Physicochemical properties and shelf-life of raw and cooked patties added with various levels of grape tomato powder by different drying methods

Effect of Phenolic Compounds from Almond Skins Obtained by Water Extraction on Pork Patty Shelf Life

The extraction of phenols from almond skin using water has not been applied before. The purpose of this study was to obtain aqueous extracts from almond skin to be added to pork patties to prolong their shelf life. Four different varieties of almonds were studied and aqueous extracts were obtained. The antioxidant capacity and composition of phenol compounds of the extracts were determined. Results showed that the use of water produces extracts with phenol compounds and antioxidant capacity, with the Antoñeta variety presenting the best performance in terms of antioxidant behavior. The most abundant phenolic compounds identified were isorhamentin-3-O-rutinoside, catechin and protocatechuic acid, all of them had a hydrophilic character due to the -OH groups in their molecules. The effect of almond skin extracts (ALMOND) on the shelf life of pork patties was compared with the effects of a control without extract (CONTROL NEG) and a control with sodium ascorbate (CONTROL POS). Throughout storage, values of pH, weight loss, headspace composition, color, TBARs and psychrotrophic aerobic bacteria were studied. CONTROL POS samples showed the lowest lipid oxidation values in comparison to CONTROL NEG or ALMOND extract samples.

Clove Polyphenolic Compounds Improve the Microbiological Status, Lipid Stability, and Sensory Attributes of Beef Burgers during Cold Storage

This study investigated the phenolic composition of clove powder extract (CPE), determined by high-pressure liquid chromatography, as well as the effect of the clove powder (CP) concentration (0, 2, 4, and 6%) on the quality of beef burgers during 21 days of cold storage at 4 °C. The CPE contained a high amount of total phenolic content (455.8 mg Gallic acid equivalent/g) and total flavonoid content (100.4 mg catechin equivalent/g), and it exhibited high DPPH antioxidant scavenging activity (83.9%). Gallic acid, catechol, and protocatechuic acid were the highest phenolic acids (762.6, 635.8, and 544.9 mg/100 g, respectively), and quercetin and catechin were the highest flavonoid acids (1703.1 and 1065.1 mg/100 g, respectively). Additionally, the CPE inhibited the growth of both Gram-positive and Gram-negative bacteria effectively at 100 μg/disc. The addition of the CP had no discernible influence on the pH of the meat patties. The addition of CP at 4 and 6% increased the phenolic content and antioxidant activity of the beef patties, which consequently resulted in reduced lipid oxidation and microbial spoilage throughout the storage period. Furthermore, the CP significantly (p ≤ 0.05) improved the beef burger cooking characteristics (cooking yield, fat retention, moisture retention, and shrinkage). Additionally, the sensory acceptability was higher (p ≤ 0.05) for the burgers that contained 2% and 4% CP compared with the other treatments. In conclusion, the bioactive compounds in CP can extend the shelf life and improve the safety of beef burgers.