Lipid Oxidation, Color Changes, and Microbiological Quality of Frozen Beef Burgers Incorporated with Shirazi Thyme, Cinnamon, and Rosemary Extracts

Hadi Hashemi Gahruie; Seyed Mohammad Hashem Hosseini; Mohammad Hossein Taghavifard; Mohammad Hadi Eskandari; Mohammad-Taghi Golmakani; Ehsan Shad

doi:10.1155/2017/6350156

Journal of Food Quality (Jan 2017)

Lipid Oxidation, Color Changes, and Microbiological Quality of Frozen Beef Burgers Incorporated with Shirazi Thyme, Cinnamon, and Rosemary Extracts

Hadi Hashemi Gahruie,
Seyed Mohammad Hashem Hosseini,
Mohammad Hossein Taghavifard,
Mohammad Hadi Eskandari,
Mohammad-Taghi Golmakani,
Ehsan Shad

Affiliations

Hadi Hashemi Gahruie: Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran
Seyed Mohammad Hashem Hosseini: Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran
Mohammad Hossein Taghavifard: Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran
Mohammad Hadi Eskandari: Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran
Mohammad-Taghi Golmakani: Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran
Ehsan Shad: Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran

DOI: https://doi.org/10.1155/2017/6350156
Journal volume & issue: Vol. 2017

Abstract

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In this study, the oxidative stability of beef burgers incorporated with Shirazi thyme, cinnamon, and rosemary extracts was compared with that of BHT-incorporated and antioxidant-free samples. The chemical composition, TBARS, metmyoglobin, pH, color, and microbial and sensory characteristics were evaluated during storage at −18°C for 2 months. The results indicated that Shirazi thyme and cinnamon extracts did not change the colorimetric properties significantly (P BHT > Shirazi thyme > rosemary > control. Finally, the results showed that these plant extracts can be utilized as an alternative to synthetic antioxidants in formulation of burgers.

Published in Journal of Food Quality

ISSN: 0146-9428 (Print); 1745-4557 (Online)
Publisher: Wiley
Country of publisher: United Kingdom
LCC subjects: Technology: Home economics: Nutrition. Foods and food supply
Website: https://onlinelibrary.wiley.com/journal/6095

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