Effect of spent coffee grounds aqueous extract as an antioxidant in raw pork patties during refrigerated storage
DOI:
https://doi.org/10.22319/rmcp.v15i4.6630Palabras clave:
Natural extract, Coffee residues, Antioxidant activity, Pro-oxidation, Meat qualityResumen
The effect of spent coffee grounds (SCG) aqueous extract and butylated hydroxytoluene (BHT) on color deterioration, lipid oxidation, and antioxidant status of uncooked pork patties during refrigerated storage (4 °C/9 days, under dark) was investigated. Polyphenols content and antiradical activity of SCG extract were evaluated. Pork patties were evaluated for pH, color parameters and lipid oxidation (LOX), as well as total antioxidant activity of meat. Results showed that SCG extract is an important source of polyphenols and exerts antioxidant activity. Their inclusion in meat samples mitigated undesirable changes in pH, color, and LOX values and increased the antioxidant stability during storage (P<0.05). In conclusion, using SCG extract as a natural antioxidant can improve raw pork patties' quality and shelf life.
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