The effects of natural antioxidants on colour, lipid stability and sensory evaluation of fresh beef patties stored at 4oC

The effects of rosemary extract, chitosan and carnosine, added individually or in combination, on colour, lipid stability and sensory attributes of beef patties were investigated. All samples were stored for up to 15 days at 4 ± 1 oC. Surface colour (Hunter L*, a* and b* values), and lipid oxidation (2-thiobarbituric acid reactive substances) were measured on days 0, 1, 3, 6, 9, 12 and 15 of storage for raw beef patties. While, sensory attributes (odour, colour, texture, taste and overall acceptability) were carried out on cooked beef patties after 0, 3, 6, 9, 12 and 15 days of storage. The obtained results showed that addition of tested antioxidants, individually or in combination, significantly (p < 0.05) affected colour, lipid stability and sensory attributes compared to control during storage. Chitosan and its combinations with either rosemary extract or carnosine, and especially the former combination, showed the most intense red colour (p < 0.05) when compared to rosemary extract, carnosine or the control. Also, results showed that the combination of rosemary extract with chitosan provided the best antioxidative protection with regard to meat deterioration, indicating a possible synergistic effect.