de Farias Marques, Antonia Dayane Jenyffer published the artcileOxidative stability of chicken burgers using organic coffee husk extract, Recommanded Product: Methyl octanoate, the main research area is Coffee husk extract chicken burger oxidative stability; Lipid oxidation; Meat products; Natural antioxidant; Protein oxidation.
The antioxidant capacity of organic coffee husk extract (Coffee arabica L.) added to chicken burgers was evaluated. Two formulations were prepared: with addition of the extract (100 and 200 ppm CAE/kg), in addition to control formulations without the addition of antioxidant, and with the addition of synthetic antioxidant. The products were characterized by phys. and chem. anal. and analyzed for oxidative stability during 45 days of storage under freezing. The addition of extract in the proportion of 200 ppm CAE/kg of hamburger revealed efficacy against lipid oxidation equivalent to treatment with a synthetic antioxidant. As for protein oxidation, there was no pro or antioxidant influence in the treatments. The addition of organic coffee husk extract to chicken hamburgers is thus indicated, being considered as a potential natural additive. In addition, the use of coffee husks helps to minimize the lager amounts of agro-industrial byproducts generated by the coffee industry.
Food Chemistry published new progress about Antioxidants. 111-11-5 belongs to class esters-buliding-blocks, name is Methyl octanoate, and the molecular formula is C9H18O2, Recommanded Product: Methyl octanoate.
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Ester – an overview | ScienceDirect Topics