Journal
MEAT SCIENCE
Volume 96, Issue 1, Pages 526-534Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.meatsci.2013.08.007
Keywords
Display life; Microbial spoilage; Natural antioxidant; Oxidative stability
Categories
Funding
- Galician government (Xunta Galicia) [09TAL006CT, 09MDS003CT]
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In this study four natural extracts from tea (TEA), grape (GRA), chestnut (CHE) and seaweed (SEA) with potential antioxidant activity were evaluated in pork patties. During 20 days of storage in modified atmosphere packs at 2 degrees C, pH, colour, lipid oxidation and microbial spoilage parameters of raw minced porcine patties were examined and compared with a synthetic antioxidant (BHT) and control (CON) batch. Due to their higher polyphenol content, GRA and TEA extracts were the most effective antioxidants against lipid oxidation, also limiting colour deterioration. In addition, both natural extracts led to a decrease of total viable counts (TVC), lactic acid bacteria (LAB), Pseudomonas and psychotropic aerobic bacteria compared to the control. Among the four natural compounds tested, tea and grape extracts showed the most potential as alternatives to commercial antioxidants, for increasing the quality and extending the shelf-life of porcine patties. (C) 2013 Elsevier Ltd. All rights reserved.
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