Publication
Fucus vesiculosus extracts as natural antioxidants for improvement of physicochemical properties and shelf life of pork patties formulated with oleogels
| dc.contributor.author | Agregán, Rubén | |
| dc.contributor.author | Barba, Francisco Jose | |
| dc.contributor.author | Gavahian, Mohsen | |
| dc.contributor.author | Franco, Daniel | |
| dc.contributor.author | Khaneghah, Amin Mousavi | |
| dc.contributor.author | Carballo, Javier | |
| dc.contributor.author | Ferreira, Isabel C.F.R. | |
| dc.contributor.author | Barretto, Andrea Carla da Silva | |
| dc.contributor.author | Lorenzo Rodriguez, Jose Manuel | |
| dc.date.accessioned | 2018-02-19T10:00:00Z | |
| dc.date.accessioned | 2020-01-06T14:10:21Z | |
| dc.date.available | 2018-01-19T10:00:00Z | |
| dc.date.available | 2020-01-06T14:10:21Z | |
| dc.date.issued | 2019 | |
| dc.description.abstract | 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. | |
| dc.description.sponsorship | The authors would like to thank Xunta de Galicia (grant number IN607B 2016/28). The authors also thank the Instituto Nacional de Investigaciones Agrarias y Alimentarias, Spain, for granting Ruben Agregán a predoctoral scholarship (CPR2014-0128). Jose M. Lorenzo is a member of the HealthyMeat network, funded by CYTED (ref. 119RT0568). Mohsen Gavahian gratefully acknowledges the support of the Ministry of Economic Affairs, project no. 107-EC-17-A-22-0332, Taiwan (R.O.C). He alsowould like to declare that his main contribution to this work was related to the extraction and antioxidant studies. Amin Mousavi Khaneghah gratefully acknowledges the support of a CNPq-TWAS Postgraduate Fellowship (Grant # 3240274290). Special thanks to Artur J. Martins and Miguel A. Cerqueira for supplying the ‘organogels’ used in this study. | |
| dc.description.version | info:eu-repo/semantics/publishedVersion | en_EN |
| dc.identifier.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 | en_EN |
| dc.identifier.doi | 10.1002/jsfa.9694 | en_EN |
| dc.identifier.issn | 0022-5142 | |
| dc.identifier.uri | http://hdl.handle.net/10198/20270 | |
| dc.language.iso | eng | |
| dc.peerreviewed | yes | en_EN |
| dc.subject | Antioxidant activity | en_EN |
| dc.subject | Lipid and protein oxidation | en_EN |
| dc.subject | Physicochemical parameters | en_EN |
| dc.subject | Seaweed extract | en_EN |
| dc.subject | Sensory analysis | en_EN |
| dc.title | Fucus vesiculosus extracts as natural antioxidants for improvement of physicochemical properties and shelf life of pork patties formulated with oleogels | en_EN |
| dc.type | journal article | |
| dspace.entity.type | Publication | |
| person.familyName | Ferreira | |
| person.givenName | Isabel C.F.R. | |
| person.identifier | 144781 | |
| person.identifier.ciencia-id | 9418-CF95-9919 | |
| person.identifier.orcid | 0000-0003-4910-4882 | |
| person.identifier.rid | E-8500-2013 | |
| person.identifier.scopus-author-id | 36868826600 | |
| rcaap.rights | openAccess | en_EN |
| rcaap.type | article | en_EN |
| relation.isAuthorOfPublication | bd0d1537-2e03-41fb-b27a-140af9c35db8 | |
| relation.isAuthorOfPublication.latestForDiscovery | bd0d1537-2e03-41fb-b27a-140af9c35db8 |