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Effects of clove extract on oxidative stability and sensory attributes in cooked beef patties at refrigerated storage
- Md. Ashrafuzzaman Zahid, Jin Young Choi, Jin-Kyu Seo, Rashida Parvin, Jonghyun Ko, Han-Sul Yang
- Meat science 2020 v.161 pp. 107972
- antioxidant activity, antioxidants, ascorbic acid, butylated hydroxytoluene, cloves, cold storage, color, cooked foods, discoloration, lipid peroxidation, odors, oxidative stability, patties, sensory evaluation, shelf life, thiobarbituric acid-reactive substances
- The antioxidant effects of clove extract (CE) by comparing with BHT and ascorbic acid (AA) in cooked beef patties were assessed at refrigerated storage. Four kinds of patties were formulated: without antioxidants (control), with added 0.02% BHT, 0.05% AA, and 0.1% CE. Addition of BHT, AA, and CE resulted in a significant (p < .05) decrease in thiobarbituric acid reactive substance (TBARS) value, carbonyl content, and hue angle; increasing of redness value; and improvement of the stability of sensory attributes. Addition of CE showed reduced protein and lipid oxidation when compared with BHT (p < .05). Moreover, CE presented lower lipid oxidation, and a higher redness value and overall color score than the AA (p < .05). Sensory assessment regarding overall color, discoloration, and odor showed that CE inclusion in patties extended the storage life up to 10 days. Therefore, the application of CE as a natural antioxidant can result in reduced protein and lipid oxidation and enhance the quality of cooked beef patties.