2026-06-01T20:27:51Zhttps://riubu.ubu.es/oai/request

oai:riubu.ubu.es:10259/43122022-04-29T12:02:46Zcom_10259_4292com_10259_5086com_10259_2604com_10259.4_2516col_10259_4293col_10259.4_2517

García Lomillo, Javier González San José, Mª Luisa Pino García, Raquel del Ortega Heras, Miriam Muñiz Rodríguez, Pilar 2017-01-26T12:16:04Z 2018-04-01T02:45:06Z 2017-04 http://hdl.handle.net/10259/4312 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. Autonomous Government of Castilla y Le on, Spain through the research projects BU268A11-2 and BU282U13 application/pdf eng Elsevier LWT - Food Science and Technology. 2017, V. 77, p. 85–91 http://dx.doi.org/10.1016/j.lwt.2016.11.038 Attribution-NonCommercial-NoDerivatives 4.0 International http://creativecommons.org/licenses/by-nc-nd/4.0/ info:eu-repo/semantics/openAccess Vegetal seasoning Lipid oxidation Wine pomace Beef patties Sulfites Food Biochemistry Molecular biology Alimentos Bioquímica Biología molecular Antioxidant effect of seasonings derived from wine pomace on lipid oxidation in refrigerated and frozen beef patties info:eu-repo/semantics/article info:eu-repo/semantics/acceptedVersion