POLVO DE HOJA DE OLIVO COMO ADITIVO ANTIOXIDANTE NATURAL EN HAMBURGUESAS DE CARNE BOVINA
Resumen
Las hamburguesas bovinas son productos cárnicos ampliamente consumidos; sin embargo, debido a su composición, son altamente susceptibles a la oxidación lipídica, lo que conduce al deterioro de la calidad y a la reducción de la vida útil. Existe una tendencia creciente a sustituir los antioxidantes sintéticos por alternativas naturales. Las hojas de olivo (Olea europaea L.), un subproducto agrícola de la producción olivarera, son ricas en compuestos bioactivos con actividad antioxidante. Este estudio evaluó el potencial del polvo de hoja de olivo (OLP) como aditivo antioxidante natural en hamburguesas bovinas. Se prepararon cuatro formulaciones: un control sin OLP y tres tratamientos con 0,8%, 1,6% y 3,2% de OLP. Las hamburguesas se almacenaron bajo refrigeración (4 ± 1 °C) durante 7 días. Se analizaron la actividad antioxidante mediante los ensayos de captación de radicales ABTS y DPPH, la oxidación lipídica (TBARS), pH, color, textura, pérdida por cocción, encogimiento y reducción de diámetro. Las hojas de olivo presentaron altos contenidos de compuestos fenólicos y una fuerte capacidad antioxidante. La mejora en la estabilidad antioxidante fue directamente proporcional a los niveles de inclusión de OLP. Además, el OLP influyó en la oxidación lipídica y en los parámetros de color, aumentó la dureza y redujo la pérdida por cocción y el encogimiento. Estos resultados demuestran que el polvo de hoja de olivo es un antioxidante natural eficaz y una alternativa prometedora a los aditivos sintéticos en productos cárnicos.
Biografía del autor/a
Doutora em Zootecnia. Departamento de Zootecnia. Universidade Estadual de Maringá, Maringá-PR, Brasil.
Graduada em Agronomia. Universidade Estadual de Maringá, Maringá-PR, Brasil.
Professora Doutora nos departamentos de Agronomia e Zootecnia da Universidade Estadual de Maringá. Coordenadora do projeto.
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