Antioxidant Extracts from Acorns (Quercus ilex L.) Effectively Protect Ready-to-Eat (RTE) Chicken Patties Irrespective of Packaging Atmosphere.

Autor: Ferreira VC; Dept of Food Engineering, Federal Univ. of Paraiba, Joao Pessoa, Paraiba, Brazil., Morcuende D; IPROCAR Research Inst., TECAL Research Group, Univ. of Extremadura, Cáceres, Spain., Hérnandez-López SH; Food Science, Faculty of Veterinary, Autonomous Univ. of Nayarit, Nayarit, Mexico., Madruga MS; Dept of Food Engineering, Federal Univ. of Paraiba, Joao Pessoa, Paraiba, Brazil., Silva FA; Dept of Food Engineering, Federal Univ. of Paraiba, Joao Pessoa, Paraiba, Brazil., Estévez M; Food Science, Faculty of Veterinary, Autonomous Univ. of Nayarit, Nayarit, Mexico.
Jazyk: angličtina
Zdroj: Journal of food science [J Food Sci] 2017 Mar; Vol. 82 (3), pp. 622-631. Date of Electronic Publication: 2017 Feb 13.
DOI: 10.1111/1750-3841.13640
Abstrakt: This study evaluated the impact of a phenolic-rich acorn extract (200 ppm gallic acid equivalents) and the concentration of oxygen in the packaging system (low-oxygen modified atmosphere; 5% vs. normal-oxygen; 21%) on lipid and protein oxidation and consumers acceptance of the ready-to-eat chicken patties. Samples were subjected to cooking (electric oven, 170 °C/16 min), cold storage (14 d at 4 °C), and reheating (microwave, 600 mW/1 min). Samples treated with acorn extract kept thiobarbituric acid-reactive substances numbers and lipid-derived volatiles at basal levels throughout the whole processing irrespective of the oxygen concentration in the packaging atmosphere. Consistently, treated patties had lower protein carbonyls than control ones. The acorn extract also controlled color and texture deterioration during chilled storage and reheating and improved the color and odor acceptance of the products. Formulating with acorn extract is a feasible strategy to inhibit the oxidation-driven changes and preserve the quality of reheated samples as if there were freshly cooked. Compared to the effect of the antioxidant extract, the concentration of oxygen in the packaging system was negligible in terms of quality preservation.
(© 2017 Institute of Food Technologists®.)
Databáze: MEDLINE
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