Cited by 22Meat and Animal Product QualityEdible Oils Quality and AnalysisPostharvest Quality and Shelf Life Management

Development and evaluation of pork burger with added natural antioxidant based on extract of banana inflorescence (Musa cavendishii)

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Schmidt, Michele M., Kubota, Ernesto H., Prestes, Rosa C., Mello, Renius O., Rosa, Claudia S., Scapin, Gabrielle, Ferreira, Sabrina·2016·CyTA - Journal of Food

Abstract

This research evaluated the effect of the hydroethanolic extract of banana inflorescence (Musa cavendishii) and sodium erythorbate on the physicochemical and sensory characteristics and lipid stability of pork burgers during 120 days of storage at −12°C. There was no significant difference in the proximate composition of the products developed. All the burgers showed a reduction in pH over 120 days, which was not affected by the antioxidant. The TBARS (substances reactive to 2-thiobarbituric acid) values increased during storage. After 120 days, all the burgers with added extract showed significantly lower TBARS values, and the best result was obtained for the burgers with 0.200% of sodium erythorbate and 2.0% extract. The sensory evaluation showed that the burgers kept their sensory characteristics. The extract of banana inflorescence, combined with sodium erythorbate, delayed the lipid oxidation of the pork burgers without any adverse effect on the physicochemical and sensory characteristics of the products.

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Registry

Crossref · 10.1080/19476337.2015.1099118

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Authors
Schmidt, M. M., Kubota, E. H., Prestes, R. C., Mello, R. O., Rosa, C. S., Scapin, G., & Ferreira, S.
Affiliations
Universidade Federal de Santa Maria (BR)
Corresponding author
Schmidt, Michele M.
Venue
CyTA - Journal of Food
Published
2015-10-19
Volume
14
Issue
2
Pages
280-288
ISSN
  • 1947-6337 (ISSN-L)
  • 1947-6345
OpenAlex
W2268995479
Cited by
22
References
28
Citations by year
2025: 3 · 2024: 8 · 2023: 1 · 2022: 2 · 2021: 4 · 2019: 1 · 2018: 1 · 2017: 2
FWCI
1.41
Type
journal article
Language
en
Open access
Licence
cc-by
Locations
CyTA - Journal of Food (publishedVersion, cc-by)
Topics
  • Life Sciences › Agricultural and Biological Sciences › Animal Science and Zoology › Meat and Animal Product Quality
  • Physical Sciences › Chemistry › Organic Chemistry › Edible Oils Quality and Analysis
  • Life Sciences › Agricultural and Biological Sciences › Plant Science › Postharvest Quality and Shelf Life Management
Keywords
Musa cavendishii, natural antioxidants, sodium erythorbate, lipid oxidation, lipid stability, TBARS, frozen storage, sensory evaluation, physicochemical properties, meat products

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