Use of lyophilised and powdered Gentiana lutea root in fresh beef patties stored under different atmospheres

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dc.contributor	Universitat Politècnica de Catalunya. Departament d'Enginyeria Química
dc.contributor	Universitat Politècnica de Catalunya. ENGIBIO - Enginyeria i Biotecnologia
dc.contributor.author	Azman, Nurul Aini Binti Mohd
dc.contributor.author	Gordon, Michael H.
dc.contributor.author	Skowyra, Monika
dc.contributor.author	Segovia Gómez, Francisco José
dc.contributor.author	Almajano Pablos, María Pilar
dc.date	2014-08-19
dc.identifier.citation	Azman, A. [et al.]. Use of lyophilised and powdered Gentiana lutea root in fresh beef patties stored under different atmospheres. "Journal of the Science of Food and Agriculture", 19 Agost 2014.
dc.identifier.citation	1097-0010
dc.identifier.citation	10.1002/jsfa.6878
dc.identifier.uri	http://hdl.handle.net/2117/24797
dc.language.iso	eng
dc.relation	http://onlinelibrary.wiley.com/doi/10.1002/jsfa.6878/pdf
dc.rights	Attribution-NonCommercial-NoDerivs 3.0 Spain
dc.rights	info:eu-repo/semantics/openAccess
dc.rights	http://creativecommons.org/licenses/by-nc-nd/3.0/es/
dc.subject	Àrees temàtiques de la UPC::Enginyeria química
dc.subject	Antioxidants
dc.subject	Gentiana lutea
dc.subject	lipid oxidation
dc.subject	modified atmosphere
dc.subject	antioxidant
dc.subject	beef patties
dc.subject	Antioxidants
dc.title	Use of lyophilised and powdered Gentiana lutea root in fresh beef patties stored under different atmospheres
dc.type	info:eu-repo/semantics/publishedVersion
dc.type	info:eu-repo/semantics/article
dc.description.abstract	Gentiana lutea root is a medicinal herb that contains many active compounds which contribute to physiological effects, and it has recently attracted much attention as a natural source of antioxidants. The aim of this study was to evaluate the effects on the colour, pH, microbial activities, sensory quality and resistance to lipid oxidation (through the thiobarbituric acid method) during storage of beef patties containing different concentrations of G. lutea. Fresh beef patties were formulated with 0–5gkg - 1 of G. lutea and 0 or 0.5gkg - 1 of ascorbic acid and packed in two different atmospheres, Modified Atmosphere 1 (MAP1) and Modified Atmosphere 2 (MAP2), and stored at 4 ± 1 ° C for 10 days. MAP1 contained 20:80 (v/v) O 2 :CO 2 and MAP2 contained 80:20 (v/v) O 2 :CO 2
dc.description.abstract	Peer Reviewed

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