期刊
FOOD RESEARCH INTERNATIONAL
卷 106, 期 -, 页码 1086-1094出版社
ELSEVIER SCIENCE BV
DOI: 10.1016/j.foodres.2017.12.011
关键词
Plum fiber microparticles; Natural antioxidant additive; Chicken patties; Tocopherols; Color and texture modifier; Hydrated pectins
资金
- University of Buenos Aires [20020130100553BA, 20020130100550BA]
- CONICET [PIP] [112-201101-00349, 11220120100507]
- ANPCyT [PICT 2012-0183, 2013-2088]
- INTA [PE1130033]
Fiber microparticles (MPCs) separately obtained from peel and pulp of Japanese plum residues contained co-extracted beta-carotene, lutein, and alpha- and gamma-tocopherols, as well as polyphenols (cyanidins, quercetin derivatives, pentameric proanthocyanidins). Peel and pulp MPCs were then separately evaluated as natural antioxidant additives (2.0% w/w level) in raw breast chicken patty, susceptible to oxidation. Their effect on technological properties was also analyzed. MPCs reduced in 50% the formation of thiobarbituric acid reactive substances (TSARS) in raw patties during 10-days storage at 4.0 degrees C. Ferric reducing power (FRAP) was 77-157% higher in MPCs-added patties, especially with peel MPCs, being then attributed to the antioxidants supplied by these MPCs. It can be also associated to the highest alpha- and gamma-tocopherol levels found in the peel MPCs-added patties, which remained high after cooking as well. Also, higher pectin and low lignin contents of pulp MPCs determined greater hydration, stabilized the cyanidins and, hence, the red color transferred to raw patties, and increased springiness of cooked patties. Plum peel and pulp MPCs are efficient additives for chicken meat products.
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