Consumer's evaluation of the effects of gamma irradiation and natural antioxidants on general acceptance of frozen beef burger

Trindade, Reginaldo Almeida da; Lima, A. F.; Andrade-Wartha, Elma Regina Silva de; Silva, A.M. Oliveira e; Mancini‐Filho, Jorge; Villavicencio, Anna L.C.H.

doi:10.1016/j.radphyschem.2008.12.003

Cited by 23 publications

(15 citation statements)

References 32 publications

(32 reference statements)

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“…The effect of addition of rosemary and oregano extracts (400 ppm) on the sensory qualities of irradiated (7 kGy) beefburger was investigated and compared with 200 ppm of BHT/BHA as a control during frozen (−20 °C) storage; and it was concluded that these natural antioxidants could prevent lipid oxidation without affecting the sensory scores of treated meat samples (Trindade and others ).…”

Section: Use Of Natural Antioxidants For Meat Meat Products and Meamentioning

confidence: 99%

Recent Trends in the Use of Natural Antioxidants for Meat and Meat Products

Kumar

Yadav

Ahmad

et al. 2015

Comp Rev Food Sci Food Safe

414

371

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Antioxidants are added to fresh and processed meat and meat products to prevent lipid oxidation, retard development of off-flavors, and improve color stability. In the food industry, they can be divided into natural and synthetic antioxidants. Synthetic antioxidants have been confirmed for their toxicological and carcinogenic effects. Thus, the food industry now chooses natural products over synthetic ones. This review provides an overview of the current trends in the use of antioxidants from natural sources, for potential applications in meat and meat products. These natural antioxidants contain some active compounds, which exert antioxidative potential in meat and meat products by different mechanisms of action. The efficient extraction of these antioxidants from their natural sources, along with establishing their in vitro and in producto antioxidant activity, has been a great challenge for researchers engaged in this field. Therefore, this review is focused on all these aspects, along with current studies related to this area, to provide in-depth information to readers.

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Section: Use Of Natural Antioxidants For Meat Meat Products and Meamentioning

confidence: 99%

Recent Trends in the Use of Natural Antioxidants for Meat and Meat Products

Kumar

Yadav

Ahmad

et al. 2015

Comp Rev Food Sci Food Safe

414

371

View full text Add to dashboard Cite

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“…Sensory analysis was done using a 7-point hedonic scale as described by Trindade et al (2009). In this assay, the samples were randomly selected, cooked, and kept warm for evaluation.…”

Section: Sensory Evaluationmentioning

confidence: 99%

Microbial and oxidation characteristics of refrigerated chicken patty incorporated with moringa (Moringa oleifera) leaf powder

Elhadi

Elgasim

Ahmed

2016

CyTA - Journal of Food

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This study investigated the effect of different levels of Moringa oleifera leaf powder (MLP) on physicochemical, microbiological, and sensory characteristics of chicken patties during cold storage. For MLP extracts, methanolic extract exhibited flavonoid and total phenolic contents of 48.0 and 2010.3 mg/kg, respectively. The aqueous extract of MLP showed high (16.7 mm) and mild (8.7 mm) antimicrobial activity (inhibition zones) against Escherichia coli and Staphylococcus aureus, respectively. In chicken patties, the pH, peroxide value (PV), sensory properties, and microbiological characteristics were all affected (P ≤ 0.05) by the incorporation of MLP into the patty formula. The PV and bacterial counts were decreased (P ≤ 0.05) with the increase in MLP concentration; however, their values were increased (P ≤ 0.05) with the progress of storage period. Moderate level (50 g/kg) of MLP was good (P ≤ 0.05) in retarding lipid peroxidation and inhibiting microbial growth without affecting the sensory quality of stored chicken patties.Características microbianas y oxidativas de la hamburguesa de pollo refrigerada con moringa en polvo (Moringa oleifera) RESUMENEste estudio investigó el efecto de diferentes niveles de Moringa oleifera en polvo (MLP) en las características fisicoquímicas, microbiológicas y sensoriales de hamburguesas de pollo durante su almacenamiento en frío. En los extractos de MLP, el extracto de metanol exhibió contenidos de flavonoides y total fenólico de 48,0 mg/kg y 2010,3 mg/kg, respectivamente. El extracto acuoso de MLP mostró niveles altos (16,7 mm) y medianos (8,7 mm) de actividad antimicrobiana (zonas de inhibición) frente a Escherichia coli y Staphylococcus aureus, respectivamente. En las hamburguesas de pollo, el pH, el índice de peróxido (PV), las propiedades sensoriales y las características microbiológicas se vieron todos afectados (P ≤ 0,05) por la incorporación de MLP en la fórmula de la hamburguesa. El PV y los recuentos bacterianos disminuyeron (P ≤ 0,05) con el aumento de la concentración de MLP, sin embargo, sus valores aumentaron (P ≤ 0,05) con el progreso del periodo de almacenamiento. El nivel moderado (50 g/kg) de MLP fue favorable (P ≤ 0,05) para retardar la peroxidación lipídica e inhibir el crecimiento microbiano sin afectar la calidad sensorial de las hamburguesas de pollo almacenadas. ARTICLE HISTORY

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“…As it causes the increase of oxidation, there are changes in taste, aroma, and nutritional value changes that affect the quality of the food [25][26][27]. The addition of antioxidants may contribute to the reduction of this process [28].…”

Section: Gamma Irradiationmentioning

confidence: 99%

“…Lipid oxidation is the main cause for loss of sensory quality in meat products [28]. It is a chemical process that generates unpleasant odors, deterioration of the color, texture, and nutritive value of meat and meat products, which diminishes consumer acceptance, since the main attribute for evaluation of the food by the consumer is their appearance [1].…”

Section: Natural Antioxidantsmentioning

confidence: 99%

Gamma Irradiation and High Hydrostatic Pressure Applied to Hamburger Conservation

Horta¹,

Lima²,

Suzart³

et al. 2020

Food Processing

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Human nutrition is an essential process, since it provides the essential nutrients for their development. Animal source foods are rich in protein, amino acids, vitamins, and minerals. And they are subject to contaminants from the raw material to the final consumption. To avoid microbial contamination and deterioration, various technologies are used to ensure their innocuity. These include gamma irradiation and high hydrostatic pressure (HHP), which are nonthermal treatments. Such treatments may reduce the known adverse effects that occur during thermal processing. In meat products, these technologies may induce lipid oxidation, and to limit this process, the addition of synthetic or natural food antioxidants or both are used. This chapter discusses the use of gamma irradiation, high hydrostatic pressure, and application of natural antioxidants in beef hamburger to ensure their quality.

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Consumer's evaluation of the effects of gamma irradiation and natural antioxidants on general acceptance of frozen beef burger

Cited by 23 publications

References 32 publications

Recent Trends in the Use of Natural Antioxidants for Meat and Meat Products

Recent Trends in the Use of Natural Antioxidants for Meat and Meat Products

Microbial and oxidation characteristics of refrigerated chicken patty incorporated with moringa (Moringa oleifera) leaf powder

Gamma Irradiation and High Hydrostatic Pressure Applied to Hamburger Conservation

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