Changes in Quality Traits and Oxidation Stability of <i>Syzygium aromaticum</i> Extract-Added Cooked Ground Beef during Frozen Storage

Abstract

This study was accomplished by comparing the oxidative stability of (0.1%) Syzygium aromaticum extract (SAE) and (0.02%) butylated hydroxytoluene (BHT)-added cooked ground beef with an antioxidant free-control sample during frozen storage. All samples showed a non-significant (p > 0.05) effect on pH, thawing loss, redness, and yellowness values during storage. Incorporation of BHT and SAE led to a significant (p p < 0.05) of storage. Therefore, SAE-protected ground beef can lead to lower lightness, lipid oxidation, and volatile compounds levels after cooking compared with control and BHT samples.

Keywords

• cooked ground beef
• <i>Syzygium aromaticum</i> extract
• frozen storage
• quality traits
• oxidative stability