Utilización de frutas silvestres mediterráneas para la mejora de la estabilidad oxidativa de hamburguesas de cerdo

• Autores: Rui Manuel Maneta Ganhão
• Directores de la Tesis: Mario Estévez García (dir. tes.), David Morcuende Sánchez (dir. tes.)
• Lectura: En la Universidad de Extremadura ( España ) en 2010
• Idioma: español
• Tribunal Calificador de la Tesis: Jesús Ventanas Barroso (presid.), Juan Florencio Tejeda Sereno (secret.), María Dolores Garrido Fernández (voc.), Susana Cofrades Barbero (voc.), Suzana Ferreira Dias (voc.)
• Materias:
  • Ciencias tecnológicas
    • Tecnología de los alimentos
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• Resumen

  • ABSTRACT The oxidation of major components of meat (lipids and proteins) is the most important reason for the deterioration of the nutritional and sensory quality of muscle foods. These oxidative reactions cause irrevocable changes in meat colour, taste, flavour and texture, decreasing meat shelf life. In the last years, there is an increasing interest in using natural antioxidants like those from plant kingdom. Phenolic compounds from fruits and vegetables have recognised antioxidant properties and therefore, they are currently considered as good alternatives to synthetic antioxidants in the food industry. In addition to their intense antioxidant activity, there is a general belief that the intake of these substances has health benefits. In the present study, the composition and antioxidant potential of seven Mediterranean wild fruits [Arbutus unedo L., (AU), Crataegus azarolus L., (CA), Crataegus monogyna Jacq., (CM), Rosa canina L., (RC), Rubus ulmifolius Schott, (RU), Prunus spinosa L., (PS) and Sorbus aucuparia L., (SA)], harvested in Cáceres region (Spain), was evaluated. The seven fruits showed a different chemical composition which consequently led to a different antioxidant potential. AU, CM, RC and RU displayed the greatest antioxidant in vitro. Therefore these four wild fruits were investigated as inhibitors of lipid and protein oxidation in raw and cooked burger patties during refrigerated storage. The results from the this Thesis confirm the ability of phenolic-rich wild fruit extracts (RC, AU, RU and CM) to act as efficient inhibitors of lipid and protein oxidation in porcine burger patties. Moreover RC and AU were particularly efficient as enhancers of the oxidative stability which highlights the potential usage of these fruits as functional ingredients in the meat industry.

    Keywords: Phenolics; Antioxidant activity; Wild Mediterranean fruits; Meat; Lipid oxidation; Protein oxidation.