Effects of antioxidants on physicochemical properties and odorants in heat processed beef flavor and their antioxidant activity under different storage conditions

Abstract

Heat processed beef flavor (HPBF) is a common thermal process flavoring, whose flavor properties can be affected by lipid oxidation during storage. Addition of antioxidants is an option to avoid the changes of HPBF induced by lipid oxidation. In this study, the effects of three antioxidants, tert-butylhydroquinone (TBHQ), tea polyphenol (TP), and L-ascorbyl palmitate (L-AP), on volatile components, physicochemical properties, and antioxidant activities of HPBF were studied over 168 days at different temperatures (4, 20, and 50°C). Although all three antioxidants had little effect on browning, acidity, water activity, and secondary lipid oxidation products, L-AP and TBHQ showed greater capabilities to prevent the formation of primary lipid oxidation products than TP. According to the results of oxidation reduction potential and DPPH radical scavenging experiments, TBHQ had better antioxidant ability compared to L-AP and TP during the storage. Of note, TBHQ affected the flavor profiles of HPBF, mainly on volatile odorants produced by lipid degradation. TBHQ could mitigate the development of unfavorable odorants. This study indicated TBHQ would enhance lipid oxidation stability and maintain physicochemical properties and flavor profiles of HPBF during storage. It suggested that TBHQ could be applied as an alternative additive to improve the quality of HPBF related thermal process flavorings.

Effect of Maillard Reaction Products Derived from Cysteine on the Formation of Dimethyl Disulfide and Dimethyl Trisulfide during Storage

“…The changes revealed that the reducing powers and DPPH radical-scavenging activity of three models (Met-Cys-Xyl model, Met-TTCA model, and Met model) significantly ( p < 0.05) decreased with time. Only the Met-Xyl model demonstrated an increasing value in the reducing powers and DPPH radical-scavenging activity, primarily as a result of the Maillard reaction leading to an increase of MRPs . The Met-Xyl model has been reported to have antioxidant activity after the Maillard reaction .…”

“…DPPH accepted a hydrogen atom from MRPs to form a stable DPPH-H molecule, revealing the degree of discoloration as a color change from purple to yellow and demonstrating the radical-scavenging potential of MRPs . DPPH radical-scavenging activity was determined according to our previous method . An aliquot of 1 mL of MRPs was thoroughly mixed with 3 mL of 0.1 mM DPPH ethanol solution.…”

“…reducing powers and DPPH radical-scavenging activity, primarily as a result of the Maillard reaction leading to an increase of MRPs. 29 The Met-Xyl model has been reported to have antioxidant activity after the Maillard reaction. 44 This is consistent with previous reports.…”

“…28 DPPH radical-scavenging activity was determined according to our previous method. 29 An aliquot of 1 mL of MRPs was thoroughly mixed with 3 mL of 0.1 mM DPPH ethanol solution. The mixture was incubated at room temperature in the dark for 30 min.…”

Changes in the physicochemical property and sensory quality of heat‐processed beef flavour in the storage process

“…The preparation of heat-processed beef flavour The formula and procedure for making of heatprocessed beef flavour (HPBF) were based on the previous report (Zhang et al, 2022). Longissimus thoracis beef lean meat from Bos taurus contains 75.98% moisture and 22.37% crude protein after trimmed of subcutaneous fat.…”