2 research outputs found
Açaà extract powder as natural antioxidant on pork patties during the refrigerated storage
The current trends among consumers are pushing for the use of natural antioxidants options. Açaà fruit is rich on
polyphenolic components but no studies have been carried out to evaluate their effect in meat products. The
objective was to investigate the effect of açaà extract on refrigerated pork patties quality. Five treatments were
done: without antioxidant (CON), Sodium Erythorbate 500 mg.kg − 1 (ERY), Açaà Extract: 250 (AEL), 500 (AEM),
750 mg.kg − 1 (AEH). Açaà extract did not affect the proximate composition, pH and cooking parameters. The
concentrations of açaà extract studied increased antioxidant activity and reduced lipid oxidation (0.379, 0.293,
and 0.217 vs. 0.889 mg MDA.kg− 1 for AEL, AEM, AEH vs. CON, respectively). However, only the AEL treatment
did not affect the color parameters, showing the best option for the application on pork patties. Thus, açaà extract
at 250 mg.kg− 1 can be used as a natural antioxidant replacing sodium erythorbate to preserve the quality of
refrigerated pork pattiesCYTED | Ref. 119RT0568GAIN (Axencia Galega de Innovación) | Ref. IN607A2019/0