期刊
LWT-FOOD SCIENCE AND TECHNOLOGY
卷 44, 期 10, 页码 2238-2243出版社
ELSEVIER
DOI: 10.1016/j.lwt.2011.07.003
关键词
Pork burgers; Red grape; Pomace; Extract; Antioxidant; Meat quality
The effect on meat quality (pH, microbial spoilage, lipid oxidation and colour coordinates) of two different types of red grape pomace extracts obtained by different extraction systems [(Grape pomace extract I, GPI (methanolic extraction + High-Low Instantaneous Pressure HLIP GPI) and Grape pomace extract II, GPII (methanolic extraction, GPII) at 0.06 g/100 g final product concentration] in pork burgers packed under aerobic conditions (4 degrees C) was assessed at 0, 3 and 6 days post-storage. Based on the results the highest colour stability, lipid oxidation inhibition and the best global acceptability after 6 days of storage (data not shown) observed in burgers added with the GPI indicate that the new extraction system (HLIP) developed could be a valid alternative to optimize the purity of the grape pomace extracts in order to use them as preservative in meat foodstuffs. (C) 2011 Elsevier Ltd. All rights reserved.
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