Color changes and lipid oxidation in pork products made from pigs fed with cranberry juice powder

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dc.contributor.authorLarrain, R. E.
dc.contributor.authorKrueger, C. G.
dc.contributor.authorRichards, M. P.
dc.contributor.authorReed, J. D.
dc.date.accessioned2024-01-10T13:46:55Z
dc.date.available2024-01-10T13:46:55Z
dc.date.issued2008
dc.description.abstractPublic concern about chemically synthesized antioxidants has stimulated research on natural antioxidants, such as dietary flavonoids, to prevent oxidative deterioration in muscle foods. We hypothesized that feeding cranberry juice powder, a rich source of flavonoids to pigs, would increase the oxidative stability of pork products. The cranberry diet altered the time-course changes of color measurements in bacon but not in loin chops. Bacon from cranberry-fed animals showed a slower decrease in both a* values and chroma, and a slower increase in hue angle. Lipid peroxides but not thiobarbituric acid-reactive substances were significantly higher in frozen patties from the cranberry-fed pigs. The existence of apparently opposite effects and possible mechanisms of action of a cranberry diet on oxidative stability of frozen patties and bacon are discussed.
dc.fechaingreso.objetodigital2024-05-14
dc.format.extent17 páginas
dc.fuente.origenWOS
dc.identifier.doi10.1111/j.1745-4573.2007.00114.x
dc.identifier.issn1046-0756
dc.identifier.urihttps://doi.org/10.1111/j.1745-4573.2007.00114.x
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/79214
dc.identifier.wosidWOS:000252209500002
dc.information.autorucAgronomía e Ing. Forestal;Larraín R;S/I;95090
dc.issue.numero1
dc.language.isoen
dc.nota.accesocontenido parcial
dc.pagina.final33
dc.pagina.inicio17
dc.publisherBLACKWELL PUBLISHING
dc.revistaJOURNAL OF MUSCLE FOODS
dc.rightsacceso restringido
dc.subjectC-14-LABELED CONDENSED TANNINS
dc.subjectDIETARY TEA CATECHINS
dc.subjectVITAMIN-E
dc.subjectCHICKEN MEAT
dc.subjectGASTROINTESTINAL-TRACT
dc.subjectLONG-TERM
dc.subjectSTABILITY
dc.subjectANTIOXIDANT
dc.subjectBEEF
dc.subjectFLAVONOIDS
dc.titleColor changes and lipid oxidation in pork products made from pigs fed with cranberry juice powder
dc.typeartículo
dc.volumen19
sipa.codpersvinculados95090
sipa.indexWOS
sipa.trazabilidadCarga SIPA;09-01-2024
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