Lipid Oxidation, Color Changes, and Microbiological Quality of Frozen Beef Burgers Incorporated with Shirazi Thyme, Cinnamon, and Rosemary Extracts

Table 2

Thiobarbituric acid reactive substances (TBARS) values (mg malonaldehyde per kg) of beef burger during frozen storage at −18°C.

Sample	Storage period (days)
	0	15	30	45	60
Control	0.12 ± 0.01	0.15 ± 0.02	0.20 ± 0.02	0.23 ± 0.01	0.41 ± 0.04
BHT	0.10 ± 0.01	0.13 ± 0.01	0.15 ± 0.02	0.18 ± 0.01	0.23 ± 0.02
Cinnamon extract	0.11 ± 0.01	0.13 ± 0.01	0.16 ± 0.01	0.17 ± 0.02	0.24 ± 0.02
Rosemary extract	0.11 ± 0.01	0.13 ± 0.02	0.17 ± 0.02	0.19 ± 0.02	0.22 ± 0.02
Shirazi thyme extract	0.12 ± 0.01	0.14 ± 0.02	0.17 ± 0.02	0.18 ± 0.01	0.26 ± 0.02

Data represent averages of three independent repeats ± standard errors.