Quality of blended hamburger with rosemary as a substitute for synthetic antioxidant: physicochemical characterization

Authors

DOI:

https://doi.org/10.33448/rsd-v11i9.31708

Keywords:

Rosmarinus officinalis L. syn. Salvia rosmarinus Spenn.; Meat product; Shelf life; Essential oil; Hydroalcoholic extract.

Abstract

The objective of this study was to elaborate a blended hamburger with rosemary as a substitute for synthetic antioxidants and to evaluate the physicochemical characteristics and oxidation during 120 days of storage. The burgers were prepared using beef cutlets and chicken breast fillets in an entirely randomized design. It was considered as treatment the replacement (w/w) of the synthetic antioxidant by rosemary. The quality of the hamburger was evaluated from the physical-chemical parameters of oxidation by the TBARS method, color parameters (L*, a*, b*), and pH of the hamburgers under storage for 30, 45, 60, 90 and 120 days. The compounds camphor, 1,8-cineole and α-pinene were the majority in the essential oil identified by GC/MS and RAMAN spectroscopy. In the analysis of total antioxidant activity the essential oil showed lower activity (38%) than the hydroalcoholic extract (93.8%), both for concentrations of 100µg/mL. At 30 days of storage, there was no difference in luminosity between treatments (p>0.05), indicating that the addition of the aromatic herb did not influence this parameter. The quantification of the malonic dialdehyde content (mg of MDA/kg of sample) indicated that the treatments that used fresh or dried aromatic herb presented lower values (p<0.05) of the compounds from the oxidation, being statistically equal to the treatment with sodium erythorbate. The addition of rosemary in the meat product, both in the form of fresh herb and dried herb, in the presented level replaces the antioxidant sodium erythorbate, thus contributing to the provision of a product free of synthetic additive.

Author Biography

Marcela Rios de Araújo, Instituto Federal de Educação Ciência e Tecnologia de Mato Grosso

Engenheira de Alimentos, Mestre em Ciência e Tecnologia de Alimentos.

References

AMSA. Meat color measurement guidelines, Champaing, IL: American Meat Science Association, 2012.

Andrade M.A., Cardoso, M. G., de Andrade, J., Silva, L.F., Teixeira M.L., Resende, J.M.V., Figueiredo, A.C.S., & Barroso, J.G. (2013). Chemical Composition and Antioxidant Activity of essential Oils from Cinnamodendron dinisii Schwacke and Siparuna guianensis Aublet. Antioxidants, 2, 384-397. 10.3390/antiox2040384

AOAC. Association of official analytical chemists. Official methods of analysis - AOAC Internacional. 19th ed. Maryland: USA, 2012.

Atti-Santos, A.C., Rossato, M., Pauletti, G.F., Rota, L.D., Rech, J.C., Pansera, M.R., Agostini, F., Serafini, L.A., & Moyna, P. (2005). Physico-chemical evaluation of Rosmarinus officinalis L. essential oils. Brazilian Archives of Biology and Technology, 48, 1035-1039. 10.1590/S1516-89132005000800020

Bagamboula,C.F., Uyttendaele, M., & Debevere, J. (2004). Inibitory effect of thyme and basil essential oils, carvacrol, thymol, estragol, linalool and р-cymene towards Shigella sonnei and S. flexneri. Food Microbiology, 21, 33-42. 10.1016/S0740-0020(03)00046-7

Bauer, K., Garbe, D., & Surburg, H. (1997). Common fragrance and flavor materials: preparation, properties and uses. 3. ed. Germany: Wiley-VCH.

Biswas, O., Kandasamy, P., Patnaik, S., Lorenzo, J.M., & Das, A.K. (2021). Effect of phytochemicals on quality and safety aspects of meat and meat products. Effect of phytochemicals on quality and safety aspects of meat and meat products. Indian Journal of Animal Health, 60. 10.36062/ijah.2021.spl.02921

Boix, Y.F., Victório, C.P., Lage, C.L.S., & Kuster, R.M. (2010). Volatile compounds from Rosmarinus officinalis L. and Baccharis dracunculifolia DC. Growing in southeast coast of Brazil. Química Nova, 33, 255-257. 10.1590/S0100-40422010000200004

Bragagnolo, N., & Mariutti, B.R.L. (2009). A oxidação lipídica em carne de frango e o impacto da adição de sálvia (Salvia officinalis, L.) e de alho (Allium sativum L.) como antioxidantes naturais. Revista Intistuto Adolfo Lutz, 68, 1-11. 10.53393/rial.2009.v68.32736

Burt, S. (2004). Essential oils: their antibacterial properties and potenctial applications in food - a review. International Journal of Food Microbiology, 94, p. 223- 253. 10.1016/j.ijfoodmicro.2004.03.022

Choi, Y.-S., Choi, J.-H., Han, D.-J., Kim, H.-Y., Lee, M.-A., Jeong, J.-Y., Chung, H.-J., & Kim, C.-J. (2010). Effects of replacing pork back fat with vegetable oils and rice bran fiber on the quality of reduced-fat frankfurters. Meat Science, 84, 557-563. 10.1016/j.meatsci.2009.10.012

Dal Bosco, A., Mattioli, S., Matics, Z., Szendrő, Z., Gerencsér, Z., Mancinelli, A. C., Kovács, M., Cullere, M., Castellini, C., & Dalle Zotte, A. (2019). The antioxidant effectiveness of liquorice (Glycyrrhiza glabra L.) extract administered as dietary supplementation and/or as a burger additive in rabbit meat. Meat Science, 158. 10.1016/j.meatsci.2019.107921

Ghasemi, B., Varidi, M.J., Varidi, M., Kazemi-Taskooh, Z. & Emami, S. A. (2022). The effect of plant essential oils on physicochemical properties of chicken nuggets. Food Measure, 16, 772–783. 10.1007/s11694-021-01204-1

Javanmardi, J., Stushnoff, C., Locke, E., & Vivanco, J.M. (2003). Antioxidant activity and total phenolic content of Iranian Ocimum accessions. Food Chemistry, 83, 547-550. 10.1016/S0308-8146(03)00151-1

Jaworska, D., Rosiak, E., Kostyra, E., Jaszczyk, K., Wroniszewska, M., & Przybylski, W. (2021). Effect of Herbal Addition on the Microbiological, Oxidative

Stability and Sensory Quality of Minced Poultry Meat. Foods, 10, 1537. 10.3390/foods10071537

Jentzsch, P.V.& Ciobotă, V. (2014). Raman spectroscopy as an analytical tool for analysis of vegetable and essential oils. Flavour and Frangrance Journal, 29, 287-295. 10.1002/ffj.3203

Lücke, F.-K. (2000). Utilization of microbes to process and preserve meat. Meat Science, 56, 105-115. 10.1016/S0309-1740(00)00029-2

Machado, W.R.C., Filippin, A.P., Silva, L.M., Silva, H.D.M., & Hoffmann, R. M.M. (2021) Incorporação de compostos fenólicos em produtos alimentícios: uma revisão. Brazilian Journal of Development, 7, 46470-46499. 10.34117/bjdv7n5-184

Marins, A. R. De, Sartorelli, A., Silva, L. A. Da, Campos, T. A. F. De, Artilha, C. A. F., Silva, N. M. Da, Feihrmann, A. C., Gomes, R. G., & Marinho, M. T. (2021). Influência da adição de alecrim (Rosmarinus officinalis l.) e orégano (Origanum vulgare) na estabilidade lipídica, textura e características sensoriais de hambúrguer suíno. Research, Society and Development, [S.1], 10, e201101119477. 10.33448/rsd-v10i11.19477

Mata, A.T., Proença, C., Ferreira, A.R., Serralheiro, M.L.M., Nogueira, J.M.F., & Araújo, M.E.M. (2007). Antioxidant and antiacetylcholinesterase activities of five plants used as portuguese food spices. Food Chemistry, 103, 778-786, 2007. 10.1016/j.foodchem.2006.09.017

Mercadante, A.Z., Capitani, C.D., Decker, E.A., & Castro, I.A. (2010). Effect of natural pigments on the oxidative stability of sausages stored under refrigeration. Meat Science, 84, 718-726. 10.1016/j.meatsci.2009.10.031

Morais, C.S.N., Morais Junior, N.N., Vicente-Neto, J., Ramos, E.M., Almeida, J., Roseiro, C., Santos, C., Gama, L.T., & Bressan, M.C. (2013). Mortadella sausage manufactured with Caiman yacare (Caiman crocodilus yacare) meat, pork backfat, and soybean oil. Meat Science, 95, 403-411. 10.1016/j.meatsci.2013.04.017

Munekata, P.E.S., Rocchetti G., Pateiro, M., Lucini, L., Domínguez, R., & Lorenzo, J. M. (2020). Addition of plant extracts to meat and meat products to extend shelf-life and health-promoting attributes: an overview. Current Opinion in Food Science, 31:81–87. 10.1016/j.cofs.2020.03.003

NIST Chemistry WebBook, NIST Standard Reference Database Number 69, Eds. P.J. Linstrom and W.G. Mallard. Disponível em https://webbook.nist.gov/ Acesso em 31 dez 2021.

Oliveira, R.T., Junior, J.M., Nascimento, D.V., & Stefani, R. (2014). Phytochemical screening and comparison of DPPH radical scavenging from different samples of coffee and yerba mate beverages. International Journal of Scientific and Research Publications, 4.

Oluwatuyi, M., Kaatz, G. W., & Gibbons, S. (2004). Antibacterial and resistance modifying activity of Rosmarinus officinalis. Phytochemistry, 65, 3249– 3254. 10.1016/j.phytochem.2004.10.009

Pereira, D., Pinheiro, R.S., Heldt, L.F.S., De Moura, C., Bianchin, M., Almeida, J.F., Dos Reis, A.S., & Ribeiro, I.S., Haminiuk, C.W.I., Carpes, S.T. (2017). Rosemary as natural antioxidant to prevent oxidation in chicken burgers. Food Science and Technology, 37(1), 17-23. 10.1590/1678-457X.31816

Pereira, G. M. (2009). Aplicação de antioxidantes naturais em carne mecanicamente separada (CMS) de aves. Dissertação (Mestrado em Ciência e Tecnologia de Alimentos) – Universidade Federal de Santa Maria, Rio Grande do Sul. Disponível em: https://repositorio.ufsm.br/bitstream/handle/1/5669/PEREIRA%2c%20MARLENE%20GOMES.pdf?sequence=1&isAllowed=y. Acesso em 05 mai 2022.

Prakash, B., Kedia, A., Mishra, P.K., & Dubey, N.K. (2015). Plant essential oils as food preservatives to control moulds, mycotoxin contamination and oxidatie deterioration of agri-food commodities – Potentials and challenges. Food Control, 47, 381-391. 10.1016/j.foodcont.2014.07.023

Prins, C.L., Lemos, C.S.L., & Freitas, S.P. (2006). Efeito do tempo de extração sobre a composição e o rendimento do óleo essencial de alecrim (Rosmarinus officinalis). Revista Brasileira.de Plantas. Medicinais, 8, 92-95. Disponível em https://www1.ibb.unesp.br/Home/Departamentos/Botanica/RBPM-RevistaBrasileiradePlantasMedicinais/artigo17_v8_n4_p092-095.pdf. Acesso 10 mai 2022.

Queiroz, A.M.P. (2006). Efeitos do tripolifosfato de sódio sobre as características microbiológicas, físico químicas e vida de prateleira em lingüiça frescal de frango. Dissertação (Mestrado em Ciência Veterinária). Universidade Federal do Rio Grande do Sul. Disponível em http://www.lume.ufrgs.br/bitstream/handle/10183/6758/000534693.pdf?sequence=1&isAllowed=y. Acesso em 05 mai 2022

Raharjo, S., Sofos, J.N., & Schmidt, G.R. (1992). Improved speed, specificity, and limit of determination of an aqueous acid extraction thiobarbituric acid-C18 method for measuring lipid peroxidation in beef. Journal of Agricultural and Food Chemistry, 40, 2182-2185. Disponível em https://pubs.acs.org/doi/abs/10.1021/jf00023a027. Acesso em 10 mai 2022.

Ribeiro, J. S., Santos, M. J. M. C., Silva, L. K. R., Pereira, L. C. L., Santos, I. A., da Silva Lannes, S. C., & da Silva, M. V. (2019). Natural antioxidants used in meat products: A brief review. Meat Science, 148, 181–188. https://doi.org/10.1016/j.meatsci.2018.10.016

Schulz, H., Özkan, G., Baranska, M., Krüger, H., & Özcan, M. (2005). Characterisation of essential oil plants from Turkey by IR and Raman spectroscopy. Vibrational Spectroscopy, 39, 249-256. 10.1016/j.vibspec.2005.04.009

Shah, M. A.; Bosco, S. J. D., & Mir, S.A. (2014). Plant extracts as natural antioxidants in meat and meat products. Meat Science, 98, 21-33. 10.1016/j.meatsci.2014.03.020

Silva, A.M. (2008). Estudo químico e biológico de plantas da família Eriocaulaceae. Tese (Doutorado em Química)- Universidade Estadual Paulista- Instituto de Química.

Silva, B.D., Bernardes, P.C., Pinheiro, P.F., Fantuzzi, E., & Roberto, C.D. (2021). Chemical composition, extraction sources and action mechanisms of essential oils: Natural preservative and limitations of use in meat products. Meat Science, 176, 108463. 10.1016/j.meatsci.2021.108463

Tarladgis, B.G., Watts, B.M., & Younathan, M.T.A. (1960). A distillation method for the quantative determination of malonaldehyde in rancid foods. The Journal of the American Oil Chemists Society, 37, 44-48. https://link.springer.com/article/10.1007/BF02630824

Tebaldi, V. M. R. (2008). Análise e potencial de uso de óleos essenciais no controle de Pseudomonas sp. e na formação de biofilme por Pseudomonas aeruginosa. Tese (Doutorado em Ciência dos Alimentos) – Universidade Federal de Lavras, Lavras.

Tepe, B., Daferera, D., Sokmen, A., Sokmen, M., & Polissiou, M. (2005). Antimicrobial and antioxidante activities of the essential oil and various extracts of Salvia tomentosa Miller (Lamiaceae). Food Chemistry, 90, 333 -340. 10.1016/j.foodchem.2003.09.013

Terra, N.N., Cichoski, A.J., & Freitas, R.J.S. (2006). Valores de nitrito e TBARS durante o processamento e armazenamento de paleta suína curada, maturada e fermentada. Ciência Rural, 36, 965-970. 10.1590/S0103-84782006000300037

Trindade, M.A., Thomazine, M., Oliveira, J.M., Balieiro, J.C.C., & Favaro-Trindade, C.S. (2010). Estabilidade oxidativa, microbiológica e sensorial de mortadelas contendo óleo de soja, armazenada a 0°C durante 60 dias. Brazilian Journal of Food Technology, 13, 165-173. 10.4260/BJFT2010130300022

Wang, W., Wu, N., Zu, Y.G., & Fu, Y.J. (2008). Antioxidative activity of Rosmarinus officinalis L. essential oil compared to its main components. Food Chemistry,108, 1019–1022.

Yaseen, T.; Sun, D.-W., & Cheng, J.H. (2017). Raman imaging for food quality and safety evaluation: Fundamentals and applications- review. Trends in Food Science & Technology, 62, 177-189. 10.1016/j.tifs.2017.01.012

Published

09/07/2022

How to Cite

ARAÚJO, M. R. de; COSTA, Érika S.; COSTA, J. C. N. da; MORAIS, E. C. de; RODRIGUES, E. C.; PICANÇO, N. F. M.; FARIA, P. B. .; FARIA, J. L. B. de; VILLA, R. D.; FARIA, R. A. P. G. de. Quality of blended hamburger with rosemary as a substitute for synthetic antioxidant: physicochemical characterization . Research, Society and Development, [S. l.], v. 11, n. 9, p. e27011931708, 2022. DOI: 10.33448/rsd-v11i9.31708. Disponível em: https://rsdjournal.org/index.php/rsd/article/view/31708. Acesso em: 23 nov. 2024.

Issue

Section

Agrarian and Biological Sciences