RT Journal Article
T1 Açaí extract powder as natural antioxidant on pork patties during the refrigerated storage
A1 Bellucci, Elisa Rafaela Bonadio
A1 dos Santos, João Marcos
A1 Carvalho, Larissa Tátero
A1 Borgonovi, Taís Fernanda
A1 Lorenzo Rodríguez, José Manuel
A1 Silva Barretto, Andrea Carla da
K1 3309.21 Alimentos Proteínicos
K1 3309.03 Antioxidantes en Los Alimentos
K1 3309.22 Refrigeración
AB The current trends among consumers are pushing for the use of natural antioxidants options. Açaí fruit is rich onpolyphenolic components but no studies have been carried out to evaluate their effect in meat products. Theobjective was to investigate the effect of açaí extract on refrigerated pork patties quality. Five treatments weredone: without antioxidant (CON), Sodium Erythorbate 500 mg.kg − 1 (ERY), Açaí Extract: 250 (AEL), 500 (AEM),750 mg.kg − 1 (AEH). Açaí extract did not affect the proximate composition, pH and cooking parameters. Theconcentrations of açaí 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 treatmentdid not affect the color parameters, showing the best option for the application on pork patties. Thus, açaí extractat 250 mg.kg− 1 can be used as a natural antioxidant replacing sodium erythorbate to preserve the quality ofrefrigerated pork patties
PB Meat Science
SN 03091740
YR 2022
FD 2022-02
LK http://hdl.handle.net/11093/4646
UL http://hdl.handle.net/11093/4646
LA eng
NO Meat Science, 184, 108667 (2022)
NO CYTED | Ref. 119RT0568
DS Investigo
RD 28-abr-2025