The Role of Coffee Silver Skin against Oxidative Phenomena in Newly Formulated Chicken Meat Burgers after Cooking

Abstract

Coffee Silver Skin (CSS) is the unique by-product discarded after the roasting of coffee beans. This research aimed to evaluate the effect of two levels of CSS (1.5% and 3%) added as a natural ingredient in new formulations of chicken meat burgers. This is one of the first studies proposing a “formulation approach” to control the emergence of off flavours after meat cooking. Physical, chemical, and sensory analyses were carried out, within the CSS content and the evolution of volatile organic compounds in different samples. Newly formulated chicken burgers could limit food waste, while also becoming a source of fibres, minerals, and bioactive molecules. CSS limited weight losses (after cooking process) to 10.50% (1.5% addition) and 11.05% (3% addition), significantly lower (p < 0.01) than the control (23.85%). In cooked burgers, the occurrence of hexanal was reduced from 55.1% (CTRL T0) to 11.7% (CSS T0 1.5%) to 0 (CSS T0 3%). As for the limitation of off-flavours, CSS also showed good activity, contrasting with the emergence of octanal, alcohols and other markers of lipid oxidation. From the sensory test carried out, the volatile profile of CSS does not seem to impair the flavour of burgers, though at higher percentages hydrocarbons and pyrazines are traceable. The thiobarbituric acid reactive substances (TBARS assay confirmed the protective effect of CSS against oxidation.

Coffee Silverskin: Chemical and Biological Risk Assessment and Health Profile for Its Potential Use in Functional Foods

“…In addition, to date, some studies have evaluated a potential application of CS in the formulation of food products that could ensure healthiness after the baking process. In particular, [ 39 , 40 ] evaluated its applicability in bakery products, whereas an interesting study [ 15 ] considered the formulation of a chicken meat burger with CS that would increase the shelf life of the meat due to its antioxidant activities in addition to a fiber supplement and an excellent source of minerals such as calcium, potassium and others.…”

“…Some studies on its potential reuse in cosmetics, nutraceuticals, and industry [ 7 , 8 , 9 ]. Moreover, given its chemical-physical profile related to the good amount of protein (19%), dietary fiber (30–70%), phenolic compounds, and melanoidins, CS is earning much interest for possible use as food or food ingredient [ 10 , 11 , 12 , 13 , 14 , 15 ].…”

Coffee By-Products as Sustainable Novel Foods: Report of the 2nd International Electronic Conference on Foods—“Future Foods and Food Technologies for a Sustainable World”

“…The first is limiting the decay of meat foods, especially of poultry origin, the second is the lowering food waste by coffee production. Therefore, it has the potential for being used as a natural additive in meat [ 28 ] and potentially become a cheap but valuable ingredient for fibers, minerals, and bioactive molecules uptake.…”

“…Non-food applications include the use of silverskin as a raw material for paper production [ 42 ]. However, for human consumption, it could be used, for example, in any type of bakery product, extruded food products or even meat products [ 28 , 47 ]. For example, it could be used in breads that would usually be covered with herbs or on the surface of potato breads [ 7 ].…”

New Strategies for Innovative and Enhanced Meat and Meat Products

“…Coffee silver skin (CSS) is a unique by-product of coffee roasting that is usually discarded, contributing to food waste. CSS was used in chicken burgers, contributing to the use of these by-products and improving the nutritional properties of the burgers: more fibre, minerals, and bioactive molecules [ 3 ]. Another proposal of using a food by-product was made by Summo et al [ 4 ] that utilised oat hull, a by-product of oat milling, as a fat replacer in low-fat beef burgers.…”