2026-04-21T07:54:37Zhttps://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 207 500 González San José, Mª Luisa 258 500 Pino García, Raquel del 448 500 Ortega Heras, Miriam 402 500 0000-0001-9626-4809 Muñiz Rodríguez, Pilar 380 500 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 CC-LICENSE license_rdf license_rdf application/rdf+xml; charset=utf-8 805 https://riubu.ubu.es/bitstream/10259/4312/8/license_rdf 4460e5956bc1d1639be9ae6146a50347 MD5 8 THUMBNAIL García-LWT_2017.pdf.jpg García-LWT_2017.pdf.jpg IM Thumbnail image/jpeg 3872 https://riubu.ubu.es/bitstream/10259/4312/7/Garc%c3%ada-LWT_2017.pdf.jpg 94638848f6a42f2e3600f343d2e29d04 MD5 7 ORIGINAL García-LWT_2017.pdf García-LWT_2017.pdf application/pdf 486181 https://riubu.ubu.es/bitstream/10259/4312/1/Garc%c3%ada-LWT_2017.pdf f692ff20ba4bf181eb0d589da89ebfe3 MD5 1 LICENSE license.txt license.txt text/plain; charset=utf-8 999 https://riubu.ubu.es/bitstream/10259/4312/5/license.txt b295bcbce42e2caabeb0c623d3860c06 MD5 5 TEXT García-LWT_2017.pdf.txt García-LWT_2017.pdf.txt Extracted text text/plain 40488 https://riubu.ubu.es/bitstream/10259/4312/6/Garc%c3%ada-LWT_2017.pdf.txt 887aeba5f8880f6f218d5745828d1f5d MD5 6 10259/4312 oai:riubu.ubu.es:10259/4312 2022-04-29 14:02:46.504 Repositorio Institucional de la Universidad de Burgos bubrep@ubu.es RWwgYXV0b3IgY29tbyDDum5pY28gdGl0dWxhciBkZSBsb3MgZGVyZWNob3MgZGUgcHJvcGllZGFkIGludGVsZWN0dWFsIGRlIGxhIG9icmEsIG8gZGlzcG9uaWVuZG8gZGUgbG9zIGRlYmlkb3MgcGVybWlzb3MgZGUgbG9zIG90cm9zIHRpdHVsYXJlcywgc2kgbG9zIGh1YmllcmEsIHkgZW4gdmlydHVkIGRlIGxvcyBkZXJlY2hvcyBxdWUgbGUgY29uZmllcmUgbGEgbGVnaXNsYWNpw7NuIHZpZ2VudGUgc29icmUgcHJvcGllZGFkIGludGVsZWN0dWFsIHkgZGVyZWNob3MgZGUgYXV0b3IsIA0KQVVUT1JJWkEgYSBsYSBVbml2ZXJzaWRhZCBkZSBCdXJnb3MgYSBkaWZ1bmRpciwgZGUgbWFuZXJhIGdyYXR1aXRhLCBlbCBjb250ZW5pZG8gZGUgbG9zIGFyY2hpdm9zIGRpZ2l0YWxlcyBxdWUgY29ycmVzcG9uZGVuIGFsIGRvY3VtZW50byBkZXNjcml0byBhbnRlcmlvcm1lbnRlLCBjb24gY2Fyw6FjdGVyIG5vIGV4Y2x1c2l2byB5IGRlIG1hbmVyYSBww7pibGljYSBlbiBhY2Nlc28gYWJpZXJ0byBhIHRyYXbDqXMgZGUgSW50ZXJuZXQsIHBhcmEgbG8gcXVlIGxhIEJpYmxpb3RlY2EgcHJvY2VkZXLDoSBhIGFyY2hpdmFybG9zIGVuIGVsIFJlcG9zaXRvcmlvIEluc3RpdHVjaW9uYWwuIEFzaW1pc21vIGF1dG9yaXphIGEgbGEgVW5pdmVyc2lkYWQgZGUgQnVyZ29zIGEgcmVhbGl6YXIgbGFzIHRyYW5zZm9ybWFjaW9uZXMgbmVjZXNhcmlhcyBkZSBmb3JtYXRvLCBubyBkZSBjb250ZW5pZG8sIHBhcmEgZ2FyYW50aXphciBsYSBwcmVzZXJ2YWNpw7NuIHkgZWwgYWNjZXNvIGVuIGVsIGZ1dHVyby4NCg0KRWwgYXV0b3IgZGlzcG9uZSwgZW4gdG9kbyBjYXNvLCBkZWwgZGVyZWNobyBhIHJldm9jYXIgZXN0YSBhdXRvcml6YWNpw7NuLg0KDQpMYSBjZXNpw7NuIGRlIGRlcmVjaG9zIGRlIGVzdGEgb2JyYSBzZSBlbmN1ZW50cmEgc3VqZXRhIGEgbGEgbGVnaXNsYWNpw7NuIHZpZ2VudGUgc29icmUgcHJvcGllZGFkIGludGVsZWN0dWFsIHkgZGVyZWNob3MgZGUgYXV0b3Iu