Research Information System
GIDA, vol.46, no.3, pp.739-750, 2021 (Peer-Reviewed Journal)
The present study was conducted to evaluate the physicochemical and sensory quality of beef pattiescontaining different levels of pennyroyal powder (PP) during storage at 4 °C for up to 9 days. The PP wasadded to patties at 0.75, 1.5, 2.25, and 3.0% levels and compared to negative (without PP) and positivecontrols (0.01% propyl gallate). The PP addition decreased the protein content and increased the ash content(P <0.05). The PP inclusion improved cooking loss, but negatively affect the hardness and overallacceptability (P <0.05). However, overall acceptability scores of patties containing up to 1.5% PP weresimilar to the negative and positive controls (P >0.05). The PP incorporation improved the pH, lipid, andcolor stability during the storage period (P <0.05). Thus, the inclusion of 1.5% PP could be recommendedto retard the lipid and color oxidation of patties with minimal compositional, textural, and sensory changes.