Antioxidant protection of high-pressure processed minced chicken meat by industrial tomato products

dc.creatorAlves, AB
dc.creatorBragagnolo, N
dc.creatorda Silva, MG
dc.creatorSkibsted, LH
dc.creatorOrlien, V
dc.date2012
dc.dateJUL
dc.date2014-08-01T18:22:22Z
dc.date2015-11-26T16:59:36Z
dc.date2014-08-01T18:22:22Z
dc.date2015-11-26T16:59:36Z
dc.date.accessioned2018-03-28T23:47:16Z
dc.date.available2018-03-28T23:47:16Z
dc.identifierFood And Bioproducts Processing. Inst Chemical Engineers, v. 90, n. C3, n. 499, n. 505, 2012.
dc.identifier0960-3085
dc.identifierWOS:000305860000017
dc.identifier10.1016/j.fbp.2011.10.004
dc.identifierhttp://www.repositorio.unicamp.br/jspui/handle/REPOSIP/77937
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/77937
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1278235
dc.descriptionCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)
dc.descriptionConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
dc.descriptionFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.descriptionPressure-treatment at 300 MPa of minced chicken breast meat did not induce significant lipid oxidation during chill storage for up to 15 days, while pressure-treatment at 600 and 800 MPa enhanced formation of secondary lipid oxidation products measured as thiobarbituric acid reactive substances. However, a waste product from industrial tomato paste production was found to yield efficient protection against lipid oxidation in pressurized chicken meat. Addition of 0.30% tomato waste or of 0.10% final tomato paste to minced meat led to a lag phase of 6 days for formation of secondary oxidation products in meat pressure treated at 600 MPa. The waste product seemed special efficient in protecting chicken meat pressurized at 800 MPa, as a notably lower rate of formation of secondary oxidation products was found. Flavonoids washed out with the waste fraction may be more efficient as antioxidant than the other phenolics or carotenoids present in the other paste processing fractions. Addition of tomato paste fractions did not influence radical formation measured by electron spin resonance spectroscopy and the tomato waste is considered to be effective as antioxidant at subsequent reactions leading to secondary lipid oxidation products. (C) 2011 The Institution of Chemical Engineers. Published by Elsevier B.V. All rights reserved.
dc.description90
dc.descriptionC3
dc.description499
dc.description505
dc.descriptionCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)
dc.descriptionConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
dc.descriptionFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.descriptionCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)
dc.descriptionConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
dc.descriptionFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.languageen
dc.publisherInst Chemical Engineers
dc.publisherRugby
dc.publisherInglaterra
dc.relationFood And Bioproducts Processing
dc.relationFood Bioprod. Process.
dc.rightsfechado
dc.sourceWeb of Science
dc.subjectHigh pressure
dc.subjectChicken meat
dc.subjectTomato paste products
dc.subjectLipid oxidation
dc.subjectESR
dc.subjectFlavonoids
dc.subjectSubsequent Heat-treatment
dc.subjectLipid Oxidation
dc.subjectChill Storage
dc.subjectWorking Pressure
dc.subjectCooked Chicken
dc.subjectBreast
dc.subjectMuscle
dc.subjectPork
dc.subjectRosemary
dc.subjectLycopene
dc.titleAntioxidant protection of high-pressure processed minced chicken meat by industrial tomato products
dc.typeArtículos de revistas


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