Antioxidative effects of incorporated ginger peel extracts on beef patties subjected to refrigerated storage

Ginger is abundant in phenols and other bioactive compounds that demonstrate potential antioxidant properties. Although these compounds are recognized as the primary antioxidants in ginger, there is limited knowledge about the bioactive compounds found in ginger peel and their practical application in real food systems. This study aimed to identify the main polyphenols in ginger peel extract (GPE) and assess their impact on the shelf-life of refrigerated beef patties over eight-day intervals. Through HPLC-MS2 analysis, six polyphenols with strong antioxidant activity were detected in GPE. The addition of increasing concentrations of GPE (1%, 2%, and 3%) did not significantly affect the chemical composition of the patties. However, incorporating 3% GPE had the greatest effect on protein and lipid stability, as well as improved the antioxidant properties of the beef patties during storage. Scanning electron microscope analysis supported these findings, with the highest antioxidant activity observed in patties containing 3% GPE. This could be attributed to the higher concentrations of phenols and greater free-radical scavenging activities found in the 3% GPE. Furthermore, sensory analysis indicated a positive reception of the patties formulated with ginger peel extract. Our research suggests that the effect of GPE on beef patties is concentration dependent, with the most significant impact observed with 2% and 3% GPE. This finding contributes to improved product stability and enhanced sensory qualities, providing a viable option for incorporating natural antioxidants in food formulations.