Red pitaya extract as natural antioxidant in pork patties with total replacement of animal fat

Registro completo de metadados
MetadadosDescriçãoIdioma
Autor(es): dc.contributorUniversidade Estadual Paulista (Unesp)-
Autor(es): dc.contributorCentro Tecnológico de la Carne de Galicia-
Autor(es): dc.contributorUniversidad de Vigo-
Autor(es): dc.creatorBellucci, Elisa Rafaela Bonadio [UNESP]-
Autor(es): dc.creatorMunekata, Paulo E.S.-
Autor(es): dc.creatorPateiro, Mirian-
Autor(es): dc.creatorLorenzo, José M.-
Autor(es): dc.creatorda Silva Barretto, Andrea Carla [UNESP]-
Data de aceite: dc.date.accessioned2022-02-22T00:43:36Z-
Data de disponibilização: dc.date.available2022-02-22T00:43:36Z-
Data de envio: dc.date.issued2021-06-25-
Data de envio: dc.date.issued2021-06-25-
Data de envio: dc.date.issued2020-12-31-
Fonte completa do material: dc.identifierhttp://dx.doi.org/10.1016/j.meatsci.2020.108284-
Fonte completa do material: dc.identifierhttp://hdl.handle.net/11449/205159-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/11449/205159-
Descrição: dc.descriptionThe antioxidant effects of red pitaya extract (PE) were evaluated in pork patties for 18 days at 2 °C. The following treatments were prepared: control (CON, without antioxidant), sodium erythorbate (ERY, 500 mg kg−1), PE low dose (PEL, 250 mg kg−1), PE medium dose (PEM, 500 mg kg−1), and PE high dose (PEH, 1000 mg kg−1). No significant effect was observed on chemical composition and cooking loss with the addition of PE, while a significant effect was noticed in cohesiveness (P < 0.05). The intense pink colour of PE enhanced the colour stability during storage (9.33, 7.92 and 7.69 vs. 6.77 for PEH, PEM and PEL vs. CON, respectively; (P < 0.05). TBARS (1.21 vs. 2.44 mg MDA/kg) and carbonyl values (5.45 vs. 6.87 nmol carbonyl/mg) of treated samples were lower than those observed in CON. Similar values were found between samples with PE and ERY. PE improved colour acceptance and the preference of pork patties. Therefore, PE is a very effective natural antioxidant by delaying colour and oxidative deterioration.-
Descrição: dc.descriptionCYTED Ciencia y Tecnología para el Desarrollo-
Descrição: dc.descriptionMinisterio de Economía y Competitividad-
Descrição: dc.descriptionAxencia Galega de Innovación-
Descrição: dc.descriptionDepartment of Food Technology and Engineering UNESP – São Paulo State University, Street Cristóvão Colombo, 2265-
Descrição: dc.descriptionCentro Tecnológico de la Carne de Galicia, Avda. Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas-
Descrição: dc.descriptionÁrea de Tecnología de los Alimentos Facultad de Ciencias de Ourense Universidad de Vigo-
Descrição: dc.descriptionDepartment of Food Technology and Engineering UNESP – São Paulo State University, Street Cristóvão Colombo, 2265-
Descrição: dc.descriptionCYTED Ciencia y Tecnología para el Desarrollo: 119RT0568-
Descrição: dc.descriptionMinisterio de Economía y Competitividad: FJCI-2016-29486-
Descrição: dc.descriptionAxencia Galega de Innovación: IN607A2019/01-
Idioma: dc.languageen-
Relação: dc.relationMeat Science-
???dc.source???: dc.sourceScopus-
Palavras-chave: dc.subjectColour enhancement-
Palavras-chave: dc.subjectHylocereus polyrhizus-
Palavras-chave: dc.subjectOxidative stability-
Palavras-chave: dc.subjectPulsed electric fields-
Título: dc.titleRed pitaya extract as natural antioxidant in pork patties with total replacement of animal fat-
Tipo de arquivo: dc.typelivro digital-
Aparece nas coleções:Repositório Institucional - Unesp

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