Effect of Salvia (Salvia officinalis) on the oxidative stability of salmon hamburgers
Cintia Stefhany Ripke Ferreira, Bruno Henrique Figueiredo Saqueti, Patrícia D. S. Santos, Jiuliane Martins da Silva, Marcos Antônio Matiucci, Andresa Carla Feihrmann, Jane Martha Graton Mikcha, Oscar Oliveira Santos
Abstract
Nowadays, in the food it is common market to develop healthier products aiming at health benefits. Among the alternatives, there are products with the addition of aromatic herbs, since, throughout the storage period, they enhance the preservation of the desirable properties of these foods by preventing/delaying oxidative processes. In this work the efficiency of three concentrations (0.50, 1.00, and 1.50%) of Salvia officinalis powder in salmon hamburgers were investigated. The results showed that Salvia officinalis was able to stop the oxidation process of the meat matrix under analysis, presenting a good antioxidant and antimicrobial potential under the conditions of raw and grilled hamburgers. Therefore, through the analyzes performed, it was possible to predict that Salvia officinalis is a good strategy for the food industry when it comes to preserving salmon meat for a long period of storage, in this case being studied for 90 days.