Evaluation of oxidative stability of lamb burger with Origanum vulgare extract

•Oregano extract was added to lamb burger in comparison to sodium erythorbate.•Antioxidant capacities were set by the Folin-Ciocalteu, DPPH and FRAP methods.•Frozen lamb burgers with oregano extract presented better oxidative stability.•Addition of oregano extract did not compromise sensory acceptan...

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Bibliographic Details
Published in:Food chemistry 2017-10, Vol.233, p.101-109
Main Authors: Fernandes, R.P.P., Trindade, M.A., Tonin, F.G., Pugine, S.M.P., Lima, C.G., Lorenzo, J.M., de Melo, M.P.
Format: Article
Language:English
Subjects:
Animals
Antioxidant capacity
Antioxidants
Meat Products
Natural antioxidant
Oregano
Origanum
Oxidation-Reduction
Phenolic compounds
Sheep
Shelf life
Thiobarbituric Acid Reactive Substances
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Summary:•Oregano extract was added to lamb burger in comparison to sodium erythorbate.•Antioxidant capacities were set by the Folin-Ciocalteu, DPPH and FRAP methods.•Frozen lamb burgers with oregano extract presented better oxidative stability.•Addition of oregano extract did not compromise sensory acceptance of lamb burgers.•FRAP method better estimated the appropriate amount of oregano extract to be added. The objective was to evaluate replacement of sodium erythorbate with a natural antioxidant (oregano extract) on physicochemical and sensory stability of lamb burgers, and determine the appropriate amount. Five treatments were prepared, including control (without antioxidant), sodium erythorbate, and three concentrations of oregano extract (13.32, 17.79 and 24.01mL/kg), based on antioxidant capacity determined using the Folin-Ciocalteu, 2,2-diphenyl-1-picrylhydrazyl (DPPH) and ferric reducing antioxidant power (FRAP) methods, respectively. Burgers containing oregano extract, at the concentration determined by FRAP method, had higher oxidative stability, evidenced by an 80% reduction (P
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2017.04.100