Wine lees from two grape varieties (Vitis vinifera L. Cv. “verdejo” and “palomino”) were studied as natural preservatives in deer burgers compared with the traditional additive sodium ascorbate. Burgers packed in modified atmosphere packaging and stored in refrigeration were analyzed at 0, 4, 8, and 12 days. The addition of lees (2.5% and 5%) produced a reduction of pH and variations in color (L* and a*), higher antioxidant capacity and phenolic content, lower lipid and protein oxidation, and the inhibition of psychotrophic aerobic bacteria and enterobacteria during the storage time. Likewise, burgers with lees kept the aldehydes concentration (volatile compounds indicators of lipid oxidation) over storage time, while esters, acids, and other compounds, previously present in lees, increased. These changes provided new odor and taste attributes like wine, bakery, and raisin notes. Therefore, the addition of wine lees had an antioxidant and antimicrobial effect and produced new sensory attributes in deer burgers.

中文翻译：

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酒糟作为抗氧化剂的替代品对冷藏期间鹿肉汉堡的理化和感官组成的影响。

来自两个葡萄品种（葡萄）的酒渣L.简历 与传统的添加剂抗坏血酸钠相比，“ verdejo”和“ palomino”）被作为鹿肉汉堡中的天然防腐剂进行了研究。在第0、4、8和12天对包装在气调包装中并冷藏的汉堡进行分析。添加酒糟（2.5％和5％）可降低pH值并改变颜色（L *和a *），提高抗氧化能力和酚类含量，降低脂质和蛋白质氧化，并抑制精神营养性需氧菌和肠杆菌在存储时间内。同样，带有酒渣的汉堡包在储存期间会保持醛类浓度（脂类氧化的挥发性化合物指标），而以前在酒糟中存在的酯，酸和其他化合物会增加。这些变化提供了新的气味和味道属性，例如葡萄酒，面包店和葡萄干味。因此，