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

Abstract

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 < 0.05) reduction in protein content and significant (P < 0.05) increase in fat content. Incorporating MDPM in beef patties formulation significantly (P < 0.05) increased the TBARS (Thiobarbituric acid reactive substance) values and significantly (P < 0.05) reduced the flavor and overall acceptability scores. Addition of essential oils of marjoram and rosemary at level of 200 mg/kg significantly (P < 0.05) reduced the TBARS and significantly (P < 0.05) increased the sensory scores of beef patties during frozen storage period. Overall, the study indicated the potential use of natural herbal essential oils to protect against lipid oxidation and improve the sensory attributes of beef patties formulated with MDPM. © 2011 Elsevier Ltd.