Effect of Adding (Red Beet, Red Pepper and Peel Onion) Powder on Quality of Beef Burger during Freezing Storage

Document Type : Original Article

Authors

1 Home Economic, Faculty of Specific Education Minia University

2 Department of Home Economics, Faculty of Specific Education, Minia University

3 Home Economics Dept., Faculty of Specific Education, Minia University

4 Specific Education Minia University

Abstract

Beef burgers are important nutritious and desirable foods for human; it’s also being a very perishable product and environment convenient for growing microorganism and led to risk in human health risk. For that, this study investigated the use of natural antioxidants for beef burger preservation through the reduction the deteriorations of sensory properties and lipid oxidation during storage to maintaining quality parameters and in improving health benefits. Was evaluated the antioxidant activity, total Phenolic and flavonoid contents for powders of (red pepper RPP; red onion peel ROPP and red beet RBP) and the effect of add 5% of (RPP, ROPP and RBP) to beef burgers with formulation during freezing storage (up to 6 months at -20°C) in terms of microbial examination, color and sensory evaluation. Samples treat with 5% of (RPP, ROPP and RBP) show significantly (p < 0.05) lower values of psychrophilic bacterial and total bacteria counts, increased in color a* values (red) during the considered storage period compared to control sample suggesting a protective effect of the powders toward the myoglobin oxidation process. Also, beef burgers with RPP and RBP have highest sensory evaluation in all samples. As a result present, it supported the potential to used ROPP, RBP and RPP for maintaining beef burger formulations as a natural preservative.

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