Mediterranean Berries as Inhibitors of Lipid Oxidation in Porcine Burger Patties Subjected to Cooking and Chilled Storage

摘要

cqvip:The efficiency of extracts from Arbutus unedo L.(AU),Crataegus monogyna L.(CM),Rosa canina L.(RC),and Rubus ulmifolius Schott.(RU)to inhibit lipid oxidation in raw,cooked and cooked and chilled(2°C/12 d)porcine burger patties,was investigated.The modification of the fatty acid profile during processing treatments(cooking and chilling),the quantitative measurements of thiobarbituric acid reactive substances(TBA-RS),and lipid-derived volatiles,were used as indicators of lipid oxidation.Polyunsaturated fatty acids(PUFA)gradually decreased during cooking and the subsequent storage of cooked burger patties with this decrease being significantly greater(P<0.05)in control patties than in those with added berry extracts.In accordance,the control patties showed significantly higher TBA-RS numbers and counts of lipid-derived volatiles in all treatments when compared to the berry-added counterparts(P<0.05).Results from the present work show,for the first time,that extracts from A.unedo,C.monogyna,R.canina,and R.ulmifolius are promising antioxidants which could enhance the nutritional,safety and sensory properties of porcine burger patties.