THE EFFECTS OF MANGOSTEEN (GARCINIA MANGOSTANA L.) PEEL EXTRACT ON PHYSICOCHEMICAL AND SENSORY PROPERTIES OF BEEF BURGERS AND THEIR STORAGE DURATION

Abstract

This study aimed to investigate the total phenolics (TPC), total flavonoids (TFC), antioxidant and antimicrobial activities in mangosteen peel extract (MPE) and their effects on beef burgers (0.25%, 0.5%, 0.75% and 1% MPE) under 1 day, 3 days and 5 days of refrigerated storage. Thereby, the changes in physicochemical parameters: moisture, cooking loss, processing loss, and pH; oxidation parameters: peroxide value (PV), thiobarbituric acid reactive substances (TBARS), and carbonyls; total viable counts (TVC); and sensory characteristics were recorded. The antioxidant compounds in MPE were 128.93 mg gallic acid equivalent per g extract for TPC and 62.98 mg rutin equivalent per g extract for TFC. DPPH radical scavenging confirmed the antioxidant activity in the MPE at 225.85 mg ascorbic acid equivalent per g extract while inhibition zone demonstrated that of antimicrobial activity, 10.03 mm for E. coli and 13.08 mm for S. aureus. MPE-combined burgers gave markedly higher moisture and cooking loss but almost equal storage loss and pH value compared with the control samples. The best results were observed in 1% MPE-added burgers with lower values of PV (0.75 meq/kg), TBARS (1.19 nmol/g), carbonyls (5.19 nmol/mg), and TVC (6.45 logCFU/g) compared to control samples at the end of storage. The incorporation of MPE to beef burgers does not affect the sensory attributes and preferences of consumers. In conclusion, MPE can become a natural alternative to synthetic antioxidant (BHT) and antimicrobial (sodium benzoate) in preservation of meat and meat products