E-ISSN 2536-9520 | ISSN 1110-2047
 

Original Research (Original Article) 


Effect of Natural Antioxidant Extracts on Oxidative and Microbiological Stability of Beef Burger

Miral G. Abd El Wahab, Sobhy A. El Sohaimy, Hossam A. Ibrahim, Hussein S. Abo El-Makarem.

Abstract
In recent years, the demand for natural antioxidants has been increased mainly because of the adverse effects of synthetic antioxidants, which have been confirmed for their toxicological and carcinogenic effects. Thus, most of the recent investigations have been directed towards the identification of natural antioxidants from various plant sources, which will offer increased consumer acceptability, decreased potential health risks, and can often achieve the same degree of oxidation prevention as Synthetic antioxidants. Therefore, the aim of this study was to evaluate the antioxidant and antimicrobial effect of three plants aqueous extract mix (clove, sage and kiwifruit peel)
to be used as natural preservative in meat product (burger patties), So the aqueous extract mix was applied as natural preservative in beef burger patties at three concentrations (0.1%, 0.25% and 0.5%) and compared with negative control and positive control (BHT) and the TBARS, DNPH, pH value, WHC and microbial load was evaluated through a storage period of 30 days and at 4 °C, during storage the treatment with aqueous extract mix showed a results superior to that of the synthetic antioxidant with a lower TBARS value, carbonyl content and microbial load at 30 days of storage with a mean values of (0.84, 0.73, 0.73, 0.67 and 0.55 Mg MDA Kg), (14.05, 13.46, 13.25, 11.21 and 9.92 Nmol carbonyl content/mg protein) and (5.2x106, 2.9x105, 3.1x105, 2x105and 2.8x104 Cfu/g) respectively for ( negative control, positive control (BHT), mix 0.1%, mix 0.25% and 0.5%). These findings show that this plant extract mix at the level of 0.5% is very effective against lipid and protein oxidation, and a powerful antimicrobial in beef burger patties and is a promising natural antioxidant and antimicrobial replacing the synthetic preservatives in meat processing

Key words: Clove, Sage, Kiwifruit Peel, Antioxidant, Antimicrobial, Meat Products.


 
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Pubmed Style

Wahab MGAE, Sohaimy SAE, Ibrahim HA, El-Makarem HSA. Effect of Natural Antioxidant Extracts on Oxidative and Microbiological Stability of Beef Burger. AJVS. 2019; 60(1): 141-154. doi:10.5455/ajvs.13826


Web Style

Wahab MGAE, Sohaimy SAE, Ibrahim HA, El-Makarem HSA. Effect of Natural Antioxidant Extracts on Oxidative and Microbiological Stability of Beef Burger. http://www.alexjvs.com/?mno=13826 [Access: February 24, 2019]. doi:10.5455/ajvs.13826


AMA (American Medical Association) Style

Wahab MGAE, Sohaimy SAE, Ibrahim HA, El-Makarem HSA. Effect of Natural Antioxidant Extracts on Oxidative and Microbiological Stability of Beef Burger. AJVS. 2019; 60(1): 141-154. doi:10.5455/ajvs.13826



Vancouver/ICMJE Style

Wahab MGAE, Sohaimy SAE, Ibrahim HA, El-Makarem HSA. Effect of Natural Antioxidant Extracts on Oxidative and Microbiological Stability of Beef Burger. AJVS. (2019), [cited February 24, 2019]; 60(1): 141-154. doi:10.5455/ajvs.13826



Harvard Style

Wahab, M. G. A. E., Sohaimy, . S. A. E., Ibrahim, . H. A. & El-Makarem, . H. S. A. (2019) Effect of Natural Antioxidant Extracts on Oxidative and Microbiological Stability of Beef Burger. AJVS, 60 (1), 141-154. doi:10.5455/ajvs.13826



Turabian Style

Wahab, Miral G. Abd El, Sobhy A. El Sohaimy, Hossam A. Ibrahim, and Hussein S. Abo El-Makarem. 2019. Effect of Natural Antioxidant Extracts on Oxidative and Microbiological Stability of Beef Burger. Alexandria Journal of Veterinary Sciences, 60 (1), 141-154. doi:10.5455/ajvs.13826



Chicago Style

Wahab, Miral G. Abd El, Sobhy A. El Sohaimy, Hossam A. Ibrahim, and Hussein S. Abo El-Makarem. "Effect of Natural Antioxidant Extracts on Oxidative and Microbiological Stability of Beef Burger." Alexandria Journal of Veterinary Sciences 60 (2019), 141-154. doi:10.5455/ajvs.13826



MLA (The Modern Language Association) Style

Wahab, Miral G. Abd El, Sobhy A. El Sohaimy, Hossam A. Ibrahim, and Hussein S. Abo El-Makarem. "Effect of Natural Antioxidant Extracts on Oxidative and Microbiological Stability of Beef Burger." Alexandria Journal of Veterinary Sciences 60.1 (2019), 141-154. Print. doi:10.5455/ajvs.13826



APA (American Psychological Association) Style

Wahab, M. G. A. E., Sohaimy, . S. A. E., Ibrahim, . H. A. & El-Makarem, . H. S. A. (2019) Effect of Natural Antioxidant Extracts on Oxidative and Microbiological Stability of Beef Burger. Alexandria Journal of Veterinary Sciences, 60 (1), 141-154. doi:10.5455/ajvs.13826





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