Use of terrestrial and marine ingredients to improve the quality of traditional beef burgers
Abstract
In response to the growing demand for healthier meat products, this study evaluated the effects of terrestrial and marine ingredients on the physicochemical, microbiological, and sensory properties of traditional beef patties. Ugni molinae Turcz leaf powder, Durvillaea antarctica meal, and Brassica napus oil, selected for their antioxidant potential, bioactive compound content, and beneficial lipid profile, were incorporated. Three experimental treatments (HC1, HC1A, and HC0A) and a control (H0) were formulated. All formulations complied with the Chilean regulatory limits for saturated fat (<4 g/100 g), sodium (<400 mg/100 g), and calories (<275 kcal/100 g). Compared to the control, all treatments showed a significant reduction in total fat content (p ≤ 0.05), with HC1 standing out (6.73 g/100 g), which was also evidenced by a decrease in calories, with HC1 being the lowest (135.29 kcal/100 g). Sodium content was higher in HC1 and HC1A (157 and 149 mg/100 g), respectively) due to the mineral contribution of D. antarctica. In terms of color, HC1A and HC0A showed higher lightness (L*) and lower redness (a*). Lipid oxidation was significantly inhibited in HC1 (p ≤ 0.05), attributed to the antioxidant action of polyphenols present in murtilla leaves. The lipid profile improved in HC1A and HC0A, with a reduction in saturated fatty acids (13.67% and 14.63%, respectively, compared to 41.23% in the control) and an increase in α-linolenic acid (> 6%). From a microbiological perspective, the treatments showed lower counts of mesophilic microorganisms and total coliforms, suggesting an inhibitory effect associated with the bioactive compounds of the natural ingredients used. No significant differences in overall acceptability were observed, although slight differences in texture were detected (p ≤ 0.05). The addition of these natural ingredients allowed the development of burgers with an improved nutritional profile, greater safety, and good sensory acceptability.
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References
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Aminzare, M., Aliakbarlu, J., & Tajik, H. (2015). The effect of Cinnamomum zeylanicum essential oil on chemical characteristics of Lyoner-type sausage during refrigerated storage. Veterinary Research Forum, 6(1), 31-39. https://pubmed.ncbi.nlm.nih.gov/25992249/
Asghari-Varzaneh, E., Sharifian-Mobarakeh, S., & Shekarchizadeh, H. (2024). Enhancing hamburger shelf life and quality using gallic acid encapsulated in gelatin/tragacanth gum complex coacervate. Heliyon, 10(2).
Avello, M., & Pastene, E. (2005). Actividad antioxidante de infusos de Ugni molinae Turcz. (Murtilla). Blacpma, 4(3), 33-39.
Avello, M., Valdivia, R., Mondaca, M. A., Ordóñez, J. L., Bittner, M., & Becerra, J. (2009). Actividad de Ugni molinae Turcz. frente a microorganismos de importancia clínica. Blacpma, 8(3), 141-144.
Beal, P., Faion, A. M., Cichoski, A. J., Cansian, R. L., Valduga, A. T., de Oliveira, D., & Valduga, E. (2011). Oxidative stability of fermented Italian-type sausages using mate leaves (Ilex paraguariensis St. Hil) extract as natural antioxidant. International Journal of Food Sciences and Nutrition, 62(7), 703-710.
Bejaoui, B., Sdiri, C., Ben Souf, I., Belhadj Slimen, I., Ben Larbi, M., Koumba, S., Martin, P., & M’Hamdi, N. (2023). Physicochemical properties, antioxidant markers, and meat quality as affected by heat stress: A review. Molecules, 28(3332).
Bryant, C., Szejda, K., Parekh, N., Deshpande, V., & Tse, B. (2019). A survey of consumer perceptions of plant-based and clean meat in the USA, India, and China. Frontiers in Sustainable Food Systems, 3, 432863.
de Dicastillo, C. L., Bustos, F., Valenzuela, X., López-Carballo, G., Vilariño, J. M., & Galotto, M. J. (2017). Chilean berry Ugni molinae Turcz. fruit and leaves extracts with interesting antioxidant, antimicrobial, and tyrosinase inhibitory properties. Food Research International, 102, 119-128.
Devatkal, S. K., Thorat, P. R., Manjunatha, M., & Anurag, R. K. (2012). Comparative antioxidant effect of aqueous extracts of curry leaves, fenugreek leaves, and butylated hydroxytoluene in raw chicken patties. Journal of Food Science and Technology, 49(6), 781-785.
Gantner, M., Guzek, D., Najda, A., Brodowska, M., Górska-Horczyczak, E., Wojtasik-Kalinowska, I., & Godziszewska, J. (2017). Oxidative and microbial stability of poultry meatballs added with coriander extracts and packed in cold modified atmosphere. International Journal of Food Properties, 20(11), 2527-2537.
GraphPad Software, Inc. One-way ANOVA followed by Dunnett’s multiple comparisons test was performed using GraphPad Prism version 9.0.0 for Windows, GraphPad Software, San Diego, California, USA. Accessed 30 December 2024. Available: http://www.graphpad.com/faq/viewfaq.cfm?faq=1362
Hać-Szymańczuk, E., Cegiełka, A., Lipińska, E., & Piwowarek, K. (2017). Application of rosemary for the prolongation of microbial and oxidative stability in mechanically deboned poultry meat from chickens. Italian Journal of Food Science, 29(2).
Karpińska-Tymoszczyk, M. (2008). Effect of the addition of ground rosemary on the quality and shelf-life of turkey meatballs during refrigerated storage. British Poultry Science, 49(6), 742-750.
Lopez, J., Ah-Hen, K., Vega-Gálvez, A., Morales, A., García-Segovia, P., & Uribe, E. (2017). Effects of drying methods on quality attributes of murta (Ugni molinae Turcz.) berries: Bioactivity, nutritional aspects, texture profile, microstructure, and functional properties. Journal of Food Process Engineering, 40(4), e12511.
Lorenzo, J. M., Sineiro, J., Amado, I. R., & Franco, D. (2014). Influence of natural extracts on the shelf life of modified atmosphere-packaged pork patties. Meat Science, 96(1), 526-534. https://doi.org/10.1016/j.meatsci.2013.08.007
Matarneh, S. K., Tracy, L. S., & David, E. G. (2023). The conversion of muscle to meat. In Meat Science Lawrie’s (pp. 159–189). Woodhead Publishing.
Nisar, M. F., Arshad, M. S., Yasin, M., Arshad, M. U., & Nadeem, M. T. (2019). Influence of irradiation and moringa leaf powder on the amino acid and fatty acid profiles of chicken meat stored under various packaging materials. Journal of Food Processing and Preservation, 43(9), e14166.
Nowak, A., Czyzowska, A., Efenberger, M., & Krala, L. (2016). Polyphenolic extracts of cherry (Prunus cerasus L.) and blackcurrant (Ribes nigrum L.) leaves as natural preservatives in meat products. Food Microbiology, 59, 142-149.
Ouerfelli, M., Villasante, J., Ben Kaâb, L. B., & Almajano, M. (2019). Effect of neem (Azadirachta indica L.) on lipid oxidation in raw chilled beef patties. Antioxidants, 8(8), 305.
Peña-Cerda, M., Arancibia-Radich, J., Valenzuela-Bustamante, P., Pérez-Arancibia, R., Barriga, A., Seguel, I., García, L., & Delporte, C. (2017). Phenolic composition and antioxidant capacity of Ugni molinae Turcz. leaves of different genotypes. Food Chemistry, 215, 219-227. https://doi.org/10.1016/j.foodchem.2016.07.159
Ramírez-Moreno, E., Zafra-Rojas, Q. Y., Arias-Rico, J., Ariza-Ortega, J. A., Alanís-García, E., & Cruz-Cansino, N. (2018). Effect of ultrasound on microbiological load and antioxidant properties of blackberry juice. Journal of Food Processing and Preservation, 42(2), e13489.
Rubilar, M., Jara, C., Poo, Y., Acevedo, F., Gutiérrez, C., & Sineiro, J. (2011). Extracts of maqui (Aristotelia chilensis) and murta (Ugni molinae Turcz.): Sources of antioxidant compounds and α-glucosidase/α-amylase inhibitors. Journal of Agricultural and Food Chemistry, 59(4), 1630-1637.
Rubilar, M., Pinelo, M., Ihl, M., Scheuermann, E., Sineiro, J., & Nuñez, M. J. (2006). Murta leaves (Ugni molinae Turcz.) as a source of antioxidant polyphenols. Journal of Agricultural and Food Chemistry, 54(1), 59-64.
Scramlin, S. M., Newman, M. C., Cox, R. B., Sepe, H. A., Alderton, A. L., O'Leary, J., & Mikel, W. B. (2010). Effects of oregano oil brine enhancement on quality attributes of beef longissimus dorsi and semimembranosus muscles from various age animals. Journal of Food Science, 75(2), S89-S94.
Şimşek, S., & Kılıç, B. (2024). Effects of using pomegranate peel, beet leaf, and broccoli flower extracts on oxidative stability and physicochemical properties of cooked ground beef during refrigerated storage. Food Science & Nutrition, 12(10), 8093-8104.
Suwalsky, M., Orellana, P., Avello, M., Villena, F., & Sotomayor, C. (2006). Human erythrocytes are affected in vitro by extracts of Ugni molinae leaves. Food and Chemical Toxicology, 44(9), 1393-1398.
Suwalsky, M., Orellana, P., Avello, M., & Villena, F. (2007). Protective effect of Ugni molinae Turcz. against oxidative damage of human erythrocytes. Food and Chemical Toxicology, 45(1), 130-135.
Tekin, H., Saricoban, C., & Yilmaz, M. T. (2010). Fat, wheat bran, and salt effects on cooking properties of meat patties studied by response surface methodology. International Journal of Food Science & Technology, 45(10), 1980-1992.
Trindade, R. A. D., Lima, A., Andrade-Wartha, E. R., e Silva, A. O., Mancini-Filho, J., & Villavicencio, A. L. C. H. (2009). Consumer's evaluation of the effects of gamma irradiation and natural antioxidants on general acceptance of frozen beef burger. Radiation Physics and Chemistry, 78(4), 293-300.
Velázquez, L., Quiñones, J., Martínez, A., Pérez, I., Velasquez, C., Sepúlveda-Truan, G., Díaz, R., Campagnol, P. C. B., & Sepúlveda, N. (2024). Evaluation of antioxidant and antimicrobial properties of murtilla leaves (Ugni molinae Turcz.) in beef patties: Effects on quality parameters and shelf life. Foods, 13(4174). https://doi.org/10.3390/foods13244174
Zura-Bravo, L., Rodriguez, A., Stucken, K., & Vega-Gálvez, A. (2019). Drying kinetics of probiotic-impregnated murta (Ugni molinae Turcz.) berries. Journal of Food Science and Technology, 56(1), 103-113.
Ah-Hen, K., Zambra, C. E., Agüero, J. E., Vega-Gálvez, A., & Lemus-Mondaca, R. (2013). Moisture diffusivity coefficient and convective drying modelling of murta (Ugni molinae Turcz): Influence of temperature and vacuum on drying kinetics. Food and Bioprocess Technology, 6(4), 919-930.
Aminzare, M., Aliakbarlu, J., & Tajik, H. (2015). The effect of Cinnamomum zeylanicum essential oil on chemical characteristics of Lyoner-type sausage during refrigerated storage. Veterinary Research Forum, 6(1), 31-39. https://pubmed.ncbi.nlm.nih.gov/25992249/
Asghari-Varzaneh, E., Sharifian-Mobarakeh, S., & Shekarchizadeh, H. (2024). Enhancing hamburger shelf life and quality using gallic acid encapsulated in gelatin/tragacanth gum complex coacervate. Heliyon, 10(2).
Avello, M., & Pastene, E. (2005). Actividad antioxidante de infusos de Ugni molinae Turcz. (Murtilla). Blacpma, 4(3), 33-39.
Avello, M., Valdivia, R., Mondaca, M. A., Ordóñez, J. L., Bittner, M., & Becerra, J. (2009). Actividad de Ugni molinae Turcz. frente a microorganismos de importancia clínica. Blacpma, 8(3), 141-144.
Beal, P., Faion, A. M., Cichoski, A. J., Cansian, R. L., Valduga, A. T., de Oliveira, D., & Valduga, E. (2011). Oxidative stability of fermented Italian-type sausages using mate leaves (Ilex paraguariensis St. Hil) extract as natural antioxidant. International Journal of Food Sciences and Nutrition, 62(7), 703-710.
Bejaoui, B., Sdiri, C., Ben Souf, I., Belhadj Slimen, I., Ben Larbi, M., Koumba, S., Martin, P., & M’Hamdi, N. (2023). Physicochemical properties, antioxidant markers, and meat quality as affected by heat stress: A review. Molecules, 28(3332).
Bryant, C., Szejda, K., Parekh, N., Deshpande, V., & Tse, B. (2019). A survey of consumer perceptions of plant-based and clean meat in the USA, India, and China. Frontiers in Sustainable Food Systems, 3, 432863.
de Dicastillo, C. L., Bustos, F., Valenzuela, X., López-Carballo, G., Vilariño, J. M., & Galotto, M. J. (2017). Chilean berry Ugni molinae Turcz. fruit and leaves extracts with interesting antioxidant, antimicrobial, and tyrosinase inhibitory properties. Food Research International, 102, 119-128.
Devatkal, S. K., Thorat, P. R., Manjunatha, M., & Anurag, R. K. (2012). Comparative antioxidant effect of aqueous extracts of curry leaves, fenugreek leaves, and butylated hydroxytoluene in raw chicken patties. Journal of Food Science and Technology, 49(6), 781-785.
Gantner, M., Guzek, D., Najda, A., Brodowska, M., Górska-Horczyczak, E., Wojtasik-Kalinowska, I., & Godziszewska, J. (2017). Oxidative and microbial stability of poultry meatballs added with coriander extracts and packed in cold modified atmosphere. International Journal of Food Properties, 20(11), 2527-2537.
GraphPad Software, Inc. One-way ANOVA followed by Dunnett’s multiple comparisons test was performed using GraphPad Prism version 9.0.0 for Windows, GraphPad Software, San Diego, California, USA. Accessed 30 December 2024. Available: http://www.graphpad.com/faq/viewfaq.cfm?faq=1362
Hać-Szymańczuk, E., Cegiełka, A., Lipińska, E., & Piwowarek, K. (2017). Application of rosemary for the prolongation of microbial and oxidative stability in mechanically deboned poultry meat from chickens. Italian Journal of Food Science, 29(2).
Karpińska-Tymoszczyk, M. (2008). Effect of the addition of ground rosemary on the quality and shelf-life of turkey meatballs during refrigerated storage. British Poultry Science, 49(6), 742-750.
Lopez, J., Ah-Hen, K., Vega-Gálvez, A., Morales, A., García-Segovia, P., & Uribe, E. (2017). Effects of drying methods on quality attributes of murta (Ugni molinae Turcz.) berries: Bioactivity, nutritional aspects, texture profile, microstructure, and functional properties. Journal of Food Process Engineering, 40(4), e12511.
Lorenzo, J. M., Sineiro, J., Amado, I. R., & Franco, D. (2014). Influence of natural extracts on the shelf life of modified atmosphere-packaged pork patties. Meat Science, 96(1), 526-534. https://doi.org/10.1016/j.meatsci.2013.08.007
Matarneh, S. K., Tracy, L. S., & David, E. G. (2023). The conversion of muscle to meat. In Meat Science Lawrie’s (pp. 159–189). Woodhead Publishing.
Nisar, M. F., Arshad, M. S., Yasin, M., Arshad, M. U., & Nadeem, M. T. (2019). Influence of irradiation and moringa leaf powder on the amino acid and fatty acid profiles of chicken meat stored under various packaging materials. Journal of Food Processing and Preservation, 43(9), e14166.
Nowak, A., Czyzowska, A., Efenberger, M., & Krala, L. (2016). Polyphenolic extracts of cherry (Prunus cerasus L.) and blackcurrant (Ribes nigrum L.) leaves as natural preservatives in meat products. Food Microbiology, 59, 142-149.
Ouerfelli, M., Villasante, J., Ben Kaâb, L. B., & Almajano, M. (2019). Effect of neem (Azadirachta indica L.) on lipid oxidation in raw chilled beef patties. Antioxidants, 8(8), 305.
Peña-Cerda, M., Arancibia-Radich, J., Valenzuela-Bustamante, P., Pérez-Arancibia, R., Barriga, A., Seguel, I., García, L., & Delporte, C. (2017). Phenolic composition and antioxidant capacity of Ugni molinae Turcz. leaves of different genotypes. Food Chemistry, 215, 219-227. https://doi.org/10.1016/j.foodchem.2016.07.159
Ramírez-Moreno, E., Zafra-Rojas, Q. Y., Arias-Rico, J., Ariza-Ortega, J. A., Alanís-García, E., & Cruz-Cansino, N. (2018). Effect of ultrasound on microbiological load and antioxidant properties of blackberry juice. Journal of Food Processing and Preservation, 42(2), e13489.
Rubilar, M., Jara, C., Poo, Y., Acevedo, F., Gutiérrez, C., & Sineiro, J. (2011). Extracts of maqui (Aristotelia chilensis) and murta (Ugni molinae Turcz.): Sources of antioxidant compounds and α-glucosidase/α-amylase inhibitors. Journal of Agricultural and Food Chemistry, 59(4), 1630-1637.
Rubilar, M., Pinelo, M., Ihl, M., Scheuermann, E., Sineiro, J., & Nuñez, M. J. (2006). Murta leaves (Ugni molinae Turcz.) as a source of antioxidant polyphenols. Journal of Agricultural and Food Chemistry, 54(1), 59-64.
Scramlin, S. M., Newman, M. C., Cox, R. B., Sepe, H. A., Alderton, A. L., O'Leary, J., & Mikel, W. B. (2010). Effects of oregano oil brine enhancement on quality attributes of beef longissimus dorsi and semimembranosus muscles from various age animals. Journal of Food Science, 75(2), S89-S94.
Şimşek, S., & Kılıç, B. (2024). Effects of using pomegranate peel, beet leaf, and broccoli flower extracts on oxidative stability and physicochemical properties of cooked ground beef during refrigerated storage. Food Science & Nutrition, 12(10), 8093-8104.
Suwalsky, M., Orellana, P., Avello, M., Villena, F., & Sotomayor, C. (2006). Human erythrocytes are affected in vitro by extracts of Ugni molinae leaves. Food and Chemical Toxicology, 44(9), 1393-1398.
Suwalsky, M., Orellana, P., Avello, M., & Villena, F. (2007). Protective effect of Ugni molinae Turcz. against oxidative damage of human erythrocytes. Food and Chemical Toxicology, 45(1), 130-135.
Tekin, H., Saricoban, C., & Yilmaz, M. T. (2010). Fat, wheat bran, and salt effects on cooking properties of meat patties studied by response surface methodology. International Journal of Food Science & Technology, 45(10), 1980-1992.
Trindade, R. A. D., Lima, A., Andrade-Wartha, E. R., e Silva, A. O., Mancini-Filho, J., & Villavicencio, A. L. C. H. (2009). Consumer's evaluation of the effects of gamma irradiation and natural antioxidants on general acceptance of frozen beef burger. Radiation Physics and Chemistry, 78(4), 293-300.
Velázquez, L., Quiñones, J., Martínez, A., Pérez, I., Velasquez, C., Sepúlveda-Truan, G., Díaz, R., Campagnol, P. C. B., & Sepúlveda, N. (2024). Evaluation of antioxidant and antimicrobial properties of murtilla leaves (Ugni molinae Turcz.) in beef patties: Effects on quality parameters and shelf life. Foods, 13(4174). https://doi.org/10.3390/foods13244174
Zura-Bravo, L., Rodriguez, A., Stucken, K., & Vega-Gálvez, A. (2019). Drying kinetics of probiotic-impregnated murta (Ugni molinae Turcz.) berries. Journal of Food Science and Technology, 56(1), 103-113.
Published
2025-08-20
How to Cite
Martínez Vasallo, Ailín. 2025. “Use of Terrestrial and Marine Ingredients to Improve the Quality of Traditional Beef Burgers”. Archivos Latinoamericanos De Producción Animal 33 (Supl 1), 47-48. https://ojs.alpa.uy/index.php/ojs_files/article/view/3680.
Section
Proceedings
Copyright (c) 2025 Ailín Martínez Vasallo
This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.
