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dc.contributor.authorOuerfelli, Manel
dc.contributor.authorVillasante Dueñas, Juliana
dc.contributor.authorBen Kâab, Leila Bettaieb
dc.contributor.authorAlmajano Pablos, María Pilar
dc.contributor.otherUniversitat Politècnica de Catalunya. Departament d'Enginyeria Química
dc.date.accessioned2019-10-09T10:51:11Z
dc.date.available2019-10-09T10:51:11Z
dc.date.issued2019-08-01
dc.identifier.citationOuerfelli, M. [et al.]. Effect of Neem (Azadirachta indica L.) on lipid oxidation in raw chilled beef patties. "Antioxidants", 1 Agost 2019, vol. 8, núm. 8, p. 305:1-305:18.
dc.identifier.issn2076-3921
dc.identifier.urihttp://hdl.handle.net/2117/169520
dc.description.abstractThe aim of this study was to determine the total polyphenol content, radical scavenging and antimicrobial activities of Azadirachta indica (A. indica) and to evaluate their effect on shelf-life stability of raw beef patties during refrigerated storage at 4 ± 1 °C. During 11 days of storage, the antioxidant effect of A. indica on ground beef meat was investigated by the determination of lipid oxidation, pH, anti-radical activity, color, hexanal content, and microbial growth. The results obtained showed that fresh A. indica leaves and synthetic conservative behaved in the same way and retarded the lipid oxidation of chilled beef patties while increasing their pH (5.40 and 5.45, respectively). It can also be said that A. indica limited the loss of color, reduced the metmyoglobin formation (36.70%) and had a significant effect on bacterial growth and hexanal content. In addition, the results obtained through anti-radical and antimicrobial properties showed proportional values of total polyphenol content and radical scavenging activity of leaf extracts as they showed their antimicrobial effect against some bacteria such as Staphylococcus aureus and Micrococcus luteus, among others. These results support the involvement of A. indica in the food industry as a natural antioxidant that could replace synthetic ones
dc.language.isoeng
dc.rightsAttribution-NonCommercial-NoDerivs 3.0 Spain
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/3.0/es/
dc.subjectÀrees temàtiques de la UPC::Enginyeria química
dc.subject.lcshLipids
dc.subject.lcshOxidation
dc.subject.lcshFood
dc.subject.otherAzadirachta indica
dc.subject.otherAntimicrobial activity
dc.subject.otherAntioxidants
dc.subject.otherLipid oxidation
dc.subject.otherBeef meat
dc.titleEffect of Neem (Azadirachta indica L.) on lipid oxidation in raw chilled beef patties
dc.typeArticle
dc.subject.lemacLípids
dc.subject.lemacOxidació
dc.subject.lemacAliments
dc.contributor.groupUniversitat Politècnica de Catalunya. CRESCA - Centre de Recerca en Seguretat i Control Alimentari
dc.identifier.doi10.3390/antiox8080305
dc.description.peerreviewedPeer Reviewed
dc.relation.publisherversionhttps://www.mdpi.com/2076-3921/8/8/305
dc.rights.accessOpen Access
local.identifier.drac25840492
dc.description.versionPostprint (published version)
local.citation.authorOuerfelli, M.; Villasante, J.; Ben, L.; Almajano, María Pilar
local.citation.publicationNameAntioxidants
local.citation.volume8
local.citation.number8
local.citation.startingPage305:1
local.citation.endingPage305:18


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