28-2 |
Use of FortiumTMbrand R10 liquid natural rosemary extract for delaying color loss in irradiated ground beef |
K. L. ROBBINS1, J. L. Kerber1, and V. J. H. Sewalt2. (1) Food Applications Division, Kemin Americas, 1583 Food Science Bldg., Iowa State University, Ames, IA 50011-1061, (2) Research & Development, Kemin Americas, 2100 Maury St., Des Moines, IA 50317 Ionizing radiation is an effective method to decrease pathogens and spoilage bacteria in fresh meats. However, this process promotes the formation of free radicals and destroys naturally occurring enzymes, which may hasten the decline of product quality caused by lipid oxidation and color loss. Irradiation under modified atmosphere limits the formation of off-flavors from lipid oxidation reactions, but still suffers from accelerated color loss. A proprietary, liquid natural rosemary extract formula (FortiumTMbrand R10) was developed for use in complex matrices such as irradiated ground beef to delay the loss of color. Our objective was to use Fortium R10 to delay the color loss of irradiated ground beef. Ground beef was treated with 1500 or 3000ppm of Fortium R10 to assess its ability of delaying color loss during storage. The Fortium R10 treatment was applied prior to modified-atmosphere electron beam irradiation, followed by modified (high oxygen) atmosphere packing. The meat was stored under lighted retail display or under dark conditions for up to 24 days. Throughout the 24-day period, color changes and oxidation by-products were measured. Results showed that Fortium R10 delayed the onset of color loss from 7 days (control) to 14 days (1500ppm) and 17 days (3000ppm) when stored under simulated lighted display. Onset of color loss of irradiated ground beef kept in the dark occurred at 17 days (control), 21 days (1500ppm) and >24 days (3000ppm). In addition to the improvement in red color retention, development of malonaldehyde was delayed with Fortium R10 treatment. These results show delay of color loss in irradiated ground beef by using rosemary extract. Our success in overcoming the limitation of poor color retention in irradiated ground beef enables meat irradiation technology to be commercialized in expanding markets, such as convenience food stores.
Session 28, Muscle Foods: General I
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