Evaluation of Antioxidant Effects and Sensory Attributes of Chinese 5‐Spice Ingredients in Cooked Ground Beef

Abstract

This study determined antioxidant and sensory characteristics of cinnamon, cloves, fennel, pepper, and star anise (Chinese 5-spice ingredients) in cooked ground beef. Total aerobic plate counts were also measured. Mean thiobarbituric acid (TBA) values were high (3.4 ppm) for control cooked ground beef samples. With 1% use level, all spice treatments had lower pooled mean TBA values than controls. At the lowest use level of 0.1% of meat weight, all spices except pepper had lower TBA values than controls. Treatments with 0.1% cloves had lower (P < 0.05) TBA values than 0.1% levels of other individual spices. Star anise, fennel, pepper, and cinnamon samples at 0.5% use level had lower mean TBA values than controls, but not different from 1.0% levels, respectively. Thus, the lowest effective spice level for cloves was 0.1% and 0.5% for the other spices. There was a high correlation (P < 0.01) between TBA values and panel scores for rancid odor and flavor (0.83 and 0.78, respectively). Spice flavor was inversely correlated (P < 0.01) with rancid odor and flavor (-0.57 and -0.61, respectively). The 5-spice blends did not affect microbial load of cooked samples compared with controls. In conclusion, all spices and blends had a dual effect, reducing rancid odor/flavor and imparting a distinctive flavor to cooked ground beef.

Nutrient content, Sensory and Storage Stability of Meat floss Incorporated with Cassava leaves

“…A gradual increase in TBARS value was observed for all floss formulations during storage and the values were slightly lower with the increase amount of CL substituted in the floss. TBARS value of more than 1.5 mg/kg is usually associated with rancid flavour or odour that can be detected by sensory panellists based on off-odour perception [24], [25]. At the end of storage day 84, all formulations showed TBARS value below the limit, which shows that all formulations will not develop the rancidity flavour and off-odour during storage.…”

Phenolic Antioxidants Identified by ESI-MS from Yerba Maté (Ilex paraguariensis) and Green Tea (Camelia sinensis) Extracts

“…To prevent and retard lipid oxidation, synthetic antioxidants such as BHA and BHT are usually employed as preservatives by the food industry. The replacement of these synthetic antioxidants by plant extract sources of natural antioxidants is a public health concern and subject of several research projects [3][4][5][6].…”

“…These compounds, present in the regular diet, might be beneficial to human health by lowering the incidence of cancer and cardiovascular diseases [1,2]. They could also be employed in food processing as natural antioxidants in order to prevent lipid peroxidation, one of the main causes of food deterioration [3][4][5][6].…”

Sensory characteristics and cross-cultural acceptability of Chinese and Korean consumers for ready-to-heat (RTH) type bulgogi (Korean traditional barbecued beef)

“…Using the formulation of SP, two bulgogi variations were made, N-SP and SP-H. N-SP removed soybean protein from SP, while sample SP-H added herbs (basil, cumin, and clove) and increased the amount of sugar and soy sauce from SP. Because Chinese are known to often use spices and herbs in their cooking (17,18), it was added in bulgogi SP-H to investigate the role of spices and herbs in Chinese preferences. On the other hand, sample SM which contained liquid smoke in its marinade was included in the sample set to represent the Eonyang type bulgogi which is a type of traditional bulgogi that is broiled on a charcoal grill to have a pleasant smoky flavor to the meat (19).…”