Improving the shelf life of chicken burgers using Octopus vulgaris and Dosidicus gigas skin pigment extracts
Autor(a) principal: | |
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Data de Publicação: | 2022 |
Outros Autores: | , , , , , |
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=S0101-20612022000100676 |
Resumo: | Abstract In this work, an innovative strategy for raw chicken burger preservation, based on methanol–HCl extracts of octopus (Octopus vulgaris) (OVE) and squid (Dosidicus gigas) (DGE) skin pigments, was evaluated at 4 °C for 12 days. Burgers were prepared and divided into six groups: the control without any extract (CON), the control with 0.03% α-tocopherol (CET), and those containing 0.05% (OVE1, DGE1) and 0.1% (OVE2, DGE2) octopus and squid pigment extract, respectively. OVE yielded a higher rate of pigments with antioxidant activity (DPPH, ABTS, and ORAC) than DGE. The highest antimutagenic activity was detected in DGE according to the Ames’ Salmonella test. OVE1 and DGE1 burgers maintained lower pH values and were less sensitive to lipid oxidation (peroxide, anisidine, and total oxidation values). Evaluation of microbial growth by total bacterial count, lactic acid bacteria, Enterobacteriaceae spp., and fungi showed that OVE1 and DGE1 delayed bacterial contamination. The overall sensory quality was maintained for longer in the OVE- and DGE-supplemented chicken burgers than CON burgers. This study showed that OVE and DGE have potential as antioxidant and antimicrobial additives in chicken products. |
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Food Science and Technology (Campinas) |
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Improving the shelf life of chicken burgers using Octopus vulgaris and Dosidicus gigas skin pigment extractsantioxidant activityantimicrobial activitychicken burgercephalopod pigmentsAbstract In this work, an innovative strategy for raw chicken burger preservation, based on methanol–HCl extracts of octopus (Octopus vulgaris) (OVE) and squid (Dosidicus gigas) (DGE) skin pigments, was evaluated at 4 °C for 12 days. Burgers were prepared and divided into six groups: the control without any extract (CON), the control with 0.03% α-tocopherol (CET), and those containing 0.05% (OVE1, DGE1) and 0.1% (OVE2, DGE2) octopus and squid pigment extract, respectively. OVE yielded a higher rate of pigments with antioxidant activity (DPPH, ABTS, and ORAC) than DGE. The highest antimutagenic activity was detected in DGE according to the Ames’ Salmonella test. OVE1 and DGE1 burgers maintained lower pH values and were less sensitive to lipid oxidation (peroxide, anisidine, and total oxidation values). Evaluation of microbial growth by total bacterial count, lactic acid bacteria, Enterobacteriaceae spp., and fungi showed that OVE1 and DGE1 delayed bacterial contamination. The overall sensory quality was maintained for longer in the OVE- and DGE-supplemented chicken burgers than CON burgers. This study showed that OVE and DGE have potential as antioxidant and antimicrobial additives in chicken products.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2022-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100676Food Science and Technology v.42 2022reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.18221info:eu-repo/semantics/openAccessESPARZA-ESPINOZA,Dania MarisolPLASCENCIA-JATOMEA,MaribelLÓPEZ-SAIZ,Carmen MaríaPARRA-VERGARA,Norma VioletaCARBONELL-BARRACHINA,Angel AntonioCÁRDENAS-LÓPEZ,JoséEZQUERRA-BRAUER,Josafat Marinaeng2022-02-22T00:00:00Zoai:scielo:S0101-20612022000100676Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2022-02-22T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false |
dc.title.none.fl_str_mv |
Improving the shelf life of chicken burgers using Octopus vulgaris and Dosidicus gigas skin pigment extracts |
title |
Improving the shelf life of chicken burgers using Octopus vulgaris and Dosidicus gigas skin pigment extracts |
spellingShingle |
Improving the shelf life of chicken burgers using Octopus vulgaris and Dosidicus gigas skin pigment extracts ESPARZA-ESPINOZA,Dania Marisol antioxidant activity antimicrobial activity chicken burger cephalopod pigments |
title_short |
Improving the shelf life of chicken burgers using Octopus vulgaris and Dosidicus gigas skin pigment extracts |
title_full |
Improving the shelf life of chicken burgers using Octopus vulgaris and Dosidicus gigas skin pigment extracts |
title_fullStr |
Improving the shelf life of chicken burgers using Octopus vulgaris and Dosidicus gigas skin pigment extracts |
title_full_unstemmed |
Improving the shelf life of chicken burgers using Octopus vulgaris and Dosidicus gigas skin pigment extracts |
title_sort |
Improving the shelf life of chicken burgers using Octopus vulgaris and Dosidicus gigas skin pigment extracts |
author |
ESPARZA-ESPINOZA,Dania Marisol |
author_facet |
ESPARZA-ESPINOZA,Dania Marisol PLASCENCIA-JATOMEA,Maribel LÓPEZ-SAIZ,Carmen María PARRA-VERGARA,Norma Violeta CARBONELL-BARRACHINA,Angel Antonio CÁRDENAS-LÓPEZ,José EZQUERRA-BRAUER,Josafat Marina |
author_role |
author |
author2 |
PLASCENCIA-JATOMEA,Maribel LÓPEZ-SAIZ,Carmen María PARRA-VERGARA,Norma Violeta CARBONELL-BARRACHINA,Angel Antonio CÁRDENAS-LÓPEZ,José EZQUERRA-BRAUER,Josafat Marina |
author2_role |
author author author author author author |
dc.contributor.author.fl_str_mv |
ESPARZA-ESPINOZA,Dania Marisol PLASCENCIA-JATOMEA,Maribel LÓPEZ-SAIZ,Carmen María PARRA-VERGARA,Norma Violeta CARBONELL-BARRACHINA,Angel Antonio CÁRDENAS-LÓPEZ,José EZQUERRA-BRAUER,Josafat Marina |
dc.subject.por.fl_str_mv |
antioxidant activity antimicrobial activity chicken burger cephalopod pigments |
topic |
antioxidant activity antimicrobial activity chicken burger cephalopod pigments |
description |
Abstract In this work, an innovative strategy for raw chicken burger preservation, based on methanol–HCl extracts of octopus (Octopus vulgaris) (OVE) and squid (Dosidicus gigas) (DGE) skin pigments, was evaluated at 4 °C for 12 days. Burgers were prepared and divided into six groups: the control without any extract (CON), the control with 0.03% α-tocopherol (CET), and those containing 0.05% (OVE1, DGE1) and 0.1% (OVE2, DGE2) octopus and squid pigment extract, respectively. OVE yielded a higher rate of pigments with antioxidant activity (DPPH, ABTS, and ORAC) than DGE. The highest antimutagenic activity was detected in DGE according to the Ames’ Salmonella test. OVE1 and DGE1 burgers maintained lower pH values and were less sensitive to lipid oxidation (peroxide, anisidine, and total oxidation values). Evaluation of microbial growth by total bacterial count, lactic acid bacteria, Enterobacteriaceae spp., and fungi showed that OVE1 and DGE1 delayed bacterial contamination. The overall sensory quality was maintained for longer in the OVE- and DGE-supplemented chicken burgers than CON burgers. This study showed that OVE and DGE have potential as antioxidant and antimicrobial additives in chicken products. |
publishDate |
2022 |
dc.date.none.fl_str_mv |
2022-01-01 |
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=S0101-20612022000100676 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100676 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/fst.18221 |
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.42 2022 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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1752126332454567936 |