Lipid Oxidation, Color Changes, and Microbiological Quality of Frozen Beef Burgers Incorporated with Shirazi Thyme, Cinnamon, and Rosemary Extracts
In this study, the oxidative stability of beef burgers incorporated with Shirazi thyme, cinnamon, and rosemary extracts was compared with that of BHT-incorporated and antioxidant-free samples. The chemical composition, TBARS, metmyoglobin, pH, color, and microbial and sensory characteristics were ev...
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| Format: | Article |
| Language: | English |
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Wiley
2017-01-01
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| Series: | Journal of Food Quality |
| Online Access: | http://dx.doi.org/10.1155/2017/6350156 |
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| author | Hadi Hashemi Gahruie Seyed Mohammad Hashem Hosseini Mohammad Hossein Taghavifard Mohammad Hadi Eskandari Mohammad-Taghi Golmakani Ehsan Shad |
| author_facet | Hadi Hashemi Gahruie Seyed Mohammad Hashem Hosseini Mohammad Hossein Taghavifard Mohammad Hadi Eskandari Mohammad-Taghi Golmakani Ehsan Shad |
| author_sort | Hadi Hashemi Gahruie |
| collection | DOAJ |
| description | In this study, the oxidative stability of beef burgers incorporated with Shirazi thyme, cinnamon, and rosemary extracts was compared with that of BHT-incorporated and antioxidant-free samples. The chemical composition, TBARS, metmyoglobin, pH, color, and microbial and sensory characteristics were evaluated during storage at −18°C for 2 months. The results indicated that Shirazi thyme and cinnamon extracts did not change the colorimetric properties significantly (P<0.05). Incorporating natural antioxidants led to a significant (P<0.05) reduction in TBARS (36.58–46.34%) and metmyoglobin (16.25–18.47%) as compared to control. Except for the control sample, total microbial counts of burgers were lower than the maximum allowed limit. Burgers formulated with Shirazi thyme revealed the lowest amount of total count. Regarding the sensory characteristics, the overall acceptability of different samples decreased in the order of cinnamon > BHT > Shirazi thyme > rosemary > control. Finally, the results showed that these plant extracts can be utilized as an alternative to synthetic antioxidants in formulation of burgers. |
| format | Article |
| id | doaj-art-9ce21d64f77e4b71a3ea85f010dec1d6 |
| institution | Kabale University |
| issn | 0146-9428 1745-4557 |
| language | English |
| publishDate | 2017-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | Journal of Food Quality |
| spelling | doaj-art-9ce21d64f77e4b71a3ea85f010dec1d62025-02-03T05:57:43ZengWileyJournal of Food Quality0146-94281745-45572017-01-01201710.1155/2017/63501566350156Lipid Oxidation, Color Changes, and Microbiological Quality of Frozen Beef Burgers Incorporated with Shirazi Thyme, Cinnamon, and Rosemary ExtractsHadi Hashemi Gahruie0Seyed Mohammad Hashem Hosseini1Mohammad Hossein Taghavifard2Mohammad Hadi Eskandari3Mohammad-Taghi Golmakani4Ehsan Shad5Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, IranDepartment of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, IranDepartment of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, IranDepartment of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, IranDepartment of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, IranDepartment of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, IranIn this study, the oxidative stability of beef burgers incorporated with Shirazi thyme, cinnamon, and rosemary extracts was compared with that of BHT-incorporated and antioxidant-free samples. The chemical composition, TBARS, metmyoglobin, pH, color, and microbial and sensory characteristics were evaluated during storage at −18°C for 2 months. The results indicated that Shirazi thyme and cinnamon extracts did not change the colorimetric properties significantly (P<0.05). Incorporating natural antioxidants led to a significant (P<0.05) reduction in TBARS (36.58–46.34%) and metmyoglobin (16.25–18.47%) as compared to control. Except for the control sample, total microbial counts of burgers were lower than the maximum allowed limit. Burgers formulated with Shirazi thyme revealed the lowest amount of total count. Regarding the sensory characteristics, the overall acceptability of different samples decreased in the order of cinnamon > BHT > Shirazi thyme > rosemary > control. Finally, the results showed that these plant extracts can be utilized as an alternative to synthetic antioxidants in formulation of burgers.http://dx.doi.org/10.1155/2017/6350156 |
| spellingShingle | Hadi Hashemi Gahruie Seyed Mohammad Hashem Hosseini Mohammad Hossein Taghavifard Mohammad Hadi Eskandari Mohammad-Taghi Golmakani Ehsan Shad Lipid Oxidation, Color Changes, and Microbiological Quality of Frozen Beef Burgers Incorporated with Shirazi Thyme, Cinnamon, and Rosemary Extracts Journal of Food Quality |
| title | Lipid Oxidation, Color Changes, and Microbiological Quality of Frozen Beef Burgers Incorporated with Shirazi Thyme, Cinnamon, and Rosemary Extracts |
| title_full | Lipid Oxidation, Color Changes, and Microbiological Quality of Frozen Beef Burgers Incorporated with Shirazi Thyme, Cinnamon, and Rosemary Extracts |
| title_fullStr | Lipid Oxidation, Color Changes, and Microbiological Quality of Frozen Beef Burgers Incorporated with Shirazi Thyme, Cinnamon, and Rosemary Extracts |
| title_full_unstemmed | Lipid Oxidation, Color Changes, and Microbiological Quality of Frozen Beef Burgers Incorporated with Shirazi Thyme, Cinnamon, and Rosemary Extracts |
| title_short | Lipid Oxidation, Color Changes, and Microbiological Quality of Frozen Beef Burgers Incorporated with Shirazi Thyme, Cinnamon, and Rosemary Extracts |
| title_sort | lipid oxidation color changes and microbiological quality of frozen beef burgers incorporated with shirazi thyme cinnamon and rosemary extracts |
| url | http://dx.doi.org/10.1155/2017/6350156 |
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