Alternative natural seasoning to improve the microbial stability of low-salt beef patties

作者：Garcia Lomillo Javier; Luisa Gonzalez SanJose M A; Del Pino Garcia Raquel; Dolores Rivero Perez M A; Muniz Rodriguez Pilar

来源：Food Chemistry, 2017, 227: 122-128.

DOI：10.1016/j.foodchem.2017.01.070

• Seasoning
• Natural
• Wine pomace
• Salt reduction
• Antimicrobial

The meat industry is seeking new strategies to reduce the sodium content of meat products without shortening their shelf-life. Natural seasonings as salt alternatives are more appreciated than chemical preservatives and also enable the incorporation of interesting nutrients. The present work studies the potential of a new red wine pomace seasoning (RWPS), derived from wine pomace, to inhibit spoilage growth in beef patties with different salt levels (2%, 1.5% and 1%) held in storage at 4 degrees C. The use of RWPS (2% w/w) improved the microbial stability of the patties, delaying total aerobic mesophilic, and lactic acid bacteria growth, especially in samples with low salt levels. Satisfactory results were obtained in modified-atmosphere and air-packaged patties. RWPS also enabled the incorporation of fiber and phenolic compounds, and increased potassium and calcium levels. In summary, RWPS presented an interesting potential as a seasoning in meat products, enabling salt reduction without compromising their microbial stability.

• 出版日期2017-7-15