کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
2451902 1109699 2007 7 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Evaluation of the antioxidant potential of grape seed and bearberry extracts in raw and cooked pork
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
پیش نمایش صفحه اول مقاله
Evaluation of the antioxidant potential of grape seed and bearberry extracts in raw and cooked pork
چکیده انگلیسی

The effect of grape seed extract (GSE) and bearberry (BB), on lipid oxidation (TBARS, mg malondialdehyde (MDA)/kg muscle), colour (CIE ‘a’ redness value), pH, microbial status (log10CFU colony forming units/g pork) and sensorial properties of cooked pork patties was investigated. GSE (0–1000 μg/g muscle) and BB (0–1000 μg/g muscle) were added to raw pork (M. longissimus dorsi) patties which were stored in modified atmosphere packs (MAP) (75% O2:25% CO2) for up to 12 days at 4 °C. Cooked pork patties were stored in MAP (70% N2:30% CO2) for up to 4 days at 4 °C. Mesophilic plate counts and pork pH were unaffected by GSE and BB. GSE and BB addition decreased (P < 0.05) lipid oxidation (TBARS) in raw pork patties on days 9 and 12 of storage, relative to controls. Antioxidant activity of GSE and BB was observed in cooked pork patties demonstrating the thermal stability of GSE and BB. The ‘a’ redness values of raw and cooked pork patties marginally increased with increasing GSE concentration. The sensory properties of cooked pork patties were unaffected by GSE and BB addition. Results obtained demonstrate the potential for using health promoting nutraceuticals in meat and meat products.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Meat Science - Volume 76, Issue 4, August 2007, Pages 604–610
نویسندگان
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