Comprehensive effects of black cumin (Nigella sativa) and synthetic antioxidant on sensory and physicochemical quality of beef patties during refrigerant storage

Abstract

This study investigated the effective utilization of black cumin (Nigella sativa) extract as natural antioxidant source in cooked beef patties at refrigeration storage for 15 days and its efficacy was figured out against synthetic antioxidant butylated hydroxyl anisole (BHA). For this purpose, beef patties were formulated having five treatments namely control group (T0), 0.1% BHA (T1), 0.1%, 0.2% and 0.3% black cumin extract as (T2), (T3) and (T4) respectively. Day's intervals of this study were on 0, 5th, 10th, and 15th day. Black cumin extract revealed an excellent antioxidant activity over BHA in terms of sensory (color, flavor, tenderness, juiciness, and overall acceptability) and physicochemical (pH, free fatty acids (FFA), peroxide value (POV) and thiobarbituric acid reactive substance (TBARS)) qualities in patties. Sensory attributes and pH value were decreased significantly (p < 0.05) in different treatment groups. FFA, POV and TBARS values were increased significantly (p < 0.01) in different treatment groups with advancement of storage period. So, black cumin extract treated patties qualities remain stable with minor change during 15 days storage. Considering the outcome of current investigation it may be concluded that black cumin extract having antioxidant characteristics as synthetic antioxidant and could be successfully used in producing value added meat products.

Keywords

• Black cumin
• Antioxidant
• Sensory
• Physicochemical
• Quality and beef patties