期刊
FOOD CHEMISTRY
卷 233, 期 -, 页码 101-109出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2017.04.100
关键词
Antioxidant capacity; Oregano; Natural antioxidant; Phenolic compounds; Shelf life
资金
- Foundation for Research Support of Sao Paulo (FAPESP) [2011/08093-2]
- National Council for Scientific and Technological Development (CNPq) [475274/2011-3]
- Coordination for the Improvement of Higher Education Personnel (CAPES)
- Fundacao de Amparo a Pesquisa do Estado de Sao Paulo (FAPESP) [11/08093-2] Funding Source: FAPESP
The objective was to evaluate replacement of sodium erythorbate with a natural antioxidant (oregano extract) on physicochemical and sensory stability of lamb burgers, and determine the appropriate amount. Five treatments were prepared, including control (without antioxidant), sodium erythorbate, and three concentrations of oregano extract (13.32, 17.79 and 24.01 mL/kg), based on antioxidant capacity determined using the Folin-Ciocalteu, 2,2-diphenyl-1-picrylhydrazyl (DPPH center dot) and ferric reducing antioxidant power (FRAP) methods, respectively. Burgers containing oregano extract, at the concentration determined by FRAP method, had higher oxidative stability, evidenced by an 80% reduction (P < 0.001) in thiobarbituric acid reactive substances, effective inhibition of protein oxidation (P < 0.01) and less colour loss during frozen storage. Oregano extract did not impair (P> 0.05) consumers' sensory acceptance of the lamb burgers. Under the conditions tested, addition of 24 mL/kg of oregano extract could be recommended as a natural antioxidant in lamb burgers. (C) 2017 Elsevier Ltd. All rights reserved.
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