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Assessment of the antioxidant effect of astaxanthin in fresh, frozen and cooked lamb patties

AutorCarballo, D. E.; Caro, I.; Andrés, Sonia ; Giráldez, Francisco Javier ; Mateo, J.
Palabras claveVolatile compounds
Meat preparation
Lamb
Natural colorant
Oxysterols
Natural antioxidant
Fecha de publicación2018
EditorElsevier
CitaciónFood Research International 111: 342- 350 (2018)
ResumenAstaxanthin is a natural red carotene exerting a strong antioxidant action. The effect of this carotene on the oxidative stability of raw and cooked lamb patties was evaluated. Seven experimental treatments were included in this study depending on the antioxidants added, which are: no antioxidant added (control), 450 mg/kg of sodium metabisulphite, 500 mg/kg of sodium ascorbate, and 20 mg/kg, 40 mg/kg, 60 mg/kg and 80 mg/kg of astaxanthin. The raw patties were either refrigerated for up to 11 days or frozen for 3 months under aerobic conditions. Changes in thiobarbituric reactive substances (TBARS), instrumental colour, pH and Eh were determined in the refrigerated patties and TBARS in the frozen patties. Volatile compounds were determined in cooked patties and cholesterol oxides in both cooked and after cooking microwave reheated patties. The changes in TBARS of cooked patties during a four-day refrigerated storage were also studied. Compared to the control patties, the use of astaxanthin reduced the TBARS generation in a manner depending on the dose for both raw and cooked patties during storage (P < 0.05). Astaxanthin added at levels of 60 and/or 80 mg/kg showed a greater antioxidant effect than ascorbate and metabisulphite. The presence of astaxanthin, like that of ascorbate, decreased the oxysterols levels of cooked patties with regard to controls. The amount of volatiles released from the cooked patties was also reduced by astaxanthin. This effect was not observed for ascorbate or metabisulphite. Astaxanthin in lamb patties at levels of 60–80 mg/kg could improve raw and cooked lamb patty oxidative stability during refrigerated aerobic storage, protect their lipids against thermal degradation more than ascorbate and metabisulphite, and reduce oxysterols formation during cooking in a similar way to ascorbate.
Descripción9 páginas, 5 tablas, 2 figuras.
Versión del editorhttp://dx.doi.org/10.1016/j.foodres.2018.05.054
URIhttp://hdl.handle.net/10261/167542
DOI10.1016/j.foodres.2018.05.054
ISSN1873-7145
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