The Antioxidant Capacity of Rosemary and Green Tea Extracts to Replace the Carcinogenic Antioxidant (BHA) in Chicken Burgers. (22nd January 2017)

• Record Type: Journal Article
• Authors: Pires, Manoela A.; Munekata, Paulo E. S.; Villanueva, Nilda D. M.; Tonin, Fernando G.; Baldin, Juliana C.; Rocha, Yana J. P.; Carvalho, Larissa T.; Rodrigues, Isabela; Trindade, Marco A.
• Other Names: Barros-Velázquez Jorge Academic Editor.
• Is Part Of: Journal of food quality. Volume 2017(2017)
• Publication Date: 2017-01-22
• Subjects: Food industry and trade -- Quality control -- Periodicals; Food industry and trade -- Standards -- Periodicals; Food -- Periodicals; 664.07
• DOI: 10.1155/2017/2409527
• Languages: English
• ISSNs: 0146-9428

Abstract

Abstract : The present study aimed to evaluate the effect of natural extracts (rosemary and green tea extracts) in frozen storage of chicken burgers. Chicken burger treatments were prepared as follows: control (CON), 20 mg BHA/kg (BHA20), 10 mg green tea extract/kg (GT10), 38 mg green tea extract/kg (GT38), 18.6 mg rosemary extract/kg (RO18), and 480 mg rosemary extract/kg (RO480). Analysis of physicochemical parameters, color, TBAR index, and sensory acceptance were performed at 0, 30, 60, and 120 days of storage at −18°C in burgers packaged in LDPE plastic bags. The addition of natural antioxidants did not affect (p > 0.05 ) the color and physicochemical parameters of the chicken burgers. After 120 days at −18°C, the RO480 sample showed a TBAR index similar (p > 0.05 ) to BHA20 (0.423 and 0.369 mg, resp.). Sensory acceptance did not differ (p > 0.05 ) among the treatments throughout the storage period (p > 0.05 ).