INVESTIGADORES
GARRO Oscar Alfredo
artículos
Título:
Assessment of the Quality and Shelf-Life in Enriched n3 PUFA Raw Beef Patties Using Dry Soybean Sprouts as Antioxidant
Autor/es:
ROMERO, MARA CRISTINA; GARRO, OSCAR ALFREDO; ROMERO, ANA MARIA; MICHALUCK, ARIEL GERMAN; DOVAL, MIRTHA MARINA ; JUDIS, MARIA ALICIA
Revista:
Food and Nutrition Sciences
Editorial:
Scientific Research Publishing Inc.
Referencias:
Lugar: Irvine CA; Año: 2014 vol. 5 p. 658 - 670
Resumen:
AbstractThe appearance of fresh meat is a major determinant of its appeal to consumers. Ground beef inretail display oxidizes at a faster rate than whole muscle products; the use of antioxidants to breakthe radical chain reaction in the oxidation process is an effective method for slowing oxidation.Soybean is a complex matrix with several bioactive compounds, including peptides and proteins,isoflavones, saponins, and other compounds with antioxidant properties. This study was con-ducted for 1) to evaluate the antioxidant properties of dry soybeans sprouts (DSS) from Glycinemax (L.) Merr., MUNASQA®; 2) to evaluate quality characteristics of raw beef patties added withdried soybean sprouts at different levels (0.5%, 1% and 2%) and soybean oil as a replacer of fat;and 3) to estimate color changes and lipid oxidation of n3 fortified raw beef under frozen storage.Results showed that dry soybean sprouts had a high level of superoxide dismutase enzyme, hightotal phenolics and flavonoids content and appreciable vitamin c content. Although reductionpower was low, 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2?-azino-bis(3-ethylbenzthiazoline-6-sulphonic acid) (ABTS) radicals scavenging activity were elevated. When different concentrationsof DSS were incorporated to enriched beef patties with soybean oil, the nutritional value wasslightly affected, while that n3 and n6 fatty acid content were increased around three twice. Thebeef patties formulated with 1% of natural antioxidant showed significantly (p < 0.05) better colorstability than those without antioxidants. The lipid oxidation was inhibited in all cases, and wasstrongly effective at 1% concentration of DSS being the reduced percent of thiobarbituric acidreactive substances (TBARS) comparable to butilated hydroxianisole (BHA). The results shown inthis research suggest that dry soybeans sprouts could also be used as a cheap natural antioxidantsource for meat products.