title: Effect of a brown seaweed (Laminaria digitata) extract containing laminarin and fucoidan on the quality and shelf-life of fresh and cooked minced pork patties.
abstract: A spray-dried seaweed extract containing laminarin (L, 9.3%) and fucoidan (F, 7.8%) (L/F extract) from brown seaweed (Laminaria digitata) was added directly to minced pork (M. longissimus dorsi) (LD) at levels of 0.01%, 0.1% and 0.5% (w/w). Fresh and cooked minced pork patties were stored in modified atmosphere packs containing 80% O2:20% CO2 and 70% N2:30% CO2, respectively, for up to 14 days at 4 °C. The L/F extract reduced the surface redness ('a*' values) of fresh patties as a function of concentration. The L/F extract (0.5%) exerted the greatest lipid pro-oxidant activity in fresh patties. The L/F extract (0.5%) significantly decreased (P<0.05) lipid oxidation in cooked patties. The L/F extract had no effect on the microbiological status, pH, water holding capacity (WHC) or cook loss of patties. Pork patties containing 0.01% L/F were preferred by sensory panellists. Further research will focus on the use of refined purified seaweed extracts in functional meat products.
authors.affiliation: Food Packaging Group, School of Food and Nutritional Sciences, College of Science, Engineering and Food Science, University College Cork, Ireland.
authors.forename: N C
authors.initials: NC
authors.lastname: Moroney
authors.forename: M N
authors.initials: MN
authors.lastname: O'Grady
authors.forename: J V
authors.initials: JV
authors.lastname: O'Doherty
authors.forename: J P
authors.initials: JP
authors.lastname: Kerry
mesh_terms: D000818:Animals; D000975:Antioxidants / Q000032:analysis* / Q000494:pharmacology; D003080:Cold Temperature; D003116:Color; D003296:Cooking; D005516:Food Microbiology; D018857:Food Packaging; D061353:Food Storage; D005936:Glucans; D006801:Humans; D006863:Hydrogen-Ion Concentration; D050356:Lipid Metabolism / Q000187:drug effects; D008460:Meat / Q000032:analysis*; D011134:Polysaccharides / Q000032:analysis* / Q000494:pharmacology; D012624:Seaweed / Q000737:chemistry*; D013552:Swine; D013649:Taste / Q000502:physiology
chemical_list: D000975:Antioxidants; D005936:Glucans; D011134:Polysaccharides; C008247:laminaran