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KMID : 1024620180380051029
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Food Science of Animal Resources
2018 Volume.38 No. 5 p.1029 ~ p.1042
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The Effects of Natural Antioxidants on Protein Oxidation, Lipid Oxidation, Color, and Sensory Attributes of Beef Patties during Cold Storage at 4℃
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Zahid Md. Ashrafuzzaman
Seo Jin-Kyu
Park Jun-Young
Jeong Jin-Yeon
Jin Sang-Keun
Park Tae-Seon
Yang Han-Sul
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Abstract
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This study aimed to investigate the use of golden thread extract (GTE), clove extract (CE), and commercially available nitrite for retarding lipid and protein oxidation and for maintaining color stability and sensory attributes in beef patties stored at 4℃. GTE, CE, and nitrite treatment samples were found to be efficient in retarding lipid oxidation as all three treatments resulted in low thiobarbituric acid reactive substance (TBARS) content (p<0.05). By using GTE, CE, and nitrite into beef patties, protein oxidation was not developed. Incorporation of GTE and CE into beef patties maintained color stability by protecting against the decrease of L*, a*, b*, chroma, and hue angle values and exhibited significant influence on sensory characteristics, including color and odor of beef patties (p<0.05). Compared to commercially available nitrite, GTE and CE were more effective as antioxidants for inhibiting lipid oxidation, and preserving color stability of fresh beef patties. The study indicated that GTE and CE could be utilized efficiently to extend the shelf life of beef patties.
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KEYWORD
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beef patties , natural antioxidants , oxidation stability , color stability , sensory attributes
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