Effects of Salicornia Extract on the Quality, Shelf-Life, and Functional Properties of Beef Patties During Refrigerated Storage

Tokysheva G. Konysbayeva D. Myrzabayeva M. Ospankulova G. Dairova K. Makangali K.
November 2025 Multidisciplinary Digital Publishing Institute (MDPI)

Applied Sciences (Switzerland)
2025 #15 Issue 21

Clean-label preservation of beef patties remains challenging due to rapid oxidative and microbiological spoilage during refrigeration. Incorporating Salicornia extract yielded clear, dose-dependent quality gains over 15 days at 4 ± 1 °C. Relative to the control, 1.5% Salicornia lowered secondary lipid oxidation by 42% (TBARS: 1.15 vs. 1.98 mg MDA/kg) and primary oxidation by 33% (PV: 3.30 vs. 4.95 meq O₂/kg), while maintaining a substantially higher antioxidant status (TPC: 20.6 vs. 6.8 mg GAE/100 g; DPPH: 45.8% vs. 14.5%). Microbiological loads were attenuated (SPC: 4.88 vs. 6.20 log CFU/g; psychrotrophs: 1.46 vs. 2.00 log CFU/g; yeasts/molds: 1.44 vs. 1.74 log CFU/g), accompanied by moderated physicochemical drift (pH: 6.16 vs. 5.86; a_w: 0.847 vs. 0.828). Color retention was markedly improved, with higher redness and lower overall discoloration (a*: 13.6 vs. 9.8; ΔE*: 3.96 vs. 9.13). The 1.0% treatment showed intermediate benefits, indicating a robust dose response. Collectively, these outcomes demonstrate that 1.0–1.5% Salicornia delivers multifaceted protection, limiting lipid oxidation, curbing microbial growth, preserving color, and stabilizing matrix attributes, thereby extending the refrigerated shelf-life of beef patties and supporting clean-label reformulation, particularly when combined with oxygen-limiting packaging.

beef patties , color stability , DPPH , lipid oxidation , microbiological quality , Salicornia , shelf-life , total phenolic content

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Department of Technology of Food and Processing Industries, Kazakh Agrotechnical Research University Named After S.Seifullin, Astana, 010000, Kazakhstan
Department of Plant Protection and Quarantine, Kazakh Agrotechnical Research University Named After S.Seifullin, Astana, 010000, Kazakhstan

Department of Technology of Food and Processing Industries
Department of Plant Protection and Quarantine

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