Advisor(s)
Abstract(s)
There is limited information in the literature concerning the feasibility of using algal extracts as natural additives
for improvement of the quality and shelf-life ofmeat products. Hence, a Fucus vesiculosus extract (FVE) at the concentrations of
250mg kg-1 (FVE-250), 500mg kg-1 (FVE-500) and 1000mg kg-1 (FVE-1000) were added to pork patties with linseed oil oleogel
as a fat replacer.
RESULTS: Total polyphenol content of FVE was determined to be 20 g phloroglucinol equivalents 100 g-1 extract. Antioxidant
values ranged from 37.5 𝛍mol of Trolox equivalents (TE) g-1 (FRAP assay) to 2111 𝛍mol TE g-1 extract (ABTS assay). Regarding
oxidation stability, FVE-1000 showed the lowest values of thiobarbituric acid-reactive substance and carbonyl content. On the
other hand, FVE did not improve color, surface discoloration or odor attributes of patties during storage. Sensory evaluation
revealed that there was no significant difference among all studied samples.
CONCLUSION: Although FVEs have a high polyphenol content and antioxidant activities, they are not effective oxidation
inhibitors for long-term storage of meat products. Therefore, additional measures or compounds should be considered when
FVE is the only antioxidant inmeat products.
Description
Keywords
Antioxidant activity Lipid and protein oxidation Physicochemical parameters Seaweed extract Sensory analysis
Pedagogical Context
Citation
Agregán, Rubén; Barba, Francisco J.; Gavahian, Mohsen; Franco, Daniel; Khaneghah, Amin Mousavi; Carballo, Javier; Ferreira, Isabel C.F.R.; da Silva Barretto, Andrea Carla; Lorenzo, José M. (2019). Fucus vesiculosus extracts as natural antioxidants for improvement of physicochemical properties and shelf life of pork patties formulated with oleogels. Journal of the Science of Food and Agriculture. ISSN 0022-5142. 99, p. 4561-4570