Effects of Berberis vulgaris L. Extract on the Physicochemical, Sensory, and Textural Properties of Beef Patties
Year: 2025
Type: article
Abstract: The effects of adding Berberis vulgaris L. fruit extract to beef patties (patties) on physicochemical, sensory, texture and safety features were investigated. The addition of the extract did not cause a significant change in the approximate composition (moisture and ash) of the patties. It had a significant effect on the pH value in all groups of raw and cooked patties (P < 0.01). Initially, it had a significant effect on the TBARS value in all groups (P < 0.05), while there was no significant difference in TBARS values after cooking (p > 0.05). While no significant difference was observed for the color values, cooking caused a fall in L*, a* and b* values. Cooking yield had a significant effect in all groups (P < 0.01). The use of Berberis extract in patties reduced the cooking yield. The addition of the extract did not change the sensory features of the patties by a significant degree. Additionally, texture analysis showed very significant effects of hardness (N), gumminess (N) and chewiness (mJ) values in all groups (P < 0.01). The findings indicate that the extract does not significantly alter the patties' properties but reduces lipid oxidation and enhances textural attributes. This study supports the potential use of Berberis vulgaris L. extract as a natural additive to improve the quality of beef patties.
Authors: Kübra Cinar Topcu, Gamze UGUR
Institution: Bayburt University
Language: English
Subfield: Animal Science and Zoology
Domain: Life Sciences
SDG: Zero hunger
Open Access status: hybrid
OpenAlex ID: W4408871785