Evaluation of oxidative stability of lamb burger with Origanum vulgare extract

Autor(es)

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

• Tipo de documento: Artigo Científico
• Fonte: Food Chemistry; v. 233, p. 101-109, OCT 15 2017.
• Citações Web of Science: 27

Resumo

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)

• Processo FAPESP: 11/08093-2 - Uso de extratos antioxidantes naturais obtidos de ervas aromáticas na elaboração de produtos à base de carne ovina
• Beneficiário: Rafaella de Paula Paseto Fernandes
• Modalidade de apoio: Bolsas no Brasil - Doutorado