Quality and sensorial evaluation of beef burgers added with Sicilian sumac (Rhus coriaria L)
The Sicilian sumac (Rhus coriaria L.) is considered an excellent source of natural polyphenols whose antioxidant activity is able to affect specific technological functions. The effect of the Rhus coriaria addition on the quality of beef burgers before and after cooking was evaluated, by pH, colour,...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
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Elsevier
2024-03-01
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| Series: | Heliyon |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2405844024028792 |
| _version_ | 1797259809198702592 |
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| author | Giulia Grassi Paola Di Gregorio Andrea Rando Anna Maria Perna |
| author_facet | Giulia Grassi Paola Di Gregorio Andrea Rando Anna Maria Perna |
| author_sort | Giulia Grassi |
| collection | DOAJ |
| description | The Sicilian sumac (Rhus coriaria L.) is considered an excellent source of natural polyphenols whose antioxidant activity is able to affect specific technological functions. The effect of the Rhus coriaria addition on the quality of beef burgers before and after cooking was evaluated, by pH, colour, protein (-SH) and lipid oxidation, total phenol content and antioxidant activity (ABTS assay). The sumac in burgers (THs) resulted in a significant increase in all dry matter components (P < 0.05), while water content and pH value decreased. Furthermore, THs, compared with control burgers (CHs), were characterised by lower L* and peroxidation values and higher a* and b* values (p < 0.05). The Rhus added in the burgers positively influenced the total phenolic content and antioxidant activity values. Cooking reduced content of phenols, –SH groups and antioxidant activity. However, in THs the reduction of –SH, phenols and antioxidant activity was more limited than in CHs (p < 0.05). Sensory analysis showed a higher appreciation for THs by consumers for all the considered attributes. The ground meat incorporated with sumac could be a valid strategy to improve its quality and sensorial evaluation. |
| first_indexed | 2024-03-07T19:41:52Z |
| format | Article |
| id | doaj.art-bb4db14b77854cf7b29077250746df55 |
| institution | Directory Open Access Journal |
| issn | 2405-8440 |
| language | English |
| last_indexed | 2024-04-24T23:15:19Z |
| publishDate | 2024-03-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Heliyon |
| spelling | doaj.art-bb4db14b77854cf7b29077250746df552024-03-17T07:56:29ZengElsevierHeliyon2405-84402024-03-01105e26848Quality and sensorial evaluation of beef burgers added with Sicilian sumac (Rhus coriaria L)Giulia Grassi0Paola Di Gregorio1Andrea Rando2Anna Maria Perna3Corresponding author.; School of Agricultural, Forestry, Food and Environmental Sciences, University of Basilicata, Viale dell’Ateneo Lucano 10, 85100, Potenza, ItalySchool of Agricultural, Forestry, Food and Environmental Sciences, University of Basilicata, Viale dell’Ateneo Lucano 10, 85100, Potenza, ItalySchool of Agricultural, Forestry, Food and Environmental Sciences, University of Basilicata, Viale dell’Ateneo Lucano 10, 85100, Potenza, ItalySchool of Agricultural, Forestry, Food and Environmental Sciences, University of Basilicata, Viale dell’Ateneo Lucano 10, 85100, Potenza, ItalyThe Sicilian sumac (Rhus coriaria L.) is considered an excellent source of natural polyphenols whose antioxidant activity is able to affect specific technological functions. The effect of the Rhus coriaria addition on the quality of beef burgers before and after cooking was evaluated, by pH, colour, protein (-SH) and lipid oxidation, total phenol content and antioxidant activity (ABTS assay). The sumac in burgers (THs) resulted in a significant increase in all dry matter components (P < 0.05), while water content and pH value decreased. Furthermore, THs, compared with control burgers (CHs), were characterised by lower L* and peroxidation values and higher a* and b* values (p < 0.05). The Rhus added in the burgers positively influenced the total phenolic content and antioxidant activity values. Cooking reduced content of phenols, –SH groups and antioxidant activity. However, in THs the reduction of –SH, phenols and antioxidant activity was more limited than in CHs (p < 0.05). Sensory analysis showed a higher appreciation for THs by consumers for all the considered attributes. The ground meat incorporated with sumac could be a valid strategy to improve its quality and sensorial evaluation.http://www.sciencedirect.com/science/article/pii/S2405844024028792HamburgerRhus coriaria L.Antioxidant activityPhenols contentCooked meat |
| spellingShingle | Giulia Grassi Paola Di Gregorio Andrea Rando Anna Maria Perna Quality and sensorial evaluation of beef burgers added with Sicilian sumac (Rhus coriaria L) Heliyon Hamburger Rhus coriaria L. Antioxidant activity Phenols content Cooked meat |
| title | Quality and sensorial evaluation of beef burgers added with Sicilian sumac (Rhus coriaria L) |
| title_full | Quality and sensorial evaluation of beef burgers added with Sicilian sumac (Rhus coriaria L) |
| title_fullStr | Quality and sensorial evaluation of beef burgers added with Sicilian sumac (Rhus coriaria L) |
| title_full_unstemmed | Quality and sensorial evaluation of beef burgers added with Sicilian sumac (Rhus coriaria L) |
| title_short | Quality and sensorial evaluation of beef burgers added with Sicilian sumac (Rhus coriaria L) |
| title_sort | quality and sensorial evaluation of beef burgers added with sicilian sumac rhus coriaria l |
| topic | Hamburger Rhus coriaria L. Antioxidant activity Phenols content Cooked meat |
| url | http://www.sciencedirect.com/science/article/pii/S2405844024028792 |
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