Influence of the addition of rosemary (Rosmarinus officinalis l.) and oregano (Origanum vulgare) on the lipid stability, texture and sensory characteristics of pork burgers
DOI:
https://doi.org/10.33448/rsd-v10i11.19477Keywords:
Burger; Oxidation; Rosemary; Oregano; Antioxidants.Abstract
There is concern about the toxicity of chemical antioxidants and the increase in their consumption, since the incorporation of antioxidants into foods has increased in recent years due to the need to increase the shelf life of foods. Thus, the objective of this work was to develop different hamburger formulations using pork with the addition of rosemary and oregano spices as a source of natural antioxidants, replacing the synthetic BHT (butyl-hydroxy-toluene). The following parameters were evaluated: color, yield and shrinkage percentage, lipid stability, instrumental texture and sensory analysis through the acceptance test. The results of the color parameters showed differences between the formulations due to the fact that the spices have a dark green color. The cooking yield values found were better compared to other studies, whereas the shrinkage values did not show a significant difference. Spices as a source of antioxidants and the synthetic antioxidant when analyzed individually and also when combined had an effect on specific extinction, BHT had the greatest protective effect against oxidation under analysis at 232 nm and at 270 nm, but oregano stood out at 270 nm showing an effect close to that of the synthetic antioxidant.
References
Almeida-doria, R. F., & Regitano-d’arce, M. A. B. (2000). Antioxidant activity of rosemary and oregano ethanol extracts in soybean oil under thermal oxidation. Ciência e Tecnologia de Alimentos, 20(2). https://doi.org/10.1590/S0101-20612000000200013
Amaral, S. M., Carvalho , L. Q. C. Pereira, N. A. C. de S. Sousa Sobrinho, M. F. Sousa Sobrinho, M. K. de Santos, L. D. L. Dos Barbosa, M. C. N. A., Silva, B. L., Rodrigues, A. E. F. Linhares, B. O., Carvalho, F. D. S., Cunha, A. P. G. da, Solano, L. D. S., Santos, D. O., & Lopes, L. A. D. S. (2021). Alecrim (rosmarinus officinalis): principais características. Revista de Casos e Consultoria, 12(1).
Aued-Pimentel, S., Takemoto, E., Kumagai, E. E., & Cano, C. B. (2008). Determinação da diferença entre o valor real e o teórico do triglicerídeo ecn 42 para a detecção de adulteração em azeites de oliva comercializados no Brasil. Quimica Nova, 31(1), 31–34. https://doi.org/10.1590/S0100-40422008000100006
Baranauskaite, J., Kubiliene, A., Marksa, M., Petrikaite, V., Vitkevičius, K., Baranauskas, A., & Bernatoniene, J. (2017). The Influence of Different Oregano Species on the Antioxidant Activity Determined Using HPLC Postcolumn DPPH Method and Anticancer Activity of Carvacrol and Rosmarinic Acid. BioMed Research International, 2017, 1–7. https://doi.org/10.1155/2017/1681392
Bligh, E.G. and Dyer, W. J. (1959). Canadian Journal of Biochemistry and Physiology. Canadian Journal of Biochemistry and Physiology, 37(8).
Cai, L., Cao, A., Li, Y., Song, Z., Leng, L., & Li, J. (2015). The effects of essential oil treatment on the biogenic amines inhibition and quality preservation of red drum (Sciaenops ocellatus) fillets. Food Control, 56, 1–8. https://doi.org/10.1016/j.foodcont.2015.03.009
Carvalho, F. A. L., Pateiro, M., Domínguez, R., Barba-Orellana, S., Mattar, J., Rimac Brnčić, S., Barba, F. J., & Lorenzo, J. M. (2019). Replacement of meat by spinach on physicochemical and nutritional properties of chicken burgers. Journal of Food Processing and Preservation, 43(5), 4–11. https://doi.org/10.1111/jfpp.13935
Contini, C., Álvarez, R., O’Sullivan, M., Dowling, D. P., Gargan, S. Ó., & Monahan, F. J. (2014). Effect of an active packaging with citrus extract on lipid oxidation and sensory quality of cooked turkey meat. Meat Science, 96(3), 1171–1176. https://doi.org/10.1016/j.meatsci.2013.11.007
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(May). https://doi.org/10.1016/j.meatsci.2019.107921
Del Ré, P. V., & Jorge, N. (2012). Especiarias como antioxidantes naturais: Aplicações em alimentos e implicação na saúde. Revista Brasileira de Plantas Medicinais, 14(2), 389–399. https://doi.org/10.1590/S1516-05722012000200021
Domínguez, R., Barba, F. J., Gómez, B., Putnik, P., Bursa, D., Pateiro, M., Santos, E. M., & Lorenzo, J. M. (2018). Active packaging fi lms with natural antioxidants to be used in meat industry : A review. 113(April), 93–101. https://doi.org/10.1016/j.foodres.2018.06.073
Duong, D. Q., Crandall, P. G., Pohlman, F. W., O’Bryan, C. A., Balentine, C. W., & Castillo, A. (2008). Improving ground beef safety and stabilizing color during irradiation using antioxidants, reductants or TSP. Meat Science, 78(4), 359–368. https://doi.org/10.1016/j.meatsci.2007.06.022
Ghabraie, M., Vu, K. D., Tata, L., Salmieri, S., & Lacroix, M. (2016). Antimicrobial effect of essential oils in combinations against five bacteria and their effect on sensorial quality of ground meat. LWT - Food Science and Technology, 66, 332–339. https://doi.org/10.1016/j.lwt.2015.10.055
Heck, R. T., Vendruscolo, R. G., de Araújo Etchepare, M., Cichoski, A. J., de Menezes, C. R., Barin, J. S., Lorenzo, J. M., Wagner, R., & Campagnol, P. C. B. (2017). Is it possible to produce a low-fat burger with a healthy n − 6/n − 3 PUFA ratio without affecting the technological and sensory properties? Meat Science, 130(February), 16–25. https://doi.org/10.1016/j.meatsci.2017.03.010
Huang, Z., Liu, X., Jia, S., Zhang, L., & Luo, Y. (2018). The effect of essential oils on microbial composition and quality of grass carp (Ctenopharyngodon idellus) fillets during chilled storage. International Journal of Food Microbiology, 266(July 2017), 52–59. https://doi.org/10.1016/j.ijfoodmicro.2017.11.003
Lara, M. S., Gutierrez, J. I., Timón, M., & Andrés, A. I. (2011). Evaluation of two natural extracts ( Rosmarinus offi cinalis L . and Melissa offi cinalis L .) as antioxidants in cooked pork patties packed in MAP. Meat Science, 88, 481–488. https://doi.org/10.1016/j.meatsci.2011.01.030
Lutz, I. A. (2008). Métodos físico-químicos para análise de alimentos. ANVISA.
Mancini, S., Paci, G., Fratini, F., Torracca, B., Nuvoloni, R., Dal Bosco, A., Roscini, V., & Preziuso, G. (2017). Improving pork burgers quality using Zingiber officinale Roscoe powder (ginger). Meat Science, 129, 161–168. https://doi.org/10.1016/j.meatsci.2017.03.004
Moretto, Â., Byruchko, R. T., Modesto, E. C., da Motta, A. S., Friedrich, M. T., & Rezzadori, K. (2020). Effect of olive oil replacement on physicochemical, technological, and microbiological properties of buffalo burger modification. Journal of Food Processing and Preservation, 44(8), 1–8. https://doi.org/10.1111/jfpp.14624
Oliveira, D. F. de, Coelho, A. R., Burgardt, V. de C. da F., Hashimoto, E. H., Lunkes, A. M., Marchi, J. F., & Tonial, I. B. (2013). Alternativas para um produto cárneo mais saudável: uma revisão. Brazilian Journal of Food Technology, 16(3), 163–174. https://doi.org/10.1590/s1981-67232013005000021
Pereira, D., Pinheiro, R. S., Heldt, L. F. S., de Moura, C., Bianchin, M., Almeida, J. de 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, 17–23. https://doi.org/10.1590/1678-457X.31816
Pereira, L. F. S., Inácio, M. L. C., Pereira, R. C., & De Angelis-Pereira, M. C. (2015). Prevalência de Aditivos em Alimentos Industrializados Comercializados em uma Cidade do Sul de Minas Gerais/Prevalence of Additives in Processed Food Marketed in a South City of Minas Gerais. Revista Ciências Em Saúde, 5(3), 46–52. https://doi.org/10.21876/rcsfmit.v5i3.381
Pereira, S. A., Shitsuka, D. M., Parreira, F. J. & Shitsuka, R. (2018). Metodologia da pesquisa científica. UFSM, NTE.
Piedade, K. R. (2007). Uso de ervas aromáticas na estabilidade oxidativa de filés de sardinha (Sardinella brasiliensis) processados [Universidade de São Paulo]. https://doi.org/10.11606/D.11.2007.tde-08112007-114206
Qian, Y. F., Cheng, Y., Ye, J. X., Zhao, Y., Xie, J., & Yang, S. P. (2021). Targeting shrimp spoiler Shewanella putrefaciens: Application of ε-polylysine and oregano essential oil in Pacific white shrimp preservation. Food Control, 123(999), 107702. https://doi.org/10.1016/j.foodcont.2020.107702
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(October 2018), 181–188. https://doi.org/10.1016/j.meatsci.2018.10.016
Ribeiro, W. O., Ozaki, M. M., Santos, M., Rodríguez, A. P., Pflanzer, B., Aparecida, M., & Pollonio, R. (2021). Interaction between papain and transglutaminase enzymes on the textural softening of burgers. Meat Science, 174. https://doi.org/10.1016/j.meatsci.2020.108421
Rios-Mera, J. D., Saldaña, E., Cruzado-Bravo, M. L. M., Patinho, I., Selani, M. M., Valentin, D., & Contreras-Castillo, C. J. (2019). Reducing the sodium content without modifying the quality of beef burgers by adding micronized salt. Food Research International, 121(January), 288–295. https://doi.org/10.1016/j.foodres.2019.03.044
Seabra, L. M. A. J., Zapata, J. F. F., Nogueira, C. M., Dantas, M. A., & Almeida, R. B. D. (2002). Fécula de mandioca e farinha de aveia como substitutos de gordura na formulação de hambúrguer de carne ovina. Food Science and Technology, 22, 245–248.
Sedlmaier, A. W., Santos, A. C., Peres, A. P., Sensorial, A., & Naturais, D. E. C. (2014). Avaliação Sensorial De Carne Moída Acrescida De Condimentos Naturais Com Baixo Teor De Sódio. 90–102.
Serdaroǧlu, M. (2006). Improving low fat meatball characteristics by adding whey powder. Meat Science, 72(1), 155–163. https://doi.org/10.1016/j.meatsci.2005.06.012
Shahidi, F., & Wanasundara, U. N. (2002). Methods for measuring oxidative rancidity in fats and oils. In Food lipids: Chemistry, nutrition and biotechnology 3 (pp. 387–403).
Shimano, M. Y. H. (2012). Ação antioxidante de extratos de especiarias e suas misturas binárias e ternárias sobre a estabilidade oxidativa de óleo de soja [Universidade de São Paulo]. https://doi.org/10.11606/D.11.2012.tde-03122012-105001
Szabo, M. R., Radu, D., Gavrilas, S., Chambre, D., & Iditoiu, C. (2010). Antioxidant and Antimicrobial Properties of Selected Spice Extracts. International Journal of Food Properties, 13(3), 535–545. https://doi.org/10.1080/10942910802713149
Teixeira, E. M. B., Carvalho, M. R. B. de, Neves, V. A., Lima, T. M. A., & Pereira, L. A. (2013). Caracterização de hambúrguer elaborado com farinha de folhas de Moringa (Moringa oleífera Lam.). Nutrire, 38(3), 220–232. https://doi.org/10.4322/nutrire.2013.021
Westerterp-Plantenga, M. S., Nieuwenhuizen, A., Tomé, D., Soenen, S., & Westerterp, K. R. (2009). Dietary Protein, Weight Loss, and Weight Maintenance. Annual Review of Nutrition, 29(1), 21–41. https://doi.org/10.1146/annurev-nutr-080508-141056
Žugčić, T., Abdelkebir, R., Barba, F. J., Rezek-Jambrak, A., Gálvez, F., Zamuz, S., Granato, D., & Lorenzo, J. M. (2018). Effects of pulses and microalgal proteins on quality traits of beef patties. Journal of Food Science and Technology, 55(11), 4544–4553. https://doi.org/10.1007/s13197-018-3390-9
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2021 Annecler Rech de Marins; Andrielli Sartorelli; Luciana Alves da Silva; Talita Aparecida Ferreira de Campos; Carla Adriana Ferrari Artilha; Natallya Marques da Silva; Andresa Carla Feihrmann; Raquel Guttierres Gomes; Marina Tolentino Marinho
This work is licensed under a Creative Commons Attribution 4.0 International License.
Authors who publish with this journal agree to the following terms:
1) Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
2) Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
3) Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work.
