Shelf life study of healthy pork liver pâté with added seaweed extracts from Ascophyllum nodosum, Fucus vesiculosus and Bifurcaria bifurcata.
Food Res Int
; 112: 400-411, 2018 10.
Article
em En
| MEDLINE
| ID: mdl-30131152
ABSTRACT
The effect of the addition of seaweed extracts from three brown algae species [Ascophyllum nodosum (AN), Fucus vesiculosus (FV) and Bifurcaria bifurcata (BB)], which are a great source of natural antioxidants, on the oxidative stability of refrigerated low-fat pork liver pâtés was studied. In the studied pâtés, half of pork fat was replaced with a mixture consisting of canola and high-oleic sunflower oil (7525, v/v), thus improving their fatty acid profile in terms of polyunsaturated fatty acids (PUFA). In order to avoid the oxidation of PUFA in the new samples, seaweed extracts (500â¯ppm) were added. In addition, some samples were formulated with a synthetic antioxidant (BHT at 50â¯ppm) (BHT) and a control batch (CON) (without antioxidant) was also prepared, for comparison purposes. Thus, in total, five batches of liver pâté were prepared CON, BHT, AN, FV and BB. Pâté samples were analyzed at 0, 45, 90, 135 and 180â¯days of refrigerated storage at 4⯰C. The addition of seaweed extracts did not modify significantly (Pâ¯>â¯0.05) the chemical composition or microbial characteristics of healthy pork liver pâté, except for the protein content, which resulted in a significant increase (≈2-3%) in the batches manufactured with addition of seaweed extracts compared to control samples. At the end of storage (180â¯days), L* values were significantly lower in the FV and BB batches than in the other batches. Moreover, the a* and b* values were also significantly lower in CON batches than in the samples with antioxidants added. Differences in oxidative parameters (conjugated dienes, TBARs and carbonyls) among batches were observed at the end of the storage time, showing samples with seaweed extracts a similar degree of protection against oxidation compared to BHT formulated samples. A decline of the volatile compounds was noted in all the batches during storage. The total volatile compounds at the end of the storage were significantly lower in BTH, AN, or BB batches than in control batches.
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Texto completo:
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Base de dados:
MEDLINE
Assunto principal:
Alga Marinha
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Ascophyllum
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Fucus
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Carne Vermelha
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Conservação de Alimentos
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Conservantes de Alimentos
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Produtos da Carne
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Antioxidantes
Idioma:
En
Revista:
Food Res Int
Ano de publicação:
2018
Tipo de documento:
Article
País de afiliação:
Espanha