Açaí extract powder as natural antioxidant on pork patties during the refrigerated storage

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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-
Autor(es): dc.creatordos Santos, João Marcos-
Autor(es): dc.creatorCarvalho, Larissa Tátero-
Autor(es): dc.creatorBorgonovi, Taís Fernanda-
Autor(es): dc.creatorLorenzo, José M.-
Autor(es): dc.creatorSilva-Barretto, Andrea Carla da-
Data de aceite: dc.date.accessioned2025-08-21T22:43:58Z-
Data de disponibilização: dc.date.available2025-08-21T22:43:58Z-
Data de envio: dc.date.issued2022-04-28-
Data de envio: dc.date.issued2022-04-28-
Data de envio: dc.date.issued2022-01-31-
Fonte completa do material: dc.identifierhttp://dx.doi.org/10.1016/j.meatsci.2021.108667-
Fonte completa do material: dc.identifierhttp://hdl.handle.net/11449/222628-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/11449/222628-
Descrição: dc.descriptionThe current trends among consumers are pushing for the use of natural antioxidants options. Açaí fruit is rich on polyphenolic components but no studies have been carried out to evaluate their effect in meat products. The objective was to investigate the effect of açaí extract on refrigerated pork patties quality. Five treatments were done: without antioxidant (CON), Sodium Erythorbate 500 mg.kg −1 (ERY), Açaí Extract: 250 (AEL), 500 (AEM), 750 mg.kg −1 (AEH). Açaí extract did not affect the proximate composition, pH and cooking parameters. The concentrations of açaí extract studied increased antioxidant activity and reduced lipid oxidation (0.379, 0.293, and 0.217 vs. 0.889 mg MDA.kg−1 for AEL, AEM, AEH vs. CON, respectively). However, only the AEL treatment did not affect the color parameters, showing the best option for the application on pork patties. Thus, açaí extract at 250 mg.kg−1 can be used as a natural antioxidant replacing sodium erythorbate to preserve the quality of refrigerated pork patties.-
Descrição: dc.descriptionCYTED Ciencia y Tecnología para el Desarrollo-
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: 119RT056-
Descrição: dc.descriptionAxencia Galega de Innovación: IN607A2019/01-
Idioma: dc.languageen-
Relação: dc.relationMeat Science-
???dc.source???: dc.sourceScopus-
Palavras-chave: dc.subjectAntioxidant activity-
Palavras-chave: dc.subjectEuterpe oleracea-
Palavras-chave: dc.subjectLipid oxidation-
Palavras-chave: dc.subjectMeat quality-
Palavras-chave: dc.subjectNatural extract-
Título: dc.titleAçaí extract powder as natural antioxidant on pork patties during the refrigerated storage-
Tipo de arquivo: dc.typelivro digital-
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