English   español  
Please use this identifier to cite or link to this item: http://hdl.handle.net/10261/88741
logo share SHARE logo core CORE   Add this article to your Mendeley library MendeleyBASE

Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL | DATACITE
Exportar a otros formatos:


Effect of addition of green tea, chestnut and grape extract on the shelf-life of pig liver pâté

AuthorsPateiro, M.; Lorenzo, José M.; Rodríguez-Amado, I. ; Franco, Daniel
KeywordsDisplay life
Natural antioxidant
Oxidative stability
Volatile compounds
Issue Date2014
CitationFood Chemistry 147: 386-394 (2014)
AbstractThe effect of the addition of natural antioxidants (tea, chestnut and grape seed extracts) on physico-chemical and oxidative stability of refrigerated stored pig pâtés was studied. This effect was compared with that showed by the synthetic antioxidant BHT. Pâté samples were analysed at 0, 4, 8 and 24 weeks of refrigerated storage (4 °C). Colour parameters were affected by storage period and antioxidant extract. Samples with CHE and GRA extracts showed lower total colour difference between 0 and 24 weeks. The amount of TBARS gradually increased during refrigerated storage with the exception of pâtés that have CHE extract in composition. At the sampling end point, the lower TBARS values were obtained in samples with TEA and GRA extracts. Finally, the evolution of volatile compounds during storage showed an increase in the lipid-derived volatile values after refrigerated storage, since samples with TEA and GRA extract showed the lowest values.
Description9 páginas, 4 tablas, 1 figura
Publisher version (URL)http://dx.doi.org/10.1016/j.foodchem.2013.09.153
Appears in Collections:(IIM) Artículos
Files in This Item:
There are no files associated with this item.
Show full item record
Review this work

Related articles:

WARNING: Items in Digital.CSIC are protected by copyright, with all rights reserved, unless otherwise indicated.