Effect of Wine Lees as Alternative Antioxidants on Physicochemical and Sensorial Composition of Deer Burgers Stored during Chilled Storage

Abstract

Wine lees from two grape varieties (Vitis vinifera L. Cv. “verdejo” and “palomino”) were studied as natural preservatives in deer burgers compared with the traditional additive sodium ascorbate. Burgers packed in modified atmosphere packaging and stored in refrigeration were analyzed at 0, 4, 8, and 12 days. The addition of lees (2.5% and 5%) produced a reduction of pH and variations in color (L* and a*), higher antioxidant capacity and phenolic content, lower lipid and protein oxidation, and the inhibition of psychotrophic aerobic bacteria and enterobacteria during the storage time. Likewise, burgers with lees kept the aldehydes concentration (volatile compounds indicators of lipid oxidation) over storage time, while esters, acids, and other compounds, previously present in lees, increased. These changes provided new odor and taste attributes like wine, bakery, and raisin notes. Therefore, the addition of wine lees had an antioxidant and antimicrobial effect and produced new sensory attributes in deer burgers.

Bioactive Compounds from Vine Shoots, Grape Stalks, and Wine Lees: Their Potential Use in Agro-Food Chains

“…Wine lees have also been tested as preservatives to replace the most commonly used additives in meat products. This kind of food tends to oxidize rapidly during storage, so Alaracon et al [75] estimated the effect of adding wine lees at 2.5 and 5% in deer burgers packaged in modified atmosphere at 4 • C. The fortification countered lipid and protein oxidation due to increased phenolic content and antioxidant activity. Moreover, the addition of wine lees had an antimicrobial effect against psychotrophic aerobic bacteria and modified the organoleptic characteristics of the products.…”

Grapevine Wastes: A Rich Source of Antioxidants and Other Biologically Active Compounds

“…Due to their phytochemical composition, wine lees can also enhance the antioxidant and antimicrobial activity and phenolic compounds in burgers, being used as an alternative to synthetic additives [ 84 ]. Phenolic compounds and dietary fiber from wine lees can be also used in the production of high added-value ice cream, conferring better structure, high antioxidant content and inhibitory effect towards the oxidation of human erythrocyte membranes [ 85 ], enhancing their physical, chemical and sensory properties, along with protection against Lactobacillus acidophilus during storage [ 86 ].…”

Changes in the Volatile Profile of Wheat Sourdough Produced with the Addition of Cava Lees

“…Nowadays, Cava lees are produced at an amount of 300 tons per year, representing 25% of the waste generated by the wine industry [ 17 ]. Although some studies have reported that wine lees could acquire an added value due to their composition [ 18 , 20 , 21 , 22 , 23 ], they are actually destined for distillation. Moreover, there is an increasing tendency in the food industry towards reducing food waste and re-valorizing by- and co-products to contribute to a circular economy and sustainable food production [ 10 , 13 , 21 , 24 ].…”