Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
9954394 | Innovative Food Science & Emerging Technologies | 2018 | 54 Pages |
Abstract
This study aimed at investigating the effect of microencapsulated microwave-assisted extracts of pitaya peel on color, texture and oxidative stability of pork patties pressurized at 500â¯MPa for 10â¯min and stored at 4â¯Â°C during 9â¯days. Different enhancement levels, namely 0 (NC and PNC), 100 (P1) and 1000 (P10) ppm were investigated. High pressure processing (HPP) accelerated (Pâ¯â¤â¯0.05) color (L* and a* values) and texture changes, as well as lipid and protein oxidation during refrigerated storage. Butyl hydroxytoluene (BHT), P1 and P10 demonstrated a protective effect (Pâ¯â¤â¯0.05) against the alterations promoted by HPP. Moreover, P1 and P10 demonstrated potential for inhibiting (Pâ¯â¤â¯0.05) protein oxidation induced by HPP and thus, minimized (Pâ¯â¤â¯0.05) hardness and chewiness changes in the pork matrix. Further studies should be conducted to investigate the scalability of the application at the industrial scale.
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Authors
Leda C.M. Cunha, Maria Lúcia G. Monteiro, Bruno R.C. Costa-Lima, Juliana M. Guedes-Oliveira, Victor H.M. Alves, André L. Almeida, Renata V. Tonon, Amauri Rosenthal, Carlos A. Conte-Junior,