Effects of incorporating conjugated linoleic acid into hamburger patties and whey protein isolate based edible film formulation on lipid oxidation and microbial growth in hamburger patties

Abstract

This research aimed to inhibit lipid oxidation and microbial growth in cooked hamburger patties during 60 d refrigerated storage by utilization of CLA in both hamburger patty and a whey protein isolate (WPI) based edible film (EF) formulations. Vacuum packaged hamburger patties were stored at 4°C and analyzed for pH, color and thiobarbituric acid reactive substances (TBARS) on days 0, 15, 30, 45 and 60, and microbiological analysis on days 0, 30 and 60 during 60 d storage. The addition of CLA into film or patty formulation generally caused a decrease in pH and a* values, and an increase in L* and b* values of hamburger patties (p < .05). The samples with CLA or packaged with CLA incorporated film exhibited lower TBARS and total mesophilic aerobic bacteria (TMAB) values compared to those without CLA after 60 d storage (p < .05). The study results revealed that utilization of CLA in both hamburger patty and edible film formulation may be applied by the packaging industry for retarding oxidative changes and preventing microbial spoilage in meat and meat products. Novelty impact statement Utilization of CLA in both hamburger patty and edible film formulations can be an effective approach for the meat industry to achieve effective inhibition of lipid oxidation and microbial spoilage in ready-to-meat products.