Pistachio green hull extract as a natural antioxidant in beef patties: Effect on lipid and protein oxidation, color deterioration, and microbial stability during chilled storage

The efficacy of different concentrations of lyophilized pistachio green hull water extract (LPGH) on retarding lipid and protein oxidation, color stability, and microbial spoilage of the beef patty during chilled storage was tested. Beef patties treated with LPGH had an strong inhibition of protein carbonyl formation, whereas lipid oxidation values were less affected compared to control after 8 days of storage. Antioxidant activity of the lipophilic and hydrophilic extract of patties indicated that reduction of antioxidant activity during storage was related to the hydrophilic fraction of LPGH. The antimicrobial activity of LPGH against lactic acid bacteria, Staphylococcus aureus, total viable microorganism, yeast, and mold was observed, whereas it had no effect on Enterobacteriaceae. Also, according to sensory results samples containing LPGH at 750 mg/kg can be considered as a natural antioxidant and antimicrobial compound for use in beef patties.