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Effect of raspberry pomace extracts isolated by high pressure extraction on the quality and shelf‐life of beef burgers
Author(s) -
Kryževičūtė Nora,
Jaime Isabel,
Diez Ana M.,
Rovira Jordi,
Venskutonis Petras Rimantas
Publication year - 2017
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.13460
Subject(s) - pomace , food science , chemistry , metmyoglobin , extraction (chemistry) , supercritical carbon dioxide , blowing a raspberry , thiobarbituric acid , shelf life , antioxidant , modified atmosphere , lipid oxidation , antimicrobial , chromatography , lipid peroxidation , biochemistry , organic chemistry , myoglobin
Summary 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 O 2 and CO 2 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.