Abstract
The fruits of sumac Rhus coriaria L. are widely used in traditional folk medicine as spices and flavors, especially in meats, because they are a rich source of natural antioxidants and also their tremendous potential in improving the quality of meat. The study aimed to use different concentrations of sumac fruits extract ( SFE) prepared with a concentration of control T 0, T1: 0.05% and T2: 0.1% and studying their effect on inhibiting protein and lipid oxidation of beef patties stored in Freeze - 18±1 °C for 90 days. The T2 could significantly inhibit an increased carbonyl content, PV and TBA value (P<0.01) and inhibition of pH value at (P<0.01) while the thiol content and water content significantly (P<0.01) decreased finding. The SFE may be used as natural antioxidant compound in helping to extend the period of meat products.
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