Resumen de Influencia del extracto de piel de cacahuete sobre los parámetros físico-químicos de la hamburguesa de oveja envasada en atmósfera modificada
Paulo E. S. Munekata, Sônia. R. P Fernandes, M.A. Trindade, M.P. de Melo, J.M. Lorenzo
The effect of peanut skin extract on physico-chemical parameter of sheep burger packaged in modified atmosphere was studied. During 20 days of storage in modified atmosphere packs at 2 ºC, pH, color and lipid oxidation of sheep burger were assessed and compared with a synthetic antioxidant (erythorbate) and control batch. The pH values did not show significant (P>0.05) differences among groups over storage time. On the other hand, the addition of peanut skin extract had a significant (P<0.05) effect on the color surface of sheep burgers. To this regards, samples manufactured with peanut skin extract showed significantly (P<0.01) higher a* values compared to control group (9.56 vs. 7.50) after 20 of chilled storage. Regarding TBARS values, a significant (P<0.001) increased was observed during the whole display. After 20 days of storage, control batch showed significantly (P<0.001) higher TBARS values compared to the other ones (6.45 vs. 3.95 vs. 3.79 mg MDA/kg sample for control, erythorbate and peanut skin extract groups, respectively).
