<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>2007-1124</journal-id>
<journal-title><![CDATA[Revista mexicana de ciencias pecuarias]]></journal-title>
<abbrev-journal-title><![CDATA[Rev. mex. de cienc. pecuarias]]></abbrev-journal-title>
<issn>2007-1124</issn>
<publisher>
<publisher-name><![CDATA[Instituto Nacional de Investigaciones Forestales, Agrícolas y Pecuarias]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S2007-11242022000200323</article-id>
<article-id pub-id-type="doi">10.22319/rmcp.v13i2.5759</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Efecto de extractos naturales sobre la estabilidad oxidativa de hamburguesas de carne de cerdo durante el almacenamiento refrigerado]]></article-title>
<article-title xml:lang="en"><![CDATA[Effect of natural extracts on the oxidative stability of pork hamburgers during refrigerated storage]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Graciano Cristóbal]]></surname>
<given-names><![CDATA[María Josefina]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Rodríguez Carpena]]></surname>
<given-names><![CDATA[Javier Germán]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Sumaya Martínez]]></surname>
<given-names><![CDATA[María Teresa]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Balois Morales]]></surname>
<given-names><![CDATA[Rosendo]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Jiménez Ruiz]]></surname>
<given-names><![CDATA[Edgar Iván]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Rosales]]></surname>
<given-names><![CDATA[Pedro Ulises Bautista]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Autónoma de Nayarit Secretaría de Investigación y Posgrado ]]></institution>
<addr-line><![CDATA[Tepic Nayarit]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Centro de Investigación y Transferencia Tecnológica  ]]></institution>
<addr-line><![CDATA[Tepic Nayarit]]></addr-line>
<country>Mexico</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>06</month>
<year>2022</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>06</month>
<year>2022</year>
</pub-date>
<volume>13</volume>
<numero>2</numero>
<fpage>323</fpage>
<lpage>339</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S2007-11242022000200323&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S2007-11242022000200323&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S2007-11242022000200323&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen Se evaluó el efecto de tres extractos naturales elaborados a base de especias culinarias con actividad antioxidante, sobre la estabilidad oxidativa de lípidos y proteínas, cambios de color, y calidad sensorial de carne de cerdo cocinada durante 12 días de almacenamiento refrigerado. Se elaboraron sistemas modelo tipo hamburguesa con el músculo Longissimus thoracis et lomborum, grasa dorsal, sal, agua y el extracto correspondiente. La actividad antioxidante de los extractos se determinó mediante los métodos DPPH y ABTS+, mientras que la oxidación de lípidos y proteínas por TBA-RS y DNPH respectivamente. Para la evaluación de color se utilizaron los parámetros de luminosidad (L*) y ángulo Hue (°h). El análisis sensorial se realizó con un panel no entrenado, el cual evaluó los atributos de sabor, color, olor y textura. El procesamiento estadístico de los datos obtenidos de actividad antioxidante, oxidación lipídica y proteica, así como de color se realizaron mediante un análisis de varianza. La evaluación sensorial fue procesada con estadística no paramétrica. El extracto dos presentó la mayor actividad antioxidante (P&#8804;0.05); los tres extractos lograron inhibir (P&#8804;0.05) la oxidación de lípidos en las hamburguesas (P&#8804;0.05); sin embargo, ninguno de los tres extractos logró inhibir la oxidación proteica. Tampoco hubo diferencias (P&#8805;0.05) respecto al parámetro de L*, mientras que los valores de °h mostraron que los tres extractos lograron conservar el color de las hamburguesas cocinadas durante el almacenamiento refrigerado. Finalmente, la evaluación sensorial evidenció que ninguno de los tres extractos alteró la calidad organoléptica de las hamburguesas.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract The effect of three natural extracts made from culinary spices with antioxidant activity on the oxidative stability of lipids and proteins, color changes, and sensory quality of cooked pork during 12 days of refrigerated storage was evaluated. Hamburger-type model systems were made with the Longissimus thoracis et lomborum muscle, dorsal fat, salt, water and the corresponding extract. The antioxidant activity of the extracts was determined by the DPPH and ABTS+ methods, while the oxidation of lipids and proteins by TBA-RS and DNPH, respectively. For the color evaluation, the parameters of luminosity (L*) and Hue angle (°h) were used. The sensory analysis was carried out with an untrained panel, which evaluated the attributes of taste, color, smell and texture. The statistical processing of the data obtained on antioxidant activity, lipid and protein oxidation, as well as color, was performed by an analysis of variance. The sensory evaluation was processed with nonparametric statistics. Extract two had the highest antioxidant activity (P&#8804;0.05); the three extracts managed to inhibit (P&#8804;0.05) lipid oxidation in the hamburgers (P&#8804;0.05); however, none of the three extracts managed to inhibit protein oxidation. There were also no differences (P&#8805;0.05) with respect to the L* parameter, while the values of °h showed that the three extracts managed to preserve the color of the cooked hamburgers during refrigerated storage. Finally, the sensory evaluation showed that none of the three extracts altered the organoleptic quality of the hamburgers.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[Extractos naturales]]></kwd>
<kwd lng="es"><![CDATA[Especias culinarias]]></kwd>
<kwd lng="es"><![CDATA[Antioxidantes]]></kwd>
<kwd lng="es"><![CDATA[Oxidación lipídica]]></kwd>
<kwd lng="es"><![CDATA[Oxidación proteica]]></kwd>
<kwd lng="en"><![CDATA[Natural Extracts]]></kwd>
<kwd lng="en"><![CDATA[Culinary Spices]]></kwd>
<kwd lng="en"><![CDATA[Antioxidants]]></kwd>
<kwd lng="en"><![CDATA[Lipid Oxidation]]></kwd>
<kwd lng="en"><![CDATA[Protein Oxidation]]></kwd>
</kwd-group>
</article-meta>
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