Hawberry (Crataegus monogyna Jaqc.) extracts inhibit lipid oxidation and improve consumer liking of ready-to-eat (RTE) pork patties

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AKCAN T., Estevez M., Rico S., Ventanas S., Morcuende D.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, vol.54, no.5, pp.1248-1255, 2017 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 54 Issue: 5
  • Publication Date: 2017
  • Doi Number: 10.1007/s13197-017-2578-8
  • Journal Name: JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.1248-1255
  • Keywords: Cooked pork patties, Hawberry, Lipid oxidation, Odor, Volatile compounds, ROSEMARY ESSENTIAL OILS, SPME-GC-MS, ANTIOXIDANT ACTIVITY, PHENOLIC-COMPOUNDS, HAWTHORN, MEAT, BEEF, STABILITY, FRUITS, VOLATILES
  • Dokuz Eylül University Affiliated: No

Abstract

The objective of this work was to study the effectiveness of extracts from hawberry (Crataegus monogyna Jacq.) to inhibit lipid oxidation and odor deterioration during processing of ready-to-eat (RTE) pork patties subjected to roasting (180 degrees C/16 min), chilling (10 days/+3 degrees C) and reheating in microwave (600 mW/1 min). Acetone extracts of hawberry were chosen based on their total phenolic content (1281.1 +/- 84.8 mg gallic acid equivalent (GAE)/100 g fruit) and in vitro antiradical activity (DPPH) (53.33 +/- 15.40 g equivalent Trolox per g of fruits). Pork patties treated with increasing concentrations of hawberry extract, 200 and 800 ppm GAE (T2 and T8, respectively) and a control group (T0) of samples, were analyzed for TBARS, volatile carbonyls and odor liking in a consumer test. Hawberry extracts significantly improved the oxidative stability of cooked pork patties keeping TBARS and hexanal counts at basal levels during the whole process. The addition of hawberry phenolic-rich extracts significantly improved the degree of consumer satisfaction regarding the odor of patties. In conclusion, the hawberry extract displayed potential usage as an ingredient with antioxidant properties for the manufacture of high-quality RTE meat products.