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Effects of irradiation and storage on the physico‐chemical and sensory properties of hamburgers enriched with lycopene
Author(s) -
Selgas Ma. Dolores,
García Ma. Luisa,
Calvo Marta M.
Publication year - 2009
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/j.1365-2621.2009.02017.x
Subject(s) - lycopene , food science , chemistry , irradiation , shelf life , carotenoid , physics , nuclear physics
Summary In order to increase their safety and shelf‐life, raw hamburgers containing 30, 45 and 60 g kg −1 dry tomato peel (DTP) as a source of lycopene were manufactured, vacuum‐packed and irradiated with 2 or 4 kGy. The effects of this treatment on microbial load, lycopene concentration, physico‐chemical and sensory properties were studied during 17 days of refrigerated storage. After irradiation with 4 kGy and 17 days of storage, microbial levels fell, four logarithmic cycles and the lycopene concentration fell to 15% of the initial value. Even with this decrease, hamburgers containing 6% DTP had a final lycopene concentration of 7.14 mg per 100 g of hamburger, an amount very close to the recommended daily intake for a healthy diet. DTP masks the brownish colour characteristic of irradiated meat, and 6% DTP gives to the hamburger similar redness ( a * parameter), independently of the dose of radiation applied. Sensory characteristics were influenced by irradiation, but the higher lycopene concentration (6 g kg −1 ) masked these changes sufficiently to assure an acceptable colour and odour in the final product after the storage period.