Effects of lyophilized black carrot ( L.) water extract on the shelf life, physico-chemical and microbiological quality of high-oxygen modified atmosphere packaged (HiOx-MAP) ground beef.

Unlabelled: In the present study, firstly, various properties of lyophilized water extracts (LBCWE) produced from fresh black carrot were determined. LBCWE was observed to be a rich source of monomeric anthocyanins (1188.40 ± 17.38 mg C3G/100 g; n = 4) and phenolics (2733.83 ± 17.78 mg GAE/100 g, n = 4). Secondly, ground beef containing LBCWE (Control, 100, 200 and 300 ppm) and packaged in HiOx-MAP (80% O + 20% CO) was evaluated in terms of lipid oxidation, metmyoglobin (MetMb), color, pH and microbial counts during storage at 2.0 ± 0.5 °C for 12 days. By increasing level of LBCWE, the pH, lipid oxidation, MetMb and microbial counts were decreased ( < 0.01). The LBCWE significantly affected the color and microbial count parameters ( < 0.01). The highest redness and lowest microbial growth during storage was in the 300 ppm LBCWE group ( < 0.05). On the 12th day of storage, and decreased 1.24 log and 1.46 log units in this group according to control. The shelf life of ground beef can be extended by 3 days with MAP + 300 ppm extract application.

Supplementary Information: The online version contains supplementary material available at 10.1007/s13197-021-05044-1.