Utilización de la cáscara de papa (Solanum tuberosum) como antioxidante natural en la elaboración de hamburguesas de res pre-fritas y congeladas

摘要

Potato peel represents a large volume of waste in the food industry. It was investigated its use as a natural antioxidant in pre-cooked and frozen beef burgers, for being an important source of phenolic compounds. The peel extract had a total polyphenol content of 348.77 mg gallic acid / 100 g peel when methanol was used as solvent.Statistical analysis was performed using a completely randomized design (DCA) under 52, corresponding to the combination of antioxidant concentration (factor A) and storage time (factor B). Different concentrations of natural antioxidant (0 ppm, 1600 ppm, 2400 ppm, 4800 ppm) and synthetic antioxidant (500 ppm sodium erythorbate) were added and peroxide value, percent free fatty acid and thiobarbituric acid (TBA) were evaluated for 4 weeks each 7 days. Hamburgers without antioxidant and 1600 ppm of extract reached their highest oxidation values. 4800 ppm treatment had better inhibitory effect than synthetic antioxidant used in the meat industry, extending the life of the product.