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    Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10259/4312

    Título
    Antioxidant effect of seasonings derived from wine pomace on lipid oxidation in refrigerated and frozen beef patties
    Autor
    García Lomillo, JavierAutoridad UBU Orcid
    González San José, Mª LuisaAutoridad UBU Orcid
    Pino García, Raquel delAutoridad UBU Orcid
    Ortega Heras, MiriamAutoridad UBU Orcid
    Muñiz Rodríguez, PilarAutoridad UBU Orcid
    Publicado en
    LWT - Food Science and Technology. 2017, V. 77, p. 85–91
    Editorial
    Elsevier
    Fecha de publicación
    2017-04
    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
    Materia
    Food
    Biochemistry
    Molecular biology
    Alimentos
    Bioquímica
    Biología molecular
    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
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    Attribution-NonCommercial-NoDerivatives 4.0 International
    Documento(s) sujeto(s) a una licencia Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International
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    Nombre:
    García-LWT_2017.pdf
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