Journal
MEAT SCIENCE
Volume 89, Issue 2, Pages 166-173Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.meatsci.2011.04.013
Keywords
Avocado peel; Avocado seed; Natural antioxidants; Lipid oxidation; Protein oxidation; Meat color
Categories
Funding
- Ramon y Cajal [RYC-2009-03901]
- Protein oxidation in frozen meat and dry-cured products: mechanisms, consequences and development of antioxidant strategies [AGL2010-15134]
- Marie Curie Reintegration Fellowship [PERG05-GA-2009-248959]
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Processing of avocados generates an important amount of by-products such as peels and seeds that are rich in bioactive substances with proven radical suppressing activities. The objective of this study was to evaluate the effectiveness of peel and seed extracts from two avocado varieties-'Hass' and Puerte'-as inhibitors of lipid and protein oxidation and color deterioration of raw porcine patties during chilled storage (4 degrees C/15 days). Avocado extracts significantly ( p<0.05) reduced the loss of redness and the increase of lightness during storage of porcine patties. 'Fuerte' extracts were more efficient at inhibiting discoloration of chilled patties than 'Hass' extracts. Patties treated with avocado extracts had significantly lower amounts of TBA-RS than control ones throughout the storage. 'Hass' avocado extracts significantly inhibited the formation of protein carbonyls in chilled patties at day 15. The present results highlight the potential usage of extracts from avocado by-products as ingredients for the production of muscle foods with enhanced quality traits. (C) 2011 Elsevier Ltd. All rights reserved.
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