Frozen storage stability of beef patties incorporated with extracts from ulam raja leaves (Cosmos caudatus)

• Published in: Food chemistry Vol. 155; pp. 17 - 23
• Main Authors: Reihani, S.F.S., Tan, Thuan-Chew, Huda, Nurul, Easa, Azhar Mat
• Format: Journal Article
• Language: English
• Published: Kidlington Elsevier Ltd 15.07.2014; Elsevier
• Subjects: Animals; Asteraceae - chemistry; Beef patty; Biological and medical sciences; Cattle; Cooking; Cosmos caudatus; Female; Food Additives - analysis; Food Preservation - instrumentation; Food Preservation - methods; Food Storage; Food toxicology; Frozen storage; Green tea extract; Humans; Male; Meat Products - analysis; Medical sciences; Plant Extracts - analysis; Plant Leaves - chemistry; Taste; Toxicology; Ulam raja (Cosmos caudatus); Young Adult; Beef patty; Green tea extract; Frozen storage; Ulam raja (Cosmos caudatus); Storage; Storage stability; Plant origin; Conservation; Plant leaf; Tea extract; Beef; Green tea
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2014.01.027

•Use of aqueous extract of ‘ulam raja’ (UREX) in beef patties.•Beef patties were stored for 10weeks at −18°C.•Patties assessed for lipid oxidation, physical and sensory characteristics.•UREX was as good as green tea in retarding fat oxidation.•UREX did not affect sensory quality. In Malaysia, fresh ulam raja leaves (Cosmos caudatus) are eaten raw with rice. In this study, beef patties incorporated with extracts of ulam raja (UREX) and commercial green tea extract (GTE) added individually at 200 and 500mg/kg were stored at −18°C for up to 10weeks. Lipid oxidation, cooking yield, physicochemical properties, textural properties, proximate composition and sensory characteristics of the beef patties were compared between those incorporated with UREX, GTE and the control (pure beef patty). Incorporation of UREX or GTE at 500mg/kg into beef patties reduced the extent of lipid oxidation significantly (P<0.05). UREX showed a strong lipid oxidation inhibitory effect, comparable with GTE. In addition, a significant improvement (P<0.05) in cooking yield and textural properties was also recorded. However, incorporation of UREX and GTE into beef patties showed no significant influence (P>0.05) on the colour, pH, proximate composition and overall sensory acceptability of the patties.