INFLUENCE OF PAPRIKA (Capsicum annuum L) ON QUALITY PARAMETERS AND BIOGENIC AMINES PRODUCTION OF A RIPENED MEAT PRODUCT (CHORIZO)

Carmona-Escutia, Rosa Pilar; Urías‐Silvas, Judith Esmeralda; García-Parra, María Dolores; Ponce‐Alquicira, Edith; Villanueva-Rodríguez, Socorro Josefina; Escalona‐Buendía, Héctor B.

doi:10.24275/uam/izt/dcbi/revmexingquim/2019v18n3/carmona

Cited by 2 publications

(1 citation statement)

References 47 publications

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“…However, CA contains many phytochemical compounds, including flavonoids, phenols, carotenoids, capsaicinoids and vitamins, that make this type of pepper a good source of antioxidant, antimicrobial, antiviral, anti-inflammatory and even anticancer nutrients [ 16 ]. Paprika ( Capsicum annuum L.) is a relevant spice, used in the production of meat products such as chorizo [ 17 ].…”

Section: Introductionmentioning

confidence: 99%

The Effects of Pecan Shell, Roselle Flower and Red Pepper on the Quality of Beef Patties during Chilled Storage

Villasante

Ouerfelli

Bobet

et al. 2020

Foods

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The antioxidant and antimicrobial effects of pecan shell (PSW), combined with roselle flower (RS) and red pepper (CA) were analyzed in beef patties by several methods during chilled storage for 13 days. Additionally, the antioxidant and antimicrobial activities of PSW, RS and CA extracts were determined. The PSW extract exhibited a higher radical scavenging activity (by the DPPH method) and more total phenolic compounds than RS and CA. RS presented the best antimicrobial capacity. Nine formulations of beef patties were prepared, including a control (CM), a synthetic preservative (CAMPA N.3 (A)) and different combinations of PSW, RS and CA. The bacterial counts of the beef patties with RS (4–5 log colony-forming units (CFU)/g meat) were significantly lower than those of the control sample (CM) (6–7 CFU/g meat) at day 6. The thiobarbituric acid-reactive substance (TBARS) values at day 7 of all treatments were similar to the values of samples containing the synthetic antioxidant and significantly lower than the CM group. The order of stability assessed by the TBARS values were in agreement with the hexanal content. Thus, these results support the hypothesis that the combination of PWS, RS and CA could represent a good natural food preservative.

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Section: Introductionmentioning

confidence: 99%

The Effects of Pecan Shell, Roselle Flower and Red Pepper on the Quality of Beef Patties during Chilled Storage

Villasante

Ouerfelli

Bobet

et al. 2020

Foods

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Changes in the Sensory Odor Profile during Chorizo Maturation and Their Relationship with Volatile Compound Patterns by Partial Least Square Regression (PLS)

Carmona-Escutia

Ponce‐Alquicira

García-Parra

et al. 2023

Foods

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Odor is one of the most important attributes to determine the overall acceptance of a product. The aim of this investigation is to evaluate the changes in the odor profile and the volatile compounds during thirty-three days of ripening to obtain the pattern of volatile compounds necessary to integrate the odor profile of chorizo (fermented sausage), using Partial Least Squares (PLS). The chili and pork meat odors were predominant during the first five days, vinegar and fermented odors at days twelve and nineteen days, and finally a rancid odor predominated at the end. Only the vinegar, rancid, and fermented odors could be predicted with a good fit model, with the R2 coefficient above 0.5, using linear PLS, and the pork meat odor using logarithmic PLS. Each group of volatile compounds interacted in different ways; esters had a positive influence on the vinegar and rancid odors, but a negative on the fermented odor. Some volatile compounds contributed to more than one odor, such as hexanal, ethanol, and ethyl octanoate. This work allowed us to understand the pattern of volatile compounds required to generate some of the specific odors of chorizo; further studies are required to explore the effect of other food components on these patterns of odors.

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INFLUENCE OF PAPRIKA (Capsicum annuum L) ON QUALITY PARAMETERS AND BIOGENIC AMINES PRODUCTION OF A RIPENED MEAT PRODUCT (CHORIZO)

Abstract: Modelado de la biodegradación en biorreactores de lodos de hidrocarburos totales del petróleo intemperizados en suelos y sedimentos (Biodegradation modeling of sludge bioreactors of total petroleum hydrocarbons weathering in soil and sediments)

Cited by 2 publications

References 47 publications

The Effects of Pecan Shell, Roselle Flower and Red Pepper on the Quality of Beef Patties during Chilled Storage

The Effects of Pecan Shell, Roselle Flower and Red Pepper on the Quality of Beef Patties during Chilled Storage

Changes in the Sensory Odor Profile during Chorizo Maturation and Their Relationship with Volatile Compound Patterns by Partial Least Square Regression (PLS)

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