Oxidative Stability of Cooked Pork Patties Incorporated withClitoria ternateaExtract (Blue Pea Flower Petal) During Refrigerated Storage

Banana pseudo-stem (BPS), which is rich in fibre and polyphenols, is a potential functional ingredient for the food industry. In this study, BPS was added at concentrations of 1.5, 3.0, and 4.5 g/kg to a minced pork batter to evaluate its performance as a filler and to pork burger patties to evaluate its performance as a natural antioxidant. The effects of BPS were compared with those of carrageenan and ascorbate, which are a conventional binder and antioxidant, respectively. The performance of BPS was similar to that of carrageenan in terms of the cooking yield and texture of the cooked batter. BPS reduced the brightness of fresh patties and appeared to reduce oxidative discolouration during the frozen storage of raw patties. Moreover, BPS reduced the levels of thiobarbituric acid reactive substances (TBARS) during the refrigerated and frozen storage of cooked patties. A greater decrease in TBARS formation was observed with 4.5 g BPS/kg compared with 0.5 g sodium ascorbate/kg during refrigerated storage. In contrast to ascorbate, BPS promoted the presence of lipid-derived volatile compounds induced by thermal breakdown in the headspace of cooked patties. Nonetheless, this effect was reduced as the amount of BPS in the patties increased. In cooked minced meat products, BPS could increase cooking yields and lipid oxidative stability during storage and might result in a more intense flavour.

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Effect of Natural and Synthetic Antioxidants on the Oxidative Stability of Cooked, Frozen Pork Patties

Journal of Food Science ◽

10.1111/j.1750-3841.2008.00979.x ◽

2009 ◽

Vol 74 (1) ◽

pp. S30-S35 ◽

Cited By ~ 51

Author(s):

A. Sasse ◽

P. Colindres ◽

M.S. Brewer

Keyword(s):

Oxidative Stability ◽

Synthetic Antioxidants ◽

Pork Patties ◽

Natural And Synthetic

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Oxidative stability of gelatin coated pork at refrigerated storage

Meat Science ◽

10.1016/j.meatsci.2010.03.019 ◽

2010 ◽

Vol 85 (4) ◽

pp. 651-656 ◽

Cited By ~ 19

Author(s):

Joshua L. Herring ◽

Sharat C. Jonnalongadda ◽

Vinod C. Narayanan ◽

Shannon M. Coleman

Keyword(s):

Oxidative Stability ◽

Refrigerated Storage

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Inclusion of Ethanol Extract of Mesquite Leaves to Enhance the Oxidative Stability of Pork Patties

Foods ◽

10.3390/foods8120631 ◽

2019 ◽

Vol 8 (12) ◽

pp. 631 ◽

Cited By ~ 1

Author(s):

Margarita Irene Ramírez-Rojo ◽

Rey David Vargas-Sánchez ◽

Brisa del Mar Torres-Martínez ◽

Gastón Ramón Torrescano-Urrutia ◽

José Manuel Lorenzo ◽

...

Keyword(s):

Lipid Oxidation ◽

Oxidative Stability ◽

Sensory Analysis ◽

Reducing Power ◽

Ethanol Extract ◽

The Other ◽

Butylated Hydroxytoluene ◽

Total Phenolic ◽

Potential Health ◽

Pork Patties

The lipid oxidation (LOX) of pork meat has been associated with loss of quality and shorter shelf life. Consequently, synthetic antioxidants have been used to reduce this process, but their use has shown potential health risks. Thus, the use of natural ingredients has been suggested as a strategy to prevent LOX. This study aimed to assess the oxidative stability of pork patties treated with ethanol extract of mesquite leaf (EEML) during storage. Furthermore, the polyphenol composition (TPC, total phenolic, TFC, total flavonoid) and antioxidant activity (antiradical and reducing power activity) of EEML were also evaluated. For this study, five treatments (CN (control), without antioxidant; Asc, ascorbic acid 0.02%; BHT, butylated hydroxytoluene 0.02%; EEML1, 0.05%; and EEML2, 0.1%) of pork patties were applied. Patty samples were stored at 4 °C, and physicochemical parameters, lipid oxidation, total antioxidant capacity of the meat, and sensory analysis were evaluated at 0, 3, 7, and 10 days of storage. EEML presented high values of TPC (278.5 mg gallic acid equivalent (GAE)/g) and TFC (226.8 mg rutin equivalents (RE)/g) levels. The addition of EEML did not modify the chemical composition of the pork patties. On the other hand, colour parameters were affected by the inclusion of EEML in pork patties, presenting the lowest a* in the CN group compared to the other groups after 10 days storage. Lipid oxidation increased during the whole period, showing the lowest (P < 0.05) conjugated dienes and thiobarbituric acid reactive substances (TBARS) values (40% and 90% of inhibition, respectively) compared to the CN group. Regarding sensory analysis, there were no significant differences in colour, appearance, odour, flavour, juiciness, fat sensation, and firmness of the cooked pork patties among treatments. These results suggest that EEML has great potential as a natural antioxidant for meat products.

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