Evaluation of quality, antioxidant capacity and lipid oxidation of beef patties formulated with Roselle (Hibiscus sabdariffa L.) powder during cold storage
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Abstract
This experiment was aimed to study the effects of roselle powder on the quality, antioxidant capacity and lipid oxidation of beef patties during cold storage. The beef Longissimus dorsi was ground and divided into 4 groups with 3 replicates in each group: 1) ground beef formulated with 0 % roselle powder (control) 2) ground beef formulated with 1 % roselle powder 3) ground beef formulated with 2 % roselle powder and 4) ground beef formulated with Butylated hydroxytoluene (BHT) 0.2 g/kg. Then beef patties were made, wrapped and displayed at 4°C for 0, 5 and 10 days. The results revealed that beef patties formulated with roselle powder groups had a significantly lower in L*, a*, b*, Chroma and cooking loss, whereas antioxidant capacity was significantly higher than control and the BHT group (p < 0.05). In addition, it was observed that at days 0 and 5 of cold storage, lipid oxidation of beef patties was not significantly different among treatments (p > 0.05). However, at day 10 of cold storage, lipid oxidation of beef patties formulated with roselle powder and BHT groups were lower (p < 0.05) than control. From the results, it can be concluded that roselle powder supplementation may have a negative effect on the color of beef patties but helps to improve the water holding capacity and extend the shelf life of beef patties by increasing the antioxidant capacity and slowing down lipid oxidation of beef patties.
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