Antioxidant action of borage, rosemary, oregano, and ascorbic acid in beef patties packaged in modified atmosphere

被引：119

作者：

Sánchez-Escalante, A ^{[1
]}

Djenane, D ^{[1
]}

Torrescano, G ^{[1
]}

Beltrán, JA ^{[1
]}

Roncales, P ^{[1
]}

机构：

[1] Univ Zaragoza, Lab Food Technol, Dept Anim Prod & Food Sci, Fac Vet Sci, E-50013 Zaragoza, Spain

来源：

JOURNAL OF FOOD SCIENCE | 2003年 / 68卷 / 01期

关键词：

antioxidants; rosemary; oregano; borage; lipid oxidation; color stability; beef patties;

D O I：

10.1111/j.1365-2621.2003.tb14162.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Beef patties containing either ascorbic acid, rosemary, Oregano, or borage were evaluated for storage stability at 2 +/- 1 degreesC, by measuring a* and H* values, surface metmyoglobin, TBARS, psychrotrophic bacteria counts, and sensory off-odor and discoloration. All of the antioxidants (except ascorbic acid) reduced (p < 0.01) TBARS formation, which was totally inhibited by borage. Myoglobin oxidation and color fading were inhibited (p < 0.01) by rosemary, oregano, and borage. Microbial growth showed insignificant differences among treatments. Sensory results showed that rosemary, oregano, and borage extended beef patties' shelf life from 8 to 12 d, while rosemary plus ascorbic acid extended shelf life an additional 4-d period.

引用

页码：339 / 344

页数：6

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