Effect of Salvia (Salvia officinalis) on the oxidative stability of salmon hamburgers.

Nowadays, in the food it is common market to develop healthier products aiming at health benefits. Among the alternatives, there are products with the addition of aromatic herbs, since, throughout the storage period, they enhance the preservation of the desirable properties of these foods by preventing/delaying oxidative processes. In this work the efficiency of three concentrations (0.50, 1.00, and 1.50%) of Salvia officinalis powder in salmon hamburgers were investigated. The results showed that Salvia officinalis was able to stop the oxidation process of the meat matrix under analysis, presenting a good antioxidant and antimicrobial potential under the conditions of raw and grilled hamburgers. Therefore, through the analyzes performed, it was possible to predict that Salvia officinalis is a good strategy for the food industry when it comes to preserving salmon meat for a long period of storage, in this case being studied for 90 days. • The Salmon is a rich fish in polyunsaturated fatty acids beneficial to health. • The Salvia officinalis contributed to higher antioxidant and antimicrobial activity in salmon. • The raw and grilled hamburgers were preserved by the herb. [ABSTRACT FROM AUTHOR]