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标题：Antioxidant and Antimicrobial Activity of Rosemary ( Rosmarinus officinalis) and Garlic ( Allium sativum) Essential Oils and Chipotle Pepper Oleoresin ( Capsicum annum) on Beef Hamburgers
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作者：Paulina Olivas-Méndez ; América Chávez-Martínez ; Eduardo Santellano-Estrada 等
期刊名称：Foods
电子版ISSN：2304-8158
出版年度：2022
卷号：11
期号：14
DOI：10.3390/foods11142018
语种：English
出版社：MDPI Publishing
摘要：The inclusion of natural ingredients to preserve meat and meat products has increased in recent years. This study evaluated rosemary (REO) and garlic essential oils (GEO) as well as chipotle pepper oleoresin (CPO), alone or in combination, as preservatives on beef hamburgers (BH). Six treatments were evaluated: T1 (control, without additives), T2 (GEO 1%), T3 (REO 1%), T4 (CPO 0.5%), T5 (GEO 1% + CPO 0.5%) and T6 (REO 1% + CPO 0.5%). The microbiological quality, physicochemical characteristics, sensory evaluation, and lipid oxidation of hamburgers were evaluated. REO, GEO and CPO limited the growth of aerobic microorganisms, S. aureus, Salmonella spp., B. thermosphacta, moulds and yeasts, lactic acid bacteria and coliforms (p < 0.05); however, this effect depended on time. Furthermore, lipid oxidation decreased significantly ( p < 0.5) in all treatments, except for T5 (GEO 1% + CPO 0.5%). Regarding sensory acceptance, consumers preferred BH with GEO in terms of colour, odour, flavour and overall appearance ( p < 0.05). It is concluded that REO, GEO and CPO, alone or in combination, improve microbiological quality and inhibit the lipid oxidation of BH.
关键词：lipid oxidation;antimicrobial activity;rosemary essential oil;garlic essential oil;chipotle pepper oleoresin;hamburgers