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Cited by 33

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Grape skin flour obtained from wine processing as an antioxidant in beef burgers

de Alencar, Maria Gracileide, de Quadros, Cedenir Perreira, Luna, Aridson Luiz Lima Pedrosa, Neto, Acácio Figueirêdo, da Costa, Mateus Matiuzzi, Queiroz, Mário Adriano Ávila, de Carvalho, Francisco Allan Leandro, da Silva Araújo, David Hans, Gois, Glayciane Costa, dos Anjos Santos, Victória Laysna, da Silva Filho, José Renaldo Vilar, de Souza Rodrigues, Rafael Torres·2022·Meat Science
DOI 10.1016/j.meatsci.2022.108963
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Abstract

The objective of this study was to determine the best level of wine making by-product meal (WBM) as a natural antioxidant to replace butylhydroxytoluene (BHT) in beef burger stored at -20 °C for up to 120 days. The treatments consisted of control (basic formulation - BF, without antioxidant); BF with BHT; and BF with WBM0.5, WBM1.0, WBM1.5, and WBM2.0, with 0.5, 1.0, 1.5 and 2.0 g WBM/100 g BF, respectively. Up to 60 days of storage, the lipid oxidation value between BHT and WBM0.5 treatments did not differ and were lower than the values presented by the other treatments. On day 90 and 120, the lipid oxidation values of treatments BHT, WBM0.5, and WBM1.0 did not differ and were lower than the values presented by WBM1.5 and WBM2.0 treatments. Burgers from all treatments with WBM inclusion had crude fiber values above 3 g/100 g. WBM1.5 and WBM2.0 treatments had the worst scores for appearance, aroma, juiciness and tenderness, in addition to the highest cooking losses. WBM can be used at up to 1 g/100 g to replace BHT in frozen beef burgers. Higher levels of WBM inclusion increased lipid oxidation and negatively affected the sensory quality of burgers.

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Cited by

Metadata

Authors
de Alencar, M. G., de Quadros, C. P., Luna, A. L. L. P., Neto, A. F., da Costa, M. M., Queiroz, M. A. Á., de Carvalho, F. A. L., da Silva Araújo, D. H., Gois, G. C., dos Anjos Santos, V. L., da Silva Filho, J. R. V., & de Souza Rodrigues, R. T.
Venue
Meat Science
Publisher
Elsevier BV
Published
2022-12
Volume
194
Pages
108963
ISSN
0309-1740
DOI
10.1016/j.meatsci.2022.108963
Cited by
33
References
2
Language
en
Licence
Funders
Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

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