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dc.contributor.authorLorenzo, José M.-
dc.contributor.authorSineiro, Jorge-
dc.contributor.authorRodríguez-Amado, I.-
dc.contributor.authorFranco, Daniel-
dc.date.accessioned2013-10-08T08:08:46Z-
dc.date.available2013-10-08T08:08:46Z-
dc.date.issued2014-
dc.identifier.citationMeat Science 96(1): 526-534 (2014)es_ES
dc.identifier.issn0309-1740-
dc.identifier.urihttp://hdl.handle.net/10261/83527-
dc.description9 páginas, 2 tablas, 4 figurases_ES
dc.description.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.es_ES
dc.description.sponsorshipAuthors are grateful to Galician government (Xunta Galicia09TAL006CT and 09MDS003CT projects) for the financial support.es_ES
dc.language.isoenges_ES
dc.publisherElsevieres_ES
dc.rightsclosedAccesses_ES
dc.subjectDisplay lifees_ES
dc.subjectMicrobial spoilagees_ES
dc.subjectNatural antioxidantes_ES
dc.subjectOxidative stabilityes_ES
dc.titleInfluence of natural extracts on the shelf life of modified atmosphere-packaged pork pattieses_ES
dc.typeartículoes_ES
dc.identifier.doihttp://dx.doi.org/10.1016/j.meatsci.2013.08.007-
dc.description.peerreviewedPeer reviewedes_ES
dc.relation.publisherversionhttp://dx.doi.org/10.1016/j.meatsci.2013.08.007es_ES
dc.identifier.e-issn1873-4138-
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