Journal
MEAT SCIENCE
Volume 164, Issue -, Pages -Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.meatsci.2020.108091
Keywords
Black rice; Beef color; Lipid oxidation; Discoloration; Antioxidant activity
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Funding
- Royal Golden Jubilee (RGJ)
- Oklahoma State University
- USDA- National Institute of Food and Agriculture
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Black rice is rich in phenolic acids and anthocyanin; however, limited studies have determined its effect on ground beef quality. The objective was to determine the effects of 0, 0.4, 0.8, and 1.2% black rice water extract (BRWE) on ground beef patties quality when packaged in polyvinyl chloride (PVC). pH, surface color, lipid oxidation, total plate count, and antioxidant capacity were determined on 0, 3, and 6 days of storage under fluorescent light at 2 degrees C. Addition of BRWE had no effect (P = .98) on pH. Incorporating BRWE in ground beef improved (P < .0001) redness compared with control. The addition of BRWE decreased (P < .0001) lipid oxidation compared with control during storage; while antioxidant capacity increased with the addition of extract. BRWE at 1.2% reduced (P = .007) aerobic microbial counts after 6 days of storage. These results suggested that BRWE could be used as a natural antioxidant in ground beef to limit lipid oxidation and discoloration.
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