S.F.S Reihani - Food Science and Technology, PhD., Universiti Sains Malaysia
Tan Thuan-Chew - Food Science and Technology, PhD., Universiti Sains Malaysia
Huda Nurul
Easa Azhar Mat

In Malaysia, fresh ulam raja leaves (Cosmos Caudatus) are eaten raw with rice. In this study, beef patties incorporated with extract of ulam raja (UREX) and commercial green tea extract (GTE) added individually at 200 and 500 mg/kg were stored at −18 °C for up to 10 weeks. Lipid oxidation, cookingyield, physicochemical properties, textural properties, proximate composition and sensory characteristics of beef patty were compared between those incorporated with UREX, GTE and control(pure beef patty). Incorporation of UREX or GTE at 500 mg/kg into beef patties reduced the extent oflipid oxidation significantly (P<0.05). UREX showed strong lipid oxidation inhibitory effect, comparable with GTE. In addition, significant improvement (P<0.05) in cooking yield and textural properties was also recorded. However, incorporation of UREX and GTE into beef patties showed no significant influence (P> 0.05) on the colour, pH, proximate composition and overall sensory acceptability of the patties

Ulam raja (Cosmos Caudatus), Green tea extract, Beef patty, Frozen storage