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| Application of Natural Antioxidants from Strawberry Tree (Arbutus unedo L.) and Dog Rose (Rosa canina L.) to Frankfurters Subjected to Refrigerated Storage |
| Mónica Armenteros, David Morcuende, Sonia Ventanas , Mario Estévez |
| Animal Production and Food Science, University of Extremadura, Av. de la Universidad s/n, Cáceres 10003, Spain |
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摘要 The effect of the addition of natural antioxidants from strawberry tree (Arbutus unedo L.; AU) and dog rose (Rosa canina L.; RC), in frankfurters elaborated with or without the addition of antioxidant additives (sodium ascorbate and nitrite) was studied. Six different types of experimental frankfurters were prepared depending on the addition of phenolic-rich extracts from RC and AU and the presence (P) or absence (C) of antioxidant additives. Thiobarbituric acid reactive substances (TBARS)-numbers significantly increased during chilled storage of C-frankfurters while additives and fruit phenolics inhibited lipid oxidation in P-frankfurters. The amount of protein carbonyls significantly increased in all treatments except in P-AU frankfurters. The discoloration process that occurred during the chilled storage was reduced by the addition of substances with proven antioxidant activity (P-frankfurters). Texture characteristics as hardness, springiness, cohesiveness and gumminess also suffered a significant deterioration in C-frankfurters. The use of phenolic fruit extracts in combination with traditional antioxidant additives is a successful strategy to enhance the oxidative stability of frankfurters without modifying their color and texture properties.
Abstract The effect of the addition of natural antioxidants from strawberry tree (Arbutus unedo L.; AU) and dog rose (Rosa canina L.; RC), in frankfurters elaborated with or without the addition of antioxidant additives (sodium ascorbate and nitrite) was studied. Six different types of experimental frankfurters were prepared depending on the addition of phenolic-rich extracts from RC and AU and the presence (P) or absence (C) of antioxidant additives. Thiobarbituric acid reactive substances (TBARS)-numbers significantly increased during chilled storage of C-frankfurters while additives and fruit phenolics inhibited lipid oxidation in P-frankfurters. The amount of protein carbonyls significantly increased in all treatments except in P-AU frankfurters. The discoloration process that occurred during the chilled storage was reduced by the addition of substances with proven antioxidant activity (P-frankfurters). Texture characteristics as hardness, springiness, cohesiveness and gumminess also suffered a significant deterioration in C-frankfurters. The use of phenolic fruit extracts in combination with traditional antioxidant additives is a successful strategy to enhance the oxidative stability of frankfurters without modifying their color and texture properties.
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Received: 19 October 2012
Accepted:
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| Fund: This work was supported by the Spanish CDTI Program (IDI 20090264). 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 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). Postdoctoral Fellowship (Action D) from Universidad de Extremadura (Spain) to M Armenteros is acknowledged. |
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Corresponding Authors:
Correspondence Mario Estévez, Tel: +34-927-257122, Fax: +34-927-257110, E-mail: mariovet@unex.es
E-mail: mariovet@unex.es
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Cite this article:
Mónica Armenteros, David Morcuende, Sonia Ventanas , Mario Estévez.
2013.
Application of Natural Antioxidants from Strawberry Tree (Arbutus unedo L.) and Dog Rose (Rosa canina L.) to Frankfurters Subjected to Refrigerated Storage. Journal of Integrative Agriculture, 12(11): 1972-1981.
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