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

IF 2.6 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Food Science & Technology Pub Date : 2024-09-12 DOI:10.1111/ijfs.17593

Hilal Soyocak, Charalampos Proestos, Charles Brennan, Rizwan Wahab, Fatih Oz, Sadettin Turhan

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引用次数: 0

Abstract

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.

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黑米的冷提取物、热提取物和超声波乙醇提取物对牛肉饼贮藏质量的防腐作用

摘要本研究旨在测定黑米冷提取物、热提取物和超声波辅助提取物的花青素、酚类总含量和抗氧化能力及其对牛肉饼贮藏质量的防腐作用。三种提取物都具有较高的花青素、酚含量和抗氧化能力，它们被用于牛肉饼的五个处理（不含提取物的阴性对照、含 0.01% 丁基羟基甲苯（BHT）的阳性对照、7.5% 冷提取物、7.5% 热提取物和 7.5% 超声波辅助提取物）。在有氧包装的聚乙烯容器中冷藏 0、3、6、9 和 12 天后，对生牛肉饼和熟牛肉饼的 pH 值、氧化稳定性、抗氧化能力和微生物质量进行了测试。虽然添加黑米提取物不会影响生样品的近似成分（P > 0.05），但它减缓了贮藏期间的 pH 值和脂质氧化，并使所有最终产品的 pH 值和硫代巴比妥酸活性物质（TBARS）保持稳定。BHT 和提取物处理的 2,2-二苯基-1-苦基肼（DPPH）值高于阴性对照。此外，加入黑米提取物还能轻微抑制细菌的生长。这些结果表明，7.5%的黑米提取物可有效保护牛肉饼在冷藏 12 天期间免受微生物腐败和氧化的影响。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

International Journal of Food Science & Technology 工程技术-食品科技

CiteScore

5.80

自引率

9.10%

发文量

655

审稿时长

2.9 months

期刊介绍： The International Journal of Food Science & Technology (IJFST) is published for the Institute of Food Science and Technology, the IFST. This authoritative and well-established journal publishes in a wide range of subjects, ranging from pure research in the various sciences associated with food to practical experiments designed to improve technical processes. Subjects covered range from raw material composition to consumer acceptance, from physical properties to food engineering practices, and from quality assurance and safety to storage, distribution, marketing and use. While the main aim of the Journal is to provide a forum for papers describing the results of original research, review articles are also welcomed.