title: Physicochemical, microbiological and sensory evaluation of beef patties incorporated with destoned olive cake powder.
abstract: The biological efficacy of different concentrations (2%, 4%, and 6%) of destoned olive cake (DOC) as improvers of the quality, storability, and safety of beef patties was investigated. Increasing the percentage of DOC in the patties improved (P≤0.05) the protein and fat contents, cooking yield, moisture and fat retention, total phenolic, and DPPH radical scavenging activity, while the dimensional shrinkage and TBARS showed a progressive reduction. The pH of the patties decreased gradually with the storage time. DOC-incorporated patties showed significantly (P≤0.05) lower total plate count than untreated. Surface color values of raw beef patties were decreased gradually with the storage time. Throughout the storage period, all the sensory traits of non-formulated patties were significantly (P≤0.05) reduced, whereas the formulated patties revealed considerable stability of all characters. Overall, this study identified antioxidant and antimicrobial potentiality of DOC, which could pave the way for its use as an extender of the shelf life of the patties.
authors.affiliation: Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, P.O. Box 2460, Riyadh 11451, Saudi Arabia.
authors.forename: Majed D
authors.initials: MD
authors.lastname: Hawashin
authors.affiliation: Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, P.O. Box 2460, Riyadh 11451, Saudi Arabia.
authors.forename: Fahad
authors.initials: F
authors.lastname: Al-Juhaimi
authors.affiliation: Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, P.O. Box 2460, Riyadh 11451, Saudi Arabia.
authors.forename: Isam A Mohamed
authors.initials: IAM
authors.lastname: Ahmed
authors.affiliation: Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, P.O. Box 2460, Riyadh 11451, Saudi Arabia.
authors.forename: Kashif
authors.initials: K
authors.lastname: Ghafoor
authors.affiliation: Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, P.O. Box 2460, Riyadh 11451, Saudi Arabia. Electronic address: elfadilbabiker@yahoo.com.
authors.forename: Elfadil E
authors.initials: EE
authors.lastname: Babiker
mesh_terms: D000818:Animals; D000975:Antioxidants; D002417:Cattle; D003296:Cooking; D004041:Dietary Fats / Q000032:analysis; D004044:Dietary Proteins / Q000032:analysis; D005519:Food Preservation; D061353:Food Storage; D006863:Hydrogen-Ion Concentration; D031658:Olea; D011208:Powders; D000069466:Red Meat / Q000032:analysis* / Q000382:microbiology* / Q000592:standards; D017392:Thiobarbituric Acid Reactive Substances / Q000032:analysis
chemical_list: D000975:Antioxidants; D004041:Dietary Fats; D004044:Dietary Proteins; D011208:Powders; D017392:Thiobarbituric Acid Reactive Substances
keywords: Antimicrobial; Beef patties; Natural antioxidant; Olive cake; Total phenolic