in raw meat materials and processed meat products, and to describe the use of different compounds to enhance lipid oxidative stability. © 2015 Society of Chemical Industry.

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Section: Antioxidant Compounds Derived From Fruit Processingmentioning

confidence: 79%

“…Many studies have wileyonlinelibrary.com/jsfa 91 Shan et al, 166 Rojas and Brewer, 96 Sasse et al, 102 Brannan, 97 Pateiro et al, 98 Lorenzo et al, 100 Lorenzo et al 99 …”

Section: Final Considerationsmentioning

confidence: 99%

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ω-3 in meat products: benefits and effects on lipid oxidative stability

Bernardi

Bertol

Pflanzer

et al. 2016

J. Sci. Food Agric.

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“…On the other hand, the GSE can be used as a natural food additive due to high antimicrobial and antioxidant activities (Hogan et al, 2001;Kulkarni et al, 2011;Lorenzo et al, 2013;Peng et al, 2010). Gokoglu and Yerlikaya (2008) also found that GSE had inhibition effect on the formation of melanosis of Parapenaeus longirostris stored at 4℃ for 3 days by sensory analysis and color measurements.…”

Section: Introductionmentioning

confidence: 96%

Effect of Grape Seed Extracts on the Melanosis and Quality of Pacific White Shrimp (Litopenaeus vannamei) during Iced Storage

Sun

Yuan

et al. 2014

FSTR

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The aim of this study was to investigate the effect of grape seed extracts (GSE) at different concentrations (0, 7.5 and 15 g/L) on the melanosis formation and quality of Pacific white shrimp during 9 days of iced storage. The melanosis formation was significantly inhibited and sensory quality was significantly improved in shrimp treated by various concentration of GSE, compared with the control. The increase of pH, total volatile basic nitrogen content and the total bacteria amounts of shrimp treated by 7.5 and 15 g/L of GSE was significantly retarded. However, the melanosis score, total volatile basic nitrogen, and pH values of shrimp treated by 15 g/L of GSE was lower than that treated by 7.5 g/L of GSE. These results suggested that GSE could be used as an effective natural alternative to synthetic antimelanosic agents to inhibit postmortem melanosis and improve the quality of shrimp during iced storage.Keywords: Pacific white shrimp, melanosis, quality, grape seed extracts IntroductionDue to the high market and nutritional value, shrimp is a very important fisher resource all over the world. However, the shelf life of shrimp was limited due to melanosis and microbiological deterioration. Melanosis or blackening, the formation of black spots in crustaceans, such as shrimp and crabs during postmortem storage, severely damage the market value and usually caused economical loss of these seafood (Kim et al., 2002). Melanosis is the result of the polymerization of phenols by polyphenoloxidase (PPO), also known as phenoloxidase, tyrosinase (EC 1.14.18.1), and cathecoloxidase (EC 1.10.3.1) (Zamorano et al., 2009).Usually, iced storage is routinely used to preserve the quality of the shrimp. However, during refrigerated or iced storage, melanosis still takes place since PPO remains active under these conditions (Gokoglu and Yerlikaya, 2008;Nirmal and Benjakul, 2010).To retard the melanosis in crustaceans, and ensure perishables have a longer shelf life, antimelanosic agents, such as 4-hexyl-1,3-benzenediol (4-hexylresorcinol), sulphite-based compounds, and phosphates, have been intensively studied and proved to be effective to inhibit melanosis (Martinez-Alverez et al., 2005Thepnuan et al., 2008). However, the use of synthetic compounds to inhibit melanosis in seafood is limited due to increasing regulatory attention and food safety concerns (McEvily et al., 1991). For example, the use of metabisulphite to inhibit melanosis of shrimp could cause the sulfur dioxide residue exceeding problems (Gomez-Guillen et al., 2005). Due to the potential health hazards of chemical additives, natural products, especially natural antioxidants and antimicrobial agents, have been intensively examined as safe alternatives to synthetic compounds (Encarnacion et al., 2010;Maqsood et al., 2013). Recently, a series of studies conducted on the utilization of natural extracts to delay melanosis formation and extend the shelf life of seafood (Nirmal and H. Sun et al. 672 Benjakul, 2011a, 2012a). The use of phenolic compounds also appear...

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“…Therefore, there has been a recent attention on the use of natural phenolic compounds due to their antioxidant properties and potential health effects (Anagnostopoulou et al, 2006;Rahmanian et al, 2014;Taghvaei, et al, 2015). Several studies have been conducted with the target of protecting foods against oxidation by using natural antioxidants such as grape seed extract, chestnut, rosemary, green tea, etc (Lorenzo et al, 2013;Gibis and Weiss, 2012;Samotyja and Malecka, 2007).…”

Section: Introductionmentioning

confidence: 99%

Application of nano-encapsulated olive leaf extract in controlling the oxidative stability of soybean oil

et al. 2016

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Effects of natural (grape seed and chestnut extract) and synthetic antioxidants (buthylatedhydroxytoluene, BHT) on the physical, chemical, microbiological and sensory characteristics of dry cured sausage “chorizo”

Abstract: Antioxidant activity of grapeseed and 2 chestnut extract in dry-cured sausage "chorizo" 3

Cited by 143 publications

References 44 publications

ω-3 in meat products: benefits and effects on lipid oxidative stability

ω-3 in meat products: benefits and effects on lipid oxidative stability

Effect of Grape Seed Extracts on the Melanosis and Quality of Pacific White Shrimp (Litopenaeus vannamei) during Iced Storage

Application of nano-encapsulated olive leaf extract in controlling the oxidative stability of soybean oil

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