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Journal of Journal of Agroalimentary Processes and Agroalimentary Processes and Technologies 2019, 25 (2), 89-100 Technologies

Effects of addition Hyssop ( sibthorpiana) powder on some quality properties of beef patties

Şeyma Cabi Çarşi, Cemalettin Sariçoban*, Alime Cabi

Department of Food Engineering, Agriculture Faculty, Selcuk University, 42050, Konya, Turkey .______

Abstract This research investigates that the effects of addition Hyssop powder to beef patties on pH, water activity, colour, cooking properties, thiobarbituric acid reactive substances (TBARS), texture, microbial load, 5 days of storage at +4 ºC. The beef meat patties were divided into seven treatment groups; control (without PLPs/ BHT), BHT (0.01%), patties containing different levels Hyssop powder (0.1, 0.25, 0.50, 1, 2.0%). The 2.0% Hyssop powder addition significantly reduced (P<0.01) lipid oxidation in beef patties compared to the control. The pH of raw beef patties decreased (P<0.01) with addition various levels of Hyssop powder. Hardness, Gummines (N), Chewiness of the raw patties increased (P < 0.01) with the increase of the Hyssop powder concentration the TMAB of samples containing Hyssop powder is less than the in control at 1st and 3rd days. Samples containing Hyssop powder had Lactic acid bacteria count than the control samples at 1st, 3rd and 5th days. According to this study, it is suggested to use Hyssop powder as a natural antioxidant and antimicrobial addition in meat and meat products. Keywords: beef patty, hyssop powder, lipid oxidation, microbiological load ______

1.Introduction

Meat is one of the important food commodities used in the meat industry [17]. However, due to that provide better and essential nutrition to the the potential toxicological effects of synthetic humans for years. Shelf-life extension of meat antioxidants, the demand for natural antioxidants products is a complex phenomenon that majorly has increased in the recent years. This reason, depends on the successive control of oxidation researchers have focused towards identification and microbial spoilage processes under room of novel antioxidants from sources due to and refrigerated storage conditions. Oxidation their high content of phenolic compounds and occurring in meat fat is one of the major causes provide alternative to currently used of quality. This may produce changes in meat conventional antioxidants [20]. Natural sources quality parameters such as colour, flavour, of antioxidants may be classified as plant and odour, texture, and even nutritional value [13]. spice-derived antioxidants, fruit and vegetable- derived antioxidants, and others [30]. Spices and Lipid oxidation and microbial contamination are are rich sources of powerful antioxidants. the main determinants of food quality [8]. Three Spices and herbs have been used for flavour, sensory quality characteristics colour and aroma for more than 2000 years. The appearance/colour, texture, and flavour are the spices and herbs have been used as antioxidants main quality attributes that affect consumer as whole or ground spice/, extracts, acceptance of meat, and lipid peroxidation is the encapsulated or as emulsions [12]. The active primary cause of these quality deteriorations in components of natural plant-derived antioxidants meat and meat products. Lipid oxidation and are polyphenolic compounds. The most effective microbial growth in meat products may be antioxidants are those that contain two or more controlled or at least minimized by using either phenolic hydroxyl groups. synthetic or natural food additives commonly

______Corresponding author: e-mail: [email protected]

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Also, the antimicrobial properties of the spices 2.2. Preparation of patty samples and herbs used in foods are due to their essential Fresh beef and fat were obtained from the local oil contents [35]. butcher in Konya, Turkey, at 48 h post-mortem. The genus Echinophora (fam. Umbelliferae) All subcutaneous and intramuscular fat and comprises about 10 species, ranging from the visible connective tissue were removed from the Mediterranean region eastwards to Afghanistan fresh muscles. Lean beef and fat were ground [21]. There are three taxa of the genus through a 3 mm plate grinder. distributed in Europe (E. spinosa L., E. tenuifolia The beef patty samples were produced to the L. subsp. sibthorpiana (Guss.) Tutin and E. following formulation: 79% lean beef, 20% fat, tenuifolia L. subsp. tenuifolia). E. tenuifolia and 1 % salt. Hyssop powder was added at 0% subsp. sibthorpiana is a greyish-pubescent (control), 0.1% (H1), 0.25% (H2), 0.50% (H3), perennial herb, to 20-50 cm tall, with yellow 1% (H4), 2% (H5). These percentages were petals [34]. Many studies have been carried out based on the weight of patties without powder. on the chemical composition of Echinophora BHT was added at %0.01 for synthetic additive sibthorpiana . According to these group. The experiment was a 7(treatments) x studies, α-fellandren and methyl eugenol 4(storage times) factorial design. Samples were components were found mostly in the structure mixed by hand for 10 min. Then, the mixed of essential oil [15]. Echinophora sibthorpiana samples were shaped by means of a cylindrical essential oils showed a stronger antioxidant apparatus. The patties were placed on plastic activity than these compounds when compared container and stored at 4±1 °C for 5 days. The with hydroxyanisole, ascorbic acid and quercetin analyses were carried out on the 0th, 1st, 3rd, 5th used in DPPH and ABTS assays. The total days. Sensory analysis, texture analysis and phenolic and flavonoid concentrations in the cooking properties were performed on the 3rd extracts were found to be 38.65 - 60.72 mg GA / day. g, and 3.15 - 19.00 mg Qu / g, respectively [22]. The extract, showed a strong antibacterial effect 2.3. Chemical composition against the pathogenic bacteria tested (Bacillus Moisture (hot air oven), protein (Kjeldahl, cereus, Enterobacter cloacae, Escherichia coli, Nx6.25) and fat (ether-extraction) contents were Listeria monocytogenes, Micrococcus flavus, determined using standard methods of the Pseudomonas aeruginosa, Salmonella AOAC (2000) [3]. Moisture (%) was determined typhimurium, Staphylococcus aureus) [22]. Also, by drying a 5 g sample at 105 ºC to constant Değirmencioğlu et al. (2005) [9] reported that weight. Protein (%) was analysed according to Hyssop herb (Echinophora sibthorpiana) the Kjeldahl method. Factor 6.25 was used for prevented the decrease in the counts of lactic conversion of nitrogen to crude protein. Fat acid bacteria (LAB) during the fermentation of content (%) was determined by using a Soxhlet . fat extraction apparatus. The aim of this study is to investigate the effects 2.4. pH values of hyssop, which is an additive that can replace synthetic preservatives, on beef meatballs. pH values were determined with a pH meter calibrated using two pH buffers (pH 4.00±0.01 2. Materials and Methods and pH 7.00±0.01) (pH 3110/SET WTW, 2.1. Preparation of Hyssop powder Germany) after blending 10 g of sample with 100 ml of distilled water for 60 s in a Hyssop was harvested from the Campus of homogenizer (Homogenizer HG-15D, Wisd, Selçuk University in Konya. The Hyssop was Germany). Each pH value was measured three washed with tap water and was dried on a clean times for every sample [28]. floor at room temperature for one week. They were pulverized with a blender (Waring 2.5. Water activity (aw) ® Commercial Blendor , USA) for 45 s and stored Water activity (aw) of patties from each group at +4 °C until use. was measured at 25 ºC using a Water Activity Meters (Aqualab instrument CX / 2, Decagon Devices, Inc., Pullman, WA, USA). 90

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2.6. Colour measurement well. The vials were capped and heated in a boiling water bath for 30 min to develop the The exterior surface colour of all raw patty chromogen and then cooled to room temperature. samples was measured using a chromameter The absorbance was measured using a UV/VIS (Konika Minolta CR-400, Minolta Camera Co. spectrophotometer (Optizen 2120 UV plus, Ltd., Osaka, Japan) according to CIELab system Mecasys Co. Ltd., Seoul, South Korea) at 538 (L*: lightness, a*: redness, and b*: yellowness). nm against a blank prepared with 5 mL of The chromameter was calibrated using a white distilled water and 5 mL of TBA reagent. The tile (L* = 98.45, a* = −0.10, b* = −0.13; Minolta results were expressed as mg malonaldehyde/kg calibration plate), using an 8 mm aperture, patties. Illuminate D65 (6500 K colour temperature) at a standard observation of 2°. Measurements were 2.9. Texture Profile Analysis (TPA) made by reading from three different points per Each patty was shaped into 35 mm diameter and sample on each measurement day. The average 10-12 mm height meatballs with a weight of 15- score of triplicate experiments was recorded. 20 g. The textural profile (hardness, CIE L* (lightness), a* (redness), and b* cohesiveness, chewiness, springiness and (yellowness) were determined by the method adhesiveness) analysis of uncooked and cooked described by Honikel (1998) [16]. product was determined by using by a texture 2.7. Determination of cooking properties analyser (Stable Micro Systems TA.HD Plus, TA, Stable Microsystems Godalming, Surrey, Percentage cooking yields were determined for UK). The instrument was programmed for a 100 each sample using raw versus cooked data as kg load cell and cross head speed of 100 mm/ described by Murphy et al. (1975) [25]. minute, probe diameter 36 mm [29]. The equations follow: 2.10. Microbiological analysis Patty samples (10 g) were transferred aseptically into individual stomacher bags (Seward Medical, UK), containing 90 ml of sterile Buffered The dimensional shrinkage was calculated Peptone Water (BPW) solution (0.1%) and according to the formula of Murphy et al. (1975) homogenized. Serial dilutions were spread plated [25] as follows: on Plate Count Agar (PCA; Merck, Darmstadt, Germany) for Total Aerobic Mesophilic Bacteria (TAMB), Potato Dextrose Agar (PCA; Merck, Darmstadt, Germany) for Mould and yeast; de 2.8. Thiobarbituric acid reactive substance Man, Rogosa and Sharpe agar (MRS) for Lactic (TBARS) value Acid Bacteria. Total Aerobic Mesophilic Bacteria (TAMB) counts were determined after Lipid oxidation was assessed in beef patties incubation for 48 h at 30 ± 2 °C. Mould and during refrigerated (4 °C) storage under retail yeast counts were determined after incubation at conditions the oxidative rancidity of raw patties 24 ºC for 4 d. Lactic Acid Bacteria incubated at was determined by measuring thiobarbituric acid 30 °C for 3 days [2]. The results were expressed reactive substances (TBARS) according to in terms of log cfu per gram of meat (log cfu/g). Tarladgis et al. (1960) [33]. 10 g sample was blended with 50 mL of distilled water for 2 min 2.11. Sensory evaluation and then transferred to a distillation tube. The The cooked patty samples were evaluated for cup used for blending was washed with an appearance, colour, flavour, warmed-over additional 47.5 mL of distilled water, which was flavour. The samples were cooled to room added to the same distillation flask with 2.5 mL temperature, 30±1 °C and cut and served to the of 4 N HCl and a few drops of a silicone o/w panellist on a white plate. Samples were tested in antifoam agent. The mixture was distilled, and one session per day and 10 people per session. 50 mL of the distillate was collected. Five Each panellist has tested 6 different samples. millilitres of 2-thiobarbituric acid was added to a Thus, each sample was tested 10 times. vial containing 5 mL of the distillate and mixed 91

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All panellist consisted of research assistant and decreased (P<0.01) with addition various levels graduate students of Selcuk University Food of Hyssop powder. While average pH value of Engineering Department and were between 20 control and BHT was 5.93, 5.91, respectively, and 35 years old. Panellists were subjected to the pH of raw beef patties containing various sensory evaluation using a 9-point hedonic scale levels of Hyssop powder 5.86, 5.94, 5.78, 5.84, (1 = dislike extremely, 2 = dislike very much, 3 5.82 for 0.1, 0.25, 0.5, 1, 2 % respectively. = dislike moderately, 4 = dislike slightly, 5 = Among all treatment groups for 0th day, there neither like nor dislike, 6 = like slightly, 7 = like was no significant (p<0.05) difference in pH. moderately, 8 = like very much, 9 = like The lowest pH value (5.53) was determined in extremely) [14]. patties with H3 at 3rd day, the highest pH values (6.28, 6.27) was found in H2 and control group 2.12. Statistical analysis at 5th storage day (p<0.05). Choe et al. (2011) Effects of treatment process applied to patty [7] also observed that pH value of cooked (Control, BHT, H1, H2, H3, H4, H5) and storage ground pork containing lotus leaf (Nelumbo time (0th, 1st, 3rd, 5st days) on quality parameter of nucifera) and barley leaf (Hordeum vulgare) beef patty. For the analyses of pH, water activity powder decreased while those of the ground pork (aw), colour, TBA, microbiological load, two-way without antioxidant powder increased on days 1 analysis of variance (ANOVA) was performed. The and 4, respectively. However, some studies have model consists of the treatment, storage time and indicated that the addition of plant powder to the their interaction. Data collected for moisture, raw patties did not affect the pH value [4; 6]. protein, fat, cooking properties, TPA, sensory 3.3. Water activity (a ) results properties of patties analysed by one-way analysis w of variance (ANOVA). Each parameter was There was no significant difference in water performed two replication and the measures were activity value with the addition of Hyssop performed in triplicate. When a significant (P < powder (P>0.05) at 0th, 1st, 3rd, 5th days. 0.05) main effect was found, the mean values were However, aw of H1 affected by storage time further analysed using Tukey’s Multiple Range Test (P<0.05). The average water activity increased, [23]. The results of the storage time and the while the 5th and 7th day water activity values treatments are shown in the tables as the mean decreased (Table 2). The average water activity values and standard deviation. of the control group was 0.948, while the average water activity of the Hyssop powder 3. Results and discussion containing samples was between 0.958 (H5) and 3.1. Chemical composition 0.968 (H1). Elgasim et al. (2000) [11], reported The moisture (%) protein (%) and fat (%) that water activity (aw) decreased (P<0.05) as a content of raw minced meat is 62.80 %, 13.02%, result of the addition of 3.5% soy protein 17.35 %, respectively. Hyssop powder did not concentrate, 10% and 20% Samh have a significant effect on moisture and fat (Mesembryanthemum forsskalei Hochst) to the content (P>0.05) (Table 1). Among patties beef patties. containing Hyssop powder H5 has the lowest 3.4. Colour results moisture (57,85%) content. The moisture content Table 2 shows that the effects of Hyssop powder of control and BHT is 61.5, 60.19%, on the colour of the raw patties for storage time. respectively. The fat content ranged from The lightness (L*) not affected by the storage 17.13(H3)-10.39(H5) %. The protein content time (p>0.05). The average lightness (L*) values was affected by the addition of Hyssop powder of the control patties were the highest compared (P<0.05). While the protein content of the with other samples the during storage period control group was 13.78%, the protein content of (p<0.05). The redness (a*) affected by addition patties with Hyssop powder ranged from Hyssop powder (p<0.05). As the concentration 10.25%-12.79% (Table 1). of Hyssop powder increased, the redness (a*) 3.2. pH results decreased (P<0.05). On 0th, a* value of the The pH values of the raw patty samples are control group and BHT were 17.2, 19.1, presented in Table 2. The pH of raw beef patties respectively, a* value of the H5 was 5.3.

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Similarly, at the end of the storage period, the a* powder were compared (except for H2), the value of the patties containing Hyssop were cooking yield (%) increased with the lower than the control and BHT (P<0.05). concentration increase. However, control group Azman et al. (2015) [6] observed that samples H1 had cooking yield (%) than H1, H2, H3, H4. containing 2 g kg−1 Gentiana lutea root Naveena et al. (2006) [26], obtained more (powdered and lyophilised) in Modified cooking yield (%) in chicken meatballs Atmosphere showed deterioration of the red formulated with finger millet flour (Eleusine colour compared to the control samples (P coracana). <0.05) for 7 days storage. There were no Al-Juhaimi et al. (2016) [4] reported that significant difference values of b* with the cooking yield was significantly (P<0.05) increased addition of Hyssop powder (P>0.05) for 5 days. in beef patties with an increase in the Moringa seed The average values of b* (yellowness) were lowest (8.24) in H2, were highest (9.46) in H5. flour level compared to non-formulated samples. The changes dimensional shrinkage (%) of patties Similar to our study results, Sengun et al. (2018) with addition Hyssop powder are presented in Table [31] indicated that Hyssop powder decreased the 1. L* and a* values of beef patties. Joo et al. (2014) [18] report that as the content of chestnut inner The addition of powder was effective on shell powder increased, L* value decreased in dimensional shrinkage (%). The dimensional row patties, the b* value of raw patties also shrinkage (%) of the control group is 1.02%, while increased with increasing chestnut inner shell the dimensional shrinkage (%) of the patties with powder content. Hyssop powder is between 5,11-10,17% (Table 1). Muscle protein denaturation and partly from the 3.5. Cooking properties evaporation of water and drainage of melted fat and Hyssop powder showed a significant (P<0.05) juices during heating resulted in shrinkage in patties effect on cooking yield (%). The maximum [1]. Thus, cooked patties’ textural quality effected cooking yield (%) (%76.93) was observed in H5 by changes in the protein structure. (Table 1). When the samples containing the

Table 1. Chemical composition of raw beef patties containing different levels of Hyssop powder and cooking yield (%), dimensional shrinkage (%) patties containing different levels of Hyssop powder.

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Table 2. The pH, water activity (aw), TBARS, L*, a* and b* values of raw patties treated with different levels of Hyssop powder during storage at 4 ºC for 7 days.

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Table 3. Textural parameters (TPA) of raw and cooked beef patties added with different levels of Hyssop powder

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Figure 1. Microbial counts (log CFU/g) (a,Total aerobic mesophilic bacteria counts; b, Mould and yeast counts;c, Lactic acid bacteria (LAB) counts) of raw patties containing Hyssop powder in different concentrations during storage at 4 ºC for 5 days. Control: Raw patties without peach leaf powders and BHT, BHT: Raw patties with 0.01% butylhydroxytoluene (BHT), H1: Raw patties with 0.1% Hyssop powder, H2: Raw patties with 0.25% Hyssop powder, H3: Raw patties with 0.50% Hyssop powder, H4: Raw patties with 1% Hyssop powder, H5: Raw patties with 2% Hyssop powder.

Figure 2. Sensory evaluation of cooked patties containing various levels of Hyssop powder. Control: Raw patties without peach leaf powders and BHT, BHT: Raw patties with 0.01% butylhydroxytoluene (BHT), H1: Raw patties with 0.1% Hyssop powder, H2: Raw patties with 0.25% Hyssop powder, H3: Raw patties with 0.50% Hyssop powder, H4: Raw patties with 1% Hyssop powder, H5: Raw patties with 2% Hyssop powder.

3.6. Thiobarbituric acid reactive substances The average TBARS values ranged from 0.76 to (TBARS) 1.11 MDA mg/kg for 5 days at 4 °C. On 0th day, there was no significant difference in TBARS Table 2 shows that the effects of Hyssop powder values of all samples (P>0.05). However, on 1st, on the TBARS of the raw patties for storage 3rd, 5th days, there was a significant difference in time. Hyssop powder exhibited a significant TBARS values of all samples. TBARS values of (P<0.01) inhibitory effect on the generation of control, BHT and H5 were 1.20, 0.85, 0.65 mg TBARS. The addition of Hyssop powder of MDA/kg meat at 1st day respectively and were effectively slowed oxidation. 1.95, 0.83, 0.67 mg of MDA/kg meat at 5th day, 96

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respectively. The average TBARS values were Chewiness of the raw patties increased (P < higher in the control than in those containing 0.01) with the increase of the Hyssop powder Hyssop powder. Among all treatment groups, H4 concentration. The highest Hardness (32,84 N) and H5 had the average lowest TBARS value values were observed in H5, while the lowest (0.62 mg MDA/kg meat) was over the storage hardness (19,79 N) were observed in BHT period. These results may indicate that the (12,05). The gumminess value of the control powder significantly reduces and/or retards group was lower than H4, H5, H3, H1. The oxidation. These oxidation retarding effects of highest Chewiness (6.43) values were observed Hyssop powder may be due to the presence of in H5. In contrast to the findings of our study, phenolic compounds such as flavonoids and Modi et al. (2009) [24] reported that the phenolic acids. Sengul et al. (2018) [32] also vegetable material, oat flour and carrageenan are indicated that after 7 days of chilled storage, 1% caused to decrease Chewiness and Hardness (N) and 1.5% Hyssop reduced MDA generation values of raw patties. Hardness, Gumminess, compared to the control, In a study examining Chewiness parameters of cooked patties affected the effects of lotus leaf (Nelumbo nucifera) and by the addition Hyssop powder (P<0.05) (Table barley leaf powder on the colour and oxidative 3). BHT and control has the lowest Hardness (N) stability of cooked pork minced meat, the ground values (60.44, 61.69 N, respectively), H3 has the pork containing 0.1% and 0.5% leaf powder highest Hardness (N) value (99.86 N). were stored at 4 °C for 10 days. It was observed Gumminess (N) values are between 52.09 N that TBA amounts of the samples containing of (control) 76.07 N (H3). Chewiness increased lotus leaf, barley leaf powder and BHT were with addition Hyssop powder. Sánchez-Zapata et lower than the control group [7] and this study al. (2010) [31] observed that Chewiness and was parallel to our study. El-Alim et al. (1999) Springiness increased when different [10], dried herbs (marjoram, wild marjoram, concentrations TNF were added (P<0.05). cumin, cloves, mint, coconut, curry, cinnamon, 3.8. Microbiological load results basil, sage, thyme and ginger) powders and extracts, fresh and cooked pork meatballs 3.8.1. Total aerobic mesophilic bacteria (TAMB) prepared with NaCl and fresh chicken counts: Figure 1 shows the effect of the Hyssop investigated the effects of minced meat on powder to the patties stored at 4°C for 5 days on stability for 7 days at 4 °C. Similarly, Juntachote Total Aerobic Mesophilic Bacteria (TAMB). et al. (2007) [19] found that the TBA values of The number of TMAB affected by storage time cooked pork with different concentrations of (p<0.05). However, the addition of Hyssop dried galangal powder were considerably lower powder did not show a significant (P>0.05) (P<0.05) than the control during storage period. effect on the number of TMAB. Sengul et al. However, they reported that in general TBA (2018) [32] also reported that the use of Corduk values increased with increasing storage time. In (Echinophora sibthorpiana) was caused a study, using leaf extracts as a natural insignificant differences in TMAB counts of preservative in meat products, polyphenolic kofte. At the beginning of the storage period, the extracts of black currant and cherry leaves were TMAB in control is less than the samples added to the pork sausages. In the sausages containing Hyssop powder (P<0.05). It is stored for 28 days, leaf extracts showed a believed that the microbial load present in significant inhibitory effect on TBA formation Hyssop powder may have been due to the [27]. increase in microbial load of patty samples. However, the TMAB of samples containing 3.7. Texture profile analysis (TPA) Hyssop powder is less than the in control at 1st The effects of Hyssop powder on the textural and 3rd days. At the end of the storage period, the properties of raw and cooked beef patties were microbial number of all samples have been close given in Table 3. Hardness, Gumminess, to other. Microbial growth in samples Chewiness parameters of raw patties were containing powder is slower compared to the influenced by the Hyssop powder (P<0.05). control group during the storage time. This could However, addition of Hyssop powder did not be likely about to originate from antimicrobial affect Springiness (mm) and Cohesiveness effect of Hyssop powder. It has been reported by (P>0.05). Hardness, Gumminess (N), Al‐Juhaimi et al. (2018) [5] that as storage 97

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period increased, a sharp increase (P<0.05) in the The reason for this situation; increase in fibre plate count of the control patties as compared to ratio in leaves may have hardened the structure the Argel (Solenostemma argel) leaf powder of patties. Panellists most liked the colour of H2 formulated ones was observed. and BHT. The colour of the patty containing the highest percentage of Hyssop powder is least 3.8.2. Mould and yeast counts: Mould and yeast liked. Similar to the sensory results of our study, counts of the prepared beef patties containing it was stated that the addition of high different concentration of Hyssop powder during concentrations of Argel leaf powder decreased storage for 5 days at 4 °C are given in Figure 1. the colour and taste characteristics of camel It was observed that the storage time had a meatballs compared to the control group [5]. significant effect (P<0.01) on the mould and yeast counts. İn general, mould and yeast count 4. Conclusions in raw patty samples increased as the storage The results show that the addition Hyssop time increased. Although the effect of Hyssop powder has effectively retarded lipid oxidation powder addition on the number of yeast moulds during the storage period for 5 days. The is statistically insignificant, The H5 had a lower addition of Hyssop powder gave a harder, more number of yeast moulds than control group at 1st, resistant structure to the raw and cooked patty 3rd and 5th days. samples. Hyssop powder prevented the decrease 3.8.3. Lactic acid bacteria (LAB) counts:The in the LAB counts of patties during storage time. effects of Hyssop powder on the Lactic acid Addition of the highest concentration of Hyssop bacteria counts of raw beef patties were given in powder had a lower number of yeast- moulds Figure 1. Lactic acid bacteria counts were than control group. influenced by the storage time (P<0.05). The Acknowledgements. The authors would like to thank number of lactic acid bacteria in all samples the Selçuk University Coordinating Office for increased as storage time increased. No Scientific Research Projects (SU-BAP, Konya differences were observed in Lactic acid bacteria TURKEY) for financial support (Project Number: counts of beef patties (p>0.05). Samples 17201101). This research was produced from a part containing Hyssop powder had Lactic acid of the Master Thesis Şeyma CABİ ÇARŞI. st rd bacteria count than the control samples at 1 , 3 Compliance with Ethics Requirements. Authors th and 5 days. This may be that Hyssop powder declare that they respect the journal’s ethics prevented the decrease in the counts of LAB requirements. Authors declare that they have no conflict during storage time. of interest and all procedures involving human / or animal subjects (if exist) respect the specific regulation 3.9. Sensory evaluation results and standards. There were no significant differences (P>0.05) References in the colour, appearance, structure and texture. However, the addition of Hyssop powder 1. Alakali, J.S.; Irtwange, S.V.; Mzer, M.T., Quality affected (P<0.05) the odour, flavour and taste of evaluation of beef patties formulated with bambara groundnut (Vigna subterranean L.) seed beef patties. Panellists gave the highest odour flour. Meat Science 2010, 85, 215–223. score (7.36) to the control patty and lowest odour 2. AOAC, In FDA Bacteriological analytical score (5,54) to H4 (Figure 2). The increase in the manual, 8th ed., revision A, AOAC International, Hyssop powder was noticed by the panellists in Gaithersburg, MD, USA, 1998. terms of flavour and taste. The highest flavour 3. AOAC, Official methods of analysis (17th ed.), and taste score were given to the H1. Patties Washington DC: Association of Official were examined in terms of appearance; the Analytical Chemists 2000. highest score was given to the BHT group. The 4. Al-Juhaimi, F.; Ghafoor, K.; Hawashin, M.D.; most favoured sample in the structure and Alsawmahi, O.N.; Babiker, E.E. Effects of texture parameters belonged to the control group different levels of Moringa (Moringa oleifera) seed flour on quality attributes of beef burgers. and the samples containing BHT (Figure 2). The CyTA-Journal of Food 2016, 14(1), 1-9. structure and texture score of the samples containing the Hyssop powder decreased with increasing concentration.

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