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Meat Sci

Title:		Effect of natural antioxidants in Spanish salchichon elaborated with encapsulated n-3 long chain fatty acids in konjac glucomannan matrix
Author(s):		Munekata PE; Dominguez R; Franco D; Bermudez R; Trindade MA; Lorenzo JM;
Address:		"Department of Food Engineering, College of Animal Science and Food Engineering, University of Sao Paulo, 225 Duque de Caxias Norte Ave, Jardim Elite, 13.635-900 Pirassununga, Sao Paulo, Brazil. Centro Tecnologico de la Carne de Galicia, rua Galicia n degrees 4, Parque Tecnologico de Galicia, San Cibrao das Vinas 32900, Ourense, Spain. Centro Tecnologico de la Carne de Galicia, rua Galicia n degrees 4, Parque Tecnologico de Galicia, San Cibrao das Vinas 32900, Ourense, Spain. Electronic address: jmlorenzo@ceteca.net"
Journal Title:		Meat Sci
Year:		2017
Volume:		20161105
Issue:
Page Number:		54 - 60
DOI:		10.1016/j.meatsci.2016.11.002
ISSN/ISBN:		1873-4138 (Electronic) 0309-1740 (Linking)
Abstract:		"The effect of natural antioxidants on physicochemical properties, lipid and protein oxidation, volatile compounds and free fatty acids (FFA) were determined in Spanish salchichon enriched with n-3 fatty acids encapsulated and stabilized in konjac matrix. Phenolic compounds of beer residue extract (BRE), chestnut leaves extract (CLE) and peanut skin extract (PSE) were also identified and quantified. Five batches of salchichon were prepared: control (CON, without antioxidants), butylated hydroxytoluene (BHT), BRE, CLE and PSE. The main phenolic compounds were catechin and benzoic acid for BRE, gallic acid and catechin for CLE and catechin and protocatechuic acid for PSE. Statistical analysis did not show significant differences on chemical composition among treatments. Reductions in luminosity (P<0.05) and pH (P<0.001) were observed with the CLE batch, whereas the other colour parameters were not affected by the addition of natural antioxidants. Finally, the inclusion of antioxidants (P<0.001) decreased the hexanal content, whereas the FFA content increased by the addition of natural extracts"
Keywords:		"Antioxidants/*analysis Arachis/chemistry Butylated Hydroxytoluene/analysis Chemical Phenomena Fatty Acids, Nonesterified/analysis Fatty Acids, Omega-3/*analysis Feasibility Studies Food Additives/analysis Food Handling Food Quality Humans Hydrogen-Ion Con;"
Notes:		"MedlineMunekata, P E S Dominguez, R Franco, D Bermudez, R Trindade, M A Lorenzo, Jose M eng England 2016/11/12 Meat Sci. 2017 Feb; 124:54-60. doi: 10.1016/j.meatsci.2016.11.002. Epub 2016 Nov 5"