The Effects of Natural Antioxidants on Protein Oxidation, Lipid Oxidation, Color, and Sensory Attributes of Beef Patties during Cold Storage at 4℃

Abstract

This study aimed to investigate the use of golden thread extract (GTE), clove extract (CE), and commercially available nitrite for retarding lipid and protein oxidation and for maintaining color stability and sensory attributes in beef patties stored at 4℃. GTE, CE, and nitrite treatment samples were found to be efficient in retarding lipid oxidation as all three treatments resulted in low thiobarbituric acid reactive substance (TBARS) content (p<0.05). By using GTE, CE, and nitrite into beef patties, protein oxidation was not developed. Incorporation of GTE and CE into beef patties maintained color stability by protecting against the decrease of L*, a*, b*, chroma, and hue angle values and exhibited significant influence on sensory characteristics, including color and odor of beef patties (p<0.05). Compared to commercially available nitrite, GTE and CE were more effective as antioxidants for inhibiting lipid oxidation, and preserving color stability of fresh beef patties. The study indicated that GTE and CE could be utilized efficiently to extend the shelf life of beef patties.

Antibacterial and antioxidative activity of the essential oil and seed extracts of Artocarpus heterophyllus for effective shelf‐life enhancement of stored meat

“…The higher absorbance at 503 nm might be a consequence of the natural color (light yellow) of the seed extract treatment solutions. This results are in accordance with the observations of (Bekhit et al., 2003) and (Zahid et al., 2018), who showed that the meat samples treated with the natural antioxidant increased the accumulation of MetMb during storage period.…”

Comparison of Butylated Hydroxytoluene, Ascorbic Acid, and Clove Extract as Antioxidants in Fresh Beef Patties at Refrigerated Storage

“…Ozer and Saricoban (2010) declared that there were no significant variations in L*, a*, b*,C*, and h° values amongst the control and AA and BHA inserted raw chicken patties. In addition, the insertion of CE into fresh beef patties led to significant lowering inh° values and insignificant variations in L* and b* values in comparison to the control within storage (Zahid et al, 2018).…”

“…The pH value raising could have been happened because of the release of ammonia in consequence of amino acids usage by proteolytic bacteria during protein deterioration in raw meat (Mokhtar et al, 2012). The outputs are related to Zahid et al (2018) who viewed that the control and CE treated patties were not substantially different for pH value at storage times. Mokhtar and Youssef (2014) observed that the formulation of beef burger with CE and BHT/BHA exhibited no significant difference in pH value in comparison to the control during storage periods.…”

Effect of Aged and Fermented Garlic Extracts as Natural Antioxidants on Lipid Oxidation in Pork Patties

“…Synthetic antioxidants, such as butylated hydroxytoluene (BHT) and butylated hydroxyanisole (BHA), have been used to inhibit the oxidation of various meat products (Chang et al, 1997). However, carcinogenicity and safety issues have been suggested for synthetic antioxidants (Ito et al, 1986); thus, several studies have examined replacing synthetic antioxidants with natural additives such as rosemary extract (Sebranek et al, 2005), golden thread ( Coptis chinensis Franch), clove extract (Zahid et al, 2018), and sapota powder (Kumar et al, 2018).…”