Effects of Adding Clove (Syzygium aromaticum L.) Seed Extract on Oxidative Stability, Microbial Activity, and Sensory Attributes in Beef Patties During Refrigerated Storage
The study investigated the impact of clove seed extract (CSE) at concentrations of 0.20, 0.25, and 0.30% on the oxidative stability, microbial activity, and sensory quality of beef patties stored at 4°C for 10 days. The extract was obtained using ethanol (70%) and incorporated into the patties. Lip...
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Sulaimani Polytechnic University
2024-12-01
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| Series: | Kurdistan Journal of Applied Research |
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| Online Access: | https://www.kjar.spu.edu.iq/index.php/kjar/article/view/978 |
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| author | Bestoon Hassan Ahmed Naska Abdulqadir Mohammed Mohammed |
| author_facet | Bestoon Hassan Ahmed Naska Abdulqadir Mohammed Mohammed |
| author_sort | Bestoon Hassan Ahmed |
| collection | DOAJ |
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The study investigated the impact of clove seed extract (CSE) at concentrations of 0.20, 0.25, and 0.30% on the oxidative stability, microbial activity, and sensory quality of beef patties stored at 4°C for 10 days. The extract was obtained using ethanol (70%) and incorporated into the patties. Lipid oxidation was assessed through malondialdehyde (MDA) levels, microbial counts (aerobic plate count, coliform, and Pseudomonas spp. were recorded, and sensory evaluation measured color, taste, and overall acceptance. Results highlighted the effectiveness of 0.30% CSE in significantly reducing MDA levels, with values of 0.606 mg/kg compared to 0.657 mg/kg in the control group on Day 10. Microbial growth was inhibited in a concentration-dependent manner; for instance, aerobic plate counts decreased from 5.31 to 4.68 Log10 colony forming unit (CFU)/g, and coliform counts declined from 2.92 to 2.57 Log10 CFU/g at 0.30% CSE. Pseudomonas spp. also showed reduced numbers, stabilizing the patties' microbial quality. Sensory tests revealed that CSE-treated patties retained better color, flavor, and acceptability over time than untreated samples. Overall, the study concluded that 0.30% CSE significantly improved oxidative stability, inhibited microbial activity, and preserved sensory quality, thereby enhancing the shelf life of beef patties. These findings suggest that clove seed extract can serve as a natural, effective alternative to synthetic preservatives, promoting both product safety and consumer appeal.
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| format | Article |
| id | doaj-art-2ff418fb03c0498c95d3ca594fca3c57 |
| institution | Kabale University |
| issn | 2411-7684 2411-7706 |
| language | English |
| publishDate | 2024-12-01 |
| publisher | Sulaimani Polytechnic University |
| record_format | Article |
| series | Kurdistan Journal of Applied Research |
| spelling | doaj-art-2ff418fb03c0498c95d3ca594fca3c572025-02-11T20:59:44ZengSulaimani Polytechnic UniversityKurdistan Journal of Applied Research2411-76842411-77062024-12-019210.24017/science.2024.2.10Effects of Adding Clove (Syzygium aromaticum L.) Seed Extract on Oxidative Stability, Microbial Activity, and Sensory Attributes in Beef Patties During Refrigerated StorageBestoon Hassan Ahmed0https://orcid.org/0000-0002-6269-498XNaska Abdulqadir Mohammed Mohammed 1https://orcid.org/0009-0001-4338-0213 Animal Resources, College of Agriculture Engineering Sciences, Salahaddin University, Erbil, IraqDepartment of Food science and quality control, College of Agricultural Engineering Science, University of Sulaimani, Sulaymaniyah, Iraq The study investigated the impact of clove seed extract (CSE) at concentrations of 0.20, 0.25, and 0.30% on the oxidative stability, microbial activity, and sensory quality of beef patties stored at 4°C for 10 days. The extract was obtained using ethanol (70%) and incorporated into the patties. Lipid oxidation was assessed through malondialdehyde (MDA) levels, microbial counts (aerobic plate count, coliform, and Pseudomonas spp. were recorded, and sensory evaluation measured color, taste, and overall acceptance. Results highlighted the effectiveness of 0.30% CSE in significantly reducing MDA levels, with values of 0.606 mg/kg compared to 0.657 mg/kg in the control group on Day 10. Microbial growth was inhibited in a concentration-dependent manner; for instance, aerobic plate counts decreased from 5.31 to 4.68 Log10 colony forming unit (CFU)/g, and coliform counts declined from 2.92 to 2.57 Log10 CFU/g at 0.30% CSE. Pseudomonas spp. also showed reduced numbers, stabilizing the patties' microbial quality. Sensory tests revealed that CSE-treated patties retained better color, flavor, and acceptability over time than untreated samples. Overall, the study concluded that 0.30% CSE significantly improved oxidative stability, inhibited microbial activity, and preserved sensory quality, thereby enhancing the shelf life of beef patties. These findings suggest that clove seed extract can serve as a natural, effective alternative to synthetic preservatives, promoting both product safety and consumer appeal. https://www.kjar.spu.edu.iq/index.php/kjar/article/view/978Clove seed extractLipid oxidationMicrobial inhibitionSensory qualityBeef pattiesNatural preservative |
| spellingShingle | Bestoon Hassan Ahmed Naska Abdulqadir Mohammed Mohammed Effects of Adding Clove (Syzygium aromaticum L.) Seed Extract on Oxidative Stability, Microbial Activity, and Sensory Attributes in Beef Patties During Refrigerated Storage Kurdistan Journal of Applied Research Clove seed extract Lipid oxidation Microbial inhibition Sensory quality Beef patties Natural preservative |
| title | Effects of Adding Clove (Syzygium aromaticum L.) Seed Extract on Oxidative Stability, Microbial Activity, and Sensory Attributes in Beef Patties During Refrigerated Storage |
| title_full | Effects of Adding Clove (Syzygium aromaticum L.) Seed Extract on Oxidative Stability, Microbial Activity, and Sensory Attributes in Beef Patties During Refrigerated Storage |
| title_fullStr | Effects of Adding Clove (Syzygium aromaticum L.) Seed Extract on Oxidative Stability, Microbial Activity, and Sensory Attributes in Beef Patties During Refrigerated Storage |
| title_full_unstemmed | Effects of Adding Clove (Syzygium aromaticum L.) Seed Extract on Oxidative Stability, Microbial Activity, and Sensory Attributes in Beef Patties During Refrigerated Storage |
| title_short | Effects of Adding Clove (Syzygium aromaticum L.) Seed Extract on Oxidative Stability, Microbial Activity, and Sensory Attributes in Beef Patties During Refrigerated Storage |
| title_sort | effects of adding clove syzygium aromaticum l seed extract on oxidative stability microbial activity and sensory attributes in beef patties during refrigerated storage |
| topic | Clove seed extract Lipid oxidation Microbial inhibition Sensory quality Beef patties Natural preservative |
| url | https://www.kjar.spu.edu.iq/index.php/kjar/article/view/978 |
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