Randomized trial investigates cherry powder's effect on quality and stability of beef patties, suggesting natural alternatives could enhance food preservation.
Key Points
This study aims to evaluate the effects of cherry powder on the quality, oxidative stability, and microbial activity of ready-to-eat beef patties.
Beef patties were prepared with varying concentrations of cherry powder (1%, 3%, 5%, 7%) and cooked by sous vide.
Patties were stored at 22 °C for 7 days to assess changes in oxidative stability and microbial counts.
Antioxidant activities were measured using TPC, FRAP, and DPPH methods.
Cherry powder significantly enhanced oxidative stability, reducing lipid oxidation compared to control groups (p < 0.05).
Despite using cherry powder, microbial counts exceeded 104 cfu/g in all treatments by day 1, indicating potential quality issues.
Color analysis revealed significant variations in L*, a*, and b* values post-processing and during storage (p < 0.05).