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    Effects of Berberis vulgaris L. Extract on the Physicochemical, Sensory, and Textural Properties of Beef Patties
    (2025) Topcu, Kübra Cinar; Ugur, Gamze
    The effects of adding different concentrations (0.1%, 0.2%, and 0.4%) of Berberis vulgaris fruit extract to raw beef patties on their physicochemical properties were investigated. Physicochemical, sensory, and textural analyses were also performed on cooked beef patties. The addition of the extract did not cause a significant change in the approximate composition of the patties. (P<0.01). Initially, it significantly affected the TBARS value in all groups (P<0.05). However, there was no significant difference in TBARS values after cooking (p>0.05). While no significant difference was observed in the color values before cooking, cooking reduced L*, a*, and b* values. The cooking yield significantly affected all groups (P<0.01) and was reduced by adding Berberis extract. The incorporation of the extract did not induce any statistically important alterations in the sensory attributes of the patties. Furthermore, texture analysis revealed highly significant effects on the hardness, gumminess, and chewiness values across all groups (P<0.01). The results demonstrate that the extract did not notably change the patties' physicochemical properties. However, it effectively reduced lipid oxidation and enhanced their textural qualities. This study supports the potential use of B. vulgaris extract as a natural additive to improve the quality of beef patties.