2026-04-26T20:24:51Zhttps://uvadoc.uva.es/oai/requestoai:uvadoc.uva.es:10324/686332024-07-09T19:00:53Zcom_10324_1181com_10324_931com_10324_894col_10324_1387
Kasaiyan, Seyedalireza
Ferreira, Iasmin
Villalobos Delgado, Luz H.
Rigueiro, Samuel
Caro Canales, Irma
Bermúdez, Roberto
Mateo, Javier
2024-07-09T08:28:55Z
2024-07-09T08:28:55Z
2023
Processes, 2023, Vol. 11, Nº. 7, 2062
2227-9717
https://uvadoc.uva.es/handle/10324/68633
10.3390/pr11072062
2062
7
Processes
11
2227-9717
Producción Científica
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.
application/pdf
eng
MDPI
info:eu-repo/semantics/openAccess
http://creativecommons.org/licenses/by/4.0/
© 2023 The authors
Atribución 4.0 Internacional
Food - Biotechnology
Alimentos - Biotecnología
Nutrition
Chickpea
Garbanzos
Legumes
Legumbres
Meat
Carne
Meat - Preservation
Carne - Conservación
Antioxidants
Food - Quality
Alimentos - Calidad - Control
Food science
Chemical engineering
3206 Ciencias de la Nutrición
3309.03 Antioxidantes en Los Alimentos
3309 Tecnología de Los Alimentos
3303 Ingeniería y Tecnología Químicas
Oxidative effects of raw chickpea in reformulated pork patties: level of chickpea, temperature, and use of selected natural antioxidants
info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
https://www.mdpi.com/2227-9717/11/7/2062
SI