Effect of raspberry pomace extracts isolated by high pressure extraction on the quality and shelf‐life of beef burgers |
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Authors: | Nora Kryževičūtė Isabel Jaime Ana M. Diez Jordi Rovira Petras Rimantas Venskutonis |
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Affiliation: | 1. Department of Food Science and Technology, Kaunas University of Technology, Kaunas, Lithuania;2. Department of Biotechnology and Food Science, University of Burgos, Burgos, Spain |
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Abstract: | Raspberry pomace extracts isolated with supercritical carbon dioxide (SCE) and pressurised ethanol/water (ETE) were tested in beef burgers. Only ETE additives effectively inhibited lipid oxidation and the growth of microorganisms, as it was observed by measuring the changes of thiobarbituric acid reactive substances, bacterial counts and the content of O2 and CO2 during storage in the modified atmosphere package. ETE additives also demonstrated some meat colour preservation effects, which were assessed by the intensity of hamburger colour and metmyoglobin concentration. However, ETE additives did not alter burger's taste at the applied concentrations (up to 1%). It may be concluded that the most effective extracts possessing strong antioxidant and antimicrobial activity may be isolated from raspberry pomace by the pressurised liquid extraction with a hydroethanolic solvent; such extracts may be considered as promising additives in meat products for improving their stability and enriching with beneficial to health phytochemicals. |
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Keywords: | Antimicrobial activity beef burger inhibition of oxidation meat stability raspberry pomace extracts |
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