Fernandes, R.P.P.a
,
,
a
Department of Basic Sciences, College of Animal Science and Food
Engineering, University of São Paulo (FZEA/USP), Avenida Duque de Caxias
Norte 225, Jardim Elite, Pirassununga, São Paulo, Brazil
b Department of Food Engineering, FZEA/USP, Avenida Duque de Caxias Norte 225, Jardim Elite, Pirassununga, São Paulo, Brazil
c Centro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, San Cibrán das Viñas, Rúa Galicia No 4, Ourense, Spain
b Department of Food Engineering, FZEA/USP, Avenida Duque de Caxias Norte 225, Jardim Elite, Pirassununga, São Paulo, Brazil
c Centro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, San Cibrán das Viñas, Rúa Galicia No 4, Ourense, Spain
Abstract
The aim of this study
was to evaluate the effects of oregano natural extract added to sheep
burgers packaged in a modified atmosphere for 20 days at 2 ± 1 °C,
seeking antioxidant properties and healthiness appeal. Antioxidant
capacity of the oregano extract was determined by Folin-Ciocalteau,
DPPH<sup/> and FRAP methods. Three treatments of burgers were
prepared: without antioxidant (control, CO), with 50 ppm BHT and with
1000 ppm oregano extract (ORE). The proximate composition (moisture,
fat, protein and ash) of the meat product was determined and its
stability was assessed through physicochemical (pH value, colour, lipid
and protein oxidation, free fatty acids and volatile compounds profile),
microbiological [total viable counts (TVC), Pseudomonas spp.,
Enterobacteriaceae, lactic acid bacteria (LAB)] and sensory analysis
(5-point rating scale). ORE treatment presented similar counts of TVC
and LAB and, also, an equivalent capacity to slow lipid and protein
oxidation after 20 days, in comparison to BHT. The total amount of
volatile compounds increased during storage (P < 0.01) and all
treatments showed a decrease (P < 0.001) on a* value. However, δE0-20
was higher (P < 0.05) for CO treatment, indicating visual colour
changes perceived by consumers. The presence of natural extract
prevented the loss of sensory qualities in sheep burgers up to 15 days
of storage, being that changes in off-odour were consistent with the
microbial results that indicate burgers spoilage. In conclusion, oregano
extract presented antioxidant effects quite similar to BHT and thus,
can be considered a viable solution for the production of sheep burgers
with a healthier appeal. © 2015 Elsevier Ltd.
Author keywords
Colour parameters; Natural antioxidant; Origanum vulgare; Ovine; Sensorial analysis; Shelf life
ISSN: 09567135
CODEN: FOOCESource Type: Journal
Original language: English
DOI: 10.1016/j.foodcont.2015.11.027Document Type: Article
Publisher: Elsevier Ltd
