title: Alternative natural seasoning to improve the microbial stability of low-salt beef patties.
abstract: The meat industry is seeking new strategies to reduce the sodium content of meat products without shortening their shelf-life. Natural seasonings as salt alternatives are more appreciated than chemical preservatives and also enable the incorporation of interesting nutrients. The present work studies the potential of a new red wine pomace seasoning (RWPS), derived from wine pomace, to inhibit spoilage growth in beef patties with different salt levels (2%, 1.5% and 1%) held in storage at 4°C. The use of RWPS (2% w/w) improved the microbial stability of the patties, delaying total aerobic mesophilic, and lactic acid bacteria growth, especially in samples with low salt levels. Satisfactory results were obtained in modified-atmosphere and air-packaged patties. RWPS also enabled the incorporation of fiber and phenolic compounds, and increased potassium and calcium levels. In summary, RWPS presented an interesting potential as a seasoning in meat products, enabling salt reduction without compromising their microbial stability.
authors.affiliation: Department of Biotechnology and Food Science, Faculty of Science, University of Burgos, Plaza Misael Bañuelos, 09001 Burgos, Spain. Electronic address: jglomillo@ubu.es.
authors.forename: Javier
authors.initials: J
authors.lastname: García-Lomillo
authors.affiliation: Department of Biotechnology and Food Science, Faculty of Science, University of Burgos, Plaza Misael Bañuelos, 09001 Burgos, Spain. Electronic address: marglez@ubu.es.
authors.forename: M A Luisa
authors.initials: MA
authors.lastname: González-SanJosé
authors.affiliation: Department of Biotechnology and Food Science, Faculty of Science, University of Burgos, Plaza Misael Bañuelos, 09001 Burgos, Spain. Electronic address: rdpino@ubu.es.
authors.forename: Raquel
authors.initials: R
authors.lastname: Del Pino-García
authors.affiliation: Department of Biotechnology and Food Science, Faculty of Science, University of Burgos, Plaza Misael Bañuelos, 09001 Burgos, Spain. Electronic address: drivero@ubu.es.
authors.forename: M A Dolores
authors.initials: MA
authors.lastname: Rivero-Pérez
authors.affiliation: Department of Biotechnology and Food Science, Faculty of Science, University of Burgos, Plaza Misael Bañuelos, 09001 Burgos, Spain. Electronic address: pmuniz@ubu.es.
authors.forename: Pilar
authors.initials: P
authors.lastname: Muñiz-Rodríguez
mesh_terms: D000818:Animals; D002417:Cattle; D003116:Color; D005519:Food Preservation; D005520:Food Preservatives / Q000032:analysis*; D007777:Lactobacillaceae / Q000254:growth & development*; D008461:Meat Products / Q000032:analysis / Q000382:microbiology*; D010636:Phenols / Q000032:analysis; D010936:Plant Extracts / Q000032:analysis; D012965:Sodium Chloride / Q000032:analysis*; D027843:Vitis / Q000737:chemistry*; D014866:Waste Products / Q000032:analysis; D014920:Wine / Q000032:analysis
chemical_list: D005520:Food Preservatives; D010636:Phenols; D010936:Plant Extracts; D014866:Waste Products; D012965:Sodium Chloride
keywords: Antimicrobial; Natural; Salt reduction; Seasoning; Wine pomace