Utilization of spray-dried raspberry powder as a natural additive to improve oxidative stability, microbial quality and overcome the perception of discoloration in vacuum-packed ground beef during chilled storage

Abstract

The present study was conducted to determine the effects of spray-dried raspberry powder (SDRP) (CONTROL, 1.0%, 2.0%, and 3.0%) as a natural antioxidant, antimicrobial, and colorant on physicochemical properties, lipid oxidation, discoloration, and microbial quality of vacuum-packed (VP) ground beef during chilled storage at 2 +/- 0.5 degrees C for 18 days. By incorporating SDRP into VP ground beef pH, lipid oxidation (TBARS), lightness, and hue angle (h degrees) values decreased (P < .01), while redness (a*) and chroma (C*) values improved (P < .01). SDRP treatments had higher redness, more stable color, and lower pH and TBARS values during storage in a dose -dependent manner (P < .05), demonstrating that SDRP had a preventive effect on lipid oxidation and discol-oration. The combination of vacuum packaging with SDRP generally resulted in lower bacterial growth during storage. These results demonstrated that 2% or 3% SDRP treatment has promising potential as an effective strategy to achieve oxidative and microbial stability and overcome discoloration in VP fresh meats.