Oxidative Effects of Raw Chickpea in Reformulated Pork Patties: Level of Chickpea, Temperature, and Use of Selected Natural Antioxidants

[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,...

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Detalles Bibliográficos
Autores: Kasaiyan, Seyedalireza, Ferreira, Iasmin, Villalobos Delgado, Luz Hermila, Rigueiro, Samuel, Caro Canales, Irma, Bermúdez, Roberto, Mateo Oyagüe, Javier
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2023
País:España
Institución:Ajuntament de Barcelona
Repositorio:BULERIA. Repositorio Institucional de la Universidad de León
OAI Identifier:oai:buleria.unileon.es:10612/20039
Acceso en línea:https://hdl.handle.net/10612/20039
Access Level:acceso abierto
Palabra clave:Tecnología de los alimentos
Meat replacer
Lipoxygenase
Meat discoloration
Meat oxidation
Natural antioxidant
3309 Tecnología de Los Alimentos
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network_acronym_str ES
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repository_id_str
spelling Oxidative Effects of Raw Chickpea in Reformulated Pork Patties: Level of Chickpea, Temperature, and Use of Selected Natural AntioxidantsKasaiyan, SeyedalirezaFerreira, IasminVillalobos Delgado, Luz HermilaRigueiro, SamuelCaro Canales, IrmaBermúdez, RobertoMateo Oyagüe, JavierTecnología de los alimentosMeat replacerLipoxygenaseMeat discolorationMeat oxidationNatural antioxidant3309 Tecnología de Los Alimentos[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 preparationsSIThis research received no external fundingMDPIhttps://www.mdpi.com/2227-9717/11/7/2062Tecnologia de los AlimentosFacultad de Veterinaria2023info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttps://hdl.handle.net/10612/20039reponame:BULERIA. Repositorio Institucional de la Universidad de Leóninstname:Ajuntament de BarcelonaIngléshttp://creativecommons.org/licenses/by/4.0/info:eu-repo/semantics/openAccessoai:buleria.unileon.es:10612/200392026-06-24T12:43:27Z
dc.title.none.fl_str_mv Oxidative Effects of Raw Chickpea in Reformulated Pork Patties: Level of Chickpea, Temperature, and Use of Selected Natural Antioxidants
title Oxidative Effects of Raw Chickpea in Reformulated Pork Patties: Level of Chickpea, Temperature, and Use of Selected Natural Antioxidants
spellingShingle Oxidative Effects of Raw Chickpea in Reformulated Pork Patties: Level of Chickpea, Temperature, and Use of Selected Natural Antioxidants
Kasaiyan, Seyedalireza
Tecnología de los alimentos
Meat replacer
Lipoxygenase
Meat discoloration
Meat oxidation
Natural antioxidant
3309 Tecnología de Los Alimentos
title_short Oxidative Effects of Raw Chickpea in Reformulated Pork Patties: Level of Chickpea, Temperature, and Use of Selected Natural Antioxidants
title_full Oxidative Effects of Raw Chickpea in Reformulated Pork Patties: Level of Chickpea, Temperature, and Use of Selected Natural Antioxidants
title_fullStr Oxidative Effects of Raw Chickpea in Reformulated Pork Patties: Level of Chickpea, Temperature, and Use of Selected Natural Antioxidants
title_full_unstemmed Oxidative Effects of Raw Chickpea in Reformulated Pork Patties: Level of Chickpea, Temperature, and Use of Selected Natural Antioxidants
title_sort Oxidative Effects of Raw Chickpea in Reformulated Pork Patties: Level of Chickpea, Temperature, and Use of Selected Natural Antioxidants
dc.creator.none.fl_str_mv Kasaiyan, Seyedalireza
Ferreira, Iasmin
Villalobos Delgado, Luz Hermila
Rigueiro, Samuel
Caro Canales, Irma
Bermúdez, Roberto
Mateo Oyagüe, Javier
author Kasaiyan, Seyedalireza
author_facet Kasaiyan, Seyedalireza
Ferreira, Iasmin
Villalobos Delgado, Luz Hermila
Rigueiro, Samuel
Caro Canales, Irma
Bermúdez, Roberto
Mateo Oyagüe, Javier
author_role author
author2 Ferreira, Iasmin
Villalobos Delgado, Luz Hermila
Rigueiro, Samuel
Caro Canales, Irma
Bermúdez, Roberto
Mateo Oyagüe, Javier
author2_role author
author
author
author
author
author
dc.contributor.none.fl_str_mv Tecnologia de los Alimentos
Facultad de Veterinaria
dc.subject.none.fl_str_mv Tecnología de los alimentos
Meat replacer
Lipoxygenase
Meat discoloration
Meat oxidation
Natural antioxidant
3309 Tecnología de Los Alimentos
topic Tecnología de los alimentos
Meat replacer
Lipoxygenase
Meat discoloration
Meat oxidation
Natural antioxidant
3309 Tecnología de Los Alimentos
description [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
publishDate 2023
dc.date.none.fl_str_mv 2023
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv https://hdl.handle.net/10612/20039
url https://hdl.handle.net/10612/20039
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.rights.none.fl_str_mv http://creativecommons.org/licenses/by/4.0/
info:eu-repo/semantics/openAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by/4.0/
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv MDPI
https://www.mdpi.com/2227-9717/11/7/2062
publisher.none.fl_str_mv MDPI
https://www.mdpi.com/2227-9717/11/7/2062
dc.source.none.fl_str_mv reponame:BULERIA. Repositorio Institucional de la Universidad de León
instname:Ajuntament de Barcelona
instname_str Ajuntament de Barcelona
reponame_str BULERIA. Repositorio Institucional de la Universidad de León
collection BULERIA. Repositorio Institucional de la Universidad de León
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15,300724

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