ArticleFoods (Basel, Switzerland)2020
The Effects of Pecan Shell, Roselle Flower and Red Pepper on the Quality of Beef Patties during Chilled Storage.
Article in Foods (Basel, Switzerland), 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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Who cites it
6 citing papers in PubMed.
- The effects of low-molecular-weight fucoidan on the quality of frozen Litopenaeus vannamei.Journal of the science of food and agriculture · 2026Article
- Natural Ingredients to Enhance the Antioxidant Capacity in Different Meat Products: A Review.Foods (Basel, Switzerland) · 2026Review
- Influence of Purple Onion Pulp Addition Level on Oxidative, Microbial, and Sensory Characteristics of Refrigerated Beef Patties.Foods (Basel, Switzerland) · 2025Article
- Valorization of flowers and their role in circular bioeconomy and sustainable development goals.Bioresources and bioprocessing · 2025Review
- Development and Characterization of Films Containing Sichuan Pepper Extract to Extend the Shelf Life of Refrigerated Beef Patties.Foods (Basel, Switzerland) · 2025Article
- Effect of Partial Meat Replacement byFoods (Basel, Switzerland) · 2023Article
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Authors and funding
5 authors.
Funding
Abstract
The antioxidant and antimicrobial effects of pecan shell (PSW), combined with roselle flower (RS) and red pepper (CA) were analyzed in beef patties by several methods during chilled storage for 13 days. Additionally, the antioxidant and antimicrobial activities of PSW, RS and CA extracts were determined. The PSW extract exhibited a higher radical scavenging activity (by the DPPH method) and more total phenolic compounds than RS and CA. RS presented the best antimicrobial capacity. Nine formulations of beef patties were prepared, including a control (CM), a synthetic preservative (CAMPA N.3 (A)) and different combinations of PSW, RS and CA. The bacterial counts of the beef patties with RS (4-5 log colony-forming units (CFU)/g meat) were significantly lower than those of the control sample (CM) (6-7 CFU/g meat) at day 6. The thiobarbituric acid-reactive substance (TBARS) values at day 7 of all treatments were similar to the values of samples containing the synthetic antioxidant and significantly lower than the CM group. The order of stability assessed by the TBARS values were in agreement with the hexanal content. Thus, these results support the hypothesis that the combination of PWS, RS and CA could represent a good natural food preservative.
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