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Wang C, Wang Y, Song Y, Ren M, Gao Z, Ren J. Effect of onion skin powder on color, lipid, and protein oxidative stability of premade beef patty during cold storage. Sci Rep 2024; 14:20816. [PMID: 39242593 PMCID: PMC11379821 DOI: 10.1038/s41598-024-71265-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2024] [Accepted: 08/26/2024] [Indexed: 09/09/2024] Open
Abstract
The impact of premade beef patty (BBP) with red onion skin powder (OSP) at 0, 1, 2, and 3% levels on color, lipid, and protein oxidative stability, and infection degree of microorganisms during cold storage was investigated. The objective was to determine the effect of color by L*, a*, b*, and the content of MetMb. The inhibitory effect of OSP on the oxidation of lipid and protein was studied based on TBARS and the carbonyl content of protein in samples at different storage times. TVB-N content was used to characterize the degree of infection of microorganisms and their effect on meat quality. The results showed that the addition of OSP reduced the pH, L *, a*, and b * values of BBP, and improved the hardness, springiness, gumminess, and cohesiveness of BBP, but had no significant effect on the chewiness of BBP (p > 0.05). After 12 days of storage, the carbonyl group and TBARS content in the BBP supplemented with 3%OSP was significantly lower than that in the control group (p < 0.05). Furthermore, the addition of OSP significantly inhibited the TVB-N increase during beef patty storage. These results indicated that OSP has a good research prospect as a natural antioxidant or preservative.
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Affiliation(s)
- Cuntang Wang
- College of Food and Bioengineering, Qiqihar University, Qiqihar, 161006, People's Republic of China.
- Engineering Research Center of Plant Food Processing Technology, Ministry of Education, Qiqihar, 161006, People's Republic of China.
| | - Yuqing Wang
- College of Food and Bioengineering, Qiqihar University, Qiqihar, 161006, People's Republic of China
- Engineering Research Center of Plant Food Processing Technology, Ministry of Education, Qiqihar, 161006, People's Republic of China
| | - Yang Song
- College of Food and Bioengineering, Qiqihar University, Qiqihar, 161006, People's Republic of China
- Engineering Research Center of Plant Food Processing Technology, Ministry of Education, Qiqihar, 161006, People's Republic of China
| | - Manni Ren
- College of Food and Bioengineering, Qiqihar University, Qiqihar, 161006, People's Republic of China
- Engineering Research Center of Plant Food Processing Technology, Ministry of Education, Qiqihar, 161006, People's Republic of China
| | - Zengming Gao
- College of Food and Bioengineering, Qiqihar University, Qiqihar, 161006, People's Republic of China
- Engineering Research Center of Plant Food Processing Technology, Ministry of Education, Qiqihar, 161006, People's Republic of China
| | - Jian Ren
- College of Food and Bioengineering, Qiqihar University, Qiqihar, 161006, People's Republic of China.
- Engineering Research Center of Plant Food Processing Technology, Ministry of Education, Qiqihar, 161006, People's Republic of China.
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Awad AM, Kumar P, Ismail‐Fitry MR, Jusoh S, Ab Aziz MF, Sazili AQ. Overview of plant extracts as natural preservatives in meat. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16796] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Affiliation(s)
| | - Pavan Kumar
- Halal Products Research Institute Universiti Putra Malaysia UPM Serdang Malaysia
- Department of Livestock Products Technology College of Veterinary Science Guru Angad Dev Veterinary and Animal Sciences University Ludhiana India
| | - Mohammad Rashedi Ismail‐Fitry
- Department of Food Technology, Faculty of Food Science and Technology Universiti Putra Malaysia UPM Serdang Malaysia
| | - Shokri Jusoh
- Department of Animal Science, Faculty of Agriculture Universiti Putra Malaysia UPM Serdang Malaysia
| | - Muhamad Faris Ab Aziz
- Department of Animal Science, Faculty of Agriculture Universiti Putra Malaysia UPM Serdang Malaysia
| | - Awis Qurni Sazili
- Halal Products Research Institute Universiti Putra Malaysia UPM Serdang Malaysia
- Department of Animal Science, Faculty of Agriculture Universiti Putra Malaysia UPM Serdang Malaysia
- Halal Product Research Institute Universiti Putra Malaysia UPM Serdang Malaysia
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Aksu Mİ, Erdemir E, Turan E, Öz F. Chemical, microbial, color, oxidative and sensory properties of clean-label pastırma produced with raspberry water extracts as a novel ingredient. Meat Sci 2022; 186:108737. [DOI: 10.1016/j.meatsci.2022.108737] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2021] [Revised: 01/11/2022] [Accepted: 01/12/2022] [Indexed: 11/24/2022]
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Aksu Mİ, Turan E, Şat İG, Erdemir E. Red raspberry (
Rubus ideaus
L.) extracts: A novel ingredient in cemen paste. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15930] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Affiliation(s)
- Muhammet İrfan Aksu
- Department of Food Engineering Faculty of Agriculture Eskişehir Osmangazi University Eskişehir Turkey
| | - Emre Turan
- Department of Food Engineering Faculty of Agriculture Ordu University Ordu Turkey
| | - İhsan Güngör Şat
- Department of Food Engineering Faculty of Agriculture Atatürk University Erzurum Turkey
| | - Ebru Erdemir
- Department of Nutrition and Dietetics Health High School Ağrı Ibrahim Çeçen University Ağrı Turkey
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Aksu Mİ, Turan E. Effects of lyophilized black carrot ( Daucus carota L.) water extract on the shelf life, physico-chemical and microbiological quality of high-oxygen modified atmosphere packaged (HiOx-MAP) ground beef. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2021; 58:3514-3524. [PMID: 34366468 PMCID: PMC8292474 DOI: 10.1007/s13197-021-05044-1] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/11/2021] [Accepted: 02/18/2021] [Indexed: 06/13/2023]
Abstract
UNLABELLED In the present study, firstly, various properties of lyophilized water extracts (LBCWE) produced from fresh black carrot were determined. LBCWE was observed to be a rich source of monomeric anthocyanins (1188.40 ± 17.38 mg C3G/100 g; n = 4) and phenolics (2733.83 ± 17.78 mg GAE/100 g, n = 4). Secondly, ground beef containing LBCWE (Control, 100, 200 and 300 ppm) and packaged in HiOx-MAP (80% O2 + 20% CO2) was evaluated in terms of lipid oxidation, metmyoglobin (MetMb), color, pH and microbial counts during storage at 2.0 ± 0.5 °C for 12 days. By increasing level of LBCWE, the pH, lipid oxidation, MetMb and microbial counts were decreased (P < 0.01). The LBCWE significantly affected the color and microbial count parameters (P < 0.01). The highest redness and lowest microbial growth during storage was in the 300 ppm LBCWE group (P < 0.05). On the 12th day of storage, Pseudomonas and Enterobactericeae decreased 1.24 log and 1.46 log units in this group according to control. The shelf life of ground beef can be extended by 3 days with MAP + 300 ppm extract application. SUPPLEMENTARY INFORMATION The online version contains supplementary material available at 10.1007/s13197-021-05044-1.
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Affiliation(s)
- Muhammet İrfan Aksu
- Faculty of Agriculture, Department of Food Engineering, Eskişehir Osmangazi University, 26160 Eskişehir, Turkey
| | - Emre Turan
- Faculty of Agriculture, Department of Food Engineering, Ordu University, 52200 Ordu, Turkey
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