Rosemary and Pitanga Aqueous Leaf Extracts On Beef Patties Stability under Cold Storage
AUTOR(ES)
Vargas, Flávia Carolina, Arantes-Pereira, Lucas, Costa, Patrícia Argemira da, Melo, Mariza Pires de, Sobral, Paulo José do Amaral
FONTE
Braz. arch. biol. technol.
DATA DE PUBLICAÇÃO
31/10/2016
RESUMO
ABSTRACT Because processing and storage conditions affect several beef quality attributes, the food industry uses a variety of synthetic antioxidants. However, some synthetic antioxidants have been questioned regarding its safety, and thus the interest in using natural antioxidants in food products is increasing. This paper aimed at assessing leaf aqueous extracts of Rosemary (Rosmarinus officinalis Linnaeus) and Pitanga (Eugenia uniflora Linnaeus) as antioxidants in beef cold storage. After 48h storage, patties added of Rosemary leaf extracts showed increased pH. Patties added of Pitanga extracts had the lowest a* color values. Oxymyoglobin levels were significantly higher for Negative control, than for Pitanga treatment. The 10% extract addition increased lipid oxidation of beef patties. Correlation coefficients between lipid and myoglobin oxidations were all above 0.85. Pitanga leaf extracts negatively influenced beef color, probably because of its higher chlorophyll content. Lipid oxidation of beef patties was increased with the addition of leaf extracts. The inclusion of 10% leaf extract into beef patties seems not suitable, because it may enhance the amount of prooxidant compounds, as well as the amount of substances capable of reacting with lipid secondary products. Correlations between lipid and myoglobin oxidations demonstrated strong relationship.
Documentos Relacionados
- Preservative effects of rosemary extract (Rosmarinus officinalis L.) on quality and storage stability of chicken meat patties
- Bacteriological Survey of Raw Beef Patties Produced at Establishments Under Federal Inspection
- Aerobic Plate Count and Escherichia coli Determination on Frozen Ground-Beef Patties
- Effect of Aqueous Moringa Oleifera (Lam) Leaf Extracts on Growth Performance and Carcass Characteristics of Hubbard Broiler Chicken
- Determining the effects of encapsulated polyphosphates on quality parameters and oxidative stability of cooked ground beef during storage