Synergistic effects evaluation of jabuticaba and strawberry extracts on oxidative stability of pork burgers.

Autor: Da Silva RDCS; Department of Food Technology and Science, Rural Sciences Center, Federal University of Santa Maria (UFSM), Santa Maria, RS, Brazil., Camponogara JA; Department of Food Technology and Science, Rural Sciences Center, Federal University of Santa Maria (UFSM), Santa Maria, RS, Brazil., Farias CAA; Department of Food Technology and Science, Rural Sciences Center, Federal University of Santa Maria (UFSM), Santa Maria, RS, Brazil., Dos Reis AR; Department of Food Technology and Science, Rural Sciences Center, Federal University of Santa Maria (UFSM), Santa Maria, RS, Brazil., Dos Santos BA; Department of Food Technology and Science, Rural Sciences Center, Federal University of Santa Maria (UFSM), Santa Maria, RS, Brazil., Pinton MB; Department of Food Technology and Science, Rural Sciences Center, Federal University of Santa Maria (UFSM), Santa Maria, RS, Brazil., Corrêa LP; Department of Food Technology and Science, Rural Sciences Center, Federal University of Santa Maria (UFSM), Santa Maria, RS, Brazil., Campagnol PCB; Department of Food Technology and Science, Rural Sciences Center, Federal University of Santa Maria (UFSM), Santa Maria, RS, Brazil., Dantas GA; Department of Microbiology and Parasitology, Health Sciences Center, Federal University of Santa Maria (UFSM), Santa Maria, RS, Brazil., Santos RCV; Department of Microbiology and Parasitology, Health Sciences Center, Federal University of Santa Maria (UFSM), Santa Maria, RS, Brazil., Ballus CA; Department of Food Technology and Science, Rural Sciences Center, Federal University of Santa Maria (UFSM), Santa Maria, RS, Brazil., Barcia MT; Department of Food Technology and Science, Rural Sciences Center, Federal University of Santa Maria (UFSM), Santa Maria, RS, Brazil. Electronic address: milene.barcia@ufsm.br.
Jazyk: angličtina
Zdroj: Meat science [Meat Sci] 2024 Oct 10; Vol. 219, pp. 109685. Date of Electronic Publication: 2024 Oct 10.
DOI: 10.1016/j.meatsci.2024.109685
Abstrakt: This study aimed to verify whether the combined application of jabuticaba and strawberry extracts at five different concentrations could enhance oxidative stability and microbiological quality of pork burgers over 12 days of storage at 4 °C. The anthocyanins in these extracts were quantified by HPLC-DAD and identified by LC-MS/MS. Pelargonidin-3-glucoside was highlighted as the predominant anthocyanin in jabuticaba extract, while cyanidin-3-glucoside was the main constituent in strawberry extract. The extracts did not exhibit antimicrobial activity but demonstrated significant antioxidant activity. The treatment with the 0.75:0.25 (jabuticaba:strawberry extract) level showed a pH evolution during storage similar to the control (without extract). Additionally, the combination of jabuticaba and strawberry extracts, particularly at the 75:25 levels, indicated lower TBARS values, characterized by the decreased presence of rancid aroma at the end of the storage period. This extract combination level also preserved the burgers' color, evidenced by the lower ΔE values during storage.
Competing Interests: Declaration of competing interest The author has no conflicts of interest.
(Copyright © 2024 Elsevier Ltd. All rights reserved.)
Databáze: MEDLINE
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