Effects of an Extract from Olive Fruits on the Physicochemical Properties, Lipid Oxidation and Volatile Compounds of Beef Patties

  1. Ortega-Heras, Miriam
  2. Curiel-Fernández, María
  3. Gómez, Inmaculada
  4. García-Varona, Celia
  1. 1 Universidad de Burgos
    info

    Universidad de Burgos

    Burgos, España

    ROR https://ror.org/049da5t36

Revista:
Foods

ISSN: 2304-8158

Año de publicación: 2020

Volumen: 9

Número: 12

Páginas: 1728

Tipo: Artículo

DOI: 10.3390/FOODS9121728 GOOGLE SCHOLAR

Otras publicaciones en: Foods

Resumen

The aim of this work was to evaluate the effect of an olive extract (OE) on the physicochemical and microbiological characteristics, lipid oxidation and volatile compounds of beef patties stored both aerobically and under modified atmosphere packaging for 15 days at 4 °C. The antioxidant and antimicrobial effects of the OE were compared to those of sulfite. Four formulations were elaborated according to the antioxidant and dose used: without antioxidant, C; 300 mg potassium metabisulfite/kg product, S; 150 mg OE/kg product, OE1; and 250 mg of OE/kg product, OE2. The parameters analyzed were pH, water activity, color, lipid oxidation (TBARS and volatile organic compounds: hexanal, 2-pentyl-furan, 1-pentanol, 2,3-octanedione and nonanal, 1-octen-2-ol) and total viable counts. The OE delayed the loss of the bright red color of the patties and reduced the lipid oxidation in both types of packaging compared to the control patty. Sulfite was the most effective antioxidant for inhibition of the total viable counts. An OE could be used as a natural antioxidant to delay the lipid oxidation of meat without negatively affecting its physicochemical properties.

Referencias bibliográficas

  • 10.3390/antiox8100429
  • 10.1016/j.meatsci.2010.04.025
  • 10.1016/j.meatsci.2009.10.020
  • 10.1111/j.1541-4337.2011.00156.x
  • Rao, (2002), Food Rev. Int., 18, pp. 263, 10.1081/FRI-120016206
  • Escalante, (2008), Nacameh, 2, pp. 124
  • 10.1016/j.lwt.2016.11.038
  • 10.1111/1541-4337.12607
  • 10.1016/j.cofs.2020.03.003
  • 10.15640/jaes.v7n2a9
  • 10.1016/j.biortech.2009.12.052
  • 10.3390/12051153
  • 10.1111/j.1750-3841.2011.02365.x
  • 10.1016/j.ifset.2016.04.016
  • 10.1016/j.meatsci.2010.01.016
  • 10.1016/j.lwt.2010.05.020
  • 10.1016/j.foodchem.2017.02.023
  • 10.1016/j.foodchem.2016.10.051
  • 10.3390/foods8010010
  • 10.1016/j.meatsci.2019.108033
  • 10.1016/j.foodres.2013.06.022
  • 10.1016/j.meatsci.2007.04.016
  • Sharma, (2017), pp. 31
  • 10.1007/BF02630824
  • 10.1111/1750-3841.12682
  • 10.1007/s11947-009-0268-x
  • 10.1016/0309-1740(96)00058-7
  • 10.1016/j.meatsci.2012.03.007
  • 10.1016/j.meatsci.2007.09.003
  • 10.1016/j.meatsci.2011.03.013
  • 10.1111/j.1365-2672.1992.tb03630.x
  • Schillinger, (2006), pp. 541
  • 10.1016/S0309-1740(99)00123-0
  • 10.1016/j.febslet.2005.10.045
  • 10.1007/BF02535437
  • 10.1016/S0141-3910(96)00150-4
  • 10.1016/j.meatsci.2005.07.015
  • 10.1016/j.foodchem.2020.127549
  • 10.3390/ani10091495
  • 10.1016/j.meatsci.2013.10.032
  • 10.1021/jf402220q
  • 10.1016/S0278-6915(00)00061-2
  • 10.1016/j.foodres.2017.09.090