U.S. flag

An official website of the United States government

Dot gov

Official websites use .gov
A .gov website belongs to an official government organization in the United States.


Secure .gov websites use HTTPS
A lock ( ) or https:// means you’ve safely connected to the .gov website. Share sensitive information only on official, secure websites.


Main content area

The effect of black rice water extract on surface color, lipid oxidation, microbial growth, and antioxidant activity of beef patties during chilled storage

Ronnachai Prommachart, Thiago Sakomoto Belem, Suthipong Uriyapongson, Patricia Rayas-Duarte, Juntanee Uriyapongson, Ranjith Ramanathan
Meat science 2020 v.164 pp. 108091
anthocyanins, antioxidant activity, antioxidants, beef quality, black rice, cold storage, color, discoloration, fluorescent lighting, ground beef, lipid peroxidation, microbial growth, pH, patties, phenolic acids, plate count, poly(vinyl chloride), storage time
Black rice is rich in phenolic acids and anthocyanin; however, limited studies have determined its effect on ground beef quality. The objective was to determine the effects of 0, 0.4, 0.8, and 1.2% black rice water extract (BRWE) on ground beef patties quality when packaged in polyvinyl chloride (PVC). pH, surface color, lipid oxidation, total plate count, and antioxidant capacity were determined on 0, 3, and 6 days of storage under fluorescent light at 2 °C. Addition of BRWE had no effect (P = .98) on pH. Incorporating BRWE in ground beef improved (P < .0001) redness compared with control. The addition of BRWE decreased (P < .0001) lipid oxidation compared with control during storage; while antioxidant capacity increased with the addition of extract. BRWE at 1.2% reduced (P = .007) aerobic microbial counts after 6 days of storage. These results suggested that BRWE could be used as a natural antioxidant in ground beef to limit lipid oxidation and discoloration.