Grape skin flour obtained from wine processing as an antioxidant in beef burgers

被引：21

作者：

de Alencar, Maria Gracileide ^{[1
]}

de Quadros, Cedenir Perreira ^{[2
]}

Lima Pedrosa Luna, Aridson Luiz ^{[3
]}

Neto, Acacio Figueiredo ^{[4
]}

da Costa, Mateus Matiuzzi ^{[1
]}

Avila Queiroz, Mario Adriano ^{[1
]}

Leandro de Carvalho, Francisco Allan ^{[1
]}

da Silva Araujo, David Hans ^{[3
]}

Gois, Glayciane Costa ^{[1
]}

dos Anjos Santos, Victoria Laysna ^{[5
]}

da Silva Filho, Jose Renaldo Vilar ^{[3
]}

de Souza Rodrigues, Rafael Torres ^{[1
]}

机构：

[1] Univ Fed Vale Sao Francisco Univasf, Dept Anim Sci, BR-56300000 Petrolina, PE, Brazil

[2] Univ Fed Vale Sao Francisco Univasf, Dept Pharmaceut Sci, BR-56304917 Petrolina, PE, Brazil

[3] Univ Fed Vale Sao Francisco Univasf, Dept Vet Sci Semiarid, BR-56300000 Petrolina, PE, Brazil

[4] Univ Fed Vale Sao Francisco Univasf, Dept Agr Engn, BR-48902300 Juazeiro, BA, Brazil

[5] Univ Fed Rural Pernambuco UFRPE, Northeast Biotechnol Network RENORBIO, BR-52171900 Recife, PE, Brazil

来源：

MEAT SCIENCE | 2022年 / 194卷

关键词：

Grape waste; Lipid peroxidation; Meat products; Natural additive; PHENOLIC-COMPOUNDS; DIETARY FIBER; QUALITY CHARACTERISTICS; NATURAL ANTIOXIDANTS; SENSORY PROPERTIES; POMACE POWDER; MEAT QUALITY; BY-PRODUCTS; EXTRACTION; RED;

D O I：

10.1016/j.meatsci.2022.108963

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The objective of this study was to determine the best level of wine making by-product meal (WBM) as a natural antioxidant to replace butylhydroxytoluene (BHT) in beef burger stored at -20 degrees C for up to 120 days. The treatments consisted of control (basic formulation - BF, without antioxidant); BF with BHT; and BF with WBM0.5, WBM1.0, WBM1.5, and WBM2.0, with 0.5, 1.0, 1.5 and 2.0 g WBM/100 g BF, respectively. Up to 60 days of storage, the lipid oxidation value between BHT and WBM0.5 treatments did not differ and were lower than the values presented by the other treatments. On day 90 and 120, the lipid oxidation values of treatments BHT, WBM0.5, and WBM1.0 did not differ and were lower than the values presented by WBM1.5 and WBM2.0 treatments. Burgers from all treatments with WBM inclusion had crude fiber values above 3 g/100 g. WBM1.5 and WBM2.0 treatments had the worst scores for appearance, aroma, juiciness and tenderness, in addition to the highest cooking losses. WBM can be used at up to 1 g/100 g to replace BHT in frozen beef burgers. Higher levels of WBM inclusion increased lipid oxidation and negatively affected the sensory quality of burgers.

引用

页数：13

共 67 条

[1] QUALITY CHARACTERISTICS OF BEEF HAMBURGER ENRICHED WITH RED GRAPE POMACE POWDER DURING FREEZING STORAGE [J].

Abdelhakam, O. ;

Elsebaie, E. ;

Gouda, M. ;

Ghazi, A. .

SLOVENIAN VETERINARY RESEARCH, 2019, 56 :333-340

[2] Interaction study of dietary fibers (pectin and cellulose) with meat proteins using bioinformatics analysis: An In-Silico study [J].

Ahmad, Syed Sayeed ;

Khalid, Mohammad ;

Younis, Kaiser .

LWT-FOOD SCIENCE AND TECHNOLOGY, 2020, 119

[3]

AMSA, 1995, RES GUID COOK SENS E

[4]

[Anonymous], 1997, 231997 CACGL FAO

[5]

[Anonymous], 2017, OFFICIAL METHODS REC, V7th

[6]

AOAC, 1990, Official methods of analysis, V15

[7]

Bennemann G. D., 2018, BRAZ J FOOD TECHNOL, V21, DOI [10.1590/1981-6723.20517, DOI 10.1590/1981-6723.20517]

[8] Antioxidant dietary fibre from grape pomace flour or extract: Does it make any difference on the nutritional and functional value? [J].

Beres, Carolina ;

Freitas, Suely Pereira ;

de Oliveira Godoy, Ronoel Luiz ;

Rodrigues de Oliveira, Denize Cristine ;

Deliza, Rosires ;

Iacomini, Marcello ;

Mellinger-Silva, Caroline ;

Correa Cabral, Lourdes Maria .

JOURNAL OF FUNCTIONAL FOODS, 2019, 56 :276-285

[9] Effect of rosemary (Rosmarinus officinalis) antioxidant in industrial processing of frozen-mixed hamburger during shelf life [J].

Borella, Tuanny Goellner ;

Peccin, Michele Miotto ;

Mazon, Jaine Micheli ;

Roman, Silvane Souza ;

Cansian, Rogerio Luis ;

Alvarado Soares, Monica Beatriz .

JOURNAL OF FOOD PROCESSING AND PRESERVATION, 2019, 43 (09)

[10]

Bourne M.C., 2002, Food Texture and Viscosity, V2nd ed., P1, DOI DOI 10.1016/B978-012119062-0/50001-2

← 1 2 3 4 5 6 7 →