Effect of Supercritical CO2 Extraction of Nigella sativa Seeds in the Formulation of Beef Patties to Enhance the Lipid Stability and Sensory Characteristics

The oxidative stability of beef burgers containing Nigella sativa Super critical CO2 extraction (SC-NSX) and Roasted Nigella sativa Super critical CO2 extraction (SC-roasted NSX) was compared to that of commercial-grade green tea extract (GTE) as a positive control before being stored at -18°C for up to three months. While stored at – 18°C for 3 months, the chemical composition, TBARS, protein oxidation, proximate, cooking yield, pH, colour, and textural qualities and sensory qualities were evaluated. Incorporation of natural antioxidants, on the other hand, resulted in a significant (P 0.05) reduction in TBARS (58–62%) and protein oxidation (31–45%) as compared to control. Furthermore, a significant improvement (P 0.05) in cooking yield and textural features was found and recognised in terms of sensory features. Incorporating NSX and GTE into beef patties had no significant effect on sensory appeal, proximate composition, pH, or colour of the patties (P > 0.05).

Author(s) Details

Boshra Varastegani
Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, 11800 Pulau Pinang, Malaysia and Centro de Engenharia Biológica, Universidade do Minho Campus de Gualtar, 4710-057 Braga, Portugal.

Muhammad Lubowa
Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, 11800 Pulau Pinang, Malaysia.

José António Teixeira
Centro de Engenharia Biológica, Universidade do Minho Campus de Gualtar, 4710-057 Braga, Portugal.

Azhar Mat Easa
Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, 11800 Pulau Pinang, Malaysia.

View Book :- https://stm.bookpi.org/CRAFS-V5/article/view/1131

Leave a Reply

Your email address will not be published. Required fields are marked *