Antioxidant effect of modified bovine plasma proteins via Maillard reaction on n-3 fortified beef patties

Autores
Fernández, Carina Lorena; Fogar, Ricardo Alejandro; Romero, Ana María; Judis, Maria Alicia
Año de publicación
2016
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
This work aimed to develop a healthier meat product, by improving nutritional properties related to the lipid profile, using a Maillard reaction product (MRP) obtained from recycling blood from local slaughterhouses as antioxidant. Soybean oil was used as partial fat replacer and the lipid profile was modified as a decrease in the n6/n3 ratio (11.59 to 9.50), atherogenic and trombogenic index (from 0.42 to 0.27 and 0.94 to 0.56 respectively) was observed. On the basis of previous studies, beef patties were added with two MRP levels (1% w/w and 3% w/w). Patties with no antioxidants were used as control and patties containing 0.01% w/w of butylhydroxyanisole (BHA) were used as reference. Oxidative stability of refrigerated vacuum ? packed patties was evaluated during 15 days of storage. Results showed 3% of MRP as the most appropriate concentration to prevent lipid oxidation, with inhibition percentages of 75%, and 9 days as the limit of chilled storage regarding consumers ́ perceptions.
Fil: Fernández, Carina Lorena. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Nordeste; Argentina. Universidad Nacional del Chaco Austral; Argentina
Fil: Fogar, Ricardo Alejandro. Universidad Nacional del Chaco Austral; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Nordeste; Argentina
Fil: Romero, Ana María. Universidad Nacional del Chaco Austral; Argentina
Fil: Judis, Maria Alicia. Universidad Nacional del Chaco Austral; Argentina
Materia
MEAT INDUSTRY WASTE
NATURAL OCCURRING ANTIOXIDANT
LIPID OXIDATION
FUNCTIONAL MEAT PRODUCTS
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/56426
Acceder
id CONICETDig_abe5c5c927caeef0a8c44b3a674fa181
oai_identifier_str oai:ri.conicet.gov.ar:11336/56426
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Antioxidant effect of modified bovine plasma proteins via Maillard reaction on n-3 fortified beef pattiesFernández, Carina LorenaFogar, Ricardo AlejandroRomero, Ana MaríaJudis, Maria AliciaMEAT INDUSTRY WASTENATURAL OCCURRING ANTIOXIDANTLIPID OXIDATIONFUNCTIONAL MEAT PRODUCTShttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2This work aimed to develop a healthier meat product, by improving nutritional properties related to the lipid profile, using a Maillard reaction product (MRP) obtained from recycling blood from local slaughterhouses as antioxidant. Soybean oil was used as partial fat replacer and the lipid profile was modified as a decrease in the n6/n3 ratio (11.59 to 9.50), atherogenic and trombogenic index (from 0.42 to 0.27 and 0.94 to 0.56 respectively) was observed. On the basis of previous studies, beef patties were added with two MRP levels (1% w/w and 3% w/w). Patties with no antioxidants were used as control and patties containing 0.01% w/w of butylhydroxyanisole (BHA) were used as reference. Oxidative stability of refrigerated vacuum ? packed patties was evaluated during 15 days of storage. Results showed 3% of MRP as the most appropriate concentration to prevent lipid oxidation, with inhibition percentages of 75%, and 9 days as the limit of chilled storage regarding consumers ́ perceptions.Fil: Fernández, Carina Lorena. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Nordeste; Argentina. Universidad Nacional del Chaco Austral; ArgentinaFil: Fogar, Ricardo Alejandro. Universidad Nacional del Chaco Austral; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Nordeste; ArgentinaFil: Romero, Ana María. Universidad Nacional del Chaco Austral; ArgentinaFil: Judis, Maria Alicia. Universidad Nacional del Chaco Austral; ArgentinaScientific Research2016-07info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/56426Fernández, Carina Lorena; Fogar, Ricardo Alejandro; Romero, Ana María; Judis, Maria Alicia; Antioxidant effect of modified bovine plasma proteins via Maillard reaction on n-3 fortified beef patties; Scientific Research; Food and Nutrition Sciences; 7; 8; 7-2016; 671-6812157-944X2157-9458CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.4236/fns.2016.78068info:eu-repo/semantics/altIdentifier/url/http://file.scirp.org/Html/2-2701828_67900.htminfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-15T14:41:59Zoai:ri.conicet.gov.ar:11336/56426instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-10-15 14:42:00.222CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Antioxidant effect of modified bovine plasma proteins via Maillard reaction on n-3 fortified beef patties
title Antioxidant effect of modified bovine plasma proteins via Maillard reaction on n-3 fortified beef patties
spellingShingle Antioxidant effect of modified bovine plasma proteins via Maillard reaction on n-3 fortified beef patties
Fernández, Carina Lorena
MEAT INDUSTRY WASTE
NATURAL OCCURRING ANTIOXIDANT
LIPID OXIDATION
FUNCTIONAL MEAT PRODUCTS
title_short Antioxidant effect of modified bovine plasma proteins via Maillard reaction on n-3 fortified beef patties
title_full Antioxidant effect of modified bovine plasma proteins via Maillard reaction on n-3 fortified beef patties
title_fullStr Antioxidant effect of modified bovine plasma proteins via Maillard reaction on n-3 fortified beef patties
title_full_unstemmed Antioxidant effect of modified bovine plasma proteins via Maillard reaction on n-3 fortified beef patties
title_sort Antioxidant effect of modified bovine plasma proteins via Maillard reaction on n-3 fortified beef patties
dc.creator.none.fl_str_mv Fernández, Carina Lorena
Fogar, Ricardo Alejandro
Romero, Ana María
Judis, Maria Alicia
author Fernández, Carina Lorena
author_facet Fernández, Carina Lorena
Fogar, Ricardo Alejandro
Romero, Ana María
Judis, Maria Alicia
author_role author
author2 Fogar, Ricardo Alejandro
Romero, Ana María
Judis, Maria Alicia
author2_role author
author
author
dc.subject.none.fl_str_mv MEAT INDUSTRY WASTE
NATURAL OCCURRING ANTIOXIDANT
LIPID OXIDATION
FUNCTIONAL MEAT PRODUCTS
topic MEAT INDUSTRY WASTE
NATURAL OCCURRING ANTIOXIDANT
LIPID OXIDATION
FUNCTIONAL MEAT PRODUCTS
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv This work aimed to develop a healthier meat product, by improving nutritional properties related to the lipid profile, using a Maillard reaction product (MRP) obtained from recycling blood from local slaughterhouses as antioxidant. Soybean oil was used as partial fat replacer and the lipid profile was modified as a decrease in the n6/n3 ratio (11.59 to 9.50), atherogenic and trombogenic index (from 0.42 to 0.27 and 0.94 to 0.56 respectively) was observed. On the basis of previous studies, beef patties were added with two MRP levels (1% w/w and 3% w/w). Patties with no antioxidants were used as control and patties containing 0.01% w/w of butylhydroxyanisole (BHA) were used as reference. Oxidative stability of refrigerated vacuum ? packed patties was evaluated during 15 days of storage. Results showed 3% of MRP as the most appropriate concentration to prevent lipid oxidation, with inhibition percentages of 75%, and 9 days as the limit of chilled storage regarding consumers ́ perceptions.
Fil: Fernández, Carina Lorena. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Nordeste; Argentina. Universidad Nacional del Chaco Austral; Argentina
Fil: Fogar, Ricardo Alejandro. Universidad Nacional del Chaco Austral; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Nordeste; Argentina
Fil: Romero, Ana María. Universidad Nacional del Chaco Austral; Argentina
Fil: Judis, Maria Alicia. Universidad Nacional del Chaco Austral; Argentina
description This work aimed to develop a healthier meat product, by improving nutritional properties related to the lipid profile, using a Maillard reaction product (MRP) obtained from recycling blood from local slaughterhouses as antioxidant. Soybean oil was used as partial fat replacer and the lipid profile was modified as a decrease in the n6/n3 ratio (11.59 to 9.50), atherogenic and trombogenic index (from 0.42 to 0.27 and 0.94 to 0.56 respectively) was observed. On the basis of previous studies, beef patties were added with two MRP levels (1% w/w and 3% w/w). Patties with no antioxidants were used as control and patties containing 0.01% w/w of butylhydroxyanisole (BHA) were used as reference. Oxidative stability of refrigerated vacuum ? packed patties was evaluated during 15 days of storage. Results showed 3% of MRP as the most appropriate concentration to prevent lipid oxidation, with inhibition percentages of 75%, and 9 days as the limit of chilled storage regarding consumers ́ perceptions.
publishDate 2016
dc.date.none.fl_str_mv 2016-07
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/56426
Fernández, Carina Lorena; Fogar, Ricardo Alejandro; Romero, Ana María; Judis, Maria Alicia; Antioxidant effect of modified bovine plasma proteins via Maillard reaction on n-3 fortified beef patties; Scientific Research; Food and Nutrition Sciences; 7; 8; 7-2016; 671-681
2157-944X
2157-9458
CONICET Digital
CONICET
url http://hdl.handle.net/11336/56426
identifier_str_mv Fernández, Carina Lorena; Fogar, Ricardo Alejandro; Romero, Ana María; Judis, Maria Alicia; Antioxidant effect of modified bovine plasma proteins via Maillard reaction on n-3 fortified beef patties; Scientific Research; Food and Nutrition Sciences; 7; 8; 7-2016; 671-681
2157-944X
2157-9458
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.4236/fns.2016.78068
info:eu-repo/semantics/altIdentifier/url/http://file.scirp.org/Html/2-2701828_67900.htm
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Scientific Research
publisher.none.fl_str_mv Scientific Research
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1846082919905361920
score 13.22299

Publicaciones similares