The Utilization of Chasteberry (Vitex agnus-castus L.) Seed Powder as a Natural Antioxidant in the Production of Beef Meatball

This study examined the impact of incorporating varying concentrations (2.5%, 5%, 7.5%, and 10%) of chasteberry seed (Vitex agnus-castus L.) powder on the quality, shelf life, and sensory attributes of beef meatballs. The findings revealed a notable enhancement in antioxidant capacity and phenolic content with the incorporation of chasteberry. Lipid oxidation was markedly reduced, particularly in the 10% chasteberry group. However, the addition of chasteberry powder significantly influenced sensory acceptability, with higher concentrations resulting in a decline in taste and odor scores. The inclusion of chasteberry at 2.5% appears to provide an optimal equilibrium between antioxidant stability and sensory properties.