Effect of ascorbic acid and alpha-tocopherol on storage stability of beef steaks

Okayama, Takahide; Imai, Tetsuo; Yamanoue, Minoru

doi:10.1016/0309-1740(87)90063-5

Cited by 43 publications

(36 citation statements)

References 13 publications

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“…This effect is presumably due to the ethanol necessary to dissolve the tomato oleoresin. The inhibitory effect of ethanol on microbial growth was reported by Okayama et al, 46 who demonstrated that steaks dipped in 70% ethyl alcohol showed a delay of up to 9 days in bacterial counts with respect to controls.…”

Section: Measurement Of Ph and Microbial Countsmentioning

confidence: 82%

Stabilisation of colour and odour of beef patties by using lycopene‐rich tomato and peppers as a source of antioxidants

et al. 2003

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Beef patties containing natural antioxidants-cayenne hot pepper, red sweet pepper, lycopene-rich tomato pulp (LRTP) and extract of tomato rich in lycopene (Lyc-O-Mato 2 )-and packaged in modified atmosphere were evaluated for storage stability at 2 AE 1°C by measuring CIE a* values, surface metmyoglobin, TBARS, psychrotrophic bacteria counts and sensory off-odour and discolouration. Results demonstrated that the addition of ground peppers (both sweet and hot) to beef patties delayed and inhibited very significantly ( p < 0.05) the oxidation of both myoglobin and lipid as well as the growth of psychrotrophic bacteria. As a consequence, and according to instrumental and sensory results of meat colour and odour, the shelf life of beef patties was extended from about 4 to about 16 days. Capsaicinoid-rich cayenne hot pepper exerted a more intense antioxidative effect than capsaicinoid-free red sweet pepper. The addition of lycopene-enriched tomato products (LOM and LRTP) was not as effective as treatment with peppers, although they exerted a significant ( p < 0.05) antioxidative effect too, depending on the lycopene concentration. These tomato products delayed meat deterioration to a varying extent, so that the shelf life of treated beef patties ranged between 8 and 12 days.

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Section: Measurement Of Ph and Microbial Countsmentioning

confidence: 82%

Stabilisation of colour and odour of beef patties by using lycopene‐rich tomato and peppers as a source of antioxidants

et al. 2003

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“…Similar results were obtained by Kesurreccion and Reynolds, (1990) who reported that the microbial counts of frankfurters treated with Ros extract or mixture of Ros ϩ Toc were sufficiently low during the first 3 weeks of the tested period. On the other hand, the viable bacterial counts were not affected significantly with the addition of AA, Toc, or their mixtures to beef steak (Okayama et al, 1987). However, Shivas et al (1984) reported that microbial counts were not affected by AA treatment.…”

Section: Chemical Analysismentioning

confidence: 92%

“…Fat was extracted according to the method described by Bligh and Dyer, (1959). Thiobarbituric acid (TBA) was colorimetrically measured as mg malonaldehyde/Kg as mentioned by Okayama (1987). Peroxide value (PV) was determined according to the method of AOAC (1995).…”

Section: Chemical Analysismentioning

confidence: 99%

“…Furthermore, lipid oxidation rates may be affected by the type and level of antioxidant as well as the method of treatment. Okayama et al, (1987) suggested that lowest TBA level which were packaged under vacuum and storage up to 270 days at Ϫ20 °C and dietary vit. E supplementation of cattle delayed lipid oxidation in beef (Lynch et al, 1999).…”

Section: Chemical Analysismentioning

confidence: 99%

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Effect of natural antioxidants on the stability of ostrich meat during storage

Abou-Arab¹,

Abu-Salem²

2009

Grasas y Aceites

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Meat from the ostrich is becoming increasingly popular throughout the world. The aim of the current study was to evaluate the effects of different antioxidants such as ascorbic acid (AA), α-tocopherol (Toc) and rosemary herb (Ros) on the stability of ostrich meat during storage. The chemical composition of ostrich meat showed low fat content (1.5 %) combined with high protein content (22.4 %). The combination of AA + Ros, Toc + Ros and AA + Toc was more effective in reducing the thiobarbituric acid (TBA) and peroxide values. The antioxidant showed insignificant effects on acidity as oleic acid. The addition of the efficient role of AA, Toc and Ros showed an improvement in the color stability of ostrich steaks and the combined treatment was more effective in color stability. In conclusion, the addition of AA, Toc and Ros had a positive effect on aroma quality, rancidity and discoloration of refrigerated ostrich meat.

La carne de ostra es cada vez más popular en todo el mundo. El objetivo de este estudio fue evaluar el efecto de diferentes antioxidantes tales como el ácido ascóbico (AA), el α-tocoferol (Toc) y hierbas de romero (ROS) en la estabilidad de la carne de ostra durante el almacenamiento. La composición química de la carne de ostra mostro un contenido bajo en grasa (1.5%) en combinación con un alto contenido de proteínas (22.4%). Las combinaciones de AA + Ros, Toc + Ros y AA + Toc fueron las más efectiva en la reducción de los valores de ácido tiobarbitúrico (TBA) y de peróxidos. Los antioxidantes muestran un insignificante efecto en la acidez como ácido oleico. La adicción de AA, Toc y Ros mostro una mejora de la estabilidad del color de los filetes de ostra, es más, el tratamiento combinado fue más efectivo en la estabilidad del color. En conclusión, la adicción de AA, Toc y Ros tuvo un efecto positivo en el aroma, rancidez y decoloración de la carne refrigerada de ostra

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“…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). However, there are no reports regarding addition of Vit E plus C to ground meat.…”

Section: Introductionmentioning

confidence: 98%

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

Mitsumoto

Faustman

Cassens

et al. 1991

Journal of Food Science

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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.

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Effect of ascorbic acid and alpha-tocopherol on storage stability of beef steaks

Cited by 43 publications

References 13 publications

Stabilisation of colour and odour of beef patties by using lycopene‐rich tomato and peppers as a source of antioxidants

Stabilisation of colour and odour of beef patties by using lycopene‐rich tomato and peppers as a source of antioxidants

Effect of natural antioxidants on the stability of ostrich meat during storage

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

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