Effects of Antioxidants on Irradiated Beef Color

Abstract

Fresh beef was dipped into ascorbic acid (AA; 500 ppm), butylated hydroxyanisole (BHA, 150 ppm), butylated hydroxytoluene (BHT, 100 ppm) or propyl gallate (PG; 100 ppm); control samples were dipped in deionized water. Samples were vacuum packaged, then irradiated (0, 1.25 or 2.50 kGy). After irradiation, samples were stored (0, 7 or 14 days) at 4C. Color was assessed instrumentally (L*, a*, b*values, hue angles, chroma) and visually. All antioxidants increased L*value by two units (lighter); however, irradiation dose had no effect. Irradiation increased wet dog and rancid odors of beef; however, it decreased sour odor, a*value, chroma and hue angle, and increased visual green and brown colors, indicating that it reduced redness and color intensity. Antioxidants reduced L*(decreased lightening) and a*values (redness) compared to controls. BHA had the greatest effect on a*value. AA decreased visual green color the most; however, BHA and BHT were also effective. Antioxidants had inconsistent effects on b*value, chroma and hue angle. Storage decreased L*and a*values, and chroma. BHA and PG were most effective at maintaining low thiobarbituric acid‐reactive substances when samples were irradiated. PRACTICAL APPLICATIONS Irradiation has the potential to reduce microbial load, increasing both the safety and shelf life of red meat products; however, it has the potential to damage fresh meat color, resulting in unacceptable discoloration. Irradiation can increase off‐odors (wet dog, rancid) of beef; however, it can decrease sour odor, instrumental measures of red color, and increase visual green and brown colors. Use of antioxidants including ascorbic acid, butylated hydroxytoluene, butylated hydroxyanisole and propyl gallate can help maintain the color of irradiated beef held in refrigerated storage for up to 2 weeks.

Effect of electron beam irradiation on raw goat milk: microbiological, physicochemical and protein structural analysis

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Avaliação de características de qualidade e propriedades funcionais da carne mecanicamente separada de frango tratada com diferentes taxas de dose de radiação ionizante e uso de antioxidantes.

“…A irradiação significativamente aumenta os valores de TBARS em produtos ricos em lipídios sobre diferentes condições de estocagem, condições de processamento e tipos de embalagem (DU et al, 2000;GOMES et al, 2002;HENRY et al, 2010;LOVE;AHN, 2003;PARK et al, 2010;RABABAH et al, 2006;RAMAMOORTHI et al, 2010;MANCINI-FILHO;VILLAVICENCIO, 2009VILLAVICENCIO, , 2010YILDIRIM;UZUNLU;TOPUZ, 2005).…”