Mª Montaña López-Parra, Carmen Barraso, Mª Jesús Martín-Mateos, Palmira Curbelo, Alberto Ortiz, Lucía León, David Tejerina, Susana García-Torres
{"title":"使用樱桃作为天然抗氧化剂及其对羊肉汉堡理化、技术和感官特性的影响","authors":"Mª Montaña López-Parra, Carmen Barraso, Mª Jesús Martín-Mateos, Palmira Curbelo, Alberto Ortiz, Lucía León, David Tejerina, Susana García-Torres","doi":"10.1016/j.meafoo.2024.100143","DOIUrl":null,"url":null,"abstract":"<div><p>Taking into account the current interest in the use of food additives and their replacement with natural bioactive compounds, the objective of this study is to research into the possibilities of using sweet cherry extract in various percentages (2%, 6% and 10%) as an ingredient for the production of lamb burgers. The findings of this study reveal that the addition of cherry extract causes acidification in the burgers and higher weight loss during cooking. The higher the level of cherry that was added into the burgers, the darker they became and the more significant the increase in α-tocopherol content. Total antioxidant activity was progressively increased with higher amount of extract added. According to the preference analysis, the best rated meats were burgers with 10% cherry content in raw meat and burgers with 2% cherry content in cooked meat.</p></div>","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"13 ","pages":"Article 100143"},"PeriodicalIF":0.0000,"publicationDate":"2024-02-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2772275924000108/pdfft?md5=1517181d822e5fbfac43ef9f24206ccd&pid=1-s2.0-S2772275924000108-main.pdf","citationCount":"0","resultStr":"{\"title\":\"Use of cherry as a natural antioxidant and its influence on the physicochemical, technological and sensory properties of lamb burgers\",\"authors\":\"Mª Montaña López-Parra, Carmen Barraso, Mª Jesús Martín-Mateos, Palmira Curbelo, Alberto Ortiz, Lucía León, David Tejerina, Susana García-Torres\",\"doi\":\"10.1016/j.meafoo.2024.100143\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>Taking into account the current interest in the use of food additives and their replacement with natural bioactive compounds, the objective of this study is to research into the possibilities of using sweet cherry extract in various percentages (2%, 6% and 10%) as an ingredient for the production of lamb burgers. The findings of this study reveal that the addition of cherry extract causes acidification in the burgers and higher weight loss during cooking. The higher the level of cherry that was added into the burgers, the darker they became and the more significant the increase in α-tocopherol content. Total antioxidant activity was progressively increased with higher amount of extract added. According to the preference analysis, the best rated meats were burgers with 10% cherry content in raw meat and burgers with 2% cherry content in cooked meat.</p></div>\",\"PeriodicalId\":100898,\"journal\":{\"name\":\"Measurement: Food\",\"volume\":\"13 \",\"pages\":\"Article 100143\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2024-02-19\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://www.sciencedirect.com/science/article/pii/S2772275924000108/pdfft?md5=1517181d822e5fbfac43ef9f24206ccd&pid=1-s2.0-S2772275924000108-main.pdf\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Measurement: Food\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S2772275924000108\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Measurement: Food","FirstCategoryId":"1085","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S2772275924000108","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
Use of cherry as a natural antioxidant and its influence on the physicochemical, technological and sensory properties of lamb burgers
Taking into account the current interest in the use of food additives and their replacement with natural bioactive compounds, the objective of this study is to research into the possibilities of using sweet cherry extract in various percentages (2%, 6% and 10%) as an ingredient for the production of lamb burgers. The findings of this study reveal that the addition of cherry extract causes acidification in the burgers and higher weight loss during cooking. The higher the level of cherry that was added into the burgers, the darker they became and the more significant the increase in α-tocopherol content. Total antioxidant activity was progressively increased with higher amount of extract added. According to the preference analysis, the best rated meats were burgers with 10% cherry content in raw meat and burgers with 2% cherry content in cooked meat.