Effects of the Incorporation of Tannin Extract from Quebracho Colorado Wood on Color Parameters, Lipid Oxidation, and Sensory Attributes of Beef Patties.

Ana Paula B Fruet,Francine M Giotto,José Laerte Nörnberg,Amilton S De Mello,Mozart A Fonseca

doi:10.3390/foods9050667

Ana Paula B Fruet, Francine M Giotto + Show 3 more

Open Access

https://doi.org/10.3390/foods9050667

Copy DOI

Abstract

The tannin extract of Quebracho Colorado wood (Schinopsis balansae and Schinopsis lorentzii) is rich in proanthocyanidins with demonstrated powerful scavenging activity against free radicals. Currently, this extract is used in the wine industry to improve sensory attributes, stabilize color, and act as a redox buffer. In this study, we hypothesized that condensed tannins from Quebracho Colorado wood could be incorporated into beef patties as a natural antioxidant source to improve shelf life. Patties formulated with tannin extract (0, 0.5%, 1%, and 1.5%) were evaluated for instrumental color, lipid oxidation, and sensory attributes. Patties were displayed under refrigerated aerobic conditions (PVC film) for 6 days for color and lipid oxidation analysis. For sensory analysis, patties were frozen immediately after formulation. Control (0%) samples were redder than samples formulated with 1.5% tannin during the first 4 days of display. For b*, samples formulated with 1.5% tannin were predominantly yellower during display. After day 4, chroma values were higher in samples formulated with 1.5% tannin. The inclusion of tannin extract improved lipid stability, however, levels above 0.5% decreased tenderness, softness, juiciness, and overall desirability of patties.

Highlights

Negative effects caused by lipid oxidation lead to detrimental effects on the flavor and shelf life of ground beef
In order to minimize those effects on quality attributes and shelf life, synthetic or natural antioxidants may be added into meat and meat products to prevent lipid peroxidation, reduce the development of off-flavors, and improve color stability [2]
Fruet et al [8] demonstrated that beef patties formulated with natural antioxidant extracts obtained from herbs and fruits such as rosemary, acerola, lemon, lime, and orange showed better color and lipid stability when compared to patties formulated with no antioxidants

Summary

Introduction

Negative effects caused by lipid oxidation lead to detrimental effects on the flavor and shelf life of ground beef. The mode of action of antioxidants in meat matrices consists in removing or sequestering oxygen and metal catalysts, preventing the formation of free radicals, avoiding the propagation of reactive oxygen species, and promoting chelation with transition metals [2,3,4]. Synthetic antioxidants such as butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT) have been commonly used in the formulation of meat products during the. Natural extracts obtained from plants are rich in compounds with antioxidant properties, such as phenolic diterpenes, flavonoids, carotenoids and vitamin C [9,10,11], making them well suited for use in meat products as an alternative to replace synthetic antioxidants [6]

Objectives

Methods

Results

Discussion

Conclusion