The effect of ethanolic extracts of Boswellia Serrata gum and Glycyrrhiza Glabra root in reducing the oxidation rate and acrylamide content of beef burger under shallow frying conditions

Subject Areas : Journal of Quality and Durability of Agricultural Products and Food Stuffs

Sahar Yazdanmehr ¹ , Toktam Mostaghim ²

1 - M.Sc. Department of Food Science and Technology, Shahr-e-Qods Branch, Islamic Azad University, Tehran, Iran
2 - Assistant Professor, Department of Food Science and Technology, Shahr-e-Qods Branch, Islamic Azad University, Tehran, Iran

Received: 2023-10-19 Accepted : 2023-12-24 Published : 2024-07-25

Keywords: Hamburger, Acrylamide, Oxidation, Boswellia serrata gum, Glycyrrhiza glabra root,

Abstract :

The objective of this study was to investigate the utilization of Boswellia serrata gum (BSG) and Glycyrrhiza glabra root (GGR) alcohol extracts as natural antioxidants for retarding acrylamide formation and lipid oxidation in shallow fried beef hamburger. BSG and GGR extracts separately were added to hamburger formulation at 1.0, 1.5 and 2.0% (w/w) levels and the sample with combination of these extracts (1.0% BSG and 1.0% GGR) also was prepared. Then, the prepared samples were fried at 170°C for 8 min. The obtained results revealed that BSG and GGR alcohol extracts hadn’t significant effect on pH of hamburger. BSG and GGR extracts addition (at 2.0% level) respectively reduced the acrylamide formation by 32.95% and 49.87% compared to the control, significantly (p<0.05). By increasing the concentration of BSG and GGR extracts, the oxidation process decreased, so that the peroxide, anisidine, TBA and Totox values of treated samples significantly were lower than control (p<0.05). GGR extract at 2.0% level had the highest antioxidant activity than other samples, and the combined sample and sample with 1.5% GGR extract were at the second place. The sensory evaluation showed that BSG and GGR extracts didn’t affect the hamburger’s texture and color, while, by increasing the GGR extract concentration in formulation, the flavor and overall acceptability scores significantly were decreased (p<0.05).