Effect of Wine Lees as Alternative Antioxidants on Physicochemical and Sensorial Composition of Deer Burgers Stored during Chilled Storage. | LitMetric
Area of Food Technology, Faculty of Chemical Sciences and Technologies, University of Castilla-La Mancha, Avda. Camilo José Cela 10, 13071 Ciudad Real, Spain.
Published: August 2020
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Article Abstract
Wine lees from two grape varieties ( L. Cv. "verdejo" and "palomino") were studied as natural preservatives in deer burgers compared with the traditional additive sodium ascorbate. Burgers packed in modified atmosphere packaging and stored in refrigeration were analyzed at 0, 4, 8, and 12 days. The addition of lees (2.5% and 5%) produced a reduction of pH and variations in color (L* and a*), higher antioxidant capacity and phenolic content, lower lipid and protein oxidation, and the inhibition of psychotrophic aerobic bacteria and enterobacteria during the storage time. Likewise, burgers with lees kept the aldehydes concentration (volatile compounds indicators of lipid oxidation) over storage time, while esters, acids, and other compounds, previously present in lees, increased. These changes provided new odor and taste attributes like wine, bakery, and raisin notes. Therefore, the addition of wine lees had an antioxidant and antimicrobial effect and produced new sensory attributes in deer burgers.
Crop rotation is widely recognized as a key strategy to mitigate the adverse effects associated with continuous cropping. Recent studies have demonstrated that biochar has a significant potential for preventing and controlling these challenges. However, the ameliorative effects of green manure rotation and biochar application on continuous pepper cultivation in the karst mountainous regions of Southwest China remain largely unexplored.
Department of Agronomy Food Natural resources Animals and Environment (DAFNAE), University of Padova, Viale dell'Università 16, 35020 Legnaro, PD, Italy; Interdepartmental Centre for Research in Viticulture and Enology (CIRVE), University of Padova, Viale XXVIII Aprile 14, 31015 Conegliano, TV, Italy; Department of Land, Environment, Agriculture and Forestry (TESAF), University of Padova, Viale dell'Università 16, 35020 Legnaro, PD, Italy.
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