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http://dx.doi.org/10.5851/kosfa.2020.e37

Assessment of the Stability of Fresh Beef Patties with the Addition of Clove Extract during Frozen Storage  

Zahid, Md. Ashrafuzzaman (Division of Applied Life Science (BK21 Plus), Gyeongsang National University)
Seo, Jin-kyu (Division of Applied Life Science (BK21 Plus), Gyeongsang National University)
Parvin, Rashida (Division of Applied Life Science (BK21 Plus), Gyeongsang National University)
Ko, Jonghyun (Division of Applied Life Science (BK21 Plus), Gyeongsang National University)
Park, Jun-Young (Division of Applied Life Science (BK21 Plus), Gyeongsang National University)
Yang, Han-Sul (Division of Applied Life Science (BK21 Plus), Gyeongsang National University)
Publication Information
Food Science of Animal Resources / v.40, no.4, 2020 , pp. 601-612 More about this Journal
Abstract
The study assessed the stability for fresh beef patties with the inclusion of clove extract (CE) as a natural antioxidant in comparison to butylated hydroxytoluene (BHT) and ascorbic acid (AA) at frozen storage. Four different patties were made dependent on the added antioxidants: control (added no antioxidants), added with 0.02% BHT, 0.05% AA, and 0.1% CE. Inclusion of BHT, AA, and CE resulted in a significant reduction of thiobarbituric acid reactive substances (TBARS) and hue angle (h°) value and increase of redness (CIE a*) and chroma (C*) values (p<0.05). BHT, AA, and CE were observed effectively to retard lipid oxidation and increase color stability. BHT and AA revealed significantly (p<0.05) higher thiol content than the control and CE. However, the reduction percentage for thiol content in CE treated patties was lower than the control and AA-treated patties from first to last time of storage. Moreover, inclusion of AA and CE led to significantly (p<0.05) increased heme iron content when compared to BHT and the control. In conclusion, CE can replace the application of AA and BHT while improving lipid stability, heme iron content, and color stableness of fresh beef patties throughout frozen storage.
Keywords
fresh beef patties; clove extract; oxidative stability; heme iron content; color value;
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