Synergistic effects evaluation of jabuticaba and strawberry extracts on oxidative stability of pork burgers

IF 7.1 1区农林科学 Q1 Agricultural and Biological Sciences Meat Science Pub Date : 2024-10-10 DOI:10.1016/j.meatsci.2024.109685

Rita D.C.S. Da Silva , Juliana A. Camponogara , Carla A.A. Farias , Andreara R. Dos Reis , Bibiana A. dos Santos , Mariana B. Pinton , Leticia P. Corrêa , Paulo C.B. Campagnol , Gabrielle A. Dantas , Roberto C.V. Santos , Cristiano A. Ballus , Milene T. Barcia

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Abstract

This study aimed to verify whether the combined application of jabuticaba and strawberry extracts at five different concentrations could enhance oxidative stability and microbiological quality of pork burgers over 12 days of storage at 4 °C. The anthocyanins in these extracts were quantified by HPLC-DAD and identified by LC-MS/MS. Pelargonidin-3-glucoside was highlighted as the predominant anthocyanin in jabuticaba extract, while cyanidin-3-glucoside was the main constituent in strawberry extract. The extracts did not exhibit antimicrobial activity but demonstrated significant antioxidant activity. The treatment with the 0.75:0.25 (jabuticaba:strawberry extract) level showed a pH evolution during storage similar to the control (without extract). Additionally, the combination of jabuticaba and strawberry extracts, particularly at the 75:25 levels, indicated lower TBARS values, characterized by the decreased presence of rancid aroma at the end of the storage period. This extract combination level also preserved the burgers' color, evidenced by the lower ΔE values during storage.

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沙丁鱼和草莓提取物对猪肉汉堡氧化稳定性的协同效应评估

本研究旨在验证在 4 °C 下贮藏 12 天期间，联合使用五种不同浓度的刺五加和草莓提取物是否能提高猪肉汉堡的氧化稳定性和微生物质量。这些提取物中的花青素通过 HPLC-DAD 进行定量，并通过 LC-MS/MS 进行鉴定。结果表明，花青素-3-葡萄糖苷是jabuticaba萃取物中最主要的花青素，而花青素-3-葡萄糖苷是草莓萃取物中的主要成分。这些提取物没有表现出抗菌活性，但具有显著的抗氧化活性。使用 0.75:0.25（jabuticaba：草莓提取物）水平的处理在贮藏期间显示出与对照组（不含提取物）相似的 pH 值变化。此外，鸦片萃取物和草莓萃取物的组合，尤其是 75:25 的组合，显示出较低的 TBARS 值，其特点是在贮藏期结束时酸败香味的减少。这种提取物组合水平还能保持汉堡的色泽，储存期间较低的ΔE 值就是证明。

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来源期刊

Meat Science 工程技术-食品科技

CiteScore

12.60

自引率

9.90%

发文量

282

审稿时长

60 days

期刊介绍： The aim of Meat Science is to serve as a suitable platform for the dissemination of interdisciplinary and international knowledge on all factors influencing the properties of meat. While the journal primarily focuses on the flesh of mammals, contributions related to poultry will be considered if they enhance the overall understanding of the relationship between muscle nature and meat quality post mortem. Additionally, papers on large birds (e.g., emus, ostriches) as well as wild-captured mammals and crocodiles will be welcomed.