Universidade Federal de Santa Maria, CEP 97105-900, Santa Maria, Rio Grande do Sul, Brazil.
Facultad de Ingeniería Agroindustrial, Universidad Nacional de Moquegua (UNAM), Moquegua, Peru.
Meat Sci. 2020 Dec;170:108230. doi: 10.1016/j.meatsci.2020.108230. Epub 2020 Jul 6.
Hydrogelled emulsions (HE) from chia and linseed oils (1:1) were made with different concentrations (0, 6, 8, and 10%) of jabuticaba peel extract (JPE) obtained by microwave hydrodiffusion and gravity (MHG) extraction. Burgers (20% fat) were produced with the replacement of 60% of fat by HEs. The oxidative profile and the sensory quality of raw and cooked burgers were evaluated for 120 days (-18 °C). The JPE exhibited 1.72 mg/mL of phenolic compounds and 57,741.67 μmol TE/mL of antioxidant capacity. In addition, the MHG extraction eliminated the mesophilic bacteria from the jabuticaba peel. The burgers made with HE and without the addition of JPE showed a 5-fold increase in TBARS values when compared to the control. On the other hand, the addition of 10% JPE to HE was effective to maintain the lipid oxidation similar to the control until the 60th day of storage. Besides, the incorporation of JPE into HE reduced the sensory defects caused by the lipid reformulation.
水凝胶乳液（HE）由奇亚籽油和亚麻籽油（1:1）制成，含有不同浓度（0、6、8 和 10%）的微波水扩散和重力（MHG）提取的穗甘猕猴桃果皮提取物（JPE）。用 HEs 替代 60%的脂肪来生产汉堡。在-18°C 下评估了生汉堡和熟汉堡的氧化特性和感官质量 120 天。JPE 含有 1.72 mg/mL 的酚类化合物和 57,741.67 μmol TE/mL 的抗氧化能力。此外，MHG 提取从穗甘猕猴桃果皮中去除了需氧细菌。与对照组相比，用不含 JPE 的 HE 制成的汉堡的 TBARS 值增加了 5 倍。另一方面，向 HE 中添加 10%的 JPE 可有效保持与对照组相似的脂质氧化水平，直到储存 60 天。此外，将 JPE 掺入 HE 可减少因脂质配方改变而引起的感官缺陷。
