American Journal of Food Science and Technology
ISSN (Print): 2333-4827 ISSN (Online): 2333-4835 Website: http://www.sciepub.com/journal/ajfst Editor-in-chief: Hyo Choi
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American Journal of Food Science and Technology. 2022, 10(1), 1-9
DOI: 10.12691/ajfst-10-1-1
Open AccessArticle

The Utilization of Yellow and Red Onion Peels and Their Extracts as Antioxidant and Antimicrobial in Preservation of Beef Burger during Storage

Nahed L. Zaki1, Nasra A. Abd-Elhak1 and Hanaa S. M. Abd El-Rahman1,

1Food Technology Research Institute, Agriculture Research Center, Giza, Egypt

Pub. Date: January 07, 2022

Cite this paper:
Nahed L. Zaki, Nasra A. Abd-Elhak and Hanaa S. M. Abd El-Rahman. The Utilization of Yellow and Red Onion Peels and Their Extracts as Antioxidant and Antimicrobial in Preservation of Beef Burger during Storage. American Journal of Food Science and Technology. 2022; 10(1):1-9. doi: 10.12691/ajfst-10-1-1

Abstract

Natural antioxidants have gained interest in recent years as a result of their ability to reduce auto oxidation of fats, oils and fat containing food products by replacing synthetic antioxidants. Yellow and red onion peels were chosen as a natural antioxidant source in our study. In addition, the storage stability, TBA, antimicrobial and organoleptic of beef burgers with yellow or red onion peels or extracts were compared to BHT under refrigerated storage at 4±1°C for 15 days. Also cooking measurements (cooking loss, cooking yield, shrinkage and moisture retention) were compared to BHT. The major components in red onion peels were quercetin 11290.09 µg/g and 1761.31 µg/g in yellow onion peels, according to the findings. The results showed that increasing the amount of onion peels enhanced total phenolic, total flavonoids, and antioxidant activities in burgers. Burgers made with onion peel extracts had the highest levels of total phenol and total flavonoids.The cooking yield and moisture retention of beef burgers using onion peels were both improved. The control burger had the most cooking loss, followed by the BHT prepared burger. As yellow or red onion peels and their extract were put to beef burgers, the pH of the beef was much lower when compared to the control. In the sensory acceptance test, there were no significant differences in color, odor, taste, appearance, and overall acceptability of beef burgers prepared with red and yellow onion peel powder and extracts at zero time, while slightly lower or similar judging scores in all organoleptic characteristics were observed in the tested beef burger samples and control sample during storage periods of two weeks. In addition, yellow or red onion peels, as well as their extract, may have antibacterial properties.

Keywords:
red onion peels powder yellow onion peels natural antioxidants antimicrobial

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