Oxidative Stability, Color, and Physicochemical and Sensorial Properties of Raw Stacked and Ground Meat Treated with Shahpouri Orange Juice

Abstract

Shahpouri orange juice (SOJ) is a rich source of bioactive compounds including flavonoids and phenolic acids. However, limited studies have been done to determine its effect on stacked and ground meat quality. The study was performed to determine and compare the effects of 0, 200, 400, 600, and 800 ppm SOJ with 200 ppm BHA on stacked and ground beef quality. The flavonoid compounds of SOJ were quantified as well as its antioxidant activity. Surface color, pH, lipid oxidation (peroxide value (PV) and thiobarbituric acid (TBA)), and sensorial properties of stacked and ground beef were determined at a day of SOJ incorporation and then after 6 days of storage at 4°C. The addition of SOJ affected pH compared to the control sample. Incorporating SOJ in stacked and ground meat improved redness and decreased lipid oxidation (PV and TBA) during storage compared with control. SOJ at 800 ppm improved overall sensorial properties after 6 days of storage. These results suggested that SOJ could be used as a natural antioxidant in stacked and ground meat to limit lipid oxidation and discoloration.

Quality Characteristics of Gamma Irradiation and Kale Leaf powder Treated Ostrich and Chicken Meat during Storage

“…Another study was compromised on ostrich meat at different storage intervals, yellowness value was observed low with the passage of time. [52] The current study was agreement to [53] who predicted that by addition of antioxidants rich shahpouri orange juice in raw stacked and ground meat the yellowness of meat seen enhance. In accordance with the outcomes in, [54] who depicted that incorporate treatment of meat with ionizing ray and citric acid increasingly affected the value of b*.…”

Evaluation of quality and safety of beef hamburgers fortified with Ozonated Extra Virgin Olive Oil

“…The red color in meat products is related to oxymyoglobin concentration. Conversion of oxymyoglobin to metmyoglobin causes changes in color from bright red to brown and decreases in a* value (Moemeni & Yazdanpanah, 2020). There is no significant difference (p > 0.05) between the a* values of samples on different days, excluding days 7, 13, and 15.…”

“…The discoloration issue in hamburgers is controllable by combining ozone treatment with other existing methods or technologies (Khanashyam et al, 2022). The addition of antioxidants can retard this discoloration process by delaying oxymyoglobin deterioration and slowing down the formation of metmyoglobin (Moemeni & Yazdanpanah, 2020).…”