Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
6405897 | LWT - Food Science and Technology | 2011 | 6 Pages |
The effect on meat quality (pH, microbial spoilage, lipid oxidation and colour coordinates) of two different types of red grape pomace extracts obtained by different extraction systems [(Grape pomace extract I, GPI (methanolic extraction + High-Low Instantaneous Pressure - HLIP-GPI) and Grape pomace extract II, GPII (methanolic extraction, GPII) at 0.06 g/100 g final product concentration] in pork burgers packed under aerobic conditions (4 °C) was assessed at 0, 3 and 6 days post-storage.Based on the results the highest colour stability, lipid oxidation inhibition and the best global acceptability after 6 days of storage (data not shown) observed in burgers added with the GPI indicate that the new extraction system (HLIP) developed could be a valid alternative to optimize the purity of the grape pomace extracts in order to use them as preservative in meat foodstuffs.
⺠Rejection of synthetic food additives by consumers has stimulated the search for natural compounds. ⺠The quality of the extracts is related with its effects. ⺠The new technology optimized the purity of the extract Type I.