The Effects of Pecan Shell, Roselle Flower and Red Pepper on the Quality of Beef Patties during Chilled Storage

Abstract

The antioxidant and antimicrobial effects of pecan shell (PSW), combined with roselle flower (RS) and red pepper (CA) were analyzed in beef patties by several methods during chilled storage for 13 days. Additionally, the antioxidant and antimicrobial activities of PSW, RS and CA extracts were determined. The PSW extract exhibited a higher radical scavenging activity (by the DPPH method) and more total phenolic compounds than RS and CA. RS presented the best antimicrobial capacity. Nine formulations of beef patties were prepared, including a control (CM), a synthetic preservative (CAMPA N.3 (A)) and different combinations of PSW, RS and CA. The bacterial counts of the beef patties with RS (4–5 log colony-forming units (CFU)/g meat) were significantly lower than those of the control sample (CM) (6–7 CFU/g meat) at day 6. The thiobarbituric acid-reactive substance (TBARS) values at day 7 of all treatments were similar to the values of samples containing the synthetic antioxidant and significantly lower than the CM group. The order of stability assessed by the TBARS values were in agreement with the hexanal content. Thus, these results support the hypothesis that the combination of PWS, RS and CA could represent a good natural food preservative.

Effect of Partial Meat Replacement by Hibiscus sabdariffa By-Product and Pleurotus djamor Powder on the Quality of Beef Patties

“…In this regard, Hs by-products displayed higher antioxidant properties than oyster mushroom powder. However, the DPPH values (45.83 vs. 98.29 µmol Trolox/g) and phenolic contents (7.00 vs. 15.02 mg GAE/g) obtained in Hs by-products were around half of those reported by Villasante et al [32] in the original roselle plant. These values were also lower than those reported by Borras-Linares et al [33] in the extract obtained from the dried calyxes of several varieties of Mexican roselle (24-100 mg GAE/g, 27.4-112 µmol Trolox/g).…”

“…The antioxidant properties and polyphenol content of Pd and Hs methanolic extracts are reported in Table 2. Hibiscus calyx has been reported to be rich in bioactive compounds, such as polyphenols, that can exert antioxidant activity [31,32]. In this regard, Hs by-products displayed higher antioxidant properties than oyster mushroom powder.…”

YARPUZ (Mentha pulegium L.) TOZU İLE FORMÜLE EDİLEN SIĞIR KÖFTELERİNİN FİZİKOKİMYASAL VE DUYUSAL KALİTESİNİN DEĞERLENDİRİLMESİ

“…The increase in pH could be due to the degradation of nitrogenous components in beef patties during the storage period. This process was directly influenced by the action of endogenous or microbial enzymes such as proteases or lipases (Danowska-Oziewicz and Kurp, 2017;Morsy et al, 2018;Villasante et al, 2020). Similarly, Ikhlas et al (2012) reported an increase in the pH value in Cosmos caudatus, Polygonum minus, and BHT treated quail meatballs during the refrigeration storage.…”

“…Similarly, Ikhlas et al (2012) reported an increase in the pH value in Cosmos caudatus, Polygonum minus, and BHT treated quail meatballs during the refrigeration storage. Also, Villasante et al (2020) reported a significant increase in the pH of beef patties including different combinations of pecan shells, rosella flowers, and red pepper during the storage period. As seen in Table 3, the addition of pennyroyal powder showed a significant effect on TBARS of beef patties (P <0.05).…”

Modelling the effects of pecan nut [Carya illinoinensis (Wangenh.) K.Koch], roselle (Hibiscus sabdariffa L.), and salt on the quality characteristics of beef patties

“…The shelf life of the beef patty product incorporated with pecan nut and roselle was not evaluated in the present work. However, pecan nut and roselle are rich in antioxidant and antimicrobial compounds (Alasalvar and Bolling, 2015;Jabeur et al, 2017), the incorporation of which has been demonstrated to extend the shelf life of meat products (Villasante et al, 2020). Phenolics are phytochemical compounds that can inactivate and reduce the formation of free radicals in the body (Parr and Bolwell, 2000).…”