The Effect of Berry Pomace on Quality Changes of Beef Patties during Refrigerated Storage
Živilė Tarasevičienė,
Indrė Čechovičienė,
Aurelija Paulauskienė,
Milda Gumbytė,
Aušra Blinstrubienė,
Natalija Burbulis
Affiliations
Živilė Tarasevičienė
Department of Plants Biology and Food Science, Faculty of Agronomy, Agriculture Academy Vytautas Magnus University, Donelaicio Str. 52, LT-44248 Kaunas, Lithuania
Indrė Čechovičienė
Department of Plants Biology and Food Science, Faculty of Agronomy, Agriculture Academy Vytautas Magnus University, Donelaicio Str. 52, LT-44248 Kaunas, Lithuania
Aurelija Paulauskienė
Department of Plants Biology and Food Science, Faculty of Agronomy, Agriculture Academy Vytautas Magnus University, Donelaicio Str. 52, LT-44248 Kaunas, Lithuania
Milda Gumbytė
Laboratory of Chemical and Biochemical Research for Environmental Technology, Department of Environment and Ecology, Faculty of Forest Sciences and Ecology, Agriculture Academy Vytautas Magnus University, Donelaicio Str. 52, LT-44248 Kaunas, Lithuania
Aušra Blinstrubienė
Laboratory of Chemical and Biochemical Research for Environmental Technology, Department of Environment and Ecology, Faculty of Forest Sciences and Ecology, Agriculture Academy Vytautas Magnus University, Donelaicio Str. 52, LT-44248 Kaunas, Lithuania
Natalija Burbulis
Laboratory of Chemical and Biochemical Research for Environmental Technology, Department of Environment and Ecology, Faculty of Forest Sciences and Ecology, Agriculture Academy Vytautas Magnus University, Donelaicio Str. 52, LT-44248 Kaunas, Lithuania
This study aims to evaluate the ability of raspberry and blackberry pomace to inhibit lipid oxidation and prolong the refrigerated storage of beef patties. Berry pomace was incorporated into beef patties at the concentration of 1, 3, and 5%. Packed patties were stored for 9 days at 4 °C temperature and the quality of the meat was evaluated on the 0, 3rd, 6th, and 9th day. The natural mass loss during storage, the pH as well as the lipid oxidation were evaluated by thiobarbituric acid-reactive substance (TBARS) method. GC was used to determine the amount of fatty acids and e-nose, based on ultrafast gas chromatography, was used for the determination of volatile organic compounds in beef patties before and after the storage. The highest mass loss during refrigerated storage was observed in the control beef patties, while the berry pomace absorbed water and reduced the loss. The pomace additive influenced the decrease in the patties pH during the storage. Berry pomace can be very effective in relation to lipid oxidation, and as little as 1% of berry pomace influenced the decrease in the TBAR’s values in the patties stored for nine days by 3.06 and 2.42 times, depending on the pomace compared to the control patties. The use of berry pomace in meat products can reduce lipid oxidation, increase their fiber content and act as a thickener, as well as contribute to the usage of agri-food by-products.
