The Effect Of Black Rice Bran Oil On Color Appearance, Lipid Oxidation, Antioxidant Activity, And Microbial Growth Of Fresh Ground Beef Patties During Refrigerated Storage.

This study aimed to determine the ability of black rice bran oil (RBO) to extend the shelf life and quality of fresh ground beef patties. The beef samples were treated with four different concentrations of RBO (0%, 0.2%, 0.4%, and 0.8% [v/w]). The ground beef patties were packaged in polyvinyl chloride (PVC) and cold storage at 2 - 4°C. pH, color appearance, lipid oxidation, antioxidant activity, and aerobic plate count were determined on 0, 3, and 6 days of storage. The result found that adding RBO did not affect pH (P>0.05). The microbial population and lipid oxidation value in all groups increased in all samples following the storage time of up to 6 days. However, the beef sample addition with 0.4% RBO decreased lipid oxidation compared with the control group and reduced the microbial population counts after six days (P<0.01). According to the results, RBO could be used as a natural bio-preservative in ground beef to prolong its shelf life. [ABSTRACT FROM AUTHOR]