Effect of Addition of Green Tea, Chestnut and Grape Extract on the Shelf-life of Pig Liver Pâté

Overview

Journal Food Chem

Specialties Chemistry
Nutritional Sciences

Date 2013 Nov 12

PMID 24206734

Citations 23

Authors

M Pateiro

J M Lorenzo

I R Amado

D Franco

Affiliations

Soon will be listed here.

Abstract

The effect of the addition of natural antioxidants (tea, chestnut and grape seed extracts) on physico-chemical and oxidative stability of refrigerated stored pig pâtés was studied. This effect was compared with that showed by the synthetic antioxidant BHT. Pâté samples were analysed at 0, 4, 8 and 24 weeks of refrigerated storage (4°C). Colour parameters were affected by storage period and antioxidant extract. Samples with CHE and GRA extracts showed lower total colour difference between 0 and 24 weeks. The amount of TBARS gradually increased during refrigerated storage with the exception of pâtés that have CHE extract in composition. At the sampling end point, the lower TBARS values were obtained in samples with TEA and GRA extracts. Finally, the evolution of volatile compounds during storage showed an increase in the lipid-derived volatile values after refrigerated storage, since samples with TEA and GRA extract showed the lowest values.

Citing Articles

Antioxidant Activity of Extracts of Balloon Flower Root (), Japanese Apricot (), and Grape () and Their Effects on Beef Jerky Quality.

Kim B, Yim D, Reaney M, Kim Y, Shim Y, Kang S Foods. 2024; 13(15).

PMID: 39123579 PMC: 11311878. DOI: 10.3390/foods13152388.

Antioxidant Activity of Phenolic Hop Extracts in Creating a New Pâté: An Element Affecting Fat Stability and Microbiological Quality during Storage.

Bilska A, Kobus-Cisowska J, Wojtczak J, Kowalski R, Kaczmarek E Molecules. 2024; 29(7).

PMID: 38611840 PMC: 11013162. DOI: 10.3390/molecules29071561.

The Effects of Sunflower and Maize Crop Residue Extracts as a New Ingredient on the Quality Properties of Pork Liver Pâtés.

Glisic M, Boskovic Cabrol M, cobanovic N, Starcevic M, Samardzic S, Velickovic I Foods. 2024; 13(5).

PMID: 38472901 PMC: 10930962. DOI: 10.3390/foods13050788.

Physicochemical, Microbiological, and Toxicological Characterization of Pâté Prepared from the Meat and Liver of Bullfrog () Carcasses.

Magalhaes L, Moebus V, Castagna A, Aronovich M, Coutinho C, Favotto S Foods. 2023; 12(22).

PMID: 38002122 PMC: 10670658. DOI: 10.3390/foods12224064.

Effects of Plant-Based Antioxidants in Animal Diets and Meat Products: A Review.

Petcu C, Mihai O, Tapaloaga D, Gheorghe-Irimia R, Pogurschi E, Militaru M Foods. 2023; 12(6).

PMID: 36981260 PMC: 10047951. DOI: 10.3390/foods12061334.