2013 Effect of a brown seaweed (Laminaria digitata) extract containing laminarin and.pdf

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2013 Effect of a brown seaweed (Laminaria digitata) extract containing laminarin and.pdf

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2013 Effect of a brown seaweed (Laminaria digitata) extract containing laminarin and

Meat Science 94 (2013) 304–311 Contents lists available at SciVerse ScienceDirect Meat Science j ourna l homepage: www.e lsev ie r .com/ locate /meatsc iEffect of a brown seaweed (Laminaria digitata) extract containing laminarin and fucoidan on the quality and shelf-life of fresh and cooked minced pork patties N.C. Moroney a, M.N. OGrady a, J.V. ODoherty b, J.P. Kerry a,? a Food Packaging Group, School of Food and Nutritional Sciences, College of Science, Engineering and Food Science, University College Cork, Ireland b School of Agriculture, Food Science, and Veterinary Medicine, College of Life Sciences, Lyons Research Farm, University College Dublin, Newcastle, Co. Dublin, Ireland? Corresponding author. Tel.: +353 21 4903798; fax: E-mail address: joe.kerry@ucc.ie (J.P. Kerry). 0309-1740/$ – see front matter ? 2013 Elsevier Ltd. All /10.1016/j.meatsci.2013.02.010a b s t r a c ta r t i c l e i n f oArticle history: Received 20 November 2012 Received in revised form 13 February 2013 Accepted 18 February 2013 Keywords: Laminarin Fucoidan Antioxidant Antimicrobial Minced pork patties Quality attributesA spray-dried seaweed extract containing laminarin (L, 9.3%) and fucoidan (F, 7.8%) (L/F extract) from brown seaweed (Laminaria digitata) was added directly to minced pork (M. longissimus dorsi) (LD) at levels of 0.01%, 0.1% and 0.5% (w/w). Fresh and cooked minced pork patties were stored in modified atmosphere packs containing 80% O2:20% CO2 and 70% N2:30% CO2, respectively, for up to 14 days at 4 °C. The L/F extract re- duced the surface redness (‘a*’ values) of fresh patties as a function of concentration. The L/F extract (0.5%) exerted the greatest lipid pro-oxidant activity in fresh patties. The L/F extract (0.5%) significantly decreased (P b 0.05) lipid oxidation in cooked patties. The L/F extract had no effect on the microbiological status, pH, water holding capacity (WHC) or cook loss of patties. Pork patties containing 0.01% L/F were preferred by sensory panellis