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 H.
A1 Rigueiro, Samuel
A1 Caro Canales, Irma
A1 Bermúdez, Roberto
A1 Mateo, Javier
K1 Food - Biotechnology
K1 Alimentos -  Biotecnología
K1 Nutrition
K1 Chickpea
K1 Garbanzos
K1 Legumes
K1 Legumbres
K1 Meat
K1 Carne
K1 Meat - Preservation
K1 Carne - Conservación
K1 Antioxidants
K1 Food - Quality
K1 Alimentos - Calidad - Control
K1 Food science
K1 Chemical engineering
K1 3206 Ciencias de la Nutrición
K1 3309.03 Antioxidantes en Los Alimentos
K1 3309 Tecnología de Los Alimentos
K1 3303 Ingeniería y Tecnología Químicas
AB 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
SN 2227-9717
YR 2023
FD 2023
LK https://uvadoc.uva.es/handle/10324/68633
UL https://uvadoc.uva.es/handle/10324/68633
LA eng
NO Processes,  2023, Vol. 11, Nº. 7, 2062
NO Producción Científica
DS UVaDOC
RD 25-nov-2024