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Full-Text Articles in Life Sciences
Antioxidant Effect Of Spent, Ground, And Lyophilized Brew From Roasted Coffee In Frozen Cooked Pork Patties, Katrina Maryse Malixi Jully, Criselda Toto, Lilian Were
Antioxidant Effect Of Spent, Ground, And Lyophilized Brew From Roasted Coffee In Frozen Cooked Pork Patties, Katrina Maryse Malixi Jully, Criselda Toto, Lilian Were
Food Science Faculty Articles and Research
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 …
Effects Of Degree Of Roast And Application Form Of Incorporated Coffee On Inhibition Of Oxidation In Raw Refrigerated Minced Pork And Sensory Analysis Of Cooked Pork Patties With Added Coffee, Tiffany Hashimoto, Lilian Were, Criselda S. Toto, Fred Caporaso
Effects Of Degree Of Roast And Application Form Of Incorporated Coffee On Inhibition Of Oxidation In Raw Refrigerated Minced Pork And Sensory Analysis Of Cooked Pork Patties With Added Coffee, Tiffany Hashimoto, Lilian Were, Criselda S. Toto, Fred Caporaso
Student Scholar Symposium Abstracts and Posters
Roasted coffee is a source of antioxidants, but antioxidant Maillard reaction products and phenolic compound levels vary depending on degree of roast and form of coffee. The research objective was to evaluate the antioxidant effect of light and dark roasted coffee added to refrigerated minced pork (0.1 g/kg) as spent, ground, and lyophilized brewed coffee. After three weeks, all treated pork samples had TBARS values that were significantly lower than that of the negative control and comparable to rosemary. Metmyoglobin levels of meat treated with dark brew were higher than all other treatments after 3 weeks, while light brew had …