| Literature DB >> 24008060 |
José M Lorenzo1, Jorge Sineiro, Isabel R Amado, Daniel Franco.
Abstract
In this study four natural extracts from tea (TEA), grape (GRA), chestnut (CHE) and seaweed (SEA) with potential antioxidant activity were evaluated in pork patties. During 20 days of storage in modified atmosphere packs at 2°C, pH, colour, lipid oxidation and microbial spoilage parameters of raw minced porcine patties were examined and compared with a synthetic antioxidant (BHT) and control (CON) batch. Due to their higher polyphenol content, GRA and TEA extracts were the most effective antioxidants against lipid oxidation, also limiting colour deterioration. In addition, both natural extracts led to a decrease of total viable counts (TVC), lactic acid bacteria (LAB), Pseudomonas and psychotropic aerobic bacteria compared to the control. Among the four natural compounds tested, tea and grape extracts showed the most potential as alternatives to commercial antioxidants, for increasing the quality and extending the shelf-life of porcine patties.Entities:
Keywords: Display life; Microbial spoilage; Natural antioxidant; Oxidative stability
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Year: 2013 PMID： 24008060 DOI： 10.1016/j.meatsci.2013.08.007
Source DB: PubMed Journal: Meat Sci ISSN： 0309-1740 Impact factor: 5.209