RT info:eu-repo/semantics/article
T1 Effects of an Extract from Olive Fruits on the Physicochemical Properties, Lipid Oxidation and Volatile Compounds of Beef Patties
A1 Gómez Bastida, Inmaculada
A1 García Varona, Celia
A1 Curiel Fernández, María
A1 Ortega Heras, Miriam
K1 Color
K1 Inhibition of oxidation
K1 Meat stability
K1 Modified atmosphere packaging
K1 Natural antioxidants
K1 TBARS
K1 Volatile organic compounds
K1 Biotecnología
K1 Biotechnology
K1 Alimentos
K1 Food
K1 Salud
K1 Health
K1 Biotecnología alimentaria
K1 Food-Biotechnology
K1 Alimentos-Composición
K1 Food-Composition
AB 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.
PB MDPI
YR 2020
FD 2020
LK http://hdl.handle.net/10259/10340
UL http://hdl.handle.net/10259/10340
LA eng
DS Repositorio Institucional de la Universidad de Burgos
RD 31-mar-2025