Mediterranean Berries as Inhibitors of Lipid Oxidation in Porcine Burger Patties Subjected to Cooking and Chilled Storage  

作　　者：Rui Ganho Mario Estévez Mónica Armenteros David Morcuende 

机构地区：[1]Food Science Department,ESTM,Polytechnic Institute of Leiria [2]Animal Production and Food Science,University of Extremadura,Av.de la Universidad s/n [3]Animal Production and Food Science,University of Extremadura,Av.de la Universidad s/n,Cáceres 10003,Spain

出　　处：《Journal of Integrative Agriculture》2013年第11期1982-1992,共11页农业科学学报（英文版）

基　　金：the Spanish Ministry of Science and Innovation for the contract through the Ramón y Cajal(RYC-2009-03901) program;the support through the project of 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)

摘　　要：The efifciency of extracts from Arbutus unedo L. （AU）, Crataegus monogyna L. （CM）, Rosa canina L. （RC）, and Rubus ulmifolius Schott. （RU） to inhibit lipid oxidation in raw, cooked and cooked and chilled （2°C/12 d） porcine burger patties, was investigated. The modiifcation of the fatty acid proifle during processing treatments （cooking and chilling）, the quantitative measurements of thiobarbituric acid reactive substances （TBA-RS）, and lipid-derived volatiles, were used as indicators of lipid oxidation. Polyunsaturated fatty acids （PUFA） gradually decreased during cooking and the subsequent storage of cooked burger patties with this decrease being signiifcantly greater （P〈0.05） in control patties than in those with added berry extracts. In accordance, the control patties showed signiifcantly higher TBA-RS numbers and counts of lipid-derived volatiles in all treatments when compared to the berry-added counterparts （P〈0.05）. Results from the present work show, for the ifrst time, that extracts from A. unedo, C. monogyna, R. canina, and R. ulmifolius are promising antioxidants which could enhance the nutritional, safety and sensory properties of porcine burger patties.The efifciency of extracts from Arbutus unedo L. （AU）, Crataegus monogyna L. （CM）, Rosa canina L. （RC）, and Rubus ulmifolius Schott. （RU） to inhibit lipid oxidation in raw, cooked and cooked and chilled （2°C/12 d） porcine burger patties, was investigated. The modiifcation of the fatty acid proifle during processing treatments （cooking and chilling）, the quantitative measurements of thiobarbituric acid reactive substances （TBA-RS）, and lipid-derived volatiles, were used as indicators of lipid oxidation. Polyunsaturated fatty acids （PUFA） gradually decreased during cooking and the subsequent storage of cooked burger patties with this decrease being signiifcantly greater （P〈0.05） in control patties than in those with added berry extracts. In accordance, the control patties showed signiifcantly higher TBA-RS numbers and counts of lipid-derived volatiles in all treatments when compared to the berry-added counterparts （P〈0.05）. Results from the present work show, for the ifrst time, that extracts from A. unedo, C. monogyna, R. canina, and R. ulmifolius are promising antioxidants which could enhance the nutritional, safety and sensory properties of porcine burger patties.

关 键 词：berries lipid oxidation meat pattiesm TBA-RSm polyunsaturated fatty acids lipid-derived volatiles 

分 类 号：TS251.51[轻工技术与工程—农产品加工及贮藏工程]