The Antioxidant Capacity of Rosemary and Green Tea Extracts to Replace the Carcinogenic Antioxidant (BHA) in Chicken Burgers

Manoela A. Pires; Paulo E. S. Munekata; Nilda D. M. Villanueva; Fernando G. Tonin; Juliana C. Baldin; Yana J. P. Rocha; Larissa T. Carvalho; Isabela Rodrigues; Marco A. Trindade

doi:10.1155/2017/2409527

Journal of Food Quality (Jan 2017)

The Antioxidant Capacity of Rosemary and Green Tea Extracts to Replace the Carcinogenic Antioxidant (BHA) in Chicken Burgers

Manoela A. Pires,
Paulo E. S. Munekata,
Nilda D. M. Villanueva,
Fernando G. Tonin,
Juliana C. Baldin,
Yana J. P. Rocha,
Larissa T. Carvalho,
Isabela Rodrigues,
Marco A. Trindade

Affiliations

Manoela A. Pires: Department of Food Engineering, College of Animal Science and Food Engineering, University of São Paulo (FZEA/USP), 225 Duque de Caxias Norte Av., Jardim Elite, 13.635-900 Pirassununga, SP, Brazil
Paulo E. S. Munekata: Department of Food Engineering, College of Animal Science and Food Engineering, University of São Paulo (FZEA/USP), 225 Duque de Caxias Norte Av., Jardim Elite, 13.635-900 Pirassununga, SP, Brazil
Nilda D. M. Villanueva: Facultad de Ingeniería Agraria, Universidad Católica Sedes Sapientiae, Esq. Constelaciones y Sol de Oro S/N, Urb. Sol de Oro, Los Olivos, Lima, Peru
Fernando G. Tonin: Department of Biosystems Engineering, College of Animal Science and Food Engineering, University of São Paulo (FZEA/USP), 225 Duque de Caxias Norte Av., Jardim Elite, 13.635-900 Pirassununga, SP, Brazil
Juliana C. Baldin: Department of Food Engineering, College of Animal Science and Food Engineering, University of São Paulo (FZEA/USP), 225 Duque de Caxias Norte Av., Jardim Elite, 13.635-900 Pirassununga, SP, Brazil
Yana J. P. Rocha: Department of Food Engineering, College of Animal Science and Food Engineering, University of São Paulo (FZEA/USP), 225 Duque de Caxias Norte Av., Jardim Elite, 13.635-900 Pirassununga, SP, Brazil
Larissa T. Carvalho: Department of Food Engineering, College of Animal Science and Food Engineering, University of São Paulo (FZEA/USP), 225 Duque de Caxias Norte Av., Jardim Elite, 13.635-900 Pirassununga, SP, Brazil
Isabela Rodrigues: Department of Food Engineering, College of Animal Science and Food Engineering, University of São Paulo (FZEA/USP), 225 Duque de Caxias Norte Av., Jardim Elite, 13.635-900 Pirassununga, SP, Brazil
Marco A. Trindade: Department of Food Engineering, College of Animal Science and Food Engineering, University of São Paulo (FZEA/USP), 225 Duque de Caxias Norte Av., Jardim Elite, 13.635-900 Pirassununga, SP, Brazil

DOI: https://doi.org/10.1155/2017/2409527
Journal volume & issue: Vol. 2017

Abstract

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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).

Published in Journal of Food Quality

ISSN: 0146-9428 (Print); 1745-4557 (Online)
Publisher: Wiley
Country of publisher: United Kingdom
LCC subjects: Technology: Home economics: Nutrition. Foods and food supply
Website: https://onlinelibrary.wiley.com/journal/6095

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