Antioxidant Effect of Grapefruit Powder in Pork Patties

S. Rizo-Gálvez; R.D. Vargas-Sánchez; M.I. Ramírez-Rojo; A. Sánchez-Escalante; G.R. Torrescano-Urrutia

Antioxidant Effect of Grapefruit Powder in Pork Patties

In: 63rd International Congress of Meat Science and Technology

Authors:

S. Rizo-Gálvez

S. Rizo-Gálvez ¹Universidad Tecnológica de la Selva, Chiapas, México

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R.D. Vargas-Sánchez

R.D. Vargas-Sánchez ²Universidad Autónoma de Sinaloa, Culiacán, México

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M.I. Ramírez-Rojo

M.I. Ramírez-Rojo ³Centro de Investigación en Alimentación y Desarrollo, A.C. Hermosillo, México; gtorrescano@ciad.mx

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A. Sánchez-Escalante

A. Sánchez-Escalante ³Centro de Investigación en Alimentación y Desarrollo, A.C. Hermosillo, México; gtorrescano@ciad.mx

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G.R. Torrescano-Urrutia

G.R. Torrescano-Urrutia ³Centro de Investigación en Alimentación y Desarrollo, A.C. Hermosillo, México; gtorrescano@ciad.mx

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Type:: Chapter

Pages:: 747–748

DOI:: https://doi.org/10.3920/9789086868605_334

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The present study was undertaken to examine the utilisation of grapefruit powder peel [GPP] and bagasse [GPB] as a source of natural antioxidants to improve meat quality. GPP and GPB were characterized by their in vitro antioxidant activity (AOX), including total phenolic content (TPC), free radical scavenging activity (DPPH) and reducing power (RP). Pork patties (0, 2 and 5% of GPP and GPB) were evaluated for pH, lipid oxidation (LOX) (thiobarbituric acid reactive substances [TBARS]), colour (a*), metmyoglobin formation (MetMb) and water holding capacity (WHC) during chilled storage (2 °C/9 days/under darkness). Results indicated that GPP>GPB in terms of antioxidant activity, although both are rich in TPC and exert good antiradical and RP properties (P≤0.05). Their incorporation in pork patties kept the pH values within the characteristic range of fresh pork meat (5.6) and significantly reduced LOX and MetMb (71.4 and 24.4% inhibition) as well as colour loss (23.6%) during chilled storage (GPP>GPB, mainly at the 2% addition level). Also, the values of WHC increased by 14.8% (P<0.05). The results indicate that grapefruit has great potential as a natural antioxidant ingredient to extend the shelf life of meat.

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

E-Book ISBN:: 9789086868605

Publisher:: Wageningen Academic

Print Publication Date:: 15 Nov 2017

Subjects
- Life Sciences

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Antioxidant Effect of Grapefruit Powder in Pork Patties

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

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