Effect of Antioxidants on Lipid Stability in Restructured Beef Steaks
Authors:
- R.HOnda L. CrackelRCR.HOnda L. Crackel
- J.I. GrayJGJ.I. Gray
- A.M. BoorenABA.M. Booren
- A.M. PearsonAPA.M. Pearson
- D.J. BuckleyDBD.J. Buckley
- 1 March 1988
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 53 (2) , 656-657
Abstract
Two natural antioxidant formulations–containing mixed tocopherols, ascorbyl palmitate and citric acid–and TBHQ were evaluated in restructured beef steaks formulated to contain 18% fat and 0.75% NaCl. Lipid oxidation was monitored over 12 months of frozen storage. TBHQ significantly (p < 0.05) lowered TBA numbers in raw and freshly cooked samples and in samples that were cooked and held 4 hr at 4°C. Natural antioxidants provided significant (p <0.05) protection in freshly cooked meat and were as effective as TBHQ in retarding lipid oxidation. Sensory evaluation and GC quantitation of hexanal were also used to monitor oxidation but the correlation between the three methods was not significant.Keywords
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