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Antioxidants 2015, 4(1), 102-123;

Oxidation Stability of Pig Liver Pâté with Increasing Levels of Natural Antioxidants (Grape and Tea)

Centro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain
Grupo de Reciclado y Valorización de Residuos (REVAL), Instituto de Investigaciones Marinas (IIM-CSIC), Eduardo Cabello, 6, 36208 Vigo, Spain
Author to whom correspondence should be addressed.
Academic Editors: Maria G. Miguel and João Rocha
Received: 30 October 2014 / Revised: 7 January 2015 / Accepted: 19 January 2015 / Published: 27 January 2015
(This article belongs to the Special Issue Natural Products as Antioxidants)
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The present study investigated the effect of the addition of increasing levels of the natural antioxidants tea (TEA) and grape seed extracts (GRA) on the physiochemical and oxidative stability of refrigerated stored pig pâtés. In addition, a synthetic antioxidant and a control batch were used, thus a total of eight batches of liver pâté were prepared: CON, BHT, TEA (TEA50, TEA200 and TEA1000) and GRA (GRA50, GRA200 and GRA1000). Pâté samples were analyzed following 0, 4, 8 and 24 weeks of storage. Color parameters were affected by storage period and level of antioxidant extract. Samples with TEA200 and GRA1000 levels of extracts showed lower total color difference between 0 and 24 weeks. At the end of storage period, the lower TBARs values were obtained in samples with the highest concentration on natural extract. Overall, the evolution of volatile compounds showed an increase in those ones that arise from the lipid oxidation and samples with TEA1000 extract showed the lowest values. View Full-Text
Keywords: antioxidant level; storage time; oxidative stability; volatile compounds antioxidant level; storage time; oxidative stability; volatile compounds

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Pateiro, M.; Lorenzo, J.M.; Vázquez, J.A.; Franco, D. Oxidation Stability of Pig Liver Pâté with Increasing Levels of Natural Antioxidants (Grape and Tea). Antioxidants 2015, 4, 102-123.

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