Effects of Berberis vulgaris L. Extract on the Physicochemical, Sensory, and Textural Properties of Beef Patties

Authors : Kübra Çinar Topçu

Pages : 127-135

Doi:10.46810/tdfd.1520203

View : 68 | Download : 21

Publication Date : 2025-03-26

Article Type : Research Paper

Abstract :The effects of adding Berberis vulgaris L. fruit extract to beef patties on physicochemical, sensory, texture and safety features were investigated. The addition of the extract did not cause a significant change in the approximate composition of the patties. It had a significant effect on the pH value in all groups (P 0.05). While no significant difference was observed for the color values, cooking caused a fall in L*, a* and b* values. Cooking yield had a significant effect in all groups (P<0.01). The use of Berberis extract in patties reduced the cooking yield. The addition of the extract did not change the sensory features of the patties by a significant degree. Additionally, texture analysis showed very significant effects of hardness, gumminess and chewiness values in all groups (P<0.01). The findings indicate that the extract does not significantly alter the patties\\\' properties but reduces lipid oxidation and enhances textural attributes. This study supports the potential use of Berberis vulgaris L. extract as a natural additive to improve the quality of beef patties.
Keywords : Berberis vulgaris L. ekstraktı, Dana köfte kalite parametreleri, Antioksidan kapasite, Fizikokimyasal analiz.

ORIGINAL ARTICLE URL