Department of Food Technology and Science, Rural Sciences Center, Federal University of Santa Maria (UFSM), Santa Maria, RS, Brazil.
Department of Microbiology and Parasitology, Health Sciences Center, Federal University of Santa Maria (UFSM), Santa Maria, RS, Brazil.
Meat Sci. 2025 Jan;219:109685. doi: 10.1016/j.meatsci.2024.109685. Epub 2024 Oct 10.
This study aimed to verify whether the combined application of jabuticaba and strawberry extracts at five different concentrations could enhance oxidative stability and microbiological quality of pork burgers over 12 days of storage at 4 °C. The anthocyanins in these extracts were quantified by HPLC-DAD and identified by LC-MS/MS. Pelargonidin-3-glucoside was highlighted as the predominant anthocyanin in jabuticaba extract, while cyanidin-3-glucoside was the main constituent in strawberry extract. The extracts did not exhibit antimicrobial activity but demonstrated significant antioxidant activity. The treatment with the 0.75:0.25 (jabuticaba:strawberry extract) level showed a pH evolution during storage similar to the control (without extract). Additionally, the combination of jabuticaba and strawberry extracts, particularly at the 75:25 levels, indicated lower TBARS values, characterized by the decreased presence of rancid aroma at the end of the storage period. This extract combination level also preserved the burgers' color, evidenced by the lower ΔE values during storage.
本研究旨在验证不同浓度的 jabuticaba 和草莓提取物组合应用是否能增强 4°C 冷藏 12 天的猪肉汉堡的氧化稳定性和微生物质量。采用 HPLC-DAD 定量分析这些提取物中的花色苷，并通过 LC-MS/MS 进行鉴定。结果表明，jabuticaba 提取物中的主要花色苷为矢车菊素-3-葡萄糖苷，而草莓提取物中的主要成分为矢车菊素-3-葡萄糖苷。这些提取物没有表现出抗菌活性，但具有显著的抗氧化活性。在 0.75:0.25（jabuticaba:strawberry extract）浓度下处理的样品在贮藏过程中的 pH 变化与对照组（无提取物）相似。此外，jabuticaba 和草莓提取物的组合，特别是在 75:25 的水平下，表明 TBARS 值较低，这表明在贮藏末期，腐臭气味的存在减少。这种提取物组合水平还能保持汉堡的颜色，在贮藏过程中 ΔE 值较低即可证明这一点。
