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| Vargas,Flávia Carolina; Arantes-Pereira,Lucas; Costa,Patrícia Argemira da; Melo,Mariza Pires de; Sobral,Paulo José do Amaral. |
| ABSTRACT Because processing and storage conditions affect several beef quality attributes, the food industry uses a variety of synthetic antioxidants. However, some synthetic antioxidants have been questioned regarding its safety, and thus the interest in using natural antioxidants in food products is increasing. This paper aimed at assessing leaf aqueous extracts of Rosemary (Rosmarinus officinalis Linnaeus) and Pitanga (Eugenia uniflora Linnaeus) as antioxidants in beef cold storage. After 48h storage, patties added of Rosemary leaf extracts showed increased pH. Patties added of Pitanga extracts had the lowest a* color values. Oxymyoglobin levels were significantly higher for Negative control, than for Pitanga treatment. The 10% extract addition... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Antioxidant; Myoglobin; Color; Oxidation; Lipid. |
| Ano: 2016 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132016000100514 |
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