Biopreservative efficacy of grape (Vitis vinifera) and clementine mandarin orange (Citrus reticulata) by-product extracts in raw ground beef patties

Thandikhaya Bambeni, Tawanda Tayengwa, Obert C. Chikwanha, Marena Manley, Pieter A. Gouws, Jeannine Marais, Olaniyi A. Fawole, Cletos Mapiye

Research output: Contribution to journalArticlepeer-review

21 Citations (Scopus)

Abstract

Beef patties were treated with 450 μg/g of extracts from grape (Vitis vinifera) seeds (GSE), pomace (GPE) or orange (Citrus reticulata) pomace (OPE) and compared to negative (no extract; CTR) and positive (sodium metabisulphite; SMB) controls for their effect on colour, lipid and protein oxidation and bacterial growth under simulated retail display conditions (4 °C) for 9 d, and sensory quality. Antioxidant activity and redness of beef patties increased in the order of CTR < OPE = GPE < GSE < SMB. The order of thiobarbituric acid reactive substances and carbonyl values were CTR > GPE = OPE > GSE > SBM, while that of bacterial counts were CTR > GSE = GPE > OPE > SMB. Retail display period had significant effect on all the shelf-life parameters. Overall, intensity of aroma, beef-like aroma and flavour in beef patties were highest in OPE. Results suggested that GSE and OPE could be commercially valorised as natural antioxidants and antibacterials in beef patties, respectively.

Original languageEnglish
Article number108609
JournalMeat Science
Volume181
DOIs
Publication statusPublished - Nov 2021

Keywords

  • Antimicrobial
  • Antioxidant
  • Bioactive phytochemicals
  • Fruit by-products
  • Sensory evaluation

ASJC Scopus subject areas

  • Food Science

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