Effects of ethanolic extract from onion skin on the quality characteristics of beef patties during refrigerated storage

WANG, Cuntang; AN, Xuanzhe; GAO, Zengming; LI, Ziyu; TIAN, Shengxin; LU, Yueyi

doi:10.1590/fst.118121

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Original Article • Food Sci. Technol 42 • 2022 • https://doi.org/10.1590/fst.118121 copy

Effects of ethanolic extract from onion skin on the quality characteristics of beef patties during refrigerated storage

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Abstract

In this study, the effects of ethanolic extract from onion skin (EEOS) on the storage quality of refrigerated beef patties were studied. EEOS concentrations of 0.00%, 0.01%, 0.05%, and 0.10% were added to beef patties. These beef patties were stored at 4 °C for 12 days and compared with 0.05 V_C treatment group. At the end of storage, compared to control, 0.1% EEOS effectively reduced the contents of metmyoglobin (MetMb) (P < 0.05) and thiobarbituric acid reactants (TBARS) (P < 0.05) in beef patties by 30.89% and 44.72%, respectively. On day 12, the carbonyl contents in 0.1% EEOS treatment increased only 3.3 times, lower than control and V_C treatment (4.5 and 4.1 times). Microbial contamination was significantly inhibited (P < 0.05). The antioxidant and antibacterial effects of EEOS were the main reasons for the improvement of pH and a* stability of beef patties. However, the addition of EEOS had no significant effect on cooking loss and texture properties except hardness and springiness. Overall, 0.1% EEOS had a positive effect on the sensory characteristics and storage quality of beef patties and could prolong the storage life of beef patties to 9 days. This showed that EEOS as a natural additive has great potential for beef storage and preservation.

Keywords:
ethanolic extract of onion skin; beef patties; antioxidant; storage stability

Parameters	Storage time (days)	Treatments
Parameters	Storage time (days)	Control	0.01% EEOS	0.05% EEOS	0.1% EEOS	V_C
pH	0	5.57 ± 0.03^Ca	5.53 ± 0.01^Cb	5.38 ± 0.01^Cd	5.45 ± 0.02^Cc	5.40 ± 0.02^Dd
	3	5.55 ± 0.04^Ca	5.56 ± 0.02^Ca	5.48 ± 0.01^BCb	5.45 ± 0.02^Cb	5.47 ± 0.02^CDb
	6	5.62 ± 0.04^Ca	5.62 ± 0.09^BCa	5.50 ± 0.11^BCb	5.46 ± 0.06^Cc	5.51 ± 0.09^Cb
	9	5.71 ± 0.03^Ba	5.68 ± 0.06^ABab	5.58 ± 0.11^ABbc	5.55 ± 0.05^Bc	5.60 ± 0.04^Bbc
	12	5.79 ± 0.05^Aa	5.74 ± 0.04^Aab	5.69 ± 0.06^Ab	5.65 ± 0.06^Ab	5.70 ± 0.02^Ab
L*	0	31.9 ± 0.64^Ba	31.9 ± 0.42^ABa	30.9 ± 0.68^ABa	31.7 ± 0.58^Aa	32.5 ± 0.65^ABa
	3	34.1 ± 0.58^Aa	33.1 ± 0.25^Aa	31.5 ± 0.45^Ab	31.1 ± 0.67^Ab	33.4 ± 1.02^Aa
	6	33.5 ± 0.93^Aa	33.2 ± 1.40^Aab	31.8 ± 0.43^Bbc	31.5 ± 0.22^Ac	33.6 ± 0.45^Aa
	9	32.0 ± 0.95^Ba	30.7 ± 1.33^Bbc	29.1 ± 1.19^Bc	30.1 ± 0.26^Abc	31.5 ± 0.42^Bab
	12	31.6 ± 0.19^Bab	30.8 ± 0.58^Bbc	30.4 ± 1.22^ABc	29.1 ± 0.45^Ad	32.5 ± 0.05^ABa
a*	0	11.8 ± 0.49^Aab	11.9 ± 1.15^Aab	11.2 ± 0.04^Aab	10.7 ± 0.93^Ab	12.3 ± 0.60^Aa
	3	11.0 ± 0.13^Bb	11.1 ± 0.05^Ab	11.1 ± 0.05^Ab	10.9 ± 0.25^Ab	11.6 ± 0.20^ABa
	6	10.4 ± 0.28^Ba	10.7 ± 0.15^Aa	10.8 ± 0.63^Aa	10.7 ± 0.63^Aa	10.7 ± 1.05^Ba
	9	8.7 ± 0.47^Cb	9.2 ± 0.92^Bab	9.8 ± 0.34^Ba	10.2 ± 0.51^Aa	9.5 ± 0.24^Cab
	12	6.8 ± 0.43^Dd	7.3 ± 0.37^Ccd	8.9 ± 0.90^Bb	10.1 ± 0.31^Aa	8.0 ± 0.41^Dc
b*	0	11.2 ± 0.07^Aa	11.4 ± 0.12^Aa	10.6 ± 0.12^Ab	9.5 ± 0.08^Ac	11.1 ± 0.44^Aab
	3	11.1 ± 0.55^Aab	11.1 ± 0.07^Aab	10.3 ± 0.46^Ab	9.2 ± 0.27^Ac	11.4 ± 0.36^Aa
	6	10.9 ± 0.79^Aab	11.5 ± 0.54^Aa	9.4 ± 1.42^Abc	8.9 ± 1.22^Ac	11.1 ± 0.71^Aab
	9	10.9 ± 0.17^Aa	9.7 ± 1.90^Aa	9.7 ± 0.87^Aa	9.9 ± 0.66^Aa	10.2 ± 0.27^Ba
	12	10.4 ± 0.67^Aa	10.1 ± 0.82^Aa	10.2 ± 0.80^Aa	9.1 ± 0.16^Aa	9.8 ± 0.33^Ba
ΔE*	0-3	2.7 ± 0.41^Ba	2.1 ± 0.21^Ca	2.8 ± 0.14^Aa	2.8 ± 0.22^Aa	2.5 ± 0.41^Ba
	0-6	2.9 ± 0.43^Ba	2.8 ± 0.73B^Ca	2.9 ± 0.72^Aa	2.8 ± 0.48^Aa	2.7 ± 0.70^Ba
	0-9	3.4 ± 0.64^Ba	4.2 ± 0.95^ABa	3.9 ± 0.21^Aa	3.5 ± 0.38^Aa	2.9 ± 0.87^ABa
	0-12	5.4 ± 0.77^Aa	5.2 ± 0.15^Aa	2.9 ± 0.91^Ab	3.5 ± 0.59^Aab	4.9 ± 0.41^Aab

Properties	Storage time(days)	Treatments
Properties	Storage time(days)	Control	0.01% EEOS	0.05% EEOS	0.1% EEOS	V_C
Hardness(g)	0	22.40 ± 3.27^Ba	19.49 ± 1.84^Aa	19.82 ± 1.20^Aa	21.89 ± 0.91^Aa	21.10 ± 1.15^Ba
	3	22.43 ± 1.54^Bab	19.72 ± 1.34^Abc	21.26 ± 1.46^Ac	24.11 ± 0.71^Aa	22.43 ± 0.95^Bab
	6	28.83 ± 1.03^Aa	20.78 ± 1.83^Ab	19.18 ± 1.01^Ab	20.53 ± 2.69^Ab	28.68 ± 1.14^Aa
	9	21.74 ± 1.38^Bab	17.65 ± 2.03^Ab	20.23 ± 3.17^Aab	21.68 ± 2.55^Aab	22.92 ± 2.45^Ba
	12	24.87 ± 1.84^Ba	18.29 ± 0.54^Ab	19.84 ± 2.12^Ab	23.64 ± 1.48^Aa	20.17 ± 1.31^Bb
Cohesiveness	0	0.22 ± 0.02^Aa	0.23 ± 0.01^Aa	0.24 ± 0.02^Aa	0.24 ± 0.01^Aa	0.24 ± 0.01^Aa
	3	0.24 ± 0.01^Aa	0.25 ± 0.02^Aa	0.24 ± 0.02^Aa	0.24 ± 0.01^Aa	0.26 ± 0.01^Aa
	6	0.22 ± 0.01^Aab	0.22 ± 0.02^Aab	0.23 ± 0.01^Aab	0.24 ± 0.01^Aa	0.20 ± 0.04^Ab
	9	0.23 ± 0.01^Aa	0.24 ± 0.01^Aa	0.26 ± 0.03^Aa	0.26 ± 0.02^Aa	0.23 ± 0.01^Aa
	12	0.24 ± 0.02^Aa	0.24 ± 0.02^Aa	0.24 ± 0.01^Aa	0.24 ± 0.01^Aa	0.24 ± 0.01^Aa
Springiness (mm)	0	0.95 ± 0.12^ABab	0.86 ± 0.02^ABb	0.88 ± 0.05^ABb	1.08 ± 0.13^Aa	0.83 ± 0.03^Cb
	3	0.92 ± 0.08^ABa	0.83 ± 0.04^ABa	0.93 ± 0.13^ABa	0.96 ± 0.12^Aa	0.90 ± 0.03^BCa
	6	1.00 ± 0.15^Aa	1.02 ± 0.16^Aa	1.02 ± 0.03^Aa	0.92 ± 0.03^Aa	1.00 ± 0.09^BCa
	9	0.79 ± 0.03^Ba	0.72 ± 0.11^Ba	0.78 ± 0.04^Ba	0.88 ± 0.14^Aa	0.88 ± 0.09^ABa
	12	0.88 ± 0.08^ABab	0.75 ± 0.07^Bb	0.81 ± 0.19^ABb	0.91 ± 0.14^Aab	1.09 ± 0.11^Aa
Gumminess (g)	0	5.34 ± 1.16^ABa	4.44 ± 0.35^Aa	4.79 ± 0.56^Aa	5.15 ± 0.11^Aa	5.93 ± 0.30^Aa
	3	5.48 ± 0.57^ABa	4.84 ± 0.01^Aa	5.08 ± 0.74^Aa	5.71 ± 0.36^Aa	5.74 ± 0.15^Aa
	6	6.51 ± 0.32^Aa	4.48 ± 0.28^Ac	4.51 ± 0.21^Ac	4.82 ± 0.70^Ac	5.63 ± 0.18^Ab
	9	4.92 ± 0.19^Ba	4.16 ± 0.60^Aa	5.34 ± 1.55^Aa	5.54 ± 0.99^Aa	5.34 ± 0.66^Aa
	12	6.03 ± 0.61^ABa	4.47 ± 0.44^Ac	4.67 ± 0.49^Ac	5.75 ± 0.28^Aab	4.92 ± 0.62^Abc
Chewiness (g·m)	0	4.87 ± 0.48^ABa	4.90 ± 0.95^Aa	4.07 ± 0.52^Aa	5.27 ± 0.38^Aa	4.24 ± 0.24^Aa
	3	5.03 ± 0.84^ABab	3.99 ± 0.20^Ab	4.79 ± 0.37^Aab	5.68 ± 0.31^Aa	5.17 ± 0.10^Aab
	6	6.52 ± 1.07^Aa	4.49 ± 0.46^Aa	4.62 ± 0.37^Aa	5.27 ± 0.70^Aa	5.61 ± 0.69^Aa
	9	3.92 ± 0.31^Ba	3.05 ± 0.87^Aa	4.20 ± 0.46^Aa	4.87 ± 0.93^Aa	4.74 ± 1.03^Aa
	12	5.29 ± 0.03^ABa	3.32 ± 0.70^Aa	4.75 ± 0.75^Aa	5.25 ± 0.86^Aa	5.42 ± 1.06^Aa

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[1] *Corresponding author: wangcuntang1980@163.com