Antioxidant effect of spent, ground, and lyophilized brew from roasted coffee in frozen cooked pork patties. (March 2016)

• Record Type: Journal Article
• Authors: Jully, Katrina Maryse Malixi; Toto, Criselda S.; Were, Lilian
• Is Part Of: Lebensmittel-Wissenschaft + Technologie =. Volume 66(2016)
• Page Start: 244
• Page End: 251
• Publication Date: 2016-03
• Subjects: Coffee -- Cooked pork -- Frozen storage -- Oxidation; Food industry and trade -- Periodicals; Food -- Composition -- Periodicals; Microbiology -- Periodicals; Nutrition -- Periodicals; 664.005
• DOI: 10.1016/j.lwt.2015.10.046
• Languages: English
• ISSNs: 0023-6438

Abstract

Abstract: The ability of light and dark roasted coffee (1 g/kg) in varying application forms (spent ground [SCG], whole ground [WGC], or lyophilized brew [LBC]) to inhibit lipid and protein oxidation in cooked pork patties stored at −18 °C was monitored over 3 months. Malondialdehyde (MDA) for the negative control (NC) increased from 0.31 to 1.11 mg MDA/kg pork over 3 months, while pork with coffee or rosemary oleoresin had lower values at month 3 (0.054–0.40 mg MDA/kg pork). The NC had the highest values for hexanal, octanal, and nonanal (2.59, 0.10, and 0.13 mg/kg pork, respectively), while light and dark LBC in pork inhibited hexanal (0.37 and 0.39 mg/kg pork), octanal (0.017 and 0.021 mg/kg pork), and nonanal (0.036 and 0.048 mg/kg pork) to the same extent as rosemary oleoresin at month 3 (0.30, 0.015, 0.036 mg aldehyde/kg pork, respectively). Thiol content for all treatments remained relatively stable from month 0–3 (0.56–0.96 to 0.67–1.02), while metmyoglobin slightly increased (49–55% to 55–56%) over 3 months. The results suggest that adding coffee neither inhibited nor promoted protein oxidation in cooked pork patties but inhibited lipid oxidation resulting in comparable values to pork with added rosemary oleoresin. Highlights: Pork with coffee exhibited comparable TBARS values to pork with rosemary oleoresin. Aldehydes were lowest with added lyophilized brew compared to whole or spent coffee. Thiol content remained stable for all treatments under frozen conditions. Coffee inhibited lipid oxidation without adverse effects on protein oxidation.