Incorporating essential oils of marjoram and rosemary in the formulation of beef patties manufactured with mechanically deboned poultry meat to improve the lipid stability and sensory attributes

The effect of addition of essential oils of marjoram (Origanum marjorana L.) and rosemary (Rosmarinus officinalis L.) at concentration of 200 mg/kg to beef patties formulated with 200 g/kg mechanically deboned poultry meat (MDPM) was studied. The proximate composition, lipid oxidation, sensory characteristics and microbial counts of beef patties manufactured with 200 g/kg MDPM (percentage of lean portion) were assessed during frozen storage at −18 °C. Beef patties formulated with MDPM (200 g/kg) showed significant (P < 0.05) reduction in protein content and significant (P < 0.05) increase in fat content. Incorporating MDPM in beef patties formulation significantly (P < 0.05) increased the TBARS (Thiobarbituric acid reactive substance) values and significantly (P < 0.05) reduced the flavor and overall acceptability scores. Addition of essential oils of marjoram and rosemary at level of 200 mg/kg significantly (P < 0.05) reduced the TBARS and significantly (P < 0.05) increased the sensory scores of beef patties during frozen storage period. Overall, the study indicated the potential use of natural herbal essential oils to protect against lipid oxidation and improve the sensory attributes of beef patties formulated with MDPM.

► Beef patties were formulated with 200 g/kg mechanically deboned poultry meat and stored at −18 °C for three months. ► Essential oils of marjoram and rosemary were incorporated in the formulations. ► The proximate composition, lipid oxidation, sensory characteristics and microbial counts of beef patties. ► Incorporating MDPM in beef patties formulation increased the TBARS values and reduced sensory scores. ► Addition of essential oils of marjoram and rosemary to beef patties reduced the TBARS and increased the sensory scores.