Impact of gamma irradiation and poppy seed extract on quality and storage stability of beef patties
The present research was conducted to measure the impact of poppy seed extract (PSE) and gamma irradiation on the storage stability and antioxidant profile of beef patties during storage at different packaging. Different doses of gamma irradiation (2.5 kGy and 5 kGy) were applied alone and with comb...
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| Format: | Article |
| Language: | English |
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Taylor & Francis Group
2023-09-01
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| Series: | International Journal of Food Properties |
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| Online Access: | https://www.tandfonline.com/doi/10.1080/10942912.2023.2228512 |
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| author | Zubia Asghar Muhammad Sajid Arshad Waseem Khalid Farhan Saeed Ali Imran Hafiz Ansar Rasul Suleria |
| author_facet | Zubia Asghar Muhammad Sajid Arshad Waseem Khalid Farhan Saeed Ali Imran Hafiz Ansar Rasul Suleria |
| author_sort | Zubia Asghar |
| collection | DOAJ |
| description | The present research was conducted to measure the impact of poppy seed extract (PSE) and gamma irradiation on the storage stability and antioxidant profile of beef patties during storage at different packaging. Different doses of gamma irradiation (2.5 kGy and 5 kGy) were applied alone and with combination of 2% PSE. The PSE enriched beef patties were packed (aerobically and vacuum) and kept at refrigeration temperature. The results show that higher value of TBARS and POV was found in 5 kGy aerobically packed samples at 14 day, while the lower value of TVBN was observed in 0 kGy+PSE2% at 0 day. However, the lower value of TBARS, POV and TBVN was found in vacuum packed samples (0kGy +2%PSE) at 0 day. The higher total phenolic contents, ferric reducing antioxidant power and DPPH value were found in 0kGy +2%PSE and lower value was found in samples (5 kGy). The microbial results were observed to decrease with the increase in dose of gamma radiation. The significant changes were observed in the hunter color and sensory attributes of beef patties on different treatment at storage intervals under vacuum and aerobic packaging. Conclusively, PSE, gamma irradiation and both packaging is improved the quality, stability and antioxidants profile of enriched patties. |
| format | Article |
| id | doaj-art-acc9a310b71a48eea6ad6ef3a96e1a1f |
| institution | Kabale University |
| issn | 1094-2912 1532-2386 |
| language | English |
| publishDate | 2023-09-01 |
| publisher | Taylor & Francis Group |
| record_format | Article |
| series | International Journal of Food Properties |
| spelling | doaj-art-acc9a310b71a48eea6ad6ef3a96e1a1f2025-01-02T10:41:34ZengTaylor & Francis GroupInternational Journal of Food Properties1094-29121532-23862023-09-012611645166210.1080/10942912.2023.2228512Impact of gamma irradiation and poppy seed extract on quality and storage stability of beef pattiesZubia Asghar0Muhammad Sajid Arshad1Waseem Khalid2Farhan Saeed3Ali Imran4Hafiz Ansar Rasul Suleria5Department of Food Science, Faculty of Life Sciences, Government College University, Faisalabad, PakistanDepartment of Food Science, Faculty of Life Sciences, Government College University, Faisalabad, PakistanUniversity Institute of Food Science and Technology, The University of Lahore, Lahore, PakistanDepartment of Food Science, Faculty of Life Sciences, Government College University, Faisalabad, PakistanDepartment of Food Science, Faculty of Life Sciences, Government College University, Faisalabad, PakistanSchool of Agriculture and Food, The University of Melbourne, Melbourne, AustraliaThe present research was conducted to measure the impact of poppy seed extract (PSE) and gamma irradiation on the storage stability and antioxidant profile of beef patties during storage at different packaging. Different doses of gamma irradiation (2.5 kGy and 5 kGy) were applied alone and with combination of 2% PSE. The PSE enriched beef patties were packed (aerobically and vacuum) and kept at refrigeration temperature. The results show that higher value of TBARS and POV was found in 5 kGy aerobically packed samples at 14 day, while the lower value of TVBN was observed in 0 kGy+PSE2% at 0 day. However, the lower value of TBARS, POV and TBVN was found in vacuum packed samples (0kGy +2%PSE) at 0 day. The higher total phenolic contents, ferric reducing antioxidant power and DPPH value were found in 0kGy +2%PSE and lower value was found in samples (5 kGy). The microbial results were observed to decrease with the increase in dose of gamma radiation. The significant changes were observed in the hunter color and sensory attributes of beef patties on different treatment at storage intervals under vacuum and aerobic packaging. Conclusively, PSE, gamma irradiation and both packaging is improved the quality, stability and antioxidants profile of enriched patties.https://www.tandfonline.com/doi/10.1080/10942912.2023.2228512Poppy seed extractGamma irradiationPhysicochemical assayBeef patties |
| spellingShingle | Zubia Asghar Muhammad Sajid Arshad Waseem Khalid Farhan Saeed Ali Imran Hafiz Ansar Rasul Suleria Impact of gamma irradiation and poppy seed extract on quality and storage stability of beef patties International Journal of Food Properties Poppy seed extract Gamma irradiation Physicochemical assay Beef patties |
| title | Impact of gamma irradiation and poppy seed extract on quality and storage stability of beef patties |
| title_full | Impact of gamma irradiation and poppy seed extract on quality and storage stability of beef patties |
| title_fullStr | Impact of gamma irradiation and poppy seed extract on quality and storage stability of beef patties |
| title_full_unstemmed | Impact of gamma irradiation and poppy seed extract on quality and storage stability of beef patties |
| title_short | Impact of gamma irradiation and poppy seed extract on quality and storage stability of beef patties |
| title_sort | impact of gamma irradiation and poppy seed extract on quality and storage stability of beef patties |
| topic | Poppy seed extract Gamma irradiation Physicochemical assay Beef patties |
| url | https://www.tandfonline.com/doi/10.1080/10942912.2023.2228512 |
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