EFFECT OF ANTIOXIDANTS ON THE SENSORY CHARACTERISTICS AND STORAGE STABILITY OF ASEPTICALLY PROCESSED LOW-FAT BEEF GELS

Beef gels, formed by heating, targeted to contain 13% protein and 16% fat and subjected to ore of four antioxidant treatments, including no antioxidant, rosemary oleoresin, sodium nitrite, or sodium nitrite and rosemary oleoresin combined, were produced, aseptically processed (AP), packaged in a sterile container and stored at 3-degrees-C The day after aseptic processing, the four AP gels and a no-antioxidant, unprocessed gel were evaluated by a trained sensory panel for textural and flavor characteristics. On days 1, 14, 29 and 42 after processing, the AP gels were evaluated for shear stress and shear strain using torsion fracture analysis, and for oxidative stability using headspace gas chromatography. Sensory results indicated significant (P < 0.10) differences in hardness, juiciness and metallic flavor between the AP and unprocessed plain gels. Among the AP gels, the panel identified differences in oxidized flavor and beef flavor due to antioxidant treatment. Differences in shear stress were found due to aseptic processing and in shear strain due to storage time. Differences in the concentrations of total aldehydes, hydrocarbons and alcohols were found due to storage time (increased with time) and antioxidant treatment (decreased with antioxidant addition). Total ketones varied due to time only and total nonheterocyclic sulfur compounds varied due to antioxidant treatment only. The use of antioxidants appears to improve the sensory characteristics and oxidative stability of AP beef gels.