Abstract
A scarce amount of knowledge about the use of Colombian berry (CB) in meat products is available in the literature. This work studies the impact of the addition of CB extracts (CBE) on pork patties at three different concentrations in the range 250–750 mg/kg. CBE were characterized in terms of their polyphenolic profile and antioxidant activity [1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging capacity, half maximal inhibitory antioxidant concentration (IC50), 2,2′-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS), ferric reducing antioxidant power assay (FRAP) and oxygen radical absorbance capacity (ORAC) tests)]. After pork patties elaboration, instrumental and sensorial colour, as well as lipid oxidation measured as thiobarbituric acid reactive substances assay (TBARS) values, were evaluated for 10 days of refrigerated storage in a modified atmosphere (80% O2–20% CO2). The total anthocyanin composition represented 35% of the polyphenolic substances of the CBE, highlighting high contents in cyanidin derivatives. Additionally, other flavonoids (quercetin and kaempferol compounds) and phenolics acids, substances positively related to antioxidant activity, were identified and quantified. In addition, the incorporation of CBE resulted in improvements in colour and lipid stability of pork patties, especially for the highest concentration used. Our findings demonstrated that CBE could be added to pork patties without impairing their sensorial profile. Overall, our results indicate that the use of CBE as a source of natural antioxidant, natural colourant, or even as a functional ingredient could be promising, but more studies are necessary to confirm it.
Highlights
Our results demonstrated that h* can reflect consumers colour evaluation for Red Colour Intensity (RCI), Surface Discolouration Intensity (SDI), and red colour acceptance (RCA)
The CBE with (iii) 250 mg/kg (CBE250) and CBE500 batches had similar values for TBARS when compared to the ASC group. These results showed that CBE might be a potent antioxidant in the control of lipid oxidation during refrigerated storage, as no prooxidant effect attributable to CBE was found in the studied range (250 to 750 ppm)
The evidence from this study suggests that CBE has the potential as a novel food additive to prevent lipid oxidation during pork patties’ shelf-life
Summary
Ground meat products (e.g., patties, burgers) are widely acknowledged around the world due to their ease of preparation and consumption in terms of cooking time, as well as their nutritive inherent value [1,2]. Despite this fact, these meat products have high water content and low levels of antioxidant compounds, they are prone to lipid oxidation [3]. It is well established that food oxidation processes can promote the degradation of fat-soluble vitamins and essential fatty acids as well as generate potentially harmful compounds [4]. Several studies have identified that meat patties
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