RT info:eu-repo/semantics/article
T1 Oxidative Effects of Raw Chickpea in Reformulated Pork Patties: Level of Chickpea, Temperature, and Use of Selected Natural Antioxidants
A1 Kasaiyan, Seyedalireza
A1 Ferreira, Iasmin
A1 Villalobos Delgado, Luz Hermila
A1 Rigueiro, Samuel
A1 Caro, Inma
A1 Bermúdez, Roberto
A1 Mateo Oyagüe, Javier
A2 Tecnologia de los Alimentos
K1 Tecnología de los alimentos
K1 Meat replacer
K1 Lipoxygenase
K1 Meat discoloration
K1 Meat oxidation
K1 Natural antioxidant
K1 3309 Tecnología de Los Alimentos
AB [EN] Raw pulses as extenders in meat preparations result in oxidative processes. The oxidative effects of using a raw chickpea paste (CP; 1/2; chickpea/water) in pork patties were evaluated. In a first experiment, patties were prepared with increasing levels of CP (0 to 25%); in a second experiment, patties with CP (25%) and without CP (controls) were kept at 4 °C or 22 °C for 18 h before patty production; in a third experiment, chitosan, garlic, and cumin (from 0.5 to 2%) were added in patties with CP (25%) and controls, and their antioxidant effects were evaluated. Patties were analysed for pH, colour, and thiobarbituric acid reactive substances (TBARS) on days 1, 3, and 7 of refrigerated aerobic storage. Discoloration on day 1 and TBARS levels on days 1 to 7 of storage increased with the CP used. Higher batter temperature after mixing did not activate oxidative processes in the CP patties. Garlic showed pro-oxidant effects in controls and no effects in the CP patties. Chitosan and cumin did not reduce CP patties oxidation on the first day of storage, but they controlled oxidation during subsequent storage. More research is needed to prevent oxidation caused by using raw chickpeas in meat preparations
PB MDPI
LK https://hdl.handle.net/10612/20039
UL https://hdl.handle.net/10612/20039
NO Kasaiyan, S., Ferreira, I., Villalobos-Delgado, L. H., Rigueiro, S., Caro, I., Bermúdez, R., & Mateo, J. (2023). Oxidative Effects of Raw Chickpea in Reformulated Pork Patties: Level of Chickpea, Temperature, and Use of Selected Natural Antioxidants. Processes, 11(7). https://doi.org/10.3390/PR11072062
DS BULERIA. Repositorio Institucional de la Universidad de León
RD 18-may-2024