Influence of high-pressure processing on the oxidative processes in pork batters: efficacy of rosemary extract and sodium ascorbate

Influence of high-pressure processing on the oxidative processes in pork batters: efficacy of... 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. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png European Food Research and Technology Springer Journals

Influence of high-pressure processing on the oxidative processes in pork batters: efficacy of rosemary extract and sodium ascorbate

Loading next page...
 
/lp/springer_journal/influence-of-high-pressure-processing-on-the-oxidative-processes-in-mLJjisgkKw
Publisher
Springer Berlin Heidelberg
Copyright
Copyright © 2017 by Springer-Verlag Berlin Heidelberg
Subject
Chemistry; Food Science; Analytical Chemistry; Biotechnology; Agriculture; Forestry
ISSN
1438-2377
eISSN
1438-2385
D.O.I.
10.1007/s00217-017-2865-7
Publisher site
See Article on Publisher Site

Abstract

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.

Journal

European Food Research and TechnologySpringer Journals

Published: Mar 16, 2017

References

You’re reading a free preview. Subscribe to read the entire article.


DeepDyve is your
personal research library

It’s your single place to instantly
discover and read the research
that matters to you.

Enjoy affordable access to
over 18 million articles from more than
15,000 peer-reviewed journals.

All for just $49/month

Explore the DeepDyve Library

Search

Query the DeepDyve database, plus search all of PubMed and Google Scholar seamlessly

Organize

Save any article or search result from DeepDyve, PubMed, and Google Scholar... all in one place.

Access

Get unlimited, online access to over 18 million full-text articles from more than 15,000 scientific journals.

Your journals are on DeepDyve

Read from thousands of the leading scholarly journals from SpringerNature, Elsevier, Wiley-Blackwell, Oxford University Press and more.

All the latest content is available, no embargo periods.

See the journals in your area

DeepDyve

Freelancer

DeepDyve

Pro

Price

FREE

$49/month
$360/year

Save searches from
Google Scholar,
PubMed

Create lists to
organize your research

Export lists, citations

Read DeepDyve articles

Abstract access only

Unlimited access to over
18 million full-text articles

Print

20 pages / month

PDF Discount

20% off