Raw Beef Patties Research Articles

The preservative effect of the black rice's cold, hot and ultrasonic ethanol extracts on the storage quality of beef patties

SummaryThis work aimed to determine the total anthocyanin and phenolic contents and antioxidant capacity of extracts of the black rice's cold, hot and ultrasonic‐assisted extracts and their preservative effect on the storage quality of beef patties. The three extracts exhibited high anthocyanin, phenolic content and antioxidant capacity, and they were used in beef patties at five treatments (negative control without extract, positive control with 0.01% butylated hydroxytoluene (BHT), 7.5% cold extract, 7.5% hot extract and 7.5% ultrasound‐assisted extract). Raw and cooked beef patties were tested at 0, 3, 6, 9 and 12 days of cold storage in aerobically packaged polyethylene containers regarding pH, oxidative stability, antioxidant capacity and microbial quality. While adding black rice extracts did not influence the proximate composition of raw samples (P > 0.05), it slowed down the pH and lipid oxidation during storage and provided pH and thiobarbituric acid reactive substances (TBARS) stability in all final products. The BHT and treatments with extract indicated a higher 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH) value than the negative control. Also, the incorporation of black rice extracts slightly retarded bacterial growth. These results suggest that the black rice extracts at 7.5% can be used effectively to protect beef patties from microbial spoilage and oxidation during cold storage for 12 days.

Keeping quality of raw ground beef patties fortified with polyphenols extracted from Acacia mearnsii bark and leaves

Acacia mearnsii byproducts are naturally endowed with a plethora of diverse polyphenols that exhibit antioxidant properties indicating potential application in enhancing oxidative shelf-life of perishable foods. The current study evaluated the oxidative shelf-life of raw ground beef patties fortified with 450 μg/g of polyphenolic extracts from A. mearnsii bark (AMBE) or leaves (AMLE) compared to positive (sodium metabisulphite; SMB) and negative (no extract; CTL) controls for 9 d at 4 °C in a simulated retail display. The AMBE had higher (P ≤ 0.05) contents of proanthocyanidins, and total phenols, flavonoids and tannins, and consequently demonstrated greater (P ≤ 0.05) in vitro antioxidant activity than AMLE. The polyphenolic extracts increased (P ≤ 0.05) antioxidant activity in beef patties compared to the CTL though they were outperformed (P ≤ 0.05) by the SMB. Fortification of beef patties with the polyphenolic extracts, particularly AMBE, delayed colour deterioration and oxidation of myoglobin during retail display relative to the CTL but were less efficient than SMB (P ≤ 0.05). Beef patties fortified with the polyphenolic extracts and SMB had comparable (P > 0.05) peroxide values, TBARS and p-Anisidine values which were all lower (P ≤ 0.05) than those for the CTL patties. The order of protein thiol content in beef patties was as follows: CTL ≥ AMLE ≥ AMBE ≥ SMB (P ≤ 0.05). Findings suggest that A. mearnsii-derived polyphenolic antioxidants, particularly AMBE has great potential to extend oxidative shelf-life of raw beef patties.

Formulating low-fat beef burger with fenugreek seed gum: Impact on texture, chemistry, and sensory characteristics

SummaryCalorie-dense materials like fats and oils can be substituted with hydrocolloids, resulting in wholesome, reduced-fat, or fat-free foods that may exhibit nearly similar quality. Fenugreek seed gum (FSG), with applicable water-holding capacity (574%) and oil-holding capacity (986%) may provide essential fat-like functions. The objective of this study was to explore the impact of FSG at different concentrations (0.05%, 0.25%, and 0.5%) on the physicochemical, textural, and sensory properties of low-fat hamburgers, in comparison to their high-fat counterparts. The reduction in fat content and the inclusion of FSG resulted in a notable increase in fat retention, while there was a slight reduction in moisture retention when compared to the control group. Remarkably, the low-fat formulations containing 0.05% and 0.25% FSG displayed a significant 57% reduction in cooking shrinkage (P < 0.05). Acceptable texture-related attributes (decreased hardness, higher juiciness, and less springiness) were observed for the cooked FSG-treated patties (P < 0.05). Moreover, raw beef patties processed with a high replacement level of FSG showed the lowest yellowness (P < 0.05) with no significant changes in the L* and a* values (P > 0.05). Sensory evaluation revealed no significant difference among all the treatments, but the low-fat formulations supplemented with 0.25% FSG showed the highest score of overall acceptability.

Effects of animal fat replacement with almond flour on quality parameters of beef patties.

Almond is rich in vitamins, minerals, and dietary fiber and contains high fat and protein. For this reason, almond flour can be used as an additive in the production of various foods to increase nutritional value, improve texture and flavor, and produce healthier products. The purpose of this study is to determine the availability of almond flour as an animal fat replacer in the production of beef patties. For this purpose, beef patties were produced in five different formulations containing animal fat and/or almond flour, and pH, moisture content, color, and TBARS values were detected in both raw and cooked samples. In addition, cooking yield and shrinkage were calculated and fatty acid composition, texture profile, and sensory analyses were performed on cooked samples. Replacing animal fat with almond flour increased pH in raw and cooked beef patties but decreased moisture content, b* value, and TBARS in cooked samples compared to the control. While cooking yield increased in beef patties containing almond flour, shrinkage decreased. In addition, the cooking process caused decreases in L*, a*, and b* values. Using almond flour in beef patties decreased the SFAs and increased the amounts of oleic and linoleic acids. Hardness, cohesiveness, resilience, and chewiness were significantly affected by the use of almond flour (p < .01), and higher hardness and chewiness, and lower cohesiveness and resilience were determined in the samples containing almond flour compared to the control. On the other hand, the use of almond flour instead of animal fat in beef patties did not have a significant effect on the determined sensory properties (p > .05).

Kakadu plum (Terminalia ferdinandiana) bioactivity against spoilage microorganisms and oxidative reactions in refrigerated raw beef patties under modified atmosphere packaging

Raw beef patties were treated with either 450 ppm of Sodium metabisulphite (SMB), or Kakadu plum powder (KPP) (0.2%, 0.4%, 0.6%, 0.8%) or no additive (negative control) and stored under Modified Atmosphere Packaging at 4 ± 1 °C for 20 days. Lipid oxidation, microbial growth rate, pH, instrumental color, and surface myoglobin were studied. Total phenolic compounds (TPC) and vitamin C of the KPP were also measured. The TPC was 13.9 g GAE/ 100 g dry weight (DW) and for vitamin C, the L-AA (l-ascorbic acid) and DHAA (dehydroascorbic acid) were 12.05 g/100 g and 0.5 g/ 100 g DW, respectively. The experimental results indicated that lipid oxidation was significantly delayed throughout the storage period for KPP-treated samples compared to both the negative control and SMB-treated samples. KPP at levels of 0.2% and 0.4% in the raw beef patties were efficient in slowing down the microbial growth rate compared to the negative control; however, SMB had a higher antimicrobial activity. The pH, the redness as well as metmyoglobin formation in the raw beef patties were reduced by the inclusion of the KPP in treated samples. A correlation (r = −0.66) was noted between KPP treatments and lipid oxidation, but there was no correlation (r = −0.006) between KPP treatment and microbial growth. This study demonstrates that KPP could be used as natural preservative for shelf-life extension of raw beef patties.

Chemical composition, antioxidant and antibacterial activity of Piper chaba stem extracts with preservative effects on storage of raw beef patties

Piper chaba, a traditional South-east Asian medicinal herb and well-known curry spice, was studied to evaluate its suitability as a source of natural preservatives for beef products. Plant extracts that are high in phenolics and have high antimicrobial and antioxidant activities are likely to be useful as a natural preservative. Therefore, the phytochemical composition and the bioactivities of both ethanolic and methanolic extracts of P. chaba stem were examined first. The study revealed a significant antioxidant activities and potential antibacterial activity of P. chaba extracts. Next we investigated the preservation characteristics of P. chaba by using beef patties as a model system. Beef patties were produced and treated with 0.2 % ethanolic extract (mentioned as PEE) of P. chaba and 0.1 % commercial preservative (mentioned as PCP). They were then assessed for various storage quality parameters under refrigerated (4° C ± 1° C) conditions, including free fatty acid, antioxidant contents, and oxidative stability at 0, 6th, 16th, and 33rd days. No significant variations were observed across the products with regard to proximate composition study such as protein, ash and fat contents. In comparison to both PEE and PCP, the control product had higher free fatty acid values throughout the storage period. This indicates that the fat content of the PEE and PCP degraded at a slower rate than the control over the 33-day storage period. Our study also showed that both PCP and PEE had increased antioxidant capacity, implying that lipid oxidation is minimized. In contrast to the control, the oxidative stability of the P. chaba treated products was also higher. Altogether this study revealed that P. chaba could be utilized commercially, particularly in the food industry to preserve muscle foods. Practical ApplicationsNatural preservatives are becoming more popular as a result of the different carcinogenic and toxic side effects of conventional preservatives. P. chaba, an exquisite culinary herb in Bangladesh, has long been used as a traditional medicine, because of its antimicrobial and antioxidant properties. This study revealed that P. chaba can be utilized as a food preservative, which opens up new possibilities for its development and use in functional foods.

Comparison of Raw and Excess Steam Jet-Cooked/Drum-Dried Pinto Bean Flours and Their Effects on Ground Beef Patties

Many types of plant-based materials have been investigated as fat replacers or meat extenders in beef patties and meatballs, including cereal and pulse flours as well as isolated plant proteins. Previously, excess steam jet cooking and drum drying of pulse flours were shown to impart potentially useful properties as food ingredients. In this study, pinto bean flour was jet-cooked and drum-dried (JC-DD) and compared with raw pinto bean flour when added to ground beef patties. The finely milled flours were mixed with ground beef at levels of 6, 12, and 18% along with equal amounts of water. The effects of jet cooking and drum drying on the flour included complete breakdown of starch granules, greatly reduced viscosity upon heating in water, and substantial reduction of several volatile beany flavor components. The highest level of JC-DD flour resulted in the highest cooked patty weight, moisture content, and diameter and the lowest cooking time, springiness, and fat content. There were significant color changes in both raw and cooked beef patties to which pinto bean flour was added, but they were not large due to the native color of bean seed coats. Texture analysis revealed that addition of JC-DD flour to the meat resulted in a greater degree of tenderizing compared to the raw flour. The experiments indicate that further investigation of different flour/water ratios and different pulse types might lead to higher substitution levels. Novelty Impact Statement. The use of pulse flour as a meat extender was investigated with the novel approach of processing the pulse flour by excess steam jet cooking and drum drying. Comparison of the effects of raw and jet-cooked flour on the properties of cooked ground beef patties revealed advantages of jet cooking the flour including higher cooked patty weight, moisture content, and diameter and a greater degree of tenderizing.

Raw Beef Patty Analysis Using Near-Infrared Hyperspectral Imaging: Identification of Four Patty Categories

South African legislation regulates the classification/labelling and compositional specifications of raw beef patties, to combat processed meat fraud and to protect the consumer. A near-infrared hyperspectral imaging (NIR-HSI) system was investigated as an alternative authentication technique to the current destructive, time-consuming, labour-intensive and expensive methods. Eight hundred beef patties (ca. 100 g) were made and analysed to assess the potential of NIR-HSI to distinguish between the four patty categories (200 patties per category): premium 'ground patty'; regular 'burger patty'; 'value-burger/patty' and the 'econo-burger'/'budget'. Hyperspectral images were acquired with a HySpex SWIR-384 (short-wave infrared) imaging system using the Breeze® acquisition software, in the wavelength range of 952-2517 nm, after which the data was analysed using image analysis, multivariate techniques and machine learning algorithms. It was possible to distinguish between the four patty categories with accuracies ≥97%, indicating that NIR-HSI offers an accurate and reliable solution for the rapid identification and authentication of processed beef patties. Furthermore, this study has the potential of providing an alternative to the current authentication methods, thus contributing to the authenticity and fair-trade of processed meat products locally and internationally.

The Effect of Dried Peach Leaves Powders with Different Methods on Lipid Oxidation, Textural and Sensory Properties of Patties

The aim of this study was to determine the effects of the dried peach leaves powders with different methods on pH and Thiobarbituric acid reactive substances (TBARS) values, cooking, textural and sensory properties of beef patties. Samples were divided into six treatment groups; control (without peach leaf powder/ Butylhydroxytoluene (BHT)), patties with BHT (0.01%), patties containing peach leaf powders (PLP) dried in air (AP) (%1) and in microwave oven (MwP) in three different concentrations (0.5%, 1%, 2%). Sample were stored at +4 ºC for 7 days. The pH of raw beef patties containing various levels of PLPs decreased slightly (P&lt;0.01). The MwP addition significantly decreased (P &lt;0.01) the TBARS value compared to the without peach leaf powder. At the end of the storage period, the TBARS value of the control group was 4.14 mg MDA/kg, while the TBARS value of MwP3 was 0.67 mg MDA/kg.

Application of high hydrostatic pressure for the reduction of STEC on raw ground beef patties and its impact on physicochemical properties: pH and color

This study on raw ground beef patties evaluated: resistance of STEC strains inoculated at 6 log CFU/g (O157:H7, O26, O45, O103, O111, O121, and O145) subjected to 350, 450 and 600 MPa, for 5 min at 10 °C; effectiveness of pressure for initial loads (2, 3 and 4 log CFU/g) of O157:H7; and general impact of high hydrostatic pressure (HHP) on raw patties. For 600 MPa treatments and 6 log CFU/g load of STEC, ~5 log CFU/g reductions were obtained with all strains. For 450 MPa, differences in baroresistance among strains became evident. When inoculating O157:H7 at different loads, counts after 600 MPa fell below quantification limits, though virulence genes were detected for the two highest loads. Additionally, HHP reduced native aerobic microbiota to <1 log CFU/g and slightly affected a* and b* color values. Montecarlo simulation was used to estimate potential initial counts of STEC that allow compliance with existing regulatory limits after applying HHP, showing that absence of STEC studied can be achieved in 65 g of patties provided initial loads are ~2 log CFU/g. Finally, HHP treatments at 600 MPa and mild temperatures can be considered a valid non-thermal processing technology to achieve 5 log CFU/g reductions.

Biopreservative efficacy of grape (Vitis vinifera) and clementine mandarin orange (Citrus reticulata) by-product extracts in raw ground beef patties

Beef patties were treated with 450 μg/g of extracts from grape (Vitis vinifera) seeds (GSE), pomace (GPE) or orange (Citrus reticulata) pomace (OPE) and compared to negative (no extract; CTR) and positive (sodium metabisulphite; SMB) controls for their effect on colour, lipid and protein oxidation and bacterial growth under simulated retail display conditions (4 °C) for 9 d, and sensory quality. Antioxidant activity and redness of beef patties increased in the order of CTR < OPE = GPE < GSE < SMB. The order of thiobarbituric acid reactive substances and carbonyl values were CTR > GPE = OPE > GSE > SBM, while that of bacterial counts were CTR > GSE = GPE > OPE > SMB. Retail display period had significant effect on all the shelf-life parameters. Overall, intensity of aroma, beef-like aroma and flavour in beef patties were highest in OPE. Results suggested that GSE and OPE could be commercially valorised as natural antioxidants and antibacterials in beef patties, respectively.

Electron beam irradiation of raw ground beef patties in the Philippines: Microbial quality, sensory characteristics, and cost-analysis

Radiation technology has been known to be an effective method to improve food safety. This study aimed to determine the effects of electron beam irradiation on microbial and sensorial qualities of beef patties and to evaluate whether this technology can be used as an alternative treatment in reducing pathogenic microorganisms in semi-processed meat for a defined period of time. Beef patties were prepared and stored at −18 °C and were irradiated at 2, 4, and 6 kGy. Exposure of beef patties at 2 kGy radiation dose significantly lowered the Aerobic Plate Count, Molds and Yeast Count, and Total Coliform as compared to non-irradiated (2.80 ± 0.01 log CFU/g vs. 5.00 ± 0.02 log CFU/g; 2.00 ± 0.01 log CFU/g vs. 3.40 ± 0.04 log CFU/g; and 1.00 ± 0.01 log CFU/g vs. 2.37 ± 0.87 log CFU/g, respectively) and exposure at higher doses further reduced the microbial load until the 7th month of storage. Electron beam irradiation is effective in reducing the microbial load of frozen beef patties with a dose as low as 2 kGy up to 7 months. These results are within the acceptable limit on meat paste/pate for aerobic microorganisms (4 Log CFU/g) and total coliform (1 Log CFU/g) set by the Philippine Food and Drug Administration (FDA) and National Meat Inspection Service (NMIS). As for the sensorial qualities, irradiated beef patties were not significantly different to the non-irradiated samples. Lastly, the potential of EB-irradiation to enhance food safety while achieving an economy of scale was demonstrated in the study.

Utilization of wheat germ oil and wheat bran fiber as fat replacer for the development of low-fat beef patties.

The present study was aimed to evaluate the effects of wheat germ oil and wheat bran fiber as fat replacers on quality and stability of low‐fat beef patties. Total five treatments were prepared by employing wheat germ oil (WGO) and wheat bran fiber (WBF). WBF was used at fixed amount of 3% in all treatments except control in conjunction with varying WGO concentrations as follows: 1.5%, 3%, and 4.5%. Prepared raw and cooked beef patties were stored at 4°C, and further analyses were carried out up to 21 days of storage period with intermittent evaluation interval of 7 days. Higher values of TBARS, peroxide, and cholesterol were observed in raw and cooked beef patties in control, whereas minimum values were found in treatment of beef patties prepared with WGO 4.5% + WBF 3%. The physicochemical parameters were observed by pH and hunter color values. pH was higher in cooked patties as compared to beef patties and showed increases with increase in WGO concentration and storage intervals. The sensorial attributes were observed which included different parameters, such as appearance, texture, taste, odor, and overall acceptability. Higher score was given by the panelists to control for both raw and cooked beef patties; however, minimum score for all sensory properties was found in group treated with WGO 4.5% + WBF 3% within acceptable limit. In nutshell, raw and cooked beef patties treated with WGO 4.5% plus WBF 3% showed better quality, stability, and reduced cholesterol content.

The effect of bamboo shoot (Gigantochloa albociliata) addition on the physical properties and sensorial acceptability of beef patty

Presently, processed meat products are among the essential food item popularly consumed by the population of the developed and developing countries due to its convenience and quickly prepared. In recent years, various studies suggested that the increased intake of processed meat results in an increased risk of CVD, type 2 diabetes and colorectal cancer. The use of different levels of the bamboo shoot to improve dietary fibre in the beef burger and its effects on the nutrient composition, cooking characteristics and sensory acceptability of the beef patties were studied. The beef patties were formulated with either 0, 25 or 50% of ground bamboo shoot to partially replace ground beef. Fat content decreased in line with the bamboo shoot levels in both raw and cooked beef patties. Both raw and cooked patties incorporated with 50% bamboo shoot however showed the lowest fat concentration (P&lt;0.05) at 21.32 and 19.36%, respectively. Both raw and cooked patties containing 50% bamboo shoot recorded the highest concentration (P&lt;0.05) of crude fibre at 1.71 and 1.92%, respectively. All cooked patty samples recorded the moisture content ranging from 46.63-54.87%. Beef patty formulated with 50% bamboo shoot recorded the highest cooking yield at 87.57% (P&lt;0.05) compared to other treatments. The addition of bamboo shoot did not influence the sensory acceptability of the bamboo shoot-based beef patties. In summary, the addition of bamboo shoot at 25% to partially replace the ground beef can be recommended to lower the production cost and fat content and not affecting sensory descriptors of the beef patty to which the consumer is familiarized.

Antioxidant properties of Enterobacter cloacae C3 lipopeptides in vitro and in model food emulsion

The present work aims to investigate the in vitro antioxidant activities of Enterobacter cloacae C3 lipopeptides, as well as the stability of sunflower oil in water (o/w) emulsion and the conservation of raw beef patties. The C3 lipopeptides were assayed for their antioxidant activity through five different tests. The C3 lipopeptides showed good in vitro antioxidant activities. Lipopeptides C3 exhibited important antioxidant properties in 10% sunflower o/w emulsions during prolonged storage (28 days) at 30°C. The effect of C3 lipopeptides on the oxidative stability of raw beef patties showed effectiveness effect in preventing oxidative degradation of lipids via thiobarbituric acid reactive substance and peroxide methods. Cytotoxicity test using human kidney HEK293 cells showed that studied lipopeptides was nontoxic substances. The results of this study indicate that lipopeptides C3 could be appropriate antioxidant agent in food models as inhibitors of lipid oxidation. Practical applications Lipid oxidation is considered to be one of the major causes of quality deterioration in natural and processed foods. Lipopeptides produced by E. cloacae C3 could be appropriate for use as natural antioxidants and could be considered as alternative to synthetic antioxidants for the preservation of o/w emulsions and meat against lipid oxidation for a long period.

Propolis Extract as Antioxidant to Improve Oxidative Stability of Fresh Patties during Refrigerated Storage.

The effect of propolis ethanol extract (PEE), butylated hydroxytoluene (BHT), and ascorbic acid (Asc) against lipid (Lox) and protein oxidation (Pox), color deterioration, and the antioxidant stabilizer of raw beef and pork patties during chilled storage (9 days at 2 °C/under darkness) was investigated. Total phenolic content (TPC), reducing power ability (RPA), DPPH● radical scavenging activity (FRSA) of the PEE was evaluated. Meat samples were evaluated for pH, Lox (TBARS), Pox (Carbonyls), color (L*, a*, b*, C*, and h*), metmyoglobin formation (MMb), TPC, RPA, and FRSA. Results indicated that PEE is rich in phenolic content and antioxidant activity, and their incorporation in beef and pork patties reduced (p < 0.05) Lox and Pox (TBARS-88.7 and 80% inhibition; Pox-47.3 and 30.6% inhibition, respectively), as well as loss of color and increased the oxidative stability throughout storage.

Effect of Neem (Azadirachta indica L.) on Lipid Oxidation in Raw Chilled Beef Patties.

The aim of this study was to determine the total polyphenol content, radical scavenging and antimicrobial activities of Azadirachta indica (A. indica) and to evaluate their effect on shelf-life stability of raw beef patties during refrigerated storage at 4 ± 1 °C. During 11 days of storage, the antioxidant effect of A. indica on ground beef meat was investigated by the determination of lipid oxidation, pH, anti-radical activity, color, hexanal content, and microbial growth. The results obtained showed that fresh A. indica leaves and synthetic conservative behaved in the same way and retarded the lipid oxidation of chilled beef patties while increasing their pH (5.40 and 5.45, respectively). It can also be said that A. indica limited the loss of color, reduced the metmyoglobin formation (36.70%) and had a significant effect on bacterial growth and hexanal content. In addition, the results obtained through anti-radical and antimicrobial properties showed proportional values of total polyphenol content and radical scavenging activity of leaf extracts as they showed their antimicrobial effect against some bacteria such as Staphylococcus aureus and Micrococcus luteus, among others. These results support the involvement of A. indica in the food industry as a natural antioxidant that could replace synthetic ones.

The conservative effects of lipopeptides from Bacillus methylotrophicus DCS1 on sunflower oil-in-water emulsion and raw beef patties quality

Lipid oxidation was considered as a problem in food conservation. The present study aims to investigate the effect of lipopeptides DCS1 on the conservation of food models against lipid oxidation by determining the primary and the secondary oxidation products. Lipopeptides DCS1 are able to preserve the nutritional properties of the emulsion during 23 days of storage, at a concentration of 0.0125% (w/w of emulsion), by slowing down the formation of hydroperoxides and malondialdehyde (MDA) compounds. The direct incorporation of lipopeptides in ground beef patties at a concentration of 0.5% (w/w of meat) was found to be more effective than gelatin film enriched with lipopeptides (2.5%, w/w of gelatin) as a coating, in inhibiting lipid oxidation. Furthermore, lipopeptides DCS1 are not toxic to human kidney cells HEK293 up to a concentration of 250 µg/ml. The results indicate that lipopeptides DCS1 are effective for the preservation of fatty foods against lipid oxidation.

Relationship between the antioxidant capacity of soy sauces and its impact on lipid oxidation of beef patties

The aim of this study was to determine the relationship between in vitro antioxidant capacity of soy sauces and its impact on lipid oxidation in raw and cooked beef patties during 10 days of refrigerated storage. Three commercial soy sauces were used: industrially fermented soy sauce (IS), traditionally fermented Korean soy sauce (KS), and mixed soy sauce (MS). In vitro antioxidant capacity, KS showed the highest total phenol content, whereas IS and MS had a higher Fe2+ chelating activity than KS (P < .05). Heat treatment decreased total phenol content but increased Fe2+ chelating activity of soy sauces (P < .001). In both raw and cooked beef patties, the addition of IS or MS caused a lower 2-thiobarbituric acid reactive substances (TBARS) level than KS throughout the overall storage period (P < .05). This preliminary study suggests that the Fe2+ chelating activity of soy sauce may be one of the major mechanisms in preventing lipid oxidation in meat products.

Utilization of brown rice powder on the nutritional composition, cooking characteristics and sensory properties of beef patties

Beef patties are the most popular fast food worldwide, including Malaysia. As long as a beef patty is one of the Malaysians’ favorite western dishes and can be easily found in the high-end western restaurant, so far assessment of the nutrient composition, cooking characteristics and sensory properties of that was important for healthcare aspect. In the current study, the nutritional values of beef patties incorporated with various level of brown rice powder (BRP) (2%, 4% and, 6%) were evaluated. The result of protein content in raw and cooked beef patties incorporated with 6% of BRP demonstrated the highest percentage (17.41% and 17.48%, consequently). Further finding displayed that the lowest fat concentration was recorded in the formulation of 6% BRP and 4% BRP raw and cooked beef patties (12.44% and 11.45%) frequently. On the other hands, the results of moisture content of 4% BRP raw beef patties and 6% BRP cooked beef patty demonstrate that the lowest percentage (61.16% and 54.92%) while the carbohydrate concentration recorded the highest percentage in both formulations. In additional, beef patty formulated with 6%, BRP showed the lowest diameter reduction at 13.33% compared to other treatment. The calorie content of cooked beef patty and cooking yield of all formulations were recorded in the range of 584 kcal/100 g to 594 kcal/100 g and 78.09% to 80.48% accordingly. However, 2% BRP incorporation in beef patty did not change the sensory properties and consumer acceptability of BRP-based beef patties. In conclusion, beef patty formulation of more than 4% BRP in beef patties was effective in improving protein, ash, carbohydrate content and percentage of diameter reduction while reducing fat content.