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Title

Influence of natural extracts on the shelf life of modified atmosphere-packaged pork patties

AuthorsLorenzo, José M.; Sineiro, Jorge; Rodríguez-Amado, I. ; Franco, Daniel
KeywordsDisplay life
Microbial spoilage
Natural antioxidant
Oxidative stability
Issue Date2014
PublisherElsevier
CitationMeat Science 96(1): 526-534 (2014)
AbstractIn 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.
Description9 páginas, 2 tablas, 4 figuras
Publisher version (URL)http://dx.doi.org/10.1016/j.meatsci.2013.08.007
URIhttp://hdl.handle.net/10261/83527
DOIhttp://dx.doi.org/10.1016/j.meatsci.2013.08.007
ISSN0309-1740
E-ISSN1873-4138
Appears in Collections:(IIM) Artículos
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