The pro-oxidant action of high-oxygen MAP on beef patties can be counterbalanced by antioxidant compounds from common hawthorn and rose hips
2023
Vallejo Torres, Christian | Estévez García, Mario | Ventanas Canillas, Sonia | Matínez, Sandra L. | Morcuende Sánchez, David | Universidad de Extremadura. Instituto Universitario de Investigación de Carne y Productos Cárnicos (IPROCAR) | Universidad de Extremadura. Departamento de Producción Animal y Ciencias de los Alimentos | Universidad de Quevedo. Ecuador | Universidad Nacional de Santiago del Estero. Argentina
The objective of this research was to evaluate the effectiveness of antioxidant-rich extracts from rose hip (Rosa canina L.; RC) and hawthorn (Crataegus monogyna Jacq.; CM) at minimizing the oxidative damage to proteins and lipids in beef patties subjected to a high‑oxygen (HiOx-MAP) and vacuum (Vacuum) packaging atmosphere. The extracts of RC and CM were characterized by quantifying bioactive compounds, namely, phenolic compounds, tocopherols and vitamin C. Both fruits had high concentrations of bioactive compounds, with RC having the highest total phenolic and vitamin C content. Yet, CM was the most efficient in protecting beef patties against protein carbonylation, reducing, as a result, the instrumental toughness in cooked beef patties. The use of CM and RC extracts in beef patties significantly improved consumer purchase intention in HiOx-MAP packaging systems. The use of CM and RC extracts or their combination in future research would be an effective antioxidant means to decrease the pro-oxidative effects caused by HiOx-MAP in red meat.
Afficher plus [+] Moins [-]The authors are thankful to the Spanish Ministry of Economy and Competitiveness for the support thought the project AGL2017-84586-R. Support from the Government of Extremadura (IB13132) and FEDER (GR15108) is also acknowledge.
Afficher plus [+] Moins [-]peerReviewed
Afficher plus [+] Moins [-]Mots clés AGROVOC
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