Keywords
phytic acid
antioxidant
hamburger
shelf life
How to Cite
Abstract
This study evaluated the effects of addition of phytic acid on the color and the shelf life indicators in hamburger-type meat product. Products prepared from three phytic acid treatments (0.08, 0.10 and 0.20%) and one standard with addition of sodium erythorbate (0.10%) were stored at -20 ºC for 90 days, and the samples were periodically analyzed every 15 days. The standard treatment was mostly effective in maintaining color during the initial stages, while the treatment with 0.20% of phytic acid showed lowest variation and highest intensity of color at the final period of storage. The pH values did not show significant difference and remained adequate for the product. The values of reactive substances to thiobarbituric acid showed an initial anomalous behavior, but they became stable after 30 days in the presence of different concentrations of phytic acid, and maintained significantly low values when compared with the standard product. These findings suggest a potential use of phytic acid addition into hamburger-type meat product.
References
1. Verbsky JW, Wilson MV, Kisseleva MV, Marjerus PW, Wente SR. The Synthesis of Inositol Hexakisphosphate. J Biol Chem. 2002;277(35):31857-62.
2. Cúneo F, Amaya-Farfan J, Carraro F. Distribuição dos fitatos em farelo de arroz estabilizado com fitase exógena. Ciênc Tecnol Aliment. 2000;20(1):94-8.
3. Febles CI, Arias A, Hardisson A, Rodríguez-Álvarez C, Sierra A. Phytic acid level in infant flours. Food Chem. 2001;74(4):437-41.
4. Wyatt CJ, Triana-Tejas A. Soluble and insoluble Fe, Zn, Ca and phytates in foods commonly consumed in Northern México. J Agr Food Chem. 1994;42(10):2204-9.
5. Somasundar P, Riggs DR, Jackson BJ, Cunningham C, Vona-Davis L, McFadden DW. Inositol hexaphosphate (IP6): a novel treatment for pancreatic cancer. J Surg Res. 2005;126(2):199-203.
6. Rizvi I, Riggs DR, Jackson BJ, Ng A, Cunningham C, McFadden DW. Inositol hexaphosphate (IP6) inhibits cellular proliferation in melanoma. J Surg Res. 2006;133(1):3-6.
7. Verghese M, Rao DR, Chawan CB, Walker LT, Shackelford L. Anticarcinogenic effect of phytic acid (IP6): apoptosis as a possible mechanism of actions. Food Sci Technol-Leb. 2006;39(10):1093-8.
8. Xu Q, Kanthasamy AG, Reddy MB. Neuroprotective effect of the natural iron chelator, phytic acid in a cell culture model of Parkinson’s disease. Toxicol. 2008;245(1/2):101-8.
9. Grases F, Perelló J, Prietto RM, Simonet BM, Torres JJ. Dietary myo-inositol hexaphosphate prevents dystrophic calcifications in soft tissues: a pilot study in wistar rats. Life Sci. 2004;75(1):11-9.
10. Soares AL. Ação de ácido fítico e vitamina E na oxidação lipídica e aroma de requentado em filés de peito de frango [dissertação de mestrado]. Londrina (PR): Universidade Estadual de Londrina; 1999.
11. Chelh I, Gatellier P, Santé-Lhoutellier V. Characterization of fluorescent Schiff bases formed during oxidation of pig myofibrils. Meat Sci. 2007;76(2):210-5.
12. Georgantelis D, Blekas G, Katikou P, Ambrosiadis I, Fletouris DJ. Effect of rosemary extract, chitosan and a-tocopherol on lipid oxidation and colour stability during frozen storage of beef burgers. Meat Sci. 2007;75(2):256-64.
13. Fernández-López J, Sevilla L, Sayas-Barberá E, Navarro C, Marin F, Pérez-Alvarez JA. Evaluation of the antioxidant potential of hyssop (Hyssopus officinalis L.) extracts in cooked pork meat. J Food Sci. 2003;68(2):660-4.
14. Graf E, Empson KL, Eaton JW. Phytic acid. A natural antioxidant. J Biol Chem. 1987;262(24):11647-50.
15. Lee BJ, Hendricks DG, Cornforth DP. Antioxidant effects of carnosine and phytic acid in model beef system. J Food Sci. 1998;63(3):394-8.
16. Ramalho VC, Jorge N. Antioxidantes utilizados em óleos, gorduras e alimentos gordurosos. Quím Nova. 2006;29(4):755-60.
17. Stodolak B, Starzynska A, Czysczon M, Zyla K. The effect of phytic acid on oxidative stability of raw and cooked meat. Food Chem. 2007;101(3):1041-5.
18. Reddy NR, Pierson MD, Sathe SK, Salunkhe DK. Phytates in Cereals and Legumes. Boca Raton: CRC Press; 1989.
19. St Angelo AJ. Lipidic oxidation in foods. Crit Rev Food Sci Nutr. 1996;36(3):175-224.
20. Terra NN. Apontamentos de tecnologia de carnes. São Leopoldo: Unisinos; 1998.
21. Brasil. Ministério da Agricultura, Pecuária e Abastecimento. Instrução Normativa nº 20, de 31 de julho de 2000. Aprova o Regulamento Técnico de Identidade e Qualidade de Almôndega, de Apresuntado, de Fiambre, de Hambúrguer, de Kibe, de Presunto Cozido e de Presunto. Diário Oficial [da] República Federativa do Brasil. Brasília, DF, 3 ago. 2000. Seção 1, nº149. p.7-12.
22. Brasil. Ministério da Saúde. Portaria nº 1002/1004, de 11 de dezembro de 1998. Aprova o Regulamento Técnico sobre Atribuição de Função de Aditivos, Aditivos e seus Limites Máximos de Uso para a Categoria 8 – Carnes e Produtos Cárneos. Diário Oficial [da] República Federativa do Brasil. Brasília, DF, 14 dez. 1998. Seção 1, nº239-E. p.28-34.
23. AACC. American Association of Cereal Chemists; Approved Methods. 10th ed. Saint Paul, 2000.
24. Terra NN, Brum MAR. Carne e seus derivados. Técnicas de controle de qualidade. São Paulo: Nobel; 1988.
25. Bragagnolo N, Danielsen B, Skibsted LH. Effect of rosemary on lipid oxidation. Eur Food Res Technol. 2005;221(5):610-5.
26. Ghiretti GP, Zanardi E, Novelli E, Camparini G, Dazzi G, Madarena G, Chizzolini R. Comparative evaluation of some antioxidants in salame milano and mortadella production. Meat Sci. 1997;47(1/2):167-76.
27. Man JM. Principles of food chemistry. 3rd ed. Gaithersburg: Aspen; 1999.
28. Fellows PJ. Food processing technology. Principles and practice. 2nd ed. Boca Raton: CRC Press; 2000.
29. Daniel AP. Emprego de fibras e amido de aveia ( Avena sativa L.) modificado em produtos cárneos [dissertação de mestrado]. Santa Maria (RS): Universidade Federal de Santa Maria; 2006.
30. Souza MAA. Casca da batata inglesa (Solanum tuberosum) na proteção antioxidante da carne de frango [dissertação de mestrado]. Santa Maria (RS): Universidade Federal de Santa Maria; 2006.
31. Lee JB, Hendricks DG. Phytic acid protective effect against beef round muscle lipid peroxidation. J Food Sci. 1995;60(2):241-4.
32. Quirrenbach HR, Kanumfre F, Rosso ND, Carvalho Filho MA. Comportamento do ácido fítico na presença de Fe (II) e Fe (III). Ciênc Tecnol Aliment. 2009;29(1):24-32.
This work is licensed under a Creative Commons Attribution 4.0 International License.
Copyright (c) 2011 Instituto Adolfo Lutz Journal