The impacts of high-pressure processing (500 MPa, 6 min at 20 °C), sodium ascorbate (0.05%, w/w) and rosemary extract (0.05%, w/w) on the oxidative processes of pork batters were evaluated. Colour modifications, lipid and protein oxidation, total antioxidant capacity and non-heme iron release were monitored during refrigerated storage for up to 10 days. The pressure treatment altered the redness and the yellowness of the stored pork batters. The addition of sodium ascorbate or rosemary extract did not improve this characteristic. However, sodium ascorbate and rosemary extract inhibited lipid oxidation in the pressure-treated samples. On the other hand, after pressure treatment of the pork batters, a two-fold increase in protein carbonylation and a decrease in sulfhydryl groups (about 40%) were observed. The subsequent storage did not enhance protein oxidation in the treated pork batters. Sodium ascorbate or rosemary extract did not prevent protein oxidation induced by high pressure. The protein oxidation in the treated pork batters was associated with the three-fold increase of non-heme iron content. During storage, the treated pork batters containing sodium ascorbate or rosemary extract exhibited higher contents of non-heme iron than the treated pork batters without additives. Moreover, the total antioxidant capacity of the pork batters decreased after pressure treatment.
European Food Research and Technology – Springer Journals
Published: Mar 16, 2017
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