IMPROVING OXIDATIVE STABILITY OF BEEF BURGERS UNDER CHILLED
STORAGE USING CEREAL GRAIN FRACTIONS
Bolbol Ramadan Ramadan, Mohamed Abdel-Hamid Sorour, Mohamed Ali Kelany
This paper studied the addition of cereal grain fractions as natural antioxidants source to improving the oxidative stability of beef burgers. The %DPPH scavenging activity of cereal grain fractions added in the chilled storage beef burgers demonstrate that the sorghum milling fractions recorded the highest antioxidants activity (37.28-50.52%) compared with other studied milling fractions. The ability to scavenge DPPH radicals by fractions was in the order of coarse bran > fine bran > whole grain > flour, for all studied samples. Peroxide values (PV) had gradually increased during chilling storage at 5±2°C for 15 days. The highest levels of PV varied from 13.32 to 20.92 (m. equv./kg fat) after 6 days of chilling storage for all studied beef burgers except the sample with sorghum coarse bran formulas, the highest level was 14 m. equv./kg fat after only 3 days of storage. Thiobarbituric acid (TBA) values of beef burgers increased throughout storage up to 9 days then decreased with the end of storage periods. This investigation was carried out to study the possibility of using some cereal milling fractions as natural antioxidants led to improve the oxidative stability of beef burgers. Sensory evaluation demonstrated that taste, odor, appearance and general acceptability of all tested meat burgers has not significant changes compared with control.
Key words: oxidative stability, cereal fractions, PV, TBA, burger, sensorial characteristics