Improving the shelf life of chicken burgers using Octopus vulgaris and Dosidicus gigas skin pigment extracts

Autor: Dania Marisol Esparza-Espinoza, Carmen María López-Saiz, Norma Violeta Parra-Vergara, Josafat Marina Ezquerra-Brauer, José Luis Cárdenas-López, Maribel Plascencia-Jatomea, Ángel A. Carbonell-Barrachina
Rok vydání: 2022
Předmět:
Zdroj: Food Science and Technology (2021)
Food Science and Technology v.42 2022
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Volume: 42, Article number: e18221, Published: 20 AUG 2021
Food Science and Technology, Issue: ahead, Published: 20 AUG 2021
ISSN: 1678-457X
0101-2061
DOI: 10.1590/fst.18221
Popis: In this work, an innovative strategy for raw chicken burger preservation, based on methanol–HCl extracts of octopus (Octopus vulgaris) (OVE) and squid (Dosidicus gigas) (DGE) skin pigments, was evaluated at 4 °C for 12 days. Burgers were prepared and divided into six groups: the control without any extract (CON), the control with 0.03% α-tocopherol (CET), and those containing 0.05% (OVE1, DGE1) and 0.1% (OVE2, DGE2) octopus and squid pigment extract, respectively. OVE yielded a higher rate of pigments with antioxidant activity (DPPH, ABTS, and ORAC) than DGE. The highest antimutagenic activity was detected in DGE according to the Ames’ Salmonella test. OVE1 and DGE1 burgers maintained lower pH values and were less sensitive to lipid oxidation (peroxide, anisidine, and total oxidation values). Evaluation of microbial growth by total bacterial count, lactic acid bacteria, Enterobacteriaceae spp., and fungi showed that OVE1 and DGE1 delayed bacterial contamination. The overall sensory quality was maintained for longer in the OVE- and DGE-supplemented chicken burgers than CON burgers. This study showed that OVE and DGE have potential as antioxidant and antimicrobial additives in chicken products.
Databáze: OpenAIRE
Externí odkaz: