Effects of various plant parts on storage stability and colour parameters of beef extracts

Betül Aykurt Oğuz, Cemalettin Sarıçoban, Hülya Şen Arslan

Volume 25, Issue 4;
Pages: 261-269; 2019
ISSN: 2069-0053 (print) (former ISSN: 1453-1399), Agroprint;
ISSN (online): 2068-9551
In this study, the effects of rosemary, laurel, eucalyptus and olive leaves on the storage stability of beef extract were investigated. Prepared the beef extracts were divided into six equal groups: (1) Control (no added plant leaf/BHA), (2) BHA (200 mg/kg), (3) rosemary leaf (1% RL), laurel leaf (1% LL), eucalyptus leaf (1% EL) and olive leaf (1% OL). Prepared samples were kept under refrigerator conditions for 15 days. Moisture, protein and fat were assayed in the beef extract samples on the 0th day. The pH, moisture, thiobarbituric acid and the colour (L*, a* and b*) analyses were carried out periodically in the samples of beef extract on 1st, 3rd, 7th and 15th days. The pH values were found significant statistically the changes by storage time and the added material in beef extract samples and the highest pH values were found at the control group samples for all day of the storage. It was determined that the mean TBARS values of the samples varied between 0.1-0.7 mg malonaldehyde/kg. The lowest TBARS values were determined in the extract samples added with rosemary leaf (1%). The L*, a* and b* values were found to vary ranged from 65.6 to 76.5, -2.3 to 1.3 and 6.4 to 14.5, respectively. As a result; the usage of rosemary can be suggested as a natural antioxidant in the preparation of beef extract samples.
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