345: Optimizing Edible Flower Concentrations for Enhanced Oxidative Stability and Quality of Raw Ground Beef Patties

Introduction

Lipid and protein oxidation in meat leads to quality deterioration, affecting color, texture, and overall consumer acceptance. With growing demand for natural, clean-label alternatives, edible flowers such as hibiscus (Hibiscus sabdariffa L.) and rose (Rosa canina L.) have emerged as promising sources of bioactive compounds. This study investigates the impact of varying concentrations of these flowers on the oxidative and physicochemical properties of raw ground beef patties under refrigerated storage.

Methods

Ground beef patties were formulated with hibiscus and rose powders at 1%, 2%, and 3% concentrations in finished product. Ground beef patties were stored and displayed at 4°C for 7 days. Oxidative stability was measured using TBARS and protein oxidation (carbonyl content and free thiols) assays. Physicochemical parameters, including water-holding capacity, pH, color, and texture, were monitored. Antioxidant activity was analyzed using the DPPH assay.

Results

Rose powder at 2% concentration demonstrated the greatest efficacy in reducing lipid and protein oxidation. Physicochemical analyses revealed that rose-treated patties retained better water-holding capacity, stable pH, and vibrant color over the storage period. Antioxidant activity was significantly higher in rose powder compared to hibiscus, attributed to its rich phenolic and flavonoid content.

Significance

This research highlighted the potential application of hibiscus and rose powders as natural preservatives, aligning with FDA's Clean Label Initiative. By optimizing flower concentrations, the study contributes to the development of functional meat products with enhanced quality, reduced synthetic additives, and extended shelf life.

Authors: Krishna Brunda Duggirala, Anand Mohan