Abstract
The dose effect of the addition of natural antioxidants (tea, chestnut, grape seed and beer extracts) on physicochemical, microbiological changes and on oxidative stability of dry-cured “chorizo”, as well as their effect during the storage under vacuum conditions was evaluated. Color parameters were significantly (p < 0.05) affected by the addition of antioxidants so that samples that contained antioxidants were more effective in maintaining color. The improving effects were dose-dependent with highest values with the dose of 50 mg/kg during ripening and depend on the extract during vacuum packaging. Addition of antioxidants decreased (p < 0.05) the oxidation, showing thiobarbituric acid reactive substances (TBARS) values below 0.4 mg MDA/kg. Natural antioxidants matched or even improved the results obtained for butylated hydroxytoluene (BHT). Regarding texture profile analysis (TPA) analysis, hardness values significantly (p < 0.001) decreased with the addition of antioxidants, obtaining the lower results with the dose of 200 mg/kg both during ripening and vacuum packaging. Antioxidants reduced the counts of total viable counts (TVC), lactic acid bacteria (LAB), mold and yeast. Free fatty acid content during ripening and under vacuum conditions showed a gradual and significant (p < 0.05) release as a result of lipolysis. At the end of ripening, the addition of GRA1000 protected chorizos from oxidative degradation.
Highlights
Agro-industries such as wineries and brewers have an economic relevance in the global market and produce high quantities of wastes and by-products that could disrupt the environmental balance.There are many alternatives for reusing these materials, and their food utility has gained increasing interest
Previous works reflect that grape seed extracts have antioxidant and antimicrobial activities in meat [2]; green tea was used to increase the shelf life of meat patties and pig liver pâté[3,4]; and the antioxidant activity of chestnut extract has been investigated [3,5]
The major compounds found in tea extract (TEA) extracts was catechin, epicatechin, cinnamic acids and sugar-linked flavonols [19], while Grape seed extract (GRA) extracts contained benzoic acids, monomer flavan-3-ols and oligomeric procyanidins [18]
Summary
There are many alternatives for reusing these materials, and their food utility has gained increasing interest. Their use as “natural” antioxidants could be one of the most efficient uses for these products. Their high content of phenolic compounds and their known antimicrobial power could lead to their use as substitutes for synthetic antioxidants. Grape (Vitis vinifera), green tea (Camellia sinensis) and chestnut (Castanea sativa) are of special interest due to their high content of phenolic compounds. Previous works reflect that grape seed extracts have antioxidant and antimicrobial activities in meat [2]; green tea was used to increase the shelf life of meat patties and pig liver pâté[3,4]; and the antioxidant activity of chestnut extract has been investigated [3,5]
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