Antioxidant and antimicrobial effects of blackberry, black chokeberry, blueberry, and red currant pomace extracts on beef patties subject to refrigerated storage

This study evaluates the physicochemical and microbiological properties and sensory parameters of beef patties formulated with black chokeberry (B1), blackberry (B2), red currant (B3) and blueberry (B4) pomace water extracts during refrigerated storage over 9 days. The berry pomace extract treatment...

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Published inMeat science Vol. 187; p. 108765
Main Authors Babaoğlu, Ali Samet, Unal, Kubra, Dilek, Nazik Meziyet, Poçan, Hatice Berna, Karakaya, Mustafa
Format Journal Article
LanguageEnglish
Published England Elsevier Ltd 01.05.2022
Subjects
Animals
Anti-Infective Agents - pharmacology
antioxidants
Antioxidants - pharmacology
Aronia melanocarpa
beef
Berries
blackberries
blueberries
Blueberry Plants - chemistry
Cattle
cold storage
coliform bacteria
currants
Food Microbiology
meat science
microbiological quality
Natural antibacterial
Natural antioxidant
Oxidation
oxidative stability
patties
Plant Extracts - chemistry
Plant Extracts - pharmacology
pomace
pomace extracts
Red Meat - microbiology
Refrigeration
Ribes - chemistry
Rubus - chemistry
Oxidation
Natural antioxidant
Berries
Natural antibacterial
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Abstract This study evaluates the physicochemical and microbiological properties and sensory parameters of beef patties formulated with black chokeberry (B1), blackberry (B2), red currant (B3) and blueberry (B4) pomace water extracts during refrigerated storage over 9 days. The berry pomace extract treatment significantly decreased the TBARS numbers of the samples (P < 0.05). The lowest total carbonyl content was determined in the groups of B1 and B3 on the 6th day (P < 0.05). The berry pomace extract treatment did not affect the lightness values of the samples (P > 0.05). Beef patties including berry pomace extracts had lower coliform bacteria counts than the control patty C with no extract (P < 0.05), except for day 9. The results suggest that water extract of black chokeberry pomace may be a promising natural preservative among different berries' pomace extracts to improve oxidative stability and increase the microbiological quality of beef patties during refrigerated storage. •Black chokeberry pomace extract had the highest total phenolic contents.•Blackberry pomace water extract had more effective for delaying lipid oxidation.•Berry pomace extracts decreased the TMAB, TPAB and coliform counts of patties.•Total carbonyl contents were significantly affected by using berry extracts.
AbstractList This study evaluates the physicochemical and microbiological properties and sensory parameters of beef patties formulated with black chokeberry (B1), blackberry (B2), red currant (B3) and blueberry (B4) pomace water extracts during refrigerated storage over 9 days. The berry pomace extract treatment significantly decreased the TBARS numbers of the samples (P < 0.05). The lowest total carbonyl content was determined in the groups of B1 and B3 on the 6th day (P < 0.05). The berry pomace extract treatment did not affect the lightness values of the samples (P > 0.05). Beef patties including berry pomace extracts had lower coliform bacteria counts than the control patty C with no extract (P < 0.05), except for day 9. The results suggest that water extract of black chokeberry pomace may be a promising natural preservative among different berries' pomace extracts to improve oxidative stability and increase the microbiological quality of beef patties during refrigerated storage. •Black chokeberry pomace extract had the highest total phenolic contents.•Blackberry pomace water extract had more effective for delaying lipid oxidation.•Berry pomace extracts decreased the TMAB, TPAB and coliform counts of patties.•Total carbonyl contents were significantly affected by using berry extracts.
This study evaluates the physicochemical and microbiological properties and sensory parameters of beef patties formulated with black chokeberry (B1), blackberry (B2), red currant (B3) and blueberry (B4) pomace water extracts during refrigerated storage over 9 days. The berry pomace extract treatment significantly decreased the TBARS numbers of the samples (P < 0.05). The lowest total carbonyl content was determined in the groups of B1 and B3 on the 6th day (P < 0.05). The berry pomace extract treatment did not affect the lightness values of the samples (P > 0.05). Beef patties including berry pomace extracts had lower coliform bacteria counts than the control patty C with no extract (P < 0.05), except for day 9. The results suggest that water extract of black chokeberry pomace may be a promising natural preservative among different berries' pomace extracts to improve oxidative stability and increase the microbiological quality of beef patties during refrigerated storage.
This study evaluates the physicochemical and microbiological properties and sensory parameters of beef patties formulated with black chokeberry (B1), blackberry (B2), red currant (B3) and blueberry (B4) pomace water extracts during refrigerated storage over 9 days. The berry pomace extract treatment significantly decreased the TBARS numbers of the samples (P < 0.05). The lowest total carbonyl content was determined in the groups of B1 and B3 on the 6th day (P < 0.05). The berry pomace extract treatment did not affect the lightness values of the samples (P > 0.05). Beef patties including berry pomace extracts had lower coliform bacteria counts than the control patty C with no extract (P < 0.05), except for day 9. The results suggest that water extract of black chokeberry pomace may be a promising natural preservative among different berries' pomace extracts to improve oxidative stability and increase the microbiological quality of beef patties during refrigerated storage.
This study evaluates the physicochemical and microbiological properties and sensory parameters of beef patties formulated with black chokeberry (B1), blackberry (B2), red currant (B3) and blueberry (B4) pomace water extracts during refrigerated storage over 9 days. The berry pomace extract treatment significantly decreased the TBARS numbers of the samples (P < 0.05). The lowest total carbonyl content was determined in the groups of B1 and B3 on the 6th day (P < 0.05). The berry pomace extract treatment did not affect the lightness values of the samples (P > 0.05). Beef patties including berry pomace extracts had lower coliform bacteria counts than the control patty C with no extract (P < 0.05), except for day 9. The results suggest that water extract of black chokeberry pomace may be a promising natural preservative among different berries' pomace extracts to improve oxidative stability and increase the microbiological quality of beef patties during refrigerated storage.This study evaluates the physicochemical and microbiological properties and sensory parameters of beef patties formulated with black chokeberry (B1), blackberry (B2), red currant (B3) and blueberry (B4) pomace water extracts during refrigerated storage over 9 days. The berry pomace extract treatment significantly decreased the TBARS numbers of the samples (P < 0.05). The lowest total carbonyl content was determined in the groups of B1 and B3 on the 6th day (P < 0.05). The berry pomace extract treatment did not affect the lightness values of the samples (P > 0.05). Beef patties including berry pomace extracts had lower coliform bacteria counts than the control patty C with no extract (P < 0.05), except for day 9. The results suggest that water extract of black chokeberry pomace may be a promising natural preservative among different berries' pomace extracts to improve oxidative stability and increase the microbiological quality of beef patties during refrigerated storage.
ArticleNumber 108765
Author Unal, Kubra
Dilek, Nazik Meziyet
Poçan, Hatice Berna
Babaoğlu, Ali Samet
Karakaya, Mustafa
Author_xml – sequence: 1
  givenname: Ali Samet
  surname: Babaoğlu
  fullname: Babaoğlu, Ali Samet
  email: asbabaoglu@selcuk.edu.tr
  organization: Department of Food Engineering, Agriculture Faculty, Selçuk University, Konya, Turkey
– sequence: 2
  givenname: Kubra
  surname: Unal
  fullname: Unal, Kubra
  organization: Department of Food Engineering, Agriculture Faculty, Selçuk University, Konya, Turkey
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  givenname: Nazik Meziyet
  surname: Dilek
  fullname: Dilek, Nazik Meziyet
  organization: Nutrition and Dietetics, Akşehir Kadir Yallagöz School of Health, Selçuk University, Konya, Turkey
– sequence: 4
  givenname: Hatice Berna
  surname: Poçan
  fullname: Poçan, Hatice Berna
  organization: Department of Food Processing, Çumra Vocational School, Selçuk University, Konya, Turkey
– sequence: 5
  givenname: Mustafa
  surname: Karakaya
  fullname: Karakaya, Mustafa
  organization: Department of Food Engineering, Agriculture Faculty, Selçuk University, Konya, Turkey
BackLink https://www.ncbi.nlm.nih.gov/pubmed/35183845$$D View this record in MEDLINE/PubMed
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Keywords Oxidation
Natural antioxidant
Berries
Natural antibacterial
Language English
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Snippet This study evaluates the physicochemical and microbiological properties and sensory parameters of beef patties formulated with black chokeberry (B1),...
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SubjectTerms Animals
Anti-Infective Agents - pharmacology
antioxidants
Antioxidants - pharmacology
Aronia melanocarpa
beef
Berries
blackberries
blueberries
Blueberry Plants - chemistry
Cattle
cold storage
coliform bacteria
currants
Food Microbiology
meat science
microbiological quality
Natural antibacterial
Natural antioxidant
Oxidation
oxidative stability
patties
Plant Extracts - chemistry
Plant Extracts - pharmacology
pomace
pomace extracts
Red Meat - microbiology
Refrigeration
Ribes - chemistry
Rubus - chemistry
Title Antioxidant and antimicrobial effects of blackberry, black chokeberry, blueberry, and red currant pomace extracts on beef patties subject to refrigerated storage
URI https://dx.doi.org/10.1016/j.meatsci.2022.108765
https://www.ncbi.nlm.nih.gov/pubmed/35183845
https://www.proquest.com/docview/2631635560
https://www.proquest.com/docview/2648841135
Volume 187
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