Your browser doesn't support javascript.
loading
Mostrar: 20 | 50 | 100
Resultados 1 - 2 de 2
Filtrar
Mais filtros











Base de dados
Intervalo de ano de publicação
1.
Meat Sci ; 90(1): 106-15, 2012 Jan.
Artigo em Inglês | MEDLINE | ID: mdl-21703779

RESUMO

The present study investigates the effects of avocado, sunflower and olive oils used as back-fat replacers, on the fatty acid composition, oxidative stability, volatiles profile and color and texture properties of cooked pork patties. The vegetable oils modified the fatty acid profiles of the patties by lowering the percentages of SFA (from 36.96% to ~25.30%) and reducing the atherogenic index (from 0.41 to ~0.24). Vegetable oils had higher amounts of antioxidant compounds such as tocopherols (10.8-53.9 mg/100 g) than back-fat (5.9 mg/100 g). Consistently, patties manufactured with the oils had significantly lower amounts of lipid and protein oxidation products than control patties. Avocado oil contributed with specific aroma-active terpenes to patties and had a significant impact on particular color and texture parameters. The results from this study highlight the technological applications of the vegetable oils as food ingredients in the design of healthier meat commodities.


Assuntos
Lipídeo A/química , Produtos da Carne/análise , Produtos da Carne/normas , Persea/química , Óleos de Plantas/química , Animais , Bovinos , Azeite de Oliva , Oxirredução , Análise de Componente Principal , Óleo de Girassol , Suínos
2.
Meat Sci ; 89(2): 166-73, 2011 Oct.
Artigo em Inglês | MEDLINE | ID: mdl-21555188

RESUMO

Processing of avocados generates an important amount of by-products such as peels and seeds that are rich in bioactive substances with proven radical suppressing activities. The objective of this study was to evaluate the effectiveness of peel and seed extracts from two avocado varieties-'Hass' and 'Fuerte'-as inhibitors of lipid and protein oxidation and color deterioration of raw porcine patties during chilled storage (4 °C/15 days). Avocado extracts significantly (p<0.05) reduced the loss of redness and the increase of lightness during storage of porcine patties. 'Fuerte' extracts were more efficient at inhibiting discoloration of chilled patties than 'Hass' extracts. Patties treated with avocado extracts had significantly lower amounts of TBA-RS than control ones throughout the storage. 'Hass' avocado extracts significantly inhibited the formation of protein carbonyls in chilled patties at day 15. The present results highlight the potential usage of extracts from avocado by-products as ingredients for the production of muscle foods with enhanced quality traits.


Assuntos
Antioxidantes/farmacologia , Produtos da Carne , Persea/química , Extratos Vegetais/farmacologia , Animais , Temperatura Baixa , Cor , Culinária , Manipulação de Alimentos/métodos , Conservação de Alimentos/métodos , Conservantes de Alimentos/farmacologia , Frutas/química , Peroxidação de Lipídeos/efeitos dos fármacos , Carbonilação Proteica/efeitos dos fármacos , Refrigeração , Sementes/química , Suínos
SELEÇÃO DE REFERÊNCIAS
DETALHE DA PESQUISA