61B-14 |
Effect of g-oryzanol on the flavor and oxidative stability of refrigerated cooked beef |
J. S. KIM1, H. G. Lee2, M. H. Suh2, and C. B. Yang2. (1) Pulmuone R&D Center, Pumuone Co., Ltd., Seodaemun P.O. Box 146, Seodeamun-Ku, Seoul, 120-600, South Korea, (2) Hanyang University, 17 Haengdang-dong Songdong-gu, Seoul, 133-791, South Korea Deteriorative changes in meat may occur from lipid oxidation, producing alterations in flavor. Warm-over flavor (WOF) is a form of oxidative rancidity that develops within a few days in cooked meats during refrigerated storage. Lipid oxidation reactions catalyzed by iron, metalloproteins, and free radicals are involved in development of WOF. Hexanal that is formed by the decomposition of hydroperoxides is closely related to flavor deterioration. g-Oryzanol, an extract of rice bran, can inhibit such changes due to its antioxidative property. Concerns in food safety and renewed interest in natural products have resulted in the increase in the research in natural antioxidants. The objective of this research was to evaluate the effectiveness of g-oryzanol as an antioxidant during refrigerated storage of cooked beef by chemical, instrumental, and sensory analyses. Cooked beef patties containing additives (control, 100ppm g-oryzanol, 100ppm a-tocopherol, 50ppm g-oryzanol + 50ppm a-tocopherol) were prepared and stored at refrigerated temperature. Samples were randomly chosen at 0, 2, 5, 7, and 10 d for analyses. Parameters including TBARs, hydroperoxide, hexanal, and WOF were measured. General linear models with Least Significant Difference (LSD) test were applied on the data at p<0.05 and Pearson°¯s correlation coefficient was calculated for relationship between chemical and sensory data. Our results showed that beef patties containing g-oryzanol had higher oxidative stability (p<0.05) during refrigerated storage than those containing a-tocopherol. TBARs values, WOF scores, and concentrations of both hydroperoxide and hexanal in the cooked beef containing g-oryznanol were lower (p<0.05) than other samples. All variables had similar changes during storage. The correlations between TBARs values and WOF, and between hexanal content and WOF were significant (p<0.05). These results suggested that the addition of g-oryzanol to beef products was effective in inhibiting oxidation-induced chemical and flavor changes during storage.
Session 61B, Food Chemistry: Flavor and aroma chemistry
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