2026-04-17T23:14:42Zhttps://riubu.ubu.es/oai/request

oai:riubu.ubu.es:10259/103402025-03-18T01:05:34Zcom_10259_4292com_10259_5086com_10259_2604com_10259_5827col_10259_4293col_10259_5828

00925njm 22002777a 4500 dc Gómez Bastida, Inmaculada author García Varona, Celia author Curiel Fernández, María author Ortega Heras, Miriam author 2020 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. http://hdl.handle.net/10259/10340 10.3390/foods9121728 2304-8158 Color Inhibition of oxidation Meat stability Modified atmosphere packaging Natural antioxidants TBARS Volatile organic compounds Effects of an Extract from Olive Fruits on the Physicochemical Properties, Lipid Oxidation and Volatile Compounds of Beef Patties