Evaluation of oxidative stability of lamb burger with Origanum vulgare extract

Author(s)

Fernandes, R. P. P. ; Trindade, M. A. ; Tonin, F. G. ; Pugine, S. M. P. ; Lima, C. G. ; Lorenzo, J. M. ; de Melo, M. P.

• Document type: Journal article
• Source: Food Chemistry; v. 233, p. 101-109, OCT 15 2017.
• Web of Science Citations: 27

Abstract

The objective was to evaluate replacement of sodium erythorbate with a natural antioxidant (oregano extract) on physicochemical and sensory stability of lamb burgers, and determine the appropriate amount. Five treatments were prepared, including control (without antioxidant), sodium erythorbate, and three concentrations of oregano extract (13.32, 17.79 and 24.01 mL/kg), based on antioxidant capacity determined using the Folin-Ciocalteu, 2,2-diphenyl-1-picrylhydrazyl (DPPH center dot) and ferric reducing antioxidant power (FRAP) methods, respectively. Burgers containing oregano extract, at the concentration determined by FRAP method, had higher oxidative stability, evidenced by an 80% reduction (P < 0.001) in thiobarbituric acid reactive substances, effective inhibition of protein oxidation (P < 0.01) and less colour loss during frozen storage. Oregano extract did not impair (P> 0.05) consumers' sensory acceptance of the lamb burgers. Under the conditions tested, addition of 24 mL/kg of oregano extract could be recommended as a natural antioxidant in lamb burgers. (C) 2017 Elsevier Ltd. All rights reserved. (AU)

• FAPESP's process: 11/08093-2 - Use of natural antioxidant extracts obtained from aromatic herbs in developing products based on sheep meat
• Grantee: Rafaella de Paula Paseto Fernandes
• Support Opportunities: Scholarships in Brazil - Doctorate