Assessment of the Stability of Fresh Beef Patties with the Additionof Clove Extract during Frozen Storage

摘要

The study assessed the stability for fresh beef patties with the inclusion ofclove extract (CE) as a natural antioxidant in comparison to butylatedhydroxytoluene (BHT) and ascorbic acid (AA) at frozen storage. Four differentpatties were made dependent on the added antioxidants: control (added noantioxidants), added with 0.02% BHT, 0.05% AA, and 0.1% CE.Inclusion of BHT, AA, and CE resulted in a significant reduction ofthiobarbituric acid reactive substances (TBARS) and hue angle (h°) valueand increase of redness (CIE a*) and chroma (C*) values (p<0.05). BHT,AA, and CE were observed effectively to retard lipid oxidation and increasecolor stability. BHT and AA revealed significantly (p<0.05) higher thiolcontent than the control and CE. However, the reduction percentage for thiolcontent in CE treated patties was lower than the control and AA-treated pattiesfrom first to last time of storage. Moreover, inclusion of AA and CE led tosignificantly (p<0.05) increased heme iron content when compared to BHTand the control. In conclusion, CE can replace the application of AA and BHTwhile improving lipid stability, heme iron content, and color stableness offresh beef patties throughout frozen storage.