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dc.contributor.authorBellucci, Elisa Rafaela Bonadio [UNESP]
dc.contributor.authorMunekata, Paulo E.S.
dc.contributor.authorPateiro, Mirian
dc.contributor.authorLorenzo, José M.
dc.contributor.authorda Silva Barretto, Andrea Carla [UNESP]
dc.date.accessioned2021-06-25T10:10:50Z
dc.date.available2021-06-25T10:10:50Z
dc.date.issued2021-01-01
dc.identifierhttp://dx.doi.org/10.1016/j.meatsci.2020.108284
dc.identifier.citationMeat Science, v. 171.
dc.identifier.issn0309-1740
dc.identifier.urihttp://hdl.handle.net/11449/205159
dc.description.abstractThe antioxidant effects of red pitaya extract (PE) were evaluated in pork patties for 18 days at 2 °C. The following treatments were prepared: control (CON, without antioxidant), sodium erythorbate (ERY, 500 mg kg−1), PE low dose (PEL, 250 mg kg−1), PE medium dose (PEM, 500 mg kg−1), and PE high dose (PEH, 1000 mg kg−1). No significant effect was observed on chemical composition and cooking loss with the addition of PE, while a significant effect was noticed in cohesiveness (P < 0.05). The intense pink colour of PE enhanced the colour stability during storage (9.33, 7.92 and 7.69 vs. 6.77 for PEH, PEM and PEL vs. CON, respectively; (P < 0.05). TBARS (1.21 vs. 2.44 mg MDA/kg) and carbonyl values (5.45 vs. 6.87 nmol carbonyl/mg) of treated samples were lower than those observed in CON. Similar values were found between samples with PE and ERY. PE improved colour acceptance and the preference of pork patties. Therefore, PE is a very effective natural antioxidant by delaying colour and oxidative deterioration.en
dc.description.sponsorshipCYTED Ciencia y Tecnología para el Desarrollo
dc.description.sponsorshipMinisterio de Economía y Competitividad
dc.description.sponsorshipAxencia Galega de Innovación
dc.language.isoeng
dc.relation.ispartofMeat Science
dc.sourceScopus
dc.subjectColour enhancement
dc.subjectHylocereus polyrhizus
dc.subjectOxidative stability
dc.subjectPulsed electric fields
dc.titleRed pitaya extract as natural antioxidant in pork patties with total replacement of animal faten
dc.typeArtigo
dc.contributor.institutionUniversidade Estadual Paulista (UNESP)
dc.contributor.institutionCentro Tecnológico de la Carne de Galicia
dc.contributor.institutionUniversidad de Vigo
dc.description.affiliationDepartment of Food Technology and Engineering UNESP – São Paulo State University, Street Cristóvão Colombo, 2265
dc.description.affiliationCentro Tecnológico de la Carne de Galicia, Avda. Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas
dc.description.affiliationÁrea de Tecnología de los Alimentos Facultad de Ciencias de Ourense Universidad de Vigo
dc.description.affiliationUnespDepartment of Food Technology and Engineering UNESP – São Paulo State University, Street Cristóvão Colombo, 2265
dc.identifier.doi10.1016/j.meatsci.2020.108284
dc.description.sponsorshipIdCYTED Ciencia y Tecnología para el Desarrollo: 119RT0568
dc.description.sponsorshipIdMinisterio de Economía y Competitividad: FJCI-2016-29486
dc.description.sponsorshipIdAxencia Galega de Innovación: IN607A2019/01
dc.identifier.scopus2-s2.0-85089920243
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