Food Science of Animal Resources (한국축산식품학회지)

Korean Society for Food Science of Animal Resources (한국축산식품학회)
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The Effects of Natural Antioxidants on Protein Oxidation, Lipid Oxidation, Color, and Sensory Attributes of Beef Patties during Cold Storage at 4℃

  • Zahid, Md. Ashrafuzzaman (Division of Applied Life Science (BK21 Plus), Gyeongsang National University) ;
  • Seo, Jin-Kyu (Division of Applied Life Science (BK21 Plus), Gyeongsang National University) ;
  • Park, Jun-Young (Division of Applied Life Science (BK21 Plus), Gyeongsang National University) ;
  • Jeong, Jin-Yeon (Division of Applied Life Science (BK21 Plus), Gyeongsang National University) ;
  • Jin, Sang-Keun (Department of Animal Resources Technology, Gyeongnam National University of Science and Technology) ;
  • Park, Tae-Seon (Woojin-Food Corp.) ;
  • Yang, Han-Sul (Division of Applied Life Science (BK21 Plus), Gyeongsang National University)
  • Received : 2018.03.24
  • Accepted : 2018.09.10
  • Published : 2018.10.31
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Abstract

This study aimed to investigate the use of golden thread extract (GTE), clove extract (CE), and commercially available nitrite for retarding lipid and protein oxidation and for maintaining color stability and sensory attributes in beef patties stored at $4^{\circ}C$. GTE, CE, and nitrite treatment samples were found to be efficient in retarding lipid oxidation as all three treatments resulted in low thiobarbituric acid reactive substance (TBARS) content (p<0.05). By using GTE, CE, and nitrite into beef patties, protein oxidation was not developed. Incorporation of GTE and CE into beef patties maintained color stability by protecting against the decrease of $L^*$, $a^*$, $b^*$, chroma, and hue angle values and exhibited significant influence on sensory characteristics, including color and odor of beef patties (p<0.05). Compared to commercially available nitrite, GTE and CE were more effective as antioxidants for inhibiting lipid oxidation, and preserving color stability of fresh beef patties. The study indicated that GTE and CE could be utilized efficiently to extend the shelf life of beef patties.

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References

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