Potentials of beetroot (Beta vulgaris L.) peel extract for quality enhancement of refrigerated beef meat
Abstract
Given the significant quantity of betalain pigments, beetroot represents a potential source of natural colorants that \r\ncan be employed in the food industry. The present investigation explored the impact of ethanolic beetroot peel \r\n(EBP) extract in beef meat preservation. EBP displayed a 2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging \r\neffect with an IC50 value of 0.96 mg/mL. The anti-S. aureus, anti-L. monocytogenes, anti-E. coli, and anti-Salmonella enterica activity was assessed, and the minimum inhibitory concentration was ≤1.5 mg/mL. EBP extracts at \r\nthree concentrations of 0.075%, 0.15%, and 0.3%, and butylated hydroxytoluene (BHT) concentration of 0.01%, \r\nemployed at its recommended limit, were incorporated in refrigerated raw minced beef meat. The impact of these \r\ntreatments on chemical stability, instrumental color, microbiological and sensory attributes of meat was monitored for 14 days at 4°C. At different levels, EBP extract led to a decrease in lipid/protein oxidation parameters and \r\ndelayed microbial load throughout storage, with improved instrumental color and sensory traits. Interestingly, \r\nEBP extract at 0.3% has the strongest preservative effect until the end of storage. Using principal component analysis, effective discrimination was elucidated by linking sensory traits with chemical oxidation behavior, microbial \r\nalterations, and instrumental color. This investigation proved that EBP could be an encouraging natural additive \r\nin the meat industry.
Author
Diyar Salahuddin Ali
DOI
https://doi.org/10.15586/qas.v15i4.1376
Publisher
Quality Assurance and Safety of Crops & Foods
ISSN
1757-837X
Publish Date: