30C-27 |
Prevention of warmed-over flavor in cooked ground beef using antioxidants |
J. AHN, I. U. Gruen, and L. N. Fernando. Dept. of Food Science, Univ. of Missouri, 256 Eckles Hall - Stringer Wing, Columbia, MO 65211 With the increased demand for convenience foods, warmed-over flavor (WOF) remains a concern to the meat industry. The development of WOF can be retarded by using synthetic or natural antioxidants. The interest in natural antioxidants is increasing because of consumer’s negative perception of synthetic food additives. Therefore, the development and utilization of effective natural antioxidants are needed to reduce WOF in cooked meats. The objective of this study was to determine the effect of grape seed extract (ActiVinTM) and pine bark extract (Pycnogenol®) as natural antioxidant systems on reducing WOF in cooked ground beef. Antioxidants used in this study were butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), sodium tripolyphosphate (STPP), oleoresin rosemary (OR), a-tocopherol, Pycnogenol® and ActiVinTM at the 0.02% level. Cooked ground beef with added antioxidants was stored at 4° C for 3 days. Thiobarbituric acid reactive substances (TBARS) values, hexanal contents, and descriptive sensory scores were used to evaluate the development of WOF after 0, 1, 2, and 3 days of storage. The control, which contained no antioxidants, showed the highest TBARS values, hexanal contents, and sensory scores. ActiVinTM, Pycnogenol®, BHA/BHT, and a-tocopherol significantly (p<0.05) reduced TBARS numbers as compared to the control. STPP was not significantly different from the control in retarding WOF. Compared to the control, ActiVinTM, a-tocopherol, Pycnogenol®, and OR reduced hexanal contents by 73%, 64%, 48%, and 33% respectively after 3 days of storage. The results of sensory scores showed a similar pattern as TBARS values and hexanal contents. TBARS values and sensory scores, as well as hexanal content and TBARS values, were highly correlated (correlation coefficient 0.992 and 0.95 respectively). These results suggest that the use of ActiVinTM and Pycnogenol® can reduce WOF in cooked beef and provide potential health benefits.
Session 30C, Muscle Foods: Tenderness, Quality, Processing, Marination, Oxidation, and Shelf-Life
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