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Título : Antioxidant effect of seasonings derived from wine pomace on lipid oxidation in refrigerated and frozen beef patties
Autor : García Lomillo, Javier
González San José, Mª Luisa
Pino García, Raquel del
Ortega Heras, Miriam
Muñiz Rodríguez, Pilar
Publicado en: LWT - Food Science and Technology. 2017, V. 77, p. 85–91
Editorial : Elsevier
Fecha de publicación : abr-2017
Fecha de disponibilidad: abr-2018
Resumen : This work evaluates the ability of three different seasonings (obtained from wine pomace) to inhibit lipid oxidation in raw and cooked beef patties. Seasonings were incorporated to beef patties recipe as other solid ingredient at the level of 2 g/100 g. The storage conditions assayed were: refrigeration (4 C, 15 days) with high-oxygen atmosphere (70% O2, 30% CO2) and freezing ( 18 C, 6 months). Two independent experiments with 3 replicates were carried out. Furthermore, the inhibitory effect on lipid oxidation was compared with the effectiveness of sulfites, an antioxidant widely used in the meat industry. Both types of storage significantly induced increases of thiobarbituric acid reactive substances (TBARS) and volatile organic compounds (VOCs) (hexanal, 1-pentanol, 1-hexanol, 1-octen-3-ol, 2,3- octanedione, and 2-pentylfuran) measured with gas chromatographyemass spectrometry (pvalue < 0.05). The three seasonings showed different effectiveness to inhibit lipid oxidation under the three conditions studied, being the seasoning made from seedless wine pomace the most effective. This seasoning significantly inhibited the formation of VOCs, revealing their potential capacity to delay the formation of rancid odors during storage of meat products. Samples with sulfites presented contrary results respect to TBARS levels, which were reduced in refrigerated samples but promoted in the frozen patties.
Palabras clave: Vegetal seasoning
Lipid oxidation
Wine pomace
Beef patties
Sulfites
URI : http://hdl.handle.net/10259/4312
Versión del editor: http://dx.doi.org/10.1016/j.lwt.2016.11.038
Aparece en las colecciones: Artículos BBT
Artículos TECNOFOOD

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