| Title: | Oak wood extracts as natural antioxidants to increase shelf life of raw pork patties in modified atmosphere packaging |
| Author(s): | Soriano A; Alanon ME; Alarcon M; Garcia-Ruiz A; Diaz-Maroto MC; Perez-Coello MS; |
| Address: | "Area of Food Technology, Faculty of Chemical Sciences and Technologies, University of Castilla-La Mancha, Avda. Camilo Jose Cela, 10, 13071 Ciudad Real, Spain. Regional Institute for Applied Scientific Research (IRICA), University of Castilla-La Mancha, Avda. Camilo Jose Cela, 10, 13071 Ciudad Real, Spain. Electronic address: mariaelena.alanon@uclm.es. Area of Food Technology, Faculty of Chemical Sciences and Technologies, University of Castilla-La Mancha, Avda. Camilo Jose Cela, 10, 13071 Ciudad Real, Spain; Regional Institute for Applied Scientific Research (IRICA), University of Castilla-La Mancha, Avda. Camilo Jose Cela, 10, 13071 Ciudad Real, Spain" |
| DOI: | 10.1016/j.foodres.2018.05.055 |
| ISSN/ISBN: | 1873-7145 (Electronic) 0963-9969 (Linking) |
| Abstract: | "The use of antioxidants and refrigeration storage in modified atmosphere packaging, MAP, are the main strategies to slow down the oxidative and microbial deterioration of fresh meat. Synthetic antioxidants are commonly used for this purpose, however due to their controversial health effects, natural alternatives for their replacement are being looked for. The main aim of this work is the evaluation of pressurised aqueous extracts from oak wood as natural preservative of pork patties. The effect of different amounts of oak wood extracts (0.05, 0.5 and 1.0%) on the self-life of pork patties packed in MAP in refrigeration during 12?ª+days were studied in comparison with the use of sodium ascorbate as synthetic preservative. Samples treated with oak wood extracts showed lower lipid oxidation, higher antioxidant capacity and an inhibitory effect on the enterobacteria growth. Furthermore, the addition of oak wood extracts resulted in a dramatically decrease of the volatile compounds coming from the lipid oxidation reactions. On the other hand, it is noteworthy that the use of oak wood extracts modified sensorial characteristics. Intensity colour was higher and new sensorial features such as oak wood and sweet spices appeared which were well appreciated" |
| Keywords: | Adult Animals Antioxidants/*pharmacology Chemical Phenomena Color Enterobacteriaceae/drug effects/growth & development Female Food Contamination Food Microbiology *Food Packaging Food Quality Food Storage Humans Lipid Metabolism/drug effects *Meat Product; |
| Notes: | "MedlineSoriano, A Alanon, M E Alarcon, M Garcia-Ruiz, A Diaz-Maroto, M C Perez-Coello, M S eng Research Support, Non-U.S. Gov't Canada 2018/07/17 Food Res Int. 2018 Sep; 111:524-533. doi: 10.1016/j.foodres.2018.05.055. Epub 2018 May 26" |
