Incorporating essential oils of marjoram and rosemary in the formulation of beef patties manufactured with mechanically deboned poultry meat to improve the lipid stability and sensory attributes

Incorporating essential oils of marjoram and rosemary in the formulation of beef patties manufactured with mechanically deboned poultry meat to improve the lipid stability and sensory attributes

The effect of addition of essential oils of marjoram (Origanum marjorana L.) and rosemary (Rosmarinus officinalis L.) at concentration of 200 mg/kg to beef patties formulated with 200 g/kg mechanically deboned poultry meat (MDPM) was studied. The proximate composition, lipid oxidation, sensory chara...

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Veröffentlicht in:Food science & technology 2012-01, Vol.45 (1), p.79-87
Hauptverfasser: Mohamed, Hussein M.H., Mansour, Hayam A.
Format: Artikel
Sprache:eng
Schlagworte:
Aroma and flavouring agent industries
Beef patties
Biological and medical sciences
Food industries
Fundamental and applied biological sciences. Psychology
Lipid oxidation
Meat and meat product industries
Mechanically deboned poultry meat
Natural herbal extracts
Origanum
Sensory attributes
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Zusammenfassung:The effect of addition of essential oils of marjoram (Origanum marjorana L.) and rosemary (Rosmarinus officinalis L.) at concentration of 200 mg/kg to beef patties formulated with 200 g/kg mechanically deboned poultry meat (MDPM) was studied. The proximate composition, lipid oxidation, sensory characteristics and microbial counts of beef patties manufactured with 200 g/kg MDPM (percentage of lean portion) were assessed during frozen storage at −18 °C. Beef patties formulated with MDPM (200 g/kg) showed significant (P 
ISSN:0023-6438
1096-1127
DOI:10.1016/j.lwt.2011.07.031