Journal
FOOD CHEMISTRY
Volume 233, Issue -, Pages 101-109Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2017.04.100
Keywords
Antioxidant capacity; Oregano; Natural antioxidant; Phenolic compounds; Shelf life
Funding
- Foundation for Research Support of Sao Paulo (FAPESP) [2011/08093-2]
- National Council for Scientific and Technological Development (CNPq) [475274/2011-3]
- Coordination for the Improvement of Higher Education Personnel (CAPES)
- Fundacao de Amparo a Pesquisa do Estado de Sao Paulo (FAPESP) [11/08093-2] Funding Source: FAPESP
Ask authors/readers for more resources
The objective was to evaluate replacement of sodium erythorbate with a natural antioxidant (oregano extract) on physicochemical and sensory stability of lamb burgers, and determine the appropriate amount. Five treatments were prepared, including control (without antioxidant), sodium erythorbate, and three concentrations of oregano extract (13.32, 17.79 and 24.01 mL/kg), based on antioxidant capacity determined using the Folin-Ciocalteu, 2,2-diphenyl-1-picrylhydrazyl (DPPH center dot) and ferric reducing antioxidant power (FRAP) methods, respectively. Burgers containing oregano extract, at the concentration determined by FRAP method, had higher oxidative stability, evidenced by an 80% reduction (P < 0.001) in thiobarbituric acid reactive substances, effective inhibition of protein oxidation (P < 0.01) and less colour loss during frozen storage. Oregano extract did not impair (P> 0.05) consumers' sensory acceptance of the lamb burgers. Under the conditions tested, addition of 24 mL/kg of oregano extract could be recommended as a natural antioxidant in lamb burgers. (C) 2017 Elsevier Ltd. All rights reserved.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available