Department of Food Technology and Engineering, UNESP - São Paulo State University, Street Cristóvão Colombo, 2265, Zip Code 15054-000 São José do Rio Preto, SP, Brazil.
Centro Tecnológico de la Carne de Galicia, Avda. Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004 Ourense, Spain.
Meat Sci. 2022 Feb;184:108667. doi: 10.1016/j.meatsci.2021.108667. Epub 2021 Sep 4.
The current trends among consumers are pushing for the use of natural antioxidants options. Açaí fruit is rich on polyphenolic components but no studies have been carried out to evaluate their effect in meat products. The objective was to investigate the effect of açaí extract on refrigerated pork patties quality. Five treatments were done: without antioxidant (CON), Sodium Erythorbate 500 mg.kg (ERY), Açaí Extract: 250 (AEL), 500 (AEM), 750 mg.kg 1 (AEH). Açaí extract did not affect the proximate composition, pH and cooking parameters. The concentrations of açaí extract studied increased antioxidant activity and reduced lipid oxidation (0.379, 0.293, and 0.217 vs. 0.889 mg MDA.kg for AEL, AEM, AEH vs. CON, respectively). However, only the AEL treatment did not affect the color parameters, showing the best option for the application on pork patties. Thus, açaí extract at 250 mg.kg can be used as a natural antioxidant replacing sodium erythorbate to preserve the quality of refrigerated pork patties.
目前消费者的趋势是倾向于使用天然抗氧化剂。巴西莓富含多酚类成分，但尚未有研究评估其在肉类产品中的效果。本研究旨在研究巴西莓提取物对冷藏猪肉饼质量的影响。进行了 5 种处理：无抗氧化剂（CON）、500mg/kg 赤藓酸钠（ERY）、250mg/kg 巴西莓提取物（AEL）、500mg/kg 巴西莓提取物（AEM）、750mg/kg 巴西莓提取物（AEH）。巴西莓提取物对肉饼的基本成分、pH 值和烹饪参数没有影响。研究中所使用的巴西莓提取物浓度增加了抗氧化活性，降低了脂质氧化（0.379、0.293 和 0.217 与 0.889mg MDA.kg 相比，AEL、AEM 和 AEH 与 CON 相比，分别）。然而，只有 AEL 处理没有影响颜色参数，是应用于猪肉饼的最佳选择。因此，250mg/kg 的巴西莓提取物可以作为一种天然抗氧化剂替代赤藓酸钠来保持冷藏猪肉饼的质量。
