Effect of rosemary (Rosmarinus officinalis) antioxidant in industrial processing of frozen‐mixed hamburger during shelf life

Abstract

The present study aims to use commercial antioxidants rosemary in different concentrations in mixed hamburger processing (beef, chicken, and turkey) and to evaluate its influence on the physical-chemical, microbiological, sensory, and structural properties during shelf life. The results showed no significant difference for pH and acidity between the formulations, but during the storage there was a significant difference.TBARs values variations were observed between samples and during storage. For L* and a* values are observed and the samples with lower variation were those with higher antioxidant concentration (F2 and F5) and the b* values did not increase significantly among the samples. The formulations F2 and F5 presented an improved structural organization, making it possible to visualize better tissue binding and few adipose cells. None of the formulations presented were rejected by the tasters. The F5 formulation (0.06% rosemary condiment) presented better stability during storage (−12°C) after 120 days. Practical applicationsHamburger has become a popular food ensuring practicality in small portions and ease of preparation. However, a major disadvantage of this type of product is its greater susceptibility to oxidative changes. This is the main cause of quality deterioration during the processing of the meat products, presenting an adverse effect on the food quality as the color and flavor change, toxic compounds are formed, shelf life is shortened and nutrients are lost. The need to control levels and their impact on food products, especially during processing, packaging, and distribution, has been a challenge for the food industry. In order to maintain the hamburger quality, two types of natural rosemary antioxidants were used at different concentrations. The results showed that rosemary has antioxidant and antimicrobial properties, as well as its concentration can guarantee quality products, not presenting physical-chemical, sensorial, microbiological, and structural alterations during the storage under suitable conditions.

Hexanal as a Predictor of Development of Oxidation Flavor in Cured and Uncured Deli Meat Products as Affected by Natural Antioxidants

“…However, safety and toxicity issues with synthetic antioxidants are leading to stricter regulations [ 13 , 14 ]. Consequently, consumers are increasingly demanding more natural products free from chemical preservatives [ 15 ], and, hence, employing antioxidant extracts from natural sources such as herbs, spices, seeds, fruits, and tea in meat and meat products fits well into this trend as also evidenced by a number of recent reviews and studies on the subject [ 16 , 17 , 18 , 19 , 20 , 21 , 22 ].…”

Optimization and antimicrobial efficacy of curcumin loaded solid lipid nanoparticles against foodborne bacteria in hamburger patty

“…For preparing the hamburger patties, beef (80% beef + 20% fat) was purchased from local grocery stores, and ground under aseptic conditions. It was mixed with 0.60% salt, 0.10% black pepper, 0.04% cinnamon, 0.10% nutmeg Hindi, and 12% toasted flour (Borella et al., 2019).…”

“…One of the important and oldest methods for meat preservation is drying and use of spices with antimicrobial properties along with salt. Although the antimicrobial properties of spices have been demonstrated, excessive amounts cannot be used to increase the shelf life and protecting foods against pathogenic bacteria since they cause undesirable organoleptic changes in taste and color (Borella et al., 2019). The experts in the field of food science have focused on utilizing spices to advance new methods for applying the antimicrobial properties together with the minimum adverse effects on sensory and nutritional properties of perishable foods.…”

Active edible films for application in meat products

“…Among the various biological activities, the antimicrobial property is one of the common properties of natural compounds and can be widely applied to various fields, such as food preservation or the antibacterial agent in consumer products (Kim et al, 2016). In addition to the antimicrobial properties, the antioxidant properties of plant extracts have aroused interest due to the prospect of being an alternative to the demands of consumers regarding the use of natural additives in different products (Cansian et al, 2010;Tassou, Koutsoumanis & Nychas, 2000;Ugalde et al, 2017;Dalla Rosa et al, 2019;Borella et al, 2019;Meregalli et al, 2020). Herbs and spices contain many phytochemicals that are potential sources of natural antioxidants, including catechins, phenolic diterpenes, flavonoids, tannins and phenolic acids.…”