EFFECT OF MARJORAM ESSENTIAL Oil ON THE QUALITY OF GROUND BEEF PATTIES DURING REFRIGERATED STORAGE | ||||
| Journal of Food and Dairy Sciences | ||||
| Article 2, Volume 29, Issue 6, June 2004, Page 3339-3359 PDF (2.78 MB) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jfds.2004.240379 | ||||
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| Authors | ||||
| R. K. Moawad; G. F. Mohamed | ||||
| Food Technology Department. National Research Centre. Dokki, Cairo, Egypt. | ||||
| Abstract | ||||
| Salt addition. cooking and refrigerated slorage are well known to accelerate oxidative deterioration and cause certain unfavorable changes in meat quality. Therefore our objeclive was 10 evaluate the effects of marjoram essential oil (MEO) and lor sodium chloride (NaCI) on the quality attribules of raw and cooked ground beef patties during refrigerated storage. The results indicated that addition of 1% NaCt to patty formula strongly accelerated pigment and lipid oxidauon and showed a poorer quality characteristic as compared to control or manoram- treated patties. Addition of 500 mg MEO to Kg" minced meat was very effective in improving lipid stability, ector measurements, sensory characteristics and microbial shelf - life in marjoram-treated patties as shown by the consistenlly lower values of tbiobarbituric acid reactive substances (TSARS). total volatile basic nilrogen (NaN), pH, total plate counts (TPCs) and the intensity of negative flavor notes associated with lipid oxidation, initially and during the course of chilling study, in comparison 10 control or salt-treated patties. The results also demonstrated that no remarkable benefit effect in patty qualities was detecled from doubling marjoram level (1000 mg kg·1 minced meat). In view of Ihe possible health benefits from sweet marjoram use. MEO may have potential as naturat antioxidant, antimicrobial and flavor enhancer source for food use | ||||
| Keywords | ||||
| Sweel marjoram; essential oil; natural antioxidant; beef patties; quality attributes | ||||
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