EFFECT OF ADDITION OF ANTIOXIDANTS TO FROZEN GROUND BEEF a

Soy protein isolate antioxidant (SPIA) was separated from soy protein, fractionated, and purified. SPIA (300 or 900 ppm) was added to a ground beef model system; oxidation was initiated by adding Fe+*/Fe+". Sealed vials were stored at 4°C for 24 hr. Oxidation products were assessed using the 2-thiobarbituric acid (TBA) test, sensory analysis, gas chromatographic separation, and mass spcctrometric identification of headspace volatiles. SPIA (900 ppm) was also added to a beef microsomal proteinflinoleic acid model system. Beef containing 900 ppm SPIA had lower TBA numbers, less rancid odor, hexanal, and total volatiles after 16 and 24 hr than did samples containing 300 ppm SPIA and controls.

Section: Introduction Lipidmentioning

confidence: 99%

Soy Protein Isolate Antioxidant Effect on Lipid Peroxidation of Ground Beef and Microsomal Lipids

Brewer

1994

“…Sulzbacher and Gaddis (1968) and Bratzler et al (1977) concluded that auto-oxidation of triglycerides was responsible for the development of rancidity in raw frozen meats. Caldwell et al (1960), Watts (1962), and Greene (1969) concluded that oxidative changes in lipids were primarily due to auto-oxidation of phospholipids. This is probably a result of the high unsaturated fatty acid content of the phospholipids (Love and Pearson, 1971).…”

Section: Introductionmentioning

confidence: 99%

Lipid Oxidation in Ground Beef Patties as Affected by Time‐Temperature and Product Packaging Parameters

Bhattacharya

Hanna

Mandigo

1988

Oxidative rancidity in fresh and stored ground beef samples was measured using a thiobarbituric acid (TBA) assay with antioxidant protection. The independent variables were fat concentration (15 or 30%), package type (polyethylene or vacuum-packaged), freezer storage temperature (-12.2". -23.3" or -34.4"C) and storage time (4, 8, 12, -16, or 2d weeks j. At the end of each storage timesamples'were thawed and TBA values were determined on the samples before and after cooking. TBA values increased during the first 12 to 16 weeks after which time it decreased for both the cooked and uncooked samples. The higher fat samples, packaged in polyethylene, had higher TBA values for both cooked and uncooked patties. Uncooked patties stored at -12.2"C had higher TBA values than those stored at -23.3"C or -34.4"C but cooked sample TBA values showed no dependence on storage temperature.

“…3) during the same period of display. Other workers also observed that the addition of Vit C maintained good color in ground pork (Watts and Lehmann, 1952a) and ground beef (Caldwell et al, 1960;Greene et al, 1971;Shivas et al, 1984), and that addition of Vit C retarded rancidity in ground beef (Greene et al, 1971;Shivas et al, 1984).…”

Section: Vit C Treatmentmentioning

confidence: 90%

“…Addition of Vit C increased pigment and lipid stability in ground pork (Watts and Lehmann, 1952a) and ground beef (Caldwell et al, 1960;Greene et al, 1971;Shivas et al, 1984). The combined addition of Vit E plus C increased lipid stability in beef steaks (Okayama et al, 1987).…”

Section: Introductionmentioning

confidence: 93%

“…The in vitro addition of Vit E increased pigment or lipid stability in pork (Miles et al, 1986;Whang et al, 1986), ground beef (Benedict et al, 1975) and beef steak (Okayama et al, 1987). Addition of Vit C increased pigment and lipid stability in ground pork (Watts and Lehmann, 1952a) and ground beef (Caldwell et al, 1960;Greene et al, 1971;Shivas et al, 1984). The combined addition of Vit E plus C increased lipid stability in beef steaks (Okayama et al, 1987).…”

Section: Introductionmentioning

confidence: 98%

See 1 more Smart Citation

Vitamins E and C Improve Pigment and Lipid Stability in Ground Beef

Mitsumoto

Faustman

Cassens

et al. 1991

Effect of vitamin E (Vit E), vitamin C (Vit C) and their combination (Vit E+C) on pigment and lipid stability in raw ground beef was studied during 7 days illuminated display at 4°C. Oxidations of pigment and lipid were greatest in controls. Vit E treatment showed moderate pigment and lipid oxidation, and Vit C treatment showed low pigment and lipid oxidation. Vit E+C treatment-resulted in the lowest pigment and lipid oxidation.