Stabilisation of colour and odour of beef patties by using lycopene‐rich tomato and peppers as a source of antioxidants

Beef patties containing natural antioxidants—cayenne hot pepper, red sweet pepper, lycopene‐rich tomato pulp (LRTP) and extract of tomato rich in lycopene (Lyc‐O‐Mato™)—and packaged in modified atmosphere were evaluated for storage stability at 2 ± 1 °C by measuring CIE a * values, surface metmyoglobin, TBARS, psychrotrophic bacteria counts and sensory off‐odour and discolouration. Results demonstrated that the addition of ground peppers (both sweet and hot) to beef patties delayed and inhibited very significantly ( p < 0.05) the oxidation of both myoglobin and lipid as well as the growth of psychrotrophic bacteria. As a consequence, and according to instrumental and sensory results of meat colour and odour, the shelf life of beef patties was extended from about 4 to about 16 days. Capsaicinoid‐rich cayenne hot pepper exerted a more intense antioxidative effect than capsaicinoid‐free red sweet pepper. The addition of lycopene‐enriched tomato products (LOM and LRTP) was not as effective as treatment with peppers, although they exerted a significant ( p < 0.05) antioxidative effect too, depending on the lycopene concentration. These tomato products delayed meat deterioration to a varying extent, so that the shelf life of treated beef patties ranged between 8 and 12 days.