Comparison of Dried Plum Puree, Rosemary Extract, and BHA/BHT as Antioxidants in Irradiated Ground Beef Patties
نویسندگان
چکیده
منابع مشابه
Comparison of Dried Plum Puree, Rosemary Extract, and BHA/BHT as Antioxidants in Irradiated Ground Beef Patties
Fresh ground beef patties with (1) no antioxidant (control), (2) 0.02% butylated hydroxyanisole/butylated hydroxytoluene (BHA/BHT), (3) 3% dried plum puree, or (4) 0.25% rosemary extract were aerobically packaged, irradiated at target doses of 0, 1.5, or 2.0 kGy (1.7 and 2.3 kGy actual doses), and stored at 4°C. The samples were evaluated for lipid oxidation on 0, 3, 7, 14, 21, and 28 days of s...
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Three different levels (1%, 3% and 5%) of plum puree were attempted in the formulation of low sodium reduced fat meat emulsion to evaluate the possibility of its utilization as antioxidants in chevon patties. The product was evaluated for various quality characteristics and sensory attributes. The pH, and thiobarbituric acid (TBA) values were significantly (P<0.05) higher in control as compared...
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Beef loins with 3 different aging times after slaughter were ground, added with none, 0.1% ascorbic acid, 0.01% sesamol+0.01% a-tocopherol, or 0.1% ascorbic acid+0.01% sesamol+0.01% tocopherol. The meats were packaged in oxygen-permeable bags, irradiated at 2.5 kGy, and color, oxidation–reduction potential (ORP), lipid oxidation and volatile profiles were determined. Irradiation decreased the r...
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Irradiation significantly decreased the redness of ground beef (P < 0.05), and the visible color of beef changed from a bright red to a green/brown, depending on the age of meat. Addition of ascorbic acid (0.1%, wt/ wt) in ground beef prior to irradiation prevented color changes in irradiated beef, and the effect of ascorbic acid became greater as the age of meat or storage time after irradiati...
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ژورنال
عنوان ژورنال: International Journal of Food Science
سال: 2013
ISSN: 2314-5765
DOI: 10.1155/2013/360732