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original articleIssue 14 (1) 2015 pp. 37-44

Fang Liu, Qian Xu, Ruitong Dai, Yuanying Ni

College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China

Effects of natural antioxidants on colour stability, lipid oxidation and metmyoglobin reducing activity in raw beef patties

Abstract

Background. Minced meats undergo oxidative changes and develop rancidity more quickly than intact muscle since grinding exposes more of the muscle surface to air and microbial contamination. Due to concerns about toxicological safety of synthetic antioxidants, recent studies have put more focus on natural antioxidant compounds derived from food components.
Material and methods. The effects of four natural antioxidants (vitamin E, carnosine, grape seed extract and tea catechins) on oxidative processes and metmyoglobin reducing activity in raw beef patties during refrigerated (4°C) storage were investigated and the results were compared with butylated hydroxyanisole treatment patties. The correlation of lipid oxidation, colour and metmyoglobin reducing activity of beef patties were also studied.
Results. Samples treated with carnosine had the highest redness values on the eighth day. Tea catechins, vitamin E and grape seed extract showed higher protective effect against lipid oxidation than carnosine. Metmyoglobin reducing activity increased greatly in all samples during the storage. Significant correlation between redness value and lipid oxidation was demonstrated, while a weak correlation between metmyoglobin reducing activity and any other parameters was shown.

Keywords: beef patties, natural antioxidation, colour, lipid oxidation, metmyoglobin reducing activity
pub/.pdf Full text available in english in Adobe Acrobat format:
http://www.food.actapol.net/issue1/volume/4_1_2015.pdf

http://dx.doi.org/10.17306/J.AFS.2015.1.4

For citation:

MLA Liu, Fang, et al. "Effects of natural antioxidants on colour stability, lipid oxidation and metmyoglobin reducing activity in raw beef patties." Acta Sci.Pol. Technol. Aliment. 14.1 (2015): 37-44. http://dx.doi.org/10.17306/J.AFS.2015.1.4
APA Liu F., Xu Q., Dai R., Ni Y. (2015). Effects of natural antioxidants on colour stability, lipid oxidation and metmyoglobin reducing activity in raw beef patties. Acta Sci.Pol. Technol. Aliment. 14 (1), 37-44 http://dx.doi.org/10.17306/J.AFS.2015.1.4
ISO 690 LIU, Fang, et al. Effects of natural antioxidants on colour stability, lipid oxidation and metmyoglobin reducing activity in raw beef patties. Acta Sci.Pol. Technol. Aliment., 2015, 14.1: 37-44. http://dx.doi.org/10.17306/J.AFS.2015.1.4