Shelf life study of healthy pork liver pate with added seaweed extracts from Ascophyllum nodosum, Fucus vesiculosus and Bifurcaria bifurcata
Само за регистроване кориснике
2018
Аутори
Agregan, RubenFranco, Daniel
Carballo, Javier
Tomašević, Igor
Barba, Francisco J.
Gomez, Belen
Muchenje, Voster
Lorenzo, José M.
Чланак у часопису (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
The effect of the addition of seaweed extracts from three brown algae species [Ascophyllum nodosum (AN), Fucus vesiculosus (FV) and Bifurcaria bifurcata (BB which are a great source of natural antioxidants, on the oxidative stability of refrigerated low-fat pork liver pates was studied. In the studied pates, half of pork fat was replaced with a mixture consisting of canola and high-oleic sunflower oil (75:25, v/v), thus improving their fatty acid profile in terms of polyunsaturated fatty acids (PUFA). In order to avoid the oxidation of PUFA in the new samples, seaweed extracts (500 ppm) were added. In addition, some samples were formulated with a synthetic antioxidant (BHT at 50 ppm) (BHT) and a control batch (CON) (without antioxidant) was also prepared, for comparison purposes. Thus, in total, five batches of liver pate were prepared: CON, BHT, AN, FV and BB. Pate samples were analyzed at 0, 45, 90, 135 and 180 days of refrigerated storage at 4 degrees C. The addition of seaweed extr...acts did not modify significantly (P > 0.05) the chemical composition or microbial characteristics of healthy pork liver pate, except for the protein content, which resulted in a significant increase (approximate to 2-3%) in the batches manufactured with addition of seaweed extracts compared to control samples. At the end of storage (180 days), L* values were significantly lower in the FV and BB batches than in the other batches. Moreover, the a* and b* values were also significantly lower in CON batches than in the samples with antioxidants added. Differences in oxidative parameters (conjugated dienes, TBARs and carbonyls) among batches were observed at the end of the storage time, showing samples with seaweed extracts a similar degree of protection against oxidation compared to BHT formulated samples. A decline of the volatile compounds was noted in all the batches during storage. The total volatile compounds at the end of the storage were significantly lower in BTH, AN, or BB batches than in control batches.
Кључне речи:
Oxidative stability / Ascophyllum nodosum / Fucus vesiculosus / Bifurcaria bifurcata / Healthy pate / Volatile compounds / Seaweed extractsИзвор:
Food Research International, 2018, 112, 400-411Издавач:
- Elsevier Science Bv, Amsterdam
Финансирање / пројекти:
- INIA (Instituto Nacional de Investigacion y Tecnologia Agraria y Alimentaria, Spain)Instituto de Investigacion Agropecuaria (INIA) [CPR2014-0128]
- CYTED [116RT0503]
DOI: 10.1016/j.foodres.2018.06.063
ISSN: 0963-9969
PubMed: 30131152
WoS: 000444357200042
Scopus: 2-s2.0-85049526263
Институција/група
Poljoprivredni fakultetTY - JOUR AU - Agregan, Ruben AU - Franco, Daniel AU - Carballo, Javier AU - Tomašević, Igor AU - Barba, Francisco J. AU - Gomez, Belen AU - Muchenje, Voster AU - Lorenzo, José M. PY - 2018 UR - http://aspace.agrif.bg.ac.rs/handle/123456789/4659 AB - The effect of the addition of seaweed extracts from three brown algae species [Ascophyllum nodosum (AN), Fucus vesiculosus (FV) and Bifurcaria bifurcata (BB which are a great source of natural antioxidants, on the oxidative stability of refrigerated low-fat pork liver pates was studied. In the studied pates, half of pork fat was replaced with a mixture consisting of canola and high-oleic sunflower oil (75:25, v/v), thus improving their fatty acid profile in terms of polyunsaturated fatty acids (PUFA). In order to avoid the oxidation of PUFA in the new samples, seaweed extracts (500 ppm) were added. In addition, some samples were formulated with a synthetic antioxidant (BHT at 50 ppm) (BHT) and a control batch (CON) (without antioxidant) was also prepared, for comparison purposes. Thus, in total, five batches of liver pate were prepared: CON, BHT, AN, FV and BB. Pate samples were analyzed at 0, 45, 90, 135 and 180 days of refrigerated storage at 4 degrees C. The addition of seaweed extracts did not modify significantly (P > 0.05) the chemical composition or microbial characteristics of healthy pork liver pate, except for the protein content, which resulted in a significant increase (approximate to 2-3%) in the batches manufactured with addition of seaweed extracts compared to control samples. At the end of storage (180 days), L* values were significantly lower in the FV and BB batches than in the other batches. Moreover, the a* and b* values were also significantly lower in CON batches than in the samples with antioxidants added. Differences in oxidative parameters (conjugated dienes, TBARs and carbonyls) among batches were observed at the end of the storage time, showing samples with seaweed extracts a similar degree of protection against oxidation compared to BHT formulated samples. A decline of the volatile compounds was noted in all the batches during storage. The total volatile compounds at the end of the storage were significantly lower in BTH, AN, or BB batches than in control batches. PB - Elsevier Science Bv, Amsterdam T2 - Food Research International T1 - Shelf life study of healthy pork liver pate with added seaweed extracts from Ascophyllum nodosum, Fucus vesiculosus and Bifurcaria bifurcata EP - 411 SP - 400 VL - 112 DO - 10.1016/j.foodres.2018.06.063 ER -
@article{ author = "Agregan, Ruben and Franco, Daniel and Carballo, Javier and Tomašević, Igor and Barba, Francisco J. and Gomez, Belen and Muchenje, Voster and Lorenzo, José M.", year = "2018", abstract = "The effect of the addition of seaweed extracts from three brown algae species [Ascophyllum nodosum (AN), Fucus vesiculosus (FV) and Bifurcaria bifurcata (BB which are a great source of natural antioxidants, on the oxidative stability of refrigerated low-fat pork liver pates was studied. In the studied pates, half of pork fat was replaced with a mixture consisting of canola and high-oleic sunflower oil (75:25, v/v), thus improving their fatty acid profile in terms of polyunsaturated fatty acids (PUFA). In order to avoid the oxidation of PUFA in the new samples, seaweed extracts (500 ppm) were added. In addition, some samples were formulated with a synthetic antioxidant (BHT at 50 ppm) (BHT) and a control batch (CON) (without antioxidant) was also prepared, for comparison purposes. Thus, in total, five batches of liver pate were prepared: CON, BHT, AN, FV and BB. Pate samples were analyzed at 0, 45, 90, 135 and 180 days of refrigerated storage at 4 degrees C. The addition of seaweed extracts did not modify significantly (P > 0.05) the chemical composition or microbial characteristics of healthy pork liver pate, except for the protein content, which resulted in a significant increase (approximate to 2-3%) in the batches manufactured with addition of seaweed extracts compared to control samples. At the end of storage (180 days), L* values were significantly lower in the FV and BB batches than in the other batches. Moreover, the a* and b* values were also significantly lower in CON batches than in the samples with antioxidants added. Differences in oxidative parameters (conjugated dienes, TBARs and carbonyls) among batches were observed at the end of the storage time, showing samples with seaweed extracts a similar degree of protection against oxidation compared to BHT formulated samples. A decline of the volatile compounds was noted in all the batches during storage. The total volatile compounds at the end of the storage were significantly lower in BTH, AN, or BB batches than in control batches.", publisher = "Elsevier Science Bv, Amsterdam", journal = "Food Research International", title = "Shelf life study of healthy pork liver pate with added seaweed extracts from Ascophyllum nodosum, Fucus vesiculosus and Bifurcaria bifurcata", pages = "411-400", volume = "112", doi = "10.1016/j.foodres.2018.06.063" }
Agregan, R., Franco, D., Carballo, J., Tomašević, I., Barba, F. J., Gomez, B., Muchenje, V.,& Lorenzo, J. M.. (2018). Shelf life study of healthy pork liver pate with added seaweed extracts from Ascophyllum nodosum, Fucus vesiculosus and Bifurcaria bifurcata. in Food Research International Elsevier Science Bv, Amsterdam., 112, 400-411. https://doi.org/10.1016/j.foodres.2018.06.063
Agregan R, Franco D, Carballo J, Tomašević I, Barba FJ, Gomez B, Muchenje V, Lorenzo JM. Shelf life study of healthy pork liver pate with added seaweed extracts from Ascophyllum nodosum, Fucus vesiculosus and Bifurcaria bifurcata. in Food Research International. 2018;112:400-411. doi:10.1016/j.foodres.2018.06.063 .
Agregan, Ruben, Franco, Daniel, Carballo, Javier, Tomašević, Igor, Barba, Francisco J., Gomez, Belen, Muchenje, Voster, Lorenzo, José M., "Shelf life study of healthy pork liver pate with added seaweed extracts from Ascophyllum nodosum, Fucus vesiculosus and Bifurcaria bifurcata" in Food Research International, 112 (2018):400-411, https://doi.org/10.1016/j.foodres.2018.06.063 . .