The Effect of Berry Pomace on Quality Changes of Beef Patties during Refrigerated Storage

Abstract

This study aims to evaluate the ability of raspberry and blackberry pomace to inhibit lipid oxidation and prolong the refrigerated storage of beef patties. Berry pomace was incorporated into beef patties at the concentration of 1, 3, and 5%. Packed patties were stored for 9 days at 4 °C temperature and the quality of the meat was evaluated on the 0, 3rd, 6th, and 9th day. The natural mass loss during storage, the pH as well as the lipid oxidation were evaluated by thiobarbituric acid-reactive substance (TBARS) method. GC was used to determine the amount of fatty acids and e-nose, based on ultrafast gas chromatography, was used for the determination of volatile organic compounds in beef patties before and after the storage. The highest mass loss during refrigerated storage was observed in the control beef patties, while the berry pomace absorbed water and reduced the loss. The pomace additive influenced the decrease in the patties pH during the storage. Berry pomace can be very effective in relation to lipid oxidation, and as little as 1% of berry pomace influenced the decrease in the TBAR’s values in the patties stored for nine days by 3.06 and 2.42 times, depending on the pomace compared to the control patties. The use of berry pomace in meat products can reduce lipid oxidation, increase their fiber content and act as a thickener, as well as contribute to the usage of agri-food by-products.

Raspberry Extract as a Strategy to Improve the Oxidative Stability of Pork Burgers Enriched with Omega-3 Fatty Acids

“…Raspberries ( Rubus ideaus L.), a red fruit abundant in bioactive compounds, such as phenolics, organic acids, vitamins, minerals, and anthocyanins with potent antioxidant properties [ 8 ], can potentially enhance the oxidative stability of omega-3-enriched meat products. Previous studies have demonstrated that raspberry extracts can enhance the oxidative stability of fish oil (rich in n-3 PUFAs) [ 9 ] and various meat products, such as pastirma [ 10 ], meatballs [ 11 ], and burgers [ 12 ]. The mechanism by which raspberry extracts exert their antioxidant effects can be attributed to the presence of anthocyanins.…”

Effects of Marinades Prepared from Food Industry By-Products on Quality and Biosafety Parameters of Lamb Meat

“…Our previous studies have shown that freeze-dried apple pomace (AP) and freeze-dried blackcurrant pomace (BC) possess high antimicrobial [ 32 , 36 , 37 , 46 ] and antifungal [ 40 , 47 ] activity against a broad spectrum of pathogenic bacteria strains and fungi. It is also known that by-products from the berry/fruit industry can improve the sensory properties (i.e., colour, flavour, moisture, and texture) of different types of foods [ 36 , 46 , 48 , 49 , 50 , 51 ]. The influence of juices, extracts and vinegar has also been reported on the quality and sensory parameters of pork [ 52 , 53 , 54 ], poultry [ 53 , 54 , 55 , 56 ], beef [ 57 , 58 , 59 , 60 ], and LM [ 61 , 62 ]; however, information about marinades prepared using AW–LAB–berry/fruit combinations is scarce.…”

Composition and Physicochemical Properties of Pomace of Various Cultivars of Blackberry (Rubus fruticosus L.)

“…Waste generated after the processing of fruits is a promising source of valuable bioactive compounds. In recent years, researchers have established that pomace is a valuable source of nutrients such as phenolic compounds, pigments, dietary fibers, essential oils, enzymes, vitamins, and fatty acids [2,24,25], and pomace is no longer seen as a waste and can be used as potential dietary additive and natural colorant, nutritional value food supplement or functional ingredient in different food matrices [26,27]. The physicochemical properties of blackberry pomace play a pivotal role in influencing the texture and stability of food products [28].…”