Use of lyophilised and powdered Gentiana lutea root in fresh beef patties stored under different atmospheres

Use of lyophilised and powdered Gentiana lutea root in fresh beef patties stored under different atmospheres

Gentiana lutea root is a medicinal herb that contains many active compounds which contribute to physiological effects, and it has recently attracted much attention as a natural source of antioxidants. The aim of this study was to evaluate the effects on the colour, pH, microbial activities, sensory...

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Main Authors: Nurul Aini, Mohd Azman, Gordon, Michael H., Skowyra, Monika, Segovia, Francisco, Almajano, María Pilar
Format: Article
Language:English
Published: Wiley Online Library 2015
Subjects:
TP Chemical technology
Online Access:http://umpir.ump.edu.my/id/eprint/20388/
http://umpir.ump.edu.my/id/eprint/20388/
http://umpir.ump.edu.my/id/eprint/20388/
http://umpir.ump.edu.my/id/eprint/20388/7/Use%20of%20lyophilised%20and%20powdered%20Gentiana%20lutea%20root%20in%20fresh1.pdf
id ump-20388
recordtype eprints
spelling ump-203882018-07-31T02:38:34Z http://umpir.ump.edu.my/id/eprint/20388/ Use of lyophilised and powdered Gentiana lutea root in fresh beef patties stored under different atmospheres Nurul Aini, Mohd Azman Gordon, Michael H. Skowyra, Monika Segovia, Francisco Almajano, María Pilar TP Chemical technology Gentiana lutea root is a medicinal herb that contains many active compounds which contribute to physiological effects, and it has recently attracted much attention as a natural source of antioxidants. The aim of this study was to evaluate the effects on the colour, pH, microbial activities, sensory quality and resistance to lipid oxidation (through the thiobarbituric acid method) during storage of beef patties containing different concentrations of G. lutea. Fresh beef patties were formulated with 0–5 g kg−1 of G. lutea and 0 or 0.5 g kg−1 of ascorbic acid and packed in two different atmospheres, Modified Atmosphere 1 (MAP1) and Modified Atmosphere 2 (MAP2), and stored at 4 ± 1 °C for 10 days. MAP1 contained 20:80 (v/v) O2:CO2 and MAP2 contained 80:20 (v/v) O2:CO2. RESULTS G. lutea extracts possessed antioxidant activity measured by the ferric reducing antioxidant power and the oxygen radical absorbance capacity assays. Beef patties containing 2 g kg−1 of lyophilised G. lutea were stable towards lipid oxidation in both atmospheres (P < 0.05). Beef patties containing a combination of 2 g kg−1 G. lutea and 0.5 g kg−1 ascorbic acid showed significantly reduced changes in colour and in lipid oxidation (P < 0.05). CONCLUSION The results from this study demonstrate the potential of G. lutea as a food ingredient in the design of healthier meat commodities. Wiley Online Library 2015-09-15 Article PeerReviewed pdf en http://umpir.ump.edu.my/id/eprint/20388/7/Use%20of%20lyophilised%20and%20powdered%20Gentiana%20lutea%20root%20in%20fresh1.pdf Nurul Aini, Mohd Azman and Gordon, Michael H. and Skowyra, Monika and Segovia, Francisco and Almajano, María Pilar (2015) Use of lyophilised and powdered Gentiana lutea root in fresh beef patties stored under different atmospheres. Journal of the Science of Food and Agriculture, 95 (9). pp. 1804-1811. ISSN 1097-0010 https://doi.org/10.1002/jsfa.6878 10.1002/jsfa.6878
repository_type Digital Repository
institution_category Local University
institution Universiti Malaysia Pahang
building UMP Institutional Repository
collection Online Access
language English
topic TP Chemical technology
spellingShingle TP Chemical technology
Nurul Aini, Mohd Azman
Gordon, Michael H.
Skowyra, Monika
Segovia, Francisco
Almajano, María Pilar
Use of lyophilised and powdered Gentiana lutea root in fresh beef patties stored under different atmospheres
description Gentiana lutea root is a medicinal herb that contains many active compounds which contribute to physiological effects, and it has recently attracted much attention as a natural source of antioxidants. The aim of this study was to evaluate the effects on the colour, pH, microbial activities, sensory quality and resistance to lipid oxidation (through the thiobarbituric acid method) during storage of beef patties containing different concentrations of G. lutea. Fresh beef patties were formulated with 0–5 g kg−1 of G. lutea and 0 or 0.5 g kg−1 of ascorbic acid and packed in two different atmospheres, Modified Atmosphere 1 (MAP1) and Modified Atmosphere 2 (MAP2), and stored at 4 ± 1 °C for 10 days. MAP1 contained 20:80 (v/v) O2:CO2 and MAP2 contained 80:20 (v/v) O2:CO2. RESULTS G. lutea extracts possessed antioxidant activity measured by the ferric reducing antioxidant power and the oxygen radical absorbance capacity assays. Beef patties containing 2 g kg−1 of lyophilised G. lutea were stable towards lipid oxidation in both atmospheres (P < 0.05). Beef patties containing a combination of 2 g kg−1 G. lutea and 0.5 g kg−1 ascorbic acid showed significantly reduced changes in colour and in lipid oxidation (P < 0.05). CONCLUSION The results from this study demonstrate the potential of G. lutea as a food ingredient in the design of healthier meat commodities.
format Article
author Nurul Aini, Mohd Azman
Gordon, Michael H.
Skowyra, Monika
Segovia, Francisco
Almajano, María Pilar
author_facet Nurul Aini, Mohd Azman
Gordon, Michael H.
Skowyra, Monika
Segovia, Francisco
Almajano, María Pilar
author_sort Nurul Aini, Mohd Azman
title Use of lyophilised and powdered Gentiana lutea root in fresh beef patties stored under different atmospheres
title_short Use of lyophilised and powdered Gentiana lutea root in fresh beef patties stored under different atmospheres
title_full Use of lyophilised and powdered Gentiana lutea root in fresh beef patties stored under different atmospheres
title_fullStr Use of lyophilised and powdered Gentiana lutea root in fresh beef patties stored under different atmospheres
title_full_unstemmed Use of lyophilised and powdered Gentiana lutea root in fresh beef patties stored under different atmospheres
title_sort use of lyophilised and powdered gentiana lutea root in fresh beef patties stored under different atmospheres
publisher Wiley Online Library
publishDate 2015
url http://umpir.ump.edu.my/id/eprint/20388/
http://umpir.ump.edu.my/id/eprint/20388/
http://umpir.ump.edu.my/id/eprint/20388/
http://umpir.ump.edu.my/id/eprint/20388/7/Use%20of%20lyophilised%20and%20powdered%20Gentiana%20lutea%20root%20in%20fresh1.pdf
first_indexed 2023-09-18T22:29:21Z
last_indexed 2023-09-18T22:29:21Z
_version_ 1777416181445033984

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