Antioxidant effect of acerola fruit powder, rosemary and licorice extract in caiman meat nuggets containing mechanically separated caiman meat

dc.contributor.authorde Paiva, Gilmar Borges [UNESP]
dc.contributor.authorTrindade, Marco Antonio
dc.contributor.authorRomero, Javier Telis [UNESP]
dc.contributor.authorda Silva-Barretto, Andrea Carla [UNESP]
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.contributor.institutionScience and Technology of Mato Grosso – IFMT
dc.contributor.institutionUniversidade de São Paulo (USP)
dc.date.accessioned2021-06-25T11:09:06Z
dc.date.available2021-06-25T11:09:06Z
dc.date.issued2021-03-01
dc.description.abstractThe aim of this work was to evaluate the antioxidant effect of acerola fruit powder, rosemary and licorice extract in caiman meat nuggets containing high amounts of mechanically separated caiman meat (MSCM) during 120 days of frozen storage. Five treatments were prepared: a control without antioxidant (CON), sodium erythorbate at 500 mg/kg (ERY), acerola fruit powder at 500 mg/kg (AFP), with licorice extract at 500 mg/kg (LIE) and rosemary extract at 500 mg/kg (ROE). The addition of natural antioxidants increased color, cohesiveness, and decreased TBARS values. The redness values were higher for LIE and these values were different to the CON. Nuggets with licorice extract had significantly lower TBARS values at the end of the storage period compared to the control. All the treatments were similar in sensory analysis, with good acceptability. These results indicate licorice extract used in caiman meat nuggets containing a high amount of MSCM caiman has the potential to improve quality during frozen storage.en
dc.description.affiliationDepartment of Food Technology and Engineering UNESP – São Paulo State University, Street Cristóvão Colombo, 2265
dc.description.affiliationFederal Institute of Education Science and Technology of Mato Grosso – IFMT, Highway MT 235, KM 12, Rural Zone
dc.description.affiliationDepartment of Food Engineering College of Animal Science and Food Engineering of University of São Paulo, Avenue Duque de Caxias Norte 225
dc.description.affiliationUnespDepartment of Food Technology and Engineering UNESP – São Paulo State University, Street Cristóvão Colombo, 2265
dc.description.sponsorshipCYTED Ciencia y Tecnología para el Desarrollo
dc.description.sponsorshipIdCYTED Ciencia y Tecnología para el Desarrollo: 119RT0568
dc.identifierhttp://dx.doi.org/10.1016/j.meatsci.2020.108406
dc.identifier.citationMeat Science, v. 173.
dc.identifier.doi10.1016/j.meatsci.2020.108406
dc.identifier.issn0309-1740
dc.identifier.scopus2-s2.0-85097731940
dc.identifier.urihttp://hdl.handle.net/11449/208250
dc.language.isoeng
dc.relation.ispartofMeat Science
dc.sourceScopus
dc.subjectCaiman
dc.subjectColor parameters
dc.subjectExotic meat products
dc.subjectLipid oxidation
dc.subjectSensory acceptance
dc.titleAntioxidant effect of acerola fruit powder, rosemary and licorice extract in caiman meat nuggets containing mechanically separated caiman meaten
dc.typeArtigo
unesp.campusUniversidade Estadual Paulista (Unesp), Instituto de Biociências Letras e Ciências Exatas, São José do Rio Pretopt
unesp.departmentEngenharia e Tecnologia de Alimentos - IBILCEpt

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