Impact of Date Seed Powder as A Natural Antioxidant for Improving Oxidative Stability of Beef and Chicken Burgers | ||||
| Assiut Journal of Agricultural Sciences | ||||
| Volume 55, Issue 2, April 2024, Page 111-124 PDF (626.44 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/ajas.2024.270999.1337 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
Mohamed A. Kelany   1; Safaa A. Limam2; Mohamed A. H. Toweir3
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| 1Food Science and Nutrition Department, Faculty of Agriculture, Sohag University, Egypt. | ||||
| 2Department of Food Science and Technology, Faculty of Agriculture, Assiut University, Egypt. | ||||
| 3Department of Food Science and Technology, Faculty of Agriculture, Omar Al-Mukhtar University, Libya. | ||||
| Abstract | ||||
| The main objective of this study is to explore the potential use of date seed powder in improving the oxidative stability of some meat products; beef and chicken burgers. The phytochemical analysis of date seed powder revealed its significant antioxidant potential, including high DPPH scavenging activity (81.38%), low IC50 value (0.59 mg/mL), and substantial levels of phenolics (2.53 mg/g), flavonoids (1.37 mg/g), saponins (287 mg/100g), and anthocyanins (238 mg/100g). These properties, attributed to phenolics content, position date seed powderas a valuable source of natural antioxidants. When assessing the impact of date seed powder (DSP) supplementation on the oxidative stability of beef and chicken burgers, distinct outcomes were observed. Beef burgers with 1 to 10% DSP exhibited consistently lower peroxide values, indicating improved oxidative stability. On the contrary, chicken burgers showed varied peroxide values across all DSP concentrations (1, 3, 5, 7, and 10%). The Thiobarbituric Acid (TBA) values of beef and chicken burgers with varying DSP concentrations also displayed divergent trends. Specifically, the 3 and 10% DSP beef burger samples showed potential for maintaining or enhancing oxidative stability. Conversely, the influence of DSP addition on chicken burgers' oxidative stability varied across different concentrations. In this context, the findings suggest that DSP has the potential to improve the oxidative stability of beef burgers, while its impact on chicken burgers remains inconclusive. | ||||
| Keywords | ||||
| Thiobarbituric acid; Cold storage; Antioxidant; Burger | ||||
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