Effect of Supercritical CO2 Extraction of Nigella sativa Seeds in the Formulation of Beef Patties to Enhance the Lipid Stability and Sensory Characteristics

Abstract

The oxidative stability of beef burgers incorporating Nigella sativa Super critical CO₂ extraction (SC-NSX), Roasted Nigella sativa Super critical CO₂ extraction (SC-roasted NSX) was compared with that of commercial-grade green tea extract (GTE) as positive control separately adding 200 and 500 mg/kg before kept at -18°C for a period up to three months. The chemical composition, TBARS, protein oxidation, proximate, cooking yield, pH, colour, and textural properties and sensory attributes were assessed while held in storage at - 18°C at 3 months. The incorporation of natural antioxidants however resulted in a significant (P < 0.05) decrease in TBARS (58%–62%) and protein oxidation (31–45%) as compared to control. Regarding the sensory characteristics, Furthermore, a vast improvement (P < 0.05) in cooking yield and textural properties was observed and noted. Although, incorporating NSX and GTE into the beef patties did not have a major influence (P > 0.05) on sensory acceptability, proximate composition, pH and colour of the patties.