33. Efficacy of some plant extracts in extending keeping quality of beef patties during storage
Abstract
Three plant extracts (i.e. rosemary, aloe vera, and pomegranate rind) were used separately with minced beef (T1- Control, T2- rosemary extract, T3- aloe vera extract, and T4-pomegranate rind extract). The samples were stored at - 4±1 ºC for 21 days and examined for quality attributes after an interval of every 7 days. Beef patties without plant extract were also prepared and served as control (T1). The beef patties treated with plant extracts showed significantly different (P< 0.05) mean values for all parameters in comparison to control. Decrease for pH (5.46 to 5.24) was exhibited by T3, whereas the protein (20.59 to 20.39 %) and fat (4.31 to 4.29 %) were exceptionally maintained with a slight decline by T2 while T4 proved to uphold water holding capacity (55.62 to 54.0 %), moisture content (62.64 to 61.02 %) and total viable count (7.22 to 5.48 log10 CFU/g). TBARS was negligibly increased (0.06 to 0.22 mg/kg) by T4 during the storage period. The pH, water holding capacity, moisture, fat, protein, color, flavor, taste, aroma, overall acceptability of beef patties remained significantly higher. However, all treatments of beef patties excluding control have remained suitable for consumption up to 21 days of storage period. Therefore, results indicate that plant extracts can be used to prolong the shelf-life of the products and quality characteristics of beef patties possibly by delaying microbial spoilage.
Keywords: Beef Patties; Keeping Quality; Plant extracts; Storage Period
