Efecto de la aplicación de subproductos industriales de tomate (SIT) sobre la estabilidad oxidativa de carne de cordero

M.L. Timón ^[1] ; M.J. Petrón ^[1] ; B. Muñoz Regalado ^[1] ; M.M. Lopez Parra ^[1] ; A.I. Andrés ^[1]
1. [1] Universidad de Extremadura
  
  Universidad de Extremadura
  
  Badajoz, 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. 696-698
Idioma: español
Títulos paralelos:
- Effect of tomato by-product on lamb oxidative stability
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Resumen
- Tomato by-products were used to obtain extracts by using organic solvents (ethanol and ethylacetate). The obtained extracts (E and EA, respectively) were applied on lamb meat surface, which was MAP stored and kept in refrigeration for 7 days. Color parameters and lipid oxidation (TBARs) were determined. There were no significant differences for L* between Control samples and samples with added extracts (p>0.05). Redness (a*) significantly decreased during storage (p<0.05), more intensely in Control samples than in treated ones. Redness of samples with EA was higher after 3 and 7 days (p<0.001 and p<0.05, respectively). Control batch showed the lowest values for TBARs after 3 days (p<0.05) but differences were not significant after 7 days (p>0.05).