Incorporating essential oils of marjoram and rosemary in the formulation of beef patties manufactured with mechanically deboned poultry meat to improve the lipid stability and sensory attributes

Mohamed, Hussein M.H.; Mansour, Hayam A.

doi:10.1016/j.lwt.2011.07.031

Cited by 86 publications

(59 citation statements)

References 52 publications

(54 reference statements)

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“…A significant increase in the flavor scores of beef patties incorporated with antioxidant mechanically deboned poultry meat during frozen storage was similarly reported by Mohamed and Mansour [38].…”

Section: Sensory Propertiessupporting

confidence: 75%

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Lipid Oxidation, Color Changes, and Microbiological Quality of Frozen Beef Burgers Incorporated with Shirazi Thyme, Cinnamon, and Rosemary Extracts

Gahruie

Hosseini

Taghavifard

et al. 2017

Journal of Food Quality

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In this study, the oxidative stability of beef burgers incorporated with Shirazi thyme, cinnamon, and rosemary extracts was compared with that of BHT-incorporated and antioxidant-free samples. The chemical composition, TBARS, metmyoglobin, pH, color, and microbial and sensory characteristics were evaluated during storage at −18 ∘ C for 2 months. The results indicated that Shirazi thyme and cinnamon extracts did not change the colorimetric properties significantly ( < 0.05). Incorporating natural antioxidants led to a significant ( < 0.05) reduction in TBARS (36.58-46.34%) and metmyoglobin (16.25-18.47%) as compared to control. Except for the control sample, total microbial counts of burgers were lower than the maximum allowed limit. Burgers formulated with Shirazi thyme revealed the lowest amount of total count. Regarding the sensory characteristics, the overall acceptability of different samples decreased in the order of cinnamon > BHT > Shirazi thyme > rosemary > control. Finally, the results showed that these plant extracts can be utilized as an alternative to synthetic antioxidants in formulation of burgers.

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Section: Sensory Propertiessupporting

confidence: 75%

“…All formulations revealed relatively similar pH values just after production ranging from 5.88 to 5.93, coinciding with the ISIRI 2008. Mohamed and Mansour [38] similarly reported that no significant differences ( > 0.05) were observed in the pH values of beef patties after incorporating natural herbal extracts.…”

Section: Changes In Ph Valuesmentioning

confidence: 96%

Lipid Oxidation, Color Changes, and Microbiological Quality of Frozen Beef Burgers Incorporated with Shirazi Thyme, Cinnamon, and Rosemary Extracts

Gahruie

Hosseini

Taghavifard

et al. 2017

Journal of Food Quality

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show abstract

“…The pH values of all treatments were similar (p > 0.05); therefore, it was not affected by the antioxidants addition. These results are in agreement with the results obtained by Mohamed and Mansour (2012) who reported that the addition of natural herbal extracts to beef patties did not significantly change the pH values of all formulas after preparation and during storage. The pH values of all beef burger samples decreased slowly during the first 3 days of storage, whereas after day 3 there was a gradual increase.…”

Section: Ph Changessupporting

confidence: 93%

“…As regards to texture, the texture scores of all treatments and control were similar (p>0.05) when different antioxidants were added; therefore, the texture of beef burgers was not affected by addition of different antioxidants. These data are in agreement with Mohamed and Mansour, (2012) who reported that beef patties prepared with addition of rosemary and marjoram essential oils had significantly (P<0.05) Table ( higher flavour scores than those of other formulas during storage. Tang et al (2006) reported that addition of TC at a level of 200 mg/kg meat improved colour stability in beef patties and prolonged the colour shelf life by 2 days, the colour stabilizing effect of TC in beef may be due delaying oxidation of oxymyoglobin in muscle via inhibition of lipid oxidation.…”

Section: Sensory Evaluationsupporting

confidence: 92%

Antioxidant Effect of some Plant Extracts as Compared with BHA/BHT on Lipid Oxidation and some Quality Properties of Fresh Beef Burgers Stored at 4°C

Mokhtar

Youssef

2014

SCUJ

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The properties of plants with food preservation potential are well known since the antiquity. In recent years, the use of herbs and spices to improve the sensory characteristics and to extend the shelf-life of foods has been growing. Antioxidant effect of adding rosemary extract (RE), sage extract (SE), oregano extract (OE), ginger extract (GE), clove extract (CE), tea catechins (TC) compared to BHA/BHT, on lipid oxidation and beef burger quality were investigated. The proximate composition, TBARS values, antioxidant activity (AOA%), colour parameters (Hunter L*, a*, b* values, redness index and total colour difference), and sensory attributes of the beef burgers contained RE, SE, OE, GE, CE, TC and BHR/BHT during refrigerated storage at 4±1°C for 15 days were determined and calculated. Significant reduction in TBARS values and colour changes for all treated beef burgers was observed during storage compared to control. TBARS values were significantly low in TC, followed by RE, CE, BHA/BHT, OE, SE and GE beef burgers. Antioxidant activity of the tested beef burgers was in the order TC > RE > CE > BHA/BHT > OE > SE > GE, sensory scores were in agreement with these results. So, TC, RE and CE prevent lipid oxidation in beef burgers, and could be used in place of synthetic antioxidants, which have proved for their negative health implications.

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“…However, despite its strong flavor in food it was consumed due to an increased awareness that garlic, as a natural herb, could be used to extend the shelf-life of meat products, providing the consumers with food containing natural additives, which might be seen as healthier than those of synthetic origin as also observed by Yang et al (1993). This results were in line with the report of Mohamed and Mansour (2012) who revealed that addition of essential oils to beef shows no significant effect on the sensory characteristics and combined with specific storage conditions, showed very desirable effects Viuda-Martos et al (2010. Sallam et al (2004) reported that storage time has no significant (P > 0.05) effect on the intensity of garlic flavor, tenderness or the acceptability scores of food.…”

Section: Organoleptic Evaluation Of Kilishisupporting

confidence: 92%

Assessment of consumers’ preference to the use of garlic and cinnamon oils on stored beef and camel meat ‘Kilishi’

Kazeem¹,

Muhammad²

2017

Bayero J. Pure App. Sci.

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The effects of garlic, cinnamon and combination of garlic and cinnamon oils on storage quality of beef and camel meat Kilishi were determined. Meat from the Longissimus dorsi of the hind limb of camel and cattle were used for the experiment. Kilishi produced from each species was grouped into four parts of 2kg each and treated with garlic, cinnamon, combination of garlic and cinnamon oils (1:1) and control (Kilishi without treatment). The products were packed in a brown paper and stored at room temperature from May to September, 2012. Organoleptic assessment showed that there was no significant difference in the consumer preference for the products. However, fresh Kilishi were more acceptable at the beginning of storage in May than at the end of storage in September 2012. It was concluded that garlic and cinnamon oils had no effect on the overall acceptability of Kilishi. It was recommended that garlic and cinnamon oils should be used to extend the shelf life of Kilishi during storage.

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Incorporating essential oils of marjoram and rosemary in the formulation of beef patties manufactured with mechanically deboned poultry meat to improve the lipid stability and sensory attributes

Cited by 86 publications

References 52 publications

Lipid Oxidation, Color Changes, and Microbiological Quality of Frozen Beef Burgers Incorporated with Shirazi Thyme, Cinnamon, and Rosemary Extracts

Lipid Oxidation, Color Changes, and Microbiological Quality of Frozen Beef Burgers Incorporated with Shirazi Thyme, Cinnamon, and Rosemary Extracts

Antioxidant Effect of some Plant Extracts as Compared with BHA/BHT on Lipid Oxidation and some Quality Properties of Fresh Beef Burgers Stored at 4°C

Assessment of consumers’ preference to the use of garlic and cinnamon oils on stored beef and camel meat ‘Kilishi’

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