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The Effects of Natural Antioxidants on Protein Oxidation, Lipid Oxidation, Color, and Sensory Attributes of Beef Patties during Cold Storage at 4℃
Korean J. Food Sci. An. 2018;38:1029-1042
Published online October 31, 2018;
© 2018 Korean Society for Food Science of Animal Resources

Md. Ashrafuzzaman Zahid1,†, Jin-Kyu Seo1,†, Jun-Young Park1, Jin-Yeon Jeong1,Sang-Keun Jin2, Tae-Seon Park3, and Han-Sul Yang1,4,*

1Division of Applied Life Science (BK21 Plus), Gyeongsang National University, Jinju 52828, Korea
2Department of Animal Resources Technology, Gyeongnam National University of Science and Technology, Jinju 52725, Korea
3Woojin-Food Corp., Busan 46757, Korea
4Institute of Agriculture and Life Science, Gyeongsang National University, Jinju 52828, Korea
Correspondence to: Han-Sul Yang
Division of Applied Life Science (BK21 Plus), Gyeongsang National University, Jinju 52828, Korea
Tel: +82-55-772-1948
Fax: +82-55-772-1949
Received March 24, 2018; Revised September 4, 2018; Accepted September 10, 2018.
This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License ( which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.
This study aimed to investigate the use of golden thread extract (GTE), clove extract (CE), and commercially available nitrite for retarding lipid and protein oxidation and for maintaining color stability and sensory attributes in beef patties stored at 4℃. GTE, CE, and nitrite treatment samples were found to be efficient in retarding lipid oxidation as all three treatments resulted in low thiobarbituric acid reactive substance (TBARS) content (p<0.05). By using GTE, CE, and nitrite into beef patties, protein oxidation was not developed. Incorporation of GTE and CE into beef patties maintained color stability by protecting against the decrease of L*, a*, b*, chroma, and hue angle values and exhibited significant influence on sensory characteristics, including color and odor of beef patties (p<0.05). Compared to commercially available nitrite, GTE and CE were more effective as antioxidants for inhibiting lipid oxidation, and preserving color stability of fresh beef patties. The study indicated that GTE and CE could be utilized efficiently to extend the shelf life of beef patties.
Keywords : beef patties, natural antioxidants, oxidation stability, color stability, sensory attributes

October 2018, 38 (5)