Rubén Agregán1, Francisco J Barba2, Mohsen Gavahian3, Daniel Franco1, Amin Mousavi Khaneghah4, Javier Carballo5, Isabel Cfr Ferreira6, Andrea Carla da Silva Barretto7, José M Lorenzo1. 1. Centro Tecnológico de la Carne de Galicia, Adva. Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, Ourense, Spain. 2. Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, València, Spain. 3. Product and Process Research Center, Food Industry Research and Development Institute, Hsinchu City, Taiwan, ROC. 4. Department of Food Science, Faculty of Food Engineering, University of Campinas (UNICAMP), São Paulo, Brazil. 5. Area de Tecnologia de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, Ourense, Spain. 6. Mountain Research Centre (CIMO), Polytechnic Institute of Bragança (IPB), Campus de Santa Apolonia, Bragança, Portugal. 7. Department of Food Technology and Engineering, Institute of Biosciences, Humanities and Exact Sciences (IBILCE), São Paulo State University, São José do Rio Preto, Brazil.
Abstract
BACKGROUND: There is limited information in the literature concerning the feasibility of using algal extracts as natural additives for improvement of the quality and shelf-life of meat products. Hence, a Fucus vesiculosus extract (FVE) at the concentrations of 250 mg kg-1 (FVE-250), 500 mg kg-1 (FVE-500) and 1000 mg kg-1 (FVE-1000) were added to pork patties with linseed oil oleogel as a fat replacer. RESULTS: Total polyphenol content of FVE was determined to be 20 g phloroglucinol equivalents 100 g-1 extract. Antioxidant values ranged from 37.5 μmol of Trolox equivalents (TE) g-1 (FRAP assay) to 2111 μmol TE g-1 extract (ABTS assay). Regarding oxidation stability, FVE-1000 showed the lowest values of thiobarbituric acid-reactive substance and carbonyl content. On the other hand, FVE did not improve color, surface discoloration or odor attributes of patties during storage. Sensory evaluation revealed that there was no significant difference among all studied samples. CONCLUSION: Although FVEs have a high polyphenol content and antioxidant activities, they are not effective oxidation inhibitors for long-term storage of meat products. Therefore, additional measures or compounds should be considered when FVE is the only antioxidant in meat products.
BACKGROUND: There is limited information in the literature concerning the feasibility of using algal extracts as natural additives for improvement of the quality and shelf-life of meat products. Hence, a Fucus vesiculosus extract (FVE) at the concentrations of 250 mg kg-1 (FVE-250), 500 mg kg-1 (FVE-500) and 1000 mg kg-1 (FVE-1000) were added to pork patties with linseed oil oleogel as a fat replacer. RESULTS: Total polyphenol content of FVE was determined to be 20 g phloroglucinol equivalents 100 g-1 extract. Antioxidant values ranged from 37.5 μmol of Trolox equivalents (TE) g-1 (FRAP assay) to 2111 μmol TE g-1 extract (ABTS assay). Regarding oxidation stability, FVE-1000 showed the lowest values of thiobarbituric acid-reactive substance and carbonyl content. On the other hand, FVE did not improve color, surface discoloration or odor attributes of patties during storage. Sensory evaluation revealed that there was no significant difference among all studied samples. CONCLUSION: Although FVEs have a high polyphenol content and antioxidant activities, they are not effective oxidation inhibitors for long-term storage of meat products. Therefore, additional measures or compounds should be considered when FVE is the only antioxidant in meat products.
Authors: Daniel Franco; Artur J Martins; María López-Pedrouso; Laura Purriños; Miguel A Cerqueira; António A Vicente; Lorenzo M Pastrana; Carlos Zapata; José M Lorenzo Journal: Foods Date: 2019-08-26