首页|The effects of Hierba Santa (Piper auritum Kunth) on the inhibition of lipid oxidation in beef burgers
The effects of Hierba Santa (Piper auritum Kunth) on the inhibition of lipid oxidation in beef burgers
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NSTL
Elsevier
The antioxidant and antimicrobial effects of Hierba Santa (Piper auritum Kunth) ethanolic extracts (HSEE) from plant powder of particle sizes 425 mu m (EPA) and 850 mu m (EPB) were evaluated in raw and raw-cooked beef burgers stored for 9 days at 4 degrees C, as well as raw-frozen and raw-frozen-cooked beef burgers stored for 90 days at 20.C. Four treatments were prepared, including control (without extract), solution of sodium ascorbate (NaASC at 500 mg/kg), MEPA (meat with HSEE from EPA at 750 mg/kg) and MEPB (meat with HSEE from EPB at 750 mg/kg). The in vitro antioxidant and antimicrobial activities as well as total phenolic, chlorophyll and carotenoid content of HSEE were studied. The chemical composition was evaluated in beef used for the burgers. Beef burgers were evaluated for thiobarbituric acid reactive substances (TBARS), pH, color, metmyoglobin content and microbial load. Results indicated that HSEE showed in vitro antioxidant activity and their incorporation in beef burgers inhibited lipid oxidation compared with NaASC, while pH was lower than the maximum allowed limit. However, neither EPB nor EPA were effective in reducing the total bacteria count (TBC) in raw beef burgers. Therefore, HSEE could be recommended as a natural antioxidant in beef burgers.
Trujillo-Santiago, E.、Villalobos-Delgado, Luz H.、Guzman-Pantoja, L. E.、Lopez, M. G.、Zafra-Ciprian, D. I.、Nevarez-Moorillon, G. V.、Santiago-Castro, J. T.
NSTL
Elsevier
