Inhibition of Protein and Lipid Oxidation in Ready-to-Eat Chicken Patties by a <i>Spondias mombin</i> L. Bagasse Phenolic-Rich Extract
Deocleciano C. de Santana Neto,
Ângela M. T. M. Cordeiro,
Bruno R. L. A. Meireles,
Íris B. S. Araújo,
Mario Estévez,
Valquíria C. S. Ferreira,
Fábio A. P. Silva
Affiliations
Deocleciano C. de Santana Neto
Post-Graduate Program in Agro-Food Technology, Center for Human, Social and Agrarian Sciences, Federal University of Paraíba, Bananeiras 58220000, Paraíba, Brazil
Ângela M. T. M. Cordeiro
Post-Graduate Program in Agro-Food Technology, Center for Human, Social and Agrarian Sciences, Federal University of Paraíba, Bananeiras 58220000, Paraíba, Brazil
Bruno R. L. A. Meireles
Post-Graduate Program in Agro-Food Technology, Center for Human, Social and Agrarian Sciences, Federal University of Paraíba, Bananeiras 58220000, Paraíba, Brazil
Íris B. S. Araújo
Post-Graduate Program in Agro-Food Technology, Center for Human, Social and Agrarian Sciences, Federal University of Paraíba, Bananeiras 58220000, Paraíba, Brazil
Mario Estévez
IPROCAR Research Institute, University of Extremadura, 10003 Cáceres, Spain
Valquíria C. S. Ferreira
Post-Graduate Program in Agro-Food Technology, Center for Human, Social and Agrarian Sciences, Federal University of Paraíba, Bananeiras 58220000, Paraíba, Brazil
Fábio A. P. Silva
Post-Graduate Program in Agro-Food Technology, Center for Human, Social and Agrarian Sciences, Federal University of Paraíba, Bananeiras 58220000, Paraíba, Brazil
This study evaluated the impact of yellow mombin (Spondias mombin L.) bagasse extract (YMBE) on the color degradation, protein and lipid oxidation in ready-to-eat chicken patties during 15 days of refrigerated storage. Two formulations of chicken patties were developed: chicken patties control - PCON (without the antioxidant extract) and chicken patties with yellow mombin extract - PYME (with the antioxidant extract). The extract was effective in maintaining red color and inhibiting myoglobin degradation in the evaluated samples. The generation of lipid oxidation compounds during storage of the treated samples was delayed by 92.37% for peroxide index, 89.89% for conjugated dienes, 74.29% for tiobarbituric acid reactive substances (TBARs) and 92.55% for ρ-anisidine compared to the control samples. Moreover, the addition of YMBE inhibited the formation of carbonyl compounds during cold storage compared to the control samples. Extracts obtained from the yellow mombin bagasse act as a good natural antioxidant for ready-to-eat chicken patties inhibiting protein and lipid oxidative damage during cold storage, being a potential preservative to replace synthetic antioxidants in meat products.
