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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Bibliographic Details
Published in:Journal of food quality 2017-01, Vol.2017 (2017), p.1-9
Main Authors: Golmakani, Mohammad-Taghi, Eskandari, Mohammad Hadi, Taghavifard, Mohammad Hossein, Hosseini, Seyed Mohammad Hashem, Hashemi Gahruie, Hadi, Shad, Ehsan
Format: Article
Language:English
Subjects:
Antioxidants
Beef
Composition
Food products
Food quality
Food research
Food science
Ground beef
Lipids
Oils & fats
Oxidation
Petroleum production
Polyethylene
Properties
Proteins
Quality
Spices
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Summary: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 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.
ISSN:0146-9428
1745-4557
DOI:10.1155/2017/6350156