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    Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10259/10340

    Título
    Effects of an Extract from Olive Fruits on the Physicochemical Properties, Lipid Oxidation and Volatile Compounds of Beef Patties
    Autor
    Gómez Bastida, InmaculadaAutoridad UBU Orcid
    García Varona, Celia
    Curiel Fernández, María
    Ortega Heras, MiriamAutoridad UBU Orcid
    Publicado en
    Foods. 2020, V. 9, n. 12, 1728
    Editorial
    MDPI
    Fecha de publicación
    2020
    DOI
    10.3390/foods9121728
    Résumé
    The aim of this work was to evaluate the effect of an olive extract (OE) on the physicochemical and microbiological characteristics, lipid oxidation and volatile compounds of beef patties stored both aerobically and under modified atmosphere packaging for 15 days at 4 °C. The antioxidant and antimicrobial effects of the OE were compared to those of sulfite. Four formulations were elaborated according to the antioxidant and dose used: without antioxidant, C; 300 mg potassium metabisulfite/kg product, S; 150 mg OE/kg product, OE1; and 250 mg of OE/kg product, OE2. The parameters analyzed were pH, water activity, color, lipid oxidation (TBARS and volatile organic compounds: hexanal, 2-pentyl-furan, 1-pentanol, 2,3-octanedione and nonanal, 1-octen-2-ol) and total viable counts. The OE delayed the loss of the bright red color of the patties and reduced the lipid oxidation in both types of packaging compared to the control patty. Sulfite was the most effective antioxidant for inhibition of the total viable counts. An OE could be used as a natural antioxidant to delay the lipid oxidation of meat without negatively affecting its physicochemical properties.
    Palabras clave
    Color
    Inhibition of oxidation
    Meat stability
    Modified atmosphere packaging
    Natural antioxidants
    TBARS
    Volatile organic compounds
    Materia
    Biotecnología
    Biotechnology
    Alimentos
    Food
    Salud
    Health
    Biotecnología alimentaria
    Food-Biotechnology
    Alimentos-Composición
    Food-Composition
    URI
    http://hdl.handle.net/10259/10340
    Versión del editor
    https://doi.org/10.3390/foods9121728
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    Gómez-foods_2020.pdf
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