Santana Neto Deocleciano C de, Cordeiro Ângela M T M, Meireles Bruno R L A, Araújo Íris B S, Estévez Mario, Ferreira Valquíria C S, Silva Fábio A P
Post-Graduate Program in Agro-Food Technology, Center for Human, Social and Agrarian Sciences, Federal University of Paraíba, Bananeiras 58220000, Paraíba, Brazil.
IPROCAR Research Institute, University of Extremadura, 10003 Cáceres, Spain.
Foods. 2021 Jun 10;10(6):1338. doi: 10.3390/foods10061338.
This study evaluated the impact of yellow mombin ( L.) bagasse extract (YMBE) on the color degradation, protein and lipid oxidation in ready-to-eat chicken patties during 15 days of refrigerated storage. Two formulations of chicken patties were developed: chicken patties control - PCON (without the antioxidant extract) and chicken patties with yellow mombin extract - PYME (with the antioxidant extract). The extract was effective in maintaining red color and inhibiting myoglobin degradation in the evaluated samples. The generation of lipid oxidation compounds during storage of the treated samples was delayed by 92.37% for peroxide index, 89.89% for conjugated dienes, 74.29% for tiobarbituric acid reactive substances (TBARs) and 92.55% for ρ-anisidine compared to the control samples. Moreover, the addition of YMBE inhibited the formation of carbonyl compounds during cold storage compared to the control samples. Extracts obtained from the yellow mombin bagasse act as a good natural antioxidant for ready-to-eat chicken patties inhibiting protein and lipid oxidative damage during cold storage, being a potential preservative to replace synthetic antioxidants in meat products.
本研究评估了黄榄果（L.）蔗渣提取物（YMBE）对即食鸡肉饼在冷藏储存15天期间颜色降解、蛋白质和脂质氧化的影响。开发了两种鸡肉饼配方：鸡肉饼对照 - PCON（不含抗氧化剂提取物）和含黄榄果提取物的鸡肉饼 - PYME（含抗氧化剂提取物）。该提取物在保持评估样品的红色和抑制肌红蛋白降解方面有效。与对照样品相比，处理后样品储存期间脂质氧化化合物的生成延迟，过氧化物指数延迟92.37%，共轭二烯延迟89.89%，硫代巴比妥酸反应性物质（TBARs）延迟74.29%，对茴香胺延迟92.55%。此外，与对照样品相比，添加YMBE抑制了冷藏期间羰基化合物的形成。从黄榄果蔗渣中获得的提取物可作为即食鸡肉饼的良好天然抗氧化剂，在冷藏期间抑制蛋白质和脂质的氧化损伤，是替代肉类产品中合成抗氧化剂的潜在防腐剂。
