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EFFECTS OF LYOPHILIZED WATER EXTRACT OF SATUREJA HORTENSIS ON THE SHELF LIFE AND QUALITY PROPERTIES OF GROUND BEEF
Author(s) -
AKSU MUHAMMET IRFAN,
ÖZER HAKAN
Publication year - 2013
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.2012.00716.x
Subject(s) - psychrotrophic bacteria , shelf life , mesophile , food science , food spoilage , thiobarbituric acid , chemistry , lipid oxidation , antioxidant , satureja , bacterial growth , antimicrobial , tbars , biology , bacteria , lipid peroxidation , biochemistry , essential oil , organic chemistry , genetics
Summer savory ( Satureja hortensis L.) can be used for the preservation and/or extension of the shelf life of raw and processed foods owing to its antioxidant and antimicrobial activities. In this study, the effects of different concentrations of lyophilized water extract of S. hortensis (LSHWE) on the shelf life of ground beef were investigated. Ground beef was treated with various concentrations of LSHWE (i.e., 0, 100, 250 and 500 ppm) and stored at 4 ± 0.5C for 72 h. LSHWE concentrations had statistically significant effects on the microbial counts. In ground beef samples treated with LSHWE, mesophilic, psychrotrophic, Pseudomonas and Enterobacteriaceae decreased. Different LSHWE concentrations had also significant effects on pH. Lipid oxidation decreased, depending on LSHWE concentrations, and 500 ppm of LSHWE gave the lowest thiobarbituric acid reactive substance values, with 11.57 ± 4.07 µmol malonaldehyde/kg at the end of storage. LSHWE levels had also significant effects on color values ( L *, a * and b *) of the ground beef. PRACTICAL APPLICATIONS The consumption of ground beef is popular worldwide, but ground beef is more susceptible to lipolytic reactions and to microbial spoilage because of its larger surface area compared with other fresh meat products. These can lead to a shorter shelf life with potential risks for human health during storage at low temperature. The counts of spoilage bacteria such as Pseudomonas and psychrotrophic in the ground beef can be suppressed, and lipid oxidation can be decreased using natural antimicrobial and antioxidant agents. Our study has clearly shown that preservation of ground beef using lyophilized Satureja hortensis L. water extract leads to shelf life longer than that of normal ground beef during storage at 4 ± 0.5C for 72 h.