The Effect of Addition Parsnip Herb and its Extract on Momtaze Hamburger Shelf Life

Abstract

The antioxidant effects of different forms of parsnip in beef burgers during storage for 9 days at 4°C were studied. Beef burgers were treated with 0.3% parsnip powder, 0.4% parsnip powders, 0.25 and 0.35% ethanol extracts of parsnip and 0.25 and 0.35% aqueous extracts of parsnip as well as the results were compared to beef burgers without any additive (control). Oxidation tests such as the determination of TBA value, peroxide index, pH, anisidine value, and conjugated diens and TOTOX value were determined at a gap of 3 days interval for a period of 9 days. Experiments were performed in a factorial form in a completely randomized design with the software of SPSS version 16.0. Incorporation of different forms of parsnip decreased (P<0.05) the pH value of the products. In the end of storage, the TBA value of treatments was lower than control. The results show that powder, ethanol extracts and aqueous extracts of parsnip are very effective against lipid oxidation and have potential as natural antioxidants in beef burgers. Among the different forms of parsnip, powder (0.3 and 0.4%) and aqueous extracts of parsnip (0.25 and 0.35%) were more efficient than other treatments.