Avaliação da qualidade de hambúrgueres de carne suína adicionados de extrato de jabuticaba e morango

Abstract

O strawberry and jabuticaba are sources of anthocyanins, antioxidant compounds with action against free radicals. Thus, these substances help prevent lipid oxidation and protect against cellular damage. By adding them to meat, their antioxidant action can prolong the shelf life of the product, minimizing deterioration caused by oxidation during storage and preserving its sensory quality. Pork burgers were prepared, with one control group without the addition of extracts and five using different concentrations of jabuticaba and strawberry extract (J100, M100, J50M50, J75M25, J25M75), and evaluated over 12 days of storage at 4°C. Anthocyanins in the extracts were quantified by HPLC-DAD and identified by HPLC-MS/MS, with pelargonidin-3-glucoside standing out as the predominant anthocyanin in the jabuticaba extract and cyanidin-3-glucoside in the strawberry extract. The extract composed exclusively of strawberry demonstrated the highest antioxidant capacity by the ORAC method. In the analysis of antimicrobial capacity by disk diffusion, no extract showed antimicrobial effect. The treatments showed no significant differences in physicochemical analyses. In the TBARS evaluation over 12 days, treatments J100, J50M50, J75M25, and M100 maintained lower values than the control, with treatment J75M25 standing out for its trend of protection against lipid oxidation on day 8. Exponential growth of mesophilic aerobes was observed in the microbiological analysis during storage. The extracts influenced the color of the burgers over the 12 days. In the sensory analysis, participants perceived that treatments J100, J75M25, and J50M50 had less rancid odor on the 12th day of storage. Therefore, the inclusion of jabuticaba and strawberry extract in pork burgers demonstrated efficacy in reducing lipid oxidation without compromising physicochemical characteristics.