Efecto del extracto de semilla de uva sobre el color, las propiedades sensoriales y la estabilidad oxidativa de carne de vacuno enriquecida con CLA

• I. Gomez ^[1] ; J.A. Mendizabal ^[1] ; R. Marin ^[1] ; M.V. Sarries ^[1] ; K. Insausti ^[1] ; S. Garcia ^[1] ; M. Ruiz ^[1] ; A. Purroy ^[1] ; M.J. Beriain ^[1]
  1. [1] Universidad Pública de Navarra

     Universidad Pública de Navarra

     Pamplona, España

     
• Localización: XVI Jornadas sobre Producción Animal: 19 y 20 de mayo de 2015, Zaragoza / Javier Álvarez Rodríguez (aut.), Begoña Panea Doblado (aut.), Jorge Hugo Calvo Lacosta (aut.), Mireia Blanco Alibés (aut.), José Alfonso Abecia Martínez (aut.), Daniel Villalba Mata (aut.), María Ángeles Latorre Górriz (aut.), Vol. 2, 2015, ISBN 978-84-606-7969-1, págs. 705-707
• Idioma: español
• Títulos paralelos:
  • Effect of grape seed extract on colour, sensory properties and oxidative stability of beef enriched with CLA
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• Resumen

  • The effect of grape seed extract (GSE) on colour, sensory properties and oxidative stability of raw beef patties stored at 2 ºC for 10 days was studied. Fresh beef was minced, then mixed with GSE (0, 500, 1250 and 2500 mg/kg meat) and salt (2%). The patties were manufactured, stored at 2 ± 1 ºC and evaluated the days 0, 1, 3, 6, 8 and 10 after processing. The instrumental colour was determined using the CIELAB system, the oxidative stability was evaluated according to the value of thiobarbituric acid-reactive substances (TBARS), and the colour and odour were evaluated by a panel of trained judges. All doses of natural antioxidants were effective preventing rancidity of the product. In general, the addition of grape seed extract reduced the values of L*a*b*. Sensory variables of colour and odour were greatly influenced by the display time, resulting in off odour and dark colour. Due to the high efficiency of the natural antioxidant, it can be concluded that the lowest dose would be enough to prevent rancidity in beef enriched with CLA.