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EFFECT OF ROSEMARY EXTRACT ON LIPID OXIDATION AND SENSORY EVALUATION OF FROZEN, PRECOOKED BEEF PATTIES

KINGKARN THONGTAN, RAMSES B. TOMA, Wendy Reiboldt, AHMED Z. DAOUD

Open publisher page 24 citations

Abstract

This study investigated the effect of refined rosemary extract on lipid oxidation in frozen, precooked beef patties (FBP) stored at −18.0C (0.4F) for 12 weeks. Samples were analyzed for peroxide value (PV) levels, 2-thiobarbituric acid (TBA) values and sensory characteristics on 0 day and after 4, 8, and 12 weeks. Samples with rosemary extract showed lower PV and TBA values. Sensory evaluations of precooked patties with rosemary extract were not significantly different in scores on color, smell/odor, appearance, texture and overall acceptability. Samples with refined rosemary extract reported a significantly higher liking score for flavor (P < 0.05), however, there was no significant correlation between PV and sensory scores and TBA and sensory scores for both frozen, precooked patties with/without the addition of refined rosemary extract.

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What this paper is about

This study investigated the effect of refined rosemary extract on lipid oxidation in frozen, precooked beef patties (FBP) stored at −18.0C (0.4F) for 12 weeks. Samples were analyzed for peroxide value (PV) levels, 2-thiobarbituric acid (TBA) values and sensory characteristics on 0 day and after 4, 8, and 12 weeks. Samples with rosemary extract showed lower PV and TBA values. Sensory evaluations of precooked patties with rosemary extract were not significantly different in scores on color, smell/odor, appearance, texture and overall acceptability. Samples with refined rosemary extract reported a significantly higher liking score for flavor (P < 0.05), however, there was no significant correlation between PV and sensory scores and TBA and sensory scores for both frozen, precooked patties with/without the addition of refined rosemary extract.

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Available abstract

This study investigated the effect of refined rosemary extract on lipid oxidation in frozen, precooked beef patties (FBP) stored at −18.0C (0.4F) for 12 weeks. Samples were analyzed for peroxide value (PV) levels, 2-thiobarbituric acid (TBA) values and sensory characteristics on 0 day and after 4, 8, and 12 weeks. Samples with rosemary extract showed lower PV and TBA values. Sensory evaluations of precooked patties with rosemary extract were not significantly different in scores on color, smell/odor, appearance, texture and overall acceptability. Samples with refined rosemary extract reported a significantly higher liking score for flavor (P < 0.05), however, there was no significant correlation between PV and sensory scores and TBA and sensory scores for both frozen, precooked patties with/without the addition of refined rosemary extract.

Key concepts: Thiobarbituric acid, Food science, Lipid oxidation, Flavor, Chemistry, Odor, Peroxide value, Sensory system

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EFFECT OF ROSEMARY EXTRACT ON LIPID OXIDATION AND SENSORY EVALUATION OF FROZEN, PRECOOKED BEEF PATTIES — Research Paper | ScholarLens