Use of Albedo and Flavedo Grapefruit Powders as Oxidative Stabilisers of Pork Patties During Chilled Storage

S.G. López-Santiz; G.R. Torrescano-Urrutia; R.D. Vargas-Sánchez; L. Zavala-Cárdenas; A. Sánchez-Escalante

Use of Albedo and Flavedo Grapefruit Powders as Oxidative Stabilisers of Pork Patties During Chilled Storage

in 63rd International Congress of Meat Science and Technology

Autor:innen:

S.G. López-Santiz

S.G. López-Santiz ¹Universidad Tecnológica de la Selva, Chiapas, México

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G.R. Torrescano-Urrutia

G.R. Torrescano-Urrutia ²Centro de Investigación en Alimentación y Desarrollo, A.C. Hermosillo, México

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R.D. Vargas-Sánchez

R.D. Vargas-Sánchez ³Universidad Autónoma de Sinaloa, Culiacán, México; armida-sanchez@ciad.mx

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L. Zavala-Cárdenas

L. Zavala-Cárdenas ²Centro de Investigación en Alimentación y Desarrollo, A.C. Hermosillo, México

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A. Sánchez-Escalante

A. Sánchez-Escalante ³Universidad Autónoma de Sinaloa, Culiacán, México; armida-sanchez@ciad.mx

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Art:: Kapitel

Seiten:: 745–746

DOI:: https://doi.org/10.3920/9789086868605_333

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This work evaluates the ability of albedo (AGP) and flavedo (FGP) grapefruit powders (2 and 5%) to improve the quality of raw pork patties during chilled storage (2 °C/9 days/under darkness). First, AGP and FGP were analysed for their in vitro antioxidant activity (AOX) (total phenolic content, TPC; antiradical DPPH• activity; reducing power ability, RP). Then, pork patties treated with AGP and FGP (0, 2 and 5%) were evaluated for pH, lipid oxidation (thiobarbituric acid reactive substances, TBARS), metmyoglobin formation (MetMb), colour (a*) and water holding capacity (WHC) during chilled storage (2-4 °C/9 days/without illumination). The results indicate that AGP and FGP were an important source of phenolic compounds and exerted good antiradical DPPH• and RP properties (P<0.05). No significant differences were found in pH or WHC of pork patties treated with grapefruit powder (P>0.05). Also, the pork patties treated with AGP and FGP at 2% showed the lowest TBARS and MetMb values in comparison to the control group (P<0.05). These results indicate that albedo and flavedo grapefruit powders have great potential for preventing oxidation in pork patties and could be used as a natural ingredient for preserving the shelf life of meat and meat products during refrigerated storage.

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

ISBN:: 9789086868605

Verleger:: Wageningen Academic

Print-Publikationsdatum:: 15 Nov 2017

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Use of Albedo and Flavedo Grapefruit Powders as Oxidative Stabilisers of Pork Patties During Chilled Storage

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

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