Use of cherry as a natural antioxidant and its influence on the physicochemical, technological and sensory properties of lamb burgers

• DOI: 10.1016/j.meafoo.2024.100143
• Publication Date: 2024-02-19T17:41:32Z
• Authors: Mª Montaña López-...; Carmen Barraso; Mª Jesús Martín-M...; Palmira Curbelo; Alberto Ortiz; Lucía León; David Tejerina; Susana García-Torres

Taking into account the current interest in use of food additives and their replacement with natural bioactive compounds, objective this study is to research possibilities using sweet cherry extract various percentages (2%, 6% 10%) as an ingredient for production lamb burgers. The findings reveal that addition causes acidification burgers higher weight loss during cooking. level was added burgers, darker they became more significant increase α-tocopherol content. Total antioxidant activity progressively increased amount added. According preference analysis, best rated meats were 10% content raw meat 2% cooked meat.