Evaluation of the effect of extract of carob flour (Ceratonia siliqua L.) on oxidative stability and color of frozen hamburgers

• Autor(a) principal: Rosa, Claudia Severo
• Data de Publicação: 2013
• Outros Autores: Kubota, Ernesto, Stein, Marília, Nogara, Gabriela Predebon, Vizzotto, Maira
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Semina. Ciências Agrárias (Online)
• Texto Completo: https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/13727
• topic: Flour; Hamburger; Oxidation; Color.; Farinha; Hambúrguer; Oxidação; Cor.; Ciência e Tecnologia de Alimentos

Lipid oxidation is an important reaction that limits the shelf life of various foods, especially meats. Phenolic compounds can be extracted from vegetables and plants act as natural antioxidants in foods. The carob pod is rich in condensed tannins (16-20%) that can exert protection against lipid oxidation. This study aimed to obtain the extract of carob testing two solvents and evaluating the effect of the extract obtained with better antioxidant capacity and oxidative stability of frozen hamburgers color. The solvent used in extraction was 70% acetone and water. Analyzes were conducted of proximate composition (moisture content, carbohydrates, protein, fat and ash), color measurement and TBARS (Thiobarbituric Acid Reactive Substances) in burgers. The extract obtained with acetone 70% showed the best results. The values found in the proximate composition of the beef burgers showed that they comply with the Technical Regulation of Identity and Quality Burger. Regarding the color, burgers T3, T4 and T5 showed a dark. In the final period of storage the amount of TBARS to the burgers added different levels of hidroacetonic extract showed values ranging from the 0.137 to 0.253 mg (MDA)/ kg of sample, whereas the control showed a value of 2.12 mg (MDA)/ kg sample. It can be concluded that the extracts provided added stability to oxidative burgers.