Ganhão, RuiEstévez, MarioArmenteros, MónicaMorcuende, David2026-03-032026-03-032013-11Rui Ganhão, Mario Estévez, Mónica Armenteros, David Morcuende, Mediterranean Berries as Inhibitors of Lipid Oxidation in Porcine Burger Patties Subjected to Cooking and Chilled Storage, Journal of Integrative Agriculture, Volume 12, Issue 11, 2013, Pages 1982-1992, ISSN 2095-3119, https://doi.org/10.1016/S2095-3119(13)60636-X.2095-3119http://hdl.handle.net/10400.8/15774The effi ciency of extracts from Arbutus unedo L. (AU), Crataegus monogyna L. (CM), Rosa canina L. (RC), and Rubus ulmifolius Schott. (RU) to inhibit lipid oxidation in raw, cooked and cooked and chilled (2°C/12 d) porcine burger patties, was investigated. The modifi cation of the fatty acid profi le during processing treatments (cooking and chilling), the quantitative measurements of thiobarbituric acid reactive substances (TBA-RS), and lipid-derived volatiles, were used as indicators of lipid oxidation. Polyunsaturated fatty acids (PUFA) gradually decreased during cooking and the subsequent storage of cooked burger patties with this decrease being signifi cantly greater (P<0.05) in control patties than in those with added berry extracts. In accordance, the control patties showed signifi cantly higher TBA-RS numbers and counts of lipid-derived volatiles in all treatments when compared to the berry-added counterparts (P<0.05). Results from the present work show, for the fi rst time, that extracts from A. unedo, C. monogyna, R. canina, and R. ulmifolius are promising antioxidants which could enhance the nutritional, safety and sensory properties of porcine burger patties.engBerriesLipid oxidationLipid-derived volatilesMeat pattiesm TBA-RSm polyunsaturated fatty acidsjournal article10.1016/s2095-3119(13)60636-x