Application of Natural Antioxidants from Strawberry Tree (Arbutus unedo L.) and Dog Rose (Rosa canina L.) to Frankfurters Subjected to Refrigerated Storage |
| |
作者姓名: | Monica Armenteros David Morcuende Sonia Ventanas Mario Estevez |
| |
作者单位: | Animal Production and Food Science, University of Extremadura, Av. de la Universidad s/n, Caceres 10003, Spain |
| |
基金项目: | This work was supported by the Spanish CDTI Program (IDI 20090264). Mario Estevez thanks the Spanish Ministry of Science and Innovation for the contract through the Ramon y Cajal (RYC-2009-03901) program and the support through the project 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). Postdoctoral Fellowship (Action D) from Universidad de Extremadura (Spain) to M Armenteros is acknowledged. We also thank the owners, managers and staff of Consorcio de Jabugo, S.A., Spain. |
| |
摘 要: | The effect of the addition of natural antioxidants from strawberry tree (Arbutus unedo L.; AU) and dog rose (Rosa canina L.; RC), in frankfurters elaborated with or without the addition of antioxidant additives (sodium ascorbate and nitrite) was studied. Six different types of experimental frankfurters were prepared depending on the addition of phenolic-rich extracts from RC and AU and the presence (P) or absence (C) of antioxidant additives. Thiobarbituric acid reactive substances (TBARS)-numbers signiifcantly increased during chilled storage of C-frankfurters while additives and fruit phenolics inhibited lipid oxidation in P-frankfurters. The amount of protein carbonyls signiifcantly increased in all treatments except in P-AU frankfurters. The discoloration process that occurred during the chilled storage was reduced by the addition of substances with proven antioxidant activity (P-frankfurters). Texture characteristics as hardness, springiness, cohesiveness and gumminess also suffered a signiifcant deterioration in C-frankfurters. The use of phenolic fruit extracts in combination with traditional antioxidant additives is a successful strategy to enhance the oxidative stability of frankfurters without modifying their color and texture properties.
|
关 键 词: | 天然抗氧化剂 蔷薇属 冷藏保鲜 杨梅 草莓 玫瑰 法兰克福香肠 抗氧化添加剂 |
收稿时间: | 19 October 2012 |
本文献已被 维普 ScienceDirect 等数据库收录! |