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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Effects of grape pomace flour on quality parameters of salmon burger

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Author(s):
Cilli, Lilian P. [1] ; Ferreira Contini, Luana Roland [1] ; Sinnecker, Patricia [1] ; Lopes, Patricia Santos [1] ; Andreo, Marcio Adriano [1] ; Pinheiro Neiva, Cristiane Rodrigues [2] ; Nascimento, Maristela Silva [3] ; Yoshida, Cristiana M. P. [1] ; Venturini, Anna Cecilia [1]
Total Authors: 9
Affiliation:
[1] Univ Fed Sao Paulo, Dept Pharmaceut Sci, Diadema - Brazil
[2] APTA SAA, Inst Pesca, Santos, SP - Brazil
[3] Univ Estadual Campinas, Fac Engn Alimentos, Dept Tecnol Alimentos, Campinas, SP - Brazil
Total Affiliations: 3
Document type: Journal article
Source: JOURNAL OF FOOD PROCESSING AND PRESERVATION; v. 44, n. 2 NOV 2019.
Web of Science Citations: 0
Abstract

By-products from the juice industry contain a large proportion of high-value compounds, such as polyphenols, that can be applied as natural antioxidants in foods. The effects of grape pomace flour (GPF) were assessed on oxidative stability, physicochemical, and sensory characteristics of frozen salmon burgers. Two batches of burgers were formulated with 1% and 2% GPF. For comparison purposes, a negative control (0% GPF) and a burger added with 0.01% BHT were formulated. The incorporation of GPF into salmon burger altered the color and appearance, but did not affect the odor. TBARS was significantly inhibited by the incorporation of GPF, in which BHT showed the highest inhibitory effect. Additionally, the GPF showed no cytotoxicity in relation to mouse fibroblast cells. These results suggest that GPF is one potential inhibitor of secondary lipid oxidation compounds in salmon burgers, thus indicating that it can be applied in food applications to replace synthetic antioxidants. Practical applications By-products from grape juice processing contain high levels of polyphenols and dietary fibers that are discarded without taking advantage of the bioactive. The use of grape pomace flour as a natural antioxidant for the development of new products represents an alternative for the fish industries to meet consumers' expectations for healthier foods. (AU)

FAPESP's process: 16/10888-7 - A combination of modified atmosphere and active packaging to extend the shelf-life on fillets of Atlantic Salmon
Grantee:Anna Cecilia Venturini
Support Opportunities: Regular Research Grants