ArticleFoods (Basel, Switzerland)2022
The Effect of Berry Pomace on Quality Changes of Beef Patties during Refrigerated Storage.
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 13 papers.
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Who cites it
13 citing papers in PubMed.
- Effects of Celery, Rosehip, and Blackcurrant Powders on Quality Attributes of Salted and Unsalted Sous-Vide Pheasant Meat During Refrigerated Storage.Foods (Basel, Switzerland) · 2026Article
- Impact of Cherry Powder as a Natural Antioxidant on Quality, Oxidative Stability and Microbial Activity of Ready-to-Eat Beef Patties.Foods (Basel, Switzerland) · 2026Article
- The Impact of Chlorogenic Acid Liposomes Dip-Coating on the Physicochemical Quality and Microbial Diversity of Low-Salt Cured Fish During Refrigerated Storage.Foods (Basel, Switzerland) · 2026Article
- Influence of Purple Onion Pulp Addition Level on Oxidative, Microbial, and Sensory Characteristics of Refrigerated Beef Patties.Foods (Basel, Switzerland) · 2025Article
- Polyphenols in Foods and Their Use in the Food Industry: Enhancing the Quality and Nutritional Value of Functional Foods.International journal of molecular sciences · 2025Review
- New Insights and Strategies in the Nutritional Reformulation of Meat Products Toward Healthier Foods.Molecules (Basel, Switzerland) · 2025Review
- Article
- Valorization of Berry Fruit By-Products: Bioactive Compounds, Extraction, Health Benefits, Encapsulation and Food Applications.Foods (Basel, Switzerland) · 2025Review
- Supercritical COPlants (Basel, Switzerland) · 2024Article
- Plant-Based Meat Analogues: Exploring Proteins, Fibers and Polyphenolic Compounds as Functional Ingredients for Future Food Solutions.Foods (Basel, Switzerland) · 2024Review
- Untapped potential of non-conventional rubus species: bioactivity, nutrition, and livelihood opportunities.Plant methods · 2023Review
- Raspberry Extract as a Strategy to Improve the Oxidative Stability of Pork Burgers Enriched with Omega-3 Fatty Acids.Foods (Basel, Switzerland) · 2023Article
- Effects of Marinades Prepared from Food Industry By-Products on Quality and Biosafety Parameters of Lamb Meat.Foods (Basel, Switzerland) · 2023Article
Corrections and comments
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Authors and funding
6 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
This study aims to evaluate the ability of raspberry and blackberry pomace to inhibit lipid oxidation and prolong the refrigerated storage of beef patties. Berry pomace was incorporated into beef patties at the concentration of 1, 3, and 5%. Packed patties were stored for 9 days at 4 °C temperature and the quality of the meat was evaluated on the 0, 3rd, 6th, and 9th day. The natural mass loss during storage, the pH as well as the lipid oxidation were evaluated by thiobarbituric acid-reactive substance (TBARS) method. GC was used to determine the amount of fatty acids and e-nose, based on ultrafast gas chromatography, was used for the determination of volatile organic compounds in beef patties before and after the storage. The highest mass loss during refrigerated storage was observed in the control beef patties, while the berry pomace absorbed water and reduced the loss. The pomace additive influenced the decrease in the patties pH during the storage. Berry pomace can be very effective in relation to lipid oxidation, and as little as 1% of berry pomace influenced the decrease in the TBAR's values in the patties stored for nine days by 3.06 and 2.42 times, depending on the pomace compared to the control patties. The use of berry pomace in meat products can reduce lipid oxidation, increase their fiber content and act as a thickener, as well as contribute to the usage of agri-food by-products.
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