Effect of Wine Lees as Alternative Antioxidants on Physicochemical and Sensorial Composition of Deer Burgers Stored during Chilled Storage

• Published in: Antioxidants Vol. 9; no. 8; p. 687
• Main Authors: Alarcón, Marina, López-Viñas, Manuel, Pérez-Coello, María Soledad, Díaz-Maroto, María Consuelo, Alañón, María Elena, Soriano, Almudena
• Format: Journal Article
• Language: English
• Published: Basel MDPI AG 01.08.2020; MDPI
• Subjects: Additives; Aerobic bacteria; Aldehydes; antimicrobial; antioxidant; Antioxidants; Ascorbic acid; By products; Deer; deer burger; Esters; Food; Lipid peroxidation; Meat; Meat industry; Mineral water; Nutritional aspects; Odor; Oxidation; Phenolic compounds; Preservatives; protein and lipid oxidation; Proteins; Quality; Raw materials; Refrigeration; Sensory evaluation; Sensory properties; Sodium; volatile compounds; Wine; wine lees; Spain; United States > US
• ISSN: 2076-3921; 2076-3921
• DOI: 10.3390/antiox9080687

Wine lees from two grape varieties (Vitis vinifera L. Cv. “verdejo” and “palomino”) were studied as natural preservatives in deer burgers compared with the traditional additive sodium ascorbate. Burgers packed in modified atmosphere packaging and stored in refrigeration were analyzed at 0, 4, 8, and 12 days. The addition of lees (2.5% and 5%) produced a reduction of pH and variations in color (L* and a*), higher antioxidant capacity and phenolic content, lower lipid and protein oxidation, and the inhibition of psychotrophic aerobic bacteria and enterobacteria during the storage time. Likewise, burgers with lees kept the aldehydes concentration (volatile compounds indicators of lipid oxidation) over storage time, while esters, acids, and other compounds, previously present in lees, increased. These changes provided new odor and taste attributes like wine, bakery, and raisin notes. Therefore, the addition of wine lees had an antioxidant and antimicrobial effect and produced new sensory attributes in deer burgers.