The comparison of quality and microbiological characteristic of hamburger patties enriched with green tea extract using three techniques: Direct addition, edible coating and encapsulation

Özvural, Emin Burçin; Huang, Qingrong; Chikindas, Michael L.

doi:10.1016/j.lwt.2015.12.036

Cited by 62 publications

(36 citation statements)

References 27 publications

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“…Dehnad, Mirzaei, Emam‐Djomeh, Jafari, and Dadashi () found pH values similar to those of this study for ground meat packaged with films based on chitosan‐nanocellulose biocomposites. Özvural, Huang, and Chikindas () found similar behavior in pH results of hamburger patties coated with a solution made with chitosan, green tea extract, and sodium tripolyphosphate.…”

Section: Resultsmentioning

confidence: 71%

Application of active cassava starch films incorporated with oregano essential oil and pumpkin residue extract on ground beef

Caetano

Hessel

Tondo

et al. 2017

Journal of Food Safety

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An antimicrobial and antioxidant film based on cassava starch incorporated with oregano essential oil (2% w/v) and pumpkin residue extract (3% w/v) was developed for application onto ground beef. A control film (without additives) was used for comparison. The film's physical, barrier, antioxidant (DPPH), and antimicrobial properties were analyzed. The addition of oil does not contribute to reducing the film's water vapor permeability or impact solubility values. Regarding the application of the film on ground beef, the addition of oregano oil demonstrated antimicrobial activity against mesophilic bacteria, coliforms, and Salmonella. The film also showed significant antioxidant activity. Meat color and pH were assessed and it was found that the film contributed to keeping the pH at low values until the sixth day of storage, but had no influence in maintaining color in the samples. Based on the results, the film may be used as an alternative to packaging because it can contribute to ground beef quality and safety. Practical application Developed films have antioxidant and antimicrobial activity, and the latter was proven when applied in ground beef. The film characteristics show that it may be applied in other foods such as cheeses and other meat cuts to avoid the multiplication of microorganisms. These films can be used as extra conventional packaging protection and its implementation would improve the microbiological quality and contribute to the safety and quality of packaged food.

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Section: Resultsmentioning

confidence: 71%

Application of active cassava starch films incorporated with oregano essential oil and pumpkin residue extract on ground beef

Caetano

Hessel

Tondo

et al. 2017

Journal of Food Safety

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“…The common processes (such as mincing, cooking, and salt addition) applied in the production of burgers enhance the formation of reactive oxygen species; therefore, the resultant product is highly vulnerable to oxidation [1]. Lipid and protein oxidations have been reported as the principal reason for the decreased quality of burgers during storage resulting in decreasing the shelf life [2][3][4].…”

Section: Introductionmentioning

confidence: 99%

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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“…Due to its numerous benefits, there is a growing interest of consumers by GT extract products in recent years. Green tea extract has been utilized in a variety of food products including bread (Wang & Zhou, 2004), biscuits, dehydrated apple (Lavelli, Vantaggi, Corey, & Kerr, 2010) and meat products (Mitsumoto, O'Grady, Kerry, & Joe Buckley, 2005;Özvural, Huang, & Chikindas, 2016), and numerous researches around the world have been studying the green tea for different applications (Wambu, Fu, & Ho, 2017).…”

mentioning

confidence: 99%

Effect of freeze-dried green tea added in hamburgers as source of antioxidant during freezing storage

Fachinello

Vital

Chambo

et al. 2018

J Food Process Preserv

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The objective of this study was to investigate the antioxidant potential of freeze‐dried green tea (GT) in hamburgers (lipid oxidation) and its influence on quality characteristics (composition, colour, texture, pH, microorganisms and sensory acceptance). The total polyphenol (TPC), flavonoid content (FC) and antioxidant activity of GT were also evaluated. Five treatments were used: control—without antioxidant; butylhydroxytoluene (BHT)—with 0.01% of BHT; and with different levels of GT (0.01%, 0.02% and 0.04%). The TPC in GT was 44.31 mg gallic acid equivalent (GAE)/g, FC was 4.43 mg quercetin equivalent (QE)/g and also presented a higher antioxidant activity. The GT addition did not influence (p > 0.05) on moisture, protein, lipid, ashes, calories, microorganism counts and shear force of hamburger. Only the b* value (colour) was affected (p < 0.047). GT was more efficient in retarding the hamburger oxidation than BHT (p < 0.05). No influence was also observed on sensory acceptability of hamburger, being the GT a potential substitute for synthetic antioxidant. Practical applications Currently, the use of antioxidants by the industry is done on a large scale, mainly aimed at inhibiting or retarding lipid oxidation, which modify colour, flavour, texture and decrease nutritional quality of food, reducing the acceptability by consumers leading them to reject the product. However, most of these antioxidants are synthetic and many of them are harmful to human health. Thus, this work demonstrates the potential use of a natural antioxidant (green tea) as a substitute for synthetic antioxidant by the food industries.

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The comparison of quality and microbiological characteristic of hamburger patties enriched with green tea extract using three techniques: Direct addition, edible coating and encapsulation

Cited by 62 publications

References 27 publications

Application of active cassava starch films incorporated with oregano essential oil and pumpkin residue extract on ground beef

Application of active cassava starch films incorporated with oregano essential oil and pumpkin residue extract on ground beef

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

Effect of freeze-dried green tea added in hamburgers as source of antioxidant during freezing storage

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