Assessment of the antioxidant effect of astaxanthin in fresh, frozen and cooked lamb patties

Food Research International
D E CarballoJ Mateo

Abstract

Astaxanthin is a natural red carotene exerting a strong antioxidant action. The effect of this carotene on the oxidative stability of raw and cooked lamb patties was evaluated. Seven experimental treatments were included in this study depending on the antioxidants added, which are: no antioxidant added (control), 450 mg/kg of sodium metabisulphite, 500 mg/kg of sodium ascorbate, and 20 mg/kg, 40 mg/kg, 60 mg/kg and 80 mg/kg of astaxanthin. The raw patties were either refrigerated for up to 11 days or frozen for 3 months under aerobic conditions. Changes in thiobarbituric reactive substances (TBARS), instrumental colour, pH and Eh were determined in the refrigerated patties and TBARS in the frozen patties. Volatile compounds were determined in cooked patties and cholesterol oxides in both cooked and after cooking microwave reheated patties. The changes in TBARS of cooked patties during a four-day refrigerated storage were also studied. Compared to the control patties, the use of astaxanthin reduced the TBARS generation in a manner depending on the dose for both raw and cooked patties during storage (P < 0.05). Astaxanthin added at levels of 60 and/or 80 mg/kg showed a greater antioxidant effect than ascorbate and metabisulphite....Continue Reading

Citations

Aug 1, 2020·Food Science of Animal Resources·Md Ashrafuzzaman ZahidHan-Sul Yang
Sep 16, 2020·Antioxidants·Lorena Martínez-ZamoraGema Nieto
Oct 31, 2020·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Souha TibaouiNaziha Atti
Apr 4, 2021·Foods·Ivan Luzardo-OcampoDiego A Luna-Vital

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