Development and evaluation of pork burger with added natural antioxidant based on extract of banana inflorescence (<i>Musa cavendishii</i>)

Schmidt, Michele M.; Kubota, Ernesto Hashime; Prestes, Rosa Cristina; Mello, Renius; Rosa, Cláudia Severo da; Scapin, Gabrielle; Ferreira, Sabrina Antunes

doi:10.1080/19476337.2015.1099118

Cited by 20 publications

(7 citation statements)

References 22 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…These data are in agreement with previous studies that show that meat discoloration is mostly due to a marked decrease in redness. In addition, a negative correlation (R = −0.634, P < 0.001) between redness and TBARS values was observed, in agreement with Schmidt et al (2016). In fact, Mancini and Hunt (2005) reported a decrease in redness in meat due to myoglobin oxidation and metmyoglobin accumulation.…”

Section: Physical and Chemical Parameterssupporting

confidence: 77%

Effects of antioxidant mixtures in the diet of finishing pigs on the oxidative status and shelf life of longissimus dorsi muscle packaged under modified atmosphere1,2

Rossi

Stella

Ratti

et al. 2017

Journal of Animal Science

View full text Add to dashboard Cite

The effect of pig dietary supplementation with an antioxidant mixture (AOX), containing vitamin E and verbascoside, on animal oxidative status, meat quality parameters, and shelf life of the longissimus dorsi (LD) muscle was examined. Seventy pigs with an average live weight of 95.2 ± 1.2 kg were selected and assigned to 2 dietary treatments. The control (CTR) group was fed a commercial diet, and the AOX group was fed the same diet supplemented with the AOX, containing vitamin E and verbascoside from Verbenaceae extract, for 45 d before slaughter. At the beginning and at the end of the trial, blood samples were collected to determine oxidative status, using the Kit Radicaux Libres test. At slaughter, carcass weight was recorded and LD muscles from 10 pigs per treatment were sampled. Physical, chemical, microbiological, and sensory parameters and oxidative stability of LD muscle were assessed for up to 21 d of storage at 4°C under modified atmosphere packaging. Dietary AOX positively affected ( < 0.05) oxidative status and carcass dressing percentage. The oxidative and color stability of the LD muscle were improved ( < 0.05) in the AOX group compared with the control. The sensory shelf life revealed that at 15 d of storage, meat from the AOX group was comparable ( < 0.05) to the fresh meat in appearance and aroma. A lower ( < 0.05) spp. load was observed in the AOX samples than in the control samples. No other microbiological parameters were affected by dietary treatment. Overall, the present data showed that dietary AOX supplementation in pigs improved in vivo antioxidant status and exerted antioxidant and antimicrobial effects, thus enhancing the shelf life of raw pork under commercial conditions.

show abstract

Section: Physical and Chemical Parameterssupporting

confidence: 77%

Effects of antioxidant mixtures in the diet of finishing pigs on the oxidative status and shelf life of longissimus dorsi muscle packaged under modified atmosphere1,2

Rossi

Stella

Ratti

et al. 2017

Journal of Animal Science

View full text Add to dashboard Cite

show abstract

“…Banana inflorescence extract has been used in sausage and burger items. Pork patties have been treated with a 1–2 percent hydroethanolic extract of banana inflorescence [ 67 ]. The principal components, color features, pH, and sensory qualities of the burger product were not adversely affected by the addition of banana inflorescence extract.…”

Section: Banana Inflorescencementioning

confidence: 99%

The Valorization of Banana By-Products: Nutritional Composition, Bioactivities, Applications, and Future Development

Zou

Tan

Zhang

et al. 2022

Foods

View full text Add to dashboard Cite

Bananas are among the world’s main economic crops and one of the world’s most-selling fresh fruits. However, a great deal of waste and by-products is produced during banana harvesting and consumption, including stems, leaves, inflorescences, and peels. Some of them have the potential to be used to develop new foods. Furthermore, studies have found that banana by-products contain many bioactive substances that have antibacterial, anti-inflammatory, and antioxidant properties and other functions. At present, research on banana by-products has mainly focused on various utilizations of banana stems and leaves, as well as the extraction of active ingredients from banana peels and inflorescences to develop high-value functional products. Based on the current research on the utilization of banana by-products, this paper summarized the composition information, functions, and comprehensive utilization of banana by-products. Moreover, the problems and future development in the utilization of by-products are reviewed. This review is of great value in expanding the potential applications of banana stems, leaves, inflorescences, and peels, which will not only help to reduce waste of agricultural by-product resources and ecological pollution but will also be useful for the development of essential products as alternative sources of healthy food in the future.

show abstract

“…For example, it has been reported that the decrease in pH can be a consequence of the presence of fatty acids and/or free amino acids in the medium, which are generated as a result of lipolysis or proteolysis that these foods may undergo. Additionally, a significant influence may be the accumulation of acidic secondary metabolites, such as lactic acid, which are formed during microbial growth [ 42 , 44 ]. On the other hand, high pH levels indicate the formation of basic substances, such as ammonia, which are also formed by microbial proteolysis [ 45 ].…”

Section: Effect Of Natural Leaf Extracts On the Quality Of Processed Meat Productsmentioning

confidence: 99%

Natural Antioxidants from Endemic Leaves in the Elaboration of Processed Meat Products: Current Status

et al. 2021

View full text Add to dashboard Cite

During the last few years, consumers’ demand for animal protein and healthier meat products has increased considerably. This has motivated researchers of the meat industry to create products that present healthier components while maintaining their safety, sensory characteristics, and shelf life. Concerning this, natural plant extracts have gained prominence because they can act as antioxidants and antimicrobials, increasing the stability and shelf life of processed meat products. It has been observed that the leaves of plant species (Moringa oleifera, Bidens pilosa, Eugenia uniflora, Olea europea, Prunus cerasus, Ribes nigrum, etc.) have a higher concentration and variety of polyphenols than other parts of the plants, such as fruits and stems. In Chile, there are two native berries, maqui (Aristotelia chilensis) and murtilla (Ugni molinae Turcz), that that stand out for their high concentrations of polyphenols. Recently, their polyphenols have been characterized, demonstrating their potential antioxidant and antimicrobial action and their bioactive action at cellular level. However, to date, there is little information on their use in the elaboration of meat products. Therefore, the objective of this review is to compile the most current data on the use of polyphenols from leaves of native plants in the elaboration of meat products and their effect on the oxidation, stability, and organoleptic characteristics during the shelf life of these products.

show abstract

Development and evaluation of pork burger with added natural antioxidant based on extract of banana inflorescence (Musa cavendishii)

Cited by 20 publications

References 22 publications

Effects of antioxidant mixtures in the diet of finishing pigs on the oxidative status and shelf life of longissimus dorsi muscle packaged under modified atmosphere1,2

Effects of antioxidant mixtures in the diet of finishing pigs on the oxidative status and shelf life of longissimus dorsi muscle packaged under modified atmosphere1,2

The Valorization of Banana By-Products: Nutritional Composition, Bioactivities, Applications, and Future Development

Natural Antioxidants from Endemic Leaves in the Elaboration of Processed Meat Products: Current Status

Contact Info

Product

Resources

About