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

Abstract

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.

TBA Values, Sensory Characteristics, and Volatiles in Ground Pork During Long‐term Frozen Storage: Effects of Packaging

“…Increases in TBA values with increasing storage time appeared related to oxygen permeability of packaging material. Clark (1985) reported similar differences in TBA values. Bhattacharya et al (1988) reported that for 30% fat ground beef, TBA value increased for 12 wk then decreased slightly over the 30-wk storage period.…”

Changes in Quality of All‐Beef and Soy‐Extended Patties as Influenced by Freezing Rate, Frozen Storage Temperature, and Storage Time

“…Storage temperatures over the range -12 to -23°C have not been found to greatly affect quality attributes in patties over six months or less storage (Cross et al 1978a;Singh and Wells, 1985;Bhattacharya et al, 1988a). However, Bhattacharya et al (1988b) reported lower TBA values when patties were stored at -23 "C rather than -12°C.…”

Enriched n−3 PUFA/konjac gel low-fat pork liver pâté: Lipid oxidation, microbiological properties and biogenic amine formation during chilling storage

“…After that the value increased (Pb 0.05) in LFC15 and decreased (P>0.05) in NFC30. This behaviour, a peak followed by a decline of the TBARS value, has been reported during frozen storage of ground beef (Bhattacharya, Hanna, & Mandigo, 1988) and in low-fat healthier frankfurters (Delgado-Pando et al, 2011b). The decline in the TBARS values has been attributed to interaction between some meat proteins and thiobarbituric acid-reactive substances (Bhattacharya et al, 1988).…”