Effect of Date (<i>Phoenix dactylifera</i> L.) Pits on the Shelf Life of Beef Burgers
A new ingredient from date palm coproducts (pits) was obtained and tested as a preservative in burgers. Different concentrations of date pit (0%, 1.5%, 3%, and 6%) were added to beef burgers, and its effect on the safety and quality was evaluated during 10 days of storage. The incorporation of date...
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| Format: | Article |
| Language: | English |
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MDPI AG
2020-01-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/9/1/102 |
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| author | Estrella Sayas-Barberá Ana María Martín-Sánchez Sarra Cherif Jamel Ben-Abda José Ángel Pérez-Álvarez |
| author_facet | Estrella Sayas-Barberá Ana María Martín-Sánchez Sarra Cherif Jamel Ben-Abda José Ángel Pérez-Álvarez |
| author_sort | Estrella Sayas-Barberá |
| collection | DOAJ |
| description | A new ingredient from date palm coproducts (pits) was obtained and tested as a preservative in burgers. Different concentrations of date pit (0%, 1.5%, 3%, and 6%) were added to beef burgers, and its effect on the safety and quality was evaluated during 10 days of storage. The incorporation of date pit was able to improve the shelf life and the cooking properties of the burgers. The date pit stabilized the color, lipid oxidation, and microbial growth of the burgers during the storage time due to the antioxidant activity and the phytochemical content of the date pits. For the consumer panel, the color and the off-odors were improved, and the addition of 1.5% and 3% date pit in cooked burgers obtained similar scores. Based on the obtained results, the new ingredient from date pit may have potential preservative properties for enhancing stability during shelf life and could improve the composition of bioactive compounds (fiber and phenolic content) of beef burgers. |
| first_indexed | 2024-12-10T20:29:08Z |
| format | Article |
| id | doaj.art-c2375640ecc04d0b8bee5e736cba9995 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-12-10T20:29:08Z |
| publishDate | 2020-01-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-c2375640ecc04d0b8bee5e736cba99952022-12-22T01:34:45ZengMDPI AGFoods2304-81582020-01-019110210.3390/foods9010102foods9010102Effect of Date (<i>Phoenix dactylifera</i> L.) Pits on the Shelf Life of Beef BurgersEstrella Sayas-Barberá0Ana María Martín-Sánchez1Sarra Cherif2Jamel Ben-Abda3José Ángel Pérez-Álvarez4IPOA Research Group (UMH-1 and REVIV-Generalitat Valenciana), Agro-Food Technology Department, Escuela Politécnica Superior de Orihuela, Miguel Hernández University, Ctra. Beniel Km 3.2, E-03312 Orihuela, Alicante, SpainIPOA Research Group (UMH-1 and REVIV-Generalitat Valenciana), Agro-Food Technology Department, Escuela Politécnica Superior de Orihuela, Miguel Hernández University, Ctra. Beniel Km 3.2, E-03312 Orihuela, Alicante, SpainHigh Agronomic Institute of Chott-Mariem, University of Sousse, B.P 47, Chott Mériem 4042, TunisiaHigh Agronomic Institute of Chott-Mariem, University of Sousse, B.P 47, Chott Mériem 4042, TunisiaIPOA Research Group (UMH-1 and REVIV-Generalitat Valenciana), Agro-Food Technology Department, Escuela Politécnica Superior de Orihuela, Miguel Hernández University, Ctra. Beniel Km 3.2, E-03312 Orihuela, Alicante, SpainA new ingredient from date palm coproducts (pits) was obtained and tested as a preservative in burgers. Different concentrations of date pit (0%, 1.5%, 3%, and 6%) were added to beef burgers, and its effect on the safety and quality was evaluated during 10 days of storage. The incorporation of date pit was able to improve the shelf life and the cooking properties of the burgers. The date pit stabilized the color, lipid oxidation, and microbial growth of the burgers during the storage time due to the antioxidant activity and the phytochemical content of the date pits. For the consumer panel, the color and the off-odors were improved, and the addition of 1.5% and 3% date pit in cooked burgers obtained similar scores. Based on the obtained results, the new ingredient from date pit may have potential preservative properties for enhancing stability during shelf life and could improve the composition of bioactive compounds (fiber and phenolic content) of beef burgers.https://www.mdpi.com/2304-8158/9/1/102safetyshelf lifeburgerdate pitdate palm coproductlipid oxidationnatural preservative |
| spellingShingle | Estrella Sayas-Barberá Ana María Martín-Sánchez Sarra Cherif Jamel Ben-Abda José Ángel Pérez-Álvarez Effect of Date (<i>Phoenix dactylifera</i> L.) Pits on the Shelf Life of Beef Burgers Foods safety shelf life burger date pit date palm coproduct lipid oxidation natural preservative |
| title | Effect of Date (<i>Phoenix dactylifera</i> L.) Pits on the Shelf Life of Beef Burgers |
| title_full | Effect of Date (<i>Phoenix dactylifera</i> L.) Pits on the Shelf Life of Beef Burgers |
| title_fullStr | Effect of Date (<i>Phoenix dactylifera</i> L.) Pits on the Shelf Life of Beef Burgers |
| title_full_unstemmed | Effect of Date (<i>Phoenix dactylifera</i> L.) Pits on the Shelf Life of Beef Burgers |
| title_short | Effect of Date (<i>Phoenix dactylifera</i> L.) Pits on the Shelf Life of Beef Burgers |
| title_sort | effect of date i phoenix dactylifera i l pits on the shelf life of beef burgers |
| topic | safety shelf life burger date pit date palm coproduct lipid oxidation natural preservative |
| url | https://www.mdpi.com/2304-8158/9/1/102 |
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