The role of coffee silver skin against oxidative phenomena, in newly formulated chicken meat burgers, after cooking. Foods, SI: New Strategies for Innovative Enhanced Meat and Meat products.

Coffee Silver Skin (CSS) is the unique by-product discarded after the roasting of coffee beans. This research aimed to evaluate the effect of two levels of CSS (1.5% and 3%) added as a natural in-gredient in new formulations of chicken meat burgers. This is one of the first studies proposing a “formulation approach” to control the emergence of off flavours after meat cooking. Physical, chemical, and sensory analyses were carried out, within the CSS content and the evolution of vol-atile organic compounds in different samples. Newly formulated chicken burgers could limit food waste, also becoming a source of fibres, minerals, and bioactive molecules. CSS limited weight losses (after cooking process) to 10.50% (1.5% addition) and 11.05% (3% addition), sig-nificantly lower (p<0.01) than the control (23.85%). In cooked burgers, the occurrence of hexanal was reduced from 55.1% (CTRL T0) to 11.7% (CSS T0 1.5%) to 0 (CSS T0 3%). For what is the lim-itation of off-flavours, CSS had also a pretty good activity contrasting the emergence of octanal, alcohols and other markers of lipid oxidation. From the sensory test carried out, the volatile pro-file of CSS does not seem to impair the flavour of burgers, at any rate, at higher percentages hy-drocarbons and pyrazines are traceable. The TBARs assay has confirmed the protective effect of CSS against oxidation.