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Lee HJ, Choi YJ, Choi YI, et al. Effects of Lemon Balm on the Oxidative Stability and the Quality Properties of Hamburger Patties during Refrigerated Storage. Korean J Food Sci Anim Resour. 2014;34(4):533-42doi: 10.5851/kosfa.2014.34.4.533.
Lee, H. J., Choi, Y. J., Choi, Y. I., & Lee, J. J. (2014). Effects of Lemon Balm on the Oxidative Stability and the Quality Properties of Hamburger Patties during Refrigerated Storage. Korean journal for food science of animal resources, 34(4), 533-42. https://doi.org/10.5851/kosfa.2014.34.4.533
Lee, Hyun-Joo, et al. "Effects of Lemon Balm on the Oxidative Stability and the Quality Properties of Hamburger Patties during Refrigerated Storage." Korean journal for food science of animal resources vol. 34,4 (2014): 533-42. doi: https://doi.org/10.5851/kosfa.2014.34.4.533
Lee HJ, Choi YJ, Choi YI, Lee JJ. Effects of Lemon Balm on the Oxidative Stability and the Quality Properties of Hamburger Patties during Refrigerated Storage. Korean J Food Sci Anim Resour. 2014;34(4):533-42. doi: 10.5851/kosfa.2014.34.4.533. Epub 2014 Aug 31. PMID: 26761292; PMCID: PMC4662158.
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Korean J Food Sci Anim Resour. 2014;34(4):533-42. doi: 10.5851/kosfa.2014.34.4.533. Epub 2014 Aug 31.

Effects of Lemon Balm on the Oxidative Stability and the Quality Properties of Hamburger Patties during Refrigerated Storage.

Korean journal for food science of animal resources

Hyun-Joo Lee, You-Jung Choi, Yang-Il Choi, Jae-Joon Lee

Affiliations

  1. Department of Nutrition and Culinary Science, Hankyong National University, Ansung 56-749, Korea.
  2. Department of Food and Nutrition, Chosun University, Gwangju 500-759, Korea.
  3. Department of Animal Science, Chungbuk National University, Cheongju 361-763, Korea.

PMID: 26761292 PMCID: PMC4662158 DOI: 10.5851/kosfa.2014.34.4.533

Abstract

This study was performed to investigate the effects of lemon balm (Melissa officinalis L.) on various quality and antioxidant activity of hamburger patties. Lemon balm extract (LBE) showed the highest amount of total polyphenol (801.00 mg TAE/g DW) and flavonoids (65.05 mg RA/g DW). The IC50 value of DPPH hydroxyl scavenging of LBE was 132 μg/mL. The hamburger patties were prepared by 0% (N), 0.1% (L1), 0.5% (L2), and 1.0% (L3) of the lemon balm powder. The addition of lemon balm powder increased the chewiness value, but did not affect the hardness, cohesiveness, and springiness values. Lemon balm powder had positive effects on sensory evaluation of patties. The pH of all patties decreased with longer storage period. 2-Thiobarbituric acid value, volatile basic nitrogen content, and the total microbial counts of hamburger patties in the L3 group were lower, compared to those of the normal (N group). In conclusion, the L3 group had significantly delayed lipid peroxidation compared to other treatment groups. However, the addition of lemon balm powder into patties showed no significantly influence on proximate composition, calorie contents, water holding capacity and cooking loss of patties. Therefore, lemon balm might be a useful natural antioxidant additive in meat products.

Keywords: antioxidant effect; hamburger patty; lemon balm; quality; thiobarbituric acid value

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