EVALUATION OF QUALITY AND STORAGE STABILITY OF BEEF PATTIES CONTAINING DIFFERENT LEVELS OF PEANUT (Arachis hypogaea L.) SKIN

Year 2022, , 420 - 433, 01.04.2022

Şule Bıyık , Sadettin Turhan

https://doi.org/10.15237/gida.GD21130

Abstract

The present study was conducted to evaluate the quality and storage stability of beef patties containing different levels of peanut skin (PS) during cold storage. The PS showed a high phenolic content and antioxidant capacity. The addition of PS enhanced the water holding capacity of patties while negatively affected the protein content, hardness, and chewiness. The treatment of PS decreased appearance, juiciness, and overall acceptability scores, but overall acceptability scores of beef patties containing up to 4.5% PS were similar to the negative control without PS. The incorporation of PS to beef patties at high levels (3.0, 4.5, and 6.0%) stabilized the pH, lipid oxidation, color differences, and microbial growth during the storage period. Thus, the inclusion of 4.5% PS could be recommended to prolong the shelf life of beef patties with minimal compositional and sensory changes.

Keywords

Beef patty, peanut skin, quality evaluation, storage quality

Supporting Institution

Ondokuz Mayis University Project Management Office

Project Number

PYO.MUH.1904.19.005

Thanks

This study was derived from Şule Bıyık's Master’s thesis and supported by Ondokuz Mayis University Project Management Office (PYO.MUH.1904.19.005). The authors would like to thank Ondokuz Mayis University for its financial support.

FARKLI DÜZEYLERDE YER FISTIĞI (Arachis hypogaea L.) ZARI İÇEREN SIĞIR KÖFTELERİNİN KALİTE VE DEPOLAMA STABİLİTESİNİN DEĞERLENDİRİLMESİ

Abstract

Bu çalışma, farklı düzeylerde yer fıstığı zarı (YFZ) içeren sığır köftelerinin soğuk depolama sırasında kalite ve depolama stabilitesini değerlendirmek için gerçekleştirilmiştir. YFZ, yüksek fenolik içerik ve antioksidan kapasite sergilemiştir. YFZ ilavesi köftelerin su tutma kapasitesini artırırken, protein içeriğini, sertliğini ve çiğnenebilirliğini olumsuz yönde etkilemiştir. YFZ uygulaması, görünüm, sululuk ve genel kabul edilebilirlik puanlarını azaltmış ancak %4.5'e kadar YFZ içeren köftelerin genel kabul edilebilirlik puanları, YFZ içermeyen negatif kontrole benzer bulunmuştur. Köftelere yüksek düzeylerde (%3.0, 4.5 ve 6.0) YFZ ilavesi, depolama süresince pH, lipit oksidasyonu, renk farklılıkları ve mikrobiyal gelişmeyi stabilize etmiştir. Böylece minimum düzeyde bileşimsel ve duyusal değişikliklerle sığır köftelerinin raf ömrünü uzatmak için %4.5 düzeyinde YFZ ilavesi önerilebilir.

Keywords

Sığır köftesi, yer fıstığı zarı, kalite değerlendirmesi, depolama stabilitesi

Project Number

PYO.MUH.1904.19.005

References

• Altuntas, I., Turhan, S. (2013). Effect of packaging methods on colour, lipid quality and microbial growth of beef patties enhanced with flaxseed flour. Korean J Food Sci Anim Resour, 33: 58-66, doi: 10.5851/kosfa.2013.33.1.58.
• AOAC (2000). Official methods of analysis (16th ed.). Method no. 950.46, 981.10, 960.39, and 920.153. Association of Official Analytical Chemists, Arlington, VA, USA.
• Aykin Dinçer, E., Kiliç Büyükkurt, Ö., Candal, C., Bilgiç, B.F., Erbaş, M. (2018). Investigation of the usability of retrograded flour in meatball production as a structure enhancer. Korean J Food Sci An, 38: 78-87, doi: 10.5851/kosfa.2018.38.1.78.
• Bilek, A.E., Turhan, S. (2009). Enhancement of the nutritional status of beef patties by adding flaxseed flour. Meat Sci, 82: 472-477, doi: 10.1016/j.meatsci.2009.03.002.
• Calomeni, A.V., Souza, V.B., Tulini, F.L., Thomazini, M., Ostroschi, L.C., Alencar, S.M., Massarioli, A.P., Balieiro, J.C.C., de Carvalho, R.A., Favaro-Trindade, C.S. (2017). Characterization of antioxidant and antimicrobial properties of spray-dried extracts from peanut skins. Food Bioprod Process, 105: 215-223, doi: 10.1016/j.fbp.2017.08.001.
• Campo, M.M., Nute, G.R., Hughes, S.I., Enser, M., Wood, J.D., Richardson, R.I. (2006). Flavour perception of oxidation in beef. Meat Sci, 72: 303-311, doi: 10.1016/j.meatsci.2005.07.015.
• Chuenchom, P., Swatsitang, P., Senawong, T., Jogloy, S. (2016). Antioxidant capacity and phenolic content evaluation on peanut skins from 3 peanut types. Chiang Mai J Sci, 43: 123-137.
• Danowska-Oziewicz, M., Kurp, L. (2017). Physicochemical properties, lipid oxidation and sensory attributes of pork patties with lupin protein concentrate stored in vacuum, modified atmosphere and frozen state. Meat Sci, 131: 158-165, doi: 10.1016/j.meatsci.2017.05.009.
• Fernandez-Lopez, J., Zhi, N., Aleson-Carbonell, L., Perez-Alvarez, J.A., Kuri, V. (2005). Antioxidant and antibacterial activities of natural extracts: Application in beef meatballs. Meat Sci, 69: 371-380, doi: 10.1016/j.meatsci.2004.08.004.
• Gao, X., Björk, L., Trajkovski, V., Uggla, M. (2000). Evaluation of antioxidant actives of rosehip ethanol extracts in different test systems. J Agric Food Chem, 80: 2021-2027, doi: 10.1002/1097-0010(200011)80:14<2021::AID-JSFA745>3.0.CO;2-2.
• Ikhlas, B., Huda, N., Ismail, N. (2012). Effect of Cosmos caudatus, Polygonum minus and BHT on physical properties, oxidative process, and microbiology growth of quail meatball during refrigeration storages. J Food Process Preserv, 36: 55-66, doi: 10.1111/j.1745-4549.2011.00552.x.
• Juntachote, T., Berghofer, E., Siebenhandl, S., Bauer, F. (2006). The oxidative properties of Holy basil and Galangal in cooked ground pork. Meat Sci, 72: 446-456, doi: 10.1016/j.meatsci.2005.08.009.
• Lorenzo, J.M., Munekata, P.E.S., Sant'Ana, A.S., Carvalho, R.B., Barba, F.J., Toldrá, F., Mora, L., Trindade, M.A. (2018). Main characteristics of peanut skin and its role for the preservation of meat products. Trends Food Sci Technol, 77: 1-10, doi: 10.1016/j.tifs.2018.04.007.
• Ma, Y., Kerr, W.L., Swanson, R.B., Hargrove, J.L., Pegg, R.B. (2014). Peanut skins-fortified peanut butters: Effect of processing on the phenolics content, fibre content and antioxidant activity. Food Chem, 145: 883-891, doi: 10.1016/j.foodchem.2013.08.125.
• Munekata, P.E.S., Calomeni, A.V., Rodrigues, C.E.C., Favaro-Trindade, C.S., Alencar, S.M., Trindade, M.A. (2015). Peanut skin extract reduces lipid oxidation in cooked chicken patties. Poult, 94: 442-446, doi: 10.3382/ps/pev005.
• Munekata, P.E.S., Fernandes, R.P.P., Melo, M.P., Trindade, M.A., Lorenzo, J.M. (2016). Influence of peanut skin extract on shelf-life of sheep patties. Asian Pac J Trop Biomed, 6: 586-596, doi: 10.1016/j.apjtb.2016.05.002.
• Nakajima, J., Tanaka, I., Seo, S., Yamazaki, M., Saito, K. (2004). LC/PDA/ESI-MS profiling and radical scavenging activity of anthocyanins in various berries. J Biomed Biotechnol, 5: 241-247, doi: 10.1155/S1110724304404045.
• O’Keefe, S.F., Wang, H. (2006). Effects of peanut skin extract on quality and storage stability of beef products. Meat Sci, 73: 278-286, doi: 10.1016/j.meatsci.2005.12.001.
• Öztürk, T., Turhan, S. (2020). Physicochemical properties of pumpkin (Cucurbita pepo L.) seed kernel flour and its utilization in beef meatballs as a fat replacer and functional ingredient. J Food Process Preserv, 44(9): e14695, doi: 10.1111/jfpp.14695.
• Öztan, A., Vural, H. (1993). A study on the changes of water holding capacity and the free water proportion of beef. J Food, 18: 29-33 [in Turkish].
• Prommachart, R., Belem, T.S., Uriyapongson, S., Rayas-Duarte, P., Uriyapongson, J., Ramanathan, R. (2020). The effect of black rice water extract on surface color, lipid oxidation, microbial growth, and antioxidant activity of beef patties during chilled storage. Meat Sci, 164: 108091, doi: 10.1016/j.meatsci.2020.108091.
• Ran, M., Chen, C., Li, C., He, L., Zeng, X. (2020). Effects of replacing fat with Perilla seed on the characteristics of meatballs. Meat Sci, 161: 107995, doi: 10.1016/j.meatsci.2019.107995.
• Serdaroğlu, M., Kavuşan, H.S., İpek, G., Öztürk, B. (2018). Evaluation of the quality of beef patties formulated with dried pumpkin pulp and seed. Korean J Food Sci Anim Resour, 38: 1-13, doi: 10.5851/kosfa.2018.38.1.001
• Shahidi, F., Naczk, M. (2004). Phenolics in food and nutraceuticals. 2nd Edition, CRC Press, Washington, DC, 576 p.
• Shimizu-Ibuka, A., Udagawa, H., Kobayashi-Hattori, K., Mura, K., Tokue, C., Takita, T., Arai, E. (2009). Hypocholesterolemic effect of peanut skin and its fractions: A case record of rats fed on a high-cholesterol diet. Biosci Biotechnol Biochem, 73: 205-208, doi: 10.1271/bbb.80539.
• Singleton, V.L., Rossi, J.A. (1965). Colorimetry of total phenolic with phosphomolybdic and phosphotungstic acid reagent. Am J Enol Viticult, 16: 144-158.
• Tang, S., Sheehan, D., Buckley, D.J., Morrissey, P.A., Kerry, J.P. (2001). Anti-oxidant activity of added tea catechins on lipid oxidation of raw minced red meat, poultry and fish muscle. Int J Food Sci Technol, 36: 685-692, doi: 10.1046/j.1365-2621.2001.00497.x.
• Tarladgis, B.G., Watts, B.M., Younathan, M.T. (1960). A distillation method for the quantitative determination of malonaldehyde in rancid foods. J Am Oil Chem Soc, 37: 44-48.
• Turhan, S., Sagir, I., Ustun, N. S. (2005). Utilization of hazelnut pellicle in low-fat beef burgers. Meat Sci, 71: 312-316, doi: 10.1016/j.meatsci.2005.03.027.
• Turhan, S., Yazici, F., Saricaoglu, F.T., Mortas, M., Genccelep, H. (2014). Evaluation of the nutritional and storage quality of meatballs formulated with bee pollen. Korean J Food Sci An, 34: 423-433, doi: 10.5851/kosfa.2014.34.4.423.
• Turhan, S., Saricaoglu, F.T., Mortas, M., Yazici, F., Genccelep, H. (2017). Evaluation of color, lipid oxidation and microbial quality in meatballs formulated with bee pollen during frozen storage. J Food Process Preserv, 41: e12916, doi: 10.1111/jfpp.12916.
• Yılmaz, I. (2005). Physicochemical and sensory characteristics of low fat meatballs with added wheat bran. J Food Eng, 69: 369-373, doi: 10.1016/j.jfoodeng.2004.08.028.
• Yu, J., Ahmedna, M., Goktepe, I., Dai, J. (2006). Peanut skin procyanidins: Composition and antioxidant activities as affected by processing. J Food Compos Anal, 19: 364-371, doi: 10.1016/j.jfca.2005.08.003.
• Yu, J., Ahmedna, M., Goktepe, I. (2010). Potential of peanut skin phenolic extract as antioxidative and antibacterial agent in cooked and raw ground beef. Int J Food Sci Technol, 45: 1337-1344, doi: 10.1111/j.1365-2621.2010.02241.x.
• Zhang, H., Liang, Y., Li, X., Kang, H. (2020). Antioxidant extract from cauliflower leaves effectively improve the stability of pork patties during refrigerated storage. J Food Process Preserv, 44: e14510, doi: 10.1111/jfpp.14510.