Effect of Salvia (Salvia officinalis) on the oxidative stability of salmon hamburgers

Ferreira, Cintia Stefhany Ripke; Saqueti, Bruno Henrique Figueiredo; Santos, Patrícia D. S.; Silva, Jiuliane Martins da; Matiucci, Marcos Antônio; Feihrmann, Andresa Carla; Mikcha, Jane Martha Graton; Santos, Oscar Oliveira

doi:10.1016/j.lwt.2021.112867

Cited by 14 publications

(6 citation statements)

References 31 publications

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“…Therefore, the difference in the color parameters may be due to the pigments present in the plant material used, which may have a significant effect on the color of the burgers. The findings of this study are comparable to the reports indicating a reduction in the L* and increase in the a* and b* values of meat patties formulated with clove extract [25], grape tomato powder [55], destoned olive cake powder [1], and Salvia (Salvia officinalis) powder [56]. During storage, the a* values of all the CP-containing burgers increased (p ≤ 0.05) to the maximum value on day 7 of storage, and they reduced again as the storage period elongated.…”

Section: Color Characteristics Of Raw Beef Burger-cp Formulate During...supporting

confidence: 89%

“…In addition, the b* and c* values of the burgers formulated with 2 and 4% CP were reduced as the storage time progressed, whereas those of the 6%-CP-containing burgers were increased and reached maximum values at day 14 of storage, and then reduced at the end of storage ( p ≤ 0.05). The reduction in the color attributes of the CP-containing beef burgers at the end of storage could be justified by the greater release of pigments during storage [ 56 ]. A decrease in the color properties during the storage period was reported in a burger formulated with destoned olive cake [ 1 ].…”

Section: Resultsmentioning

confidence: 99%

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Clove Polyphenolic Compounds Improve the Microbiological Status, Lipid Stability, and Sensory Attributes of Beef Burgers during Cold Storage

et al. 2022

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This study investigated the phenolic composition of clove powder extract (CPE), determined by high-pressure liquid chromatography, as well as the effect of the clove powder (CP) concentration (0, 2, 4, and 6%) on the quality of beef burgers during 21 days of cold storage at 4 °C. The CPE contained a high amount of total phenolic content (455.8 mg Gallic acid equivalent/g) and total flavonoid content (100.4 mg catechin equivalent/g), and it exhibited high DPPH antioxidant scavenging activity (83.9%). Gallic acid, catechol, and protocatechuic acid were the highest phenolic acids (762.6, 635.8, and 544.9 mg/100 g, respectively), and quercetin and catechin were the highest flavonoid acids (1703.1 and 1065.1 mg/100 g, respectively). Additionally, the CPE inhibited the growth of both Gram-positive and Gram-negative bacteria effectively at 100 μg/disc. The addition of the CP had no discernible influence on the pH of the meat patties. The addition of CP at 4 and 6% increased the phenolic content and antioxidant activity of the beef patties, which consequently resulted in reduced lipid oxidation and microbial spoilage throughout the storage period. Furthermore, the CP significantly (p ≤ 0.05) improved the beef burger cooking characteristics (cooking yield, fat retention, moisture retention, and shrinkage). Additionally, the sensory acceptability was higher (p ≤ 0.05) for the burgers that contained 2% and 4% CP compared with the other treatments. In conclusion, the bioactive compounds in CP can extend the shelf life and improve the safety of beef burgers.

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Section: Color Characteristics Of Raw Beef Burger-cp Formulate During...supporting

confidence: 89%

Section: Resultsmentioning

confidence: 99%

Clove Polyphenolic Compounds Improve the Microbiological Status, Lipid Stability, and Sensory Attributes of Beef Burgers during Cold Storage

et al. 2022

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“…There was no significant difference for the TBARs values between treatments and between shelf‐life days ( p > .05) (average of 0.170 mg malonaldehyde/kg). Ferreira et al (2022), on the other hand, when adding Salvia powder to salmon burgers, concluded that the TBARs values were inversely proportional to the percentage of added Salvia .…”

Section: Resultsmentioning

confidence: 99%

Effects ofMoringa oleiferaLam. leaves extract on physicochemical, fatty acids profile, oxidative stability, microbiological and sensory properties of chicken mortadella

Francelin

Santos

Claus

et al. 2022

Food Processing Preservation

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The present study investigates the effect of Moringa oleifera Lam. leaf hydroalcoholic extract at four levels on the shelf‐life and quality of chicken mortadella. The extracts showed phenolic compounds content of 1333.84 mg GAE/ml and antioxidant activity of EC50 of 12.43 mg extract/ml. The different mortadella formulations were characterized according to approximate composition, fatty acids profile, microbiological, sensory, and lipid oxidation analyses. The results showed no significant difference for approximate composition, pH, Aw, color, fatty acids profile, and lipid oxidation analysis between the formulations and during the storage. The control sample without M. oleifera showed more hardness and the microbiology results showed that the extract was efficient in all samples. In sensory analysis, none of the formulations presented were rejected by the panelists. Results showed that it is possible to produce a safer chicken mortadella with less synthetic antioxidants, maintaining the quality of the product using 0.25% of natural antioxidants. Practical applications In order to prevent lipid oxidation in meat products, the industries generally use synthetic antioxidants to ensure greater durability of their products, but the use of synthetic antioxidants can bring harm for the health of consumers. Thus, currently industries are studying the replacement of these substances by natural extracts containing antioxidants. One of the alternatives is to use leaves of Moringa oleifera Lam. extracts. This study demonstrated the effectiveness of the Moringa oleifera leaf extract in the conservation of mortadella, preventing microbial contamination and lipid oxidation for up to 120 days under refrigeration.

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“…Essa abordagem atinge a perda de umidade e restringe a proliferação de microrganismos, bem como retarda a oxidação de nutrientes (Vital et al, 2018). Além disso, os aditivos podem restringir a oxidação lipídica evitando luz, oxigênio, principal processo de degradação desses alimentos (Ferreira et al, 2022;Cazón, et al, 2018). Esforços para aperfeiçoar as propriedades fisiológicas e funcionais de filmes e revestimentos comestíveis, são necessários para o setor comercial de carnes e produtos cárneos (Praseptiangga, et al, 2021).…”

Section: Aplicações De Filmes E Revestimentos Comestíveisunclassified

Propriedades e funcionalidades oferecidas a alimentos por filmes e revestimentos comestíveis: Uma revisão

Friedrichsen

Bruni

Figueiredo

et al. 2022

RSD

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O presente estudo tem como objetivo fornecer uma compreensão sobre as propriedades e funcionalidades de filmes e revestimentos comestíveis, em relação as condições de aplicações em alimentos, baseada em uma revisão bibliográfica. Para isso foram realizadas investigações na literatura dos últimos 5 anos, utilizando as seguintes palavras-chaves: edible film, edible coating, food coating, food film. Esta revisão discute as aplicações de diferentes revestimentos comestíveis (carboidratos, proteínas, lipídios e compósitos) como transportadores de ingredientes funcionais para alimentos capaz de aprimorar sua qualidade e vida útil. Filmes e revestimentos comestíveis são comumente formulados de acordo com as características funcionais que oferece à matriz do produto indicada. No geral, a capacidade empregada divulga efeitos ecologicamente corretos, permitindo controle de impacto ambiental diante a biodegradabilidade, e ao mesmo tempo permita sua ação de barreira diante a conservação de alimentos. Além disso, são considerados um excelente transportador de ingredientes, quando aplicados aditivos bioativos, que são capazes de atingir positivamente a estabilidade e valor nutricional dos alimentos. Existem relatos de aplicação com aspectos de manutenção e controle da qualidade para frutos, hortaliças, carnes e laticínios, uma vez que garantiram a proteção e prolongaram o tempo de armazenamento. A partir do estudo realizado, pode-se definir a necessidade de novas pesquisas que avaliem a integridade ofertada durante processamento e armazenamento.

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Effect of Salvia (Salvia officinalis) on the oxidative stability of salmon hamburgers

Cited by 14 publications

References 31 publications

Clove Polyphenolic Compounds Improve the Microbiological Status, Lipid Stability, and Sensory Attributes of Beef Burgers during Cold Storage

Clove Polyphenolic Compounds Improve the Microbiological Status, Lipid Stability, and Sensory Attributes of Beef Burgers during Cold Storage

Effects ofMoringa oleiferaLam. leaves extract on physicochemical, fatty acids profile, oxidative stability, microbiological and sensory properties of chicken mortadella

Propriedades e funcionalidades oferecidas a alimentos por filmes e revestimentos comestíveis: Uma revisão

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