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dc.contributor.authorGarcía Lomillo, Javier 
dc.contributor.authorGonzález San José, Mª Luisa 
dc.contributor.authorPino García, Raquel del 
dc.contributor.authorOrtega Heras, Miriam 
dc.contributor.authorMuñiz Rodríguez, Pilar 
dc.date.accessioned2017-01-26T12:16:04Z
dc.date.available2018-04-01T02:45:06Z
dc.date.issued2017-04
dc.identifier.urihttp://hdl.handle.net/10259/4312
dc.description.abstractThis 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.en
dc.description.sponsorshipAutonomous Government of Castilla y Le on, Spain through the research projects BU268A11-2 and BU282U13en
dc.format.mimetypeapplication/pdf
dc.language.isoenges
dc.publisherElsevieren
dc.relation.ispartofLWT - Food Science and Technology. 2017, V. 77, p. 85–91en
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 International
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/
dc.subjectVegetal seasoningen
dc.subjectLipid oxidationen
dc.subjectWine pomaceen
dc.subjectBeef pattiesen
dc.subjectSulfitesen
dc.titleAntioxidant effect of seasonings derived from wine pomace on lipid oxidation in refrigerated and frozen beef pattiesen
dc.typeArtículoes
dc.typeinfo:eu-repo/semantics/article
dc.rights.accessRightsinfo:eu-repo/semantics/openAccess
dc.relation.publisherversionhttp://dx.doi.org/10.1016/j.lwt.2016.11.038
dc.type.hasVersioninfo:eu-repo/semantics/acceptedVersionen


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