Alarcón Marina, López-Viñas Manuel, Pérez-Coello María Soledad, Díaz-Maroto María Consuelo, Alañón María Elena, Soriano Almudena
Area of Food Technology, Faculty of Chemical Sciences and Technologies, University of Castilla-La Mancha, Avda. Camilo José Cela 10, 13071 Ciudad Real, Spain.
Regional Institute for Applied Scientific Research (IRICA), University of Castilla-La Mancha, Avda. Camilo José Cela 10, 13071 Ciudad Real, Spain.
Antioxidants (Basel). 2020 Aug 2;9(8):687. doi: 10.3390/antiox9080687.
Wine lees from two grape varieties ( L. Cv. "verdejo" and "palomino") were studied as natural preservatives in deer burgers compared with the traditional additive sodium ascorbate. Burgers packed in modified atmosphere packaging and stored in refrigeration were analyzed at 0, 4, 8, and 12 days. The addition of lees (2.5% and 5%) produced a reduction of pH and variations in color (L* and a*), higher antioxidant capacity and phenolic content, lower lipid and protein oxidation, and the inhibition of psychotrophic aerobic bacteria and enterobacteria during the storage time. Likewise, burgers with lees kept the aldehydes concentration (volatile compounds indicators of lipid oxidation) over storage time, while esters, acids, and other compounds, previously present in lees, increased. These changes provided new odor and taste attributes like wine, bakery, and raisin notes. Therefore, the addition of wine lees had an antioxidant and antimicrobial effect and produced new sensory attributes in deer burgers.
研究了来自两种葡萄品种（L. Cv. “维德约”和“帕洛米诺”）的酒糟作为鹿肉汉堡中的天然防腐剂，并与传统添加剂抗坏血酸钠进行了比较。对采用气调包装并冷藏储存的汉堡在0、4、8和12天时进行了分析。添加酒糟（2.5%和5%）使pH值降低，颜色（L和a）发生变化，抗氧化能力和酚类含量更高，脂质和蛋白质氧化程度更低，并且在储存期间抑制了嗜冷需氧菌和肠杆菌。同样，添加酒糟的汉堡在储存期间保持了醛类浓度（脂质氧化的挥发性化合物指标），而酒糟中先前存在的酯类、酸类和其他化合物有所增加。这些变化赋予了新的气味和味道特征，如葡萄酒味、面包味和葡萄干味。因此，添加酒糟具有抗氧化和抗菌作用，并在鹿肉汉堡中产生了新的感官特性。
