Ceylon gooseberry as an additive to improve the quality of meat patties.

Abstract

To enhance the antioxidant activity and quality of beef meat patties, and to make the best use of the wild fruit Ceylon gooseberry (CG), patties were prepared with varying concentrations of this fruit, from 0 to 3%. The physical-chemical, technological, and sensorial characteristics were evaluated over a seven-day storage period. The results showed a significant increase in radical scavenging activity for DPPH and ABTS assay in patties with CG. The addition of CG effectively reduced lipid oxidation and influenced the color, particularly the variables a* and b*. There was a reduction in hardness, accompanied by the lowest cooking loss, shrinkage rate, and diameter reduction in patties made with CG. Importantly, adding up to 3% CG can be done without compromising on the sensory quality of the product. The potential of CG to reform traditional patties into a healthier meat product is not only inspiring but also motivating, adding significant value to this wild fruit and the food industry at large.