RT info:eu-repo/semantics/article
T1 Antioxidant effect of seasonings derived from wine pomace on lipid oxidation in refrigerated and frozen beef patties
A1 García Lomillo, Javier
A1 González San José, Mª Luisa
A1 Pino García, Raquel del
A1 Ortega Heras, Miriam
A1 Muñiz Rodríguez, Pilar
K1 Vegetal seasoning
K1 Lipid oxidation
K1 Wine pomace
K1 Beef patties
K1 Sulfites
K1 Food
K1 Biochemistry
K1 Molecular biology
K1 Alimentos
K1 Bioquímica
K1 Biología molecular
AB This work evaluates the ability of three different seasonings (obtained from wine pomace) to inhibit lipidoxidation in raw and cooked beef patties. Seasonings were incorporated to beef patties recipe as othersolid ingredient at the level of 2 g/100 g. The storage conditions assayed were: refrigeration (4  C, 15days) with high-oxygen atmosphere (70% O2, 30% CO2) and freezing ( 18  C, 6 months). Two independentexperiments with 3 replicates were carried out. Furthermore, the inhibitory effect on lipidoxidation 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 thethree conditions studied, being the seasoning made from seedless wine pomace the most effective. Thisseasoning significantly inhibited the formation of VOCs, revealing their potential capacity to delay theformation of rancid odors during storage of meat products. Samples with sulfites presented contraryresults respect to TBARS levels, which were reduced in refrigerated samples but promoted in the frozenpatties.
PB Elsevier
YR 2017
FD 2017-04
LK http://hdl.handle.net/10259/4312
UL http://hdl.handle.net/10259/4312
LA eng
NO AutonomousGovernment of Castilla y Le on, Spain through the researchprojects BU268A11-2 and BU282U13
DS Repositorio Institucional de la Universidad de Burgos
RD 26-abr-2024