Journal
MEAT SCIENCE
Volume 58, Issue 4, Pages 421-429Publisher
ELSEVIER SCI LTD
DOI: 10.1016/S0309-1740(01)00045-6
Keywords
natural antioxidants; lipid oxidation; colour stability; beef patties; ascorbic acid; carnosine; taurine; rosemary; meat
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This research was aimed at evaluating the inhibition of oxidative changes of beef patties packaged in modified atmosphere (70% O-2 + 20% CO2 + 10% N-2) by natural antioxidants: ascorbic acid (500 ppm), taurine (50 mM), carnosine (50 mM), rosemary powder (1000 ppm) and their combinations with the first. Beef patties stored at 2 +/- 1 degreesC for 20 days were evaluated for colour (L*, a*, b*, C* and H*), TBARS, metmyoglobin formation (% of total myoglobin), psychrotrophic microbial counts and sensory odour and discolouration. Rosemary, either alone or with ascorbic acid, was highly effective in inhibiting both metmyoglobin formation and lipid oxidation; sensory analysis was in agreement with these results. Ascorbic acid, ascorbic acid + taurine and ascorbic acid + carnosine treatments showed a limited inhibitory effect of myoglobin oxidation, while carnosine and carnosine + ascorbic acid were effective in inhibiting lipid oxidation. Taurine alone failed to exert any antioxidant effect. Principal components analysis confirmed these results. (C) 2001 Elsevier Science Ltd. All rights reserved.
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