Effect of Wine Lees as Alternative Antioxidants on Physicochemical and Sensorial Composition of Deer Burgers Stored during Chilled Storage.

Marina Alarcón,María Consuelo Díaz-Maroto,María Soledad Pérez-Coello,Manuel López-Viñas,Almudena Soriano,María Elena Alañón

doi:10.3390/antiox9080687

Abstract

Wine lees from two grape varieties (Vitis vinifera L. Cv. “verdejo” and “palomino”) were studied as natural preservatives in deer burgers compared with the traditional additive sodium ascorbate. Burgers packed in modified atmosphere packaging and stored in refrigeration were analyzed at 0, 4, 8, and 12 days. The addition of lees (2.5% and 5%) produced a reduction of pH and variations in color (L* and a*), higher antioxidant capacity and phenolic content, lower lipid and protein oxidation, and the inhibition of psychotrophic aerobic bacteria and enterobacteria during the storage time. Likewise, burgers with lees kept the aldehydes concentration (volatile compounds indicators of lipid oxidation) over storage time, while esters, acids, and other compounds, previously present in lees, increased. These changes provided new odor and taste attributes like wine, bakery, and raisin notes. Therefore, the addition of wine lees had an antioxidant and antimicrobial effect and produced new sensory attributes in deer burgers.

Highlights

Meat and meat products are widely considered as a main part of the human diet since they are a resource of bioavailable amino acids, proteins, lipids, minerals, and vitamins
Burgers were prepared employing lean from wild red deer (Cervus elaphus) and pork fat
A significant reduction of pH was appreciated in all samples during storage, possibly because of the generation of lactic acid by Lactic acid bacteria (LAB), and the carbonic acid formation due to the reaction of the CO2 of modified atmosphere packaging (MAP) and the water of the samples

Summary

Introduction

Meat and meat products are widely considered as a main part of the human diet since they are a resource of bioavailable amino acids, proteins, lipids, minerals, and vitamins. Consumers demand meat products because they are easy to store and cook They are elaborated mainly with livestock animals like pork, beef, or poultry, but today, consumers look for other unusual species. In this sense, venison meat from wild red deer is a viable alternative to traditional meats in an increasingly demanding market. Venison meat from wild red deer is a viable alternative to traditional meats in an increasingly demanding market It is considered a “natural” meat, obtained from free-range animals and free of hormone, antibiotics, and other products. The grinding process and their high fat content make burgers more susceptible to oxidation and microbial

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Conclusion