Antioxidant Effect of Bovine Plasma Proteins Modified via Maillard Reaction on n3 Fortified Beef PattiesReportar como inadecuado




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This work aimed to develop a healthier meat product, by improving nutritional properties related to lipid profile, using a Maillard reaction product MRP obtained from recycling blood from local slaughterhouses as antioxidant. Soybean oil was used as partial fat replacer and the lipid profile was modified as a decrease in the n6-n3 ratio 11.59 to 9.50, and atherogenic and trombogenic index from 0.42 to 0.27 and 0.94 to 0.56 respectively was observed. Beef patties were added with two MRP levels 1% w-w and 3% w-w. Patties with no antioxidants were used as control and patties containing 0.01% w-w of butylhydroxyanisole BHA were used as reference. Oxidative stability of refrigerated vacuum-packed patties was evaluated during 15 days of storage. Results showed 3% of MRP as the most appropriate concentration to prevent lipid oxidation with inhibition percentages of 75%, and 9 days as the limit time of chilled storage regarding consumers’ perceptions.

KEYWORDS

Meat Industry Waste, Natural Occurring Antioxidants, Lipid Oxidation, Healthier Meat Commodities, Functional Meat Products

Cite this paper

Fernández, C. , Fogar, R. , Doval, M. , Romero, A. and Alicia Judis, M. 2016 Antioxidant Effect of Bovine Plasma Proteins Modified via Maillard Reaction on n3 Fortified Beef Patties. Food and Nutrition Sciences, 7, 671-681. doi: 10.4236-fns.2016.78068.





Autor: Carina Lorena Fernández1,2, Ricardo Alejandro Fogar1,2, Mirtha Marina Doval1, Ana María Romero1, María Alicia Judis1

Fuente: http://www.scirp.org/



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