Effect of Date (Phoenix dactylifera L.) Pits on the Shelf Life of Beef Burgers

Foods

Jamel Ben-Abda¹  Sarra Cherif¹  AnaMaría Martín-Sánchez²  JoséÁngel Pérez-Álvarez²  Estrella Sayas-Barberá² 

[1] High Agronomic Institute of Chott-Mariem, University of Sousse, B.P 47, Chott Mériem 4042, Tunisia;IPOA Research Group (UMH-1 and REVIV-Generalitat Valenciana), Agro-Food Technology Department, Escuela Politécnica Superior de Orihuela, Miguel Hernández University, Ctra. Beniel Km 3.2, E-03312 Orihuela, Alicante, Spain;

关键词: safety;    shelf life;    burger;    date pit;    date palm coproduct;    lipid oxidation;    natural preservative;   

DOI  :  10.3390/foods9010102

来源: DOAJ

【 摘 要 】

A new ingredient from date palm coproducts (pits) was obtained and tested as a preservative in burgers. Different concentrations of date pit (0%, 1.5%, 3%, and 6%) were added to beef burgers, and its effect on the safety and quality was evaluated during 10 days of storage. The incorporation of date pit was able to improve the shelf life and the cooking properties of the burgers. The date pit stabilized the color, lipid oxidation, and microbial growth of the burgers during the storage time due to the antioxidant activity and the phytochemical content of the date pits. For the consumer panel, the color and the off-odors were improved, and the addition of 1.5% and 3% date pit in cooked burgers obtained similar scores. Based on the obtained results, the new ingredient from date pit may have potential preservative properties for enhancing stability during shelf life and could improve the composition of bioactive compounds (fiber and phenolic content) of beef burgers.

【 授权许可】

Unknown