Quality differences of hamburger patties incorporated with encapsulated β carotene both as an additive and edible coating

Emin Burcin Ozvural, Qingrong Huang

Research output: Contribution to journalArticlepeer-review

9 Scopus citations

Abstract

In this study, different formulations of chitosan (CS) and chitosan/sodium tripolyphosphate (CS/TPP) matrix solutions including β carotene were used as additives and edible coatings in hamburger patties, and the treatments were compared to control in terms of quality, oxidative and microbiological features of the patties. TBARS (2-thiobarbituric acid reactive substances) values of almost all the treatments increased throughout storage at 4 °C for 8 days. (p <.05). On the last day of storage, the treatment including 5% CS/TPP with β carotene and all the coated treatments had lower TBARS values than the other treatments (p <.05). The comparison of different treatments including the solutions of chitosan or chitosan/TPP matrix containing β carotene showed that incorporation of solution as an edible coating was more effective in lipid oxidation and microbial growth than its utilization as an additive on quality of patties according to the results on last day of storage. Practical applications: Using polymers loaded with antioxidant agents as additives or edible coatings in food products is one of the most popular scientific approaches in recent studies. In this study, hamburger patties were incorporated with chitosan/sodium tripolyphosphate (CS/TPP) matrix solution loaded with β carotene, CS/TPP matrix solution, pure chitosan solution and pure β carotene as additives and/or edible coatings. By this way, synergistic effects of β carotene with different formulations of chitosan (CS) and CS/TPP were also tested. The results showed that lipid oxidation and microbial growth in the coated patties were mostly lower than that of the other patties formulated with different additives on the last day of storage.

Original languageEnglish (US)
Article numbere13353
JournalJournal of Food Processing and Preservation
Volume42
Issue number1
DOIs
StatePublished - Jan 2018

All Science Journal Classification (ASJC) codes

  • Food Science
  • Chemistry(all)
  • Chemical Engineering(all)

Keywords

  • edible coating
  • encapsulation
  • lipid oxidation
  • meat quality
  • β carotene

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