Effect of the addition of encapsulated Lactiplantibacillus plantarum Lp-115, Bifidobacterium animalis spp. lactis Bb-12, and Lactobacillus acidophilus La-5 to cooked burger
Annecler Rech de Marins, Talita Aparecida Ferreira de Campos, Andréia Farias Pereira Batista, Vanesa Gesser Corrêa, Rosane Marina Peralta, Jane Martha Graton Mikcha, Raquel Guttierres Gomes, Andresa Carla Feihrmann
Abstract
This study aimed to evaluate the addition of probiotic strains to meat product subjected to thermal processing. Five burger formulations were produced, as follows: a control formulation (C) without the addition of probiotics, and four formulations containing the probiotics (B) Bifidobacterium animalis ssp. Lactis; (P) Lactiplantibacillus plantarum; (A) Lactobacillus acidophilus; and (BPA) containing a blend of the three strains. The burgers were characterized for proximate composition, pH, water activity, lipid oxidation, instrumental color, technological properties, texture profile, fatty acids profile, sensory analysis, bacterial viability, microbiological characteristics, and tolerance to gastrointestinal stress. All technological parameters were within the expected range for this type of product. Lower TBARS values were obtained for all formulations, and a decrease in luminosity was observed for the cooked burgers, as expected. Acceptability scores were above 7 for all formulations. The encapsulated probiotic strains survived the cooking process and the digestion in vitro within the limit established for the products to be considered probiotics, thus favoring the production of burgers with probiotic potential.