Assessment of the stability of fresh beef patties with the addition of clove extract during frozen storage

Md. Ashrafuzzaman Zahid¹^,², Jin-Kyu Seo¹^,³, Rashida Parvin¹^,², Jonghyun Ko¹, Jun-Young Park¹, Han-Sul Yang¹^,³^,⁴^,^*

Author Information & Copyright ▼

¹Division of Applied Life Science (BK21 plus), Gyeongsang National University, Jinju 52828, Korea.

²Department of Nutrition and Food Technology, Jashore University of Science and Technology, Jashore 7408, Bangladesh.

³Institute of Agriculture and Life Science, Gyeongsang National University, Jinju 52828, Korea.

⁴Department of Agriculture, University of Arkansas at Pine Bluff, Arkansas 71601, United States.

^*Corresponding Author: Han-Sul Yang, Division of Applied Life Science (BK21 plus), Gyeongsang National University, Jinju 52828, Korea, Republic of. Institute of Agriculture and Life Science, Gyeongsang National University, Jinju 52828, Korea, Republic of. Department of Agriculture, University of Arkansas at Pine Bluff, Arkansas 71601, United States. E-mail: hsyang@gnu.ac.kr.

© Copyright 2020 Korean Society for Food Science of Animal Resources. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Received: Feb 07, 2020 ; Revised: Apr 23, 2020 ; Accepted: May 07, 2020

Published Online: May 21, 2020

Abstract

The study assessed the stability for fresh beef patties with the inclusion of clove extract (CE) as a natural antioxidant in comparison to Butylated hydroxytoluene (BHT) and ascorbic acid (AA) at frozen storage. Four different patties were made dependent on the added antioxidants: control (added no antioxidants), added with 0.02% BHT, 0.05% AA, and 0.1% CE. Inclusion of BHT, AA, and CE resulted in a significant reduction of TBARS and hue angle (h°) value and increase of redness (CIE a*) and chroma (C*) values (p<0.05). BHT, AA, and CE were observed effectively to retard lipid oxidation and increase color stability. BHT and AA revealed significantly (p<0.05) higher thiol content than the control and CE. However, the reduction percentage for thiol content in CE treated patties was lower than the control and AA-treated patties from first to last time of storage. Moreover, inclusion of AA and CE led to significantly (p<0.05) increased heme iron content when compared to BHT and the control. In conclusion, CE can replace the application of AA and BHT while improving lipid stability, heme iron content, and color stableness of fresh beef patties throughout frozen storage.

Keywords: Fresh beef patties; clove extract; oxidative stability; heme iron content; color value