title: Effects of acerola fruit extract on sensory and shelf-life of salted beef patties from grinds differing in fatty acid composition.
abstract: The effects of added acerola fruit extract on sensory and shelf-life of beef patties were evaluated. Ground beef was obtained from young bulls fed one of four diets (CON: control, LIN: linseed, CLA: conjugated linoleic acid, LINCLA: LIN plus CLA). Pre-salted (1.8% w/w) beef patties (7.7% fat) with (0.15% w/w) or without acerola were packed in modified atmosphere (80%O2:20%CO2) and displayed in a retail case for 8days. There were no interactions between diet and antioxidant treatments. LIN and/or CLA had no effect on color and lipid stability during display. However, LIN increased n-3 fatty acids in beef and tended to increase intensity of rancid flavor. Addition of acerola extended shelf-life by at least 3 days by improving color and lipid stability and a decreased trend in intensity of rancid flavor of patties without affecting microbial counts. Thus, the use of acerola as a natural antioxidant can be considered an effective method to retard color and lipid oxidation in beef patties.
authors.affiliation: IRTA, Monells, Finca Camps i Armet, E-17121 Monells, Girona, Spain. Electronic address: carolina.realini@irta.es.
authors.forename: C E
authors.initials: CE
authors.lastname: Realini
authors.affiliation: IRTA, Monells, Finca Camps i Armet, E-17121 Monells, Girona, Spain.
authors.forename: M D
authors.initials: MD
authors.lastname: Guàrdia
authors.affiliation: IRTA, Monells, Finca Camps i Armet, E-17121 Monells, Girona, Spain.
authors.forename: I
authors.initials: I
authors.lastname: Díaz
authors.affiliation: IRTA, Monells, Finca Camps i Armet, E-17121 Monells, Girona, Spain.
authors.forename: J A
authors.initials: JA
authors.lastname: García-Regueiro
authors.affiliation: IRTA, Monells, Finca Camps i Armet, E-17121 Monells, Girona, Spain.
authors.forename: J
authors.initials: J
authors.lastname: Arnau
mesh_terms: D000821:Animal Feed; D000818:Animals; D000975:Antioxidants / Q000494:pharmacology*; D002417:Cattle; D003116:Color; D004032:Diet; D004041:Dietary Fats / Q000378:metabolism*; D019597:Flax; D005519:Food Preservation / Q000379:methods*; D005638:Fruit; D006801:Humans; D019787:Linoleic Acid / Q000378:metabolism; D044243:Linoleic Acids, Conjugated / Q000378:metabolism; D015227:Lipid Peroxidation / Q000187:drug effects; D008297:Male; D029581:Malpighiaceae; D008460:Meat / Q000032:analysis*; D008461:Meat Products; D010936:Plant Extracts / Q000494:pharmacology*; D012965:Sodium Chloride; D013649:Taste
chemical_list: D000975:Antioxidants; D004041:Dietary Fats; D044243:Linoleic Acids, Conjugated; D010936:Plant Extracts; D012965:Sodium Chloride; D019787:Linoleic Acid
keywords: CLA; Color; Hamburgers; Lipid oxidation; Natural antioxidant; n−3