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
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