Enhancing Shelf Life and Nutritional Quality of Lamb Burgers with Brassica By-Products: A Synergistic Approach Using High Hydrostatic Pressure.

ABSTRACT: This study examines the effects of incorporating broccoli and cauliflower by-products (leaves, stems and inflorescences) like puree ingredients and applying high hydrostatic pressure (HHP) treatment on the quality, safety, and shelf life of lamb burgers. Broccoli and cauliflower by-products were valorized like rich bioactive ingredients, especially in phenol compounds. The valorized ingredients were added to lamb burgers (5% w/w), and 120 burgers were produced for the experiment: three formulations (lamb, lamb with broccoli, and lamb with cauliflower) × four pressure treatments (untreated, 400 MPa, 500 MPa, 600 MPa) × five replicates per formulation and pressure treatment × two storage times (day 1 and day 14). The interactions between composition and pressure were also inves

SUBMITTER: D'Arrigo M 

PROVIDER: S-EPMC11853784 | biostudies-literature | 2025 Feb

REPOSITORIES: biostudies-literature