Clove Polyphenolic Compounds Improve the Microbiological Status, Lipid Stability, and Sensory Attributes of Beef Burgers during Cold Storage

Abstract

This study investigated the phenolic composition of clove powder extract (CPE), determined by high-pressure liquid chromatography, as well as the effect of the clove powder (CP) concentration (0, 2, 4, and 6%) on the quality of beef burgers during 21 days of cold storage at 4 °C. The CPE contained a high amount of total phenolic content (455.8 mg Gallic acid equivalent/g) and total flavonoid content (100.4 mg catechin equivalent/g), and it exhibited high DPPH antioxidant scavenging activity (83.9%). Gallic acid, catechol, and protocatechuic acid were the highest phenolic acids (762.6, 635.8, and 544.9 mg/100 g, respectively), and quercetin and catechin were the highest flavonoid acids (1703.1 and 1065.1 mg/100 g, respectively). Additionally, the CPE inhibited the growth of both Gram-positive and Gram-negative bacteria effectively at 100 μg/disc. The addition of the CP had no discernible influence on the pH of the meat patties. The addition of CP at 4 and 6% increased the phenolic content and antioxidant activity of the beef patties, which consequently resulted in reduced lipid oxidation and microbial spoilage throughout the storage period. Furthermore, the CP significantly (p ≤ 0.05) improved the beef burger cooking characteristics (cooking yield, fat retention, moisture retention, and shrinkage). Additionally, the sensory acceptability was higher (p ≤ 0.05) for the burgers that contained 2% and 4% CP compared with the other treatments. In conclusion, the bioactive compounds in CP can extend the shelf life and improve the safety of beef burgers.

Preparation of PET‐EG‐β‐CD mat for the preservation of chilled pork

“…This convincingly manifested the high efficiency of the eugenol in the cryoprotection of the chilled pork. As previously mentioned, the eugenol had certain antimicrobial capacity and could reduce the decomposition of protein by microorganisms, which might also be the main reason for the less drip loss (Ahmed et al ., 2022).…”

Physicochemical, Sensorial and Antioxidant Properties of Sardine Fish Patties Incorporated with Different Natural Additives

“…Similar observations were also reported by Augustyńska-Prejsnar et al (2021) and Hleap-Zapata et al (2020), who demonstrated the increased lightness of the cooked duck burgers incorporated with turmeric extract and paste, and chorizo incorporated with turmeric powder, respectively. However, it has been reported the reduction in lightness of the raw beef burgers after being treated with 2% of clove powder (Ahmed et al, 2022), while no effects of raw and cooked beef patties after being treated with 0.1% of clove extract (Zahid et al, 2019;Zahid et al, 2020;). Thus, this data variation suggested that the lightness could be affected by the interaction between the concentration, the presence of the pigment of the clove and heat intervention (cooking process) that would cause myoglobin denaturation, and modification of free water in the meat matrix (Sen et al, 2014;Sayas-Barberá et al, 2020;Ahmed et al, 2022).…”

“…However, it has been reported the reduction in lightness of the raw beef burgers after being treated with 2% of clove powder (Ahmed et al, 2022), while no effects of raw and cooked beef patties after being treated with 0.1% of clove extract (Zahid et al, 2019;Zahid et al, 2020;). Thus, this data variation suggested that the lightness could be affected by the interaction between the concentration, the presence of the pigment of the clove and heat intervention (cooking process) that would cause myoglobin denaturation, and modification of free water in the meat matrix (Sen et al, 2014;Sayas-Barberá et al, 2020;Ahmed et al, 2022). In addition, Fernández-López et al (2005), suggested that the colour of the products will be lightened, as the number of antioxidants increased, and would delay the metmyoglobin formation, which is responsible for the darker colour of meat products.…”

“…Meanwhile, the slight increase in pH value in all patties after cooking was in line with studies by Reihani et al (2014), Hazra et al (2012) and Naveena et al (2008), that demonstrated the pH of cooked beef patties, ground buffalo meat patties and chicken patties, respectively, incorporated with antioxidants showed a relatively higher value compared to the raw patties. The rise of the cooked meat pH could be due to the formation of ammonia from amino acids during protein denaturation (Zahid et al, 2020;Ahmed et al, 2022).…”

The Antioxidant and Antibacterial Potential of Thyme and Clove Essential Oils for Meat Preservation—An Overview

“…Oxidative reactions occur during the conversion of muscle into meat, meat processing, and storage, and constitute one of the main causes associated with the degradation of meat quality [4,69]. The oxidative process induces the degradation of lipid, protein, and color pigment, which leads to losses of nutritional value, texture changes, development of an off flavor and off odor, perceptions of rancidity, discoloration, and the development of toxic compounds, resulting in reduced shelf life [4,[69][70][71][72][73].…”