Food by-products as potential antioxidant and antimicrobial additives in chill stored raw lamb patties

被引:73
|
作者
Andres, A. I. [1 ]
Petron, M. J. [1 ]
Adamez, J. D. [2 ]
Lopez, M. [3 ]
Timon, M. L. [1 ]
机构
[1] Univ Extremadura, Sch Agr Engn, Food Technol Dept, Badajoz 06007, Spain
[2] CICYTEX, Inst Tecnol Agroalimentario INTAEX, Ave Adolfo Suarez S-N, Badajoz 06007, Spain
[3] C1CYTEX La Orden, Badajoz 06187, Spain
关键词
By-product extracts; Lamb patties; Display life; Oxidative stability; Hygienic quality; POMEGRANATE SEED PULP; SHELF-LIFE; ANTIBACTERIAL ACTIVITY; OXIDATIVE STABILITY; FERMENTED SAUSAGES; PROTEIN OXIDATION; NATURAL EXTRACTS; LIPID OXIDATION; PLANT-EXTRACTS; ASCORBIC-ACID;
D O I
10.1016/j.meatsci.2017.02.013
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
The aim of this work was to study the in vitro antioxidant potential of aqueous extracts obtained from tomato (TOM), red grape (GRA), olive (OLI) and pomegranate (POM) by-products as well as to evaluate the effect of their addition into lamb meat patties (1000 mg/kg) in order to improve shelf life. A negative (CON) and a positive control (sodium ascorbate, ASC) were also included in the experiment. Results for radical scavenging activity, metal chelating activity and reducing power indicated that GRA and OD extracts could inhibit oxidation more efficiently than POM and TOM extracts (P < 0.01). Consistently, GRA and OLI treatments showed the highest redness (a*) (P < 0.01) and antioxidant activity, both for lipids and proteins, throughout storage (P < 0.001). Furthermore, in general, microbial counts were reduced by the addition of by-products extracts. These results suggest that the extracts obtained from grape and olive pomaces could be effectively used to replace sodium ascorbate in lamb meat products. (C) 2017 Elsevier Ltd. All rights reserved.
引用
收藏
页码:62 / 70
页数:9
相关论文
共 50 条
  • [21] Cyclic voltammetry to evaluate the antioxidant potential in winemaking by-products
    Jose Jara-Palacios, M.
    Luisa Escudero-Gilete, M.
    Miguel Hernandez-Hierro, J.
    Heredia, Francisco J.
    Hernanz, Dolores
    TALANTA, 2017, 165 : 211 - 215
  • [22] BY-PRODUCTS FROM BREWERY INDUSTRY AS THE ATTRACTIVE ADDITIVES TO THE EXTRUDED CEREALS FOOD
    Zelazinski, Tomasz
    Ekielski, Adam
    Siwek, Adam
    Durczak, Karol
    CARPATHIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2018, 10 (05) : 83 - 97
  • [23] Antioxidant activity of protein hydrolyzates from by-products of the food industry
    Flaczyk, E
    Amarowicz, R
    Korczak, J
    JOURNAL OF FOOD LIPIDS, 2003, 10 (02) : 129 - 140
  • [24] Antioxidant Capacity of Phenolic Extracts from Selected Food By-Products
    Naczk, M.
    Zadernowski, R.
    Shahidi, F.
    ANTIOXIDANT MEASUREMENT AND APPLICATIONS, 2007, 956 : 184 - 194
  • [25] Handling raw materials and by-products of animal provenance in food processing plants
    Ernst, Edwin
    Krusholz, Anette
    FLEISCHWIRTSCHAFT, 2010, 90 (07): : 100 - 105
  • [26] Valorization of clove (Syzygium aromaticum) by-products as potential stored grain protectants
    Bandara, Pramod
    Senevirathne, Mahinda
    JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 2023, 60 (08): : 2171 - 2179
  • [27] Valorization of clove (Syzygium aromaticum) by-products as potential stored grain protectants
    Pramod Bandara
    Mahinda Senevirathne
    Journal of Food Science and Technology, 2023, 60 : 2171 - 2179
  • [28] Antioxidant and Antimicrobial Activity of Peptides Extracted from Meat By-products: a Review
    Paula Borrajo
    Mirian Pateiro
    Francisco J. Barba
    Leticia Mora
    Daniel Franco
    Fidel Toldrá
    José M. Lorenzo
    Food Analytical Methods, 2019, 12 : 2401 - 2415
  • [29] Antioxidant and antimicrobial peptidic hydrolysates from muscle protein sources and by-products
    Di Bernardini, Roberta
    Harnedy, Padraigin
    Bolton, Declan
    Kerry, Joseph
    O'Neill, Eileen
    Mullen, Anne Maria
    Hayes, Maria
    FOOD CHEMISTRY, 2011, 124 (04) : 1296 - 1307
  • [30] Phenolic acids and flavonoids of peanut by-products: Antioxidant capacity and antimicrobial effects
    de Camargo, Adriano Costa
    Bismara Regitano-d'Arce, Marisa Aparecida
    Rasera, Gabriela Boscariol
    Canniatti-Brazaca, Solange Guidolin
    do Prado-Silva, Leonardo
    Alvarenga, Veronica Ortiz
    Sant'Ana, Anderson S.
    Shahidi, Fereidoon
    FOOD CHEMISTRY, 2017, 237 : 538 - 544