Mediterranean Berries as Inhibitors of Lipid Oxidation in Porcine Burger Patties Subjected to Cooking and Chilled Storage

doi:10.1016/S2095-3119(13)60636-X

Journal of Integrative Agriculture ›› 2013, Vol. 12 ›› Issue (11): 1982-1992.DOI: 10.1016/S2095-3119(13)60636-X

Mediterranean Berries as Inhibitors of Lipid Oxidation in Porcine Burger Patties Subjected to Cooking and Chilled Storage

Rui Ganhão, Mario Estévez, Mónica Armenteros , David Morcuende

1.Food Science Department, ESTM, Polytechnic Institute of Leiria, Peniche 4133, Portugal
2.Animal Production and Food Science, University of Extremadura, Av. de la Universidad s/n, Cáceres 10003, Spain

收稿日期:2012-10-19 出版日期:2013-11-01 发布日期:2013-12-08
通讯作者: Correspondence Mario Estévez, Tel: +34-927-257122, Fax: +34-927-257110, E-mail: mariovet@unex.es
基金资助:
Mario Estévez thanks the Spanish Ministry of Science and Innovation for the contract through the Ramón y Cajal (RYC-2009-03901) program and the support through the project of Protein Oxidation in Frozen Meat and Dry-Cured Products: Mechanisms, Consequences and Development of Antioxidant Strategies (AGL2010-15134). The European Community (Research Executive Agency) is also acknowledged for the Marie Curie Reintegration Fellowship (PERG05-GA-2009-248959; Pox-MEAT).

Mediterranean Berries as Inhibitors of Lipid Oxidation in Porcine Burger Patties Subjected to Cooking and Chilled Storage

Rui Ganhão, Mario Estévez, Mónica Armenteros , David Morcuende

1.Food Science Department, ESTM, Polytechnic Institute of Leiria, Peniche 4133, Portugal
2.Animal Production and Food Science, University of Extremadura, Av. de la Universidad s/n, Cáceres 10003, Spain

Received:2012-10-19 Online:2013-11-01 Published:2013-12-08
Contact: Correspondence Mario Estévez, Tel: +34-927-257122, Fax: +34-927-257110, E-mail: mariovet@unex.es
Supported by:
Mario Estévez thanks the Spanish Ministry of Science and Innovation for the contract through the Ramón y Cajal (RYC-2009-03901) program and the support through the project of Protein Oxidation in Frozen Meat and Dry-Cured Products: Mechanisms, Consequences and Development of Antioxidant Strategies (AGL2010-15134). The European Community (Research Executive Agency) is also acknowledged for the Marie Curie Reintegration Fellowship (PERG05-GA-2009-248959; Pox-MEAT).

摘要/Abstract

摘要： The efficiency of extracts from Arbutus unedo L. (AU), Crataegus monogyna L. (CM), Rosa canina L. (RC), and Rubus ulmifolius Schott. (RU) to inhibit lipid oxidation in raw, cooked and cooked and chilled (2°C/12 d) porcine burger patties, was investigated. The modification of the fatty acid profile during processing treatments (cooking and chilling), the quantitative measurements of thiobarbituric acid reactive substances (TBA-RS), and lipid-derived volatiles, were used as indicators of lipid oxidation. Polyunsaturated fatty acids (PUFA) gradually decreased during cooking and the subsequent storage of cooked burger patties with this decrease being significantly greater (P<0.05) in control patties than in those with added berry extracts. In accordance, the control patties showed significantly higher TBA-RS numbers and counts of lipid-derived volatiles in all treatments when compared to the berry-added counterparts (P<0.05). Results from the present work show, for the first time, that extracts from A. unedo, C. monogyna, R. canina, and R. ulmifolius are promising antioxidants which could enhance the nutritional, safety and sensory properties of porcine burger patties.

关键词: berries , lipid oxidation , meat pattiesm TBA-RSm polyunsaturated fatty acids , lipid-derived volatiles

Abstract: The efficiency of extracts from Arbutus unedo L. (AU), Crataegus monogyna L. (CM), Rosa canina L. (RC), and Rubus ulmifolius Schott. (RU) to inhibit lipid oxidation in raw, cooked and cooked and chilled (2°C/12 d) porcine burger patties, was investigated. The modification of the fatty acid profile during processing treatments (cooking and chilling), the quantitative measurements of thiobarbituric acid reactive substances (TBA-RS), and lipid-derived volatiles, were used as indicators of lipid oxidation. Polyunsaturated fatty acids (PUFA) gradually decreased during cooking and the subsequent storage of cooked burger patties with this decrease being significantly greater (P<0.05) in control patties than in those with added berry extracts. In accordance, the control patties showed significantly higher TBA-RS numbers and counts of lipid-derived volatiles in all treatments when compared to the berry-added counterparts (P<0.05). Results from the present work show, for the first time, that extracts from A. unedo, C. monogyna, R. canina, and R. ulmifolius are promising antioxidants which could enhance the nutritional, safety and sensory properties of porcine burger patties.

Key words: berries , lipid oxidation , meat pattiesm TBA-RSm polyunsaturated fatty acids , lipid-derived volatiles

Rui Ganh?o, Mario Estévez, Mónica Armenteros , David Morcuende. Mediterranean Berries as Inhibitors of Lipid Oxidation in Porcine Burger Patties Subjected to Cooking and Chilled Storage[J]. Journal of Integrative Agriculture, 2013, 12(11): 1982-1992.

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Mediterranean Berries as Inhibitors of Lipid Oxidation in Porcine Burger Patties Subjected to Cooking and Chilled Storage

Mediterranean Berries as Inhibitors of Lipid Oxidation in Porcine Burger Patties Subjected to Cooking and Chilled Storage

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