Lipid Oxidation, Color Changes, and Microbiological Quality of Frozen Beef Burgers Incorporated with Shirazi Thyme, Cinnamon, and Rosemary Extracts
Table 1
Effect of addition of Shirazi thyme, cinnamon, and rosemary extracts and BHT on , , ,and values of raw beef burgers during frozen storage at −18°C.
Parameter
Sample
Storage period (days)
0
15
30
45
60
Control
60.33 0.88 g
58.00 0.58 hi
71.33 0.34 abc
71.67 0.34 ab
72.67 0.67 a
BHT
58.67 0.88 ghi
57.33 0.34 i
68.33 0.34 de
69.33 0.34 cd
70.67 0.67 abc
Cinnamon extract
60.33 0.67 g
54.33 0.34 j
59.67 0.67 gh
65.33 0.67 f
68.00 0.58 de
Rosemary extract
57.33 0.34 i
54.33 0.82 i
69.67 0.88 bcd
71.33 0.88 abc
71.67 0.34 ab
Shirazi thyme extract
57.33 1.46 i
56.67 0.67 i
57.00 0.58 i
67.00 0.58 ef
68.33 0.67 de
Control
11.33 0.34 a
8.33 0.34 de
8.33 0.34 de
7.67 0.34 ef
6.67 0.34 fgh
BHT
11.00 0.58 ab
6.67 0.34 fgh
7.67 0.67 ef
7.00 0.58 fg
6.67 0.34 fgh
Cinnamon extract
9.33 0.34 cd
7.33 0.34 efg
6.67 0.34 fgh
5.67 0.34 hij
5.33 0.34 ijk
Rosemary extract
11.67 0.34 a
5.33 0.34 ijk
5.33 0.34 ijk
4.67 0.34 jk
4.33 0.34 k
Shirazi thyme extract
10.00 0.58
6.67 0.34 fgh
6.33 0.34 ghi
5.67 0.34 hij
5.33 0.34 ijk
Control
23.33 0.34 kl
25.00 0.58 ij
32.33 0.34 bc
32.67 0.67 b
34.00 0.58 a
BHT
22.33 0.34 lmn
23.33 0.34 kl
31.00 0.58 cd
31.33 0.67 bcd
31.67 0.67 bcd
Cinnamon extract
21.67 0.34 mno
22.67 0.34 lm
25.33 0.34 ij
26.00 0.58 i
27.67 0.34 h
Rosemary extract
20.33 0.340
21.00 0.58 no
29.00 0.58 fgh
30.67 0.34 de
31.33 0.67 bcd
Shirazi thyme extract
23.00 0.00 klm
24.33 0.34 jk
28.33 0.34 gh
29.33 0.34 efg
30.33 0.34 def
Control
0.00 0.00 f
17.00 0.25 a
BHT
2.72 0.69 e
14.09 0.18 bc
Cinnamon extract
2.82 0.72 e
10.78 0.95 d
Rosemary extract
4.42 1.04 e
15.59 1.02 ab
Shirazi thyme extract
3.54 0.30 e
12.29 0.80 cd
Data represent averages of three independent repeats standard errors. Means with different letters are significantly different (). For each storage time, the color difference () was calculated by comparing the color attributes of different formulations with those of control sample.
