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Artículo

Inhibition of Lipid Oxidation by MRP Antioxidant in Enriched Cooked Beef Patties with Polyunsaturated Fatty Acids

Fernández, Carina LorenaIcon ; Sturla, Mario Anibal; Doval, Mirtha Marina; Romero, Ana María; Judis, Maria Alicia
Fecha de publicación: 02/07/2012
Editorial: Canadian Center of Science and Education
Revista: Journal of Food Research
ISSN: 1927-0887
e-ISSN: 1927-0895
Idioma: Inglés
Tipo de recurso: Artículo publicado
Clasificación temática:
Ingeniería Química

Resumen

The addition of n3 polyunsaturated fatty acids to foods is an emerging area of commercial and academic interest. However, the incorporation of n3 polyunsaturated fatty acids into food systems is potentially problematic due to their propensity to oxidize easily. The antioxidant capacity of MRP has mostly been studied in vitro, in fresh chicken, mutton and pork, and in precooked ground pork and beef patties and sausages. The aim of this study is to evaluate the antioxidant properties as well as the antioxidant effect of a preformed Maillard Reaction Product (MRP) from sarcoplasmic proteins/malondialdehyde, known for its antioxidant effect on water/oil emulsion and on lipid oxidation of beef patties when the level of n3 PUFA is improved. The MRP presented a high reducing power, a low phenolic compound content (9.2 mg gallic acid equivalent/g and 798.3 mg quercetin equivalent/g), and a minor DPPH and ABTS+ radicals scavenging activity (34 % and 23,5 %, respectively). All concentrations of MRP assayed inhibited hydroperoxide formation and thiobarbituric acid reactive substances (TBARS) production during refrigerated storage of enriched meat patties. The 3% concentration was the most efficient and exerted an 83 % and 85 % inhibition of peroxidation measured as peroxide value and TBARS, respectively.
Palabras clave: Maillard Reaction , Reducing Power , Dpph , Abts , Meat , Sarcoplasmic Proteins , Malondialdehyde , Peroxide Value
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info:eu-repo/semantics/openAccess Excepto donde se diga explícitamente, este item se publica bajo la siguiente descripción: Creative Commons Attribution 2.5 Unported (CC BY 2.5)
Identificadores
URI: http://hdl.handle.net/11336/78256
DOI: http://dx.doi.org/10.5539/jfr.v1n3p128
URL: http://www.ccsenet.org/journal/index.php/jfr/article/view/15884
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Articulos(CCT - NORDESTE)
Articulos de CTRO.CIENTIFICO TECNOL.CONICET - NORDESTE
Citación
Fernández, Carina Lorena; Sturla, Mario Anibal; Doval, Mirtha Marina; Romero, Ana María; Judis, Maria Alicia; Inhibition of Lipid Oxidation by MRP Antioxidant in Enriched Cooked Beef Patties with Polyunsaturated Fatty Acids; Canadian Center of Science and Education; Journal of Food Research; 1; 3; 2-7-2012; 128-137
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