New beef burger formulation with added cherry (pico negro variety) as a potential functional ingredient

María Jesús Martín-Mateos,Alberto Ortiz,Palmira Curbelo, Carmen Barraso,Lucia León,María Montaña López-Parra,David Tejerina,Susana García-Torres

Applied Food Research（2022）

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摘要

•The addition of cherry to the burger had a protector effect on protein oxidation.•Sensorial panel preferred the cherry 2% burger, but they chose raw burger with 10%.•The intensity of meat flavour decreased in the 6% and 10% cherry-added burgers.•Beef burger could be a functional food with added cherry (pico negro variety).

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关键词

Antioxidants,Sensorial analysis,Color,Physicochemical properties,Retinta beef

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