Avaliação do óleo essencial e extrato supercrítico de gengibre como antioxidantes naturais em fishburguer de tilápia armazenado refrigerado

Abstract

Tilapia fishburger content of lipids and polyunsaturated fatty acids. Due to this, it is sensitive to lipid oxidation, becoming a food of easy spoilage. Natural antioxidants can be used to inhibit or delay the oxidative rancidity and it follows the tendency of a healthier eating. The objective of the work was to study the action of essential oil and supercritical ginger extract on lipid oxidation of refrigerated stored (4 ºC ± 1 ºC) tilapia fishburger for 8 days and compare with a synthetic antioxidant. Four formulations were elaborated: C (control); ES (0.2% sodium erythorbate); OE (0.2% ginger essential oil) and ESC (0.2% supercritical ginger extract). The extract and oil were characterized by gas chromatography (GC) and antioxidant activity (AA). The analyzes performed on the products were pH, instrumental color, lipid oxidation (TBARS), AA and sensorial analysis. The results showed that pH reduced from 6.7 to 6.5 on the sixth day of storage. ESC presented a more intense color (higher chroma) compared to the other formulations. Fishburgers became more yellowish (hue angle near 90º) at the end of the study. For TBARS, the results confirmed a trend in lipid oxidation reduction for formulations with natural antioxidants. Additionally, the ESC had no significant difference in the AA and TBARS, compared to ES, with the synthetical antioxidant. Flavor and global impression of the ginger samples were considered inferior to the control, due to the characteristic ginger flavor, even in low concentrations. However, the odor and color of the products had similar sensory quality to the control. In conclusion, the supercritical ginger extract was effective in controlling the lipid oxidation in refrigerated fishburger and has the potential to replace synthetic antioxidants in meat and seafood products.