Abstract
Coffee Silver Skin (CSS) is the unique by-product discarded after the roasting of coffee beans. This research aimed to evaluate the effect of two levels of CSS (1.5% and 3%) added as a natural ingredient in new formulations of chicken meat burgers. This is one of the first studies proposing a “formulation approach” to control the emergence of off flavours after meat cooking. Physical, chemical, and sensory analyses were carried out, within the CSS content and the evolution of volatile organic compounds in different samples. Newly formulated chicken burgers could limit food waste, while also becoming a source of fibres, minerals, and bioactive molecules. CSS limited weight losses (after cooking process) to 10.50% (1.5% addition) and 11.05% (3% addition), significantly lower (p < 0.01) than the control (23.85%). In cooked burgers, the occurrence of hexanal was reduced from 55.1% (CTRL T0) to 11.7% (CSS T0 1.5%) to 0 (CSS T0 3%). As for the limitation of off-flavours, CSS also showed good activity, contrasting with the emergence of octanal, alcohols and other markers of lipid oxidation. From the sensory test carried out, the volatile profile of CSS does not seem to impair the flavour of burgers, though at higher percentages hydrocarbons and pyrazines are traceable. The thiobarbituric acid reactive substances (TBARS assay confirmed the protective effect of CSS against oxidation.
Highlights
Processed raw by-products are available in large quantities and their reutilization might be enhanced to recover bioactive compounds, on top of their promising technological properties [1]
Data shown and discussed in the second section (TBARS, volatile compounds (VOCs), sensory analysis) evidence the significant differences between sampling times with respect to the oxidative phenomena occurred in the refrigerated cooked chicken burger samples
The present study provides data on technological performance, nutritional aspects and effects on stability of newly formulated meat products
Summary
Processed raw by-products are available in large quantities and their reutilization might be enhanced to recover bioactive compounds, on top of their promising technological properties [1]. Many valuable molecules such as phenolic acids, carotenoids, and flavonoids can mitigate oxidation occurrence, so there is an increased demand for new methods and technologies to recover and use these [2]. Many publications attest the positive role of by-products’ addition in meat formulations to limit oxidation occurrence [3,4]. Many by-products have technological properties, acting as additives and ingredients [6]. Among all the by-products of the coffee industry, CSS is unique in being discarded immediately after the roasting step [8]
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