Journal
FOODS
Volume 10, Issue 6, Pages -Publisher
MDPI
DOI: 10.3390/foods10061338
Keywords
natural antioxidant; protein carbonylation; lipid peroxidation; fruit by-products; meat products
Categories
Funding
- National Council for Scientific and Technological Development [001]
- FAPESQ-PB [005/2019]
Ask authors/readers for more resources
Yellow mombin extract successfully maintained the red color of chicken patties and inhibited protein and lipid oxidation compounds generation, making it a potential natural preservative for meat products.
This study evaluated the impact of yellow mombin (Spondias mombin L.) bagasse extract (YMBE) on the color degradation, protein and lipid oxidation in ready-to-eat chicken patties during 15 days of refrigerated storage. Two formulations of chicken patties were developed: chicken patties control - PCON (without the antioxidant extract) and chicken patties with yellow mombin extract - PYME (with the antioxidant extract). The extract was effective in maintaining red color and inhibiting myoglobin degradation in the evaluated samples. The generation of lipid oxidation compounds during storage of the treated samples was delayed by 92.37% for peroxide index, 89.89% for conjugated dienes, 74.29% for tiobarbituric acid reactive substances (TBARs) and 92.55% for rho-anisidine compared to the control samples. Moreover, the addition of YMBE inhibited the formation of carbonyl compounds during cold storage compared to the control samples. Extracts obtained from the yellow mombin bagasse act as a good natural antioxidant for ready-to-eat chicken patties inhibiting protein and lipid oxidative damage during cold storage, being a potential preservative to replace synthetic antioxidants in meat products.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available