Vegetable burger is a convenient processed food product exclusively prepared from non-meat ingredients. This research was intended to improve the shelf life of aubergine burgers with the addition of Cynara cardunculus extract characterized by a considerable presence of bioactive compounds. Two concentrations of extract were used for the preparation of aubergine burgers. Burger samples without Cynara cardunculus extract were prepared as control. Microbial load and sensory changes of vacuum-packed aubergine burgers were analyzed after 1 day, 30 days and 105 days of cold storage. The microbiological analyses were carried out during the shelf life test. The sensory profile method was used to measure any change in the sensory characters of samples, as a result of Cynara cardunculus extract treatment. Microbial growth observed values did not exceed the recommended limit, in particular yeasts were absent. The best sensory results were for samples prepared with 3% of Cynara cardunculus extract, especially on the attributes off-odour, off-flavour and overall. The control sample and the sample prepared with 1% of extract presented a low intensity of colour and firmness.

Effect of Cynara cardunculus extract on the shelf life of aubergine burgers

Muratore, G.;Giovanni, M.;Restuccia, C.
2017-01-01

Abstract

Vegetable burger is a convenient processed food product exclusively prepared from non-meat ingredients. This research was intended to improve the shelf life of aubergine burgers with the addition of Cynara cardunculus extract characterized by a considerable presence of bioactive compounds. Two concentrations of extract were used for the preparation of aubergine burgers. Burger samples without Cynara cardunculus extract were prepared as control. Microbial load and sensory changes of vacuum-packed aubergine burgers were analyzed after 1 day, 30 days and 105 days of cold storage. The microbiological analyses were carried out during the shelf life test. The sensory profile method was used to measure any change in the sensory characters of samples, as a result of Cynara cardunculus extract treatment. Microbial growth observed values did not exceed the recommended limit, in particular yeasts were absent. The best sensory results were for samples prepared with 3% of Cynara cardunculus extract, especially on the attributes off-odour, off-flavour and overall. The control sample and the sample prepared with 1% of extract presented a low intensity of colour and firmness.
2017
Aubergine; Cynara cardunculus; Microbial load; Sensory profile; Vegetable burger; Food Science
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/20.500.11769/335293
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