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- Title
Application of White-Wine-Pomace-Derived Ingredients in Extending Storage Stability of Fresh Pork Burgers.
- Authors
Martín-Mateos, María Jesús; Delgado-Adámez, Jonathan; Moreno-Cardona, Daniel; Valdés-Sánchez, M. Esperanza; Ramírez-Bernabé, M. Rosario
- Abstract
White wine pomace, a by-product from winemaking, was stabilized after the application of thermal blanching (with the aim of deactivating the polyphenoloxidase enzyme), milling, and processing by hydrostatic high-pressure treatment (with the aim of reducing initial microbial loads while preserving phenolic compounds content). The valorized pomace (VP) ingredient was added at different proportions to pork burgers (0.5%, 1%, and 3% w/w) to improve their preservation, and the effect was compared to those produced by sulfites and with a control (without sulfites or VP). Burgers were vacuum-packed and refrigerated for 7 days. Microbiological, color, oxidation, and sensory parameters were analyzed. Neither sulfites nor VP reduced the microbial development of most microorganism groups evaluated (p > 0.05); however, both prevented coliform growth during storage (p < 0.01). The use of sulfites prevented the discoloration of burgers during storage, while VP had no effect (p < 0.001). On the contrary, VP limited lipid and protein oxidation development during storage (p > 0.05), while sulfites had no effect. Therefore, the use of VP from white wine production could have an antioxidant effect but a limited antimicrobial or color-protective effect for the preservation of pork burgers.
- Subjects
WHITE wines; HAMBURGERS; PORK; PHENOLS; POLYPHENOL oxidase; STORAGE; SULFITES
- Publication
Foods, 2023, Vol 12, Issue 24, p4468
- ISSN
2304-8158
- Publication type
Article
- DOI
10.3390/foods12244468