Abstract
The main goal is to compare the antioxidant potential of rosemary and oregano natural extracts in precooked beef burger by assessing the lipid oxidation extent and sensory analysis. Five formulations (F) of hamburger were prepared from beef and mechanically separated as follows: meat containing sodium erythorbate (F1); deodorized rosemary extract (F2); oregano extract (F3); rosemary plus oregano extracts (F4) and without antioxidant addition, denominated control formulation (CF). The samples were frozen at ?18°C for 24 hours, then submitted to heat treatment in an electric oven with internal controlled temperature of 75°C, and again frozen for a period of 30 days. The lipid oxidation extent (determined by thiobarbituric acid reactive substances— TBRS) was evaluated at 0, 15 during 30 days. After heating in plate to temperature of 75°C, the samples were submitted to color, taste and odor evaluation by 40 untrained tasters. The formulations F1, F2 and F4 presented lower concentrations of TBRS, whereas CF at day zero already showed very high values, indicating oxidation of the product. The samples showed good acceptance in the sensorial analysis.
Highlights
One of the main factors that affect meats and meat products quality is the occurrence of lipid oxidation, compromising significantly consumer acceptance
Five formulations (F) of hamburger were prepared from beef and mechanically separated as follows: meat containing sodium erythorbate (F1); deodorized rosemary extract (F2); oregano extract (F3); rosemary plus oregano extracts (F4) and without antioxidant addition, denominated control formulation (CF)
Considering the literature findings, the objective of this study is to evaluate rosemary and oregano antioxidant potential in precooked beef burger stored under freezing and to determine the extent of lipid oxidation through physical-chemical and sensory analysis evaluations
Summary
One of the main factors that affect meats and meat products quality is the occurrence of lipid oxidation, compromising significantly consumer acceptance. Food rancidity does affect products sensory, but is responsible for the emergence of toxic compounds associated with health problems, such as circulatory diseases, cancer and aging [1] [2]. For this to be avoided, synthetic substances such as butyl hydroxytoluene (BHT) and butyl hydroxyanisole (BHA) are added to retard or prevent oxidation in foods containing fat, but they have commercial limitations, since they contain a certain toxicity and phenolic odor. Food industry has an increasing interest for natural substances that can replace the synthetic ones in order to produce healthier foods that meet the demands of the consuming public [3] [4]
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