Effects of an Extract from Olive Fruits on the Physicochemical Properties, Lipid Oxidation and Volatile Compounds of Beef Patties
The aim of this work was to evaluate the effect of an olive extract (OE) on the physicochemical and microbiological characteristics, lipid oxidation and volatile compounds of beef patties stored both aerobically and under modified atmosphere packaging for 15 days at 4 °C. The antioxidant and antimic...
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| Format: | Article |
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MDPI AG
2020-11-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/9/12/1728 |
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| author | Inmaculada Gómez Celia García-Varona María Curiel-Fernández Miriam Ortega-Heras |
| author_facet | Inmaculada Gómez Celia García-Varona María Curiel-Fernández Miriam Ortega-Heras |
| author_sort | Inmaculada Gómez |
| collection | DOAJ |
| description | The aim of this work was to evaluate the effect of an olive extract (OE) on the physicochemical and microbiological characteristics, lipid oxidation and volatile compounds of beef patties stored both aerobically and under modified atmosphere packaging for 15 days at 4 °C. The antioxidant and antimicrobial effects of the OE were compared to those of sulfite. Four formulations were elaborated according to the antioxidant and dose used: without antioxidant, C; 300 mg potassium metabisulfite/kg product, S; 150 mg OE/kg product, OE1; and 250 mg of OE/kg product, OE2. The parameters analyzed were pH, water activity, color, lipid oxidation (TBARS and volatile organic compounds: hexanal, 2-pentyl-furan, 1-pentanol, 2,3-octanedione and nonanal, 1-octen-2-ol) and total viable counts. The OE delayed the loss of the bright red color of the patties and reduced the lipid oxidation in both types of packaging compared to the control patty. Sulfite was the most effective antioxidant for inhibition of the total viable counts. An OE could be used as a natural antioxidant to delay the lipid oxidation of meat without negatively affecting its physicochemical properties. |
| first_indexed | 2024-03-10T14:36:09Z |
| format | Article |
| id | doaj.art-ad817e8524014bbaa813b465492bd145 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T14:36:09Z |
| publishDate | 2020-11-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-ad817e8524014bbaa813b465492bd1452023-11-20T22:11:41ZengMDPI AGFoods2304-81582020-11-01912172810.3390/foods9121728Effects of an Extract from Olive Fruits on the Physicochemical Properties, Lipid Oxidation and Volatile Compounds of Beef PattiesInmaculada Gómez0Celia García-Varona1María Curiel-Fernández2Miriam Ortega-Heras3Food Science and Technology Department, Faculty of Science, University of Burgos, Plaza Misael Bañuelos s/n, 09001 Burgos, SpainFood Science and Technology Department, Faculty of Science, University of Burgos, Plaza Misael Bañuelos s/n, 09001 Burgos, SpainFood Science and Technology Department, Faculty of Science, University of Burgos, Plaza Misael Bañuelos s/n, 09001 Burgos, SpainFood Science and Technology Department, Faculty of Science, University of Burgos, Plaza Misael Bañuelos s/n, 09001 Burgos, SpainThe aim of this work was to evaluate the effect of an olive extract (OE) on the physicochemical and microbiological characteristics, lipid oxidation and volatile compounds of beef patties stored both aerobically and under modified atmosphere packaging for 15 days at 4 °C. The antioxidant and antimicrobial effects of the OE were compared to those of sulfite. Four formulations were elaborated according to the antioxidant and dose used: without antioxidant, C; 300 mg potassium metabisulfite/kg product, S; 150 mg OE/kg product, OE1; and 250 mg of OE/kg product, OE2. The parameters analyzed were pH, water activity, color, lipid oxidation (TBARS and volatile organic compounds: hexanal, 2-pentyl-furan, 1-pentanol, 2,3-octanedione and nonanal, 1-octen-2-ol) and total viable counts. The OE delayed the loss of the bright red color of the patties and reduced the lipid oxidation in both types of packaging compared to the control patty. Sulfite was the most effective antioxidant for inhibition of the total viable counts. An OE could be used as a natural antioxidant to delay the lipid oxidation of meat without negatively affecting its physicochemical properties.https://www.mdpi.com/2304-8158/9/12/1728colorinhibition of oxidationmeat stabilitymodified atmosphere packagingnatural antioxidantsTBARS |
| spellingShingle | Inmaculada Gómez Celia García-Varona María Curiel-Fernández Miriam Ortega-Heras Effects of an Extract from Olive Fruits on the Physicochemical Properties, Lipid Oxidation and Volatile Compounds of Beef Patties Foods color inhibition of oxidation meat stability modified atmosphere packaging natural antioxidants TBARS |
| title | Effects of an Extract from Olive Fruits on the Physicochemical Properties, Lipid Oxidation and Volatile Compounds of Beef Patties |
| title_full | Effects of an Extract from Olive Fruits on the Physicochemical Properties, Lipid Oxidation and Volatile Compounds of Beef Patties |
| title_fullStr | Effects of an Extract from Olive Fruits on the Physicochemical Properties, Lipid Oxidation and Volatile Compounds of Beef Patties |
| title_full_unstemmed | Effects of an Extract from Olive Fruits on the Physicochemical Properties, Lipid Oxidation and Volatile Compounds of Beef Patties |
| title_short | Effects of an Extract from Olive Fruits on the Physicochemical Properties, Lipid Oxidation and Volatile Compounds of Beef Patties |
| title_sort | effects of an extract from olive fruits on the physicochemical properties lipid oxidation and volatile compounds of beef patties |
| topic | color inhibition of oxidation meat stability modified atmosphere packaging natural antioxidants TBARS |
| url | https://www.mdpi.com/2304-8158/9/12/1728 |
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