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The chemical composition, expressible water (EW), water holding capacity (WHC), pH value, total acidity (as lactic acid), thiobarbituric acid (TBA), aerobic plate count, and sensory evaluation were determined in order to evaluate the effect of two different natural antioxidants combined with edible packaging on the stability of low fat beef product stored frozen for six months. The data showed that there were no changes in the chemical composition as a result of the addition of antioxidants. It also showed an increase in the (E.W) values as the storage time progressed correlated by decreasing in the (WHC) values. The increment in the (E.W) and the decrease in the (WHC) were the highest among the untreated samples. The data demonstrated decreasing in the pH values and increasing in the acidity values for the treated and the untreated samples. The reduction of pH and the increment of acidity were higher in the untreated samples compared by the treated ones. TBA values increased over time for all samples. The increment was rapid for the untreated sample. The reduction rate of color for the untreated sample was higher than the treated ones followed by the green tea treated sample, while flavor value for sample treated by the green tea was the lowest value compared with the other samples. The results indicated that the use of chitosan as edible film had delayed the proliferation of aerobic plate count.

Effect of two natural antioxidants in combination with edible packaging on stability of low fat beef product stored under frozen condition