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1- Department of Food Science and Engineering, Hidaj Branch, Islamic Azad University, Hidaj, Iran.
2- Department of Food Science and Engineering, Faculty of Agriculture, University of Zanjan, Zanjan, Iran.
3- Department of Food Science and Technology, Karaj Branch, Islamic Azad University, Karaj, Iran.
2- Department of Food Science and Engineering, Faculty of Agriculture, University of Zanjan, Zanjan, Iran.
3- Department of Food Science and Technology, Karaj Branch, Islamic Azad University, Karaj, Iran.
Abstract: (18 Views)
Background: Hamburger patties are susceptible to quality deterioration due to oxidative spoilage. The current research evaluated the effect of edible blend coating of chitosan/carrageenan/starch (EBC) enriched with Berberis vulgaris alcoholic extract (BE) on hamburger patties' oxidative, physicochemical, and sensory characteristics.
Methods: Anti-radical capacity of BE was determined by DPPH and H2O2 scavenging tests. Different EBC containing various concentrations of BE (1-3% w/v) was prepared. Weight loss (WL), pH, peroxide value (PV), thiobarbituric acid reactive substance (TBARS), and sensory characteristics of hamburger patties were evaluated during 16 days of storage at 4 °C.
Results: The BE's DPPH and H2O2 scavenging activities were 52.5% and 46%, respectively. The oxidative stability of hamburger patties was improved using bio-edible coating enriched with 2% w/v of BE (EBC/BE2). No significant differences were observed between the results of EBC/BE2 and EBC/BE3. Moreover, the implementation of EBC/BE2 prolonged the stability of the physicochemical and sensory characteristics of the patties during 16 days of cold storage at 4 ºC.
Conclusion: These results confirmed that BE is a valuable source of bioactive compounds possessing antiradical capacity. Furthermore, EBC/BE2 could be used as a coating material to decrease and postpone chemical and oxidative spoilage of hamburger patties by retarding moisture loss, reducing lipid oxidation, and eliminating dripping and discoloration.
Methods: Anti-radical capacity of BE was determined by DPPH and H2O2 scavenging tests. Different EBC containing various concentrations of BE (1-3% w/v) was prepared. Weight loss (WL), pH, peroxide value (PV), thiobarbituric acid reactive substance (TBARS), and sensory characteristics of hamburger patties were evaluated during 16 days of storage at 4 °C.
Results: The BE's DPPH and H2O2 scavenging activities were 52.5% and 46%, respectively. The oxidative stability of hamburger patties was improved using bio-edible coating enriched with 2% w/v of BE (EBC/BE2). No significant differences were observed between the results of EBC/BE2 and EBC/BE3. Moreover, the implementation of EBC/BE2 prolonged the stability of the physicochemical and sensory characteristics of the patties during 16 days of cold storage at 4 ºC.
Conclusion: These results confirmed that BE is a valuable source of bioactive compounds possessing antiradical capacity. Furthermore, EBC/BE2 could be used as a coating material to decrease and postpone chemical and oxidative spoilage of hamburger patties by retarding moisture loss, reducing lipid oxidation, and eliminating dripping and discoloration.
Type of Study: Original Article |
Subject:
Food Safety and Hygiene
Received: 2024/12/27 | Accepted: 2025/02/23
Received: 2024/12/27 | Accepted: 2025/02/23
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