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Effects of grape pomace flour on quality parameters of salmon burger
Author(s) -
Cilli Lilian P.,
Contini Luana Roland Ferreira,
Sinnecker Patricia,
Lopes Patricia Santos,
Andreo Marcio Adriano,
Neiva Cristiane Rodrigues Pinheiro,
Nascimento Maristela Silva,
Yoshida Cristiana M. P.,
Venturini Anna Cecilia
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.14329
Subject(s) - pomace , food science , polyphenol , tbars , lipid oxidation , chemistry , antioxidant , food industry , biochemistry , lipid peroxidation
By‐products from the juice industry contain a large proportion of high‐value compounds, such as polyphenols, that can be applied as natural antioxidants in foods. The effects of grape pomace flour (GPF) were assessed on oxidative stability, physicochemical, and sensory characteristics of frozen salmon burgers. Two batches of burgers were formulated with 1% and 2% GPF. For comparison purposes, a negative control (0% GPF) and a burger added with 0.01% BHT were formulated. The incorporation of GPF into salmon burger altered the color and appearance, but did not affect the odor. TBARS was significantly inhibited by the incorporation of GPF, in which BHT showed the highest inhibitory effect. Additionally, the GPF showed no cytotoxicity in relation to mouse fibroblast cells. These results suggest that GPF is one potential inhibitor of secondary lipid oxidation compounds in salmon burgers, thus indicating that it can be applied in food applications to replace synthetic antioxidants. Practical applications By‐products from grape juice processing contain high levels of polyphenols and dietary fibers that are discarded without taking advantage of the bioactive. The use of grape pomace flour as a natural antioxidant for the development of new products represents an alternative for the fish industries to meet consumers’ expectations for healthier foods.