Onion Skin Powder Helps Keep Premade Beef Patty Fresh During Cold Storage

Greg Howard
9th September, 2024

Onion Skin Powder Helps Keep Premade Beef Patty Fresh During Cold Storage

Image Source: Natural Science News, 2024

Key Findings

  • The study from Qiqihar University found that adding red onion skin powder (OSP) to beef patties improved their color and texture
  • Beef patties with 3% OSP showed significantly lower lipid and protein oxidation after 12 days of storage
  • OSP also inhibited microbial growth, suggesting better preservation and extended shelf life for the beef patties
The recent study from Qiqihar University investigated the impact of incorporating red onion skin powder (OSP) into premade beef patties (BBP) at varying levels (0, 1, 2, and 3%) on several quality parameters during cold storage[1]. This research aimed to explore the potential of OSP as a natural antioxidant and preservative, addressing the ongoing search for healthy and economical alternatives to synthetic additives in food products[2]. The study measured changes in color, lipid and protein oxidation, and microbial infection levels over time. Color parameters were assessed using L* (lightness), a* (red-green), and b* (yellow-blue) values, alongside MetMb (metmyoglobin) content, which affects meat color. Lipid oxidation was evaluated using TBARS (thiobarbituric acid reactive substances), while protein oxidation was assessed through carbonyl content. The degree of microbial infection was determined by the TVB-N (total volatile basic nitrogen) content, which indicates meat spoilage. Findings revealed that adding OSP to BBP reduced the pH and color values (L*, a*, b*), indicating a darker and potentially more appealing meat product. The texture of BBP also improved, with enhanced hardness, springiness, gumminess, and cohesiveness, although chewiness remained unaffected. Notably, after 12 days of storage, the carbonyl group and TBARS content in BBP with 3% OSP were significantly lower than in the control group, demonstrating reduced lipid and protein oxidation. Additionally, OSP significantly inhibited the increase in TVB-N during storage, suggesting better preservation and extended shelf life. These results align with earlier findings on the antioxidant properties of natural plant extracts. For instance, previous research demonstrated the benefits of onion skin powder in enhancing the nutritional value and extending the shelf life of pizza bases by increasing fiber content and antioxidant levels[3]. Similarly, studies on other natural antioxidants like guarana seed extracts have shown their efficacy in preserving meat products by reducing color deterioration and oxidative damage[4]. The current study expands on these earlier findings by illustrating the specific benefits of red onion skin powder in meat preservation. By reducing lipid and protein oxidation and inhibiting microbial growth, OSP offers a promising natural alternative to synthetic antioxidants, which are often associated with health risks[2]. This research provides a valuable contribution to the ongoing efforts to improve food safety and quality using natural ingredients.

VegetablesNutritionBiochem

References

Main Study

1) Effect of onion skin powder on color, lipid, and protein oxidative stability of premade beef patty during cold storage.

Published 6th September, 2024

https://doi.org/10.1038/s41598-024-71265-x

Related Studies

2) Effects of Plant-Based Antioxidants in Animal Diets and Meat Products: A Review.

https://doi.org/10.3390/foods12061334

3) Dough rheology, antioxidants, textural, physicochemical characteristics, and sensory quality of pizza base enriched with onion (Allium cepa L.) skin powder.

https://doi.org/10.1038/s41598-020-75793-0

4) Guarana seed extracts as a useful strategy to extend the shelf life of pork patties: UHPLC-ESI/QTOF phenolic profile and impact on microbial inactivation, lipid and protein oxidation and antioxidant capacity.

https://doi.org/10.1016/j.foodres.2018.07.047


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