Document Type
Article
Publication Version
Published Version
Publication Date
3-2011
Journal or Book Title
Journal of Animal Science
Volume
89
Issue
3
First Page
826
Last Page
832
DOI
10.2527/jas.2010-3326
Abstract
To prevent oxidative quality changes, a few selected antioxidants, ascorbic acid, or an ascorbic acid plus α-tocopherol combination were electrostatically sprayed on the surface of ground beef patties. Color, metmyoglobin, oxidation-reduction potential, lipid oxidation, and volatiles of the samples were determined during the 8 d of aerobic storage. Spraying of ascorbic acid at 500 mg/kg was the most effective in controlling discoloration of ground beef. Spraying of ascorbic acid at 500 mg/kg was also effective in reducing 2-thiobarbituric acid-reactive substances and volatile aldehydes such as hexanal and heptanal related to lipid oxidation. Spraying of phenolic antioxidants such as tocopherol, sesamol, or rosemary oleoresin showed significant (P < 0.05) antioxidant effects, but had no effects (P < 0.05) in stabilizing the color of ground beef. Sesamol at 100 mg/kg showed the most potent antioxidant activities among the antioxidants, and its antioxidant effect was as strong as that of 500 mg/kg of ascorbic acid. It was concluded that electrostatic spray of ascorbic acid on the surface of ground beef at 500 mg/kg was an efficient and economical way to prevent both lipid oxidation and color changes in ground beef.
Copyright Owner
American Society of Animal Science
Copyright Date
2011
Language
en
File Format
application/pdf
Recommended Citation
Nam, K. C.; Seo, K. S.; Jo, C.; and Ahn, Dong U., "Electrostatic Spraying of Antioxidants on the Oxidative Quality of Ground eef" (2011). Animal Science Publications. 77.
https://lib.dr.iastate.edu/ans_pubs/77
Comments
This article is from Journal of Animal Science 89 (2011): 826, doi:10.2527/jas.2010-3326. Posted with permission.