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Open AccessFeature PaperArticle

Inclusion of Ethanol Extract of Mesquite Leaves to Enhance the Oxidative Stability of Pork Patties

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Coordinación de Tecnología de Alimentos de Origen Animal (CTAOA), Centro de Investigación en Alimentación y Desarrollo, A.C. (CIAD), Carretera Gustavo Enrique Astiazarán Rosas, 46, Hermosillo, Sonora 83304, Mexico
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Centro Tecnológico de la Carne de Galicia, Rúa Galicia N° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain
*
Authors to whom correspondence should be addressed.
Cátedras CONACyT. Av. Insurgentes Sur, 1582, Ciudad de México, 03940, Mexico.
Foods 2019, 8(12), 631; https://doi.org/10.3390/foods8120631
Received: 9 October 2019 / Revised: 14 November 2019 / Accepted: 27 November 2019 / Published: 2 December 2019
(This article belongs to the Special Issue Recent Research Advances in Meat Products)
The lipid oxidation (LOX) of pork meat has been associated with loss of quality and shorter shelf life. Consequently, synthetic antioxidants have been used to reduce this process, but their use has shown potential health risks. Thus, the use of natural ingredients has been suggested as a strategy to prevent LOX. This study aimed to assess the oxidative stability of pork patties treated with ethanol extract of mesquite leaf (EEML) during storage. Furthermore, the polyphenol composition (TPC, total phenolic, TFC, total flavonoid) and antioxidant activity (antiradical and reducing power activity) of EEML were also evaluated. For this study, five treatments (CN (control), without antioxidant; Asc, ascorbic acid 0.02%; BHT, butylated hydroxytoluene 0.02%; EEML1, 0.05%; and EEML2, 0.1%) of pork patties were applied. Patty samples were stored at 4 °C, and physicochemical parameters, lipid oxidation, total antioxidant capacity of the meat, and sensory analysis were evaluated at 0, 3, 7, and 10 days of storage. EEML presented high values of TPC (278.5 mg gallic acid equivalent (GAE)/g) and TFC (226.8 mg rutin equivalents (RE)/g) levels. The addition of EEML did not modify the chemical composition of the pork patties. On the other hand, colour parameters were affected by the inclusion of EEML in pork patties, presenting the lowest a* in the CN group compared to the other groups after 10 days storage. Lipid oxidation increased during the whole period, showing the lowest (P < 0.05) conjugated dienes and thiobarbituric acid reactive substances (TBARS) values (40% and 90% of inhibition, respectively) compared to the CN group. Regarding sensory analysis, there were no significant differences in colour, appearance, odour, flavour, juiciness, fat sensation, and firmness of the cooked pork patties among treatments. These results suggest that EEML has great potential as a natural antioxidant for meat products. View Full-Text
Keywords: sensorial properties; colour parameters; conjugated dienes; polyphenol content sensorial properties; colour parameters; conjugated dienes; polyphenol content
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Ramírez-Rojo, M.I.; Vargas-Sánchez, R.D.; Torres-Martínez, B.M.; Torrescano-Urrutia, G.R.; Lorenzo, J.M.; Sánchez-Escalante, A. Inclusion of Ethanol Extract of Mesquite Leaves to Enhance the Oxidative Stability of Pork Patties. Foods 2019, 8, 631.

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