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Potential of Acacia nilotica fruit flesh extract as an anti‐oxidative and anti‐microbial agent in beef burger
Author(s) -
AlJuhaimi Fahad Y.,
Almusallam Ibrahim A.,
Mohamed Ahmed Isam A.,
Ghafoor Kashif,
Babiker Elfadil E.
Publication year - 2020
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/jfpp.14504
Subject(s) - flesh , food science , acacia , preservative , food spoilage , antioxidant , tbars , shelf life , health benefits , bacterial growth , chemistry , biology , bacteria , botany , traditional medicine , biochemistry , medicine , lipid peroxidation , genetics
This work evaluates the potential use of different concentrations (0%, 0.5%, 1%, and 2%) of Acacia nilotica fruit flesh extract (ANFFE) on beef burger quality during storage at 4°C. A. nilotica fruit flesh extracts had high phenolic content (348.13 mg GAE 100g −1 ) and antioxidant activity (89.88%). Further, ANFFE demonstrated considerable inhibition of the growth of both gram‐positive and ‐negative bacteria. The inclusion of ANFFE had no significant effect on the nutrients of meat burgers. Burgers formulated with 1% and 2% ANFFE had a lower rate of increase in thiobarbituric acid and microbial spoilage throughout the storage period. However, ANFFE significantly ( p ≤ .05) improved the cooking properties, phenolic content, and antioxidant activity of the burger. Further, overall sensory acceptability was recorded in the burger formulated with 1% ANFFE. In conclusion, ANFFE could serve as a functional component in extending the storage period and enhancing the health benefits of a beef burger. Practical applications Preserving food using natural antioxidants is an important agenda to ensure consumer safety. Meat, in general, is very sensitive to microbial and chemical changes because it is rich in nutrients. The adverse impacts of synthetic preservatives let the consumers to think about natural alternatives. Thus, in order to extend the storage period and to keep the quality of meat, new technologies for meat preservation by following a new system are associated with natural antioxidants. The present study showed the ability of Acacia fruit flesh extract to develop healthy meat products with better shelf‐life and quality.