Análisis de los Parámetros de Color en Salchichas Frankfurt Adicionadas con Extracto Oleoso de Residuos de Chontaduro (Bactris Gasipaes)

Pinzón-Zarate, Lina Ximena; Zapata, José Igor Hleap; Ordóñez‐Santos, Luis Eduardo

doi:10.4067/s0718-07642015000500007

Cited by 19 publications

(14 citation statements)

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“…Edición Especial No 2 · julio -diciembre 2017 estándar [22,23]. Para la elaboración de las salchichas se utilizó carne de cerdo (pH 6,5) y tocino (grasa dorsal), adquiridos en un supermercado de la ciudad de Palmira, departamento del Valle del Cauca, Colombia.…”

Section: Biotecnología En El Sector Agropecuario Y Agroindustrialunclassified

Evaluación fisicoquímica y sensorial de salchichas con inclusión de harina de quinua (Chenopodium quinoa W.)

Zapata

Portillo

Vera

2017

Biotecnol. sector agropecuario agroind

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Section: Biotecnología En El Sector Agropecuario Y Agroindustrialunclassified

Evaluación fisicoquímica y sensorial de salchichas con inclusión de harina de quinua (Chenopodium quinoa W.)

Zapata

Portillo

Vera

2017

Biotecnol. sector agropecuario agroind

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“…As previously mentioned, colour is an important quality parameter that influences the consumer’s acceptance. The meat colour originates from the biochemical reactions between natural compounds found in meat, such as myoglobin, haemoglobin, oxygen and the action of external agents (Pinzón‐Zárate et al ., 2015). Therefore, the colour is highly dependent on the amount of myoglobin and the relative content of its chemical forms (Karamucki et al ., 2013).…”

Section: Resultsmentioning

confidence: 99%

Pork liver protein hydrolysates as extenders of pork patties shelf‐life

Borrajo

Pateiro

Munekata

et al. 2021

Int J of Food Sci Tech

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Summary The growing demand for the consumption of more natural products challenges the food industry to meet consumer expectations. In this regard, bioactive peptides obtained from flavourzyme, bromelain and alcalase activity were added to pork patties with the aim of improving their shelf‐life. Five treatments were prepared: control (CON, without enzymatic extract), positive control (ASA, with 150 mg kg−1 of ascorbic acid) and three batches with 250 mg kg−1 of different porcine liver hydrolysates [flavourzyme (FLA), bromelain (BRO) and alcalase (ALC)]. The analysis of raw burgers included proximate composition (moisture, protein, fat and ash contents), colour parameters (L*, a*, b*), metmyoglobin, lipid oxidation, volatile compounds profile and sensory evaluation. Hydrolysate obtained from bromelain enzyme showed the best a* parameter (5.15), the least lipid oxidation (0.63 mg MDA kg−1) and the lowest percentage of metmyoglobin (56.02%). Furthermore, this batch also presented the lowest content of aldehydes and alcohols resulting from lipid oxidation. Our results suggested that the hydrolysates obtained from bromelain activity possessed a good antioxidative activity, and therefore, they could be used as a natural antioxidant to extend the shelf‐life of pork burgers.

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“…Ordoñez and Ledesma [12] determined the concentration of lycopene in some tropical fruits like chonto tomato (Solanum lycopersicum), papaya (Carica papaya) and guava (Psidium guajava) and compared their physicochemical properties and found that this pigment is in significant concentrations and therefore these fruits can be a benefit to counteract degenerative diseases such as cancer and diabetes. To obtain these carotenoids are available various techniques [13], [14], highlighting the annotated in the work done by Finch et al [15]. The aim of this investigation was to study the extraction of carotenoid pigments and characterization from epicarp papaya, in order to give added value to said residue and thereby help mitigate the negative impact that they generate in the environment.…”

Section: Papayamentioning

confidence: 99%

Characterization of functional components flour epicarp papaya (Carica papaya L) as a source of natural pigments

et al. 2019

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Papaya (Carica papaya L) is some fruit rich in antioxidants and an important source for obtaining bioactive compounds. Its production, worldwide for the year 2017, was 13.3 million tons. In its industrial processing is obtained approximately between 15 and 20%, in relation to the weight of the fruit, of husks or epicarp, which are likely to be used in order to obtain organic compounds such as carotenoids and polyphenols, among others, contributing, in addition, to mitigate the effects on the environment, since generally, these shells are thrown into landfills of solid waste, generating serious problems of environmental pollution. The objective of this research was to characterize physicochemically the carotenoid pigments obtained from the papaya epicarp. A papaya epicarp flour was processed and it was determined, both in it and in the fresh epicarp, pH, titratable acidity, moisture content and dry matter. Likewise, the carotenoid content, the antioxidant activity and the content of phenolic compounds were determined. The results showed high values for physicochemical parameters. The content of carotenoid compounds for the fractions of β-carotene, α-carotene, β-cryptoxanthin, Zeaxanthin and lycopene ranged between 8,587 and 4,070 mg/100g of epicarp, with the highest value corresponding to β-cryptoxanthin and the lowest value the lycopene fraction. The antioxidant activity, expressed as inhibition of the DPPH radical, gave a value of 58.77 ± 3.038 IC50 mg/ml. The content of phenolic compounds measured in mg of gallic acid equivalents/g gave a result of 24.948 ± 0.728. The data obtained allow us to conclude that said flour can be used as a source of bioactive compounds and natural pigments both in the food industry and in the technical and pharmaceutical industries.

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Análisis de los Parámetros de Color en Salchichas Frankfurt Adicionadas con Extracto Oleoso de Residuos de Chontaduro (Bactris Gasipaes)

Cited by 19 publications

References 0 publications

Evaluación fisicoquímica y sensorial de salchichas con inclusión de harina de quinua (Chenopodium quinoa W.)

Evaluación fisicoquímica y sensorial de salchichas con inclusión de harina de quinua (Chenopodium quinoa W.)

Pork liver protein hydrolysates as extenders of pork patties shelf‐life

Characterization of functional components flour epicarp papaya (Carica papaya L) as a source of natural pigments

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