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Evaluation of Preserving Effect of Lyopjilized Powder Honey Bee on Minced Beef

Abstract:

There is a rising interest in using natural substances with the antimicrobial potential to achieve the food conservation for more long time periods. Honey has antioxidant and antimycrobial properties, however, its viscosity and density demand to find application's alternatives. The main purpose was to obtain honey powder through lyophilization and verify its effect on minced beef's physicochemical and microbiological characteristics. Raw rosmarinus and rape honey used was first tested to know its bioactive compounds values, then it was mixed with wheat flour (emulsifier) at 50 %, 60 % and 70 % w/w, these mixes were lyophilized and pulverized afterwards. The 50 % formulation was selected because it showed the best moisture and hygroscopic features. Subsequently, it was used within the burgers beef 10 % and 20 % w/w. The samples were packed and stored (4 ± 1 ºC), pH and color were tested on 0, 3, 7 and 10 days as well as total aerobic mesophiles, psychrotrophs and Enterobacteria. The microbiological analysis showed that the treatments delayed Enterobacteria and total aerobic mesophiles growth with high effect using more honey concentration. Treatments applied affect minced meat color with decrease values for L* and a* parameters. New studies may propose from these results and evaluate more quality parameters to minced beef.