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Effect of rice bran extract on the preservation of pork burger treated with high pressure processing
Author(s) -
Martillanes Sara,
Ramírez Rosario,
AmaroBlanco Gonzalo,
AyusoYuste María Concepción,
Gil María Victoria,
DelgadoAdámez Jonathan
Publication year - 2020
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.14313
Subject(s) - shelf life , hydrostatic pressure , food science , pascalization , chemistry , high pressure , lipid oxidation , bran , postharvest , food industry , horticulture , biochemistry , biology , antioxidant , organic chemistry , thermodynamics , physics , raw material
This work studies the effects of rice bran extract (RBE) on pork burgers which were treated by hydrostatic high pressure, in order to increase their shelf‐life. Changes after processing and during the refrigerated storage were analyzed. High pressure processing (HPP) was effective in the reduction of microbiological counts; however, the addition of the extract did not show an important effect on this parameter. Burgers without RBE showed a significant increase of lipid oxidation during the storage while burgers with the RBE showed a less marked increase. RBE was effective in decreasing protein oxidation extent during storage. Panellists did not find significant differences among the different batches when the burgers were treated with HPP. These results suggest that the combination of the extracts obtained together with HPP could be effective in increasing the shelf‐life of pork burgers manufactured without synthetic additives. Practical applications Several amounts of waste are produced every year in agri‐food industry, worsening the environmental situation. This study can contribute to reduce the problem and to improve the burger quality by the application of RBE in meat products which can be an interesting alternative for food industry.