Goji berry effects on hamburger quality during refrigerated display time

CARDOSO, Melina Aparecida Plastina; VITAL, Ana Carolina Pelaes; MEDEIROS, Aylle; SARAIVA, Bianka Rocha; PRADO, Ivanor Nunes do

doi:10.1590/fst.68322

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Food Science and Technology

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Original Article • Food Sci. Technol 43 • 2023 • https://doi.org/10.1590/fst.68322 copy

Goji berry effects on hamburger quality during refrigerated display time

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

Research on natural additives to replace or reduce synthetic ones in meat products is still being highlighted. The effect of goji berry (GB) (extract, powder and incorporated in an edible coating) in hamburgers during 10 days of refrigerated (2 ºC) and illuminated (fluorescent lamp, 1200 lux, 12 h day^-1) display were evaluated. Four treatments were studied: control (CONT) - hamburger without GB; GBEX - hamburger with GB extract, GBPW - hamburger with GB powder and GBEC - hamburger with GB edible coating. pH, color, water losses, shear force, total phenolic compounds, antioxidant activity (DPPH and ABTS assays) and lipid oxidation (TBARS) were evaluated. The use of GB positively affected the quality of hamburger during display and the coated samples presented better results, with reduced weight and color losses, lower pH, and shear force values. The inclusion of GB in hamburgers increased the antioxidant activity and inhibited lipid oxidation. GB has potential application in hamburgers to maintain or improve their characteristics during the shelf-life.

Keywords:
natural antioxidant; additives; oxidation; bioactive compounds; food quality

Treatments	Days				SEM1	P < Value
Treatments	1	3	7	10	SEM1	P < Value
CONT	6.05^aB	6.04^aB	5.97^aB	6.60^aA	0.0423	< 0.001
GBEX	5.99^aB	5.91^bBC	5.83^cC	6.13^bA	0.0196	< 0.001
GBPW	5.99^aB	6.02^aB	5.87^bC	6.48^aA	0.0355	< 0.001
GBEC	5.97^bA	5.92^bB	5.79^dD	5.85^cC	0.0115	< 0.001
SEM2	0.0025	0.0104	0.0105	0.0498
P < Value	< 0.001	< 0.001	< 0.001	< 0.001

Treatments	Days				SEM1	P < Value
Treatments	1	3	7	10	SEM1	P < Value
CONT	1.26^A	1.63^A	2.62^abB	3.01^abB	0.16	< 0.001
GBEX	1.10^D	1.82^C	2.66^abB	3.60^aA	0.26	< 0.001
GBPW	0.97^C	1.51^C	3.04^aB	4.01^aA	0.20	< 0.001
GBEC	1.23^B	1.64^AB	2.09^bAB	2.49^bA	0.15	0.016
SEM2	0.04	0.06	0.12	0.17
P < Value	0.050	0.416	0.038	0.005

Treatments	Storage days
Lightness, L*	1	3	7	10	SEM1	P < Value
CONT	47.81^a	47.81^a	49.13^a	47.95	0.48	0.704
GBEX	46.63^a	47.53^a	48.03^a	47.71	0.42	0.680
GBPW	46.05^ab	48.95^a	47.01^a	45.88	0.51	0.201
GBEC	43.41^bAB	40.19^bB	39.74^bB	44.61^A	0.59	0.005
SEM2	0.46	0.67	0.64	0.59
P < Value	0.006	< 0.001	< 0.001	0.153
Redness, a*
CONT	15.14^bA	12.96^abB	7.69^bD	9.60^C	0.47	< 0.001
GBEX	15.83^abA	9.87^cB	7.48^bC	9.04^B	0.45	< 0.001
GBPW	17.40^aA	11.15^bcB	7.62^bC	10.35^B	0.53	< 0.001
GBEC	17.36^aA	14.67^aB	13.02^aB	9.95^C	0.44	< 0.001
SEM²	0.27	0.38	0.33	0.27
P < Value	0.004	< 0.001	< 0.001	0.400
Yellowness, b*
CONT	16.34^cA	16.14^bcA	13.74^bB	16.28^abA	0.44	< 0.001
GBEX	16.88^cA	14.30^cBC	13.68^bC	15.62^bB	0.21	< 0.001
GBPW	18.77^bA	17.09^bAB	14.83^bC	16.90^aB	0.30	< 0.001
GBEC	21.08^aA	19.40^aAB	18.69^aBC	17.08^aD	0.34	< 0.001
SEM²	0.32	0.39	0.30	0.22
P < Value	< 0.001	< 0.001	< 0.001	0.015
Chroma
CONT	22.23^bA	20.74^bAB	15.79^bC	18.97^abB	0.42	<0.001
GBEX	23.17^bA	17.41^cB	15.61^bC	17.78^bB	0.41	<0.001
GBPW	25.63^aA	20.42^bB	16.71^bC	19.90^aB	0.51	<0.001
GBEC	27.37^aA	24.36^aB	22.83^aB	19.79^abC	0.62	<0.001
SEM²	0.36	0.51	0.42	0.28
P < Value	< 0.001	< 0.001	< 0.001	0.027
Hue
CONT	47.18^abB	51.31^cB	60.92^aA	59.81^A	1.01	< 0.001
GBEX	46.87^bC	55.42^abB	61.32^aA	59.56^A	0.85	< 0.001
GBPW	47.21^abC	56.96^aB	62.70^aA	58.57^B	0.91	< 0.001
GBEC	50.57^aC	52.99^bcBC	55.29^bB	59.90^A	0.50	< 0.001
SEM²	0.49	0.54	0.54	0.66
P < Value	0.019	0.001	< 0.001	0.895

Treatments	Days				SEM1	P < Value
Treatments	1	3	7	10	SEM1	P < Value
CONT	0.79^C	1.07^aB	1.43^aA	1.48^aA	0.30	< 0.001
GBEX	0.86	0.83^b	0.93^b	0.99^b	0.08	0.050
GBPW	0.80	0.80^b	0.96^b	0.95^b	0.11	0.073
GBEC	0.86	0.89^b	1.01^b	1.02^b	0.13	0.096
SEM2	0.07	0.13	0.23	0.24
P < Value	0.316	0.002	< 0.001	< 0.001

Analyses	Treatments				P < Value
Analyses	CONT	GBEX	GBPW	GBEC	P < Value
TPC (mg EAG/ kg hamburger)	0.24 ± 0.003^c	0.28 ± 0.004^ab	0.26 ± 0.005^b	0.29 ± 0.006^a	< 0.001
ABTS radical scavenging (%)	69.52 ± 0.56^c	78.39 ± 0.72^b	85.05 ± 0.90^a	84.62 ± 0.24^a	< 0.001
DPPH radical scavenging (%)	30.98 ± 1.21^c	49.66 ± 0.30^a	37.95 ± 1.50^b	42.89 ± 1.70^b	< 0.001

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[1] *Corresponding author: melina_cardoso@msn.com