Goji berry effects on hamburger quality during refrigerated display time

Detalhes bibliográficos
Autor(a) principal: CARDOSO,Melina Aparecida Plastina
Data de Publicação: 2023
Outros Autores: VITAL,Ana Carolina Pelaes, MEDEIROS,Aylle, SARAIVA,Bianka Rocha, PRADO,Ivanor Nunes do
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612023000100427
Resumo: Abstract Research on natural additives to replace or reduce synthetic ones in meat products is still being highlighted. The effect of goji berry (GB) (extract, powder and incorporated in an edible coating) in hamburgers during 10 days of refrigerated (2 ºC) and illuminated (fluorescent lamp, 1200 lux, 12 h day-1) display were evaluated. Four treatments were studied: control (CONT) - hamburger without GB; GBEX - hamburger with GB extract, GBPW - hamburger with GB powder and GBEC - hamburger with GB edible coating. pH, color, water losses, shear force, total phenolic compounds, antioxidant activity (DPPH and ABTS assays) and lipid oxidation (TBARS) were evaluated. The use of GB positively affected the quality of hamburger during display and the coated samples presented better results, with reduced weight and color losses, lower pH, and shear force values. The inclusion of GB in hamburgers increased the antioxidant activity and inhibited lipid oxidation. GB has potential application in hamburgers to maintain or improve their characteristics during the shelf-life.
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spelling Goji berry effects on hamburger quality during refrigerated display timenatural antioxidantadditivesoxidationbioactive compoundsfood qualityAbstract Research on natural additives to replace or reduce synthetic ones in meat products is still being highlighted. The effect of goji berry (GB) (extract, powder and incorporated in an edible coating) in hamburgers during 10 days of refrigerated (2 ºC) and illuminated (fluorescent lamp, 1200 lux, 12 h day-1) display were evaluated. Four treatments were studied: control (CONT) - hamburger without GB; GBEX - hamburger with GB extract, GBPW - hamburger with GB powder and GBEC - hamburger with GB edible coating. pH, color, water losses, shear force, total phenolic compounds, antioxidant activity (DPPH and ABTS assays) and lipid oxidation (TBARS) were evaluated. The use of GB positively affected the quality of hamburger during display and the coated samples presented better results, with reduced weight and color losses, lower pH, and shear force values. The inclusion of GB in hamburgers increased the antioxidant activity and inhibited lipid oxidation. GB has potential application in hamburgers to maintain or improve their characteristics during the shelf-life.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2023-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612023000100427Food Science and Technology v.43 2023reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.68322info:eu-repo/semantics/openAccessCARDOSO,Melina Aparecida PlastinaVITAL,Ana Carolina PelaesMEDEIROS,AylleSARAIVA,Bianka RochaPRADO,Ivanor Nunes doeng2022-11-17T00:00:00Zoai:scielo:S0101-20612023000100427Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2022-11-17T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Goji berry effects on hamburger quality during refrigerated display time
title Goji berry effects on hamburger quality during refrigerated display time
spellingShingle Goji berry effects on hamburger quality during refrigerated display time
CARDOSO,Melina Aparecida Plastina
natural antioxidant
additives
oxidation
bioactive compounds
food quality
title_short Goji berry effects on hamburger quality during refrigerated display time
title_full Goji berry effects on hamburger quality during refrigerated display time
title_fullStr Goji berry effects on hamburger quality during refrigerated display time
title_full_unstemmed Goji berry effects on hamburger quality during refrigerated display time
title_sort Goji berry effects on hamburger quality during refrigerated display time
author CARDOSO,Melina Aparecida Plastina
author_facet CARDOSO,Melina Aparecida Plastina
VITAL,Ana Carolina Pelaes
MEDEIROS,Aylle
SARAIVA,Bianka Rocha
PRADO,Ivanor Nunes do
author_role author
author2 VITAL,Ana Carolina Pelaes
MEDEIROS,Aylle
SARAIVA,Bianka Rocha
PRADO,Ivanor Nunes do
author2_role author
author
author
author
dc.contributor.author.fl_str_mv CARDOSO,Melina Aparecida Plastina
VITAL,Ana Carolina Pelaes
MEDEIROS,Aylle
SARAIVA,Bianka Rocha
PRADO,Ivanor Nunes do
dc.subject.por.fl_str_mv natural antioxidant
additives
oxidation
bioactive compounds
food quality
topic natural antioxidant
additives
oxidation
bioactive compounds
food quality
description Abstract Research on natural additives to replace or reduce synthetic ones in meat products is still being highlighted. The effect of goji berry (GB) (extract, powder and incorporated in an edible coating) in hamburgers during 10 days of refrigerated (2 ºC) and illuminated (fluorescent lamp, 1200 lux, 12 h day-1) display were evaluated. Four treatments were studied: control (CONT) - hamburger without GB; GBEX - hamburger with GB extract, GBPW - hamburger with GB powder and GBEC - hamburger with GB edible coating. pH, color, water losses, shear force, total phenolic compounds, antioxidant activity (DPPH and ABTS assays) and lipid oxidation (TBARS) were evaluated. The use of GB positively affected the quality of hamburger during display and the coated samples presented better results, with reduced weight and color losses, lower pH, and shear force values. The inclusion of GB in hamburgers increased the antioxidant activity and inhibited lipid oxidation. GB has potential application in hamburgers to maintain or improve their characteristics during the shelf-life.
publishDate 2023
dc.date.none.fl_str_mv 2023-01-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612023000100427
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612023000100427
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/fst.68322
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.43 2023
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
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