Antioxidant properties of natural plant extracts containing polyphenolic compounds in cooked ground beef

被引：218

作者：

Ahn, J ^{[1
]}

Grün, IU ^{[1
]}

Fernando, LN ^{[1
]}

机构：

[1] Univ Missouri, Dept Food Sci, Columbia, MO 65211 USA

来源：

JOURNAL OF FOOD SCIENCE | 2002年 / 67卷 / 04期

关键词：

antioxidants; grape seed extract; pine bark extract; warmed-over flavor; beef;

D O I：

10.1111/j.1365-2621.2002.tb10290.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 [食品科学与工程];

摘要：

Thiobarbituric acid-reactive substances (TBARS) values, hexanal content, and sensory analysis were used to evaluate the effectiveness of selected natural antioxidants to reduce warmed-over flavor (WOF) development in cooked ground beef. The control without added antioxidant showed the highest TBARS value, hexanal content, and WOF scores. Grape seed extract (ActiVin(TM)) and pine bark extract (Pycnogenol(R)) significantly improved the oxidative stability of cooked beef. Compared to the control, ActiVin(TM), Pycnogenol(R), and oleoresin rosemary reduced the hexanal content by 97%, 94% and 73% after 3 d of refrigerated storage, respectively. WOF scores showed a similar pattern as TBARS values and hexanal contents. TBARS values, WOF scores, and hexanal contents were all well correlated.

引用

页码：1364 / 1369

页数：6

共 35 条

[1]

EVALUATIONS OF WARMED-OVER FLAVOR DURING CHILL STORAGE OF COOKED BROILER BREAST, THIGH AND SKIN BY CHEMICAL, INSTRUMENTAL AND SENSORY METHODS [J].