The combined effect of sage (0.3 and 0.6%) and high pressure processing (HPP) [300 MPa (10 min, 9.9 °C) and 600 MPa (10 min, 10.2 °C)] on the antimicrobial and antioxidant characteristics of beef burgers during prolonged chilled storage (60 days) was analysed. Sage powder showed antioxidant and antimicrobial activities, but the addition of sage powder to burgers had no apparent effect on antimicrobial activity; however, antioxidant activity was detected as measured by TBARS, hexanal and photochemiluminescence (PCL). In general, lipid oxidation increased in all samples during storage. HPP at 600 MPa had no effect on lipid oxidation but caused mesophilic and psychrotrophic counts to remain close to the detection limit for at least 6 days. Significant correlations were found between lipid oxidation measured by TBARS and PCL and between TBARS with hexanal over the storage period. Sage had no detrimental effects on sensory attributes of burgers.

Industrial relevance

Sage is an aromatic plant with excellent antimicrobial and antioxidant properties. High pressure processing (HPP) is an efficient non-thermal preservation technology. As far as the authors are aware, very few studies have holistically addressed the question of stability (microbial spoilage and oxidation of lipids) of traditionally-prepared burgers as affected by HPP and addition of a natural plant. This paper examines the possible application of both treatments so as to obtain beef burgers with suitable oxidative and microbiological stability over prolonged chilled storage without this affecting sensory attributes.

中文翻译：

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高压冷藏和鼠尾草在长期冷藏过程中的组合和高压处理与鼠尾草的抗微生物和抗氧化作用

鼠尾草（0.3％和0.6％）和高压加工（HPP）[300 MPa（10分钟，9.9°C）和600 MPa（10分钟，10.2°C）]的综合作用对牛肉汉堡的抗菌和抗氧化特性在长期冷藏（60天）过程中，进行了分析。鼠尾草粉具有抗氧化和抗菌活性，但向汉堡中添加鼠尾草粉对抗菌活性无明显影响。但是，通过TBARS，己醛和光化学发光（PCL）可以检测到抗氧化剂活性。通常，在储存过程中所有样品的脂质氧化均增加。600 MPa的HPP对脂质氧化没有影响，但导致中温和精神营养计数至少在6天内保持接近检出限。发现在整个存储期间，通过TBARS和PCL测量的脂质氧化之间以及TBARS与己醛之间的显着相关性。鼠尾草对汉堡的感官特性没有有害影响。

行业相关性

鼠尾草是一种芳香植物，具有出色的抗微生物和抗氧化性能。高压处理（HPP）是一种有效的非保温技术。据作者所知，很少有研究从整体上解决受HPP和添加天然植物影响的传统制备汉堡的稳定性（微生物变质和脂质氧化）的问题。本文研究了两种处理方法的可能应用，以期在长期冷藏后获得具有适当的氧化和微生物稳定性的牛肉汉堡，而不会影响其感官特性。