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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