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Quality Maintenance of Beef Burger Patties by Direct Addiction or Encapsulation of a Prickly Pear Fruit Extract

Beef burger patties are a very perishable food product with a maximum shelf life of 3 days at 4°C, due to a fast decrease of quality parameters and microbial growth. Although some additives listed in the Regulation EU 601 (2014) are allowed in fresh minced beef and meat preparations with antioxidant...

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Autores principales: Parafati, Lucia, Palmeri, Rosa, Trippa, Daniela, Restuccia, Cristina, Fallico, Biagio
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2019
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6696893/
https://www.ncbi.nlm.nih.gov/pubmed/31447807
http://dx.doi.org/10.3389/fmicb.2019.01760
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author Parafati, Lucia
Palmeri, Rosa
Trippa, Daniela
Restuccia, Cristina
Fallico, Biagio
author_facet Parafati, Lucia
Palmeri, Rosa
Trippa, Daniela
Restuccia, Cristina
Fallico, Biagio
author_sort Parafati, Lucia
collection PubMed
description Beef burger patties are a very perishable food product with a maximum shelf life of 3 days at 4°C, due to a fast decrease of quality parameters and microbial growth. Although some additives listed in the Regulation EU 601 (2014) are allowed in fresh minced beef and meat preparations with antioxidant functionality, no additive with antimicrobial activity is permitted. In this study, a prickly pear extract (PPE) was added to beef burger patty formulations both by direct application and encapsulation in alginate beads. Beef burger patties were evaluated during refrigerated storage (up to 8 days at 4°C) in terms of microbial quality, pH, texture, and color variation. At the end of storage, burger samples incorporating PPE and encapsulated PPE showed significantly (p < 0.05) lower values of mesophilic bacteria, Enterobacteriaceae, and Pseudomonas spp. when compared to control samples added with sterile distilled water (SDW) or encapsulated SDW. Samples added with encapsulated PPE showed the smallest variations of color a* values (red) during the considered storage period, followed by samples added with PPE, suggesting a protective effect of the extract toward the myoglobin oxidation process. In addition, textural parameters (hardness, cohesiveness, and springiness) reached the highest levels, after 8 days of storage, in burger samples added both with PPE and encapsulated PPE, supporting the potentiality of PPE, encapsulated or not into alginate beads, to be used as a natural preservative of beef burger patty formulations for maintaining quality parameters.
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spelling pubmed-66968932019-08-23 Quality Maintenance of Beef Burger Patties by Direct Addiction or Encapsulation of a Prickly Pear Fruit Extract Parafati, Lucia Palmeri, Rosa Trippa, Daniela Restuccia, Cristina Fallico, Biagio Front Microbiol Microbiology Beef burger patties are a very perishable food product with a maximum shelf life of 3 days at 4°C, due to a fast decrease of quality parameters and microbial growth. Although some additives listed in the Regulation EU 601 (2014) are allowed in fresh minced beef and meat preparations with antioxidant functionality, no additive with antimicrobial activity is permitted. In this study, a prickly pear extract (PPE) was added to beef burger patty formulations both by direct application and encapsulation in alginate beads. Beef burger patties were evaluated during refrigerated storage (up to 8 days at 4°C) in terms of microbial quality, pH, texture, and color variation. At the end of storage, burger samples incorporating PPE and encapsulated PPE showed significantly (p < 0.05) lower values of mesophilic bacteria, Enterobacteriaceae, and Pseudomonas spp. when compared to control samples added with sterile distilled water (SDW) or encapsulated SDW. Samples added with encapsulated PPE showed the smallest variations of color a* values (red) during the considered storage period, followed by samples added with PPE, suggesting a protective effect of the extract toward the myoglobin oxidation process. In addition, textural parameters (hardness, cohesiveness, and springiness) reached the highest levels, after 8 days of storage, in burger samples added both with PPE and encapsulated PPE, supporting the potentiality of PPE, encapsulated or not into alginate beads, to be used as a natural preservative of beef burger patty formulations for maintaining quality parameters. Frontiers Media S.A. 2019-08-09 /pmc/articles/PMC6696893/ /pubmed/31447807 http://dx.doi.org/10.3389/fmicb.2019.01760 Text en Copyright © 2019 Parafati, Palmeri, Trippa, Restuccia and Fallico. http://creativecommons.org/licenses/by/4.0/ This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.
spellingShingle Microbiology
Parafati, Lucia
Palmeri, Rosa
Trippa, Daniela
Restuccia, Cristina
Fallico, Biagio
Quality Maintenance of Beef Burger Patties by Direct Addiction or Encapsulation of a Prickly Pear Fruit Extract
title Quality Maintenance of Beef Burger Patties by Direct Addiction or Encapsulation of a Prickly Pear Fruit Extract
title_full Quality Maintenance of Beef Burger Patties by Direct Addiction or Encapsulation of a Prickly Pear Fruit Extract
title_fullStr Quality Maintenance of Beef Burger Patties by Direct Addiction or Encapsulation of a Prickly Pear Fruit Extract
title_full_unstemmed Quality Maintenance of Beef Burger Patties by Direct Addiction or Encapsulation of a Prickly Pear Fruit Extract
title_short Quality Maintenance of Beef Burger Patties by Direct Addiction or Encapsulation of a Prickly Pear Fruit Extract
title_sort quality maintenance of beef burger patties by direct addiction or encapsulation of a prickly pear fruit extract
topic Microbiology
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6696893/
https://www.ncbi.nlm.nih.gov/pubmed/31447807
http://dx.doi.org/10.3389/fmicb.2019.01760
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