Effects of the Incorporation of Tannin Extract from Quebracho Colorado Wood on Color Parameters, Lipid Oxidation, and Sensory Attributes of Beef Patties
The tannin extract of Quebracho Colorado wood (<i>Schinopsis balansae</i> and <i>Schinopsis lorentzii</i>) is rich in proanthocyanidins with demonstrated powerful scavenging activity against free radicals. Currently, this extract is used in the wine industry to improve sensor...
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2020-05-01
|
| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/9/5/667 |
| _version_ | 1797567336429912064 |
|---|---|
| author | Ana Paula B. Fruet Francine M. Giotto Mozart A. Fonseca José Laerte Nörnberg Amilton S. De Mello |
| author_facet | Ana Paula B. Fruet Francine M. Giotto Mozart A. Fonseca José Laerte Nörnberg Amilton S. De Mello |
| author_sort | Ana Paula B. Fruet |
| collection | DOAJ |
| description | The tannin extract of Quebracho Colorado wood (<i>Schinopsis balansae</i> and <i>Schinopsis lorentzii</i>) is rich in proanthocyanidins with demonstrated powerful scavenging activity against free radicals. Currently, this extract is used in the wine industry to improve sensory attributes, stabilize color, and act as a redox buffer. In this study, we hypothesized that condensed tannins from Quebracho Colorado wood could be incorporated into beef patties as a natural antioxidant source to improve shelf life. Patties formulated with tannin extract (0, 0.5%, 1%, and 1.5%) were evaluated for instrumental color, lipid oxidation, and sensory attributes. Patties were displayed under refrigerated aerobic conditions (PVC film) for 6 days for color and lipid oxidation analysis. For sensory analysis, patties were frozen immediately after formulation. Control (0%) samples were redder than samples formulated with 1.5% tannin during the first 4 days of display. For b*, samples formulated with 1.5% tannin were predominantly yellower during display. After day 4, chroma values were higher in samples formulated with 1.5% tannin. The inclusion of tannin extract improved lipid stability, however, levels above 0.5% decreased tenderness, softness, juiciness, and overall desirability of patties. |
| first_indexed | 2024-03-10T19:40:17Z |
| format | Article |
| id | doaj.art-0249d8c7729142b5a3e702e0d21c4dda |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T19:40:17Z |
| publishDate | 2020-05-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-0249d8c7729142b5a3e702e0d21c4dda2023-11-20T01:15:37ZengMDPI AGFoods2304-81582020-05-019566710.3390/foods9050667Effects of the Incorporation of Tannin Extract from Quebracho Colorado Wood on Color Parameters, Lipid Oxidation, and Sensory Attributes of Beef PattiesAna Paula B. Fruet0Francine M. Giotto1Mozart A. Fonseca2José Laerte Nörnberg3Amilton S. De Mello4Department of Agriculture, Nutrition, and Veterinary Sciences, University of Nevada, Reno, 1664 N. Virginia St. mail stop 202, Reno, NV 89557, USADepartment of Agriculture, Nutrition, and Veterinary Sciences, University of Nevada, Reno, 1664 N. Virginia St. mail stop 202, Reno, NV 89557, USADepartment of Agriculture, Nutrition, and Veterinary Sciences, University of Nevada, Reno, 1664 N. Virginia St. mail stop 202, Reno, NV 89557, USADepartment of Science and Food Technology, Federal University of Santa Maria, Santa Maria, 1000 Roraima Av., Santa Maria, RS 97105900, BrazilDepartment of Agriculture, Nutrition, and Veterinary Sciences, University of Nevada, Reno, 1664 N. Virginia St. mail stop 202, Reno, NV 89557, USAThe tannin extract of Quebracho Colorado wood (<i>Schinopsis balansae</i> and <i>Schinopsis lorentzii</i>) is rich in proanthocyanidins with demonstrated powerful scavenging activity against free radicals. Currently, this extract is used in the wine industry to improve sensory attributes, stabilize color, and act as a redox buffer. In this study, we hypothesized that condensed tannins from Quebracho Colorado wood could be incorporated into beef patties as a natural antioxidant source to improve shelf life. Patties formulated with tannin extract (0, 0.5%, 1%, and 1.5%) were evaluated for instrumental color, lipid oxidation, and sensory attributes. Patties were displayed under refrigerated aerobic conditions (PVC film) for 6 days for color and lipid oxidation analysis. For sensory analysis, patties were frozen immediately after formulation. Control (0%) samples were redder than samples formulated with 1.5% tannin during the first 4 days of display. For b*, samples formulated with 1.5% tannin were predominantly yellower during display. After day 4, chroma values were higher in samples formulated with 1.5% tannin. The inclusion of tannin extract improved lipid stability, however, levels above 0.5% decreased tenderness, softness, juiciness, and overall desirability of patties.https://www.mdpi.com/2304-8158/9/5/667beefcondensed tanninQuebracholipid oxidationcolor stabilitysensory attributes |
| spellingShingle | Ana Paula B. Fruet Francine M. Giotto Mozart A. Fonseca José Laerte Nörnberg Amilton S. De Mello Effects of the Incorporation of Tannin Extract from Quebracho Colorado Wood on Color Parameters, Lipid Oxidation, and Sensory Attributes of Beef Patties Foods beef condensed tannin Quebracho lipid oxidation color stability sensory attributes |
| title | Effects of the Incorporation of Tannin Extract from Quebracho Colorado Wood on Color Parameters, Lipid Oxidation, and Sensory Attributes of Beef Patties |
| title_full | Effects of the Incorporation of Tannin Extract from Quebracho Colorado Wood on Color Parameters, Lipid Oxidation, and Sensory Attributes of Beef Patties |
| title_fullStr | Effects of the Incorporation of Tannin Extract from Quebracho Colorado Wood on Color Parameters, Lipid Oxidation, and Sensory Attributes of Beef Patties |
| title_full_unstemmed | Effects of the Incorporation of Tannin Extract from Quebracho Colorado Wood on Color Parameters, Lipid Oxidation, and Sensory Attributes of Beef Patties |
| title_short | Effects of the Incorporation of Tannin Extract from Quebracho Colorado Wood on Color Parameters, Lipid Oxidation, and Sensory Attributes of Beef Patties |
| title_sort | effects of the incorporation of tannin extract from quebracho colorado wood on color parameters lipid oxidation and sensory attributes of beef patties |
| topic | beef condensed tannin Quebracho lipid oxidation color stability sensory attributes |
| url | https://www.mdpi.com/2304-8158/9/5/667 |
| work_keys_str_mv | AT anapaulabfruet effectsoftheincorporationoftanninextractfromquebrachocoloradowoodoncolorparameterslipidoxidationandsensoryattributesofbeefpatties AT francinemgiotto effectsoftheincorporationoftanninextractfromquebrachocoloradowoodoncolorparameterslipidoxidationandsensoryattributesofbeefpatties AT mozartafonseca effectsoftheincorporationoftanninextractfromquebrachocoloradowoodoncolorparameterslipidoxidationandsensoryattributesofbeefpatties AT joselaertenornberg effectsoftheincorporationoftanninextractfromquebrachocoloradowoodoncolorparameterslipidoxidationandsensoryattributesofbeefpatties AT amiltonsdemello effectsoftheincorporationoftanninextractfromquebrachocoloradowoodoncolorparameterslipidoxidationandsensoryattributesofbeefpatties |