期刊
JOURNAL OF FOOD SCIENCE
卷 68, 期 1, 页码 339-344出版社
INST FOOD TECHNOLOGISTS
DOI: 10.1111/j.1365-2621.2003.tb14162.x
关键词
antioxidants; rosemary; oregano; borage; lipid oxidation; color stability; beef patties
Beef patties containing either ascorbic acid, rosemary, Oregano, or borage were evaluated for storage stability at 2 +/- 1 degreesC, by measuring a* and H* values, surface metmyoglobin, TBARS, psychrotrophic bacteria counts, and sensory off-odor and discoloration. All of the antioxidants (except ascorbic acid) reduced (p < 0.01) TBARS formation, which was totally inhibited by borage. Myoglobin oxidation and color fading were inhibited (p < 0.01) by rosemary, oregano, and borage. Microbial growth showed insignificant differences among treatments. Sensory results showed that rosemary, oregano, and borage extended beef patties' shelf life from 8 to 12 d, while rosemary plus ascorbic acid extended shelf life an additional 4-d period.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据