Texture, lipid oxidation and sensory characteristics of ground pork patties prepared with commercially available salts

LWT ◽  
2013 ◽  
Vol 50 (2) ◽  
pp. 408-413 ◽  
Author(s):  
K.N. Bess ◽  
D.D. Boler ◽  
M.A. Tavárez ◽  
H.K. Johnson ◽  
F.K. McKeith ◽  
...  
Keyword(s):  
Lipid Oxidation ◽  
Sensory Characteristics ◽  
Ground Pork ◽  
Pork Patties

scholarly journals Effects of salts of varying purity on lipid oxidation, sensory characteristics, and textural properties of fresh, ground pork patties

Meat Science ◽  
2016 ◽  
Vol 112 ◽  
pp. 127
Author(s):  
M.F. Overholt ◽  
S. Mancini ◽  
H.O. Galloway ◽  
G. Preziuso ◽  
A.C. Dilger ◽  
...  
Keyword(s):  
Lipid Oxidation ◽  
Textural Properties ◽  
Sensory Characteristics ◽  
Ground Pork ◽  
Pork Patties

scholarly journals Effects of salt purity on lipid oxidation, sensory characteristics, and textural properties of fresh, ground pork patties

LWT ◽  
2016 ◽  
Vol 65 ◽  
pp. 890-896 ◽  
Author(s):  
M.F. Overholt ◽  
S. Mancini ◽  
H.O. Galloway ◽  
G. Preziuso ◽  
A.C. Dilger ◽  
...  
Keyword(s):  
Lipid Oxidation ◽  
Textural Properties ◽  
Sensory Characteristics ◽  
Ground Pork ◽  
Pork Patties

scholarly journals Inclusion of Ethanol Extract of Mesquite Leaves to Enhance the Oxidative Stability of Pork Patties

Foods ◽  
2019 ◽  
Vol 8 (12) ◽  
pp. 631 ◽  
Author(s):  
Margarita Irene Ramírez-Rojo ◽  
Rey David Vargas-Sánchez ◽  
Brisa del Mar Torres-Martínez ◽  
Gastón Ramón Torrescano-Urrutia ◽  
José Manuel Lorenzo ◽  
...  
Keyword(s):  
Lipid Oxidation ◽  
Oxidative Stability ◽  
Sensory Analysis ◽  
Reducing Power ◽  
Ethanol Extract ◽  
The Other ◽  
Butylated Hydroxytoluene ◽  
Total Phenolic ◽  
Potential Health ◽  
Pork Patties

The lipid oxidation (LOX) of pork meat has been associated with loss of quality and shorter shelf life. Consequently, synthetic antioxidants have been used to reduce this process, but their use has shown potential health risks. Thus, the use of natural ingredients has been suggested as a strategy to prevent LOX. This study aimed to assess the oxidative stability of pork patties treated with ethanol extract of mesquite leaf (EEML) during storage. Furthermore, the polyphenol composition (TPC, total phenolic, TFC, total flavonoid) and antioxidant activity (antiradical and reducing power activity) of EEML were also evaluated. For this study, five treatments (CN (control), without antioxidant; Asc, ascorbic acid 0.02%; BHT, butylated hydroxytoluene 0.02%; EEML1, 0.05%; and EEML2, 0.1%) of pork patties were applied. Patty samples were stored at 4 °C, and physicochemical parameters, lipid oxidation, total antioxidant capacity of the meat, and sensory analysis were evaluated at 0, 3, 7, and 10 days of storage. EEML presented high values of TPC (278.5 mg gallic acid equivalent (GAE)/g) and TFC (226.8 mg rutin equivalents (RE)/g) levels. The addition of EEML did not modify the chemical composition of the pork patties. On the other hand, colour parameters were affected by the inclusion of EEML in pork patties, presenting the lowest a* in the CN group compared to the other groups after 10 days storage. Lipid oxidation increased during the whole period, showing the lowest (P < 0.05) conjugated dienes and thiobarbituric acid reactive substances (TBARS) values (40% and 90% of inhibition, respectively) compared to the CN group. Regarding sensory analysis, there were no significant differences in colour, appearance, odour, flavour, juiciness, fat sensation, and firmness of the cooked pork patties among treatments. These results suggest that EEML has great potential as a natural antioxidant for meat products.

EFFECTS OF SESAME LIGNAN EXTRACT ON LINOLEIC ACID, LIPID OXIDATION, COLOR AND TEXTURAL PROPERTIES OF GROUND PORK, AND SAUSAGE PRODUCTS

2004 ◽  
Vol 11 (2) ◽  
pp. 131-145
Author(s):  
S. H. CHO ◽  
B. Y. PARK ◽  
J. H. KIM ◽  
K. M. PARK ◽  
S. N. RYU ◽  
...  
Keyword(s):  
Linoleic Acid ◽  
Lipid Oxidation ◽  
Textural Properties ◽  
Ground Pork

Antioxidative properties of onion peel extracts against lipid oxidation in raw ground pork

2012 ◽  
Vol 21 (2) ◽  
pp. 565-572 ◽  
Author(s):  
So-Yeon Shim ◽  
Yun-Sang Choi ◽  
Hack-Youn Kim ◽  
Hyun-Wook Kim ◽  
Ko-Eun Hwang ◽  
...  
Keyword(s):  
Lipid Oxidation ◽  
Antioxidative Properties ◽  
Onion Peel ◽  
Ground Pork

scholarly journals Effect of thyme and oregano aqueous tea infusions on the lipid oxidation and sensory characteristics of frankfurkters sausages

10.5219/798 ◽  
2017 ◽  
Vol 11 (1) ◽  
Author(s):  
Miroslav Kročko ◽  
Marek Bobko ◽  
Viera Ducková ◽  
Margita Čanigová ◽  
Peter Haščík ◽  
...  
Keyword(s):  
Lipid Oxidation ◽  
Sensory Characteristics ◽  
Tea Infusions

scholarly journals The Antioxidant Effect of Colombian Berry (Vaccinium meridionale Sw.) Extracts to Prevent Lipid Oxidation during Pork Patties Shelf-Life

Antioxidants ◽  
2021 ◽  
Vol 10 (8) ◽  
pp. 1290
Author(s):  
Márcio Vargas-Ramella ◽  
José M. Lorenzo ◽  
Sol Zamuz ◽  
María Esperanza Valdés ◽  
Daniel Moreno ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Lipid Oxidation ◽  
Radical Scavenging ◽  
Meat Products ◽  
Thiobarbituric Acid ◽  
Total Anthocyanin ◽  
Antioxidant Power ◽  
Pork Patties ◽  
Amount Of Knowledge ◽  
The Impact

A scarce amount of knowledge about the use of Colombian berry (CB) in meat products is available in the literature. This work studies the impact of the addition of CB extracts (CBE) on pork patties at three different concentrations in the range 250–750 mg/kg. CBE were characterized in terms of their polyphenolic profile and antioxidant activity [1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging capacity, half maximal inhibitory antioxidant concentration (IC50), 2,2′-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS), ferric reducing antioxidant power assay (FRAP) and oxygen radical absorbance capacity (ORAC) tests)]. After pork patties elaboration, instrumental and sensorial colour, as well as lipid oxidation measured as thiobarbituric acid reactive substances assay (TBARS) values, were evaluated for 10 days of refrigerated storage in a modified atmosphere (80% O2–20% CO2). The total anthocyanin composition represented 35% of the polyphenolic substances of the CBE, highlighting high contents in cyanidin derivatives. Additionally, other flavonoids (quercetin and kaempferol compounds) and phenolics acids, substances positively related to antioxidant activity, were identified and quantified. In addition, the incorporation of CBE resulted in improvements in colour and lipid stability of pork patties, especially for the highest concentration used. Our findings demonstrated that CBE could be added to pork patties without impairing their sensorial profile. Overall, our results indicate that the use of CBE as a source of natural antioxidant, natural colourant, or even as a functional ingredient could be promising, but more studies are necessary to confirm it.

Sign in / Sign up

Export Citation Format

Share Document