Utilization of spray-dried raspberry powder as a natural additive to improve oxidative stability, microbial quality and overcome the perception of discoloration in vacuum-packed ground beef during chilled storage

The present study was conducted to determine the effects of spray-dried raspberry powder (SDRP) (CONTROL, 1.0%, 2.0%, and 3.0%) as a natural antioxidant, antimicrobial, and colorant on physicochemical properties, lipid oxidation, discoloration, and microbial quality of vacuum-packed (VP) ground beef...

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Bibliographic Details
Published in:Meat science 2023-03, Vol.197, p.109072-109072, Article 109072
Main Authors: Aksu, Muhammet İrfan, Turan, Emre, Gülbandılar, Aysel, Tamtürk, Faruk
Format: Article
Language:English
Subjects:
Animals
Cattle
Discoloration
Food Packaging - methods
Ground beef
Lipids
Microbial quality
Oxidative stability
Oxidative Stress
Perception
Powders
Red raspberry
Rubus
Shelf life
Spray-dried
Thiobarbituric Acid Reactive Substances
Vacuum
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Summary:The present study was conducted to determine the effects of spray-dried raspberry powder (SDRP) (CONTROL, 1.0%, 2.0%, and 3.0%) as a natural antioxidant, antimicrobial, and colorant on physicochemical properties, lipid oxidation, discoloration, and microbial quality of vacuum-packed (VP) ground beef during chilled storage at 2 ± 0.5 °C for 18 days. By incorporating SDRP into VP ground beef pH, lipid oxidation (TBARS), lightness, and hue angle (h°) values decreased (P 
ISSN:0309-1740
1873-4138
DOI:10.1016/j.meatsci.2022.109072