Quality Maintenance of Beef Burger Patties by Direct Addiction or Encapsulation of a Prickly Pear Fruit Extract.
health
minced meat
natural preservative
prickly pear extract
quality maintenance
Journal
Frontiers in microbiology
ISSN: 1664-302X
Titre abrégé: Front Microbiol
Pays: Switzerland
ID NLM: 101548977
Informations de publication
Date de publication:
2019
2019
Historique:
received:
11
04
2019
accepted:
16
07
2019
entrez:
27
8
2019
pubmed:
27
8
2019
medline:
27
8
2019
Statut:
epublish
Résumé
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 (
Identifiants
pubmed: 31447807
doi: 10.3389/fmicb.2019.01760
pmc: PMC6696893
doi:
Types de publication
Journal Article
Langues
eng
Pagination
1760Références
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