Antioxidant, physicochemical, and sensory properties of buffalo meat patties incorporated with roselle (Hibiscus sabdariffa L.), wolfberry (Lycium barbarum L.), and beetroot (Beta vulgaris L.) purées
The present work evaluated the antioxidant, physicochemical, and sensory properties of buffalo meat patties incorporated with 2% roselle (Hibiscus sabdariffa L.), wolfberry (Lycium barbarum L.), or beetroot (Beta vulgaris L.), and chill-stored (4°C) for 11 days. 2,2-diphenyl-1-picrylhydrazyl (DPPH)...
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| Format: | Article |
| Language: | English |
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UPM Press
2022
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| Online Access: | http://psasir.upm.edu.my/id/eprint/100296/1/Antioxidant%2C%20physicochemical%2C%20and%20sensory%20properties.pdf |
| _version_ | 1796983868208709632 |
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| author | Ismail, N. A. Ab Aziz, M. F. Ismail-Fitry, M. R. |
| author_facet | Ismail, N. A. Ab Aziz, M. F. Ismail-Fitry, M. R. |
| author_sort | Ismail, N. A. |
| collection | UPM |
| description | The present work evaluated the antioxidant, physicochemical, and sensory properties of buffalo meat patties incorporated with 2% roselle (Hibiscus sabdariffa L.), wolfberry (Lycium barbarum L.), or beetroot (Beta vulgaris L.), and chill-stored (4°C) for 11 days. 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay, 2-thiobarbituric acid reactive substances (TBARS), shrinkage, cooking yield, water holding capacity, pH, colour, textural properties, and sensory evaluation of the patties were examined. Patties incorporated with roselle, wolfberry, and beetroot had increased scavenging activity, thus decreasing oxidative activity in the patties during storage. Cooking yield was improved in all treatments with significant decrease in pH in both cooked and uncooked roselleincorporated patties. No changes were observed for the texture of all samples, while roselle-incorporated patties maintained the redness after the 11th day of storage. Sensory attributes of the modified patties were acceptable to all panellists. In conclusion, the incorporation of roselle in buffalo meat patties showed more beneficial effects than the other purées tested in improving the quality of the patties while maintaining their sensory properties. |
| first_indexed | 2024-04-09T03:50:19Z |
| format | Article |
| id | upm.eprints-100296 |
| institution | Universiti Putra Malaysia |
| language | English |
| last_indexed | 2024-04-09T03:50:19Z |
| publishDate | 2022 |
| publisher | UPM Press |
| record_format | dspace |
| spelling | upm.eprints-1002962024-03-18T04:03:20Z http://psasir.upm.edu.my/id/eprint/100296/ Antioxidant, physicochemical, and sensory properties of buffalo meat patties incorporated with roselle (Hibiscus sabdariffa L.), wolfberry (Lycium barbarum L.), and beetroot (Beta vulgaris L.) purées Ismail, N. A. Ab Aziz, M. F. Ismail-Fitry, M. R. The present work evaluated the antioxidant, physicochemical, and sensory properties of buffalo meat patties incorporated with 2% roselle (Hibiscus sabdariffa L.), wolfberry (Lycium barbarum L.), or beetroot (Beta vulgaris L.), and chill-stored (4°C) for 11 days. 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay, 2-thiobarbituric acid reactive substances (TBARS), shrinkage, cooking yield, water holding capacity, pH, colour, textural properties, and sensory evaluation of the patties were examined. Patties incorporated with roselle, wolfberry, and beetroot had increased scavenging activity, thus decreasing oxidative activity in the patties during storage. Cooking yield was improved in all treatments with significant decrease in pH in both cooked and uncooked roselleincorporated patties. No changes were observed for the texture of all samples, while roselle-incorporated patties maintained the redness after the 11th day of storage. Sensory attributes of the modified patties were acceptable to all panellists. In conclusion, the incorporation of roselle in buffalo meat patties showed more beneficial effects than the other purées tested in improving the quality of the patties while maintaining their sensory properties. UPM Press 2022-02 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/100296/1/Antioxidant%2C%20physicochemical%2C%20and%20sensory%20properties.pdf Ismail, N. A. and Ab Aziz, M. F. and Ismail-Fitry, M. R. (2022) Antioxidant, physicochemical, and sensory properties of buffalo meat patties incorporated with roselle (Hibiscus sabdariffa L.), wolfberry (Lycium barbarum L.), and beetroot (Beta vulgaris L.) purées. International Food Research Journal, 29 (5). art. no. 14. 1120 - 1130. ISSN 2231-7546 http://www.ifrj.upm.edu.my/ifrj-2022-29-issue-5.html 10.47836/ifrj.29.5.14 |
| spellingShingle | Ismail, N. A. Ab Aziz, M. F. Ismail-Fitry, M. R. Antioxidant, physicochemical, and sensory properties of buffalo meat patties incorporated with roselle (Hibiscus sabdariffa L.), wolfberry (Lycium barbarum L.), and beetroot (Beta vulgaris L.) purées |
| title | Antioxidant, physicochemical, and sensory properties of buffalo meat patties incorporated with roselle (Hibiscus sabdariffa L.), wolfberry (Lycium barbarum L.), and beetroot (Beta vulgaris L.) purées |
| title_full | Antioxidant, physicochemical, and sensory properties of buffalo meat patties incorporated with roselle (Hibiscus sabdariffa L.), wolfberry (Lycium barbarum L.), and beetroot (Beta vulgaris L.) purées |
| title_fullStr | Antioxidant, physicochemical, and sensory properties of buffalo meat patties incorporated with roselle (Hibiscus sabdariffa L.), wolfberry (Lycium barbarum L.), and beetroot (Beta vulgaris L.) purées |
| title_full_unstemmed | Antioxidant, physicochemical, and sensory properties of buffalo meat patties incorporated with roselle (Hibiscus sabdariffa L.), wolfberry (Lycium barbarum L.), and beetroot (Beta vulgaris L.) purées |
| title_short | Antioxidant, physicochemical, and sensory properties of buffalo meat patties incorporated with roselle (Hibiscus sabdariffa L.), wolfberry (Lycium barbarum L.), and beetroot (Beta vulgaris L.) purées |
| title_sort | antioxidant physicochemical and sensory properties of buffalo meat patties incorporated with roselle hibiscus sabdariffa l wolfberry lycium barbarum l and beetroot beta vulgaris l purees |
| url | http://psasir.upm.edu.my/id/eprint/100296/1/Antioxidant%2C%20physicochemical%2C%20and%20sensory%20properties.pdf |
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