Uso de aceite de semillas de frutas como antioxidante natural para prolongar la vida útil en carnes frescas

Abstract

In this review work it has been demonstrated that the seeds of pomegranate (Punica granatum), grapes (Vitis vinifera L.), blueberries (Vaccinium myrtillus), papaya (Carica papaya), rosemary (Salvia rosmarinus), flaxseed (Linum usitatissimum), guava (Psidium guajava), oregano (Origanum vulgare), cherry (Prunus subg. Cerasus) and passion fruit (Passiflora edulis), which are fruit residues containing oils that play an important role in extending the shelf life of fresh meats. The shelf life of fresh meats is being affected by lipid action resulting from exposure to oxygen of meats stored under refrigeration. This exposure of meats to oxygen causes changes in the conformation of myoglobin by the action of oxygen into oxymyoglobin due to the presence of oxygen during storage. The antioxidants in the seeds will increase shelf life by up to 20 days, making the preservation of fresh meat, maintaining its odor and flavor. It is concluded that it is necessary to minimize the action of oxygen to prolong the shelf life of fresh meat, reducing the use of oxygen by 30 to 40%, thus avoiding rapid deterioration; likewise, consumers are becoming more demanding every day, requiring natural and safe foods.