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Mediterranean Berries as Inhibitors of Lipid Oxidation in Porcine Burger Patties Subjected to Cooking and Chilled Storage

2013-11Artigo científico Acesso aberto
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datacite.subject.fosCiências Naturais::Ciências Biológicas
datacite.subject.sdg02:Erradicar a Fome
datacite.subject.sdg08:Trabalho Digno e Crescimento Económico
datacite.subject.sdg15:Proteger a Vida Terrestre
dc.contributor.authorGanhão, Rui
dc.contributor.authorEstévez, Mario
dc.contributor.authorArmenteros, Mónica
dc.contributor.authorMorcuende, David
dc.date.accessioned2026-03-03T16:40:42Z
dc.date.available2026-03-03T16:40:42Z
dc.date.issued2013-11
dc.description.abstractThe effi ciency of extracts from Arbutus unedo L. (AU), Crataegus monogyna L. (CM), Rosa canina L. (RC), and Rubus ulmifolius Schott. (RU) to inhibit lipid oxidation in raw, cooked and cooked and chilled (2°C/12 d) porcine burger patties, was investigated. The modifi cation of the fatty acid profi le during processing treatments (cooking and chilling), the quantitative measurements of thiobarbituric acid reactive substances (TBA-RS), and lipid-derived volatiles, were used as indicators of lipid oxidation. Polyunsaturated fatty acids (PUFA) gradually decreased during cooking and the subsequent storage of cooked burger patties with this decrease being signifi cantly greater (P<0.05) in control patties than in those with added berry extracts. In accordance, the control patties showed signifi cantly higher TBA-RS numbers and counts of lipid-derived volatiles in all treatments when compared to the berry-added counterparts (P<0.05). Results from the present work show, for the fi rst time, that extracts from A. unedo, C. monogyna, R. canina, and R. ulmifolius are promising antioxidants which could enhance the nutritional, safety and sensory properties of porcine burger patties.eng
dc.description.sponsorshipMario Estévez thanks the Spanish Ministry of Science and Innovation for the contract through the Ramón y Cajal (RYC-2009-03901) program and the support through the project of Protein Oxidation in Frozen Meat and Dry-Cured Products: Mechanisms, Consequences and Development of Antioxidant Strategies (AGL2010-15134). The European Community (Research Executive Agency) is also acknowledged for the Marie Curie Reintegration Fellowship (PERG05-GA-2009-248959; Pox-MEAT).
dc.identifier.citationRui Ganhão, Mario Estévez, Mónica Armenteros, David Morcuende, Mediterranean Berries as Inhibitors of Lipid Oxidation in Porcine Burger Patties Subjected to Cooking and Chilled Storage, Journal of Integrative Agriculture, Volume 12, Issue 11, 2013, Pages 1982-1992, ISSN 2095-3119, https://doi.org/10.1016/S2095-3119(13)60636-X.
dc.identifier.doi10.1016/s2095-3119(13)60636-x
dc.identifier.issn2095-3119
dc.identifier.urihttp://hdl.handle.net/10400.8/15774
dc.language.isoeng
dc.peerreviewedyes
dc.publisherElsevier
dc.relation.hasversionhttps://www.sciencedirect.com/science/article/pii/S209531191360636X?via%3Dihub
dc.relation.ispartofJournal of Integrative Agriculture
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/
dc.subjectBerries
dc.subjectLipid oxidation
dc.subjectLipid-derived volatiles
dc.subjectMeat pattiesm TBA-RSm polyunsaturated fatty acids
dc.titleMediterranean Berries as Inhibitors of Lipid Oxidation in Porcine Burger Patties Subjected to Cooking and Chilled Storageeng
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage1992
oaire.citation.issue11
oaire.citation.startPage1982
oaire.citation.titleJournal of Integrative Agriculture
oaire.citation.volume12
oaire.versionhttp://purl.org/coar/version/c_970fb48d4fbd8a85
person.familyNameManeta Ganhão
person.givenNameRui Manuel
person.identifier.ciencia-idA912-6EE7-609F
person.identifier.orcid0000-0003-4814-3177
person.identifier.scopus-author-id35589782700
relation.isAuthorOfPublication4e9dbfae-8a9c-477a-a799-d4f240e16e58
relation.isAuthorOfPublication.latestForDiscovery4e9dbfae-8a9c-477a-a799-d4f240e16e58

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