Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 154, Issue -, Pages -Publisher
ELSEVIER
DOI: 10.1016/j.lwt.2021.112867
Keywords
Lipid oxidation; Antioxidant assays; TBARS; Salvia officinalis L
Categories
Funding
- National Council for Science and Technological Development (CNPq)
- Araucaria Foundation for Supporting Scientific
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In order to develop healthier products, it is common in the food market to add aromatic herbs. Research has shown that adding different concentrations of sage powder to salmon burgers can effectively prevent the oxidation process of the meat matrix, demonstrating good antioxidant and antimicrobial potential.
Nowadays, in the food it is common market to develop healthier products aiming at health benefits. Among the alternatives, there are products with the addition of aromatic herbs, since, throughout the storage period, they enhance the preservation of the desirable properties of these foods by preventing/delaying oxidative processes. In this work the efficiency of three concentrations (0.50, 1.00, and 1.50%) of Salvia officinalis powder in salmon hamburgers were investigated. The results showed that Salvia officinalis was able to stop the oxidation process of the meat matrix under analysis, presenting a good antioxidant and antimicrobial potential under the conditions of raw and grilled hamburgers. Therefore, through the analyzes performed, it was possible to predict that Salvia officinalis is a good strategy for the food industry when it comes to preserving salmon meat for a long period of storage, in this case being studied for 90 days.
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