Application of Natural Antioxidants from Strawberry Tree(Arbutus unedo L.) and Dog Rose(Rosa canina L.) to Frankfurters Subjected to Refrigerated Storage

作     者：Mónica Armenteros David Morcuende Sonia Ventanas Mario Estévez 

作者机构：Animal Production and Food ScienceUniversity of ExtremaduraAv.de la Universidad s/n 

出 版 物：《Journal of Integrative Agriculture》 (农业科学学报（英文版）)

年 卷 期：2013年第12卷第11期

页      面：1972-1981页

核心收录：

学科分类：0710[理学-生物学] 0832[工学-食品科学与工程（可授工学、农学学位）] 0830[工学-环境科学与工程（可授工学、理学、农学学位）] 1004[医学-公共卫生与预防医学(可授医学、理学学位)] 08[工学] 0905[农学-畜牧学] 0906[农学-兽医学] 0901[农学-作物学] 0703[理学-化学] 0902[农学-园艺学] 083203[工学-农产品加工及贮藏工程] 0713[理学-生态学] 

基　　金：supported by the Spanish CDTI Program(IDI 20090264) the Spanish Ministry of Science and Innovation for the contract through the Ramón y Cajal(RYC-2009-03901) program the support through the project Protein Oxidation in Frozen Meat and Dry-Cured Products:Mechanisms Consequences and Development of Antioxidant Strategies(AGL2010-15134) The European Community (Research Executive Agency) is also acknowledged for the Marie Curie Reintegration Fellowship(PERG05-GA-2009-248959 Pox-MEAT) 

主　　题：fruit phenolics protein oxidation lipid oxidation nitrite ascorbate 

摘      要：The effect of the addition of natural antioxidants from strawberry tree （Arbutus unedo L.; AU） and dog rose （Rosa canina L.; RC）, in frankfurters elaborated with or without the addition of antioxidant additives （sodium ascorbate and nitrite） was studied. Six different types of experimental frankfurters were prepared depending on the addition of phenolic-rich extracts from RC and AU and the presence （P） or absence （C） of antioxidant additives. Thiobarbituric acid reactive substances （TBARS）-numbers signiifcantly increased during chilled storage of C-frankfurters while additives and fruit phenolics inhibited lipid oxidation in P-frankfurters. The amount of protein carbonyls signiifcantly increased in all treatments except in P-AU frankfurters. The discoloration process that occurred during the chilled storage was reduced by the addition of substances with proven antioxidant activity （P-frankfurters）. Texture characteristics as hardness, springiness, cohesiveness and gumminess also suffered a signiifcant deterioration in C-frankfurters. The use of phenolic fruit extracts in combination with traditional antioxidant additives is a successful strategy to enhance the oxidative stability of frankfurters without modifying their color and texture properties.