The pasture system improves natural antioxidants and functional lipids while reducing lipid peroxidation in Ctenopharyngodon idella (grass carp) burgers during storage
C. idella burgers made from a pasture-based system provide a natural method for producing high-quality fish products, resulting in meat enriched with polyunsaturated fatty acids, particularly EPA and DHA, as well as fat-soluble vitamins and antioxidants. In this study, C. idella meat burgers were ma...
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| Format: | info:ar-repo/semantics/artículo |
| Language: | Inglés |
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Elservier
2025
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| Online Access: | http://hdl.handle.net/20.500.12123/21260 https://www.sciencedirect.com/science/article/abs/pii/S0308814624035167 https://doi.org/10.1016/j.foodchem.2024.141866 |
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| author | Montenegro, Luciano Federico Perez, Carolina Daiana Rossetti, Luciana Cunzolo, Sebastián Abel Rizzo, Sergio Anibal Descalzo, Adriana Maria |
| author_browse | Cunzolo, Sebastián Abel Descalzo, Adriana Maria Montenegro, Luciano Federico Perez, Carolina Daiana Rizzo, Sergio Anibal Rossetti, Luciana |
| author_facet | Montenegro, Luciano Federico Perez, Carolina Daiana Rossetti, Luciana Cunzolo, Sebastián Abel Rizzo, Sergio Anibal Descalzo, Adriana Maria |
| author_sort | Montenegro, Luciano Federico |
| collection | INTA Digital |
| description | C. idella burgers made from a pasture-based system provide a natural method for producing high-quality fish products, resulting in meat enriched with polyunsaturated fatty acids, particularly EPA and DHA, as well as fat-soluble vitamins and antioxidants. In this study, C. idella meat burgers were made from two types of diets: pasture-based (PS) and grain-based (GS). A total of 36 burgers were stored in plastic trays (three burgers per tray; 12 trays per group), in a refrigeration chamber at 4 °C ± 0.1 °C for 120 h to conduct a shelf-life experiment comparing the meats. Initial fatty acid profile and nutritional composition were determined at 0 h. Additionally, fat-soluble vitamins, antioxidants, TBA, and FRAP were measured at 0, 24, 48, 72, 96, and 120 h. PS burgers exhibited higher concentrations of n-3 LC-PUFAs, vitamins, antioxidants, except for gamma-tocopherol, and FRAP than GS burgers (P < 0.05), while GS burgers had higher TBA and γ-tocopherol (P < 0.05). Both burgers experienced vitamin reduction during storage, with PS burgers maintaining higher concentrations. Vitamin decline correlated with increased oxidation (TBA) in both burger types. These results suggest that pasture-fed burgers have longer shelf life than GS burgers due to reduced oxidation and enhanced stability of bioactive compounds. |
| format | info:ar-repo/semantics/artículo |
| id | INTA21260 |
| institution | Instituto Nacional de Tecnología Agropecuaria (INTA -Argentina) |
| language | Inglés |
| publishDate | 2025 |
| publishDateRange | 2025 |
| publishDateSort | 2025 |
| publisher | Elservier |
| publisherStr | Elservier |
| record_format | dspace |
| spelling | INTA212602025-02-14T11:07:33Z The pasture system improves natural antioxidants and functional lipids while reducing lipid peroxidation in Ctenopharyngodon idella (grass carp) burgers during storage Montenegro, Luciano Federico Perez, Carolina Daiana Rossetti, Luciana Cunzolo, Sebastián Abel Rizzo, Sergio Anibal Descalzo, Adriana Maria Fish Keeping Quality Pastures Bioactive Food Compounds Lipid Peroxidation Grain Pescado Ctenopharyngodon idella Aptitud para la Conservación Pastizales Compuesto Alimentario Bioactivo Peroxidación Lipídica Grano Fish Burger Hamburguesa de Pescado Grass Carp Carpa herbívora C. idella burgers made from a pasture-based system provide a natural method for producing high-quality fish products, resulting in meat enriched with polyunsaturated fatty acids, particularly EPA and DHA, as well as fat-soluble vitamins and antioxidants. In this study, C. idella meat burgers were made from two types of diets: pasture-based (PS) and grain-based (GS). A total of 36 burgers were stored in plastic trays (three burgers per tray; 12 trays per group), in a refrigeration chamber at 4 °C ± 0.1 °C for 120 h to conduct a shelf-life experiment comparing the meats. Initial fatty acid profile and nutritional composition were determined at 0 h. Additionally, fat-soluble vitamins, antioxidants, TBA, and FRAP were measured at 0, 24, 48, 72, 96, and 120 h. PS burgers exhibited higher concentrations of n-3 LC-PUFAs, vitamins, antioxidants, except for gamma-tocopherol, and FRAP than GS burgers (P < 0.05), while GS burgers had higher TBA and γ-tocopherol (P < 0.05). Both burgers experienced vitamin reduction during storage, with PS burgers maintaining higher concentrations. Vitamin decline correlated with increased oxidation (TBA) in both burger types. These results suggest that pasture-fed burgers have longer shelf life than GS burgers due to reduced oxidation and enhanced stability of bioactive compounds. Las hamburguesas de C. idella elaboradas a partir de un sistema basado en pasturas proporcionan un método natural para producir productos pesqueros de alta calidad, lo que da como resultado una carne enriquecida con ácidos grasos poliinsaturados, particularmente EPA y DHA, así como vitaminas liposolubles y antioxidantes. En este estudio, las hamburguesas de carne de C. idella se elaboraron a partir de dos tipos de dietas: a base de pasturas (PS) y a base de granos (GS). Se almacenaron un total de 36 hamburguesas en bandejas de plástico (tres hamburguesas por bandeja; 12 bandejas por grupo), en una cámara de refrigeración a 4 °C ± 0,1 °C durante 120 h para realizar un experimento de vida útil comparando las carnes. El perfil inicial de ácidos grasos y la composición nutricional se determinaron a las 0 h. Además, se midieron las vitaminas liposolubles, los antioxidantes, el TBA y el FRAP a las 0, 24, 48, 72, 96 y 120 h. Las hamburguesas PS exhibieron concentraciones más altas de n-3 LC-PUFAs, vitaminas, antioxidantes, excepto gamma-tocoferol y FRAP que las hamburguesas GS ( P < 0,05), mientras que las hamburguesas GS tuvieron mayor TBA y γ-tocoferol ( P < 0,05). Ambas hamburguesas experimentaron una reducción de vitaminas durante el almacenamiento, y las hamburguesas PS mantuvieron concentraciones más altas. La disminución de vitaminas se correlacionó con una mayor oxidación (TBA) en ambos tipos de hamburguesas. Estos resultados sugieren que las hamburguesas alimentadas con pasto tienen una vida útil más larga que las hamburguesas GS debido a la oxidación reducida y la estabilidad mejorada de los compuestos bioactivos. Instituto Investigación Tecnología de Alimentos (ITA) Fil: Montenegro, Luciano Federico. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Investigación Tecnología de Alimentos; Argentina. Fil: Montenegro, Luciano Federico. Instituto de Ciencia y Tecnología de los Sistemas Alimentarios Sustentables (ICyTeSAS) UEDD INTA-CONICET; Argentina. Fil: Montenegro, Luciano Federico. Universidad Nacional de Lomas de Zamora. Facultad de Ciencias Agrarias; Argentina. Fil: Perez, Carolina Daiana. Consejo Nacional de Investigaciones Científicas y Técnicas de Argentina; Argentina. Fil: Perez, Carolina Daiana. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Instituto de Ciencia y Tecnología de Alimentos y Ambiente (INCITAA). Grupo de Investigación en Ingeniería en Alimentos (GIIA); Argentina Fil: Rossetti, Luciana. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Investigación Tecnología de Alimentos; Argentina. Fil: Rossetti, Luciana. Instituto de Ciencia y Tecnología de los Sistemas Alimentarios Sustentables (ICyTeSAS) UEDD INTA-CONICET; Argentina Fil: Cunzolo, Sebastián Abel. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Investigación Tecnología de Alimentos; Argentina. Fil: Cunzolo, Sebastián Abel. Instituto de Ciencia y Tecnología de los Sistemas Alimentarios Sustentables (ICyTeSAS) UEDD INTA-CONICET; Argentina. Fil: Rizzo, Sergio Anibal. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Investigación Tecnología de Alimentos; Argentina. Fil: Rizzo, Sergio Anibal. Instituto de Ciencia y Tecnología de los Sistemas Alimentarios Sustentables (ICyTeSAS) UEDD INTA-CONICET; Argentina Fil: Descalzo, Adriana Maria. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Investigación Tecnología de Alimentos; Argentina. Fil: Descalzo, Adriana Maria. Instituto de Ciencia y Tecnología de los Sistemas Alimentarios Sustentables (ICyTeSAS) UEDD INTA-CONICET; Argentina. Fil: Descalzo, Adriana María. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. 2025-02-14T10:44:37Z 2025-02-14T10:44:37Z 2025-02-01 info:ar-repo/semantics/artículo info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion http://hdl.handle.net/20.500.12123/21260 https://www.sciencedirect.com/science/article/abs/pii/S0308814624035167 0308-8146 https://doi.org/10.1016/j.foodchem.2024.141866 eng info:eu-repo/semantics/restrictedAccess http://creativecommons.org/licenses/by-nc-sa/4.0/ Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0) application/pdf Elservier Food Chemistry 464 (3) : 141866 (February 2025). |
| spellingShingle | Fish Keeping Quality Pastures Bioactive Food Compounds Lipid Peroxidation Grain Pescado Ctenopharyngodon idella Aptitud para la Conservación Pastizales Compuesto Alimentario Bioactivo Peroxidación Lipídica Grano Fish Burger Hamburguesa de Pescado Grass Carp Carpa herbívora Montenegro, Luciano Federico Perez, Carolina Daiana Rossetti, Luciana Cunzolo, Sebastián Abel Rizzo, Sergio Anibal Descalzo, Adriana Maria The pasture system improves natural antioxidants and functional lipids while reducing lipid peroxidation in Ctenopharyngodon idella (grass carp) burgers during storage |
| title | The pasture system improves natural antioxidants and functional lipids while reducing lipid peroxidation in Ctenopharyngodon idella (grass carp) burgers during storage |
| title_full | The pasture system improves natural antioxidants and functional lipids while reducing lipid peroxidation in Ctenopharyngodon idella (grass carp) burgers during storage |
| title_fullStr | The pasture system improves natural antioxidants and functional lipids while reducing lipid peroxidation in Ctenopharyngodon idella (grass carp) burgers during storage |
| title_full_unstemmed | The pasture system improves natural antioxidants and functional lipids while reducing lipid peroxidation in Ctenopharyngodon idella (grass carp) burgers during storage |
| title_short | The pasture system improves natural antioxidants and functional lipids while reducing lipid peroxidation in Ctenopharyngodon idella (grass carp) burgers during storage |
| title_sort | pasture system improves natural antioxidants and functional lipids while reducing lipid peroxidation in ctenopharyngodon idella grass carp burgers during storage |
| topic | Fish Keeping Quality Pastures Bioactive Food Compounds Lipid Peroxidation Grain Pescado Ctenopharyngodon idella Aptitud para la Conservación Pastizales Compuesto Alimentario Bioactivo Peroxidación Lipídica Grano Fish Burger Hamburguesa de Pescado Grass Carp Carpa herbívora |
| url | http://hdl.handle.net/20.500.12123/21260 https://www.sciencedirect.com/science/article/abs/pii/S0308814624035167 https://doi.org/10.1016/j.foodchem.2024.141866 |
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