Effects of addition Hyssop (Echinophora sibthorpiana) powder on some quality properties of beef patties

Seyma Cabi Carsi, Cemalettin Sariçoban, Alime Cabi

Volume 25, Issue 2;
Pages: 89-100; 2019
ISSN: 2069-0053 (print) (former ISSN: 1453-1399), Agroprint;
ISSN (online): 2068-9551
This research investigates that the effects of addition Hyssop powder to beef patties on pH, water activity, colour, cooking properties, thiobarbituric acid reactive substances (TBARS), texture, microbial load, 5 days of storage at +4 ºC. The beef meat patties were divided into seven treatment groups; control (without PLPs/ BHT), BHT (0.01%), patties containing different levels Hyssop powder (0.1, 0.25, 0.50, 1, 2.0%). The 2.0% Hyssop powder addition significantly reduced (P<0.01) lipid oxidation in beef patties compared to the control. The pH of raw beef patties decreased (P<0.01) with addition various levels of Hyssop powder. Hardness, Gummines (N), Chewiness of the raw patties increased (P < 0.01) with the increase of the Hyssop powder concentration the TMAB of samples containing Hyssop powder is less than the in control at 1st and 3rd days. Samples containing Hyssop powder had Lactic acid bacteria count than the control samples at 1st, 3rd and 5th days. According to this study, it is suggested to use Hyssop powder as a natural antioxidant and antimicrobial addition in meat and meat products.
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