Ground Spices (Cloves and Fenugreek seeds) as Natural Antioxidants in Ground Beef Patties.

Rajandran, Jagediswaran (2019) Ground Spices (Cloves and Fenugreek seeds) as Natural Antioxidants in Ground Beef Patties. Final Year Project (Bachelor), Tunku Abdul Rahman University College.

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Abstract

To evaluate the effect of addition of ground spices (cloves and fenugreek seeds) on oxidative stability of ground beef patties during storage at ~5ºC. Two concentration (1% and 3%, w/w) of both spices were added to the beef patties. Three analyses (DPPH radical scavenging activity, free fatty acids and peroxide value) were carried out to evaluate the antioxidant effect of the ground spices on the ground beef patty. Beef patty with ground fenugreek seeds (3%, w/w) exhibited the highest 1,1-diphenyl-2-picrylhydrazyl (DPPH) scavenging activity (88.89%) as compared to control sample which had only 50% scavenging activity. Beef patty that contained 3% fenugreek seeds had significantly low (p<0.05) total free fatty acids value of 0.30% and peroxide value of 2.27 mEq/kg which indicates low hydrolytic rancidity in the beef patties while control sample had significantly high total free fatty acids value (0.92%) and peroxide value (7.40 mEq/kg). Based on the sensory evaluation, the mean score for overall acceptability of beef patties with ground fenugreek seeds (3%, w/w) were significantly higher (p<0.05) than beef patty with 1% and 3% cloves while there was no significant difference in the mean score of overall acceptability between 1% fenugreek seeds and control sample. The beef patties with 1% fenugreek seeds powder was significantly (P < 0.05) more preferred compared to samples with ground spices but there were no significance (P > 0.05) difference between the preference score samples with 1% fenugreek seeds powder and control sample. The results in this study demonstrated there is a great potential of ground cloves and fenugreek seeds to act as natural antioxidants in ground beef patties. However, ground fenugreek seeds showed high percentage of antioxidant activity and significantly (p <0.05) decreased the lipid oxidation in beef patties. Keywords: Cloves, Fenugreek Seeds, Beef Patties, Antioxidants, Lipid Oxidation