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Foods

Title:		The Role of Coffee Silver Skin against Oxidative Phenomena in Newly Formulated Chicken Meat Burgers after Cooking
Author(s):		Martuscelli M; Esposito L; Mastrocola D;
Address:		"Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via R. Balzarini 1, 64100 Teramo, Italy"
Journal Title:		Foods
Year:		2021
Volume:		20210808
Issue:		8
Page Number:		-
DOI:		10.3390/foods10081833
ISSN/ISBN:		2304-8158 (Print) 2304-8158 (Electronic) 2304-8158 (Linking)
Abstract:		"Coffee Silver Skin (CSS) is the unique by-product discarded after the roasting of coffee beans. This research aimed to evaluate the effect of two levels of CSS (1.5% and 3%) added as a natural ingredient in new formulations of chicken meat burgers. This is one of the first studies proposing a 'formulation approach' to control the emergence of off flavours after meat cooking. Physical, chemical, and sensory analyses were carried out, within the CSS content and the evolution of volatile organic compounds in different samples. Newly formulated chicken burgers could limit food waste, while also becoming a source of fibres, minerals, and bioactive molecules. CSS limited weight losses (after cooking process) to 10.50% (1.5% addition) and 11.05% (3% addition), significantly lower (p < 0.01) than the control (23.85%). In cooked burgers, the occurrence of hexanal was reduced from 55.1% (CTRL T(0)) to 11.7% (CSS T(0) 1.5%) to 0 (CSS T(0) 3%). As for the limitation of off-flavours, CSS also showed good activity, contrasting with the emergence of octanal, alcohols and other markers of lipid oxidation. From the sensory test carried out, the volatile profile of CSS does not seem to impair the flavour of burgers, though at higher percentages hydrocarbons and pyrazines are traceable. The thiobarbituric acid reactive substances (TBARS assay confirmed the protective effect of CSS against oxidation"
Keywords:		chicken burger coffee by-products cooking yield meat formulation volatile compounds warmed off-flavours;
Notes:		"PubMed-not-MEDLINEMartuscelli, Maria Esposito, Luigi Mastrocola, Dino eng Switzerland 2021/08/28 Foods. 2021 Aug 8; 10(8):1833. doi: 10.3390/foods10081833"