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7 results on '"A. P. B. Fruet"'

1. Effects of the Incorporation of Tannin Extract from Quebracho Colorado Wood on Color Parameters, Lipid Oxidation, and Sensory Attributes of Beef Patties

Author

Ana Paula B. Fruet, Francine M. Giotto, Mozart A. Fonseca, José Laerte Nörnberg, and Amilton S. De Mello

Subjects
beef, condensed tannin, Quebracho, lipid oxidation, color stability, sensory attributes, Chemical technology, TP1-1185
Abstract

The tannin extract of Quebracho Colorado wood (Schinopsis balansae and Schinopsis lorentzii) is rich in proanthocyanidins with demonstrated powerful scavenging activity against free radicals. Currently, this extract is used in the wine industry to improve sensory attributes, stabilize color, and act as a redox buffer. In this study, we hypothesized that condensed tannins from Quebracho Colorado wood could be incorporated into beef patties as a natural antioxidant source to improve shelf life. Patties formulated with tannin extract (0, 0.5%, 1%, and 1.5%) were evaluated for instrumental color, lipid oxidation, and sensory attributes. Patties were displayed under refrigerated aerobic conditions (PVC film) for 6 days for color and lipid oxidation analysis. For sensory analysis, patties were frozen immediately after formulation. Control (0%) samples were redder than samples formulated with 1.5% tannin during the first 4 days of display. For b*, samples formulated with 1.5% tannin were predominantly yellower during display. After day 4, chroma values were higher in samples formulated with 1.5% tannin. The inclusion of tannin extract improved lipid stability, however, levels above 0.5% decreased tenderness, softness, juiciness, and overall desirability of patties.

Published
2020
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2. Oxidative stability of beef from steers finished exclusively with concentrate, supplemented, or on legume-grass pasture

Author

A. P. B. Fruet, A.N.M. De Souza, A. S. De Mello, C.S. Speroni, F. Trombetta, Flávia Santi Stefanello, Diego Prado de Vargas, A.G. Rosado Júnior, C. J. Tonetto, and José Laerte Nörnberg

Subjects
Dietary Fiber, Male, alpha-Tocopherol, Color, Body weight, Poaceae, Pasture, Zea mays, Protein Carbonylation, 0404 agricultural biotechnology, Animal science, Lipid oxidation, Animals, Humans, Animal Husbandry, Muscle, Skeletal, Legume, geography, geography.geographical_feature_category, Chemistry, Myoglobin, 0402 animal and dairy science, food and beverages, Fabaceae, 04 agricultural and veterinary sciences, Hydrogen-Ion Concentration, 040401 food science, 040201 dairy & animal science, Animal Feed, CORN GRAIN, Diet, Red Meat, Metmyoglobin, Dietary Supplements, Animal Nutritional Physiological Phenomena, Cattle, Lipid Peroxidation, Edible Grain, Food Science
Abstract

The objective of this study was to evaluate the effects of three finishing systems based on concentrate and legume-grass pasture on beef. Steers were finished for 91 days with an exclusively whole corn grain-based (GRAIN) diet, grazed on legume-grass pasture plus 1.4% of body weight of whole corn grain supplementation (SUPP), or grazed on legume-grass pasture (PAST) only. Lipid and myoglobin oxidation, pH, objective color, and α-tocopherol concentrations were evaluated on M. longissimus thoracis steaks. Dietary treatments did not affect pH and minimally affected protein carbonylation. Steaks from steers fed GRAIN were less red, showed higher lipid oxidation during retail display, and higher metmyoglobin formation from day 7 to 13 when compared to PAST. Levels of α-tocopherol were higher in steaks from steers fed diets containing legume and grass. Inclusion of roughage in finishing diets is essential to maintain retail color and prevent lipid and myoglobin oxidation.

Published
2018

3. Effects of feeding legume-grass pasture and different concentrate levels on fatty acid profile, volatile compounds, and off-flavor of the M. longissimus thoracis

Author

Jossiê Zamperetti Donadel, Caroline Sefrin Speroni, A. P. B. Fruet, Roger Wagner, A.N.M. De Souza, José Laerte Nörnberg, C. J. Tonetto, F. Trombetta, A. S. De Mello, A.G. Rosado Júnior, and Flávia Santi Stefanello

Subjects
Adult, Adolescent, Avena, Longissimus Thoracis, Forage, Biology, Crossbreed, Pasture, Zea mays, 0404 agricultural biotechnology, Animal science, Lolium, Humans, Muscle, Skeletal, Flavor, Legume, chemistry.chemical_classification, geography, Volatile Organic Compounds, geography.geographical_feature_category, Fatty Acids, 0402 animal and dairy science, Fatty acid, 04 agricultural and veterinary sciences, 040401 food science, 040201 dairy & animal science, Animal Feed, CORN GRAIN, Diet, Red Meat, chemistry, Taste, Trifolium, Edible Grain, Food Science
Abstract

Pasture-finished beef is becoming more popular among consumers due to concerns related to fatty acid content and sustainable practices. The effects of finishing crossbred steers on legume-grass pasture comprised of oats, ryegrass, and clover (PAST), legume-grass pasture plus whole corn grain (WCG) supplementation (SUPP), and only with WCG (GRAIN) on fatty acids profile, volatile compounds, sensory, and texture attributes were studied. Pasture diets (PAST and SUPP) led to lower n-6/n-3 ratio (P 0.001), and highest deposition of C18:2 cis-9 trans-11 (P 0.001) in the lean. Beef from steers fed GRAIN had the highest values of volatile compounds associated with lipid oxidation. Off-flavor intensity was significantly greater on beef from steers fed GRAIN when compared to PAST. Overall, muscles from steers finished on PAST and SUPP showed similar attributes but differ when compared to GRAIN. The presence of forage is essential to improve fatty acid profile, decrease volatile compounds associated with lipid oxidation, and minimize off-flavor.

Published
2017

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