2023
DOI: 10.3390/foods12061264
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Antioxidant and Sensory Properties of Raw and Cooked Pork Meat Burgers Formulated with Extract from Non-Compliant Green Coffee Beans

Abstract: The effects of polyphenol-rich extract obtained from non-compliant defatted green coffee beans (dGCBs) on physicochemical and antioxidant properties, as well as on the sensory profile of vacuum-packed pork burgers stored at 4 °C for 14 days and after cooking were assessed. The dGCB extract obtained by means of supercritical water extraction was analyzed for its polyphenol profile, total phenolic content, radical scavenging, and ferric-reducing antioxidant activities (DPPH and FRAP), Fe2+-chelating capacity, an… Show more

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“…The added sumac, rich in polyphenols, reduced the loss of ABTS values of cooked hamburgers (552.62 μg TE/g of meat; p < 0.05; see Fig. 1 ), highlighting a decrease of only 6% compared to raw-TH, resulting in line with data reported by Bergamaschi et al [ 61 ] in pork burgers formulated with non-compliant green coffee bean extract.…”
Section: Resultssupporting
confidence: 88%
“…The added sumac, rich in polyphenols, reduced the loss of ABTS values of cooked hamburgers (552.62 μg TE/g of meat; p < 0.05; see Fig. 1 ), highlighting a decrease of only 6% compared to raw-TH, resulting in line with data reported by Bergamaschi et al [ 61 ] in pork burgers formulated with non-compliant green coffee bean extract.…”
Section: Resultssupporting
confidence: 88%