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Effect of Date (Phoenix dactylifera L.) Pits on the Shelf Life of Beef Burgers
A new ingredient from date palm coproducts (pits) was obtained and tested as a preservative in burgers. Different concentrations of date pit (0%, 1.5%, 3%, and 6%) were added to beef burgers, and its effect on the safety and quality was evaluated during 10 days of storage. The incorporation of date...
Autores principales: | , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2020
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7022984/ https://www.ncbi.nlm.nih.gov/pubmed/31963753 http://dx.doi.org/10.3390/foods9010102 |
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author | Sayas-Barberá, Estrella Martín-Sánchez, Ana María Cherif, Sarra Ben-Abda, Jamel Pérez-Álvarez, José Ángel |
author_facet | Sayas-Barberá, Estrella Martín-Sánchez, Ana María Cherif, Sarra Ben-Abda, Jamel Pérez-Álvarez, José Ángel |
author_sort | Sayas-Barberá, Estrella |
collection | PubMed |
description | A new ingredient from date palm coproducts (pits) was obtained and tested as a preservative in burgers. Different concentrations of date pit (0%, 1.5%, 3%, and 6%) were added to beef burgers, and its effect on the safety and quality was evaluated during 10 days of storage. The incorporation of date pit was able to improve the shelf life and the cooking properties of the burgers. The date pit stabilized the color, lipid oxidation, and microbial growth of the burgers during the storage time due to the antioxidant activity and the phytochemical content of the date pits. For the consumer panel, the color and the off-odors were improved, and the addition of 1.5% and 3% date pit in cooked burgers obtained similar scores. Based on the obtained results, the new ingredient from date pit may have potential preservative properties for enhancing stability during shelf life and could improve the composition of bioactive compounds (fiber and phenolic content) of beef burgers. |
format | Online Article Text |
id | pubmed-7022984 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2020 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-70229842020-03-12 Effect of Date (Phoenix dactylifera L.) Pits on the Shelf Life of Beef Burgers Sayas-Barberá, Estrella Martín-Sánchez, Ana María Cherif, Sarra Ben-Abda, Jamel Pérez-Álvarez, José Ángel Foods Article A new ingredient from date palm coproducts (pits) was obtained and tested as a preservative in burgers. Different concentrations of date pit (0%, 1.5%, 3%, and 6%) were added to beef burgers, and its effect on the safety and quality was evaluated during 10 days of storage. The incorporation of date pit was able to improve the shelf life and the cooking properties of the burgers. The date pit stabilized the color, lipid oxidation, and microbial growth of the burgers during the storage time due to the antioxidant activity and the phytochemical content of the date pits. For the consumer panel, the color and the off-odors were improved, and the addition of 1.5% and 3% date pit in cooked burgers obtained similar scores. Based on the obtained results, the new ingredient from date pit may have potential preservative properties for enhancing stability during shelf life and could improve the composition of bioactive compounds (fiber and phenolic content) of beef burgers. MDPI 2020-01-18 /pmc/articles/PMC7022984/ /pubmed/31963753 http://dx.doi.org/10.3390/foods9010102 Text en © 2020 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Sayas-Barberá, Estrella Martín-Sánchez, Ana María Cherif, Sarra Ben-Abda, Jamel Pérez-Álvarez, José Ángel Effect of Date (Phoenix dactylifera L.) Pits on the Shelf Life of Beef Burgers |
title | Effect of Date (Phoenix dactylifera L.) Pits on the Shelf Life of Beef Burgers |
title_full | Effect of Date (Phoenix dactylifera L.) Pits on the Shelf Life of Beef Burgers |
title_fullStr | Effect of Date (Phoenix dactylifera L.) Pits on the Shelf Life of Beef Burgers |
title_full_unstemmed | Effect of Date (Phoenix dactylifera L.) Pits on the Shelf Life of Beef Burgers |
title_short | Effect of Date (Phoenix dactylifera L.) Pits on the Shelf Life of Beef Burgers |
title_sort | effect of date (phoenix dactylifera l.) pits on the shelf life of beef burgers |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7022984/ https://www.ncbi.nlm.nih.gov/pubmed/31963753 http://dx.doi.org/10.3390/foods9010102 |
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