Mediterranean Berries as Inhibitors of Lipid Oxidation in Porcine Burger Patties Subjected to Cooking and Chilled Storage

查看全文 作　　者：Rui Ganh[1]o;Mario [2]Estévez;Mónica [3]Armenteros;David [3]Morcuende

机构地区：[1]Food Science Department,ESTM,Polytechnic Institute of Leiria;[2]Animal Production and Food Science,University of Extremadura,Av.de la Universidad s/n;[3]Animal Production and Food Science,University of Extremadura,Av.de la Universidad s/n,Cáceres 10003,Spain

出　　处：《Journal of Integrative Agriculture》索引2013年第12卷第11期,共11页

基　　金：the Spanish Ministry of Science and Innovation for the contract through the Ramón y Cajal(RYC-2009-03901) program;the support through the project of Protein Oxidation in Frozen Meat and Dry-Cured Products:Mechanisms;Consequences and Development of Antioxidant Strategies(AGL2010-15134);The European Community(Research Executive Agency) is also acknowledged for the Marie Curie Reintegration Fellowship(PERG05-GA-2009-248959; Pox-MEAT) 摘　　要：The efficiency of extracts from Arbutus unedo L.(AU),Crataegus monogyna L.(CM),Rosa canina L.(RC),and Rubus ulmifolius Schott.(RU)to inhibit lipid oxidation in raw,cooked and cooked and chilled(2°C/12 d)porcine burger patties,was investigated.The modification of the fatty acid profile during processing treatments(cooking and chilling),the quantitative measurements of thiobarbituric acid reactive substances(TBA-RS),and lipid-derived volatiles,were used as indicators of lipid oxidation.Polyunsaturated fatty acids(PUFA)gradually decreased during cooking and the subsequent storage of cooked burger patties with this decrease being significantly greater(P<0.05)in control patties than in those with added berry extracts.In accordance,the control patties showed significantly higher TBA-RS numbers and counts of lipid-derived volatiles in all treatments when compared to the berry-added counterparts(P<0.05).Results from the present work show,for the first time,that extracts from A.unedo,C.monogyna,R.canina,and R.ulmifolius are promising antioxidants which could enhance the nutritional,safety and sensory properties of porcine burger patties. 关键词：汉堡肉饼冷冻储存脂肪氧化浆果多不饱和脂肪酸抑制剂地中海硫代巴比妥酸反应物

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Mediterranean Berries as Inhibitors of Lipid Oxidation in Porcine Burger Patties Subjected to Cooking and Chilled Storage

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