Quality characteristics of beef patties influenced by different varities of peel powders

Azhar, Adibah Zahiah (2021) Quality characteristics of beef patties influenced by different varities of peel powders. [Project Paper] (Submitted)

Text AZA lp FK 2021 1.pdf Download (26MB)

Abstract

Fruit peels are rich in bioactive compounds that can be utilized as antioxidants and nutraceuticals in providing an excellent alternative to synthetic antioxidants in meat products, especially in combating meat's oxidative reactions caused by the breakdown of lipids and proteins. Therefore, this study was conducted to develop beef patties by incorporating banana, pomegranate, and orange peel powders to improve nutritional, physicochemical, cooking properties, bacteria quality, color, texture, and sensory aspects. The meat samples are mixed with different types of fruit peel powders (banana peel powders (BPP), pomegranate peel powders (PPP) and orange peel powders (OPP)) at different concentrations (1, 2,3%), besides the control untreated formula. An increase in ash, fat and fiber and a decrease in moisture and protein was achieved with an increasing concentration of peel powders. The addition of 3% OPP and PPP to the beef patties caused the highest reduction in total volatile basic nitrogen (TVBN) and pH value. Superior cooking properties, as well as water (WHC) and oil holding capacity (OHC), were improved significantly (p<0.05). BPP and PPP affected the color by lowering (p<0.05) L*, a*, and b* values while OPP showed the opposite trend. Somewhat increase (p<0.05) in hardness, gumminess, and chewiness with an increasing percentage of peel powders while non-significant (p>0.05) decreases in springiness and cohesiveness were noticed. Incorporation of 1% of any type of fruit peel powder into the beef patties yielded high scores of sensory evaluations and overall acceptability, which were almost the same as control scores. Thus, the food sector may employ these peel powders as a natural source of antioxidants, antimicrobial, and health-promoting functional ingredients, as well as a substitute for synthetic antioxidants like butylated hydroxytoluene (BHT).

Item Type:	Project Paper
Subjects:	S Agriculture > S Agriculture (General)
Faculty:	Faculty of Engineering
Depositing User:	Ms. AZLINA ZAINAL ABIDIN
Date Deposited:	09 Apr 2026 02:14
Last Modified:	09 Apr 2026 02:14
URI:	http://psaspb.upm.edu.my/id/eprint/2755

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