What question did this study set out to answer?

To evaluate the impact of Shirazi thyme, cinnamon, and rosemary extracts compared with BHT and no antioxidant on the oxidative, microbiological, and sensory quality of frozen beef burgers.

January 1, 2017Journal of Food QualityOpen Access

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

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Authors

HGHadi Hashemi GahruieShiraz University SHSeyed Mohammad Hashem HosseiniShiraz University MTMohammad Hossein TaghavifardShiraz University

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Implication

Experimental study reveals reduced lipid oxidation and microbial growth in frozen beef burgers with herbal extracts, suggesting viable natural alternatives to synthetic preservatives.

Key Points

To evaluate the impact of Shirazi thyme, cinnamon, and rosemary extracts compared with BHT and no antioxidant on the oxidative, microbiological, and sensory quality of frozen beef burgers.
Incorporated Shirazi thyme, cinnamon, or rosemary extracts into beef burgers alongside BHT-treated and antioxidant-free control formulations.
Assessed chemical composition, TBARS, metmyoglobin, pH, color, microbial counts, and sensory characteristics over 2 months of storage at −18°C.
Natural antioxidant treatment led to a significant reduction in TBARS (36.58–46.34%) and metmyoglobin (16.25–18.47%) compared with control (P < 0.05).
Total microbial counts for all extract-treated burgers remained below the maximum permitted threshold, with Shirazi thyme showing the lowest total count.
Sensory acceptability was ranked as cinnamon > BHT > Shirazi thyme > rosemary > control, while Shirazi thyme and cinnamon preserved baseline color properties (P < 0.05).

Cite This Study

Gahruie et al. (2017) studied this question.

synapsesocial.com/papers/6a71190de36a167817e2ed63 https://doi.org/10.1155/2017/6350156

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Implication

Experimental study reveals reduced lipid oxidation and microbial growth in frozen beef burgers with herbal extracts, suggesting viable natural alternatives to synthetic preservatives.

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

Discussion

Member takes

Implication

Key Points

Cite This Study

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

Discussion

Member takes

Implication

Key Points

Cite This Study

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