Keeping quality of raw ground beef patties fortified with polyphenols extracted from Acacia mearnsii bark and leaves

Ngongoni, Kudzai N.; Pfukwa, Trust M.; Mapiye, Cletos

doi:10.1016/j.meatsci.2024.109665

Meat Science

2025

DOI: 10.1016/j.meatsci.2024.109665

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Keeping quality of raw ground beef patties fortified with polyphenols extracted from Acacia mearnsii bark and leaves

Kudzai N. Ngongoni,

Trust M. Pfukwa,

Cletos Mapiye

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Cited by 2 publications

References 67 publications

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UV light-induced photodegradation of condensed tannins: obtaining bayberry tannins with different mean polymerization degrees

Zhou,

Zhang,

Zhang

et al. 2024

Wood Sci Technol

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UV light-induced photodegradation of condensed tannins: obtaining bayberry tannins with different mean polymerization degrees

Zhou,

Zhang,

Zhang

et al. 2024

Wood Sci Technol

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Evaluation of Antioxidant and Antimicrobial Properties of Murtilla Leaves (Ugni molinae Turcz.) in Beef Patties: Effects on Quality Parameters and Shelf Life

Velázquez,

Quiñones,

Martínez

et al. 2024

Foods

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Beef patties are highly consumed worldwide. However, its formulations often include synthetic antioxidants and antimicrobials. Murtilla (Ugni molinae Turcz.), a shrub native to southern Chile, has leaves with a polyphenolic concentration 3.2 times higher than its fruits. This study evaluated the effects of three concentrations of murtilla leaf powder (500, 1000, and 1500 mg/kg) on the microbiological, physicochemical, and sensory parameters of beef patties, compared to controls without antioxidants and with erythorbate (500 mg/kg). The patties were stored at 2 °C for 12 days in a modified atmosphere (80% O2/20% CO2). No changes were observed in proximal composition; however, the 1500 mg/kg concentration affected the redness (a*) of the beef patties (15.04 vs. 19.37 in the control) (p ≤ 0.05). Oxidative stability increased as follows: Mu1500 (88.21%) > sodium erythorbate (83.5%) > Mu500 (79.7%) > Mu1000 (78.8%). Natural antioxidants decreased the deterioration of essential fatty acids such as linoleic acid. Aerobic mesophilic microorganism growth in the murtilla treatment was lower than in the control (2.06 log cfu/g vs. 3.83 log cfu/g). Murtilla leaf powders show promising results as a substitute for synthetic antioxidants and antimicrobials. Mu500 treatment improved the physicochemical and microbiological quality parameters without compromising the sensory characteristics.

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Keeping quality of raw ground beef patties fortified with polyphenols extracted from Acacia mearnsii bark and leaves

Cited by 2 publications

References 67 publications

UV light-induced photodegradation of condensed tannins: obtaining bayberry tannins with different mean polymerization degrees

UV light-induced photodegradation of condensed tannins: obtaining bayberry tannins with different mean polymerization degrees

Evaluation of Antioxidant and Antimicrobial Properties of Murtilla Leaves (Ugni molinae Turcz.) in Beef Patties: Effects on Quality Parameters and Shelf Life

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