No abstract

By‐products from the juice industry contain a large proportion of high‐value compounds, such as polyphenols, that can be applied as natural antioxidants in foods. The effects of grape pomace flour (GPF) were assessed on oxidative stability, physicochemical, and sensory characteristics of frozen salmon burgers. Two batches of burgers were formulated with 1% and 2% GPF. For comparison purposes, a negative control (0% GPF) and a burger added with 0.01% BHT were formulated. The incorporation of GPF into salmon burger altered the color and appearance, but did not affect the odor. TBARS was significantly inhibited by the incorporation of GPF, in which BHT showed the highest inhibitory effect. Additionally, the GPF showed no cytotoxicity in relation to mouse fibroblast cells. These results suggest that GPF is one potential inhibitor of secondary lipid oxidation compounds in salmon burgers, thus indicating that it can be applied in food applications to replace synthetic antioxidants. Practical applications By‐products from grape juice processing contain high levels of polyphenols and dietary fibers that are discarded without taking advantage of the bioactive. The use of grape pomace flour as a natural antioxidant for the development of new products represents an alternative for the fish industries to meet consumers’ expectations for healthier foods.

Nutritionally enhanced pasta was developed by adding dried leaves of Pereskia aculeata Miller, known as ora-pro-nobis (DPN). The DPN are edible wild plants, underused and unknow plants. The incorporation of DPN dried leaves flour (DPN-F) into a regularly eaten food product, such as pasta, could be a healthy and low-cost strategy to improve nutrient intake and promote an exploration into a new fresh market food. The aim of this study was to develop a pasta product containing DPN-F, improving the protein, dietary fibre, calcium and iron intake and characterize its physico-chemical and sensorial aspects. The addition of DPN-F decreased the cooking loss and increased significantly the dietary fibre and ash content, as well as calcium and iron, as compared to conventional pasta. An alternative and healthy application of non-conventional edible vegetable proposed was greatly accepted (80.0%) by the potentials consumers.

Retail-packed rump (Gluteus medius, GM) and striploins (Longissiumus dorsi, LD) steaks were masterpackaged under carbon dioxide (CO 2 ) and stored at 1 • C ± 1 • C for 14, 28, 35, and 42 d. A commercial oxygen (O 2 ) scavenger (ATCO HV1000 , Standa Industrie, Caen, France) was used in the masterpacks to achieve an O 2 -free atmosphere. Similar packages without the O 2 scavengers were also prepared. At each storage time, 2 masterpacks of each treatment were opened and the retail trays were placed in a display case at 4 • C ± 2 • C for 1 and 48 h for microbiological and sensorial evaluations. The low growth rate of aerobic psychrotrophic flora on the stored beefsteaks demonstrated the bacteriostatic effect of CO 2 during storage. The maximum level of psychrotrophic aerobic bacteria reached during storage was approximately 10 6 CFU/g. The steaks stored in masterpacks with scavengers bloomed to the desirable red color associated with freshly cut meat in the display case for all of the storage periods, except in the case of GM steaks, which showed a cycle of transient discoloration. GM and LD steaks were well accepted (65% and 82%, respectively) after 42 d under CO 2 at 1 • C ± 1 • C. The GM and LD steaks stored without the O 2 scavenger showed variable fractions of discoloration that significantly detracted from the appearance of the samples.

No abstract