Improving the shelf life of chicken burgers using Octopus vulgaris and Dosidicus gigas skin pigment extracts

In this work, an innovative strategy for raw chicken burger preservation, based on methanol-HCl extracts of octopus (Octopus vulgaris) (OVE) and squid (Dosidicus gigas) (DGE) skin pigments, was evaluated at 4 degrees C for 12 days. Burgers were prepared and divided into six groups: the control without any extract (CON), the control with 0.03% alpha-tocopherol (CET), and those containing 0.05% (OVE1, DGE1) and 0.1% (OVE2, DGE2) octopus and squid pigment extract, respectively. OVE yielded a higher rate of pigments with antioxidant activity (DPPH, ABTS, and ORAC) than DGE. The highest antimutagenic activity was detected in DGE according to the Ames' Salmonella test. OVE1 and DGE1 burgers maintained lower pH values and were less sensitive to lipid oxidation (peroxide, anisidine, and total oxidation values). Evaluation of microbial growth by total bacterial count, lactic acid bacteria, Enterobacteriaceae spp., and fungi showed that OVE1 and DGE1 delayed bacterial contamination. The overall sensory quality was maintained for longer in the OVE-and DGE-supplemented chicken burgers than CON burgers. This study showed that OVE and DGE have potential as antioxidant and antimicrobial additives in chicken products.

Automated summary

An innovative preservation strategy using octopus and squid pigment extracts was evaluated for raw chicken burger. The extracts demonstrated antioxidant and antimicrobial properties, delaying bacterial contamination and lipid oxidation while maintaining sensory quality for a longer period.