Effects of clove extract on oxidative stability and sensory attributes in cooked beef patties at refrigerated storage

• Published in: Meat science Vol. 161; p. 107972
• Main Authors: Zahid, Md. Ashrafuzzaman, Choi, Jin Young, Seo, Jin-Kyu, Parvin, Rashida, Ko, Jonghyun, Yang, Han-Sul
• Format: Journal Article
• Language: English
• Published: England Elsevier Ltd 01.03.2020
• Subjects: Clove extract; Color values; Cooked beef patties; Oxidative stability; Sensory attributes; Oxidative stability; Sensory attributes; Color values; Clove extract; Cooked beef patties
• ISSN: 0309-1740; 1873-4138
• DOI: 10.1016/j.meatsci.2019.107972

The antioxidant effects of clove extract (CE) by comparing with BHT and ascorbic acid (AA) in cooked beef patties were assessed at refrigerated storage. Four kinds of patties were formulated: without antioxidants (control), with added 0.02% BHT, 0.05% AA, and 0.1% CE. Addition of BHT, AA, and CE resulted in a significant (p < .05) decrease in thiobarbituric acid reactive substance (TBARS) value, carbonyl content, and hue angle; increasing of redness value; and improvement of the stability of sensory attributes. Addition of CE showed reduced protein and lipid oxidation when compared with BHT (p < .05). Moreover, CE presented lower lipid oxidation, and a higher redness value and overall color score than the AA (p < .05). Sensory assessment regarding overall color, discoloration, and odor showed that CE inclusion in patties extended the storage life up to 10 days. Therefore, the application of CE as a natural antioxidant can result in reduced protein and lipid oxidation and enhance the quality of cooked beef patties. •Effects of clove extract (CE) on the antioxidant activity in cooked beef patties at refrigerated storage.•CE was as efficient for increasing lipid and protein stability against oxidation in cooked beef patties.•CE was able to maintain color stability.•CE improved the level of sensory attributes.•CE was applied as natural additives instead of BHT and ascorbic acid.